Compressed tea

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…

Have you noticed that there are many tea stems in quite a few dark teas? Why is this so? Let’s take a look at the answer...... Reasons: 1. Picking Standards The picking standards for Hunan dark tea require more mature fresh leaves, so it is quite normal to find tea stems in compressed tea such as cakes, tuos, and bricks. 2. Taste Requirements As the nutrient-conducting organ of fresh leaves, tea stems contain higher levels of sugar, which gives dark tea its unique sweet taste. 3. Compression Requirements A certain amount of tea stems can increase the air gaps within compressed Fu brick tea, ensuring adequate oxygen supply, which is beneficial for the formation of quality. Additionally, a certain stem content helps with the drainage of moisture from the brick and increases its structural strength and integrity. 4. Favorable for the Growth and Reproduction of Golden Flowers The golden flowers (Eurotium cristatum) in Fu brick tea are aerobic fungi. When the stem content in Fu brick tea is too low, it can affect ventilation due to the tight compression, which is not conducive to the growth and reproduction of the golden flowers. Moreover, the national standards for the stem content…

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…

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…

The storage time for Sheng Pu'er and Shou Pu'er depends on the quality of the tea, the quality of the raw materials, and whether the storage environment can be maintained within an appropriate range. Generally speaking, Sheng Pu'er has a longer storage time than Shou Pu'er. Sheng Pu'er can be stored for 10 to 20 years or even longer, as it is a type of tea without a clear expiration date, suitable for long-term storage. The aroma and taste of the tea become richer and more appealing over time, and its nature becomes milder. The shelf life of Shou Pu'er is typically 8 to 15 years. Shou Pu'er has a more stable nature, and when properly stored, the tea's taste becomes steady and mellow. However, due to the special production method of Shou Pu'er, which involves artificial acceleration of fermentation, the tea continues to ferment after production, making its taste increasingly steady. Thus, the storage time for Shou Pu'er is not as long as that of Sheng Pu'er. Both Sheng and Shou Pu'er Have Value for Long-Term Storage Although Shou Pu'er has already undergone the fermentation and transformation process, it is essentially an "accelerated early-born" tea, resembling but not quite…

"Burning incense, preparing tea, hanging paintings, arranging flowers— these four leisurely pursuits should not burden one's home." —Wu Zimu, Dream of the Liang Dynasty Readers who have watched the TV series Dreamy Song Dynasty will surely remember the scene where the main character Zhao Pan'er prepares tea with skillful and graceful movements, a sight that is pleasing to the eye. Tea became popular in the Tang Dynasty but flourished in the Song Dynasty. The custom of drinking tea was widespread in Song society, enjoyed by everyone from nobles and literati to merchants, gentry, and common folk, all of whom found pleasure in it, leading to the emergence of various tea-related activities. The method of drinking tea in the Song Dynasty differed from today's practice of steeping tea leaves in boiling water. In the Song Dynasty, tea was made from compressed cakes, which were ground into a fine powder before being mixed with boiling water. This process, known as "crushing the tea into powder, pouring hot water over it, and using a whisk to froth it," is referred to as "pointing tea." Song Dynasty people poured their hearts, filled with mountains and rivers, into their paintings and also into their tea.…

Ripe tea is relatively challenging to brew. It's easy to end up with a weak flavor, thin mouthfeel, and even an unpleasant aroma. Even more frustratingly, a tea that has been stored well can produce a drying, harsh sensation in the throat when brewed. This can be quite perplexing. Brewing a great cup of Pu'er ripe tea requires just one simple trick. The first infusion is for washing the tea. The first infusion of ripe Pu'er is crucial. Pour the water slowly, directly onto the leaves without stirring them. Wait about ten to fifteen seconds (add ten seconds for aged teas). Since it's a compressed tea, this allows the tea cake to absorb water internally. Otherwise, the first few infusions will have a light color, while subsequent infusions will resemble soy sauce. Discard the first infusion. Starting from the second infusion, pour water low and directly over one spot, allowing the tea to flow down the side of the cup. Here's the key: tilt the pitcher so the tea flows along the side. This stabilizes the tea's contents and ensures a smooth thickness. Empty the pitcher completely after each infusion. For the first six to seven infusions, brew immediately and…

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,…

To brew ripe tea in a way that brings out its best, I conducted some experiments regarding the choice of vessel, water, and brewing techniques. Here are my insights. The general approach is as follows: first, analyze the nature of the tea and identify its characteristics; second, determine the brewing goals based on these characteristics, aiming to work with them and highlight their strengths while minimizing weaknesses; third, consider specific methods to achieve these goals; finally, through practice, further analyze, validate, and adjust the process. Analyzing the Nature of the Tea ▼ In terms of aroma, new ripe teas have a piling scent, but good teas will exhibit floral honey aromas or even aged aromas later in the brewing process. Older ripe teas have storage and dry leaf scents, but high-quality aged teas will develop excellent aged aromas or even medicinal aromas later on. In terms of taste, new ripe teas are no longer very stimulating or astringent, but they do have a pleasant broth-like texture. When brewed properly, they can have a smooth and grainy mouthfeel like red bean soup. Older ripe teas become clearer in broth and milder in taste, but can have a very high level of…

Normally, when we drink tea, we do so at our leisure, not caring whether different types of tea require water of different temperatures or how much tea to put in. If you want a better tea drinking experience, these issues cannot be ignored. Different water temperatures and different amounts of tea can greatly affect the taste of the tea. 1. Water Temperature When boiling water for tea, use a strong fire to bring it to a rapid boil; do not use a slow fire to simmer the water. Water that has just boiled is ideal for brewing tea, producing a fragrant and tasty brew. If the water boils for too long, as the ancients called it, "old water." At this point, the carbon dioxide dissolved in the water has mostly evaporated, and the freshness and briskness of the tea are significantly reduced. In general, the water temperature used for brewing tea is positively related to the solubility of effective substances from the tea leaves in the water. The higher the water temperature, the greater the solubility and the stronger the tea soup; conversely, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the…

Before brewing, ensure you use a transparent glass cup to avoid the tea becoming overly cooked and affecting its taste. When brewing, first scald the cup with boiling water, then add the tea leaves and pour in one quarter of the cup’s capacity with boiling water. After letting the tea steep for 1 minute, fill the cup with water and let it sit for a moment. There are many portable Pu'er tea products available on the market. These products have undergone purification processes and contain high amounts of proteins, amino acids, and other elements that provide important nutritional supplements and health benefits for the body. If you do not prefer strong tea, avoid leaving the Pu'er tea steeping in water for too long. Be mindful of the amount of tea you use to prevent waste. Brewing Pu'er Tea in the Office 1. Preparing the Tea: If using compressed tea, pry off the desired amount and store it in a jar for later use, or pry it just before brewing. Miniature Pu'er tea bricks are now more popular among office workers because they are convenient to carry and store. 2. Adding the Tea: Place an appropriate amount of tea leaves into…

China is the birthplace of tea, and our ancestors have been discovering and utilizing tea for thousands of years. This ancient beverage has evolved from its earliest form as steamed green tea to the six major categories we know today, over a development period spanning more than two millennia. Throughout this long history, countless Chinese tea enthusiasts have contributed their wisdom and hard work, creating a profound tea culture. Today, let's discuss several "minor issues" related to tea. 1. Must the water used for brewing tea be boiled to 100 degrees Celsius? It is necessary to boil water to 100 degrees Celsius. However, the temperature of the water used for brewing should primarily depend on the type of tea being brewed. For green teas, it is generally not advisable to use boiling water at 100 degrees Celsius. Instead, water between 80 to 90 degrees Celsius (after boiling and cooling to the desired temperature) is preferred. The greener and more delicate the tea leaves, the lower the water temperature should be, which will result in a fresher, brighter, and more flavorful infusion with less destruction of vitamin C. At higher temperatures, the tea infusion becomes darker in color, vitamin C is…

    It's often said that "once you delve into the world of Pu'er tea, other teas pale in comparison." Faced with a vast and varied Pu'er tea market, some are confused, some blindly follow trends, some experiment, and some shy away. But what exactly makes for good tea? How should one go about selecting Pu'er tea? Remember this central point: "among countless teas, choose the one that suits you best." If your nose says "aromatic!", if your tongue says "delicious!", and if your body says "comfortable!", then it's good tea. Of course, these preferences should be within your budget. As for the sales talk filled with jargon, consider it only if you understand it, and proceed with caution if you don't. Below are some real-life experiences shared by tea enthusiasts. Feel free to relate to them as you read.     Mr. Peanut has been drinking tea for half a year: A health check-up report from six months ago prompted Mr. Peanut to start drinking Pu'er tea like water – high blood lipids, fatty liver, and being overweight. At just over 30 years old, he was plagued with various health issues. Hearing from colleagues that drinking Pu'er tea could help lower blood lipids,…

Shu Yinzǐ tea is a unique and precious Pu'er tea, whose compressed tea bricks break apart like silver pieces, hence the name "Shu Yinzǐ tea." This tea not only has a distinctive appearance but also boasts a taste that lingers in the memory. So, how can you correctly brew a cup of fragrant Shu Yinzǐ tea? This article will detail the brewing method for Shu Yinzǐ tea, allowing you to easily enjoy its deliciousness at home. (Image source from the internet, delete upon request) What Is Shu Yinzǐ Tea? Shu Yinzǐ tea, also known as Silver tea, is a Pu'er tea that undergoes special processing. It typically exists in the form of tightly compressed tea bricks with a smooth surface and tiny leaves resembling broken silver. After long-term fermentation and aging, this tea possesses a rich aroma and deep flavor, making it a treasured item among Pu'er enthusiasts. Preparations for Brewing Shu Yinzǐ Tea Before brewing Shu Yinzǐ tea, we need to prepare some tools and materials: Shu Yinzǐ tea: Choose an appropriate amount based on personal taste, generally around 5 grams. Teaware: A purple clay pot or white porcelain gaiwan is recommended, as these teawares better preserve the tea's…

Pu'er tea has a shelf life of 10 to 20 years. Made from unique large-leaf varieties, Pu'er tea is categorized into raw and ripe types based on its processing method. Its thick and robust leaves are rich in flavor and have the potential for aging, hence there isn't a fixed expiration date. It is generally believed that Pu'er tea can be stored for 15 to 20 years. According to the national standard GBT22111-2008, under proper storage conditions, Pu'er tea can be preserved for an extended period. How does the national standard define the shelf life of Pu'er tea?From the definition of Pu'er tea itself: Pu'er tea is made from sun-dried tea leaves produced in specific regions of Yunnan, which undergo post-fermentation and can be processed as loose or compressed tea. Therefore, the national standard provides a guideline for the shelf life, stating that under the conditions specified in GBT22111-2008, Pu'er tea can be stored long-term. However, long-term storage ≠ permanent storageIn 1963, during the disposal of Qing dynasty tribute teas at the Forbidden City in Beijing, over two tons of aged teas were discovered, including some Pu'er teas. In Wang Yufeng's article "Pu'er Tea and the Qing Dynasty," he mentioned:…

Pu'er tea is divided into raw and ripe varieties, and the brewing method is the same for both. It consists of four steps: warming the utensils, adding the tea, brewing, and decanting the infusion. First, thoroughly rinse the teaware with boiling water. Then place the tea leaves in a gaiwan and pour 100°C water over them. After about 5 seconds, quickly decant the infusion. Finally, pour it into the teacup to drink. I. Correct Method for Brewing Pu'er Tea To begin, the process includes selecting the tea, preparing the utensils, choosing the water, adding the tea, and drinking the tea, which involves five steps. For drinking Pu'er tea, it's best to use specialized thin porcelain ware produced in places like Jingdezhen, as porcelain retains the aroma and flavor of the tea well. (1). First, prepare a purple clay pot or a gaiwan, a pitcher, several small porcelain cups, a strainer and its holder, and a drip tray. (2). In principle, soft water should be used, such as purified water, mineral water, or tap water that meets drinking standards. Mountain spring water is even better. Water temperature significantly affects the aroma and taste of the tea, so Pu'er tea requires boiling…

For tea intended for consumption in the near future, it is recommended to store it in a sealed aluminum foil bag. Open the bag when you need to pry off some tea, and then return the remainder and reseal it. You can also choose glazed ceramic jars that do not allow air to pass through or well-sealed tin cans. As long as the seal is tight, it will prevent excessive oxidation. Some people are accustomed to storing loose tea in purple clay pots, but this may lead to excessive oxidation and diminish the flavor of the tea. When dealing with older teas with odd odors, young raw teas with prominent astringency, or teas that have suddenly developed an acidic taste—small issues like these can be addressed by placing the tea in a purple clay pot. The tea comes into contact with oxygen inside the purple clay pot, which helps to break down the substances causing the odd odors, astringency, or acidity. However, if left too long, the tea’s body will become dispersed and many active compounds will be lost. Therefore, it is not recommended to store Pu'er tea in a purple clay pot for long-term preservation. How Should Pu'er Tea…

Anhua dark tea is a significant component of Chinese dark teas and has seen numerous breakthroughs in new product development, process innovation, and equipment advancements in recent years. This article introduces the basic situation and latest research progress regarding Anhua dark tea products and processing techniques from three dimensions: product categories, traditional processing techniques, and processing techniques. Classification of Anhua Dark Tea Products Anhua dark tea products available in the market can be categorized into traditional Anhua dark tea products and innovative Anhua dark tea products (Table 1), based on their production history and form. Traditional Processing Techniques for Anhua Dark Tea The traditional processing of Anhua dark tea involves two stages: initial processing of dark rough tea and refinement, which includes sorting, pressing, and drying of the rough tea. (1) Initial Processing Technique for Anhua Dark Rough Tea The production of Anhua dark rough tea includes several steps: withering, fixation, preliminary kneading, heap fermentation, secondary kneading, and drying. ① Raw Material Requirements The main raw materials used for making dark rough tea are local varieties such as Yuntai Mountain large-leaf, Zhuye Qi, Fuding Dahongpao, Taoyuan large-leaf, and the popular Jinhuang tea in recent years. Generally, fresh leaves with one…

Loose white tea is dry tea collected after natural withering. Compressed white tea, on the other hand, involves steaming the loose tea to soften it before pressing it into different shapes such as cakes, bricks, or pearls using a method similar to that used for Pu'er tea.   The process of steaming changes the natural withered state of white tea, which can have an impact on its characteristics. However, compressing the tea into cakes or bricks saves space during storage and facilitates natural aging, which is beneficial for white tea since it requires maturation. This is advantageous over loose tea, which is more voluminous. White tea is often referred to as "one-year tea, three-year medicine, seven-year treasure," and many tea enthusiasts are interested in the storage and transformation of white tea. What are the differences between compressed and loose white tea? Differences Between the Two 1. Different Processing Methods Loose white tea: It is made through withering and drying without any additional processing, preserving its original flavor, which is light, elegant, and sweet. Compressed white tea: It is made from loose white tea by steaming, wrapping, pressing, and drying. This involves steaming the tea to soften it before pressing it…

When it comes to Puer tea, most people's first impression is a round "cake." The birth of the tea cake was originally for the convenience of transportation and storage. Now, considering the aging characteristics of Puer tea itself, the cake tea remains the most classic and aesthetically pleasing style. Puer can be divided into two major categories: raw tea and ripe tea. Raw tea is made from fresh leaves that are withered, rolled, and then dried as loose tea. If further compressed into cakes or bricks, it becomes compressed raw tea, which has not undergone the process of wet-piling fermentation. Raw Puer tea has a more intense character and can be quite stimulating, with a strong bitterness in newly produced or recently aged teas. The infusion color is lighter or yellowish-green, making it less suitable for immediate consumption. Ripe Puer tea is tea that has undergone wet-piling fermentation, meaning the full fermentation process occurs during its production. Therefore, after being made, there is much less room for transformation compared to raw Puer tea. The long-term storage of ripe tea is primarily to dissipate the "fiery" and drying sensation caused by the wet-piling process, as well as any miscellaneous flavors or…

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…

In the fragrant world of Fujian, white tea captivates countless tea enthusiasts with its unique charm. Yet, for aficionados of white tea, there is often a lingering question: Is loose leaf better, or compressed tea? This question becomes more profound as one delves deeper into the appreciation of white tea. Should one seek the natural purity of loose leaves, or the rich intensity of compressed tea? Let's embark on this exploration together to find answers. I. The Original Form of White Tea: Loose Leaf The production process of white tea is simple yet sophisticated. Without undergoing fixation, rolling, or kneading, fresh leaves are directly withered and then dried before being sealed for storage. Loose leaf white tea retains the most natural state of the tea, scattered and arranged in a natural manner, like an effortless creation of nature. Tea lovers often say that loose white tea embodies the true essence of white tea, with each leaf radiating its original vitality. Among high-quality white teas such as Silver Needle, premium, and first-grade Bai Mudan (commonly known as Peony King, Premium Bai Mudan, or High Grade Peony), the loose leaf form is more common. This is not only because they have high…

    For Pu'er tea, many friends find it complex, especially those who have just started exploring Pu'er tea. The variety of tastes from different mountains and the fact that the tea improves with age can be confusing. Furthermore, seeing a wide range of prices in the market makes it even more difficult to know how to start. People often end up buying tea blindly. What are the characteristics of high-quality Pu'er tea in terms of color, aroma, taste, and appearance?     The Five Basic Elements to Judge the Quality of Pu'er Tea     1. Appearance of Dry Tea:     The compressed tea has a moderate tightness and uniformity; its color is smooth and lustrous. Pu'er ripe tea has a ruddy-brown color with a glossy sheen and visible golden tips. Pu'er raw tea has a dark luster.     2. Aroma: Evaluate the purity and longevity of the tea's fragrance     A standard Pu'er tea should have a pure aroma without any off, mixed, or moldy odors that would be unpleasant. Pu'er tea is known for becoming more fragrant over time. Its aroma is formed during fermentation by microorganisms and enzymes, creating a harmonious blend of…

Often, ripened tea is categorized as black tea; although the color of their infusions and leaves may sometimes be similar, they are actually quite different and belong to two distinct types of tea. Pu'er ripened tea is made from raw tea that undergoes artificial pile fermentation. According to the national standard for tea classification, Pu'er ripened tea falls under the category of dark tea. To avoid being misled when purchasing ripened Pu'er, beginners should be aware of the following points: Three Points to Note When Purchasing Ripened Pu'er Firstly, the tea should not have any off-flavors or strange odors. Gently sniff the tea next to your nose; a good tea will emit a pleasant ripened aroma. Tea can easily absorb other odors, so if Pu'er has a musty smell or an unpleasant scent, it is often due to poor storage conditions. Secondly, there should be minimal sediment in the tea infusion. Clear, wine-red colored infusions are ideal for Pu'er ripened tea, and while some sediment is normal, excessive amounts should raise concerns. Thirdly, although taste preferences vary, if the tea feels harsh or tasteless in the mouth, or causes dryness and tightness in the throat, then it cannot be considered…