Bamboo

Jeoncha, as the name suggests, refers to tea cakes shaped like copper coins. According to Korean records, Jeoncha originated from Boreumsa Temple in Changseong County, Jeollanam-do, South Korea. The temple's founder, Seon Master Daoui, traveled to Tang Dynasty China in 784 AD and during his 37 years there learning Buddhist teachings, he developed a habit of tea production and consumption. Upon his return, he planted tea trees around Boreumsa and taught others how to make a solid, coin-shaped tea using techniques from the Tang Dynasty. Jeoncha produced in Changseong County is known for its color, similar to seaweed and green moss, which is why Koreans also refer to it as Moss Jeoncha. Moss Jeoncha has won awards at various tea evaluations in Japan and Korea and has been featured at major tea expos in South Korea, enjoying great popularity among Korean tea enthusiasts. The traditional production technique of Jeoncha remains preserved in Changseong County, Jeollanam-do, which is quite similar to the tea-making methods described in the Chinese Tang Dynasty's "The Classic of Tea." Following the seven steps from "from picking to sealing," the process of making Jeoncha is as follows: (1) Picking: Fresh leaves for Korean Jeoncha are typically harvested…

Often people ask me which type of Tie Guan Yin is the best, what is traditional Tie Guan Yin? Which tea can be considered traditionally processed Tie Guan Yin? Recently, Nong Xiang Xing (Full Aroma) Tie Guan Yin has become very popular. What are its benefits? So, we have carefully prepared this feature, hoping you will like it!The traditionally semi-fermented Anxi Tie Guan Yin tea has been tasted by experienced tea enthusiasts in the early days. Its flavor is quite strong, and new tea enthusiasts may find it hard to appreciate at first. After roasting, the color of the tea becomes darker, turning yellow or black, but the taste is very pure. The deep golden-yellow broth is representative of the broth of full aroma type teas. The refined Tie Guan Yin needs to be made according to the standards required for traditionally semi-fermented Tie Guan Yin tea. Tie Guan Yin comes in Fresh Aroma and Full Aroma types. Depending on the degree of roasting, the Full Aroma type is further divided into lightly roasted, moderately roasted, and heavily roasted. Depending on the roasting material, it is also divided into charcoal-roasted and oven-roasted. Roasting is extremely important for full aroma type…

The Ming Dynasty was a significant period of reform in tea drinking history. The founding emperor of the Ming Dynasty, Zhu Yuanzhang, recognized the hard work of tea farmers and issued an edict to "abolish compressed tea in favor of loose tea." This decree marked the end of compressed and cake teas, ushering in the era of loose leaf tea in China. Xiuning Songluo Tea was created during this early Ming period. Songluo tea is known as the "ancestor of stir-fried green teas," renowned for its "green color, high fragrance, and strong flavor," which distinguishes it from other green teas. There are records stating that "in Anhui, there is Songluo tea, whose taste surpasses Longjing but falls below Tianchi" (Yuan Hongdao, Ming Dynasty). During the Ming and Qing Dynasties, Songluo Mountain was a Buddhist holy site. As early as the Hongwu period of the Ming Dynasty, the Yinfu Temple on Songluo Mountain had already become famous throughout southern China, with abundant offerings and worship. Songluo tea originates from this mountain. According to "Tea Record" by Feng Shike of the Ming Dynasty, Songluo Dafang was first created by the monk Dafang. 1. Harvesting and Processing of Songluo Tea The harvesting and…

Unique Geographic Landscape The birthplace of Zhengshan XiaoZhong black tea, Tongmu Village in Xingcun Town, Wuyishan City (formerly Chongan County), is located within the Fujian Wuyi Mountain National Nature Reserve. The reserve lies between 27°33'N and 27°54'N latitude and 117°27'E and 117°51'E longitude, spanning 22 kilometers from southeast to northwest and 52 kilometers from north to south, covering a total area of 565 square kilometers. Compared with other regions at the same latitude, Wuyi Mountain is situated in a humid forest zone, which offers unique natural environmental conditions. Its location on the edge of the world's largest continent and two major oceans means that it experiences strong northeast and east winds in winter, and warm and humid southeast and southwest winds in summer, along with frequent typhoons during summer and autumn, providing abundant rainfall. This region has the lowest temperatures, highest rainfall, highest relative humidity, and most fog days in Fujian Province. Under the climatic conditions of hot and rainy summers and wet and cold winters, a unique geographic landscape has formed around Wuyi Mountain. A World-Renowned Treasure Trove of Biodiversity Tongmu Village is located in the northern part of the Wuyi Mountain Range, within the Wuyi Mountain National Nature…

The Green Tea Production Skills (Yuhua Tea Production Skills) are mainly practiced in Nanjing, Jiangsu Province, China. Yuhua tea plantations mostly adopt an intercropping model with trees and bushes, primarily located on loess hills between 20-50 meters above sea level. The soil is a yellowish-red type, slightly acidic, with an organic matter content of 1.89%. In the late Qing Dynasty, Lu Yong and others established the national tea research institution "Jiangnan Planting Tea Bureau" on Zijin Mountain in Nanjing. They reclaimed land around Linggu Temple for tea planting and production, naming the tea "Cloud Mist Tea." After the Xinhai Revolution, tea makers developed the technique of rolling the leaves into slender shapes, giving Cloud Mist Tea its initial pine needle-like appearance. Following liberation, they incorporated techniques of grabbing and straightening the leaves, which finalized the tea's tight, fine, round, and straight pine needle shape. It was renamed "Yuhua Tea" in 1959. Production Skills The Green Tea Production Skills (Yuhua Tea Production Skills) represent traditional Chinese green tea needle-shaped production techniques. The main process of Yuhua Tea production involves: fresh leaf picking → spreading out → pan-firing → rolling → preliminary drying → shaping → final drying → refinement → baking…

Kaihua Longding Tea is produced in Baisan, Qixi Township, Kaihua County, Zhejiang Province. It is a newly created tea brand that started in 1959. Kaihua County is located at the junction of Zhejiang, Anhui, and Jiangxi provinces in western Zhejiang, at the source of the Qiantang River. The mountains in the county run from northwest to southeast, and it has a warm and humid subtropical monsoon climate with distinct seasons, abundant rainfall, frequent cloud cover, and less sunlight. On average, there are 83 foggy days per year, with some areas having over 120 foggy days annually. The area is perpetually shrouded in clouds and mist, making it one of the cloudiest mountainous regions in Zhejiang province. As the saying goes, "High mountains and cloudy mists produce fine tea," and indeed, Kaihua County is an excellent place for growing green tea. The main types of soil in tea gardens within Kaihua County are red soil and yellow soil. Red soils are mostly found below 650 meters altitude in low hills, with a soil layer thickness of 30 cm to 60 cm, organic matter content of 1.44% to 4.05%, and pH ranging from 4.5 to 5.5. Yellow soils are mainly distributed in…

Tea is born in the embrace of nature, gathered from the essence of heaven and earth, absorbing the vitality of the sun and moon. From green leaves to the final transformation into the "green" fragrance on one's palate, tea and its green origins are inseparable. To thoroughly explore the essence of Pu'er tea production processes such as killing the green and sun-drying, the transformation from fresh leaves to finished product is far more meticulous and sophisticated than one might imagine. Today, let's delve into the production process of Pu'er tea. Wilted Fresh Leaves In the morning mist of tea regions, just as the fog begins to dissipate, tea farmers are already busy in the fields. Red sunlight filters through the misty clouds, draping everything in a golden veil. The dewdrops on the green tea leaves wet the gloves of the pickers. The freshly picked leaves are bright green and very tender. They need to be set aside to air dry patiently. As time passes, the water content within the leaves is gradually evaporated by the scorching sun, and the once taut tea stems become limp and lie on the ground. This process is known as airing, the first step of…

“Mud door” is a term often heard by enthusiasts of purple clay teapots. What does it mean? Simply put, it's a term used to describe the density or tightness of the particle distribution in the clay body of a purple clay teapot after firing. Low density is referred to as loose mud door, while high density is called tight mud door. Specifically, it relates to the preparation of the clay, the use of a slicking tool, and the pot-making technique. When identifying whether a teapot is fully handmade or semi-handmade, checking if the tightness of the mud door is consistent inside and outside the pot is one of the key methods. In brief, a fully handmade teapot is formed by hand using a bamboo paddle, so the characteristic of the mud door on the body is tight on the outside (surface) and loose on the inside (interior). The particles on the outer surface are densely distributed and become even tighter after the application of a slicking tool. However, the inner wall has not been pressed hard by hand but rather lightly shaped, so the particle distribution in a fully handmade teapot is relatively loose, meaning the mud door appears loose.…

As a post-fermented tea, Puer tea's rich internal components change over time. Many Puer tea enthusiasts store substantial quantities at home. How long Puer tea can be stored depends on its storage conditions; it could be as little as a few years or as much as several decades. When storing Puer tea, it is essential to note: 1. Avoid direct sunlight exposure, as it can impart an unpleasant sour taste. 2. Prevent any external water intrusion, as this can lead to too rapid maturation and possibly microbial fermentation, causing undesirable changes in quality. 3. Keep the tea away from any foreign odors that might taint its flavor. 4. Store single varieties together to avoid complicating the monitoring of their condition. 5. When removing tea for use, take enough for your needs to minimize disturbance and make it easier to monitor the tea's condition. Puer tea is a post-fermented tea that becomes more fragrant with age when stored under suitable conditions. However, those who have stored loose Puer tea for a while may notice that the originally enjoyable flavor changes over time, becoming bland or even acquiring off-flavors, failing to develop the characteristic of improving with age. This is because loose…

Guliao Mountain, located in Dongmen Town, Fusui County, Chongzuo City, Guangxi, is a branch of the Ten Thousand Great Mountains, shrouded in mist and clouds throughout the year. Here grows an ancient tree, a wild large-leaf tea known as the "new noble" of the tea world - Guliao Tea. According to official records, Guliao Tea has been listed as a tribute tea for the imperial court since the Qing Dynasty. In the late Qing and early Republican periods, it was exported to Vietnam and later made its way into the French tea market. Statistics show that there are 5,166 wild ancient large-leaf tea trees in Guliao Village, with over 580 trees over 100 years old, more than 120 trees over 200 years old, over 100 trees over 500 years old, and seven trees over 1,000 years old. Bathed in sweet rain and nourished by the mountains, these trees are enriched by beneficial trace elements such as potassium, zinc, and selenium. The resulting tea leaves are dark green in color, sweet and mellow in taste, and carry a unique and enchanting aroma, all qualities that are naturally endowed. The Origin of the Name Guliao Tea There is a beautiful legend: In…

The Qing Dynasty saw the emergence of black tea, oolong tea, white tea, dark tea, and yellow tea in addition to green tea, forming the six major categories of tea. Regardless of the type of tea, the brewing method from the Ming Dynasty of directly infusing tea leaves was still used. Under these circumstances, the types and forms of tea wares in the Qing Dynasty did not significantly deviate from the standards set during the Ming Dynasty. During the Qing Dynasty, teacups and teapots were typically made of clay or porcelain, with the Kangxi and Qianlong periods being particularly prosperous times for their production, especially those known as “Jingdezhen porcelain and Yixing clay.” Premium porcelain tea wares of the Qing Dynasty were mostly produced in Jingdezhen, Jiangxi, while production in Dehua, Fujian; Liling, Hunan; Tangshan, Hebei; Zibo, Shandong; and Yaozhou, Shaanxi also thrived but did not match Jingdezhen in terms of quality and quantity. During this period, in addition to continuing the production of blue-and-white porcelain and polychrome porcelain tea wares, new types such as pink-ground enamel and cloisonné enamel tea wares were created. Yixing purple clay tea wares of the Qing Dynasty developed further while preserving traditional techniques. During…

"Throughout history, poets have been tea connoisseurs, toasting their friends with a cup of clear tea." In China's thousands of years of history, the humble tea leaf has played an indispensable role. Among the seven refined pursuits of life—music, chess, calligraphy, painting, poetry, wine, and tea—one cannot do without tea! The tea mountains are filled with verdant green after a whole winter of rest and accumulation. It seems that the fragrance of tea wafts from the tenderest and most vibrant branches among the leaves, its subtle aroma enchanting and intoxicating. Spring breezes are delightful, but nothing compares to sipping a cup of spring tea, lost in its floral splendor. What is Pre-Ming Tea? "Pre-Ming Tea" and "Pre-Rain Tea" are terms used in the Jiangnan tea region along the Yangtze River to refer to different stages of spring tea based on seasonal divisions. Due to the climate in the Jiangnan area, some early-emerging tea varieties begin sprouting around the Awakening of Insects and Spring Equinox. Thus, tea harvested before the Qingming Festival is called "Pre-Ming Tea." The appeal of "Pre-Ming Tea" has always been due to its high quality and relative scarcity. Its excellence lies in the tenderness of its buds…

Those who enjoy drinking aged Pu'er tea usually keep some at home. However, those lacking storage experience often find their tea has molded, deteriorated, or developed strange odors after a few years. So, how should we correctly store Pu'er tea? Storage Tips for Aged Pu'er Tea: 1. Avoid Contamination: The environment where you store Pu'er tea must be free from contamination. This is a common concern when storing any type of tea, and it applies to Pu'er tea as well. Because Pu'er tea contains terpenoids and high molecular weight palmitic acid, it can quickly absorb the odors of other substances, which can mask or alter the tea's original scent. Therefore, when storing Pu'er tea at home, take strict precautions against common odors such as cooking oil, cosmetics, and medicines. 2. Avoid High Temperatures: The storage temperature for raw Pu'er should not be too high or too low; a range of 20-40°C is most suitable. Higher temperatures can cause the tea to turn sour. In particular, during summer, high temperatures can accelerate the degradation of chlorophyll in Pu'er tea. Chlorophyll continuously transforms into demagnesium chlorophyll, changing the bright green color to a dark brown. High temperatures also exacerbate the autoxidation of…

The long wind has blown through the forest for a thousand years, countless tea trees swaying within it, the tranquil tea fragrance already scattered across thousands of miles. This is Jingmai Mountain, a thousand-year-old ancient tea forest recognized by the whole world. The villages dotted in the forest, like a serendipitous glimpse of utopia. The gray rooftops in clusters, thatch old and tenacious in time. Huge dark green banana leaves poke out, teasing the cherry blossoms that only come in spring. Sunset on the flowers in her hair, embroidery lines on the black skirt connecting centuries of family blessings, large bamboo baskets filled with sweetness, small embroidered sachets holding our whispered secrets. When the mountain moon rises, lanterns light up the skyway, deep blue background mingling with many lights, welcoming every moonlight appearance, saying goodbye to every sunrise, the mountain people as sturdy as rocks live and breathe with Jingmai Mountain, life continues, brilliant like the mountain flowers. Seeing the bond between people and the land is so concrete and clear, from ancient times to modern days, never truly distant. Original article published in the Pu'er Magazine

The tea picking technique directly affects the yield and quality of tea. A scientifically sound picking technique should accurately control the picking standards, methods, cycles, and storage of fresh leaves while balancing the relationship between picking and nurturing. Below is an introduction to the manual picking technique for high-quality green tea fresh leaves. Tea Picking Standards The picking standards are determined based on factors such as the tea plant variety, growth status, new shoot development, and the type of processed tea product. Generally, high-quality green tea is picked at a tender stage, starting with single buds, followed by one bud and one initial leaf, one bud and one full leaf, and one bud and two initial leaves. For needle-shaped teas, picking ranges from one bud and one initial leaf to one bud and two initial leaves, while flat bud-shaped teas are picked from single buds to one bud and one initial leaf. Tea Picking Period In spring, when picking fresh leaves for high-quality green tea, harvesting should commence when 5% to 10% of the buds and leaves on the tea plant canopy reach the picking standard. Based on the sprouting of buds and leaves, picking should be organized every 1…

01. Tea Cake The tea cake is a common form of Pu'er tea, usually weighing 357 grams, commonly known as the Seven Sons Cake. 02. Tuo Tea It looks like a round bread from above and a thick-walled bowl from below, with a concave center, which is quite distinctive. Each weighs about 100 grams to 250 grams, varying in size. This shape was also made for ease of long-distance transportation and long-term storage in ancient times. 03. Brick Tea Brick tea, also known as steam-pressed tea, is one of the more representative types of compressed teas. Pu'er brick tea was once offered as tribute during the Qing Dynasty and remains a popular category of Pu'er tea. 04. Square Tea Pu'er square tea is produced by Kunming Tea Factory, using Yunnan large-leaf sun-dried green tea of grades one and two as raw materials. The selection process is strict, ensuring a high degree of tenderness. It is finely screened, then steamed and pressed into a square block, measuring 10.1 cm on each side. Each piece weighs 250 grams and is considered a premium product among compressed teas. 05. Mini Tuo Tea Mini tuo is a type of tuo tea shaped like a…

Basic Introduction to Taihu Emerald Bamboo TeaTaihu Emerald Bamboo Tea is mainly produced in the mountainous areas of Bashi Town, Xuelang Town's Xiaoyang Forest Farm, Outang Town's July First Forest Farm, Zhangjing Tea and Forest Farm, Chajiao Dongjiao Forest Farm, and Hu Dai Liu Tang Tea Farm in Wuxi City. This region is located in the famous Dou Mountain area, which is said to be the birthplace of Emperor Shun’s advocacy for "harmony between heaven and earth, co-prosperity of all things." It was also an ancient ecological protection area during the Qing Dynasty in the 18th century when "fishing and hunting were banned, and mountain development prohibited." Here, Mount Dou stands majestically, extending for several miles, with a humid climate and a tranquil environment far from towns and cities. It is a natural ecological reserve in Jiangsu Province, an excellent place for tea production, and the birthplace of the famous "Taihu Emerald Bamboo" tea, possessing ecological advantages. Product CharacteristicsThe unique style of this tea has a flat shape resembling bamboo leaves, with a lustrous emerald green color. Its inner quality features a fresh and mellow taste, a clear and lasting fragrance, a clear and bright infusion, and evenly tender green…

The practice of treating new purple clay pots to resemble old ones, which are then sold as genuine antiques for huge profits, is known as "making new look old." Common methods include:1. Coating Method. A mixture made from strong tea juice, edible oil, vinegar, soy sauce, sugar, etc., is applied to the surface of a new pot.2. Boiling Method. New pots are boiled in concentrated tea broth, dried, and then boiled again repeatedly until they appear dull and aged.3. Oil Rubbing Method. Shoe polish of a similar color is rubbed onto the surface of a new pot.4. Earth Burial Method. New pots are buried in soil to fade their fresh appearance.How, then, can one distinguish so-called "old pots" or "antique pots"? Look at the clay color:Clay used before the mid-Qing Dynasty mostly shows a muddy yellow hue, as people did not yet know how to add iron oxide powder to adjust the color. Chen Mingyuan's Flat-Footed Square PotLook at the shape:During Shi Dabin's era, pots with ribbed patterns dominated. During the "Man Sheng Pots" craze, geometric shapes were prevalent. For example, Cheng Shouzhen only made three styles – "Duiqiu," "Fanggu," and "Hanbian" – in his later years. Cheng Shouzhen's Duiqiu…

Kneading is a process in the production of Pu'er tea after the fresh leaves have been subjected to initial fixation. It involves using external force to shape the tea leaves into strips and breaking down the cellular structure of the fresh leaves, allowing the internal substances of the tea to adhere to the surface of the leaves. The significance of this process lies in rupturing cell walls to release tea juice, facilitating the polymerization of components such as polyphenols and catechins, preparing the tea for later fermentation, and curling loose tea leaves into strips, which helps with the even release of internal substances during brewing. The strength of kneading, duration, and cell breakage rate are closely related to the taste, aroma, and subsequent transformation of Pu'er tea. Cold Kneading vs. Hot Kneading The principle of kneading is to use hot kneading for older leaves and cold kneading for younger leaves, as well as heavy kneading for older leaves and gentle kneading for younger ones. Based on personal experience in tea production, Pu'er tea requires heavy kneading, which is not done in one go but rather through repeated kneading. The purpose of "repeated kneading" is essentially to supplement the first "natural…

Living in the moment with ease, life has tea. The material life is developing rapidly, and we are getting more affluent. However, when we specifically arrange to meet up for tea, it feels much more significant; those who join you for tea care more and cherish the moment. Being able to find someone to share a cup of tea with is itself a form of happiness. Drinking tea is one of life’s pleasures. Even if the tea is simple and the meal plain, the warmth brought by the people sitting around you will make that cup of tea warm, sweet, fragrant, and long-lasting. A person who can join you for tea is one who brings calmness to your heart. Only with inner peace and composure can one face the various challenges of life calmly. Finding comfort in despair, regaining confidence in hopelessness, rediscovering oneself in confusion, and seeing light in the cold—all these stem from the inner strength cultivated over cups of shared tea. The more tea you drink, the simpler the life you aspire to becomes. There is nothing more delightful than drinking tea. Brew a pot of fragrant tea, and the distance between people disappears immediately. How many…

We have learned a lot about how to store Pu'er tea, mostly focusing on the storage methods for whole cakes. But how should we store opened Pu'er tea? How to Store an Opened Pu'er Tea Cake 1. If you only pry off a small portion to drink and haven’t fully opened the cake, you can use the original cotton paper to wrap up the remaining tea cake and store it in a dry place away from light, keeping an eye on any changes in the environment. Once opened, the tea cake cannot be stored for a long time and should be consumed gradually afterwards. 2. If the Pu'er tea cake has been completely opened, you can store it in a clean purple clay jar or ceramic jar, taking care to prevent dampness and sunlight. Do not seal the lid tightly; instead, place a bamboo charcoal bag at the opening, which can absorb moisture and is very beneficial for preventing dampness. 3. When storing Pu'er tea cakes, it’s essential to keep them away from dampness, light, and strong odors. However, don’t completely seal the container to avoid light; ensure there is some ventilation, as this is conducive to the aging of…

Veteran pot enthusiasts, when examining a pot,always pay particular attention to the bottom of the purple clay pot.What is so important about the pot bottom?Why can experts determine the quality of the pot just by looking at its bottom? The pot bottom hides a lot of unknown information.Hence, when examining a pot, one must look at its bottom!Dabin's pots feature bamboo knife wet engravings and seals; in the era of Man Sheng's pots, seals were abandoned, and now, in addition to seals on the pot bottoms, inscriptions are also added, sometimes even poems that harmonize with the pot's theme. The importance of the pot bottom has become increasingly prominent. Today, we will reveal the secrets of the pot bottom! Types of Pot BottomsPot bottoms come in square and round shapes, concave and convex, flat, ring feet, and raised feet, as well as ribbed patterns and tree stump forms. They can be roughly divided into plain bottoms, pressed bottoms, added bottoms (ring feet), and nail feet. There are two methods of joining: visible join and hidden join. Pots with straight and angular shapes are suitable for visible joins, while those with rounded and simple shapes are better suited for hidden joins.…

   Tea basket is a type of container. Lu Guimeng of the Tang Dynasty wrote a poem titled “Tea Basket,” which includes the lines, “The golden knife splits the emerald bamboo, woven like slanted waves.” From this, we can infer that a tea basket was a bamboo-made tea utensil with a slanted weave pattern. The term “tea cottage” mostly refers to the small thatched hut where tea people lived. In his poem “Tea Cottage,” Pi Rixiu of the Tang Dynasty wrote, "Perched on the sunny cliffs, this humble abode is alive and vibrant for days. Red water is drawn from the shed, and firewood and bracken are roasted before the hearth. After the old man grinds the tea, the middle-aged woman takes a break from pounding tea. Facing each other as they close the wooden gate, the fragrance fills the mountains under the moon." The poem depicts the arduous process of tea-making by the dwellers of the tea cottage, including roasting, grinding (crushing), boiling, and pounding tea. In ancient times, people used a charcoal stove to boil tea. Since the Tang Dynasty, the stove used for boiling tea was commonly referred to as a “tea stove.” According to the biography…

Abstract: The historical origins and legends of white tea not only reflect its rich cultural heritage but also the aspirations for a better life. In modern society, white tea continues to be favored by consumers for its unique taste and health benefits. As public interest in healthy living increases, the market prospects for white tea will become even more promising. At the same time, we should delve deeper into the cultural essence of white tea and preserve and promote the charm of this traditional tea. This article discusses the history, techniques, market, and future outlook of Chinese white tea through an analysis of its origin and history, production techniques and characteristics, distribution, benefits and health effects, brands and market, issues, and prospects. (Level of expertise is limited, errors are inevitable; personal opinion; April 2024). I. Origin and Historical Culture of White Tea 1.1 Historical Origins and Legends of White Tea As one of China's traditional teas, the historical origins of white tea can be traced back to ancient times. According to historical records, white tea had already gained prominence during the Tang Dynasty, becoming a tribute to the imperial court. Numerous legends about the origin of white tea have been…