Lotus

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…

Aged Pu'er ripe tea is characterized by its sweetness, smoothness, richness, softness, and thickness. 1. The color of aged ripe tea is reddish-brown, and the aroma is more elevated, without any foul odors; 2. After brewing with boiling water, the tea liquor appears as amber-red, bright and clear, with a pure aroma, fine texture, sweet and mellow taste, good returning sweetness, and very evident salivation-inducing properties. The entrance is rich and sweet, with a very noticeable woody aroma. How to Brew Aged Pu'er Tea for Best Taste 1. Place the Pu'er tea leaves into a filter cup, about 10 grams, and pour freshly boiled water over them in the filter cup, covering the leaves. After a moment, remove the filter cup and discard the first infusion of tea water. Pour boiling water again, covering the leaves, put on the cup lid, and let it sit for around 20 seconds. Open the cup lid and invert it, take out the filter cup, and let a few drops of tea juice drip off, then place it inside the cup lid. 2. Pu'er tea is very durable in brewing. When you are about to finish the first infusion, you can place the filter…

Puer tea has the characteristic of becoming more fragrant with age, and its true value is best realized during post-fermentation transformation. This is why aged Puer teas are highly favored. What are the precautions for collecting Puer tea? Puer Tea Collection Precautions Firstly, some people blindly pursue Puer teas that are 30 to 50 years old, even seeking rare aromas like camphor or lotus. In reality, Puer teas over 20 years old are already quite scarce, and those over 30 to 40 years old are exceedingly rare. Some so-called "aged teas" sold on the market for hundreds of yuan are actually produced by merchants using teas that are only one to two years (or even a few months) old, compressed at a cost of just tens of yuan. Secondly, many believe that they can make substantial profits from collecting and aging Puer tea. However, there are significant challenges in personally collecting Puer tea at home. The aging process of Puer tea is influenced by factors such as time, temperature, air, humidity, and environment. Different storage environments and temperatures can result in significant differences in the quality of the tea. One characteristic of tea is its ability to absorb odors; therefore,…

Shiting Green Tea is produced in the town of Fengzhou, Nanshi City, Fujian Province, at Lotus Peak on Jiuri Mountain. The tea at Lotus Peak is not only a beverage but also a scenic feature. On the rocks of Lotus Peak are inscribed the words “Lotus Tea (i.e., tea) bosom,” which means: standing on Lotus Peak and looking down, one sees an expanse of green tea fields. The inscription of “Lotus Tea Bosom” dates to Taiyuan Bingzi (376 AD). This is the earliest known record of tea in Fujian Province, predating Lu Yu's Tcha: A Treatise on Tea by more than 300 years. This suggests that tea production at Lotus Peak dates back to the Jin Dynasty, attesting to the long history of Shiting Green Tea. From the Jin Dynasty through the Sui and Tang Dynasties, the development of Lotus Peak tea was rapid. In a poem by the Tang Dynasty poet Han Wu, he writes: "Seeking the old man among the cliffs for immortality herbs, the local custom is to gather tea songs," indicating that tea picking was already a common practice. By the Northern Song Dynasty, the development of Lotus tea reached unprecedented heights, with scholars visiting the…

Pu'er, as a post-fermented tea, undergoes subtle changes in its aroma and flavor over time. The unique taste formed bit by bit, day after day, may be the most charming aspect of Pu'er. It is this transformation that endows Pu'er tea with collection value. So, what kind of Pu'er tea is worth collecting? Why hasn't my tea appreciated in value? What Kind of Pu'er Tea Is Suitable for Collection The infusion should be bright. For Pu'er tea, the infusion color of a new tea is golden yellow, and the older the tea cake, the more the infusion color will tend towards red. Pu'er tea stored in a dry warehouse generally has a clear and bright infusion. If the infusion is murky, it could indicate wet storage or that it has been stored in a damp environment. The aroma should be pure. Good Pu'er tea should have a pure aroma without any strange or pungent odors. Purity refers to an aroma that, when smelled with the nose or tasted with the mouth, produces only a pure tea scent. For example: camphor aroma, plum aroma, orchid aroma, jujube aroma, lotus aroma, etc. The storage should be proper. In general, the storage environment…

I have always loved tranquility: a book, a cup of tea, a moment of leisure that belongs to me. My heart finds peace in the quiet corners, filled with joys and sorrows alike. I do not feel lonely or regretful; only the faint hint of longing that inadvertently settles on my brow. I wish to become a blade of grass, growing under the sun and dancing with the breeze. To find contentment without desires, to exist in silence, cultivating a heart full of tolerance and openness. To embrace all the flavors of life and savor every emotion, living without disturbance, smiling at the world. I place my pen in the ebb and flow of time, entrusting my thoughts to the words that rise and fall. I seek warmth and lean on the soul, allowing kindness to grow within me, making my heart pure and beautiful. Life is like a speck of dust, sometimes flying high, sometimes settling down. Each day passes in toil and haste. To live happily, one must learn to please oneself. The road ahead may be thorny, but with confidence and determination, by being strong and brave, free from worry and fear, we can walk through any…

Twelve slimming teas, tailored for dieters, those with edema, meat lovers, those hoping to burn fat, constipation sufferers, and more. This summer, let these teas help you easily sip away your body fat. 1. Dieters Should Drink Oolong Tea Due to dieting for weight loss, eating less means there's less food residue, sometimes accumulating for several days before a bowel movement, which can easily lead to dryness. We recommend drinking oolong tea. Ingredients: Oolong tea. Preparation: Simply steep in boiling water. Benefits: Aids digestion, expels phlegm, detoxifies from alcohol and greasy foods, and reduces fat. 2. Those with Edema Should Drink Job's Tears Tea The causes of edema are numerous. If it is simply due to water retention causing the edema, we recommend drinking job's tears tea. Ingredients: 10 grams of stir-fried job's tears, 5 grams of fresh lotus leaf, 5 grams of hawthorn. Preparation: Boil with hot water and drink. Benefits: Heat-clearing, dampness-expelling, treats edema. 3. Stress-Induced Constipation? Drink Lotus Leaf Tea Low mood and high stress may increase the sensitivity of the intestines, leading to constipation. We recommend drinking lotus leaf tea. Ingredients: 3 grams of lotus leaf, 6 grams of stir-fried cape jasmine seeds, 3 flowers of…

1. Kneading and Fermentation ForgeryTraditional white tea production emphasizes "no stir-frying, no kneading." However, to achieve this appearance, cunning counterfeiters introduce "new techniques," including light kneading, increased fermentation, or controlling water content during the cake-pressing process to induce moderate fermentation, turning the infusion red to mimic aged white tea. Over years of storage, the internal components of aged white tea gradually change, resulting in a more reddish infusion, a thicker mouthfeel, and a smoother taste when brewed.Flaw: Although the fake aged white teas with kneaded and fermented leaves can imitate the color of the infusion, they cannot replicate the medicinal and lotus aromas that come from years of aging. 2. High-Temperature Drying ForgeryTo make the fake aged white tea produce a reddish infusion quickly and impart sweetness, counterfeiters use "high-temperature drying." However, the dried tea will encounter problems during subsequent storage and transformation. Traditional white tea emphasizes "natural withering," and high-temperature drying leads to the loss of active substances.Flaw: The aroma of high-temperature-dried fake aged white tea may feature a smoky scent and caramel notes. While not unpleasant, these aromas are not characteristic of authentic aged white tea. 3. Old Leaves on the Surface, New Leaves InsideCounterfeiters might use mid-aged…

As the saying goes, preparation is key, and the beginning of autumn signals that we should prepare for the fall season. After summer, one may feel weak even without illness. Cultivating yang in spring and summer, and yin in autumn and winter, the appropriate nourishment in autumn is the best time to restore and regulate the functions of various organs in the body. Reasonable "nourishing of autumn" involves replenishing the vital energy dissipated during the hot summer, preparing the body for the storage period. Drinking tea is the best daily method to cleanse the intestines; it can eliminate fat and grease, supplement vitamins and fiber, help the intestines detoxify and peristalsis, and expel toxins accumulated in the colon. 【Tea Can Prevent and Alleviate "Autumn Dryness"】 The first sign of autumn dryness is a sore throat upon waking up in the morning, accompanied by severe nasal sensitivity, skin dryness, dry hair, colds, coughs, and nosebleeds. Plain boiled water is clearly less effective than tea in hydrating and relieving dryness, and the beneficial components in tea water can effectively alleviate and "treat" the discomfort associated with autumn dryness. Ladies who hydrate their skin in autumn cannot rely solely on applying toner; they…

With the recent spell of high temperatures, the air has become stiflingly hot. Have you turned on your electric fan or perhaps the air conditioner to cool off in this sultry weather? The humid climate brought about by such heat can lead to an accumulation of dampness within the body. When dampness accumulates in the body, it can cause a lack of appetite and other issues. Excessive dampness can also lead to digestive problems, which are typically addressed through dietary adjustments. Chenpi is particularly helpful for those suffering from poor digestion and loss of appetite. The Benefits of Chenpi Chenpi is a type of Chinese medicinal herb that has a pungent and slightly bitter taste and is warm in nature. It can effectively dry dampness and transform phlegm, helping to remove excess dampness from the body. It is known for its ability to regulate qi and relieve pain, as well as to strengthen the spleen and harmonize the middle energizer. These properties make it useful for improving spleen and stomach weakness. For those who frequently consume greasy or cold foods or live in cold and damp environments, leading to excessive dampness in the body, chenpi can help regulate the spleen…

Ripened Pu'er tea, having undergone a process of pile-fermentation, typically presents itself with a tight and uniform appearance, a reddish-brown color, and golden buds visible. Over time, as it ages, ripened Pu'er tea develops a richer and smoother taste that is both delicate and full-bodied. It also exhibits characteristics such as sweetness, aged aroma, smoothness, among others. The tea liquor is not only thick and viscous but also has a rich and layered taste that lingers long after consumption, with an entry that is gentle and smooth. In terms of aroma, it offers woody and floral fruity scents. How to Describe the Taste of Pu'er Ripened Tea 1. Aroma The aged aroma is the most basic scent in ripened tea. If stored properly, ripened tea that has aged for more than five years will develop into a richer and more complex bouquet, including aromas like camphor, ginseng, medicinal, jujube, aged, woody, and others. The pile-fermentation process may result in a "pile-fermentation smell" in new ripened teas. However, skilled processing and strict production procedures can reduce this odor to some extent, and after two or three years of aging, the pile-fermentation smell will fade, revealing a fuller and rounder taste. 2.…

The Silver Needle White Tea is made from the plump buds of the large-leaf white tea plant. The buds are covered in white down, have a color like silver, and a shape resembling a needle; they have a fresh aroma with a distinct downy scent and a taste that is harmonious, refreshing, and sweet. The infusion is bright and pale apricot in color. When steeped in a cup, the tea buds slowly sink to the bottom, unfurling upright as if they were slender silver needles or pointed bamboo shoots, creating a remarkable sight. It has a fresh downy aroma and a sweet and mellow flavor, making it a high-quality tea. Silver Needle White Tea is known for its ability to improve eyesight and reduce internal heat, and can treat severe cases of heat. Because it requires specific tea plant varieties and processing techniques, its annual production is very low. Therefore, it is a rare treasure among white teas. Throughout the year, nature undergoes cyclical changes: spring sprouting, summer growth, autumn harvest, and winter dormancy. As seasons change, natural environments, temperatures, and human physiological functions also alter. To better preserve health and ensure physical and mental well-being, choosing suitable teas and…

    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…

Raw Pu'er tea exhibits various aromas such as orchid, floral, and fruity scents, while ripe Pu'er tea has distinct aromas like aged wood and camphor. These two types of tea have significant differences in both aroma and taste. If stored together, the inherent adsorbent properties of the teas can cause the aromas to mix, which not only alters the original aroma of the teas but may also introduce unwanted flavors. In a single storage container, even if storing only one type of tea (either raw or ripe), it is best to keep teas with similar aromas together. Why Can't Raw and Ripe Teas Be Stored Together? 1. Firstly, raw and ripe Pu'er teas have different aroma profiles. Raw Pu'er tea typically features fresh aromas like downy fragrance, lotus, and flowers, whereas ripe Pu'er tea often has more mature aromas such as ginseng, medicinal herbs, aged wood, dates, and camphor. Due to these differing aroma types, if raw and ripe teas are stored together, their aroma compounds can cross-advertise, masking or altering each other's natural aromas. The result would be a blend that doesn’t truly represent either the raw or ripe tea, and such mixed-flavored teas are generally not well-received in…

Recently, aged white tea has been very popular. Many tea enthusiasts say that they brew several pots of aged white tea at home every day. After drinking it, they feel warm and comfortable, especially in their throats, which can be particularly soothing when dealing with a persistent cough after being ill. Why is aged white tea so popular in winter? There are probably three reasons: First, it has a unique color, aroma, and flavor: Over time, the aroma of aged white tea transforms from the fresh, floral notes of young tea to richer, more mature scents of dates, medicine, and lotus leaves, while its taste becomes more robust; Second, aged white tea has certain health benefits, helping to boost our immune system and prevent colds to some extent. This is based on the experiences shared by many tea enthusiasts. Third, aged white tea can be steeped, brewed, or boiled, making it perfect for the current trend of stove-top brewing that's sweeping across various platforms. However, because white tea undergoes transformation during storage, we should pay extra attention to how we store it. Otherwise, the aged white tea we've worked hard to preserve might end up as a pile of flavorless…

Peering through the mist and looking down from above, rows of tea plants overlap in layers, scattered like stars across the mountains, nurturing this land like the source of life — Mount Mengding. Located on the southwestern edge of the Sichuan Basin in the eastern part of Ya'an City, Mount Mengding occupies the golden zone for tea cultivation in Sichuan. With distinct seasons, abundant rainfall, uniform sunlight, fertile soil, and suitable temperatures, it is often referred to as the "Rainy Sky of Western Sichuan," making it an ideal environment for tea plants and providing favorable conditions for high-quality tea. The Legacy of Mengding: Tracing the Ancient Legend of a Thousand-Year Tribute Tea In the Western Han Dynasty, the tea ancestors began planting tea on Mount Mengding, sowing seven sacred tea saplings on the peak of Lotus Five Peaks, initiating the precedent of Chinese tea culture. The quality of Mount Mengding's tea was exceptional; after eight centuries of word-of-mouth praise, it became renowned nationwide and eventually graced the palates of royalty, becoming a tribute item. During the Tang Dynasty, tea from Mount Mengding was officially listed as a royal tribute; by the Guangxu period of the Qing Dynasty, the finest tea…

A common question I often receive from teapot enthusiasts is: can the speed at which a teapot dries after being watered determine the quality of the clay used? In fact, there is no direct correlation between how quickly a teapot dries and the quality of its clay. Nor should the speed at which water dries be used to distinguish whether a teapot is made of genuine purple clay. Below are several examples to illustrate this: The speed at which the water dries is directly related to the following factors: 1. The surface finish (mingzhen) of the teapot: If the surface finish is well-executed, the water will dry faster; otherwise, it will take longer. 2. The fineness of the clay (mesh size): A higher mesh size (finer sand particles) means that the body of the teapot is more compact, so the water will naturally dry faster. Conversely, it will take longer. 3. The shape of the teapot: Certain shapes, like the Beauty of West Lake, Dragon Egg, or Siting teapots, do not tend to retain water on their surfaces due to their smooth contours, so they dry quickly. On the other hand, shapes like the Antique, Flat Lotus Cover, or Hollowed…

There's a popular saying about white tea: "One-year tea, three-year storage, seven-year treasure." Based on its aging period, white tea can be categorized into new and aged varieties: New white tea refers to the tea harvested and processed in the current year; aged white tea is the tea that has been stored for years and exhibits characteristics typical of aged tea. However, distinguishing between new and aged white tea can be challenging for many tea enthusiasts. Today, we will compare the appearance and quality of one-year new tea, three-year-old tea, and seven-year-old tea to help you discern and appreciate the differences between new and aged white teas. One-Year New Tea Appearance Naturally spread out, with plump and upright buds, even and mostly intact leaves with slight fragmentation; The leaves display a natural gray-green or bluish-green color, with a fresh luster, creating a beautiful contrast between the bluish top and the silvery-white underside; Abundant soft silver-white down. The aroma is delicate floral and downy. Quality The infusion of new tea is clear and bright, with a light apricot-yellow hue, and its taste is particularly fresh and sweet. Three-Year Aged Tea Appearance The integrity of three-year-aged tea is slightly compromised; It has…

"White Peony tea," a precious variety, is produced in Zhenghe, known as the "Hometown of Chinese White Tea." White Peony tea is picked at the stage of one bud and two leaves, requiring that the buds and leaves are covered with white down, referred to as "three whites." The shape of the tea is two leaves embracing a bud, with a natural leaf posture and white down covering the back of the leaves. After brewing, the liquor turns apricot yellow or orange-yellow, clear and bright, with a fresh and lasting downy fragrance. The veins are slightly red, scattered among the green leaves, earning it the praise of "red dress on a white body." The preparation method for drinking White Peony tea is similar to that of green tea but, due to the lack of kneading, the tea juice does not easily seep out, so the brewing time is slightly longer than for green tea. "White like clouds, green like dreams, clean like snow, fragrant like orchids," this tea, which is cold and cool in nature, has the effects of heat-clearing and summer-heat dispelling, making it an excellent drink for refreshing the heart and purifying the spirit in summer. It is…

If conditions permit, consider the following types of purple clay teapots: Clay: Purple clay, red clay, slope mud, etc. Pot shape: Large belly (considering that Yunnan black tea leaves are relatively large) Capacity: Over 200 milliliters Black tea is a fully fermented tea made from new shoots of appropriate tea trees, processed through withering, rolling (cutting), fermentation, and drying. Drinking it regularly not only aids digestion but also nourishes and protects the stomach, making it very suitable for winter consumption. Some people are casual about their tea drinking and will brew black tea in any cup, while others are more particular and use a purple clay teapot to enhance the lingering aroma of the black tea. Not all purple clay teapots are suitable for brewing black tea. Firstly, black tea is named for the red color of its tea soup and leaf base when brewed. Due to the dark color of the tea soup, clays such as purple clay, bottom groove green, clear purple clay, and sky blue clay are suitable. You can choose darker colored clays. If using original green or duan mud, be sure to clean them promptly to avoid unsightly tea stains. The color of the purple…

After the start of the dog days, most regions in our country officially enter "grill mode." The dog days fall between Minor Heat and Start of Autumn, marking the hottest, most humid, and sultry period of the year. As the saying goes: "It's hot during the dog days." This can be interpreted as: "During the heat, it's better to stay still than to move around." So, how should one maintain health during this season? First Challenge: Nourishing the Heart As temperatures gradually rise, the body's consumption also increases. Once summer arrives, many people feel unwell and lethargic. According to traditional Chinese medicine (TCM), "the summer qi is connected to the heart qi." During this time, nourishing the heart involves two aspects: caring for the blood vessels and adjusting sleep patterns. Caring for Blood Vessels: To care for your blood vessels, it is recommended to maintain a light diet. Eat more foods like onions, mushrooms, black fungus, milk, lotus seeds, and bean products. Try to maintain a calm state of mind and eat plenty of vegetables, fruits, and whole grains to increase fiber intake, vitamin B, and vitamin C, which helps prevent arteriosclerosis. Adjusting Sleep Patterns: Sleep nourishes essence and qi,…

The four types of pots—Lotus Seed, Drum Imitation, Duetsphere, and Duet—are very similar and often confused. Let's clarify these four pot styles: As shown above, the Drum Imitation is generally the shortest among these four pots, with a handle that may have an inverted ear (a small ear-like protrusion at the end). The Lotus Seed pot is slightly taller than the Drum Imitation and also has an inverted ear on its handle. The Duetsphere pot is the tallest of the four, and its handle does not have an ear-like protrusion. The bottoms of the first three pots—Drum Imitation, Lotus Seed, and Duetsphere—are all fitted with a false bottom; looking straight down, there is no visible "foot," as the body curves directly to the bottom. The last style, the Duet pot, easily reveals its bottom, which features a "line" or "foot." This makes it relatively easy to distinguish. Its handle also lacks an ear-like protrusion. Lotus Seed The "Lotus Seed" pot shape consists of circles stacked from small to large, symbolizing the Chinese traditional meaning of "successive generations of noble offspring." Ancestral customs often use homophones for auspiciousness. The basic characteristics of the Lotus Seed pot are: overall fullness, broad shoulders…

The diverse and ever-changing scents of tea are one of the main motivators for many new tea enthusiasts to get started, and a source of enjoyment for seasoned tea connoisseurs. For example, green teas have a "roasted chestnut" or "fried bean" aroma, while black teas tend towards a "sweet fruit" or "flower honey" scent. The variety of aromas in Pu'er tea is even richer, with raw Pu'er offering lotus, orchid, and fruity scents, as well as apricot aroma, while ripe Pu'er has glutinous rice, jujube, woody notes, and more. Many of these aromas can overlap. Where do all these aromas come from? Why do so many of them only approximate rather than perfectly match the descriptions they're given? In this article, Lu Li will guide tea enthusiasts through the different layers of tea aromas and where the various types of Pu'er tea aromas originate. Sources of Pu'er Tea Aromas In earlier times, Taiwanese tea expert Deng Shihai summarized four types of Pu'er tea aromas: camphor, lotus, orchid, and green (fresh) aromas. Later, the industry continued to summarize the rules of changes in Pu'er tea aromas, adding more descriptive terms that contributed to the development of the Pu'er tea aroma system.…

A teapot enthusiast asked: My zisha teapot dries almost instantly after pouring water on it, does this mean the clay is of high quality? Many people enjoy pouring boiling water over their teapots while brewing tea to judge the quality of the clay by how quickly the surface absorbs water. They believe that chemically treated teapots have a smooth, wax-like surface that doesn’t absorb water, whereas teapots made from original, pure clay can rapidly absorb moisture due to the superiority of the clay. Today, let’s discuss what the “water absorption” of zisha teapots is all about. Do Zisha Teapots Really Have “Water Absorption”? In fact, the speed at which a zisha teapot absorbs water is related to the crystallization degree of its firing, the shape of the teapot, and the fineness of the zisha clay, among other factors. Generally, new teapots are more absorbent than those that have been used. A zisha teapot cannot absorb as much water as you pour on it; this is fundamentally a flawed theory. For a qualified zisha teapot, we control the level of its “water absorption” within a very small range, typically around 1.5% to 2%. Why Do People Think Zisha Teapots Have “Water…