Cake

The price of a ten-year-old Pu'er tea cake generally ranges from several thousand to tens of thousands of yuan. Among them, the more affordable Pu'er tea cakes are usually those that are over ten years old, made from old tea trees, and priced in the range of several thousand yuan. A Ten-Year-Old Tea Cake Is Valuable A ten-year-old tea cake is valuable. Long-term aging gives the tea a more unique flavor, making it more valuable for both collection and investment. Especially with a tea cake aged for over ten years, which has undergone longer maturation, its quality improves, and prices typically range between 1,000 and 2,000 yuan. Of course, the price may fluctuate depending on the scarcity of the tea and other factors. In Hong Kong and Taiwan, the price of Pu'er tea cakes is relatively higher, around 2,000 to 3,000 yuan, while in mainland China, ten-year-old Pu'er tea cakes are priced between 1,000 and 2,000 yuan. A Ten-Year-Old Tea Cake Is Not Valuable It's not valuable. If Pu'er tea is not sold as a complete set, its price isn't high, and a conclusion can only be reached after tasting. With an increase in brand recognition, the value of tea…

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…

Minty is located in the Manza tea area of Yiwu, hidden deep in the mountains at an altitude of around 1800 meters. It is a small village in the primeval forest, and the area of the Minty tea garden is not large. The trees are very old, scattered here and there, with extremely low yields. The finished tea has dark green long stalks, thick and sturdy strips, a refreshing taste, sweet and smooth, with little bitterness or astringency. Its aroma is high and its water quality is soft yet firm, with a fine texture. Minty Pu'er Tea: Which Village is it From? 1. The Pa Zha He Yao Village under the Manla Village Committee in Mengla County, Xishuangbanna. 2. Yes. The Minty Pu'er tea village is located deep in the mountains of the Manza tea area in Yiwu. It is an important production base for Pu'er tea and has always been open to the public. According to Baidu Maps, the road to Minty is difficult to navigate, and the climb up the mountain is steep and perilous. 3. Minty is located deep in the mountains of the Manza tea area in Yiwu, at an altitude of about 1800 meters. It…

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…

Pu'er tea is a common variety we encounter, known for its unique quality of improving with age. However, Pu'er tea cakes, once pressed, tend to be quite compact, making it difficult to retrieve the tea. Many people end up breaking the tea into small pieces when trying to remove some. Today, we'll introduce a few tips that will help you smartly retrieve your Pu'er tea. How to Properly Pry Open a Pu'er Tea Cake? We notice that most Pu'er teas are pressed into cake shapes, commonly in the form of seven-cake rounds weighing 357 grams each. Nowadays, there are also cakes available in 200 grams and 100 grams. When you purchase a tea cake, do you know how to pry it open? This has led to various unconventional methods of retrieving tea, such as some enthusiasts using brute force with their hands or even kitchen knives. Are these among the methods you typically use? How to Retrieve Tea from a Pu'er Tea Cake Some less tightly compressed tea cakes can be opened by hand. Gently rub the edge of the cake, and the scattered leaves will be enough for one serving while maintaining the shape of the cake; for cakes…

Both young and middle-aged people gradually develop the habit of drinking tea, so everyone is familiar with it. Tea, rice, oil, salt, soy sauce, vinegar, and tea itself are essential, highlighting its importance. Among the six major types of tea, Pu'er tea is very popular, with many enthusiasts collecting it in large quantities. How Should Pu'er Tea Be Stored? Pu'er tea is very popular among both new and seasoned tea drinkers. How to store Pu'er tea properly is a common concern. If stored incorrectly, the tea can become moldy and essentially useless. Tea has a spirit, and storage is the second life of Pu'er tea. The same cake of tea stored in different places or by different people will have varying flavors after some time. In this sense, each collector of Pu'er tea becomes a creator of its production and quality. With proper care and nurturing, it will reward you with its vitality and alluring fragrance. First, store it in a sealed container in a clean, dark, and humidity-controlled environment. Second, compressed teas are preferred, the tighter the better. Loose tea has a larger surface area exposed to air, making it prone to oxidation and unsuitable for long-term storage. Tighter…

Pu'er tea is an agricultural product, and theoretically, all agricultural products have an expiration date. After the expiration date, the internal components of the tea are oxidized, losing their taste and aroma. There isn't a definitive time limit for the specific expiration date of Pu'er tea. Does Pu'er Raw Tea Have an Expiration Date? Pu'er raw tea: The expiration date and optimal tasting period are generally 10 to 20 years. Pu'er raw tea has rich internal qualities, so it transforms during storage and can be preserved for a long time. Pu'er ripe tea: The expiration date is typically 8 to 15 years. Ripe tea has more stable properties compared to raw tea and can still be stored for a long time, albeit for a shorter duration. For personal or household storage of Pu'er tea, basic requirements include "avoiding light," keeping in a cool place, ensuring there is no odor or pollution, proper ventilation, and avoiding excessive humidity. If possible, individuals or households should have a dedicated "tea storage room" or "tea cabinet." Avoiding light includes not only direct sunlight but also artificial lighting. Pu'er tea should be stored under "natural light." The tea should not be directly exposed to sunlight…

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…

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…

In the "world" of Pu'er tea, 8582 is like a reclusive master with unparalleled skills—his name is well-known, yet few have seen his true form. But whenever he appears, he commands attention, and those in the know can recognize him at first glance, thanks to his unique mark—the "Purple Heaven." Both 8582 and its sibling 8592 were born in 1985. Among Yunnan Seven Sons cakes, they stand out. While both hail from Menghai Tea Factory, they are exclusively custom-made for a Hong Kong-based trader—Nantian Trading Company. Because the purple "Heaven" character was stamped on their wrapping paper, a practice unprecedented at the time, these teas are commonly known as "Purple Heaven Cakes." The Purple Heaven Cakes now sell for over 100,000 RMB per cake, and various accounts related to them abound, often leaving people unsure of what to believe. Recently, our editorial team interviewed Chang Jinqiang, the former manager of the Specialized Tea Department at Yunnan Provincial Tea Import and Export Corporation, who witnessed the birth and export of 8582 and 8592 to Hong Kong. He shared stories about the legendary history of these Purple Heaven Cakes. The Beginnings and Endings of 8582/8592 Image The birth of the Purple Heaven…

"Heroic Mountain Tongbai, Ecological Huaiyuan Tea." Located at the source of the thousand-mile-long Huai River, Tongbai County boasts beautiful mountains and clear waters, providing an excellent ecological environment for the tea industry. In recent years, Tongbai County has leveraged its local advantages and embraced technological advancements to transform the entire tea industry chain, from tea garden management to tea picking and processing, accelerating the development of the tea industry. Tri-Level Coordination Transforms Tea Leaves into "Golden Leaves" "Every year, provincial, municipal, and county-level technology extension workers bring their expertise to rural areas, establishing partnerships with companies and offering valuable advice on tea garden management and tea processing techniques. In 2019, some of our tea plants were not growing well, and when we were at a loss, provincial technology extension workers came to our rescue like a 'timely rain.' They conducted soil tests and guided us in improving the soil using rape seed cake, among other methods. As a result, the yield of these tea plants increased by about 30%, and the quality of the tea leaves significantly improved," said Wang Yeqing, manager of Tonghuai Tea Industry Co., Ltd. After years of development, Tongbai County now boasts 167,000 mu (approximately 11,133…

Pu'er spring tea is favored by many tea enthusiasts and is priced higher compared to summer tea. As a result, some may attempt to pass off tea from other seasons as spring tea to fetch a better price. What should tea lovers do when faced with such situations to distinguish between them? 1. Picking Time: Ancient tree teas tend to sprout later, with the main harvest in the Yiwu region usually starting around early March. Moving northward to the Lincang tea area, the typical picking time is generally from early April to around April 10th. Teas that are available or picked too early are unlikely to be genuine ancient tree first flushes. 2. The Fresh Leaves of Ancient Tree Teas: are typically tender yellow or yellow-green. Cultivated tea buds have abundant downy hairs on their backs, with prominent veins, similar to the veins on an elderly person's hand. Depending on the specific tree species, the leaves can vary in thickness. The serrated edges are clearly visible, and the leaf shapes differ across various mountain regions. 3. First Flush Teas Often Contain Small Yellow Leaves: Typically, the picking standard ranges from one bud and two leaves to one bud and four…

Many people have the habit of drinking tea, and there are various types of tea, with Pu'er tea being one of them. Brewing Pu'er tea can be quite enjoyable and help you relax both mentally and physically. Drinking it in moderation can also have beneficial effects on your health. Below is a guide on how to brew Pu'er tea. The Brewing Method for Pu'er Tea Cake: 1. Breaking the Tea Cake Prepare a tea needle or a tea knife and insert it along the side edge of the tea cake, then apply upward force to break off pieces. To avoid damaging the integrity of the tea leaves and prevent the tea cake from becoming too fragmented, try to push the tool further into the cake. Typically, you should break off as much as you need for brewing; a general guideline is 5 grams for aged tea and 8 grams for raw tea. 2. Waking the Tea Use a 110 ml white porcelain gaiwan for brewing. Discard the first infusion, which serves as a rinse and helps to wake up the tea. For older aged teas, use water at boiling point (100°C) for direct brewing, while for newer raw teas, you…

I. Poor Quality Manifestations The main manifestations of poor quality in albino tea include overgrowth of new shoots, distortion of buds and leaves, hindered recovery to green, and physiological disorders. 1. Overgrowth of New Shoots Overgrowth is the mildest manifestation of poor quality. When new shoots develop to have two or three leaves, they no longer produce new leaves but instead show a significant increase in stem length. The length of a one-bud-two-or-three-leaves shoot can reach over 10 cm, sometimes even exceeding 15 cm. These buds and leaves are well-albino, but due to their excessive length, they are unsuitable for flat or strip-shaped tea processing. However, there is still room for processing into coiled or curled teas. This phenomenon is more likely to occur in leaf-white type albino teas. Morphology of Overgrown Albino Shoots 2. Distortion of Buds and Leaves Distortion primarily occurs in tea buds that sprout later during lower temperatures. It is characterized by hooked bud shapes, hardened green stems, long and slender leaves resembling willow leaves, twisted leaf surfaces with asymmetric veins, irregular leaf margins, and snow-white coloration that is hard and thin. These buds and leaves cannot be processed into normal fresh leaf shapes, and the…

With the drop in temperature, the growth of the above-ground parts of tea trees slows down gradually while that of the underground parts remains relatively active. Applying base fertilizer in autumn can improve the efficiency of fertilizer use by the tea trees and contribute to enhancing the quality and yield of spring tea the following year. Therefore, it is essential to apply base fertilizers scientifically to tea trees in autumn. I. Principles of Fertilization 1. Organic and chemical fertilizers should be used in combination, with organic fertilizers replacing part of the chemical fertilizers, and base fertilizers should be applied deeply; 2. Maintain a suitable nutrient ratio. Based on soil fertility conditions and tea yield, determine the nitrogen fertilizer amount and enhance the combined application of phosphorus, potassium, and magnesium fertilizers, paying attention to the supplementation of sulfur, boron, and other nutrients; 3. For tea gardens with severely acidified soils (soil pH < 4), measures such as applying lime, soil conditioners, or increasing the application of mature livestock manure can be taken to gradually improve the soil; 4. Combine scientific fertilization with green cultivation techniques that increase yield and efficiency. II. Methods of Fertilization 1. Timing of base fertilizer application: It…

Many new tea enthusiasts face a dilemma when choosing among numerous brands. I’d like to offer some advice based on my personal experience for your reference. I am purely a tea enthusiast who only drinks tea and does not sell it, so this advice may not be useful for those in the business of selling tea. General rule: you get what you pay for, the seller is always more knowledgeable than the buyer, don’t seek small bargains, and remember that the most profitable goods are often fakes or low-quality products. Establish an initial impression and understanding of raw and ripe teas. Established brands like Dayi and Xiaguan serve as benchmarks without question. The benchmarks are meant to be surpassed; to improve, combine your taste preferences with a systematic approach by selecting one or a few brands that suit your palate and drinking their teas from lower to higher grades to determine which level suits you best (buying comfortably and enjoying the tea). There is no perfect tea in the world; if you like its strengths and can overlook its weaknesses, that’s enough. For example, my focus is on mouthfeel saturation and throat resonance (everyone has different preferences, feel free to…

Good Pu'er ripened tea has a brownish-red color, resembling the color of pig liver, with robust and tightly bound leaves. When smelling it, there are subtle scents of longan, rose, camphor, jujube, and a unique aged aroma. Let's use Pu'er loose tea as an example for introduction. How to Distinguish the Quality of Pu'er Ripened Tea Look at the appearance: High-quality Pu'er tea has robust and tightly bound leaves with a lustrous color; otherwise, it is inferior. Look at the liquor color: High-quality Pu'er tea has a bright red-brown liquor (commonly known as "pig liver color"); if the liquor is dark and murky, it is inferior. Smell the aroma: High-quality Pu'er tea, after brewing, not only has a unique aged aroma but also subtle scents of longan, rose, camphor, and jujube; if there is a musty smell, sourness, or other unpleasant odors, it is inferior. Taste the flavor: High-quality Pu'er tea has a rich and fresh taste with a returning sweetness; if it has a strong musty taste upon entry, it is inferior. Examine the infused leaves: High-quality Pu'er tea has even and clean infused leaves without impurities. If the infused leaves are broken and mixed with other impurities, it…

Aged white tea was not well known to many in the past, but now it has become a highly sought-after tea among connoisseurs. White tea, without rolling or stir-frying, transforms from new to aged over time, with time serving as the best witness. Often, guests ask how to distinguish an aged white tea. We generally describe a high-quality aged white tea using the terms “aromatic, sweet, rich, thick, and smooth,” which can be felt through its thickness, smoothness, moistness, sweetness, purity, and aroma. 1. Full Thickness The thickness of the tea soup is different from its concentration. The thickness of aged white tea is related to its texture, giving a very comfortable feeling – when the tea soup slides into your mouth, you feel a rich and viscous sensation, which is the thickness of aged white tea. When the tea soup has a certain strength, there are more substances dissolved in the water, which will manifest in this way in terms of taste. 2. Silky Smoothness Often, a very smooth aged white tea leaves a feeling as if "a layer of oil" has been left behind after drinking, similar to drinking soy milk or rice gruel. The more full-bodied the…

Countermeasures for Tea Gardens Affected by High Temperature and Heat StressDuring the height of summer, tea plants are susceptible to extreme weather conditions such as high temperatures and droughts, which can severely impact their normal growth, yield, and quality. Therefore, implementing measures to prevent and respond to droughts and heat stress in tea gardens is crucial to minimize economic losses. After tea plants suffer from drought, garden management should focus on the following: 1 Differentiate Levels of Drought Damage Caused by High Temperatures After a tea garden experiences high temperature and drought damage, it can generally be categorized into four levels: Light – some leaves gradually turn yellowish-green, develop brown spots, and slightly curl or deform; Moderate – most tender leaves (1-4 leaves) turn reddish-brown, curl, wilt, become scorched, and fall off, but the top buds (1 bud with 2 leaves) are not completely dead; Severe – old and young leaves scorch and fall off, resulting in bare branches, and many branches die, although the main trunk is not completely dead; Extreme – the root system dies, all leaves fall off, and the ground-level branches and main trunk wither, leading to the death of the entire plant. 2 Preventative Measures…

Pu'er, as a post-fermented tea, undergoes subtle changes in its aroma and flavor over time. The unique taste formed bit by bit, day after day, may be the most charming aspect of Pu'er. It is this transformation that endows Pu'er tea with collection value. So, what kind of Pu'er tea is worth collecting? Why hasn't my tea appreciated in value? What Kind of Pu'er Tea Is Suitable for Collection The infusion should be bright. For Pu'er tea, the infusion color of a new tea is golden yellow, and the older the tea cake, the more the infusion color will tend towards red. Pu'er tea stored in a dry warehouse generally has a clear and bright infusion. If the infusion is murky, it could indicate wet storage or that it has been stored in a damp environment. The aroma should be pure. Good Pu'er tea should have a pure aroma without any strange or pungent odors. Purity refers to an aroma that, when smelled with the nose or tasted with the mouth, produces only a pure tea scent. For example: camphor aroma, plum aroma, orchid aroma, jujube aroma, lotus aroma, etc. The storage should be proper. In general, the storage environment…

As defined by its name, "Pu'er tea is made from Yunnan large-leaf sun-dried green tea sourced within the geographical indication protection area. It is processed using specific methods within this protected area, resulting in a tea with unique quality characteristics." Based on its processing method and quality features, Pu'er tea is divided into two types: Pu'er (raw tea) and Pu'er (ripe tea). Teas produced outside of the geographical indication cannot be called Pu'er tea. How to Identify the Quality of Pu'er Tea To identify the quality of Pu'er tea, it is mainly judged based on four points: tenderness, color, uniformity, and degree of expansion. If the leaves at the bottom of the Pu'er tea are soft and resilient when pinched between your fingers, they have good tenderness. If they are hard and do not spring back when released, it indicates that the leaf quality is old. High-quality Pu'er tea leaves will be very flat after being steeped in boiling water; low-quality Pu'er tea can only partially unfold and looks wrinkled and uneven. Good-quality Pu'er tea has lively leaves at the bottom and a thick, bright infusion. When opening a cake of Pu'er tea, the first thing we see is the…

To enable tea trees to better withstand low-temperature frost damage in winter, it is essential to strengthen their internal nutrition. With a certain level of resistance, they can adapt better to changes in external temperatures. During the growth and development period of tea trees, focus on enhancing nutrient content and soil fertility, allowing the tea trees to grow stronger and accumulate more nutrients. In autumn and winter, concentrate on applying base fertilizers. The application of base fertilizers should primarily consist of farmyard manure, supplemented with potassium and phosphorus fertilizers, as well as sheep and cow manure. These fertilizers generate some heat, which can increase surface soil temperature. Tea trees have sufficient nutrients during their brief dormancy in winter, enabling them to successfully survive the cold season. Applying excessive nitrogen fertilizer in autumn can stimulate vigorous growth in tea trees, delaying their entry into dormancy. This results in soft and tender branches and leaves that are less resistant to low-temperature frost damage. In winter, mound up the soil around the roots of tea trees to a height of seven to nine centimeters. This improves soil structure, with particularly noticeable effects on plots with shallow soil layers. I. Measures Against Frost Damage…

Tang Dynasty tea utensils During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, people across the country, regardless of their religious beliefs, made drinking tea a part of daily life. It was during this time that tea culture developed and the production of tea utensils entered an upward trajectory. This stimulated the production of Tang Dynasty ceramics, and places that produced tea also promoted the development of local kilns. Yuezhou, Shouzhou, Wuzhou, and Qiongzhou were all known for both abundant tea and ceramic production. Due to differences in social status, people's pursuit of the use value and cultural value of tea utensils varied. The imperial court favored luxurious utensils made of gold, silver, jade, and other precious materials. Commoners, on the other hand, preferred utensils that were economical, practical, and aesthetically pleasing, mainly using ceramic tea sets. Tea Bowls According to archaeological records, Tang Dynasty porcelain bowls have been unearthed in many regions across the country. Although these bowls from different kilns had distinct regional characteristics, they shared one common feature: they all produced wide-mouthed bowls with slim bases and a flat bottom resembling a jade disc. In "The Classic of Tea – Chapter Four: Utensils," Lu Yu…

Ripened tea is gentle on the stomach, helps reduce fat and cut through grease, has a stable flavor, and is loved by many tea enthusiasts. So let’s take a look at which aspects we should consider when identifying ripened tea. From its appearance, high-quality Pu'er tea typically displays prominent golden tips, tightly bound and heavy strands, with a brownish-red, lustrous color. If the color appears black or mixed with green leaves, or if the strands appear withered and dull, it indicates poor processing or improper storage, suggesting an inferior quality ripened tea. In compressed ripened teas, using cake tea as an example, the focus should be on whether the strands are clearly visible and uniformly arranged, without any missing edges or corners, consistently thick and thin, neither too loose nor too tight, and neatly tied. The normal colors include dark brown, chestnut brown, and reddish-brown. If there are signs of mold or mold spots on the surface of the Pu'er ripened tea, it is considered a low-quality product. From the liquor color, Pu'er ripened tea requires a bright red and deep color. A deep red is normal. Yellow, orange-yellow, or dark and murky colors indicate inferior quality tea products. An…