Guangdong

A gentle breeze sweeps over the central-western part of Raoping County in Chaozhou City, where the vast sea of tea plants in Fubin Town stretches as far as the eye can see, undulating along the mountainside, and the tea fields are filled with a fresh aroma. Following winding mountain roads, the verdant tea trees gradually merge with the blue sky and white clouds, painting a beautiful summer landscape. Recently, relevant leaders of the Chaozhou Municipal People's Congress Standing Committee led a group of deputies to the people's congress and representatives from related departments to conduct the "Green and Beautiful Chaozhou - Deputies in Action" themed activity in Fubin Town, Raoping County, and Fenghuang Town, Guilu Town in Chao'an District. The focus was on a special investigation into the handling of key proposals concerning "Cultivating Tax Sources in the Tea Industry to Promote Fiscal Revenue Growth." During the event, the deputies were constantly on the move, gaining a comprehensive understanding of tea production and sales, tea tax revenue, quality control, brand promotion, and tea plant protection through site visits, listening to reports, and holding symposiums. They actively collected public opinions and fully leveraged their roles as people's congress deputies to empower…

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…

"Nine out of Ten People Have Gastric Issues," referring to the fact that most people have some degree of gastric problems. Many believe that tea harms the stomach, and those with poor digestive health should avoid it altogether. This is actually a significant misconception. For individuals with normal or slightly weaker digestive functions, all that's needed is to follow proper tea-drinking methods and choose suitable types of tea. Those with severe gastric conditions or who have been advised by doctors not to drink tea should follow medical advice. The key to whether tea nurtures or harms the stomach lies in how one drinks it. I. What "Stimulation" Does Tea Have on the Stomach? Tea can create a certain "stimulation" on the stomach, but this stimulation isn't entirely negative. On one hand, some active substances in tea bind with stomach proteins, which might cause discomfort for those with gastric issues. However, this discomfort is likely due to the timing, concentration, and amount of tea consumed. On the other hand, the alkaloids in tea can stimulate gastric juice secretion, promoting digestion and increasing appetite. For example, after consuming greasy foods, one often experiences bloating and nausea. Drinking a cup of tea half…

When Pu'er Shengcha is aged for ten years and stored properly, it undergoes rich changes in taste, becoming more mellow with reduced bitterness and astringency turning into sweetness and smoothness. Its aroma may also transform. What are the Characteristics of Pu'er Shengcha Aged for 10 Years? This depends on where you store your tea. For example, if stored in Kunming, its surrounding areas, or northern regions like Beijing and Northeast China, the aroma of Pu'er tea aged for ten years will be very good, with high concentration. The later transformation of Pu'er tea in these places is relatively slow, so the bitterness and astringency decrease slowly, but the tea's energy remains very strong. If stored in regions like Jiangsu, Zhejiang, Guangdong, or Fujian, which have higher humidity and temperature, Pu'er tea aged for ten years will have a smoother and richer broth, but the aroma will be much weaker. Different storage locations bring out different characteristics, and it's not necessarily true that one is better than the other. Personally, I believe that the nature of Pu'er tea is best preserved in drier places, what we call dry-storage Pu'er, which can better reflect the personality of Pu'er tea. However, opinions may…

Recently, affected by a strong cold air front, temperatures in Guangdong have dropped significantly, with some areas experiencing snow, ice, and freezing conditions, especially in the northern tea regions of Renhua, Lechang, and Lianshan, where "icicles" have appeared. To minimize the impact of low temperatures on tea production, reporters from Nongcun Nanfang Daily and the Southern Tea Channel contacted experts from the Guangdong Academy of Agricultural Sciences Tea Research Institute, the National Tea Industry Technology System Qingyuan Comprehensive Test Station, and the Guangdong Tea Industry Technology System to provide advice for tea farmers on how to implement effective frost protection measures for their tea plants, thus strengthening prevention and ensuring the safety of tea production. Impact of Frost Damage on Tea Plants After suffering from frost damage, tea plants may exhibit symptoms such as discolored and dried leaves, dead branches, and trunks. This can also delay the sprouting of spring tea, leading to reduced yield and quality, which affects economic benefits. Symptoms of frost damage in tea plants Care for Frost-Damaged Tea Plants 1. Care for Dormant Tea Plants Affected by Frost: For varieties with good cold resistance, timely drainage is needed to prevent repeated freeze-thaw cycles that can damage…

When brewing tea, controlling the water temperature can affect the taste and aroma of the tea. Different types of tea are best brewed at different temperatures, specifically as follows: Green tea: being delicate, it is not suitable to be steeped in boiling water; a water temperature of 80°C-85°C is recommended. Oolong tea: also known as green tea (a term that can be confusing as it is different from the non-fermented green tea), it is a semi-fermented tea with varieties such as Southern Fujian Oolong, Northern Fujian Oolong, Guangdong Oolong, and Taiwanese Oolong. There are three key elements to brewing oolong tea: the water used, the teaware, and the brewing technique. It's important to follow the principle of "using spring water from stone sources, charcoal stoves, and small teaware." Yixing clay pots or covered bowls are ideal choices for brewing, and the water should be boiled at over 95°C. Huang tea (Yellow tea): being a lightly fermented tea, varieties like Mengding Yellow Bud, Junshan Silver Needle, and Weishan Maojian belong to this category. The tea leaves are delicate, and too high a temperature can scald them, so a brewing temperature between 85°C-90°C is preferable. Black tea: the water temperature should be…

Every time I passed by the Merlion Park and looked up at the world-famous statue of the Merlion spouting water, something always felt amiss. One day, while idly watching the flow of passersby at an Orchard Road MRT station entrance, it struck me like a bolt of lightning: the Merlion statue has a stern expression without a hint of a smile. Just like the endless stream of pedestrians before my eyes, colorful as they were, their expressions were uniform: hurried, with serious faces. The constant spray of water, day and night, seemed to represent the relentless pressure that Singaporeans carry throughout their lives, unceasing and inexhaustible. I knew before arriving in Singapore that Singaporeans weren't particularly happy. On the world map, this tiny country is sandwiched between two large nations, Malaysia and Indonesia, with whom relations aren't entirely friendly. Lacking internal resources and facing external pressures, the nation struggles to find room to maneuver, constantly pushing itself to strive for excellence and work hard. During my stay in Singapore, I felt that the words "leisure" and "ease" were luxuries that were hard to come by. Even primary school students were competing over academic achievements, university professors were working tirelessly under…

01Hong Kong Storage (HK)When it comes to Hong Kong storage, many Pu'er tea enthusiasts and merchants often equate it with damp storage. Damp storage refers to the aging process being somewhat out of control due to excessive humidity or light mold and spoilage. However, Hong Kong storage is simply a term and does not necessarily mean damp storage. The term only represents a concept of storage. Similarly, many tea enthusiasts in the north misunderstand Guangdong storage, assuming it has a storeroom flavor. It's important to emphasize that most of the high-priced old teas, including those from the mark-level and imprint-level categories, have been stored in Hong Kong. This has contributed a large number of quality aged teas. Decades of accumulated experience and techniques in storage have also created a unique quality of aged teas from Hong Kong storage that is difficult for other storages to replicate. This is very much worth learning from by Pu'er tea merchants. Early Hong Kong storage typically had two types: ground storage and dry storage. Ground storage was natural storage, building warehouses. It is said that when Hong Kong tea merchants built tea warehouses, they had specific requirements, choosing locations on the hillside facing southeast,…

In recent years, more and more people have heard of Liubao tea, come to understand it, and started drinking or even collecting it. This is certainly related to the unique qualities of Liubao tea – its red, rich, aged, and mellow flavor, as well as its distinctive aroma and taste. It is also closely tied to Liubao tea's ability to improve over time. However, we cannot overlook the health benefits of Liubao tea. Many consumers feel refreshed after drinking Liubao tea. Some find themselves more energetic during the day, others find their digestion improved, and some even notice significant changes in their health check-up reports. The unique and remarkable health benefits of Liubao tea have made it a favorite among many people. As Liubao tea belongs to the category of dark teas, when discussing its health benefits, we often refer to the experiences with other dark teas or Pu'er ripe tea. Yet, what we fail to realize is that Liubao tea's unique processing techniques give it distinct health benefits not found in any other type of tea. Throughout history, there have been records of the health benefits of Liubao tea at different stages. Originating from Wuzhou, Guangxi, Liubao tea was…

"Welcome to the high-altitude tea garden live stream. Today, Fujia will introduce a group of young friends who have come from afar. They are youth volunteers from Beijing Institute of Technology, Zhuhai Campus, and Macau University of Science and Technology..." Recently, over 40 volunteers from the Zhu-Macao-Hong Kong Youth Assistance Zun Volunteer Service Team donned straw hats and slung small bamboo baskets over their shoulders to form an "E-commerce Assist Agriculture Squad." They arrived at the high-altitude tea garden in Shatang Village, Meitan County, Zunyi City, to support the "Guangdong-Guizhou Collaboration" and "Guizhou Tea to the World" initiatives. This event also invited Du Fujia, the first secretary of the village stationed in Shatang Village and one of China's Good Samaritans; Jiang Meng, a teacher at the Student Psychological Development Guidance Center of Beijing Institute of Technology (Zhuhai) and one of Guangdong's Good Samaritans; and Zhou Shaojun, a young writer and one of Zhuhai's Good Samaritans, to participate in live-streaming to assist agriculture and creative activities. As dawn broke, the volunteers trekked up the mountain, taking two hours to reach the high-altitude tea garden base located over a thousand meters above sea level. "Without skilled techniques or polished scripts, these volunteers…

Xiaoxinggan, hard in texture and fragrant in aroma, has a strong spicy scent that can uplift the spirit upon closer sniffing. The peel is dark greenish-brown, and high-quality Xiaoxinggan Pu'er tea will have a "white bloom" on its surface. When tasting it, one experiences a refreshing sensation, with a sweet taste, and the blend of Xiaoxinggan and Pu'er has a rather bold flavor. The unripe peel (qingpi) is cold and intense in nature, and to avoid harm to the body, it should not be used alone. Xiaoxinggan Pu'er tea, made by combining the unripe peel with warm-natured ripe tea, has already neutralized much of the intensity of the Xiaoxinggan, making the tea relatively cool in nature. However, those who are physically weak, have poor blood or qi, or have liver or spleen issues should drink less of it. Children and the elderly, whose constitutions tend to be weaker, should also consume it sparingly. The following four groups are most suitable for drinking this tea: 1. Those who consume foods that are high in calories and greasy may find the limonene in Xiaoxinggan Pu'er tea helpful in promoting the secretion of digestive juices, aiding digestion and reducing greasiness; 2. Individuals with…

Green tea can be brewed both cold and hot. Cold brewing is more suitable for hot weather, offering a refreshing taste that cools and quenches thirst. Hot brewing is part of many people's daily routine. Whether to choose hot or cold brewing ultimately depends on personal preference. Cold Brew or Hot Brew for Green Tea? While boiling water can quickly extract many nutrients from the tea leaves, the temperature of the hot water and the duration of boiling can affect the taste and color of the tea, which is why some people find their tea bitter. Cold brewing solves this issue by not only preserving the vitamins in the tea but also ensuring that other nutrients such as polyphenols and catechins maintain their antioxidant activity, similar to that achieved through boiling water. Overall, in certain aspects, cold-brewed tea is more convenient, releases less caffeine, and can help lower blood sugar levels. Convenient and Quick: You can use purified water, mineral water, or cold boiled water. The brewing time can range from half an hour to six hours. Reduce "Tea Drunkenness": Tea contains caffeine, which has stimulating effects. Some people may experience insomnia after drinking tea. Cold brewing reduces the release…

Recently, there has been frequent rainfall in South China, posing a challenge for storing Pu'er tea. Proper handling can lead to better transformation of the tea, while improper handling can cause issues such as mold. Storage has become a challenge, as different regions have varying climates, so is there a difference in storage methods? Don't worry, after reading this article, you will find answers to these questions. The Four Factors Affecting Pu'er Tea Storage When the same Pu'er tea is stored in different environments, the final aged quality will vary. The four factors that significantly influence the quality of Pu'er tea storage are "temperature," "humidity," "light protection," and "air." These play the most significant role in the transformation process of Pu'er tea during storage. 1. Temperature: Temperature plays a crucial role in the transformation of Pu'er tea. Excessively high temperatures can cause the tea to develop off-flavors; in excessively low temperatures, the transformation process slows down or even stops. Therefore, a relatively suitable temperature is essential for storing Pu'er tea. The temperature for storing Pu'er tea should not be too high or too low, and it is recommended to maintain it around 25°C ± 3°C. 2. Humidity: Humidity is also…

After the mid-Qing dynasty, Wuzhou became an important commercial port along the Xijiang waterway. Part of the Liubao tea was transported upstream from Jiangkou and Doucheng docks in Guangdong, converging in Wuzhou before being sent to major ports in the Pearl River Delta region, forming a new form of transportation and trade for Liubao tea. In the Liubao tea culture exhibition hall of the Wuzhou Tea Factory, there is a cultural wall reflecting the development journey of the Liubao tea industry, displaying many old photos of the factory in its early days. Recently, Mr. Liu Fusheng revisited the Wuzhou Tea Factory and specifically came to this cultural wall, gently touching one of the photos displayed on it. In this photo, workers at the tea factory are pushing Liubao tea packed in large bamboo baskets to the triangular mouth dock next to the factory using wooden carts. He gazed for a long time before speaking: “After the Liubao tea produced by the Wuzhou Tea Factory was transported to the dock, it would be loaded onto cargo ships waiting there, which then carried it batch by batch down the Xijiang to Guangzhou, Hong Kong, Macau, and even further abroad…” Selling Tea at…

Stepping into the 2024 Chaozhou Kung Fu Tea Conference, one is greeted by the fresh aroma of tea. Journalists discovered that while many tea companies and merchants are committed to tradition and quality, they have also embarked on an exploration of making their teas more youthful. Products have become more diverse, packaging more modern, and marketing models more varied, not only retaining older customers but also attracting a growing number of young people to the exhibition, infusing new vitality into the tea industry. Combining Tradition with Modern Trends Exploring More Possibilities in the Tea Industry After tasting Phoenix Dancong tea, Academician Liu Zhonghua of the Chinese Academy of Engineering once gave a classic evaluation: "With Phoenix Dancong, the first cup is love at first sight; the second cup leaves you yearning for more; the third cup binds you forever." At the exhibition, the Congxin Dancong booth featured tea packaged with this phrase as its central theme. Yu Yingfeng, founder of the Congxin Dancong brand, spoke with journalists about the creativity behind the tea packaging. "For the packaging, we used hand-drawn images of the ancient tea trees of Wudong Mountain as the background, presenting elements such as the land, the tea…

For the same tea, being stored in different places means facing different storage environments, which leads to differences in Puer tea collection between the north and south. When discussing with experienced tea enthusiasts, Kunlun found that sending the same tea to over 20 cities across the north and south resulted in variations in taste due to differences in storage conditions, humidity, temperature, and other factors. The difference in regional environments determines the methods for preserving Puer tea. So what are the characteristics of Puer tea storage in different regions? Storage can be divided into pure dry storage and natural storage. Natural storage involves keeping the tea in a natural environment on floors below the second level, without artificial processing. The tea undergoes natural transformation. The surface of the tea has a dull luster, and there is no dry aroma. The taste is not significantly different from pure dry storage. Pure dry storage involves keeping the tea in a professional tea warehouse above the second floor, where it naturally ferments under constant temperature and humidity. The surface of the tea has an oily sheen, and the tea has a fragrant aroma. The taste is rich and smooth, with a noticeable aftertaste.…

Home Tea Storage and Warehouse Storage Evaluation 1. Home tea storage originated in Hong Kong and Taiwan. In the mid-20th century, after the founding of the People's Republic of China, Pu'er tea consumption (except in Tibet) largely ceased on the Chinese mainland. Only Hong Kong retained a partial market for Pu'er tea. Hong Kong introduced Pu'er tea to Taiwan and some Southeast Asian countries. As such, due to its unique trading position, Hong Kong naturally became a distribution center for Pu'er tea. In fact, the concept of tea storage and even post-fermentation of Pu'er tea was born out of trade. In other words, although there has been a saying in Yunnan since ancient times that "grandfathers make tea, grandsons sell it" (another version is "grandsons drink it"), the initial concept of tea storage in Hong Kong was simply about stockpiling goods. However, over time, this gradually evolved into a more conscious approach to tea storage, with various methods being explored and moving towards professional tea storage. Due to Hong Kong's high population density and limited land, as well as limited warehouse conditions, along with the relatively small proportion of tea in overall trade, the capital and economic strength of those…

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”…

The three major hotspots for Pu'er tea storage are Guangzhou, Kunming, and Menghai. These locations have significant climatic differences, leading to distinct transformations in the stored Pu'er tea, each with its own advantages and disadvantages. Today, let's delve into the world of Kunming-stored Pu'er tea. Introduction to Kunming-Stored Pu'er Tea Kunming is known as the "City of Eternal Spring," located on the Yunnan-Guizhou Plateau. The temperature varies little throughout the year, making it a high-altitude humid city with relatively dry air during winter and spring. However, looking at macro data, Kunming cannot be considered a dry city, with an average annual temperature of 15 degrees Celsius and humidity of 71%. This is only 8 percentage points lower than Guangzhou. Yet, Kunming cannot be classified as having a humid climate; despite moderate humidity, the evaporation rate is higher, making it relatively dry. The transformation of Pu'er tea relies on fermentation, which requires temperature and humidity. Kunming's relatively dry climate, low air humidity, and stable temperature fluctuations create a suitable environment for Pu'er tea fermentation. The aging process primarily involves enzymatic reactions catalyzed by oxidases, leading to a relatively pure and singular transformation. Although the maturation period is longer, the conversion led…

The Glorious Journey of "A Tree" Green Big Tree 99 From the comprehensive cancellation of the unified purchase and sales policy in 1993, to the full implementation of the Pu'er tea national standard in 2008, during these 15 years, the Pu'er tea market entered a new era of diverse voices and perspectives. The dominant position of "China Tea" had changed with the times, and new theories were constantly being proposed. Amidst the transition between old and new systems, there might have been some dark chaos, but it was during this "darkness before dawn" that custom-made teas sparked a prairie fire, ultimately igniting a new era for Pu'er tea. Like the protagonist of today's story, "Green Big Tree", after it, custom-made teas ushered Pu'er tea into a world of diverse blooms, especially from the late 1990s to 2004, it was practically the domain of factory custom-made teas. Peacock, White Vegetable, Red Ribbon series, Yiwu Zhengshan Collection, Green Big Tree, 7262, and more, too numerous to list, after washing away the leaden hues of time and standing the test of the market, these products commanded high prices, with prices easily reaching several thousand yuan per cake, or tens of thousands, even hundreds…

Liubao tea, named after Liubao Town in Cangwu County, Wuzhou City, Guangxi Zhuang Autonomous Region, is unique as a low-temperature fermented tea stored in bamboo baskets, cellars, caves, or wooden dry warehouses (other dark teas are typically border trade teas). Its distinctive taste has garnered many fans.Historically, there was not only the Tea Horse Road but also a Tea Ship Ancient Route, which started right here in Liubao, Guangxi. The people of Wuzhou used inland waterways to transport goods such as tea and porcelain to all corners of the world, establishing extensive trade relations with the outside world, forming a profound historical legacy known as the “Ancient Tea Ship Route.” The route began in Dabao, Guangxi, followed the Liubao River, proceeded along the Dong'an River, passed through the Hejiang River, entered the Xijiang River, and reached Guangzhou, connecting to the maritime Silk Road for tea shipments. This route was unique in linking Guangxi, Guangdong, Hong Kong, and directly reaching Southeast Asia. Through this ancient tea ship route, Liubao tea emerged from the mountains, crossed oceans, and became one of the key commodities on the maritime Silk Road. The history of tea production and processing in Liubao can be traced back…

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…

The 2024 Chaozhou Gongfu Tea Conference concluded in Guangzhou on the 19th. Over 60 high-quality tea companies from Chaozhou, Guangdong Province, showcased more than a thousand varieties of Phoenix singleton tea collectively, along with a dazzling array of tea utensils, tea foods, and tea-related cultural and creative products, fully demonstrating the achievements of Chaozhou’s tea industry and presenting a grand feast of gongfu tea to tea enthusiasts. In recent years, Chaozhou has made full use of its resource and brand advantages as the “World Capital of Gongfu Tea Culture” and the “Chinese Oolong Tea Capital,” vigorously promoting tea culture, improving tea technology, expanding the tea industry, and accelerating the standardized, branded, industrialized, and quality-oriented development of Phoenix singleton tea. The city is developing organic teas, green foods, selenium-rich products, and other items that meet market needs through multiple channels, striving to make Chaozhou gongfu tea and Phoenix singleton tea famous throughout China and the world. According to statistics, by the end of 2023, the tea planting area in Chaozhou had reached 276,900 mu (approximately 18,460 hectares), with an annual output of 32,600 tons and an annual value of 8.195 billion yuan. Chaozhou ranks second in tea planting area and first…

1. The lemon, chopping board, knife, airtight jar, hands, and utensils used when taking out the lemon should all be free of water and oil. 2. The sugar-preserved lemon is not prone to spoilage but should be refrigerated and consumed within a week. 3. When using, take an appropriate amount of lemon slices along with the juice produced during preservation for better taste. 4. White granulated sugar is used instead of honey because honey does not react well to high temperatures, resulting in a sour taste after being steeped in hot water. 5. If using tea bags, pour the water first before adding the tea to prevent overly concentrated tea, which significantly affects the taste. Four Tips to Solve the Bitterness Issue in Hand-Made Lemon Tea! The reason why lemon tea becomes "bitter and astringent" is due to a phenomenon known as "delayed bitterness." So, how can we minimize the bitter taste in the lemon tea during preparation? Here are some tips: Choice of Lemon Variety Yellow lemons become bitter faster than green lemons and fragrant lemons when hand-beaten, so yellow lemons are suitable for Hong Kong-style lemon black tea, where only acidity enhancement is needed without the need for…