Oolong tea

Tea culture in China has a long history, and the variety of tea brewing tools is vast. Porcelain, as an ancient and elegant tool for brewing tea, has always been favored by tea enthusiasts. But is porcelain really suitable for brewing tea? This article will take you through all aspects of brewing tea with porcelain. (Image source: internet, delete if infringement) Advantages of Brewing Tea with Porcelain Porcelain has been an excellent choice for brewing tea since ancient times, mainly due to the following advantages: 1. Preserves Tea Aroma: The delicate and smooth material of porcelain does not absorb the aroma of the tea, thus it can well preserve the original aroma of the tea leaves. This is particularly important for teas with rich aromas, such as Tieguanyin and Oolong tea. 2. Good Heat Conduction: Porcelain has moderate heat conduction properties, which allows it to evenly disperse heat, keeping the tea temperature stable. This prevents over-steeping or sudden drops in temperature that could affect the taste of the tea. 3. Aesthetically Pleasing: Porcelain is beautifully crafted with rich patterns and designs, offering high aesthetic value. Whether at home or in a teahouse, brewing tea with porcelain is a feast for…...

The shelf life of tea is not clearly defined, and it varies for different types of tea. For example, black tea can be stored for 2 to 3 years; green tea and yellow tea are typically best consumed within 18 months; oolong tea can be stored for 3 to 5 years; and dark tea and white tea, if properly preserved, can last around 15 years. There are six main categories of Chinese tea, each with its own storage duration. Do you know how long they can be stored? The Shelf Life of the Six Types of Tea 1. Green Tea: The shelf life of green tea is the shortest. Generally, at room temperature, it has a shelf life of about one year. If you have a dedicated refrigerator for storing green tea (which would make you quite the tea connoisseur), the shelf life can be extended to around 18 months. 2. Black Tea: As a fully fermented tea, black tea has a relatively long shelf life and can be stored for more than two years. However, if stored properly, it may undergo transformation after two years. If this transformation is successful, it can be stored for even longer periods. 3.…...

The Glorious Journey of "A Tree" Green Big Tree 99 From the comprehensive cancellation of the unified purchase and sales policy in 1993, to the full implementation of the Pu'er tea national standard in 2008, during these 15 years, the Pu'er tea market entered a new era of diverse voices and perspectives. The dominant position of "China Tea" had changed with the times, and new theories were constantly being proposed. Amidst the transition between old and new systems, there might have been some dark chaos, but it was during this "darkness before dawn" that custom-made teas sparked a prairie fire, ultimately igniting a new era for Pu'er tea. Like the protagonist of today's story, "Green Big Tree", after it, custom-made teas ushered Pu'er tea into a world of diverse blooms, especially from the late 1990s to 2004, it was practically the domain of factory custom-made teas. Peacock, White Vegetable, Red Ribbon series, Yiwu Zhengshan Collection, Green Big Tree, 7262, and more, too numerous to list, after washing away the leaden hues of time and standing the test of the market, these products commanded high prices, with prices easily reaching several thousand yuan per cake, or tens of thousands, even hundreds…...

Tieguanyin, a traditional Chinese tea, belongs to the Oolong category and is one of China’s top ten famous teas. It is classified as a semi-fermented tea. Many people enjoy drinking Tieguanyin. If you're going to brew Tieguanyin, I would recommend trying a Zhu Ni (Red Clay) teapot. Zhu Ni and Tieguanyin are often paired together, making the Zhu Ni teapot the preferred choice for brewing Tieguanyin. Zhu Ni teapots have a high density and contraction ratio, which enhances the aroma of the tea. Using this teapot results in a tightly bound, smooth tea soup with a long-lasting aftertaste and strong sweetness. The characteristics of the teapot are quite unique. Six One Hall Dahongpao Cigar Section A Zhu Ni teapot of around 200 ml is more suitable for drinking Tieguanyin. The teapot can quickly reach a high temperature, which meets the requirements for brewing Tieguanyin. In addition to Zhu Ni teapots, Zi Ni (Purple Clay) teapots are also good due to their broad applicability. How to store Tieguanyin? There are five factors that affect the quality of tea: moisture, temperature, air, light, and odor. Generally, low temperatures and vacuum-sealed storage are required to preserve the color, aroma, and taste of Tieguanyin…...

Winter is truly the perfect time to use a purple clay pot for tea, as the warm, smooth, and hefty pot conveys the gentle warmth of winter right into your hands. However, when using a purple clay pot for tea in winter, there are some points to keep in mind, so enthusiasts should take care! Select the Right Tea The dryness of winter can easily lead to heatiness, drinking green tea can help with this, quenching thirst and stimulating saliva. The gloomy weather of winter can also make one's mood depressed or irritable, in which case floral teas can be consumed to alleviate these feelings. Black tea, being warm and sweet, can have the effect of preventing flu during winter; Oolong tea can effectively alleviate dry lips and mouth that often occur in winter... Selecting the appropriate tea can make your winter more comfortable. Prevent Cracking The situations that usually lead to cracking are generally as follows: 1. Special Clays and Shapes: In purple clay pots, special attention should be paid to clays with high crystallinity and unevenly walled shapes (such as Gong Chun pots). Crystallinity is an inherent property of the clay, and different clays have different degrees of…...

The 2024 Chaozhou Gongfu Tea Conference concluded in Guangzhou on the 19th. Over 60 high-quality tea companies from Chaozhou, Guangdong Province, showcased more than a thousand varieties of Phoenix singleton tea collectively, along with a dazzling array of tea utensils, tea foods, and tea-related cultural and creative products, fully demonstrating the achievements of Chaozhou’s tea industry and presenting a grand feast of gongfu tea to tea enthusiasts. In recent years, Chaozhou has made full use of its resource and brand advantages as the “World Capital of Gongfu Tea Culture” and the “Chinese Oolong Tea Capital,” vigorously promoting tea culture, improving tea technology, expanding the tea industry, and accelerating the standardized, branded, industrialized, and quality-oriented development of Phoenix singleton tea. The city is developing organic teas, green foods, selenium-rich products, and other items that meet market needs through multiple channels, striving to make Chaozhou gongfu tea and Phoenix singleton tea famous throughout China and the world. According to statistics, by the end of 2023, the tea planting area in Chaozhou had reached 276,900 mu (approximately 18,460 hectares), with an annual output of 32,600 tons and an annual value of 8.195 billion yuan. Chaozhou ranks second in tea planting area and first…...

The journey of nurturing a pot starts from the very first use, which can be considered the initial stage of 'pot nurturing'. To achieve a lustrous and smooth effect, it is essential to have not only a good quality pot but also to adopt the correct maintenance methods. Remember these three points in your daily tea brewing process: 1. Before Brewing Tea Rinse both inside and outside of the teapot with warm water to heat the pot, remove any musty odors, and sterilize it (pay attention to the temperature difference and use lukewarm water to avoid thermal shock). 2. During Brewing During each brewing interval, wipe off the tea water with a clean damp cloth (one with good absorbency) and then polish the pot body with a dry cloth (soft). Consistency will bring out a warm and lustrous texture. 3. After Brewing Tea After using the Yixing teapot to brew tea, clear out the tea leaves and tea water, then rinse the inside and outside of the pot with hot water. Do not use chemical cleaning agents; otherwise, you may confuse the natural aroma retained by the pot and affect its luster and texture. In addition to the daily routine,…...

Brewing the same Pu'er tea using different techniques often yields different experiences. If you're frustrated by not being able to bring out the true essence of the tea, try varying your brewing technique in response to its strengths and weaknesses. You might be pleasantly surprised by what you discover along the way. Six Ways to Brew Pu'er Tea 1. Gung Fu Brewing Method: This method is similar to how oolong tea is brewed, with all the tea liquor drained from each infusion, leaving no residue. This allows for a good appreciation of the changes in the water path of a tea, checking its durability and experiencing the changes in color, aroma, and taste with each infusion. 2. Root-Left Brewing Method: After rinsing the tea, always leave some of the infused tea liquor in the teapot, not completely emptying it. Typically, this involves leaving 20% and pouring out 80%, or sometimes leaving half and pouring out half. After pouring out the tea, add more water until the tea becomes light in flavor—then, you can steep it for longer periods. The root-left brewing method helps regulate the taste of the tea from start to finish, making the changes between infusions less abrupt.…...

To brew a perfect cup of tea, you need to know the "three elements" of the tea: the amount of tea leaves, water temperature, and brewing time. The brewing methods vary for each of the six major types of tea. If you don’t pay attention to these details, you may not bring out the best flavor of your tea, and it could end up tasting bitter and astringent. | Green Tea Water Temperature: 80-85°C. For high-quality green teas, use 75-80°C. Brewing Time: 10-30 seconds, with each subsequent infusion increasing slightly in duration. Amount of Tea Leaves: Method 1: Water-to-tea ratio ≈ 1:50. This means using 1 gram of tea for every 50-60 grams (or milliliters) of water. Method 2: Fill the teaware about one-third full with dry tea leaves. Green tea is typically brewed in a glass teapot; for example, a 300ml glass teapot would use 6 grams of dry tea. | Yellow Tea Water Temperature: 80-90°C. For delicate yellow bud teas, use 80°C water; other yellow teas can be brewed at temperatures above 90°C. Brewing Time: 20-30 seconds, with each subsequent infusion increasing slightly in duration. Amount of Tea Leaves: Yellow tea is similar to green tea but undergoes…...

Tieguanyin—does the name sound a bit classical and mysterious to you? It is not just any tea, but also a legacy of history and culture. Tieguanyin belongs to the oolong category and is one of China’s top ten famous teas. It sits between green tea and black tea, being a partially fermented tea that combines the fresh fragrance of green tea with the rich flavor of black tea, making it a distinctive type of tea. The Origin of Tieguanyin The origins of Tieguanyin can be traced back to the Yongzheng period of the Qing Dynasty, around 1725 to 1735. Its birthplace is Xiping Town, Anxi County, Quanzhou City, Fujian Province. According to legend, local tea farmers discovered a tea tree with a unique aroma in Anxi. The leaves of this tea tree, after undergoing special tea-making processes, could emit an unforgettable fragrance. This fragrance was like the willow branch water held by the Bodhisattva Guanyin, fresh and sacred, hence the name “Tieguanyin” was given. Characteristics of Tieguanyin Tieguanyin belongs to the oolong category and is a partially fermented tea. It sits between green tea and black tea, combining the fresh fragrance of green tea with the mellow richness of black…...

Oolong tea, also known as Qing tea, gets its name from the red edges and green centers of its leaves after brewing. As a unique category of tea in China, Oolong tea enjoys a high reputation domestically and is popular worldwide. So, what type of tea is Oolong tea exactly? What are its unique benefits and varieties? Let's uncover the mysteries of Oolong tea together. Oolong Tea: Definition and Classification Oolong tea, also known as Qing tea, is a partially fermented tea. Its uniqueness lies in its fermentation level, which falls between that of green tea (unfermented) and black tea (fully fermented). The process of making Oolong tea includes picking, withering, shaking, stir-frying, rolling, and baking. Due to different levels of fermentation, Oolong teas have distinct flavors, some being light and delicate, others rich and full-bodied. Oolong tea can be categorized into several main types: Tieguanyin from Anxi, Wuyi rock tea (such as Dahongpao), Dancong from Guangdong, and Taiwanese high mountain Oolong. Each has its unique flavor profile and production techniques. For example, Tieguanyin is renowned for its orchid-like fragrance and sweet taste, while Dahongpao is known for its strong mineral notes and robust flavor. Oolong Tea: Origins The origins…...

Yancha, the pinnacle of Chinese Oolong teas, is renowned worldwide for its unique character marked by the "rocky韵" (rock bone and floral fragrance). However, why is it called "Yancha"? To understand this, we need to delve into the distinctive natural environment of its origin – Mount Wuyi. Mount Wuyi, located in northern Fujian Province, is often referred to as the "Kingdom of Tea." Here, peaks rise and valleys stretch, with the Nine-Bend Stream winding through them, creating a unique Danxia landscape. The exposed rocks in the mountains have weathered into mineral-rich soil, providing ideal conditions for tea plants to thrive. It is precisely within this unique rocky environment that exceptional Yancha is nurtured. The tea plants grow in rock crevices and stone gaps, with roots deeply embedded in the rocky soil, absorbing the essence of minerals from the rocks. Additionally, the sunlight reflected off the rock faces intensifies photosynthesis in the leaves, leading to the production of rich aromatic compounds. The production process of Yancha is also meticulous, involving withering, shaking, stir-frying, rolling, and baking. Among these steps, shaking is a critical process that allows the tea leaves to fully absorb the essence of the rock walls, forming the unique…...