Astringent

On November 29, 2022, the project "Traditional Chinese Tea Processing Skills and Related Customs" submitted by our country was reviewed and approved by the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage of UNESCO and has been included in the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO. To enhance public awareness of traditional tea processing skills and related customs, increase understanding of the importance of protecting intangible cultural heritage related to tea, boost national pride, and strengthen cultural confidence, we will be sharing 44 items of intangible cultural heritage (including 39 traditional tea processing skills and 5 items of folk-related intangible cultural heritage) with you in due course. The Green Tea chapter of traditional Chinese tea processing skills has already concluded. Today, the editor will begin explaining the production techniques of black tea, starting with Qimen Black Tea. Qimen Black Tea, also known as "Qi Hong," is one of the top ten traditional Chinese teas and one of the world's three most fragrant black teas. It is named after its place of origin, Qimen County in Anhui Province. In the first year of the Guangxu period of the Qing Dynasty (1875), Qimen Black Tea…

Slowly brew the years and gently cook the tea, enjoying half a day of casual family chat. In winter, sitting around a kettle, pouring your heart out in conversation, listening to the boiling water, and savoring the joy of cooking tea is an extremely poetic affair. Tea drinking methods are generally divided into two: cooking tea and brewing tea. Brewing offers rich flavors, pleasant broth colors, and allows one to experience the changing taste with each infusion, while cooking provides a stable flavor. Differences Between Cooking and Brewing Tea 01 Difference in Amount of Tea Used For brewing, about 3-6 grams of tea is usually sufficient; for aged dark teas or oolongs [aged Tieguanyin or aged Yancha], more can be used, approximately 7-10 grams. When cooking tea, the amount of tea should be reduced to about one-third of the usual brewing quantity. It's best not to use too much tea to achieve the optimal flavor. The specific ratio can be adjusted gradually based on the type of tea and the amount of water. The principle is to use less rather than more tea, as using too much can affect the taste. 02 Difference in Suitable Types of Tea Gaiwans are…

The eighth day of the twelfth lunar month is known as Laba Festival in China. As the saying goes, "Little children, don’t be greedy; once Laba has passed, Chinese New Year will soon follow." By this time, all agricultural work has been completed, and with the approach of the Spring Festival, the customs of Laba take on many festive colors. Soaking garlic in vinegar, eating Laba porridge, and enjoying a fragrant cup of tea are all part of these traditions. They not only help warm the body but also imbue the air with a strong sense of the upcoming New Year. What teas are suitable for drinking during this cold month? Black Tea (Red Tea) In the depths of winter, black tea is an excellent choice. There are many varieties of black tea in China, the most famous being Qimen black tea. The number of black tea enthusiasts in China is growing, and the range of products available is becoming increasingly diverse. Black tea is mild in nature and particularly suitable for consumption during the winter months. Aged White Tea Aged white tea is very suitable for brewing during the winter. In accordance with the natural laws of dormancy, it…

    China's tea culture has a long history, and Pu'er tea is one of the most unique among all teas. It forms its own distinct category and has specific requirements for brewing techniques. So what is the method of brewing Pu'er tea? Let's explore this together. Brewing Pu'er Tea     1. New Sheng Tea     In terms of character, it is very similar to green tea. During brewing, it is essential to avoid a cooked taste, so the water temperature should be slightly lower, and the tea should be poured out quickly. The key is to grasp the characteristics of the raw materials, such as the type of tea tree, the tea region, the age of the tree, and the ecosystem. In principle, teas with strong flavors should use a slightly lower water temperature and have a shorter infusion time, while those with lighter flavors do the opposite.     2. New Shou (Ripe) Tea     Compared to older teas, new shou teas often have some shortcomings, such as less clear tea liquor, less pure aroma, and less mellow taste. They may also have some unpleasant characteristics like a "pile" flavor and a heavier bitterness and astringency. The water-soluble substances in new shou teas dissolve quickly,…

Sha Qing is a process in tea production, which involves using high temperatures to denature and deactivate the oxidase enzymes in fresh tea leaves. This inhibits the enzymatic oxidation of polyphenols in the fresh leaves, allowing them to release moisture and become softer. It is also a critical step in shaping the quality of the tea. Methods of sha qing include drum sha qing, pan sha qing, trough sha qing, steam sha qing, hot air sha qing, and microwave sha qing. Different methods produce different effects, thus resulting in unique characteristics in the finished tea. Sha qing follows the principle of "high temperature first, then gradually lower." Sha qing is one of the initial processes in making green tea, yellow tea, dark tea, oolong tea, Pu'er tea, and some black teas. The primary purpose is to use high temperatures to denature the enzymes in the fresh leaves, inhibiting the enzymatic oxidation of polyphenols and slowing down the fermentation process. 1. The Purpose of Sha Qing The term "sha qing" refers to fresh leaves. In Pu'er tea production, sha qing uses a specific temperature to denature the activity of enzymes in the tea leaves, inhibiting the enzymatic oxidation of polyphenols and…

Pu'er tea is primarily divided into raw and ripe varieties. How do you choose an affordable yet delicious raw Pu'er tea? How to Select Raw Pu'er Tea? 1. Start by examining the tea cake. Look for signs that it's spring tea, which usually has some yellowish leaves on its surface. Check for "hoof prints," as spring tea buds and leaves are slightly fatter than those of autumn tea. The texture of autumn tea appears smoother and more linear compared to spring tea, with longer and finer strands. Autumn tea doesn't have yellowish leaves and looks very clean. 2. Smell the tea cake. Good tea should have a dry aroma and no off odors. If there are any unusual smells, immediately discuss this with the seller to determine the cause. Be cautious when tasting the tea later. 3. After rinsing the tea, pay attention to the clarity of the infusion in the teapot. A good infusion should be very clear, with a light yellow color for new teas. 4. When tasting, judge your initial impression. If the tea is very astringent, see if there is a subsequent production of saliva that mitigates the astringency. If, after swallowing the tea and then…

The ancient tree spring tea originates from old tea trees that have withstood the test of time, harvested in the spring season. It boasts several unique qualities: its aroma is rich and lingers in one's heart; its taste is mellow and intoxicating. This tea is not only nutritionally rich but also contains antioxidants that bring numerous benefits to both body and mind. Savoring a cup of ancient tree spring tea feels like an intimate conversation with nature, experiencing the sedimentation of time and the vitality of spring. Ancient tree spring tea refers to the new spring tea picked from old tea trees. It has the following characteristics and benefits: Characteristics: 1. The leaves are fresh green, and the tea brews into a clear infusion with floral and fruity fragrances. 2. The mouthfeel is delicate and smooth, with a sweet and full-bodied taste. 3. The liquor color is bright, the base is mild, and it is not overly bitter or astringent. 4. The long growth period of the tea trees results in high-quality leaves that are rich in nutrients. Benefits: 1. Ancient tree spring tea is rich in tea polyphenols, which have excellent beautifying and nourishing effects on the skin. 2.…

Basic Introduction to Luaan GuapianLuaan Guapian, a traditional and historic Chinese tea, is one of China's top ten famous teas, often abbreviated as 'Guapian' or 'Pian tea.' It is produced in the Dabie Mountains around the city of Luaan, Anhui Province. In the Tang Dynasty, it was known as "Luzhou Luaan Tea," recognized as a renowned tea; during the Ming Dynasty, it began to be called "Luaan Guapian," considered an excellent and superior-grade tea; by the Qing Dynasty, it had become a tribute tea for the imperial court.Luaan Guapian is a special type of green tea. Among all teas in the world, Luaan Guapian is the only one without buds or stems, made solely from single-leaf tea. Removing the buds not only maintains the single-leaf shape but also eliminates the grassy taste; the stems become woody during processing, so removing them ensures the tea remains rich but not bitter, fragrant but not astringent. The leaves are plucked within ten days before and after the Grain Rain (Guyu) solar term, with two or three leaves taken at a time, prioritizing "maturity" over "tenderness." Nutritional ValueThe chemical components of Luaan Guapian have significant health benefits. Its composition includes 3.5-7.0% inorganic substances and…

Many tea enthusiasts have this dilemma: why does my tea not taste as good as others', even when using the same tea leaves, the same teaware, and the same water? Note Three Aspects Assuming there are no issues with the quality of the tea, brewing a great cup primarily depends on three factors: teaware, amount of tea used, and steeping time. These elements are interrelated. Teaware: The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which directly affects the amount of tea used, the volume of water added, and steeping time. For example, a packet of rock tea contains 8 grams, and when brewed in a 100cc and a 130cc gaiwan, the volumes of water added will differ. With the same steeping time, the resulting flavors will vary, with the former being more concentrated. Amount of Tea Used: If you're brewing pre-packaged teas, it's convenient as rock tea is typically 8 grams per pack and black tea is 5 grams. For loose-leaf tea, if you're unsure how much to use, start by experimenting with an appropriate amount. If it's too weak or too strong, you'll know how to adjust for the next brewing session. Steeping…

The simple character for tea contains profound truths about the cycle of nature. The character for tea, when broken down, means "human among grass and wood," implying that human nature is hidden within plants and that humans transform through their interaction with them. Adapting to the natural flow of time is the foundation of health preservation. Today, Cup Xiaocha selects 14 solar terms from the 24 solar terms and introduces 14 corresponding teas along with their benefits. There are specific considerations for drinking tea during different seasons. Adjust your tea-drinking habits according to natural changes. Tees picked at different times of the year have distinct characteristics, which can either nourish or drain, stimulate or calm, depending on the state of the person and the season. These seasonal teas adjust the body's imbalances to achieve harmony between yin and yang. As winter turns into spring and summer gives way to autumn, each tea has its own unique properties. 14 Seasonal Teas, Corresponding to 14 Benefits 1. Pre-Ming Tea Leaves picked before the Qingming (Pure Brightness) solar term are known as Pre-Ming Tea. Pre-Ming Tea is the first harvest of spring. After a dormant winter, the buds break through the bark, much…

Can all teas be both steeped and boiled? Of course not. Some teas can become unpalatable when boiled. So, which teas are suitable for boiling, and which are best for steeping? Compared to steeping, boiling allows the full release of a tea’s contents, resulting in a sweeter and richer tasting tea. Which Teas Are Suitable for Boiling, and Which Are Best for Steeping? Green tea should not be boiled. It is an unfermented tea with delicate leaves. Boiling would destroy the vitamin C content and cause excessive caffeine to seep out, turning the tea yellow and making it taste bitter and astringent. Huang tea (yellow tea) should not be boiled. Yellow tea must never be boiled. Its appeal lies in its freshness. Boiling with high water temperatures would ruin the delicate green tea, causing too much caffeine to be released, resulting in a bitter and astringent flavor. Aged white tea can be boiled. New white tea cannot withstand boiling. The most suitable for boiling are aged Gongmei or Shoumei teas. White Peony and Silver Needle, especially those containing tender buds, are not recommended for boiling. Black tea can be steeped or boiled. Black tea is a fully fermented tea with…

Black tea is a common type of tea in daily life, being a fully fermented tea. It has a dark brown and lustrous appearance with a rich, sweet fragrance, hence the name black tea. We recommend brewing black tea using a white porcelain gaiwan with water at 90 degrees Celsius, suitable for most types of black tea. Below, ChaYou Network introduces the brewing method. Steps for Brewing Black Tea 01 - Choice of Teaware White porcelain gaiwans can brew out the fresh and elegant flavor of black tea without overpowering its aroma. The white porcelain beautifully complements the red hue of the tea, making it easy to observe the color of the tea. It's simply beautiful. 02 - Tea-to-Water Ratio When brewing tea, it's important to get the right ratio of tea to water. Many tea enthusiasts rely on experience. Using too much tea is the main reason for overly bitter or astringent tea. When using a gaiwan to brew black tea, the amount of tea should be around 4 grams. If too little tea is used, even with less water, it will not fully bring out the fragrant and mellow flavor of the black tea. If you prefer a…

Drinking tea does not cause obesity, but it is important to avoid adding too much sugar when drinking tea, as this can still lead to weight gain. Tea has a slightly bitter and astringent taste and is cool in nature, making it a good choice for health preservation. Whether drinking tea leads to weight gain depends on the type of tea and physical activity levels. Does Drinking Tea Make You Gain Weight? 1. Situations where you won't gain weight If you drink green tea, white tea, or other teas that contain little or no sugar, occasional consumption can help refresh your mind and promote metabolism, generally not causing weight gain. However, it is not recommended to drink excessive amounts of tea to avoid insomnia and vivid dreams. 2. Situations where you may gain weight If you drink fruit tea, which contains a high amount of sugar, prolonged and excessive consumption without regular exercise can lead to fat accumulation and weight gain. Body weight gain may also be related to consuming too many high-sugar and high-fat foods. It is advised to reduce intake of foods with high sugar content. In daily life, maintain a healthy eating habit and eat small meals…

Sheng Pu'er tea requires water at 100°C for brewing. Sheng Pu'er tea is a direct representation of Yunnan large-leaf sun-dried green tea. It is characterized by its rich inner quality, ample tea essence, and tightly rolled leaves. To fully release its aroma and inner qualities, it needs to be brewed with water at 100°C, making the tea soup fuller, crisper, and richer. The unique and full-bodied large-leaf sun-dried green tea has a strong character and ample tea essence, with tightly rolled leaves. Its excellent inherent qualities require water at 100°C to bring out its best. High-temperature water fully captures its rich flavor and aged aroma. High temperature complements the flavor and aroma perfectly. It is ideal for the quick extraction of tea flavors, and high temperature here means water above 95°C. Coarse and aged Pu'er brick teas, compressed teas, and aged Pu'ers are best brewed with boiling water. Brewing Techniques for Sheng Pu'er Tea 1. Tea Quantity The optimal tea-to-water ratio for Pu'er tea is 1: (20~30), but you can adjust according to your taste preferences. 2. Water Temperature Newly produced Sheng Pu'er tea has not been aged, so it contains abundant active substances. The water temperature for brewing should…

When it comes to tea, one often thinks of the complex flavors brought about by various manufacturing processes: green tea requires fixation, black tea needs fermentation, and Pu'er tea must undergo maturation before it can be consumed... But there is a type of tea that closely captures the natural taste of the leaves themselves: white tea. White tea is one of the six major types of tea and is renowned for its fresh, unroasted, and unrubbed character. If we liken tea production to cooking, some green teas would be stir-fried, black teas would be braised, while white tea would be blanched, preserving the most basic and original flavor of the tea. It's like human relationships – they don't need to be dramatic, just consistently warm and sincere. Some people say that white tea should not be brewed in a purple clay pot. They believe that white tea is delicate and easily spoiled by the heat retention of a purple clay pot; its fragrant aroma can also be partially absorbed by the dual-pore structure of the pot, affecting the overall flavor. Is this really the case? Can white tea be brewed using a purple clay pot? Absolutely. The distinctive feature of…

Mengding Ganlu is a renowned tea produced in Sichuan, China, with a long history and excellent quality. So, what type of tea is Mengding Ganlu? What are its unique characteristics and appeals? Let’s explore this from three main aspects. 1. Origin of Mengding Ganlu: Mengding Ganlu is produced in Mingshan District, Ya’an City, Sichuan. The area is blessed with picturesque mountains and clear waters, and a climate suitable for tea cultivation. The origin of Mengding Ganlu is known as the “Birthplace of World Tea Culture,” a place rich in historical and cultural heritage. 2. Taste of Mengding Ganlu: The leaves of Mengding Ganlu are bright green, with a rich aroma and a clear infusion color. Its taste is fresh and sweet with a lingering aftertaste, full-bodied yet slightly astringent. Tasting Mengding Ganlu, one can feel the tea’s fragrance spreading throughout the mouth, providing a refreshing experience. 3. Historical and Cultural Value of Mengding Ganlu: Mengding Ganlu has been a famous tea since ancient times, with a long history. According to historical records, it dates back to the Western Han Dynasty, over 2,000 years ago. Mengding Ganlu is not only a traditional Chinese famous tea but also a treasure of world…

Methods for storing Pu'er tea: 1. Purple clay jar, store the Pu'er tea in a purple clay jar in a cool, dry place; 2. Kraft paper resealable bag. Place the Pu'er tea in a kraft paper bag and store it in a clean, odorless refrigerator. Storage conditions for Pu'er tea: 1. Dry warehouse aging can preserve the authenticity of the Pu'er tea; 2. Clean and odorless, maintain a clean and hygienic environment. Storage Methods for Pu'er Tea 1. Purple Clay Jar Pu'er tea can be stored in a purple clay jar. First, prepare a clean purple clay jar, then place several bags of quicklime inside the jar, followed by the Pu'er tea you wish to store. Seal the jar tightly and store it in a cool, dry place. 2. Kraft Paper Bag Pu'er tea can be preserved using a kraft paper bag. First, prepare a clean kraft paper bag, then place several bags of charcoal inside the bag, followed by the Pu'er tea. Seal the kraft paper bag tightly and store it in a clean, odorless refrigerator. Storage Conditions for Pu'er Tea 1. Dry Warehouse Aging It is recommended to age Pu'er tea in a dry warehouse, as this will…

Tieguanyin tea can be roughly divided into three types based on the degree of fermentation and manufacturing process: Fresh Aroma Type, Rich Aroma Type, and Mature Aroma Type. Fresh Aroma Type Tieguanyin: This type has a relatively light taste with a slight sweetness at the tip of the tongue. It is made using modern processing methods and is the most prevalent in the market. The Fresh Aroma Type Tieguanyin has a dark green color, clear infusion, rich fragrance, noticeable floral aroma, and a pure taste. Rich Aroma Type Tieguanyin: This type has a full-bodied taste, high and long-lasting fragrance, and a strong returning sweetness. It is made by roasting traditionally processed tea leaves and then baking them further. The Rich Aroma Type Tieguanyin is characterized by its "aromatic, rich, mellow, and sweet" features, dark lustrous color, golden-yellow infusion, pure fragrance, and heavy taste. Compared to the Fresh Aroma Type, the Rich Aroma Type Tieguanyin is warmer in nature and has effects such as quenching thirst, stimulating saliva production, tonifying the spleen, and warming the stomach. Mature Aroma Type Tieguanyin: Also known as aged tea or ripe tea, this type is made by storing Rich Aroma Type or Fresh Aroma Type…

Jingmai Mountain belongs to the Pu'er tea region. Pu'er tea is categorized into three major tea regions based on geographical location: Xishuangbanna, Lincang, and Pu'er. Jingmai falls under the Pu'er tea region. Located in the southwesternmost part of Yunnan Province, China, Jingmai Mountain is situated within the Huanong Township of Lancang County, which is home to the Lahu Nationality. It borders Menghai County of Xishuangbanna to the east and Myanmar to the west, serving as a tripoint between Xishuangbanna, Pu'er, and Myanmar. Jingmai Mountain is renowned for its Pu'er tea and comprises 14 traditional villages, divided between Jingmai Village and Mangjing Village administrative areas. To Which Tea Region Does Jingmai Mountain Belong? Jingmai Mountain is located in the southwesternmost part of Yunnan Province, China, bordering Menghai County of Xishuangbanna to the east and Myanmar to the west. It is at the tripoint between Xishuangbanna, Pu'er, and Myanmar. The village is 20 kilometers away from the town, with an elevation of 1,500 meters and an annual rainfall of 1,800 millimeters, making it suitable for growing crops like rice. There are 5,437.5 mu (approx. 362.5 hectares) of cultivated land, averaging 2 mu per person, and 58,595.4 mu (approx. 3,906.36 hectares) of forested…

When buying tea, the variety can be overwhelming, often making it difficult for people to know where to start. Selecting tea has become a real challenge for tea enthusiasts. To buy suitable tea, in addition to following the steps of "Observation, Smelling, Inquiry, and Brewing," it's also important to avoid common pitfalls when purchasing tea. ObservationObservation means looking at the shape of the tea: whether it is uniform, and how shiny its color is. Evaluate the quality of various teas based on their uniformity, luster, and the amount of broken leaves and twigs they contain. For example, green tea should have a fresh green color with visible white downy hairs (better if it does), while yellow or even reddish, dull colors indicate lower quality. A clear tea infusion is better. Some famous teas have unique shapes: West Lake Longjing is usually smooth, flat, and straight with a rice-like yellow hue and no visible downy hairs; Huangshan Maofeng has many downy hairs and a peak-like appearance; Xinyang Maojian is fine, straight, and round with many downy hairs; Biluochun has slender, tightly curled leaves resembling snails. If the tea doesn't look good visually, trust your instincts and don't be swayed by the…

Raw Pu'er tea is more potent and stimulating than ripe Pu'er tea. Freshly made or recently aged raw Pu'er teas can have a bitter taste, with lighter, yellowish-green infusions. Raw Pu'er tea is suitable for consumption and offers benefits such as weight loss, cholesterol reduction, and blood pressure regulation. However, people who suffer from insomnia, those prone to allergies, and patients with gastric ulcers are generally advised against drinking raw Pu'er tea. Benefits of Raw Pu'er Tea Raw Pu'er tea has cooling properties that help with weight loss, cholesterol reduction, and blood pressure regulation. 1. Cooling and Heat Relief: Raw Pu'er tea has a strong, astringent flavor and a cooling nature, making it effective in providing relief from summer heat. Drinking it during hot summer months helps alleviate heatiness, quench thirst, and maintain body balance. 2. Weight Loss: Raw Pu'er tea refers to fresh leaves that are naturally aged without undergoing the pile-fermentation process. The polyphenols present in raw Pu'er tea aid in fat metabolism and promote the excretion of lipids through the digestive system, contributing to weight loss. 3. Cholesterol and Blood Pressure Reduction: Raw Pu'er tea can help lower cholesterol levels. Its leaf green pigment inhibits the digestion…

Pu'er tea has the effects of warming the stomach, aiding in weight loss, quenching thirst, and promoting digestion. Moderate consumption is beneficial to health. However, many people prefer strong Pu'er tea, which can be harmful to health due to the excessive amounts of caffeine and polyphenols it contains. Below, we will discuss the disadvantages of drinking strong Pu'er tea. What Are the Disadvantages of Drinking Too Strong Pu'er Tea? 1. Strong tea has a high fluoride content. Drinking excessively strong tea over a long period can increase the risk of tooth decay and cause a dark enamel-like coating on the teeth's surface. 2. Strong tea contains relatively high levels of caffeine. Regular consumption can lead to a significant accumulation of caffeine, stimulating the central nervous system and causing an overexcited state, particularly affecting sleep when consumed in the evening. 3. Excessive intake of caffeine from strong tea can stimulate the body to produce insulin, potentially leading to hypoglycemia (low blood sugar). 4. Regular consumption of strong tea can harm bones. This is because strong tea contains high levels of caffeine, which inhibits calcium absorption in the duodenum and accelerates calcium excretion through urine. The dual effect of reduced absorption and…

Today, we reveal the tricks used to age and falsify old white tea. 1. Telling Stories This tactic is surprisingly effective, which is why unscrupulous merchants keep using it. To sell their old white tea at a higher price, one-year-old tea can be passed off as three years old; three-year-old tea can be claimed to be seven years old; and seven-year-old tea can be said to be over ten years old. Even I, myself, have been asked to appraise old white teas from the 1970s, 1980s, and 1990s in many tea shops. If you ask the shop owners where they got these decades-old white teas: The typical answer is that they were purchased at a high price from a good friend of a southern business tycoon, or given by a leader to a friend, or stored by a friend who used to run a tea shop or factory, or sold in bulk by a friend due to a need for cash flow, or accidentally discovered in a corner of a tea factory's warehouse. You might feel like spitting blood on their faces. Aside from the unpleasant taste and potential digestive discomfort, just the smell and color are alarming enough. They…

The quality of Zhengshan XiaoZhong is particularly excellent. Its overall quality characteristics are divided into four categories: 1. Leaf Tea: A type of traditional broken black tea, with tight and uniform strips, a lustrous dark color, an aromatic fragrance, a bright red infusion, a rich taste, and a red and bright leaf base with many tender stems. 2. Broken Tea: With heavy and uniform granules in appearance, a lustrous dark or brownish color, a fragrant aroma, a bright red infusion, a strong, fresh, and refreshing taste, and a uniformly red leaf base. 3. Shredded Tea: Entirely in the form of ear-shaped shreds or wrinkled angular pieces, with a dark brown color, a relatively pure aroma, a somewhat red infusion, a somewhat strong and slightly astringent taste, and a uniformly red leaf base. 4. Cai Tea: One of the earliest varieties in Wuyi Mountain. Its bushes are very small, and its branches are relatively thin. It is a variety propagated sexually through seeds. It has abundant flowers and seeds, suitable for sowing.