Mineral

Golden Bud tea should be brewed at a water temperature of 85 to 100°C. As a type of green tea, it is characterized by its unique freshness and tender aroma. There are mainly two ways to brew this tea in daily practice: using a lidded bowl or a glass cup. When brewing with a lidded bowl, the tea can be separated from the water, and boiling water can help release the tea's aroma. When using a glass cup, the tea cannot be removed from the water immediately, so a lower water temperature around 85°C is needed to avoid bitterness caused by prolonged steeping at high temperatures. Method of Brewing Golden Bud Tea 1. Cool boiled mineral water for three minutes until it reaches 90°C; 2. Take an appropriate amount of Golden Bud tea and place it in a glass cup; 3. Pour in 90°C water; a lower temperature will not allow the tea leaves to fully unfurl into their natural shape, while too high a temperature can destroy the amino acids in the tea; 4. As the dry tea slowly unfurls, gently rotate the glass cup to admire the golden, fresh appearance of the leaves as they slowly grow at…

White tea actually cools the body. It is a minimally processed type of tea. White tea's nature is inherently cool, and during its production, it is merely sun-dried or gently dried over low heat without undergoing any other processes like steaming or rolling. Therefore, its inherent properties remain intact, making it particularly effective for reducing fever and cooling the body. If you experience symptoms such as swollen gums or canker sores due to heatiness, drinking some white tea may help alleviate these issues. Does White Tea Cool the Body or Cause Heatiness? In the "Compendium of Materia Medica," Li Shizhen recorded that "white tea is cool in nature, similar to rhino horn." Traditional Chinese medicine has proven that white tea has a slightly warm, yet cool nature, and is effective for reducing fever, cooling the body, and eliminating dampness and toxins. For a long time, in white tea-producing areas like Fuding, a concoction of white tea and rock sugar has been used to cool the body, relieve dryness, treat toothaches, constipation, and discomfort from being out of one's element. Aged white tea is even used to treat illnesses like measles and fevers in children. Moreover, drinking white tea can alleviate…

  When I was a student, I often had the experience that whenever I decided to study seriously, I would first need to tidy up my desk and prepare all the necessary supplies. I firmly believed in the saying, "If one is to be good at his work, he must first sharpen his tools." Learning about tea is no different; if you are truly committed to learning about tea, some basic tools are essential. | Water Quality Test Kit To make good tea, you first need good water. Only a few people can distinguish good water with their naked eye, so we need to use tools. There are many dimensions for assessing water quality, and testing tools include test papers, test pens, and test kit reagents of various types. However, if we are only talking about drinking tea, pH testing and water hardness testing are sufficient. pH Test Paper Generally, the pH value requirement for water used in tea is weakly alkaline. The national standard range for drinking water pH is between 6.5 and 8.0. You just need to place the test paper in the water, then compare it to the color chart to make an easy judgment. Water Hardness…

   The seven correct steps for brewing tea: boiling water, washing cups, adding tea leaves, infusing, pouring tea, serving tea, and savoring the tea.    The first step is to boil the water for brewing. The second step is to rinse the teaware with boiling water. The third step is to add the tea leaves to the cup. The fourth step is to pour water over the leaves to infuse them. The fifth step is to distribute the tea into the cups. The sixth step is to serve the tea to guests. The seventh step is to enjoy the tea with guests or friends. One; Boiling Water    For brewing tea, mountain spring water, purified water, and mineral water are ideal choices. Regardless of whether you need water at 80 degrees Celsius or 90 degrees Celsius, it must be boiled first before cooling to the desired temperature. Two; Washing Cups    Pour hot water into the teapot, gaiwan, aroma cup, and tasting cup. This process, known as warming and rinsing the teaware, cleans the utensils and raises their temperature, which helps in bringing out the aroma of the tea later on. Be sure to quickly discard the water. Three; Adding…

Pasha Tea Mountain is located in the Gelanghe Hani Ethnic Township, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. It is shrouded in mist and clouds all year round, with abundant rainfall, lush vegetation, rich undergrowth, fertile soil, a loose soil layer, and good water and mineral infiltration, which effectively enhances the completeness of nutrient supply. The special natural ecological environment allows the tea trees to grow vigorously, with an early sprouting period, a long picking season, long and plump leaves, visible downy hair, and excellent quality. The ancient tea trees in Pasha grow naturally without mixed growth of other trees, mainly distributed around the villages, making it the area in the Xishuangbanna tea region with the largest number of ancient tea trees that grow in dense clusters. These trees are over 800 years old, reaching about 4 meters in height, with densely branched trunks forming a natural canopy. Pasha tea is renowned for its clarity and sweetness; the higher the altitude, the more profound the tea's flavor and the better its quality. Its twisted tea leaves are uniform, with a verdant green color and visible downy hair. The tea liquor has a golden tinge to its green color, a…

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…

Black tea is a global category of tea, and Dianhong has become a famous flower among black teas due to its "high fragrance and rich flavor." Dianhong has excellent compatibility and can be enjoyed hot or cold. It can be traditionally brewed as a "clear drink," or various ingredients such as flowers and fruits can be added to the clear drink to create delicious beverages. Today, let's discuss what kind of purple clay pot is suitable for drinking Dianhong. What Kind of Purple Clay Pot Should Be Used for Drinking Dianhong? 1. Clay Type: Purple Clay and Red Clay The color of Dianhong tea is deep, so dark-colored purple clay pots made from purple clay (including bottom groove blue, clear purple clay, red skin dragon, etc.), red clay, and mixed mineral types (descending slope mud, peach blossom mud, agarwood mud) will match it more naturally. 2. Capacity Due to the fact that black tea is not compressed and is fragile when vacuumed, a purple clay pot with a capacity of around 200-250cc is suitable. If the capacity is too large, holding the pot will be strenuous, and the tea infusion will be bland. If the capacity is too small, the…

The winter protection and management of tea gardens is a key focus of tea garden management, critical for ensuring the yield, quality, and profitability of spring tea in the following year. To guide this year's winter protection and management of tea gardens, the Haiqing Town has developed technical guidance for winter protection and management of tea gardens in Qingdao Haiqing. I. New (Renewed) Tea Gardens (1) Select Cold-Resistant Varieties. Suitable cold-resistant varieties for planting in Haiqing Town include: Fuding Dabai, Huangshan Variety, Jiukeng Variety, Longjing Changye, Zhongcha 108, Longjing 43, Maolu, Jiukeng Early, Echa No.1, Bixiang Early, Yellow Rose, Jin Xuan, Pingyang Special Early, etc. When establishing a tea garden, try to use cold-resistant varieties as much as possible. (2) Select Suitable Tea Garden Sites. Choose sites that are sheltered from wind and face the sun, with a thick layer of soil, acidic soil (pH value 4.5–6.5), and have irrigation facilities. The soil texture should be loam, sandy loam, or light clay loam. (3) Create Windbreak Forests. Plant windbreak forests around the tea gardens, along roads, by ditches, on steep slopes, at the tops of hills, and in front of prevailing winds. Common tree species include: Chinese Arborvitae, Juniperus chinensis,…

Due to the influence of multiple low-temperature cold waves last winter and this spring, there is a trend toward increased occurrence of diseases such as tea blister blight. The main diseases and pests occurring in tea gardens across the country include the tea green leafhopper, gray tea looper, tea looper, tea hairy caterpillar, tea thrips, pest mites, black tea scale, angular tea leaf beetle, tea lace bug, green plant bug, tea blister blight, and anthracnose. To effectively control the major tea tree diseases and pests in 2024 and ensure tea production and quality safety, the National Agricultural Technical Extension Center has developed this plan. Control Objectives Achieve a treatment rate of over 90% for major diseases and pests, an overall control efficacy of over 80%, keep the loss due to disease and pest damage under 8%, and reach a green control coverage rate of over 60%. Control Strategy Implement a green control strategy for tea tree diseases and pests based on ecological regulation and agronomic measures, with a focus on physical and chemical luring control and biological control, supplemented by scientific use of pesticides. Prioritize fitness cultivation, immunological induction, sex pheromone trapping, light trapping, color board trapping, biopesticides, and protection…

Transparent glass cups, leisure cups, and white porcelain bowls with lids are ideal for brewing green tea. For green tea, you can choose a transparent, patternless glass cup or white, light blue, or blue-and-white porcelain cups without lids. A patternless glass cup is best as it allows for better appreciation of the green tea's shape and color. What Kind of Tea Ware Is Best for Green Tea? 1. Porcelain Cups Porcelain cups are suitable for brewing mid-to-high-grade green teas, such as stir-fried green teas (grades one and two), pearl green teas, baked green teas, sun-dried green teas, etc., where the focus is on taste, flavor, or quenching thirst. Typically, observe the tea’s color, aroma, and shape before brewing. The "middle infusion method" can be used, pouring near-boiling water at 95–100°C over the tea, and covering the cup to retain the aroma and maintain the water temperature, which helps the tea leaves to unfurl and sink to the bottom of the cup. After 3–5 minutes, remove the lid, smell the aroma, taste the tea, and judge the strength of the tea soup. Drink up to three infusions. This brewing method is convenient for serving guests or drinking tea during office hours.…

Purple clay is a type of mineral, and many enthusiasts are aware that it is a mixture of "sand and mud," where "mud is the flesh, and sand is the bone." The sandy texture is also an important characteristic of purple clay teapots, and many friends enjoy examining this feature when looking at the pots. As makers of purple clay teapots, we have developed various techniques for preparing the clay, including "sand blending" and "sand laying." After undergoing these processes, the teapot's sandy texture becomes significantly richer, presenting a more striking visual effect with unique charm. Purple Clay Sand Blending In the past, any master potter was first and foremost skilled in clay preparation and sand blending. Each renowned potter had their secret technique to ensure uniqueness. Sand blending involves adding a certain proportion of cooked or semi-cooked sand particles to the raw clay to increase particle density during the clay preparation process. When both the clay and added sand come from the same mineral source, it's called tone blending; if they come from different sources, it's called contrasting tone blending. Sand blending not only enhances the sandy texture but also improves the malleability of the clay. If the clay…

The golden autumn season sees lush tea mountains, as tea gardens enter the autumn harvest period. In the fragrant tea gardens, tea farmers are seizing good weather to pick tea leaves. As autumn gives way to winter, while busy with harvesting, it is also important to focus on winter management of tea gardens to help the tea trees comfortably "survive the winter." Due to the compounded effects of drought and the pandemic, winter management has started earlier this year, with higher technical requirements and more meticulous fertilization management. Local areas should conduct targeted pruning of tea tree canopies, fertilization management, and pest control based on the impact of drought in their respective tea gardens. They should also prepare the necessary materials for winter management. Good tea comes from good cultivation and good management. Winter management of tea gardens is a crucial technical measure for increasing the yield and quality of tea next year, reducing pest and weed damage to tea trees, and enhancing the overall efficiency of tea gardens. To implement scientific tea cultivation, one must understand the growth characteristics of tea trees. The cessation of sprouting in tea trees marks a key timepoint for winter management of tea gardens.…

Bangdong Ancient Tree Tea belongs to the Lincang production area. Its origin is located in the Bangdong Township of Linxiang District, Lincang City, Yunnan Province. It is characterized by tightly bound tea leaves that still show some downy tips, a dark green color with a slight grayish tinge. When brewed, the tea liquor is bright greenish-yellow, the leaf base is deep green and lustrous, the aroma is honey-like, and the taste is mellow with a hint of sweetness. After careful tasting, one can experience its strong tea energy. Bangdong Ancient Tree Tea: Which Production Area Does It Belong To? Bangdong Township is over 60 kilometers away from the urban area of Lincang. It includes Xigui ancient tea mountain and part of the Daxueshan area. Because Xigui tea has a higher profile and different tea quality and character, it has been classified separately; therefore, the Bangdong ancient tea mountain does not include the Xigui ancient tea mountain or the Daxueshan ancient tea mountain. Due to the vast size of Daxueshan and the large number of ancient tea mountains involved, to avoid confusion, the Daxueshan ancient tea mountain mainly focuses on wild tea resources. The Bangdong ancient tea mountain enjoys unique geographical…

Recently, strong convective weather has been frequent in Guangxi, and excessive rainfall can easily cause waterlogging in tea gardens, leading to wet damage to tea plants. Tea plants are crops that prefer moisture but fear flooding. In tea gardens with poor drainage or high groundwater levels, tea plants often grow poorly in large areas and have low yields. After wet damage, even repeated renovation of the tree canopy and increased fertilization levels cannot change the low-yielding appearance of the tea garden, and the plants may even gradually die. 01 Symptoms of Wet Damage The main symptoms of wet damage to tea plants include fewer branches, sparse buds and leaves, slow growth or cessation of growth, grayish-white twigs, yellowing leaves, stunted and diseased trees, gradual death, extremely low tea yield, fewer absorbing roots, limited lateral root extension, shallow root layers, some lateral roots growing horizontally or upward instead of downward. In severe cases, the outer skin of the conducting roots turns black, is less smooth, and develops many small, tumor-like protrusions. When wet damage occurs, the fine roots at greater depths are affected first. Soon after, the shallower fine roots also begin to suffer. The surface of the thick roots appears…

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…

Black tea and green tea are like two sides of the same coin. Green tea is unfermented, while black tea is fully fermented; green tea has a cool nature, whereas black tea is warm; green tea brews a clear, greenish infusion, while black tea produces a bright, reddish one. Speaking of preferences, Chinese people are naturally most accustomed to green tea, but this does not prevent black tea from consistently occupying the second place in sales among the six major types of tea. After green tea, black tea is the second favorite among Chinese people. Despite their distinct personalities, many people brew black tea in the same way as they would green tea. Actually, black tea offers more possibilities for brewing than green tea. How can you make your black tea taste better? Follow these tips! Image Brewing Black Tea in a Cup? No Problem The most traditional method of brewing green tea is in a cup, but can you do the same with black tea? Absolutely! Brewing black tea in a cup is similar to how you would brew green tea. First, add the tea leaves, then pour in water, and finally enjoy the drink. The specific method is…

Raw Pu'er tea is characterized by its sweetness, softness, thickness, aroma, and mellow taste. Its aftertaste is strong and long-lasting, and the tea soup is smooth and delicate with a high viscosity. The flavor is harmonious, full-bodied, and rich. The tea has ample energy and vitality. Raw Pu'er is a type of Pu'er tea that comes in compressed and loose forms. To brew raw Pu'er tea, attention should be paid to the amount of tea used, brewing technique, and infusion time to avoid overly concentrated and heavy tea. The Correct Way to Drink Raw Pu'er Tea 1. Water for Brewing Pu'er Tea and Temperature: Use mineral water or purified water, with a temperature between 90°C and 100°C (boiling water). 2. Amount of Tea Used: Gently pry off layers of the compressed tea cake (tuocha, brick) using a tea knife. Adjust the quantity according to the number of people drinking. For a small group, use 8-10 grams of Pu'er tea; for a larger group, use 15-20 grams. 3. Awakening the Tea: Place the tea leaves into the teapot and pour in hot water (this not only awakens the tea but also helps clean it). Then discard the water. 4. Control the…

When everyone first starts playing with purple clay teapots, they know nothing about the colorful varieties of purple clay. Then they gradually learn about types like purple clay, duan clay, red clay, and so on. At first, they think they've become proficient, but then they discover names like purple eggplant clay, old purple clay, red skin dragon, black star soil, golden duan, and more... which leaves them even more confused. I dare say that most enthusiasts are still at this stage: constantly exploring and collecting an endless variety of purple clay types. However, if you continue to delve deeper, you'll find that all the different types of clay are just derivatives or coexisting clays of the initial few types. They're only given different names due to differences in the color of the ore, the location of the mine, and the final color of the finished product. 1. Purple clay includes types like bottom groove clear (Dicaoqing) and old purple clay. The color range primarily spans from brownish yellow, brownish red, to chocolate colors. When assessing whether it's good quality material, pay attention to the particles. Personally, I believe that relatively correct purple clay materials will usually have a grainy feel,…

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…

The world of a teapot is vast, and the life of tea is long! Whether you're new to the world of purple clay teapots or an experienced aficionado, there are always questions that need answers! Here we have collected some frequently asked questions from enthusiasts and provided detailed answers. 1. Why does my new purple clay teapot have an unusual smell? Answer: The reason why tea brewed in a purple clay teapot tastes particularly good is due to its unique double-pore structure, which can absorb the aroma of tea. Naturally, it can also absorb other odors. A newly made purple clay teapot may have some earthy smell or a slight burnt odor, which are normal kiln-related scents. 2. Is purple clay exclusive to Yixing? Answer: Purple clay is a unique mineral found in Yixing. In May 2006, Yixing purple clay was included in the first batch of China's Intangible Cultural Heritage Protection List. To date, no one has discovered anywhere else in the world with the same type of ore as Yixing's purple clay. Clay from other mountains often contains a lot of sand and impurities. Purple clay from other regions can be considered purple clay pottery, but the finished…

White tea, often referred to as "one-year tea, three-year medicine, seven-year treasure." It embodies the principle of moderation in taste, featuring the floral fragrance of oolong tea, the sweet richness of black tea, the fresh aroma of green tea, and the medicinal scent and jujube fragrance of aged white tea. How should you brew it? Here are four methods for brewing white tea. To brew white tea well, first master these three key factors: the grade, age, and form of the tea. For new loose leaf white tea and Silver Needle, start at 85°C; adjust the water temperature by 3-5 degrees based on the coarseness of the leaves. When brewing new tea or tea buds, avoid pouring the water directly onto the leaves; instead, pour along the sides of the cup. For aged teas, compressed cakes, and bricks, boiling water can be used for brewing or cooking the tea. The Brewing Methods for White Tea: 1. Gaiwan Brewing Method for White Tea Suitable for: Silver Needle, White Peony, and new white tea. Tea-to-Water Ratio: 1:30. Water Temperature: 85-90°C. Steps: Warm the cups and utensils, add the tea, pour hot water along the edges of the gaiwan, after 10 seconds, quickly…

During the spring warming period, cold air often invades, causing a significant drop in temperature. This weather, characterized by warmth before and cold after, is known as late spring cold. Late spring cold generally refers to prolonged periods of low temperatures and overcast rainy weather after the Vernal Equinox, specifically when the temperatures in late March or early April are lower than average. Depending on the timing, it can be further divided into "Vernal Equinox Cold" and "Qingming Cold." "Vernal Equinox Cold" occurs when the daily average temperature remains below 10°C for five days or more, with less than three hours of sunshine, from March 15 to March 27. "Qingming Cold" refers to low-temperature and rainy weather from March 28 to April 10. The Harm of Late Spring Cold to Tea Plants: In addition to variety, soil, fertilization, management, and processing skills, the production of high-quality tea also depends on climatic conditions. The relationship between tea production and temperature, sunlight, and rainfall is close. When the daily average temperature remains above 10°C for three consecutive days, tea buds begin to sprout and unfurl; once the temperature stabilizes above 10°C, the growth of buds and leaves accelerates, and new shoots emerge.…

Methods for brewing new white tea include: brewing with a white porcelain lidded bowl, brewing with a glass cup. For aged and old teas, there are more options available; in addition to the white porcelain lidded bowl and glass cup, you can also use a method of cooking the tea. Brewing Methods for White Tea: 1. Cold Brew Method for White Tea Suitable for: Silver Needle, White Peony. Water: Cold boiled water or mineral water Amount of tea: 1-3g, less than when brewing hot Steps: Place the white tea in mineral water and let it steep for 1-2 hours. Advantages: Clear and sweet taste, lighter than when served hot, but more natural than bottled tea drinks. Disadvantages: Difficult to bring out the true flavor of white tea, requires a longer time. 2. Lidded Bowl Brewing Method for White Tea Suitable for: Silver Needle, White Peony, new white tea Tea-to-water ratio: 1:30 Water temperature: 85-90°C Steps: Warm the cup and clean the utensils, add the tea, pour water along the edge of the lidded bowl, after 10 seconds, quickly pour out the infusion, increase by 5 seconds for each subsequent infusion, generally brewable about ten times. Advantages: The most common brewing…

01 Main Origin The communities of Wangjia in the Jinnajieling Subdistrict, Qiantengying and Dahedong in the Shazikou Subdistrict, Bijia in the Beizhai Subdistrict, and Tunsan and Xiaowang in the Wanggezhuang Subdistrict of Laoshan District, Qingdao City. 02 Quality Characteristics Laoshan Dragon's Beard is a type of green tea where buds and leaves are connected, fully spread out with short internodes and a pale yellow-green color. Its appearance features naturally spread-out buds and leaves in a uniform shape, with a fresh and lively green color. The infusion has a tender, bright green color, a fresh and high aroma; the taste is fresh, sweet, and mellow; the infused leaves are young, rich in buds, and brightly colored in a uniform manner. Laoshan Dragon's Beard contains 3.6% free amino acids, 2.17% theanine, 15.0% polyphenols, and 42.4% water-soluble extracts, all superior to reference values. Product Details 03 Environmental Advantages The production area for Laoshan Dragon's Beard is located in Laoshan District, where the soil is brown loam derived from weathered granite, with thick layers and an organic matter content greater than 1%, pH values between 5.5 and 6.5. The tea-growing areas have diverse topography, small plots, and lush surrounding vegetation (vegetation coverage rate of…