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In recent years, the area of tea gardens has grown annually in response to the increasing demand in the tea market. However, the expansion of tea garden areas has brought about a series of issues including soil erosion, acidification, and reduced fertility, which are detrimental to tea yield and quality. This article, based on the current distribution of tea gardens in our country, summarizes the more common problems in the tea garden soil environment. It also analyzes the remediation effects and mechanisms of applying biochar, microbial fertilizers, and compound conditioners, aiming to provide a theoretical foundation for future soil improvement work in tea gardens and the promotion of soil conditioners. This article, based on the current distribution of tea gardens in our country, summarizes the more common problems in the tea garden soil environment. It also analyzes the remediation effects and mechanisms of applying biochar, microbial fertilizers, and compound conditioners, aiming to provide a theoretical foundation for future soil improvement work in tea gardens and the promotion of soil conditioners. I. The Area and Distribution Characteristics of Tea Gardens in Our Country As of 2022, the total area of tea gardens in our country has reached 3.3303 million hectares, ranking…

In the world of tea, tea stems, often overlooked as the “green leaf,” actually play an indispensable role, particularly in dark tea. They are not only a source of aroma but also a flavor harmonizer. This article delves into the unique value of tea stems in dark tea and how they influence its aroma and taste, inviting you to appreciate the charm of tea stems.   Tea Stems: The Source of Dark Tea’s “Perfume” Tea stems contain rich aromatic substances. During the production of dark tea, these aromatics release from the stems, blending with the buds and leaves, combining with the active components of the tea to transform into higher-quality fragrances. An appropriate amount of tea stems, like the base notes in perfume, adds depth and layers to the dark tea, making its aroma richer and more lasting. Tea Stems: The Choice “Flavor Enhancer” for Dark Tea Mature tea stems contain more tea polysaccharides, proteins, minerals, and other components than tender leaves. These water-soluble substances dissolve quickly in the tea infusion during brewing, enriching the mouthfeel and making it fuller and smoother. The theanine in tea stems gives dark tea a distinctive freshness, enhancing its overall flavor and turning it…

This article constructs a flavor wheel for Pu'er tea and Fu brick tea from the dimensions of aroma and taste, establishing a sensory quantitative descriptive vocabulary list for both teas. The aim is to determine sensory descriptive terms that can be used to describe Pu'er tea and Fu brick tea, providing application value for distinguishing, evaluating their sensory characteristics, and developing products related to these teas. In this study, 35 representative samples of Pu'er tea and 35 of Fu brick tea from different years and origins were selected (Table 1). Referring to the black tea sensory evaluation method in GB/T 23776—2018 "Sensory Evaluation Method for Tea," the aroma and taste of the teas were evaluated. This led to a comprehensive understanding of the sensory flavor characteristics of both types of black tea and the further construction of a flavor wheel. The Pu'er tea flavor wheel, as shown in Figure 1, includes two categories: aroma and taste. The outermost layer contains specific descriptors, totaling 40. Aroma descriptors include aged fragrance, camphor aroma, ginseng-like aroma, herbal medicine aroma, soybean aroma, hay aroma, jujube aroma, lactic acid scent, fresh aroma, floral honey aroma, mushroom aroma, smoky charred scent, and 31 others. Taste descriptors…

Ripe tea, due to its artificial heap fermentation process, has its regional characteristics of the raw sun-dried Mao Cha raw materials weakened. Its quality features are not as pronounced as raw tea, which makes it difficult for many people to know how to select ripe tea. However, if you remember the following three points, selecting good ripe tea can be quite traceable. ① Do Not Buy Excessive Loose Leaf Ripe Tea Although loose leaf tea is convenient to drink, it has a significant flaw: no matter how you store it, the tea will lose its flavor very quickly and gradually lose its ability to transform, becoming increasingly bland. This applies equally to both ripe and raw teas. If you only plan to consume it in the short term, it is recommended to purchase loose leaf tea in moderation, buying it as you need it to ensure the best tasting experience. For storage purposes, compressed cakes, bricks, and tuos are the optimal choices. ② Choose Tea Based on Appearance Raw tea is judged by its twisted leaves, while ripe tea is evaluated by its appearance. When opening ripe tea, whether in brick or cake form, pay attention to the ratio of…

Pu'er ripened tea has no expiration date and can be stored long-term. However, this does not mean that ripened Pu'er can be stored indefinitely; it is generally suitable for drinking after being stored for three to five years. In comparison, raw Pu'er tea requires around ten years of storage to reach its optimal drinking period. Ripened Pu'er has no expiration date—Pu'er ripened tea can be stored long-term without an expiration date, as long as it is kept under standard storage conditions, Pu'er tea can continue to be stored. How Long is the Expiration Date for Pu'er Ripened Tea? Yunnan Pu'er tea tends to improve with age, and its shelf life can extend from 10 to 20 years. Similarly, aged Wuyi rock tea often has a richer aroma and more robust flavor. Hunan's dark tea, Hubei's Fu brick tea, Guangxi's Liubao tea, and others will not spoil but rather improve in quality if stored properly. Generally, however, most teas are best when fresh. For example, green tea typically has a shelf life of about one year at room temperature. However, factors such as temperature, light, and humidity significantly impact the quality of tea. If stored correctly by mitigating or eliminating these…

Puerh tea is divided into raw and ripe varieties, often referred to as the "dynamic duo" of the Puerh world. Throughout Puerh history, raw Puerh has been a constant presence, while ripe Puerh is a more recent development. Despite its relative newness, ripe Puerh has quickly gained popularity due to its unique health benefits and distinct flavor profile. Both raw and ripe Puerh have their merits, so today we'll discuss how to choose a good ripe Puerh tea. How to Choose Ripe Puerh ① Avoid Buying Large Quantities of Loose Leaf Ripe Puerh While loose leaf tea is convenient to drink, it has a significant drawback: regardless of storage conditions, the tea loses its flavor quickly and gradually loses its ability to transform, becoming increasingly bland. This applies equally to both raw and ripe Puerh. If you only plan to consume the tea in the short term, it's recommended to buy loose leaf tea in moderate quantities, purchasing as much as you need when you need it to ensure the best tasting experience. For long-term storage, compressed forms such as cakes, bricks, and tuos are the better choice. ② Look at the Appearance When Choosing Tea For raw Puerh, look…

Raw Pu'er tea is characterized by its sweetness, softness, thickness, aroma, and mellow taste. Its aftertaste is strong and long-lasting, and the tea soup is smooth and delicate with a high viscosity. The flavor is harmonious, full-bodied, and rich. The tea has ample energy and vitality. Raw Pu'er is a type of Pu'er tea that comes in compressed and loose forms. To brew raw Pu'er tea, attention should be paid to the amount of tea used, brewing technique, and infusion time to avoid overly concentrated and heavy tea. The Correct Way to Drink Raw Pu'er Tea 1. Water for Brewing Pu'er Tea and Temperature: Use mineral water or purified water, with a temperature between 90°C and 100°C (boiling water). 2. Amount of Tea Used: Gently pry off layers of the compressed tea cake (tuocha, brick) using a tea knife. Adjust the quantity according to the number of people drinking. For a small group, use 8-10 grams of Pu'er tea; for a larger group, use 15-20 grams. 3. Awakening the Tea: Place the tea leaves into the teapot and pour in hot water (this not only awakens the tea but also helps clean it). Then discard the water. 4. Control the…

Green tea can be brewed both cold and hot. Cold brewing is more suitable for hot weather, offering a refreshing taste that cools and quenches thirst. Hot brewing is part of many people's daily routine. Whether to choose hot or cold brewing ultimately depends on personal preference. Cold Brew or Hot Brew for Green Tea? While boiling water can quickly extract many nutrients from the tea leaves, the temperature of the hot water and the duration of boiling can affect the taste and color of the tea, which is why some people find their tea bitter. Cold brewing solves this issue by not only preserving the vitamins in the tea but also ensuring that other nutrients such as polyphenols and catechins maintain their antioxidant activity, similar to that achieved through boiling water. Overall, in certain aspects, cold-brewed tea is more convenient, releases less caffeine, and can help lower blood sugar levels. Convenient and Quick: You can use purified water, mineral water, or cold boiled water. The brewing time can range from half an hour to six hours. Reduce "Tea Drunkenness": Tea contains caffeine, which has stimulating effects. Some people may experience insomnia after drinking tea. Cold brewing reduces the release…

The principle of genuine dry storage has always been the cornerstone for those dealing in mid-aged and older Pu'er teas. Many new tea enthusiasts often ask: Is this tea genuine, and how do you authenticate it? Is this tea stored dry, and what is the overall storage condition like? How well has this tea aged, and does it have a good drinking value? Facts speak louder than words, and today we will take our fellow tea lovers through the entire process of collecting and inspecting tea storage from a first-person perspective. The weather was nice today, so I drove to the tea warehouse. Preparations before collecting tea. Today's collection site is located in a small town on the outskirts of Dongguan, one of my friend's family warehouses, storing around 500 tons of tea, valued conservatively at over 100 million RMB. Upon arrival at the warehouse, I didn't rush to notify my friend to enter and inspect the goods; instead, I walked around the entire warehouse to observe its overall environment. There are many points of observation, which I will detail now. Firstly, we need to know which floor of the building the tea warehouse is located. This consideration stems from…

Aged tea refers to tea that has been processed from leaves harvested in the previous year or even earlier. Even if stored properly and well-preserved, it is collectively known as aged tea. New tea, by convention, refers to tea made from fresh leaves picked around the Qingming Festival in the same year. What is the difference between new tea and aged tea? 1. Different moisture content New tea generally has a lower moisture content, so the tea leaves are tightly rolled, feel dry to the touch, hard and brittle, and can be easily ground into powder with your fingers. Aged tea, due to long-term storage, has higher moisture content, making the tea wet and heavy. It cannot be crushed into powder with your fingers, and the tea stems are not easy to break. 2. Different colors New tea has a lustrous and vibrant color, clearly green, appearing in shades of light green or dark green. When brewed, the tea has a bright green color that gradually turns slightly yellow, with clear broth and glossy leaves. Aged tea loses its freshness in color and appears dull and less lustrous due to the oxidation of unsaturated components and the slow automatic decomposition…

Everyone should be aware that there are two different forms of tea circulating in the Pu'er market. One is loose tea, which we also call loose leaf tea; the other is finished tea products produced by tea factories, which are compressed into three main shapes: tuocha, cake (beeng), and brick. Why do we compress loose leaf tea into these shapes? What advantages does this compression offer? Today, let's discuss this topic. The vast majority of teas circulating in the entire Pu'er market are in the form of cakes, bricks, or tuo. This applies to both raw and ripe teas. To understand their advantages, we need to first get a general idea of their compression process. First, the loose leaf tea purchased from farmers undergoes a process to remove impurities. It goes through a color sorter to pick out yellow leaves, stems, and larger impurities. The wind selection process is now rarely used as it results in significant loss and mediocre results. Then, an electrostatic machine removes hair-like matter and ash from the tea, ensuring it meets national standards for purity. Some manufacturers also perform grading, sorting the tea into several grades and blending them according to specific ratios. This step…

As we all know, tea is a kind of food and therefore has a certain shelf life. However, the length of the shelf life is related to its manufacturing process. There are different types of tea: black tea, green tea, red tea, white tea, yellow tea, and oolong tea. Below is an introduction to the shelf life of tea. What is the shelf life of tea? Generally, fresh tea is better. For example, the shelf life of green tea is usually around one year when stored at room temperature. Of course, it mainly depends on how well you store it. If stored properly, the shelf life can be quite long. 1. Black Tea Black tea is known for getting better with age. The longest shelf life among teas is typically for black tea. Brick tea is best stored for 10 to 15 years, qianliang tea for 10 to 15 years, and loose leaf tea for 5 to 10 years, as these periods offer the highest economic and drinking value. High-quality teas made from premium ingredients are enjoyable after being stored for 1 to 2 years. Puer tea is divided into raw and ripe varieties. Generally, the shelf life of raw…

It's that time of the year again when spring warms the earth and flowers bloom. Below are some basics about growing and processing Anxi Tieguanyin, which I've compiled to share with everyone... What are the main factors contributing to the superior quality of Anxi Tieguanyin? The main factors are the integrated "Heaven, Earth, People, and Variety." "Heaven" refers to the unique natural climate conditions in Anxi that are ideal for the growth and initial processing of Tieguanyin, including temperature, sunlight, precipitation, and relative humidity. "Earth" refers to the unique geographical conditions in Anxi, such as its latitude and longitude, soil conditions, and vegetation. "People" refers to the exquisite and unique traditional tea-making skills of Anxi tea farmers. "Variety" refers to the pure Tieguanyin tea variety propagated through cuttings. What altitude is most suitable for growing Tieguanyin in Anxi? An altitude of 300-1000 meters is most suitable for growing Tieguanyin in Anxi. What type of soil is suitable for the growth of Tieguanyin tea plants? Soils with a pH value between 4.5-6.0, such as red soil, brick-red soil, yellow-red soil, and sandy loam. What is the appropriate row and plant spacing for planting Tieguanyin tea plants? 1. Single-row double-plant: The general…

Pu'er tea, in terms of its appearance when made into tea, comes in different forms such as tea cakes, tuocha, brick tea, and loose tea. Among these, tea cakes are the most common. Pu'er tea is favored by tea enthusiasts for its unique taste and health benefits. So, how should Pu'er tea cakes be stored for the long term? How to Store Pu'er Tea Cakes for the Long Term To store Pu'er tea for the long term: 1. A professional warehouse must be established. When Pu'er tea is placed in a professional warehouse, it will not mold but will slowly age. This ensures that the tea does not spoil and maintains its authenticity. If stored properly, it can last for a very long time. 2. It's best to wrap the Pu'er tea in bamboo leaves before storing it in the warehouse. This promotes fermentation without absorbing too much odor. When storing Pu'er tea for the long term, it's important to provide a relatively clean environment since the tea has strong adsorption properties. Do not store items with strong or pungent odors near the tea, as this can cause the tea to absorb unwanted flavors during storage. 3. Storing Pu'er tea…

For the average consumer, few have a comprehensive understanding of the entire pile fermentation process for ripe tea, mainly because the stability of the microbial community in the fermentation workshop is so valuable that it is often treated as confidential by tea factories and strictly off-limits to visitors. Secondly, even if one could enter for a tour, it would be difficult to conduct a follow-up study of each step, as the entire pile fermentation cycle lasts several days and includes different stages such as watering, turning piles, and ditching, making it a complex system. Moreover, since the decisive role in pile fermentation is played by invisible microorganisms, it does not resemble modern manufacturing with standardized procedures and quantifiable metrics but is more like a technology guided by empiricism. From controlling the temperature in the workshop to timing the turning of the piles, many steps in pile fermentation lack quantifiable standards, and the success or failure of each fermentation relies heavily on the experience and adaptability of the fermentation master. Today, Lu Li will take fellow tea enthusiasts through the general process of pile fermentation. Selecting the Fermentation Site The site is crucial for pile fermentation. As water is applied during…

Time, years pass by, becoming the sediment of your dreams, or the burial of them. All loneliness and deep affection, countless expectations and waits, become the rich sediment that fulfills your life. The world is rich, life is pure. This week, in cup after cup of tea, savor Liubao tea, savor yourself. Today, I'll share some storage insights on Liubao tea. In storing Liubao tea, I've paid a lot of tuition fees, taken many detours, and am constantly summarizing and improving. Currently, I prefer the following methods: 1. Liubao tea does not suit being too dry or too moist. Personally, I pursue natural storage, with humidity between 60 to 75 degrees. When it exceeds 75 degrees, I control the humidity appropriately. If stored in a highly sealed environment, open windows regularly for ventilation. Some dryness may be due to the need for periodic turnover; I suggest turning over once a year. 2. The warehouse should be cool, quiet, and not transparent. It's recommended to use blackout cloth to cover glass windows to prevent direct sunlight. Since tea prefers to sleep and remain quiet, some warehouses even suggest not allowing outsiders to visit. During regular tea retrieval and warehouse inspection, only…