Learning

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…

Learning about tea is both an outer form and a deeper inner cultivation. Tea, bitter in the mouth, yet soothing in the heart. Learning about tea is much the same. Finding one’s own "way of tea" and returning to one's true self is a process. Those who start learning about tea are often confused, with one person espousing their beliefs and another singing a different tune. So the first realm of learning about tea is forming your own opinion. Regardless of what others say, consider it thoughtfully, ponder it, and then make a judgment. You don’t have to lean towards any particular side, but at least you have your own perspective! Once you’ve formed your own viewpoint, you’ll start to develop your own identity and circle, encountering those who share your views and those who don’t. This is when you receive the most significant impact, as conflicting theories and perspectives flood in, from idealist viewpoints to materialistic ideologies. Maintain skepticism about explanations of various viewpoints and distrust of so-called masters, possibly even feeling disheartened! From this point on, you won’t miss any opportunity to learn. You buy books, read them, make friends with fellow tea enthusiasts, and draw closer to…

Generally speaking, Pu'er tea that is boiled tends to be aged tea. So, can young raw Pu'er (stored for a relatively short period) be boiled and drunk? In fact, the ethnic minorities on Yunnan's tea mountains have had the habit of boiling tea for centuries. Back then, what they boiled was not necessarily aged tea. The tea leaves the farmers boiled may not have been in the strict sense of sun-dried green tea, perhaps semi-dried old Pakka, or even fresh leaves. What is certain is: they were not kneaded, making it difficult for the inner qualities of the leaves to seep out. To get a strong flavor, boiling was the most practical and effective method. Boiling raw Pu'er has at least the following benefits: 1. For most people learning to drink Pu'er, it helps distinguish whether it is genuine ancient tree tea. The taste of Pu'er tea is relatively strong. New learners drinking raw Pu'er might simply perceive bitterness. Experts have mentioned many methods for discernment, but they can still be difficult to apply. It's not that what the experts say is incorrect. Rather, for the leaves, finding similarities is easy. For example, some plantation tea leaves have very attractive…

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,…

This is a true conversation that took place between a tea maker with over a decade of experience and a connoisseur who has been storing white tea for the same amount of time, at a white tea factory. Eventually, a rapid moisture analyzer was used to test the controversial batch of white tea, revealing that its moisture content (the percentage of water in the tea leaves) had reached 6.4%. The tea maker's family sourced their tea leaves from a local core area and did a decent job with the white tea production process. Crucially, they never had trouble selling their tea each year, so he didn't have much of an awareness about storing white tea. The oldest teas they could find in the factory were no more than four to five years old, and there wasn't much of it. Why had the moisture content increased from less than 5% when the tea was first made to over 6% now? He couldn't figure it out and didn't seem too worried. In a thriving market, he didn't need to think too much about it. On the other hand, the connoisseur had started learning how to store white tea back in 2009 because…

Since I started drinking tea, I've developed a kind of dependence on it. It's like an addiction that I can't let go of. The word "addiction" generally leaves a bad impression, as in alcohol addiction, smoking addiction, or internet addiction. I love tea, and each person may have their own specific reasons for doing so: the lightness of the tea, its sweetness, its bitterness, its gentleness, or its aftertaste... In the hearts of tea lovers, tea is more than just tea; it's akin to the multifaceted nature of life, depicting different states for different people. Our connection with tea is inexplicable. Among thousands of varieties, those who love tea will have their preferences, but this affection and understanding of tea come from within. Cherish a fine cup of tea, waiting for a kindred spirit. Whenever someone talks about a good cup of tea, my eyes light up, and I don’t miss any opportunity to taste it. In the eyes of tea enthusiasts, every type of tea has its supreme quality, and which one you prefer depends on personal taste and the mood at the moment of tasting. Different teas bring different feelings and understandings at different times. The love for…

Great tea is grown, but it is also well-managed. As the saying goes: "One-third planting, two-thirds management." After three seasons of growth and harvesting in spring, summer, and autumn, the tea plant has expended a great deal of nutrients, and the soil between rows becomes compacted. As winter approaches, proper garden management becomes particularly important for the quality and yield of next year's tea leaves. For this reason, the Tea Industry Development Working Group, in collaboration with Guizhou Broadcasting Station's Ecology & Rural Channel, has produced a teaching video on tea garden management during autumn and winter for reference and learning by tea companies and farmers. The video received strong support from the Guizhou Tea Research Institute and covers four parts: fertilization principles and recommendations, pruning techniques for tea plants, pest and disease control, and cold prevention measures. 1 Winter Fertilization According to the growth and development patterns of tea plants, as they enter autumn and winter, the above-ground parts will gradually stop growing and enter dormancy. However, the underground parts become increasingly active and enter the peak period of root activity throughout the year. At this time, the plant's root system significantly strengthens its absorption capacity and has a…