Grain

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…

Green tea is the most diverse category of tea in China, produced in many regions. Examples include Longjing and Anji White Tea from Zhejiang, Guyu Purple Bud from Huzhou; Biluochun and Yangxian Snow Bud from Jiangsu; Huangshan Maofeng and Taiping Houkui from Anhui, among others. Due to its long-standing tradition, nearly every tea-producing region in the country has its own renowned high-quality green tea. The production of green tea does not involve fermentation, which means that it retains more of its original nutrients, thus having prominent health benefits. However, green tea also has a stronger stimulating effect on the human body, and people who are prone to insomnia or have weak digestive systems should drink less. Which Kinds of Green Tea Have a Stronger Flavor? Longjing: The taste is fresh and mellow, with an elegant aroma. The tea liquor is bright green and clear, and the leaves at the bottom are delicate and intact. Anji White Tea: The taste is light and refreshing, leaving a lingering fragrance in the mouth and a sweet aftertaste. The aroma is fragrant and lasts for a long time. The leaves at the bottom are bright green and the buds can be clearly distinguished. Lushan…

The Puer tea harvest season begins in March and continues through to November. Generally, the spring Puer tea is harvested from mid-March to early May. The harvesting of ancient tree spring tea usually starts at the end of March, with full-scale harvesting beginning in early to mid-April. The timing may vary slightly each year based on temperature conditions. Typically, the best time for fresh leaf picking is about half an hour after sunrise, ideally between 10:00 AM and 12:00 PM, to avoid issues related to high moisture content in the leaves that could affect the withering and processing. The optimal seasons for tea picking are spring, summer, and autumn. Specifically, spring tea is picked from March to late April; summer tea is harvested from May to June (with very limited Puer tea being picked during this period in Yunnan); and autumn tea is gathered in September and October. There is also a distinction between the dry and rainy seasons, with the dry season spring tea being particularly prized due to its robust character before the rains come. "Spring tip" tea is considered especially favored by nature, with the first spring buds sprouting from February to March. Any tea picked from…

"Throughout history, poets have been tea connoisseurs, toasting their friends with a cup of clear tea." In China's thousands of years of history, the humble tea leaf has played an indispensable role. Among the seven refined pursuits of life—music, chess, calligraphy, painting, poetry, wine, and tea—one cannot do without tea! The tea mountains are filled with verdant green after a whole winter of rest and accumulation. It seems that the fragrance of tea wafts from the tenderest and most vibrant branches among the leaves, its subtle aroma enchanting and intoxicating. Spring breezes are delightful, but nothing compares to sipping a cup of spring tea, lost in its floral splendor. What is Pre-Ming Tea? "Pre-Ming Tea" and "Pre-Rain Tea" are terms used in the Jiangnan tea region along the Yangtze River to refer to different stages of spring tea based on seasonal divisions. Due to the climate in the Jiangnan area, some early-emerging tea varieties begin sprouting around the Awakening of Insects and Spring Equinox. Thus, tea harvested before the Qingming Festival is called "Pre-Ming Tea." The appeal of "Pre-Ming Tea" has always been due to its high quality and relative scarcity. Its excellence lies in the tenderness of its buds…

"Pre-Ming tea is as precious as gold." Pre-Ming tea has delicate buds and leaves, a fresh and refreshing taste, but comes at a high price. Going back even further, there is pre-equinox tea. Tea harvested before the Spring Equinox is even more tender and commands an even higher price. Some seasoned tea drinkers prefer pre-grain rain tea, finding pre-Ming tea too tender and lacking in flavor. Every tea season in the south of the Yangtze River, local tea enthusiasts argue about this at least once or twice. With Dongting Biluochun now on the market, let's discuss which of these three types of Dongting Biluochun is better and which is more suitable to buy, providing you with some reference. Pre-Equinox Tea: Business Gifts and Freshness First Pre-equinox tea refers to tea harvested before the Spring Equinox. Pre-equinox tea is extremely tender, scarce, and reaches the top of the price range. Since March, the temperature has risen significantly, and Dongting Biluochun was sporadically harvested around the 10th, leading up to the Spring Equinox on the 20th, marking the first spring harvest. At this time, the buds and leaves are delicate, covered with abundant white down, and mostly processed into Super Grade 1…

Pre-Ming Tea is a term used in the Jiangnan tea region along the Yangtze River in China, referring to different stages of spring tea according to the seasonal division. The main categories are green tea and a small amount of black tea, while teas like Dahongpao and Pu'er do not have a "Pre-Ming Tea" classification. The history of Pre-Ming Tea dates back to the Wei and Jin dynasties, and its historical development and rising status are related to factors such as sacrifice rituals, Buddhism, politics, economy, and culture. Pre-Ming Tea has both external and internal advantages, such as being free from pollution and having rich contents. In terms of brewing, it's not always true that the fresher the spring tea, the better it is. Newly harvested Pre-Ming Tea should not be consumed immediately after roasting. Freshly made tea often carries a "fiery" taste, and if brewed right away, it can leave your throat feeling dry, and the flavor will not be fresh and delicious. Therefore, it's better to wait one to two weeks before drinking it for improved taste. What are the differences between Pre-Ming Tea and Pre-Rain Tea? Picking Time: "Pre-Ming Tea" refers to tea leaves picked before the…

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…

Dongting Mountain Biluochun tea is one of the top ten famous teas in China, ranking alongside Longjing tea from West Lake. It is produced in Dongting Mountain (now Dongshan Town, Wuzhong District, Suzhou) and Xidongting Mountain (now Jinjing Town, Wuzhong District, on the West Hill Island of Taihu Lake, Suzhou). The tea groves and orchards are integrated, with tea plants interplanted among peach, plum, apricot, and loquat trees, representing a typical intercropping model of tea and fruit. The manufacturing process for Dongting Mountain Biluochun requires high standards, with premium-quality tea leaves needing to be handcrafted. The raw materials consist of the tender buds from a single bud and leaf at the initial stage of development from the local tea variety. Producing one pound of Dongting Mountain Biluochun requires 65,000 such buds, which are carefully processed through five steps: spreading, fixation, rolling, shaping, and baking. The finished Dongting Mountain Biluochun has a slender, tightly rolled shape resembling a snail, with visible bee legs, densely covered in white down, and a silvery-green hue with a hint of emerald. The infusion is bright yellowish-green, with a fresh aroma and prominent fruity fragrance. The taste is fresh and strong, with a noticeable fruity flavor.…

Jiangmen Tianlu Xianyuan Agricultural Science and Technology Development Co., Ltd. was established on July 12, 2011, and is a key agricultural industrialization leader in Jiangmen City, Guangdong Province. The company adopts a development model of “Company + Cooperative + Base + Farmers,” with its tea plantations covering approximately 2,500 acres across the town. The company's tea plantation is located among the misty mountains and waters of Tianlu Mountain at an altitude of 350 to 600 meters. North of Tianlu Mountain lies Xinxiang, and to the south is Kaiping; it is the highest peak in central southern Guangdong, reaching 1,251 meters, making it the highest peak in southern Guangdong. Tianlu Mountain is the ancestral mountain of the Wuyi region. The mountain is shrouded in clouds year-round, dotted with peculiar rocks, and adorned with vibrant flowers. In the dense forests at high altitudes, the air contains up to 100,000 negative ions per cubic centimeter, creating a natural oxygen-rich environment. Relying on the foundation of native tea from Tianlu Mountain, the company has selected, improved, introduced, and cultivated over 20 premium tea varieties, including large-leaf Yunnan, JinXuan, HongYan, and BaiMao teas. In the same year, the company successfully registered the trademarks “Tianlu Xianyuan”…

With the arrival of spring, many tea regions have already started harvesting their spring teas, which will soon be available on the market. After a whole winter of rest and rejuvenation, tea plants have accumulated rich internal substances. During this period, the tea has a full flavor, is strong in taste, and is relatively more durable when steeped, making spring tea the best of the year in the minds of many tea enthusiasts. The first spring tea is the first batch of tea leaves picked in spring. As long as it is the first harvest of the year, it is called the first flush spring tea. This is also the first batch of tea to sprout each year. These leaves are smaller with larger, more abundant buds, good aroma, and a full-bodied, rich taste. What is the first flush spring tea? The spring tea, as the name suggests, is tea harvested and processed during the spring season, that is, tea picked and processed between the beginning of spring and the beginning of summer. Puer spring tea can be divided into “first flush,” “second flush,” and “end-of-spring” teas. “First flush” tea is made from the first tender shoots and leaves harvested…

Basic Introduction to Jingbian Buckwheat TeaBuckwheat tea is a beverage made by screening and roasting buckwheat seeds. The naturally grown "Yuzhao-4" and "Bitter Buckwheat" in the Baiyu Mountain area are well-known green foods, and Jingbian buckwheat has won many awards as an excellent minor grain variety. Nutritional ValueIn addition to rich protein, chlorophyll, fat, carbohydrates, crude fiber, minerals, and trace elements, buckwheat tea also contains 18 natural amino acids, with a total content of 11.82%, and nine fatty acids, which promote growth and development in children and can prevent coronary heart disease in adults. History and FolkloreLong ago, there was a great drought; for several months, not a drop of rain fell. Crops failed, and the people suffered greatly. As the harvest season approached and the people continued to pray for rain, the Dragon King could no longer bear to watch and went to speak to Jade Emperor on their behalf. Hearing of the plight of humanity, Jade Emperor felt he had neglected his duties and promptly arranged for a thorough rain. The Dragon King reported back that it would be too late, as the weather was cooling and there was nothing left to flower and produce seeds. Jade Emperor,…

After the Laba Festival, the New Year atmosphere gradually thickens. At this time, tea shops in the capital also enter their peak season. Long queues for purchasing tea reappear in front of many old-established tea houses. Why do ordinary people concentrate on buying tea at the end of the year? On the one hand, it is to keep it for entertaining distinguished relatives and friends who come to celebrate the New Year; on the other hand, it is to prepare it as a gift when visiting during the New Year. However, when giving tea as a gift, we not only need to consider quality but also packaging issues. For a long time, we have had a misunderstanding that plain-packaged tea is fine for personal consumption, but if it’s a gift, it seems a bit lacking. To cater to such consumer psychology, the tea packaging available on the market can be said to be dazzling and varied. Taking the material of tea caddies as an example, metal ones are common, and hardwood ones are not uncommon. Some, to highlight their grade, wrap real leather around the outside of the tea caddy, and some even inlay them with jade. Frankly speaking, the…

It's spring tea season once again. Whenever the tea season comes around, we often hear about "spring tea." What exactly is spring tea? Why is it so highly regarded in the tea industry? Spring tea is made from the buds and leaves of tea trees that have emerged after their winter dormancy. The tea buds accumulate abundant organic substances during their winter dormancy. In addition, the moderate temperatures and sufficient rainfall of spring result in plump, nutrient-rich tea buds. The freshness, fullness, and balance of spring tea are extremely high. In particular, the first flush of spring tea embodies the essence of the entire spring season. Characteristics of Pu'er Spring Tea After a winter's hibernation, tea trees store more energy and nutrients due to their slow growth. Moreover, the growth of tea trees in winter primarily occurs at the roots, where amino acids are produced and then transported to the tips of the tree—the tea buds. Amino acids are crucial for the synthesis of aromatic compounds. In terms of appearance, spring tea has fresh leaves with a lustrous color, thick and small leaves with fine veins, and not very noticeable serrated edges. There are many fine hairs on the leaves.…

Many tea merchants viewed Jiangkou in Guangdong and Doucheng as key nodes on the ancient Tea Ship Route, setting up transshipment points to transfer Liubao tea for onward transportation. Summer in Guangdong is punctuated by sudden downpours. In Doucheng Town, Duancheng County, Yunfu City, a heavy rainstorm dispersed the heat of the afternoon. Deng Zhi brewed a cup of Liubao tea at home and began recounting past tales to his guests. Deng Zhi's grandfather and uncle ran Tongfa Long Trading House in Doucheng and Yingji Tea Shop in Liubao Town, Guangxi, respectively. One was responsible for production, the other for sales, controlling the family's tea business until the 1950s. At its peak, other tea merchants would entrust them with the storage and transportation of Liubao tea. When speaking of his family's former glory, Deng Zhi couldn't help but light up. Over 60 years have passed since the main branch of the Tongfa Long Trading House in Doucheng changed hands, rebuilt into a new shop. The Doucheng wharf has also undergone significant changes, but the memories linger in the elderly man's mind... Establishing a Transshipment Point in Jiangkou The Hejiang River, 433 kilometers long, flows through Fengkai County, Zhaoqing City, Guangdong…