Drying

Modern people generally live in a state of sub-health, and the high-fat, high-salt, high-sugar, and high-oil modern delicacies have changed the lives of modern people. The reasons are usually explained as a fast-paced modern lifestyle, overuse of drugs, lack of exercise, excess nutrition, etc. Such explanations are too broad, and while discussing these issues, we need a more concrete approach to solving them. The "Human Microbiome Project" launched in 2007 provides such an approach – the human microbiome. The human body is actually a superorganism composed of human cells and a large group of microorganisms living together symbiotically, with human cells accounting for 10% of the total cell count in the superorganism and human genes making up 1% of the total gene count. It can be said that any slight change in the health status of the human body involves microorganisms. Over 90% of the human microbiome resides in the gut. Ensuring a reasonable structure of the gut microbiome ensures one's own health. Around 2020, scientific understanding of the gut microbiome made frequent breakthroughs. We can now re-explain many issues from the perspective of the gut microbiome. Did you know? Our gut microbiome is shrinking. What is the problem with…

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…

The liquor of black tea is bright red, and its taste is mellow, sweet, and pleasant. However, many friends find that black tea can be quite particular when brewing it; if the temperature isn’t right, the tea doesn’t taste as it should. To understand this issue of water temperature, we must first consider another question: the rate at which the internal components of the tea leaves are released. It’s easy to understand that the higher the water temperature, the faster these components will be released. If you want a cup of tea that is full-bodied in color, aroma, and flavor quickly, then boiling water is the way to go. There has always been a belief in the industry that tender teas can be scalded by boiling water. However, considering green tea is often processed at temperatures above 85°C during stir-frying, where does the idea of scalding come from? Black tea is not stir-fried but goes through drying or sun-drying processes, typically at temperatures below 85°C. This leads to an interesting question: stir-fried green tea cannot be brewed with boiling water, nor can fermented black tea, suggesting that black tea is even more delicate than green tea? When it comes to…

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…

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

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

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

Black tea is a fully fermented tea and is the most consumed type of tea worldwide. Its mild nature makes it suitable for general consumption and is a popular recommendation among merchants. To fully appreciate the unique flavor of high-quality teas like ancient tree black tea, it must be brewed correctly. So how should one brew ancient tree black tea? Awakening the Tea: Use water at approximately 85°C for 10 seconds to awaken the tea. The resulting infusion will have a light apricot color that appears somewhat dull. When cooled, the tea has a rich, burnt aroma and a thin yet sweet taste with noticeable aftertaste. First Sipping (Third Infusion): Brew for about 5 seconds using water at around 85°C. The infusion turns a deep brownish red and emits a reddish glow in the cup. It tastes sweet right away, is rich and smooth, and leaves a lasting fragrance in the mouth. The sweetness remains in the mouth, encouraging continuous sipping. The lid of the cup has a faint burnt and sweet aroma mixed with a hint of milkiness. The bottom of the cup has a more pronounced milky aroma mixed with honey notes that linger. Fourth Infusion: The texture…

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…

Green tea is one of the main types of tea in China, belonging to the category of non-fermented teas. It is made from fresh tea leaves through processes such as fixation, rolling, and drying. Notable varieties of green tea include Biluochun, Zhaopo tea, West Lake Longjing, Lushan Cloud Mist, Dawu green tea, and Jingu Luhao, among others. Green Tea Production Process The processing of green tea can be simply divided into three steps: fixation, rolling, and drying, with the key step being fixation. Fresh leaves undergo fixation, which deactivates enzymes, allowing the various chemical components within to undergo physical and chemical changes primarily due to heat, forming the characteristic qualities of green tea. 1. Fixation During withering and fixation, the internal moisture of the leaves evaporates, and the enzymatic activity is destroyed, preventing further oxidation. This allows for the evaporation of low-boiling-point aromatic compounds while preserving high-boiling-point aromatics, locking in the intrinsic aroma of the tea. As the temperature rises, high-boiling-point aromatic substances become more prominent. This process also evaporates moisture from the leaves, making them softer and preparing them for rolling. Shaking fixation involves lifting the leaves to facilitate moisture loss and the release of grassy odors, allowing a…

Qimen black tea, abbreviated as "Qihong," is one of China's top ten traditional teas and one of the world's three most fragrant black teas. It is named after Qimen County in Anhui Province. Qimen black tea was successfully created in the first year of the Guangxu period of the Qing Dynasty (1875). Upon its introduction, it gained a reputation both domestically and internationally for its unique quality. Traditionally, Qimen black tea was made by hand, with quality largely depending on manual skill, hence why it is also known as "Qimen Gongfu." The tea-making skills for Qimen black tea are divided into preliminary processing and finishing. Preliminary processing includes withering, rolling, fermentation, and drying; while finishing includes sieving, cutting, winnowing, sorting, blending, re-drying, and leveling. Withering Rolling Fermentation Drying The characteristics of Qimen black tea include a fine and slender appearance, good tip formation, and a lustrous dark color; a bright red liquor; a rich fragrance with floral and fruity notes; a smooth and sweet taste; and a uniform, tender, and soft leaf base. Qimen black tea particularly emphasizes tenderness and the tightness of the tea leaves. Defective qualities include hollow and loose texture, dull gray color, pale liquor, rough aroma,…

Some collectors do not understand the principles of nurturing a teapot and believe that simply placing it in a clean spot after purchase is sufficient. Thus, they often place the teapot in a display cabinet or pack it into a box, considering their task complete. Such a method of storing teapots is highly inadvisable. Newly purchased teapots should be carefully nurtured during tea brewing sessions before being stored. Using a teapot skillfully is actually the best form of maintenance, although this may not apply to rare purple clay artifacts. Tang Yun, a prominent contemporary collector of purple clay, liked to use his "Man Sheng" teapots in rotation for brewing tea just like ordinary teapots. He once said, “I don’t want to use antiques as mere decorations; I want to use them. If something can be used, I will use it.” Some guests would feel awkward when he served them tea brewed in such precious teapots. Mr. Tang would laugh and say, “These are merely external possessions; they should be used frequently. Only through frequent use can they become part of one’s inner self, achieving a state where both the object and oneself are forgotten. Most people do not understand this.”…

Basic Introduction to Jietan TeaJietan Tea is produced in Yuanling County, Hunan Province, mainly in the Jietan tea garden, which stands at an elevation of over 100 meters. To its south flows the mighty Yuan River, and to its north rise the Wuling Mountains. It lies within a subtropical monsoon humid climate zone, with abundant rainfall, an annual average temperature of 16.6 degrees Celsius, an annual precipitation of 1,440.9 millimeters, and a frost-free period of 272 days. The area is often shrouded in mist and clouds, with moderate sunlight, creating a unique environment described as "feeling like autumn during the hottest days of summer, with waves of mist all year round." The mild climate, ample light and heat, and high-quality water and soil resources are very suitable for growing tea. The tea produced here has deep roots and lush leaves, many buds, large leaves, and a soft texture, and it was already well-known as far back as the Han Dynasty. Product FeaturesThe quality of premium Jietan Tea is characterized by slender, tightly twisted, rounded, green and lustrous leaves that are evenly bright. Its aroma is fresh and long-lasting. The tea liquor is clear, green, and bright, with a pure, refreshing…

Changes in Manufacturing Processes The increased demand for Liubao tea abroad has boosted its exports, strengthened the Liubao tea industry, and driven continuous improvements in its manufacturing processes. According to "A Brief Record of Guangxi's Special Products," historically, early Liubao tea was made from fresh leaves through a process that included killing the green, initial kneading, heap fermentation, secondary kneading, and drying. This, however, was only the preliminary processing. As the overseas market expanded and Liubao tea needed to be transported by ship along the ancient tea route, local tea makers developed a refined processing technique. This involved using the coarsely processed green tea as raw material, sorting it, blending it according to different grades, heap fermenting it, and then steaming and compressing it multiple times. This traditional refined technology not only facilitated transportation but also allowed the tea to age well over time, making it suitable for shipping. According to "Guangxi Agricultural Communications," this technique had become the standard refined process for Liubao tea by the 1930s. Traditional tea utensils used by Singaporean Chinese families for drinking Liubao tea However, during the war years and into the late 1940s, the quality of Liubao tea produced in Wuzhou plummeted. A…

Spring is the season when tea plants grow and tea farmers are at their busiest. In the Xijin Factory Wild Ancient Tree Tea Garden of Majiepo County, Yunnan Province, spring tea picking for 2024 has already begun. This tea garden is located in the Shuishaba mountain ravine of Zhongzhai Village, Xijin Factory Township, at an altitude ranging from 1,858 meters to 1,933 meters, providing an ideal environment for tea trees. In the tea garden, two particularly prominent large tea trees can be seen: Xijin Factory No. 1 and Xijin Factory No. 2. Xijin Factory No. 1 is a small tree-type tea plant, 11.5 meters tall, with a semi-spread posture and dense branching. It stands at an altitude of 1,858 meters in the middle of the mountain ravine. Xijin Factory No. 2 is another small tree-type tea plant, 10 meters tall, also with a semi-spread posture and dense branching. It is located in the lower part of the mountain ravine at an altitude of 1,933 meters. These two large tea trees are the oldest and most representative in the garden, possessing a long history and rich tea resources. The tea farmers carefully tend to these wild ancient tree tea plants during…

When the lid of a pot breaks, enthusiasts often want to find a replacement, while potters are often reluctant to make one. This can lead to some frustration among collectors. However, understanding the characteristics of Yixing clay and the process of making Yixing teapots can help enthusiasts comprehend the situation. In the world of Yixing teapots, there is a saying: “It’s easier to make three pots than to match one lid.” This is because the properties of Yixing clay vary, and factors such as clay mixing, firing temperature, and firing method can affect the final appearance of the pot, with different contraction rates after firing. ▲Dezhong pot in Ding Trough Qing, plain style A Yixing teapot undergoes two contractions from its raw state to being fired: drying contraction and firing contraction. The degree of contraction is directly related to the type of clay, the moisture content of the raw pot, the firing temperature, and the firing time. It is impossible to replicate the exact firing temperature and time, so even if the same type of clay is used to make identical pots, the size of each firing will vary slightly. ▲Dezhong pot in Ding Trough Qing, bamboo engraving style Therefore,…

Puer tea does indeed improve with age, primarily because the chemical components within the leaves undergo carbonization over time, significantly altering the taste. Once it has been aged for 15 to 20 years or more, the brewed tea becomes even more enjoyable. However, it is not recommended to store the tea indefinitely, as this can cause the loss of its nutritional components. Is Puer Tea Better with Age? The saying that Puer tea improves with age comes with conditions. Not all Puer teas benefit from extended storage. The longer aging process enhances the aroma and flavor, making the tea more complex and desirable. As a result, older Puer teas are often more expensive. However, there is an optimal period for aging, during which the unique qualities and aged aroma develop. This transformation is due to post-fermentation processes that occur in storage, where compounds like polyphenols, amino acids, and sugars change, leading to an ideal color and aroma. If stored improperly or for too long, the quality can deteriorate, and beneficial components may degrade or oxidize, losing the tea's characteristic flavors. Conditions for Puer Tea to Improve with Age 1. Good Raw Material Sunlight, soil, climate, and temperature fundamentally determine the…

"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…

       Discerning a tea's aging potential isn't something that can be accurately determined in a short period of time. It requires not only foundational knowledge but also experience gained through tasting, discussions, and perhaps even a bit of luck. You need to find a Pu'er tea that suits your taste and use it as a benchmark for assessing the aging potential of other teas, making it easier to judge their maturation capabilities. How to Assess the Aging Potential of Pu'er Tea 1. Quality of the Tea Product The three main factors that influence the quality of Pu'er tea are: raw materials, processing techniques, and storage conditions. The inherent differences in the raw materials (in terms of their intrinsic substances) largely determine the differences in the tea's quality over time. Processing techniques and storage conditions determine the tea's ability to age well. Often, tea enthusiasts debate whether ancient tree teas or younger tree teas age better. As mentioned in previous articles, everyone has different standards for what constitutes good taste in Pu'er tea, so direct comparisons are difficult. 2. Timeframe Many people overlook the importance of the timeframe when assessing a Pu'er tea's aging potential. This often leads them…

Basic Introduction to Zhouxiang Phoenix TeaZhouxiang Town is the birthplace of Meng Zong, one of the Twenty-Four Filial Exemplars, where the story of “Meng Zong Crying over Bamboo” took place. Zhouxiang is also a historic tea-producing area, and its Zhouxiang Phoenix Tea has gained fame both at home and abroad for its unique sensory characteristics and intrinsic quality. Nutritional ValueThrough modern scientific separation and identification, there are up to four hundred organic chemical components and more than forty inorganic mineral elements found in tea. Many nutritional and medicinal components are present in the organic chemical components and inorganic mineral elements of tea. Major organic chemical components include: polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. Product CharacteristicsThe appearance is straight and flat, with a green and lustrous color, complete and uniform, with many downy buds. The inner quality is characterized by a persistent chestnut aroma, a bright greenish-yellow infusion, a fresh and smooth taste, and a tender, bright leaf base that remains intact. Manufacturing MethodPicking standards are strict, usually carried out around the Qingming Festival, with an appropriate picking period of about half a month. For top-grade tea, single buds are picked; for…

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…

Purple clay is professionally known in the industry as purple clay ore, commonly referred to as five-color soil, and also known as "heavenly blue clay," "reddish-brown clay," "base groove clear clay," "bright red clay," etc. Generally, it refers to the basic raw material for making purple clay pots, a specialty of Yixing.It is found deep beneath the rock layers of Huanglong Mountain, between the "jia clay" strata. In Yixing, purple clay can be found in the clay mines within the Dingshu area. Products made from purple clay, such as purple clay teapots, rice cookers, vases, tea sets, and other purple clay crafts, owe their popularity largely to the tea-drinking culture. A notable feature of the purple clay teapot is that it does not overpower the aroma of tea and lacks a cooked scent; over time, even an empty pot will release a tea fragrance when filled with boiling water.The Aging Process of Purple ClayIn the field of purple clay, aged clay is generally referred to as aged or seasoned clay. This process is also known as soil nurturing and is commonly called storing the clay. It is one of the processing steps for purple clay ore. After the purple clay…

"Only This Green and Lustrous" Yunnan Green Tea, Oolong Tea Yunnan is the source of world tea, particularly the birthplace of large-leaf tea trees. Many people came to know Yunnan through Pu'er tea made from large-leaf varieties. In Yunnan, the history of ethnic minorities growing, processing, and drinking tea has a unique style that dates back a long way. However, before Pu'er tea became well-known, Yunnan tea had for a considerable period of time been outside the mainstream of Chinese tea. It has already been confirmed that large-leaf varieties in Yunnan are suitable not only for making Pu'er tea but also green tea, black tea, and white tea with remarkable taste. Due to the special nature of the large-leaf tea trees and the plateau terrain, especially for ancient tree teas, the sprouting is always later than small-leaf varieties. Pu'er tea only mentions "first spring," not "pre-Ming." When the first spring tea has yet to be picked and the spring scenery outside the window is at its best, everywhere is a scene of lush greenery – it is the perfect time to savor the "Only This Green and Lustrous" of Yunnan – green tea and oolong tea. Green - The Unique…

In autumn, dryness prevails and can easily deplete body fluids, leading to symptoms such as dry cough without phlegm or difficulty coughing up thick phlegm, dry eyes, mouth, and nose, tight and wrinkled skin, and irritability with difficulty sleeping. Dr. Tan Tao, Director of the Cervical and Lumbar Injuries Department at the First Affiliated Hospital of Traditional Chinese Medicine, recommends several health teas suitable for consumption during autumn. Chrysanthemum Tea Place four to five chrysanthemum flowers in boiling water and steep for two to three minutes. This tea has effects of dispersing wind-heat, suppressing liver yang, and clearing the liver and brightening the eyes. Chrysanthemum tea can also enhance the elasticity of micro-vessels, slow heart rate, lower blood pressure, and cholesterol levels. This tea is suitable for those with dry eyes, high blood pressure, and those prone to getting heat-induced oral ulcers. There are many types of chrysanthemums, each with slightly different effects. However, no type of chrysanthemum should be consumed continuously over a long period. Those who usually feel cold, have a cold constitution in the spleen and stomach, or experience diarrhea easily, those with wind-cold common cold, and women during menstruation should avoid drinking this tea. Tangerine Red…