Chinese Tea

In Chinese culture, tea has always held a high status, being not only an indispensable drink in people's daily lives but also rich in cultural connotations. Among the many customs and etiquettes of tea culture, one includes not pouring tea full to the brim. At first glance, this may seem puzzling. Pouring tea is simply pouring tea into a cup, so why not fill it up? In fact, behind the custom of not pouring tea full to the brim, there lies profound cultural significance and practical reasons. "Seven-Tenths Full" in Tea Ceremonies In traditional Chinese tea ceremonies, tea is usually poured to seven-tenths full. This practice embodies the Confucian doctrine of the mean, which advocates not striving for excess and leaving room for more. Pouring tea to seven-tenths full not only prevents spillage that could scald guests or soil the tea table but also shows respect and consideration for guests. Leaving "Three-Tenths for Sentiment" The saying "Pour tea to seven-tenths full, leaving three-tenths for sentiment" reveals another reason for leaving some space when pouring tea. The remaining part symbolizes the host's care and expectations for their guests, hoping they will engage in more communication and sharing while enjoying the tea.…

"Traditional Chinese tea processing techniques and associated customs" have made a splash in the industry and academia since being listed on the UNESCO Intangible Cultural Heritage List. In the past month, numerous reports have appeared in the media, and there have also been many posts and videos in new media. As China's southernmost tea-producing area and the only tropical island tea region, Hainan possesses a unique native tea variety – the Hainan Large-leaf tea. With the boost from its 'World Heritage' status, Hainan has every chance to reach the pinnacle of its tea products. Experts believe that for a good cup of tea, the processing technique is as important as the tea leaves themselves. Let us first review the development of tea processing in Hainan. Many Li tea farmers in Shuiman Town, Wuzhishan City still insist on handcrafting tea. (Photo by Li Tianping) From historical records, we can see that tea activities began in Hainan as early as the Song Dynasty. Su Dongpo's poem line "After burning the tea spear, there is some left" could very well describe the tender shoots of wild tea trees in Hainan. However, Hainan's tea processing technology was relatively backward historically. Records show that tea…

Pu'er tea is a fermented tea, a representative type in Chinese tea culture. It offers various benefits, such as lowering blood lipids and pressure, aiding weight loss, and providing antioxidants. However, there are certain techniques and tips to consider when brewing and drinking Pu'er tea. Here are some recommended methods. Cleaning Tea Ware: Pu'er tea often has surface oils and dust, so it's important to clean the tea ware before brewing. Rinse the teapot or cup with boiling water once, then discard the water, rinse again with hot water, and finally, empty the pot or cup. Brewing Time: As a fermented tea, Pu'er generally requires longer brewing times. For the first infusion, aim for about 10 seconds, and increase by 5 seconds for each subsequent infusion. The tea is usually richest in flavor around the 5th to 6th infusions. Amount of Tea: The amount of tea used for brewing Pu'er differs from other teas. Typically, use 3 grams of tea per 100 milliliters of water. For a stronger flavor, you can adjust the amount accordingly. Water Temperature: Controlling the water temperature is crucial for Pu'er tea. A temperature of around 100°C is recommended for most Pu'ers, but for aged Pu'er,…

Spring is the season when nature awakens. It is also the most vibrant time for the ancient tea mountains of Yiwu. At this time, ascending the ancient tea mountains of Yiwu, you will be deeply captivated by the scenery before you. The mountains are layered with lush greenery, shrouded in mist and clouds, as if you have entered a fairyland. The tea plants, nourished by warm sunlight and gentle rain, produce tender new shoots that exude vitality. Spring Mountain Spring is the season for harvesting spring tea in the ancient town of Yiwu, where 100,000 mu (approximately 16,500 acres) of tea gardens are brimming with life, and the new growth on ancient tea trees flourishes rapidly. Spring Tea Picking Yiwu tea is an activity that requires both skill and ceremony. In the first rays of morning light, tea farmers begin their daily work, moving among the tea plants and carefully selecting the tenderest buds. When picking, the farmers usually take only the top one bud with one leaf or one bud with two leaves. These leaves are the freshest and best represent the unique flavor of Yiwu tea. The picked tea buds, after being carefully withered, pan-fried, rolled, and sun-dried,…

Pu'er tea is a distinctive type of Chinese tea, renowned for its rich flavor and unique taste, capturing the hearts of many tea enthusiasts. Pu'er tea has always been a favorite among tea lovers due to its excellent health benefits and suitability as a wellness choice. However, for those who love drinking tea, enjoying a good cup of Pu'er tea not only depends on the quality of the tea but also on mastering the art of brewing it. How can you brew raw Pu'er tea to make it even more enjoyable? Let’s explore a simple method for brewing Pu'er tea. Brewing Pu'er Tea for Optimal Flavor Pu'er tea comes in two varieties: raw (sheng) and ripe (shou). Raw Pu'er tea, after sun-drying, has a restrained flavor and is typically drunk as loose leaves or broken off from compressed cakes. Ripe Pu'er tea, after undergoing pile fermentation, undergoes internal changes that make its components easy to extract; it is often sold as compressed teas, such as cakes or tuos. From the processing methods, we can deduce that when brewing raw Pu'er, the focus is on releasing its aroma and flavor, while with ripe Pu'er, the aim is to allow a graceful…

If the Yixing teapot is purely for daily use, it's generally appropriate to choose one priced between 500 to 1,000 yuan. If you seek both practicality and artistry in your teapot, you may opt for one costing between 1,000 to 10,000 yuan. If you also desire collectibility, you might consider teapots priced between 100,000 to 10 million yuan. The appropriate price for a personal-use Yixing teapot depends on your purpose for purchasing it. If it's just for everyday use and you don't care whether it was made by a renowned craftsman, a teapot priced between 600 to 1,000 yuan would be suitable. If you want a teapot that not only serves practical purposes but also meets artistic standards and exceeds basic models, you might choose one priced between 4,000 to 10,000 yuan. These teapots are typically made from precious clay and are mostly handcrafted. If you wish to use your teapot daily and also for collecting, you could consider teapots priced between 10,000 to 100,000 yuan. Such teapots are often crafted by renowned artisans and embody craftsmanship, artistry, and cultural value. A Yixing teapot is an essential piece of tea ware on any tea table and an important component of…

Many who drink tea experience stomach upset after trying a new tea they've never had before. Some may also find themselves dealing with heatiness after drinking certain teas. Therefore, it's essential to understand the coolness or warmth of the tea before consuming it, which helps in selecting the right tea for you. A beginner tea drinker once asked me if Tieguanyin tea is cool or warm in nature. Let’s take a brief look at Tieguanyin tea. Tieguanyin is a renowned Chinese tea, and its natural orchid fragrance captivates many tea enthusiasts. Whether Tieguanyin is cool or warm depends on its processing method. There are several types of Tieguanyin available on the market, including Fresh Aroma, Aged Aroma, Rich Aroma, and Charcoal Roasted. Due to differences in processing, Fresh Aroma and Aged Aroma Tieguanyin tend to be cooler, while Rich Aroma and Charcoal Roasted are warmer. When choosing which type of Tieguanyin to drink, it's worth considering the nature of the tea. So, who is suitable for drinking Fresh Aroma and Aged Aroma Tieguanyin? And who should opt for Rich Aroma and Charcoal Roasted? Generally, most men, those prone to heatiness, and those who are overweight are more suited to the…

Tea culture has a long history in China, with records of tea dating back to ancient times. Not only that, but there is also a significant emphasis on tea utensils, which are not chosen haphazardly. Even a simple teacup has its own unique considerations. So, how much do you know about Chinese tea culture and the various tea utensils used for brewing? The utensils for brewing tea can be categorized as follows: 1. Yixing clay (purple clay) tea utensils are both elegant and resonant. This type of material has been used for several hundred years and is characterized by a dual-pore structure, giving it strong adsorption capabilities. When used for brewing tea, it enhances the color, aroma, and flavor of the tea. 2. Porcelain and ceramic tea utensils are both delicate and substantial. These utensils are moderately priced and therefore make up a large proportion of all tea utensils. They come in various types such as celadon, fine earthenware, and colored pottery. 3. Artistic tea utensils are both innovative and exquisite. In recent years, the enthusiasm for art pieces has not diminished; instead, it has become increasingly popular. Consequently, artistic tea utensils have emerged and have been well-received. The above…

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

In the previous article (Wilt: The Prelude to Transformation from Fresh Leaves to Tea), Lu Li provided an in-depth introduction to wilting. Next comes kneading, which involves the actions of "kneading" and "twisting" to roll the wilted leaves into a specific shape, reducing their surface area.   Purpose of Kneading in Pu'er Tea Most of the six major types of Chinese tea undergo a kneading process, but the shapes they are formed into vary. Examples include snail-shaped Biluochun, needle-shaped Nanjing Yuhua, flat-shaped West Lake Longjing, curled Anxi Tieguanyin, and pointed Taiping Houkui, among others. Yunnan large-leaf sun-dried green tea (the precursor to Pu'er tea) is categorized as a strip tea, characterized by its pursuit of being "tight, round, and straight," while avoiding being "loose, flat, and broken." When kneading by hand, it's important to maintain consistent movement direction for the leaves to avoid counter-twisting. For many types of tea, the primary purpose of kneading is to shape the leaves, enhancing their economic value. Therefore, the kneading time is short and the pressure light. However, this is not the case with Pu'er tea, because kneading serves another critical function: breaking down leaf cells. During kneading, significant pressure is applied to the…

In the sunny and warm March, tea plants that have lain dormant through winter begin to sprout new buds. Spring tea is the best quality tea of the year, a gift from spring to tea lovers. It's once again the season to select and taste spring tea, but how can one tell if it's genuine spring tea? What are some tips for buying spring tea? I. What Is Spring Tea and How to Identify It? Spring tea generally refers to tea made from the first buds and leaves that emerge after the tea plant has overwintered; typically, this means tea harvested before the end of May. Since the tea plant accumulates abundant nutrients during the winter, the leaves of spring tea are thick and fleshy, with higher vitamin content and health benefits. Here’s how to identify spring tea: 1. Examine the Appearance The leaves of spring tea are usually tightly wrapped, appearing plump and substantial, with many fine hairs and a fresh, vibrant color. They also have a strong and fresh aroma. In contrast, summer and autumn teas have loose leaves, a dull color, and a mild aroma, which is quite different from spring tea. 2. Inspect the Liquor Color…

Yiwu is an indispensable place in the world of Pu'er tea, both in the past and present. A century ago, Yiwu was the distribution center for the ancient six major tea mountains, a source of tribute tea, and the birthplace of century-old teas that still exist today. After the comprehensive revival of Pu'er tea, Yiwu transformed from a withering border town into a must-contest location for Pu'er tea merchants and even a place of pilgrimage for many tea lovers. The status of Yiwu tea in the Pu'er tea realm remains highly sought after by tea enthusiasts. During the spring tea season, the ancient town of Yiwu is bustling with activity, reminiscent of the scene described in the Qing Dynasty's "Yunnan Sea Records": "Within an area of eight hundred li, ten thousand people enter the mountains to make tea." With the popularity of Yiwu tea, the living standards of the people in the ancient town have significantly improved. Since 2010, when the "Yiwu Tea Competition" is held every April, the ancient town becomes even more lively, attracting countless guests. The history of tea cultivation in Yiwu dates back to the Tang Dynasty, when ancient Pu people lived and grew tea there.…

Basic Introduction to Lancang Ancient TeaLancang is one of the original birthplaces of tea trees, the hometown of Pu'er tea, with a long and splendid tea culture. Within its borders lies the Jingmai Mangjing Ten Thousand Mu Ancient Tea Garden, which has been cultivated for over 1,300 years, as well as the thousand-year-old Bongwei Large Tea King Tree, a transitional type. The Jingmai Mangjing Ten Thousand Mu Ancient Tea Garden is the largest in area, longest in cultivation history, and relatively intact man-cultivated ancient tea garden discovered so far in China. It is hailed by scholars at home and abroad as a "World Tea Tree Museum" and a "Living Fossil of Tea Varieties."Today, tea production in Lancang has become a pillar industry for the local area, with a total tea area of 360,000 mu (approximately 24,000 hectares), including 28,000 mu (about 1,867 hectares) of ancient tea gardens. About 280,000 people in 68,000 households are engaged in tea cultivation and production, with an average tea income per household of 5,412 yuan. When reporters visited the ancient villages of the Lahu, Dai, and Bulang ethnic groups on Mount Jingmai, they saw tea gardens hidden beneath primeval forests. Villagers set up their tea…

Basic Introduction to Huangshan White TeaHuangshan White Tea, also known as Huizhou White Tea, is produced in the Phoenix Bay of Qingshan Village, Fugang Town, She County, and Wugongling Village, Huantian Township, and Tiantang Village around Mount Huang, Anhui Province. It has been known since the Song Dynasty and was favored by Emperor Huizong of Song, becoming a tribute tea that enjoyed great popularity at the time. Since 2008, with the concern and support of various departments in Anhui Province and the continuous efforts of local tea brokers, the selection, propagation, demonstration planting, and large-scale promotion of Huangshan White Tea have been accelerated, and brand building is being strengthened. The "Ganbaixiang" brand Huangshan White Tea produced by the Huangshan Ganbaixiang White Tea Ecological Park won the Grand Gold Prize in the "Zhongcha Cup" competition in 2009. Huangshan White Tea now has a certain market presence and recognition in cities such as Shanghai, Hefei, Beijing, Suzhou, and more. As an extraordinary addition to the tea industry, the fragrance of Huangshan White Tea will continue to be cherished.In 2009, samples of the "Ganbaixiang" brand Huangshan White Tea were sent for testing at the China Agricultural Products Testing Center. The results showed that…

Basic Introduction to Wudang Dao TeaWudang Dao Tea is produced in the Wudang Mountains of Northwest Hubei, which are a world-famous Taoist holy site, one of the main origins of Chinese tea, and the core water source area for the central route of the South-to-North Water Diversion Project. The tea gardens are mainly located in the high mountains at an altitude of 500m-1000m, with excellent ecological conditions and natural advantages. They are designated as a priority tea production area by the Ministry of Agriculture and are known for producing high-aromatic green tea and organic tea. The region has been honored with the titles of "China's Eco-Organic Tea Hometown" and "China's Dao Tea Culture Hometown," and it is a protected geographical indication product. Nutritional ValueFirstly, drinking tea can cure illnesses. In medical texts, tea is referred to as "Ming." It is said that most Taoists are knowledgeable about medicine, and they pay great attention to the medicinal value of Dao Tea. Throughout history, many Taoists have used tea to treat ailments in the mystical Wudang Mountains.Secondly, drinking tea promotes health and fitness. Tea can clear the mind, refresh the spirit, improve vision, and quench thirst. As a beverage, it has multiple…

In Chinese tea culture, good tea and water are not enough; the utensils must also be appropriate. In his classic work, "The Classic of Tea," Lu Yu of the Tang Dynasty lists no fewer than twenty-four different tea utensils: the wind stove, bamboo basket, charcoal hammer, fire poker, kettle, stand, paper bag, grinder, sifter, measure, water container, strainer, ladle, bamboo whisk, salt dish, warmed bowl, cup, scoop, tongs, washing bowl, residue bowl, cloth, utensil tray, and basket. According to the classification in "The Classic of Tea," these utensils were used for various tasks such as firing, brewing, roasting, grinding, measuring, serving, fetching water, storing water, filtering water, storing salt, taking salt, and drinking tea. In ancient China, "tea utensils" and "tea tools" were distinct terms with different uses and scopes. "Tea tools" referred to implements used for tea picking, steaming, shaping, drying, sealing, and counting, which have little to do with what we now call "tea utensils." Even the "twenty-four tea utensils" mentioned in "The Classic of Tea" only partly align with the modern definition of tea utensils. It has been said that "water is the mother of tea, and utensils are its father." Since ancient times, Chinese people have…

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

In recent years, Duyun City has thoroughly implemented the important instructions of President Xi Jinping on "promoting the Duyun Maojian brand" and the concept of integrating tea culture, tea industry, and tea technology (the "three teas"). By focusing on Duyun Maojian as its core industry, the city has adopted a comprehensive approach that includes year-round harvesting, full utilization of the tea plant, and development of the entire industrial chain. This approach focuses on infrastructure construction, cultivation of market entities, marketing strategies, and brand promotion. As a result, sales and the reputation of Duyun Maojian tea have steadily increased each year. Strengthening Production Foundations and Enhancing Raw Materials Focusing on key tea-producing areas such as Tuan Mountain, Snail Shell Mountain, Doupeng Mountain, and Guilan Mountain, a total of 50,000 mu of tea gardens have been designated. The city has integrated efforts from various levels of government, enterprises, and farmers to rehabilitate neglected tea gardens, replant in aging tea gardens, and improve those already in production. A total of 71,600 mu of tea gardens have been managed, leading to a significant increase in tea yield year after year. Based on the principle of connecting points and maximizing service radius, 35 tea industry…

In the embrace of lush tropical rainforests, Xishuangbanna, this ancient and mysterious land, has nurtured countless treasures of tea with its unique natural conditions. At the foot of Nannuoshan Mountain in Menghai County, known globally as the village of ancient tea trees, the air is filled with the fragrance of tea, weaving a splendid tapestry of history and modernity. On the morning of August 5th, the Xishuangbanna Tea Association's Nannuoshan Tasting Center for the Twelve Famous Mountain Teas was inaugurated at Nannuoshan. The establishment of the tasting center not only preserves and promotes the rich tea culture of Xishuangbanna but also serves as a vital window to showcase the beauty of Chinese tea to the world. (Address by Researcher Wang Yungang, President of the Xishuangbanna Tea Association) Yunnan Province is the core region where the world's tea trees originated, and Xishuangbanna is the birthplace of Pu'er tea. It is reported that by the end of 2023, Xishuangbanna had a tea plantation area of 1.4322 million mu, with a total production of 66,400 tons of dried tea leaves, generating a comprehensive output value of 32.635 billion yuan. There are 437,700 tea farmers in the prefecture, with an average annual per capita…

    Water is the mother of tea, and utensils are its father, serving as vessels that nurture and hold tea. Tea utensils are the medium through which we appreciate and savor tea, and "when utensils are exquisite and clean, they enhance the beauty of the tea." Therefore, the choice and arrangement of tea utensils play an indispensable role in the enjoyment of tea. With the development of modern society and changes in tea-drinking customs, tea utensils have evolved in terms of variety, form, and meaning, bringing not only delicious tea but also a sense of joy and comfort. ❃ Water Kettle and Stove A well-suited set of water-heating tools can inspire endless possibilities for tea lovers. The "Yushu Wei," one of the "Four Treasures of the Tea Room," refers to the water kettle, while the "Chaoshan Lu" is the stove used for boiling water. The Yushu Wei is a small, flat pot made of thin, reddish porcelain with a capacity of about 250 milliliters. When the water boils, the lid makes a bubbling sound, as if calling out to brew tea. Nowadays, this type of kettle is rarely used. In most teahouses, slightly larger purple clay pots from Yixing, often…

In recent years, there have been many white and yellow tea products on the market, known for their fresh and refreshing taste, they are very popular. So here comes the question: as a tea novice, I only know that they taste good, but I really don't know much else! These white and yellow teas, are they white tea and yellow tea respectively? Are the colors inherent in the tea buds, or do they change during processing? Why do they turn these colors? Do they have more health benefits?... No rush, let’s take a look at them one by one~ Whitened and yellowed varieties of tea plants are a rare type of tea plant germplasm resource. Influenced by genetic and environmental factors, the chlorophyll content in their buds and leaves is low, causing the new shoots to appear white, yellow, or golden-white. During the whitening and yellowing periods, the amino acid content in the buds and leaves is high, while the content of tea polyphenols and caffeine is moderate. The dry tea made from them has a high degree of freshness in taste, with the leaves turning white or golden-yellow when infused. They are not the traditional white tea and yellow…

Abstract: Longjing tea stands out among green teas because it draws the essence of heaven and earth and integrates harmony between humanity and nature. This article analyzes its historical origins, cultural connotations, characteristics and identification, production techniques and features, applications and influences, inheritance, and prospects, to expound on the history, culture, and modern value of West Lake Longjing tea from China. Please bear with any limitations or errors (one person's view; 2024.04). Keywords: China; tea culture; West Lake Longjing; historical culture; modern value I. Historical Origins of West Lake Longjing Tea 1.1 Origin and Legends West Lake Longjing tea, as a gem of Chinese green teas, is steeped in mystery and romance through its origin and legends. According to historical records, the birthplace of Longjing tea is located by the West Lake in Hangzhou, near the village of Longjing, where mountains and waters converge, the climate is pleasant, providing ideal conditions for tea plants. There is a widely circulated legend about the origin of Longjing tea. Long ago, there lived a kind old woman in Longjing Village who worked hard every day, tending to her family’s tea garden. One day, while working in the mountains, she met an elderly man…

Do you like tea? Do you know the difference between Indian tea and our own? When it comes to India's national drink, it has to be tea. For many Indians, a day should start with a cup of Indian chai (masala chai), and this is not the end; they may buy several more cups from small shops and tea stalls throughout the day. Indian chai is typically made by combining tea leaves, milk, sugar, ginger root, cardamom, and cloves among other spices. However, tea is not native to India, tracing its roots back to Chinese tea. The history of Indian tea is quite short. In fact, just sixty or seventy years ago in India, most people had never tasted tea, let alone chai. Let’s delve into the specific history of Indian tea. It is claimed that as far back as ancient India, tea trees grew wild in the northeastern state of Assam. During the 12th century, the Jingpo tribe (a cross-border ethnic group mainly distributed in Yunnan Province in China, and also in India and Myanmar) and several other indigenous groups frequently drank wild tea. They would pack roasted dried tea leaves into bamboo tubes and then smoke them. To…

    Teas available on the market today are incredibly diverse, ranging from the six major categories and the top ten famous teas to different processing methods that produce sour, authentic flavors, as well as deeper subcategories within each type. The abundance of tea varieties can be overwhelming!     But what exactly makes a tea the best? Many people wonder about this.     01. Healthy and Safe     First and foremost, tea must be healthy and safe. While tea itself is inherently healthy, the methods used by growers and producers may not always be so.     In pursuit of greater profits, some may neglect ecological balance, leading to extensive cultivation that results in tea plants with less diverse nutritional components, which is not conducive to producing high-quality tea.     Therefore, the first criterion for great tea is that it must be grown in its original, natural environment, or at the very least, in a pesticide-free garden.     02. Suitable for Your Body     Tea contains caffeine and theophylline, which can stimulate the digestive system and nerves. However, differences in processing can lead to varying degrees of stimulation.     For those with sensitive…