Astringent

You may be aware that drinking floral tea has certain benefits for health preservation, beauty, and complexion, but you may not know that the consumption of floral tea should align with your constitution. There are five major taboos to drinking floral teas: 1. Avoid Random Combinations Floral teas are often combined to achieve better health benefits, but if you do not consider their effects and properties, and instead mix them according to personal preference, it can have adverse effects on your body. Generally, it is best not to combine more than three types of floral teas, and ensure that their properties do not conflict. 2. Avoid Drinking Floral Teas Without Consideration When drinking floral teas, do not do so casually. There are many varieties of floral teas, each with different effects and functions. Before drinking, understand the effects of the specific floral tea and choose one that suits your needs. 3. Avoid Excessive Consumption of Floral Teas The petals, leaves, and other parts of the plants used in floral teas have their own flavors and medicinal effects. Drinking them in accordance with your constitution can help maintain health. However, this does not mean they can be consumed excessively over a…

Pu'er tea comes in raw and ripe varieties, with some people enjoying the distinct flavors of raw tea, its mingling sweetness and bitterness, while others prefer the subtlety and richness of ripe tea, which is neither bitter nor astringent. For ripe Pu'er, a good cup should not have any unpleasant or discomforting off-flavors, such as storage or pile fermentation odors. While it's true that ripe Pu'er may have some pile fermentation smell right after processing, this dissipates over time. If you taste a ripe tea several years old and it still has an unbearable pile fermentation odor, then the quality of this tea is significantly reduced. So what makes a ripe tea tasty, and how can we judge its quality? Generally, good ripe tea, whether loose or compressed, should have dry leaves that are tightly knitted, heavy, complete, with few broken pieces, showing downy tips, evenly colored, and having a certain degree of moisture and brightness. There should be no non-tea foreign matter, and the purity should be good. Poor-quality ripe tea, due to inadequate fermentation or processing, will have loosely bound, light, and more broken leaves. The color of the tea liquor is the result of water-soluble pigments dissolving…

Many people find that the raw Pu'er tea becomes increasingly astringent with each infusion, why is this so? Why does the astringency increase with the number of infusions? The reasons for the strong astringency in raw Pu'er tea are multifaceted, including the rate at which the tea's compounds are released, the influence of catechins, the reinforcing effect of astringency, excessive leaf-to-water ratio, too high water temperature when brewing young raw Pu'er, incorrect brewing time, improper pouring technique, and the quality of the water used for brewing. These factors cause the drinker to experience an increase in astringency with each infusion. This explains why raw Pu'er tea becomes more astringent as it is repeatedly steeped. However, if the astringency is due to the natural release of compounds from the tea leaves and the tea is of good quality, the transformation happens quickly, allowing the astringency to convert into a sweet aftertaste before it can become overly pronounced, leaving the mouth feeling pleasantly moist. If the problem lies in the brewing method, then using the correct approach is essential to bring out the true flavors of raw Pu'er tea. The Rate at Which Compounds Are Released During brewing, amino acids, caffeine, and…

Tea leaves are a treasure; you wouldn’t know if you don’t drink them. The benefits and health preservation effects of tea leaves are summarized comprehensively for everyone today. Tea can reduce the risk and mortality rate of cardiovascular diseases. A recent study reported that Japanese researchers have been tracking over 40,000 individuals aged between 40 to 79 years old since 1994. Compared to those who drink less than one cup of tea a day, men who drink more than five cups of green tea daily have an average risk of death from cerebral vascular disease reduced by 22%, while women see a decrease of 31%. The reduction is most notable in cases of cerebral infarction, with a drop of 42% for men and a significant 62% for women. According to the UK’s Daily Mail, a new study found that drinking three cups of tea a day can lower the risk of myocardial infarction by 70%. Studies from Finland and France also show that drinking two to three cups of tea a day can reduce the risk of stroke. Tea can lower cholesterol and blood pressure. Researchers at Hong Kong University discovered that drinking tea can reduce total blood cholesterol levels…

A good Pu'er tea cake is uniform and well-formed, with a round shape, natural indentation, neat edges without any missing corners, and consistent thickness. High-quality Yunnan Pu'er dry tea emits a pronounced aged aroma that is high and long-lasting. After brewing, the tea soup lacks any warehouse smell, appears bright and transparent, red and rich, and free of any off-flavors, odd tastes, or wateriness. It has a rich, smooth, and soothing taste with a lingering sweetness and salivation at the base of the tongue. The Characteristics of Good Pu'er Tea: 1. Good Pu'er tea has a throat fragrance. As the tea soup flows down the esophagus, a warm and concentrated aroma rises from the throat. This can be an aged aroma, lotus scent, camphor aroma, jujube fragrance, etc. 2. Good Pu'er tea has a lip and mouth fragrance, imparting an immediate sense of aromatic richness upon first sip. 3. Good Pu'er tea leaves a sweet aftertaste on the tongue and cheeks after drinking. 4. Good Pu'er tea has a nasal aroma, where a pleasant aged aroma can be smelled when bringing the hot tea close to the nose. 5. Good Pu'er tea has body and thickness, feeling more like a…

Qimen black tea, abbreviated as "Qihong," is one of China's top ten traditional teas and one of the world's three most fragrant black teas. It is named after Qimen County in Anhui Province. Qimen black tea was successfully created in the first year of the Guangxu period of the Qing Dynasty (1875). Upon its introduction, it gained a reputation both domestically and internationally for its unique quality. Traditionally, Qimen black tea was made by hand, with quality largely depending on manual skill, hence why it is also known as "Qimen Gongfu." The tea-making skills for Qimen black tea are divided into preliminary processing and finishing. Preliminary processing includes withering, rolling, fermentation, and drying; while finishing includes sieving, cutting, winnowing, sorting, blending, re-drying, and leveling. Withering Rolling Fermentation Drying The characteristics of Qimen black tea include a fine and slender appearance, good tip formation, and a lustrous dark color; a bright red liquor; a rich fragrance with floral and fruity notes; a smooth and sweet taste; and a uniform, tender, and soft leaf base. Qimen black tea particularly emphasizes tenderness and the tightness of the tea leaves. Defective qualities include hollow and loose texture, dull gray color, pale liquor, rough aroma,…

First article: Representative Varieties and Three Aromatic Zones in the Yiwu Tea Area (click to read); Second article: Dongguan Warehouse, Kunming Warehouse, Hong Kong Warehouse, Flavors, White Frost, "Warehouse Manipulation" Issues (click to read); Third article: Storage Cycle Issues for Yiwu Green Bud Tea (click to read); Fourth article: Storing Puer, Pursue Famous Mountain Origins or Quality? Fifth article: Differences in Small Heap Fermentation, Large Heap Fermentation, and Tea Evolution Ripe Tea Techniques? The following is Part Four, focusing on storing Puer, pursuing famous mountain origins or quality? Shi Yun: I would like to express great appreciation for Teacher Li Yang's sharing. A young lady just now wanted to ask President Zheng and Teacher Li Yang about a conversion issue. Zhou Xin: Teacher, regarding storage, for example, Tianmen Mountain, does it mean that as long as its glycoside content is high, and the catechin and caffeine content is low, it suggests that it requires higher humidity? And Menghai tea, with higher catechin and caffeine content, has lower humidity requirements, only forming white frost when humidity exceeds 14%. This is the first time I've heard this, so I want to confirm if my understanding is correct. Zheng Shaohong: Indeed. For instance,…

Basic Introduction to Nanshan White Hair TeaNanshan White Hair Tea, named for the dense white down on the back of its leaves, is produced in Nanshan, Heng County, Guangxi Zhuang Autonomous Region, and belongs to the category of famous green teas. The tea has tightly twisted, slender shoots covered with fine hairs, a silver-white and green color, a fresh fragrance reminiscent of lotus flowers, a bright green infusion, a rich and sweet taste, and bright, even, tender leaves at the bottom of the cup. Nutritional ValueResearchers studying Nanshan White Hair Tea have pointed out that after people consume high-fat diets, their blood vessels can become hardened. However, if they drink green tea simultaneously or after eating, it can soften the blood vessels and improve blood flow. The theanine and catechins in green tea can help improve blood circulation and are effective in preventing obesity, strokes, and heart disease. Product CharacteristicsThe method of making White Hair Tea is meticulous. For the highest quality tea, only the tips of newly unfurled leaves are picked; for others, only one leaf and one bud are collected. Larger leaves need to be torn into 2-3 pieces. The processing involves pan-firing to fix the green, airing…

The question of whether dark tea is better steeped or boiled is one that often comes up. Opinions on this matter vary widely, with each side presenting their own arguments. This can be particularly confusing for those new to dark tea. In fact, both steeping and boiling are viable options for drinking dark tea, they're simply different ways of enjoying the beverage. However, there is a common misconception that dark tea should only be boiled, as this is how it is traditionally prepared by nomadic people on the frontier, be it in milk tea or butter tea. The suitability of steeping versus boiling dark tea really depends on the individual, the setting, the age of the tea, and the grade of the raw material used, and there's no one-size-fits-all answer. Historically, dark tea was primarily sold to provinces where ethnic minorities lived in the northwest border regions, hence the name "border tea." Nomads in these areas consume a diet rich in beef, mutton, and dairy products, which are high in fat and low in dietary fiber and vitamins. This makes dark tea a necessity for them. As such, dark tea has been an indispensable part of life for the people…

Pu'er tea has the unique quality of becoming more fragrant with age, which is why many tea enthusiasts love it. However, faced with the vast array of Pu'er teas on the market, many newcomers to Pu'er tea may not know how to select it. Afraid of buying poor-quality tea? Don't worry, today we'll introduce the five key elements for identifying Pu'er tea: leaf shape, tea liquor, aroma, taste, and infused leaves. 1. Leaf ShapeThe leaf shape refers to the appearance of the dry tea leaves. Generally, the dry tea should be neat and uniform, free from stems, broken pieces, and other impurities. It should have a lustrous and fresh appearance with a glossy sheen and a fresh, pure aroma without any off-flavors.New Pu'er tea has a greenish appearance with white down and a strong flavor, while aged Pu'er tea, after prolonged post-fermentation, has a jujube red appearance, and the white down turns yellow-brown. 2. Tea LiquorThe tea liquor refers to the infusion produced by steeping the dry tea. High-quality tea produces an appealing, clear, bright, and transparent tea liquor.When assessing the quality of tea, the first thing to do after brewing is to observe the color of the tea liquor.…

Puer tea, as a gem in Chinese tea culture, is renowned for its unique fermentation process and aging potential. It is not just a beverage but also an embodiment of culture and art. However, faced with the plethora of Puer teas on the market, how do you choose one that suits you? This article provides a comprehensive guide to selecting Puer tea, helping you find the perfect match. Understanding Basic Knowledge About Puer Tea Before selecting Puer tea, it's essential to understand some basic knowledge about it. Puer tea is divided into two main categories: raw (sheng) and ripe (shou). Raw Puer tea, which has not undergone artificial fermentation, gradually transforms from astringent to sweet over time and has high collection value. Ripe Puer tea, on the other hand, undergoes artificial fermentation and has a mellow taste suitable for immediate consumption. Introduction to Puer Tea Puer tea belongs to the category of dark teas and originates from Xishuangbanna Dai Autonomous Prefecture in Yunnan Province, named after its primary production area in Puer City. The production process of Puer tea is unique, involving withering, fixation, rolling, drying, and natural or artificial fermentation. The quality of Puer tea primarily depends on the…

I was out of town on a business trip. After finishing my work, a friend contacted me and invited me for tea. However, since it was a weekday, we decided to meet in his office. This tea session made me realize a profound issue: what would the infusion of top-quality Pu'er tea taste like when brewed with hard water that had been sitting for half a month? Good Tea, Lesser Water My friend has grown up around tea and has maintained a clean lifestyle for years within the system, almost abstaining from smoking and drinking, with his greatest hobby being tea. When we arrived at his office, he opened a cabinet against the wall, which was packed with metal tea boxes, wooden tea chests, and various kinds of tea, including Pu'er cakes, Tieguanyin, and green tea, some of them quite expensive. The tea was excellent, but the brewing utensils were excessively simple. He used a standard government-issued white porcelain mug with a handle for drinking and a low-quality portable brewing cup for brewing, while boiling water in a cheap thin-steel electric kettle. With a wry smile, my friend apologized, saying, "The environment here can't compare to your meticulously arranged tea…

While Westerners love coffee, Chinese people often drink tea. Both beverages share one thing in common: no matter how rich and fragrant the coffee or how clear and refreshing the tea, they both carry a hint of bitterness. People savor this taste, relishing it endlessly. However, the difference lies in that Westerners tend to add sugar to their coffee, whereas Chinese people rarely mask the bitterness of tea. The original nature of tea is bitter, which is why it was once called “bitter tea.” To say that people have always liked this bitter beverage would be a lie. If you give a small amount of tea water to an innocent child, they will likely refuse it. Teenagers prefer cola over tea for the same reason. Before tea became a customary drink, people were naturally averse to it. For example, when ethnic minorities on the borderlands drink tea, they add milk and sugar; in West Asia and North Africa, people add mint, spices, and sugar to their tea. Essentially, these practices stem from an inability to accept its inherent bitterness. So why did Chinese people eventually tolerate and even come to like the bitterness of tea? This development involved a gradual…

Can you tell the difference between spring, summer, and autumn teas? While tea can be harvested throughout the year from a technical standpoint, the quality of the final product varies greatly depending on the season. Spring tea is considered the best, followed by autumn tea, with summer tea ranking last. Spring Tea The first harvest of the year occurs during spring, typically between March and May. The moderate temperatures and ample rainfall during this season are ideal for the growth and nutrient accumulation in tea plants, resulting in high-quality tea. Spring tea is known for its fresh, sweet aroma and bright green liquor. Summer Tea: In the summer, higher temperatures accelerate the growth of tea plants, increasing their yield, but the quality is somewhat lower compared to spring. Summer tea tends to have a more bitter taste and a lighter flavor, although it still retains some fragrance and palatability. Autumn Tea: As the weather cools down in autumn, tea plants enter a dormant phase. The lower moisture content in the leaves contributes to a richer flavor and a stronger aftertaste with a heightened sweetness and aroma. Spring Tea vs. Autumn Tea Spring is the season of renewal. As temperatures rise…

Teas have always had good and bad qualities, and especially in recent years, due to the resurgence of tea, the market has become chaotic. Buying authentic high-quality tea can be extremely difficult. Therefore, when buying tea, it's crucial to carefully select to avoid purchasing subpar products. Today, we'll focus on raw Pu'er tea. What makes a high-quality raw Pu'er tea? This requires discussing the basic knowledge of raw Pu'er tea and the characteristics of authentic Pu'er tea. Pu'er tea is made from Yunnan large-leaf sun-dried green tea from a specific region in Yunnan Province, China. It is processed through post-fermentation into loose tea or compressed tea. Pu'er tea is one of the most distinctive types of Chinese tea. In the current classification of Pu'er teas on the market, there are natural classifications and academic classifications. The natural classification refers to sun-dried green tea that has not undergone heap fermentation processing, commonly known as raw Pu'er tea. Academic classification categorizes Pu'er tea as a processed tea, which is made using artificial fermentation, commonly known as ripe Pu'er tea. The Advantages and Disadvantages of Raw Pu'er Tea High-quality raw Pu'er tea generally has several key aspects: appearance, aroma, bitterness, astringency, salivation, aftertaste,…

Pu'er tea, as a specialty of Yunnan Province in China, is beloved by tea enthusiasts for its unique aging process and rich flavor. However, the quality of Pu'er tea on the market varies greatly, and it can be difficult to distinguish between genuine and inferior products. So, how do you determine the quality of Pu'er tea? This article will provide a detailed analysis from several perspectives. How to Identify the Quality of Pu'er Tea I. Appearance Quality 1. Freshness and Luster: High-quality Pu'er tea has a lustrous appearance with a natural color that shines without an oily feel; inferior Pu'er tea appears dry, yellowish, and lacks luster. 2. Leaf Edges: Good-quality Pu'er tea has uniformly neat edges with intact leaves; low-quality Pu'er tea has broken leaves and irregular edges. 3. Leaf Color: High-quality Pu'er tea has bright and uniform leaf colors; inferior Pu'er tea has dull and uneven leaf colors. II. Aromatic Characteristics 1. Aroma Persistence: High-quality Pu'er tea has a pure and persistent aroma that emits floral or fruity scents; inferior Pu'er tea has a faint, short-lived, and monotonous aroma. 2. Aroma Quality: High-quality Pu'er tea has a fresh and comfortable aroma that does not irritate the respiratory system;…

What is good Hubei tea? A seemingly simple question, but it's hard to sum up in a single phrase. Is expensive tea necessarily good tea? Is scarce tea necessarily good tea? Is tea that boasts ancient trees or master craftsmanship necessarily good tea? The answer to all these is “not necessarily.” Image | Hubei tea mountains shrouded in mist and clouds 01 Hubei’s Good Tea: The Three Essential Elements at the Source Must Not Be Missing For truly good tea, the three essential elements at the source must be right. What are the three essential elements at the source of tea? They are: region, variety, and processing method. Region More than a thousand years ago, Lu Yu, the Sage of Tea, wrote in Chapter One of "The Classic of Tea," about "the origin of tea"; then, in another chapter titled "where tea comes from," he detailed the various sources of tea production in the Tang Empire that he had researched and that were recorded in historical documents. This shows the importance of the origin of tea, that is, "region." Image | "The Classic of Tea" by Lu Yu Currently, 21 provinces, municipalities, and autonomous regions in our country produce tea,…

The tea-to-water ratio for raw Pu'er is 1:15, which means for a 110 ml gaiwan, you should use 7 to 8 grams of raw Pu'er tea. Moreover, the flavor of raw Pu'er is stronger and richer, with a high-aroma profile. When brewing, pay attention to the water temperature, teaware, amount of tea used, and infusion time. If too much tea is used, it can result in a bitter and astringent infusion, negatively affecting the taste experience. Is it correct to use 7 grams of tea? Many people suggest using 7 grams of tea but overlook the capacity of the teapot or gaiwan. During standard evaluation, the ratio is 110 ml of water to 7 grams of tea. However, in practical brewing, it is recommended to adjust the amount of tea based on the size of your teaware, referring to a 1:15 ratio. Additionally, you can adjust according to your preferred strength of the infusion. It's not a fixed rule. For those new to Pu'er tea, you can prepare a small scale and weigh the tea each time you brew, adhering to the tea-to-water ratio. Over time, you can rely more on your "feel" when measuring the tea. Choice of Teaware…

Drinking tea is primarily about ingesting the nutrients in the leaves, but its rich and dynamic flavors have captivated many. However, even though they are all teas, the sensations they produce can vary greatly; some are mild, while others can instantly invigorate the senses. A tea with excellent mouthfeel manifests itself in various aspects, such as freshness, body, astringency, and balance. Today, we will focus on one crucial aspect—the “concentration”—to evaluate the infusion of a tea. How can you enjoy a cup of tea with the perfect concentration? Let’s use white tea as an example. 01First, it's important to clarify that there are two different interpretations of the term "concentration" when it comes to white tea infusions: The first interpretation is conceptual: the concentration of the tea infusion is the amount of soluble substances present in a given volume of tea. The more soluble substances released, the more concentrated the tea. The second interpretation is based on the taster’s subjective experience: the stronger the taste sensation, the more concentrated the tea is perceived to be. If someone says, “the more bitter and astringent the tea, the higher its concentration,” this would align more with the second interpretation. However, the primary…

Drinking ripe Pu'er tea can effectively nourish the stomach and beautify the skin. It can also play a role in lowering lipids and blood pressure to some extent. However, drinking too much ripe Pu'er tea in summer can easily cause heatiness, so it is essential to consume it in moderation. Ripe Pu'er tea can effectively lower lipids, so it has certain benefits for patients with arteriosclerosis and constipation. However, excessive consumption can lead to... Why is it Not Recommended to Drink Pu'er Tea Long-Term? 1. Insomnia: Pu'er tea contains substances such as theobromine, caffeine, and theophylline, which can stimulate the central nervous system and have an invigorating effect. However, long-term consumption may lead to insomnia and mental weakness; 2. Constipation: Drinking Pu'er tea on an empty stomach over a long period can result in constipation due to the high content of tannins, which have astringent properties. Drinking Pu'er tea after meals can also lead to issues, as the tannins in the tea can bind with proteins in the stomach, making digestion and absorption more difficult and increasing the risk of harmful substances being absorbed by the intestines; 3. Calcium Deficiency: If large amounts of Pu'er tea are consumed, the oxalic…

First, prepare a lidded bowl, a fairness cup, tasting cups, a tea strainer, a tea towel, etc. Scald the lidded bowl and other tea utensils with boiling water. Then, add 6 grams of Pu'er tea leaves and 2 grams of Chenpi (aged orange peel), pour in 100°C boiling water, and quickly rinse the tea (discard the rinse water). Next, pour water over the tea in a circular motion, cover the bowl, and after about 5 seconds, strain the tea into the fairness cup. Finally, pour it into the cups to drink. The Correct Brewing Method for Chenpi Pu'er Tea I. Broken Brewing Method 1. Open the outer packaging and take out an intact small green tangerine. 2. Crush the small green tangerine gradually and put the peel and tea together in a cup. 3. Pour boiling water over them. Rinse the tea once and then give it a second rinse. For this brewing method, be sure to decant the tea quickly to avoid overly strong or bitter and astringent flavors. 4. After five infusions, you can gradually increase the steeping time to maintain the taste and flavor of the tea. 5. It can be brewed around thirteen times. Additionally, because…

Black tea is fully fermented, and during the fermentation process, polyphenols in the tea leaves oxidize continuously. Originally hidden within the leaves, nutrients move to the surface and dissolve easily in water. Therefore, brewing black tea is very skill-dependent. Key to brewing great black tea, aside from the amount of tea, water temperature, and steeping time, is having a good purple clay pot. So what kind of pot allows even a beginner tea enthusiast to brew delicious black tea? The rich aroma of black tea and the warmth of a purple clay pot have an inherent connection, blending together to create a cup of tea that lingers in the memory. When using a purple clay pot to brew black tea, it's important to understand these aspects to bring out the best flavor. Purple clay pots have strong adsorption properties and retain the tea's fragrance. Purple clay pots have a unique dual-pore structure, with both chain pores and closed pores coexisting. Chain pores allow the tea's aroma to pass through the pores, but because they are winding and tortuous, some residue remains on the pore walls. This is the primary reason why purple clay pots retain the tea's fragrance. Black tea…

To brew ripe tea in a way that brings out its best, I conducted some experiments regarding the choice of vessel, water, and brewing techniques. Here are my insights. The general approach is as follows: first, analyze the nature of the tea and identify its characteristics; second, determine the brewing goals based on these characteristics, aiming to work with them and highlight their strengths while minimizing weaknesses; third, consider specific methods to achieve these goals; finally, through practice, further analyze, validate, and adjust the process. Analyzing the Nature of the Tea ▼ In terms of aroma, new ripe teas have a piling scent, but good teas will exhibit floral honey aromas or even aged aromas later in the brewing process. Older ripe teas have storage and dry leaf scents, but high-quality aged teas will develop excellent aged aromas or even medicinal aromas later on. In terms of taste, new ripe teas are no longer very stimulating or astringent, but they do have a pleasant broth-like texture. When brewed properly, they can have a smooth and grainy mouthfeel like red bean soup. Older ripe teas become clearer in broth and milder in taste, but can have a very high level of…

Many people enjoy drinking Pu'er tea, due to its rich and varied flavor, notable health benefits, deep cultural heritage, potential for collection, and strong social aspect. Its unique taste and value allow people to experience joy in tasting, gain health, appreciate culture, and enhance emotional connections, hence it is widely loved. Why Many People Enjoy Drinking Pu'er Tea Firstly, the rich and varied flavor. Raw Pu'er tea has a strong stimulating and astringent quality that, over time, transforms into a richer, smoother taste with an increasingly prominent aged aroma; while ripe Pu'er starts off relatively mellow with a unique aged aroma and a glutinous mouthfeel. This rich layering and variation in taste brings a continuous sense of exploration and discovery to those who savor it. Secondly, its health benefits. It is rich in tea polyphenols, tea pigments, and other beneficial components. Long-term consumption can help regulate blood lipids, lower cholesterol levels, and benefit cardiovascular health. Additionally, its mild nature results in less irritation to the stomach and intestines, providing a warming effect on the stomach, particularly suitable for those with more sensitive digestive systems. Thirdly, the profound cultural appeal. Pu'er tea has a long history and unique regional culture, from…