-
Aside from milk tea, what other teas can be paired with dark tea?
Dark tea is named for its black appearance when finished. It is one of the six major categories of tea and is a post-fermented tea. The main production areas are in Hunan, Hubei, Shaanxi, Anhui, Sichuan, Yunnan, and other regions. Traditional dark tea is made from mature raw dark tea leaves, which are primarily used as the main ingredient for compressed teas. Can dark tea be paired with milk? Dark tea contains rich vitamins and minerals, while milk has a high content of proteins and minerals. Combining dark tea with milk is not only nutritious but also very healthy. Therefore, it is possible to brew dark tea with milk. In Northwest China, many people like to mix dark tea with milk and add a moderate amount of salt, creating a cup of milk tea with a distinctive Western Chinese flavor! It's really convenient and simple! When brewing dark tea with milk, note that boiling water or hot tea should not be used to mix with the milk, as this can cause the milk to curdle and reduce the nutritional value. It is recommended to wait until the dark tea has cooled to between 60-80°C before adding the milk. This will…- 1
- 0
-
How to Select and Identify the Quality of Phoenix Oolong Tea from These Five Aspects?
Phoenix oolong tea is characterized by its warm and spicy nature, sweet and mellow taste, and extraordinary aroma. It is renowned for its unique qualities such as "solitary and high fragrance," "drinkable perfume," "aromatic, sweet, and lively," and "distinctive mountain character." For tea enthusiasts, the primary concern is often how to select, which aspects to focus on, and how to identify quality before delving into the nuances of aroma and flavor. Evaluating Dry Tea for Quality The appearance of dry Phoenix oolong tea can be assessed in terms of shape, color, uniformity, and cleanliness across four aspects. The tightness of the leaves can indicate whether they come from high-altitude or low-altitude areas, were picked young or mature, or harvested during different seasons. The shape can also reveal any flaws in processing that led to loose and flat leaves. The luster and freshness or dullness of the color can help determine the aroma quality. Teas with a glossy and vivid color generally have purer and higher aromas, while those with a dull color have lower, mixed aromas. Dull colors are usually due to old leaves, excessive bruising, delayed killing of the green, or too low or high temperatures during drying. The… -
What Are the Quality Characteristics of Pu’er Tea?
Pu'er tea, as one of the gems in Chinese teas, boasts a rich and unique set of qualities that exude an enchanting allure. From its appearance, high-quality Pu'er tea has robust and tightly bound leaves with a dark lustrous or brownish-red color, giving it a sense of stability and solidity. Round and well-formed cake teas, intricately crafted tuocha, and solid brick teas each exhibit their own unique beauty in craftsmanship. In terms of aroma, Pu'er tea stands out with its distinct character. It may contain a variety of rich and complex aromas, such as aged fragrance, camphor scent, woody aroma, jujube fragrance, ginseng-like scent, and more. The aroma of young teas is fresh and natural, becoming deeper, more restrained, and longer-lasting over time as the tea ages. The aged fragrance, a hallmark aroma of Pu'er tea after years of aging, seems to tell the story of time itself. In terms of taste, Pu'er tea is full-bodied with a thick and viscous liquor. Initially, there might be a slight bitterness, but this quickly transforms into a sweet aftertaste, creating a delightful experience of bitterness turning into sweetness that lingers on the palate. Its liquor has a rich texture that can be… -
Taste of Zhangjia Third Team’s Tea
Zhangjia Third Team is affiliated with Zhangjia Village Committee in Bulang Mountain Township and is located in a mountainous area. It is situated to the south of Bulang Mountain Township at an altitude of 1,100 meters, characterized by a subtropical monsoon climate. The average annual temperature ranges from 18-21°C, with an annual precipitation of 1,374 millimeters, making it suitable for growing crops such as rice and tea. In the bustling market for ancient tree Pu'er tea, ecological tea gardens are often labeled as "inferior tea." However, thanks to its superior geographical environment and ancient tea-making techniques, Zhangjia Third Team's high-mountain ecological tea garden model stands out as an exception. The tea trees in Zhangjia Third Team grow on mountains without any barriers or obstructions, enjoying long hours of sunlight and ample cloud mist nourishment. The soil is rich and fertile. Due to the excellent environment, the local residents do not excessively prune the tea leaves but allow them to grow naturally, resulting in a tea quality that can compete with ancient tree teas. As a result, the tea garden has earned the reputation as the "King of Ecological Teas." "Little Lao Banzhang" in Bulang Mountain Zhangjia Third Team is only… -
The Correct Way to Savor White Tea: Master These Tips and You’ll Be an Aroma Expert!
Why has Fuding white tea become so popular in recent years? Some say that the ultimate appeal of white tea is its "vitality"; it awakens your entire being when you drink it. It doesn't just pass through your mouth but permeates your whole body, awakening your soul. So, when drinking white tea, it's not just about tasting its flavor but also savoring its aroma. And how do you properly appreciate the aroma of white tea? The correct method is crucial! I. Understanding the Aroma In general, white tea has a rich and fragrant aroma. However, if processed properly or stored well, it can also exhibit a pure and intense scent. High-grade white teas like Silver Needle and premium White Peony have a characteristic downy aroma, which is a critical factor in aroma evaluation, and should be prominent. Due to their early picking and tenderness, they also have a noticeable fresh fragrance. 1. The "Aroma" of Silver Needle A well-aged, cleanly stored, and high-quality Silver Needle has a refined style with a lingering aftertaste. Its aroma is delicate yet varied and enduring, with a clean and sweet taste that lingers in the mouth, creating a lasting salivation effect with a pleasant…- 2
- 0
-
Adapting Tea Drinking to Yin and Yang After Start of Winter, Varying by “Color”
The Start of Winter signifies the beginning of a period where all things enter a state of rest and storage. Plants wither, insects hibernate, and the activities of all things tend towards cessation. Before the courtyard, winter snow inspires poetry; around the hearth, so do wine and tea. Though the weather is cold, we are fortunate to have warm tea to nourish our bodies and provide solace. Living between heaven and earth, humans must strive for balance between yin and yang. An excess of yang brings heat, and one's diet should then include more yin-natured foods to balance the internal yin and yang. An excess of yin brings coldness, requiring the intake of yang-natured foods for the same purpose of achieving balance. This is also the rationale behind "eating warming tonics in autumn and winter." The demand for tea or the regulatory effect of tea on the body is, in essence, a manifestation of human respect for and adherence to nature. Therefore, it is crucial that we follow natural laws, adjust our habits according to seasonal changes, and drink tea scientifically in different seasons. Tea Should Be Warm-Natured in Autumn and Winter Due to global warming, the distinct characteristics of… -
What Kind of Purple Clay Pot Should Be Used for Brewing White Tea?
When it comes to tea, one often thinks of the complex flavors brought about by various manufacturing processes: green tea requires fixation, black tea needs fermentation, and Pu'er tea must undergo maturation before it can be consumed... But there is a type of tea that closely captures the natural taste of the leaves themselves: white tea. White tea is one of the six major types of tea and is renowned for its fresh, unroasted, and unrubbed character. If we liken tea production to cooking, some green teas would be stir-fried, black teas would be braised, while white tea would be blanched, preserving the most basic and original flavor of the tea. It's like human relationships – they don't need to be dramatic, just consistently warm and sincere. Some people say that white tea should not be brewed in a purple clay pot. They believe that white tea is delicate and easily spoiled by the heat retention of a purple clay pot; its fragrant aroma can also be partially absorbed by the dual-pore structure of the pot, affecting the overall flavor. Is this really the case? Can white tea be brewed using a purple clay pot? Absolutely. The distinctive feature of…- 2
- 0
-
How to Drink Pu’er Tea? The Proper Way of Drinking Pu’er Tea
Tea enthusiasts are certainly familiar with Pu'er tea, but not all may know how to truly appreciate it. Today, let's discuss the seven steps to drinking Pu'er tea. Step 1: Observe the Tea Mature production techniques result in cakes that are evenly shaped, compact, and uniform in thickness. With the advent of electrostatic dust removal machines, modern Pu'er teas from reputable manufacturers are free of foreign objects. Prior to 2004, when such machines were not widely used, older teas might have some impurities due to manual sorting. The color distinguishes raw from ripe teas: ripe teas are dark brown, while raw teas range from dark green (young) to brownish-red (aged), transitioning from loose to compact, thin to robust, dry to lustrous. Step 2: Touch the Tea The compactness of the tea indicates its aging potential; loosely packed leaves age faster under equal storage conditions, while tightly packed leaves age more slowly. Surface blending involves sprinkling higher-grade leaves on the surface for a better appearance, while a single-grade cake consists of uniformly graded leaves throughout, without any external embellishment. Step 3: Smell the Dry Tea As the name suggests, use your nose to carefully smell the tea. Pu'er tea improves with…- 2
- 0
-
All the Pu’er Tea Knowledge You Want to Know Is Here
For those just starting to learn about Pu'er tea, you may not know where to start, as many concepts, common knowledge, and terms related to Pu'er tea are unfamiliar. This is an article designed to help beginners quickly understand Pu'er tea. ◎What is Pu'er tea? Pu'er tea originates from the Lancang River basin in southern and western Yunnan. It is made from the fresh leaves of large-leaf tea trees in Yunnan, processed into various compressed teas through steaming and compression, and then aged over a certain period of time. Alternatively, it can be made by post-fermenting sun-dried green tea from large-leaf tea trees in Yunnan, resulting in compressed or loose Pu'er tea. ◎What is raw (sheng) tea? The large-leaf tea grown in Yunnan is processed through sun-withering and directly compressed into cakes, tuos, or bricks, which are referred to as raw cakes, raw tuos, and raw bricks. Uncompressed tea is called maocha (rough tea). ◎What is ripe (shou) tea? The large-leaf tea grown in Yunnan undergoes sun-withering followed by pile fermentation and is then compressed into cakes, tuos, or bricks, known as ripe cakes, ripe tuos, and ripe bricks. ◎How do you distinguish between raw and ripe Pu'er tea? There… -
White Tea from Zhenghe: “White Peony”
"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… -
Tea Contains Many Nutrients—Great to Drink Anytime
Famous nutritionist Yu Ruomu pointed out: "According to modern research in medicine, biology, and nutrition, most of the components that regulate human metabolism are also present in tea." Scientific analysis has identified over six or seven hundred substances in tea, including organic chemical components such as polyphenols, alkaloids, proteins, amino acids, vitamins, pectins, organic acids, polysaccharides, sugars, enzymes, pigments, etc. These can be summarized into several categories. I. Polyphenols Polyphenols are a collective term for phenolic organic compounds found in tea, making up 15% to 35% of its total weight. The primary component affecting taste is tannin, which imparts astringency. Catechins account for approximately 70% of the total polyphenol content and are crucial in determining the color, aroma, and flavor of the tea. Polyphenols are a significant class of compounds distinguishing tea from other plants and are the primary components responsible for tea's health benefits. The most notable function of polyphenols is their antioxidant properties, acting as a preservative for the human body. A well-known comparison of antioxidant capacities indicates: 2 cups of tea = 4 apples = 5 onions = 7 cups of orange juice. According to Professor Yang Xianqiang, a doctoral supervisor at Zhejiang University, polyphenols can inhibit… -
Puer Tea Storage Characteristics in Different Regions
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.… -
Wuyi Black Tea
Basic Introduction to Wuyi Black TeaWuyi Black Tea is a specialty of Wuyishan City, Fujian Province, and is a product marked by China's national geographical indication. Wuyi Black Tea is a fully fermented tea that has a unique flavor, floral and fruity scents, or the aroma of dried longan. Throughout the year, Tongmu Pass in Wuyi is shrouded in mist and clouds, with abundant rainfall and a warm climate. During spring tea season, it often rains continuously, with very little sunshine, so most of the fresh leaves picked from this area need to be withered using artificial heating. Additionally, there are many pine trees in the area, and pine wood is used for fuel, so the fresh leaves absorb the scent of pine resin while withering. During the drying process, the fermented tea leaves are spread on bamboo trays and placed on racks to air-dry or bake, with pine wood still being used below for baking, allowing the tea leaves to absorb even more of the pine resin scent. The finished Zhengshan Xiaozhong tea has the characteristic appearance of thick, tightly bound, straight strands with a lustrous black color. The tea soup is reddish-brown and has a rich, mellow taste… -
Shoumei Tea: The Thousand-Year Legacy of Longevity, Savoring Health and Culture in Every Cup
In the vast river of Chinese tea culture, Shoumei tea stands out with its unique qualities and profound cultural significance, becoming a treasured gem among tea enthusiasts. Today, let's delve into the world of Shoumei tea to explore its origins, production techniques, tasting methods, and health benefits, and experience the charm of this rare tea. I. Origins and History of Shoumei Shoumei is a type of white tea primarily produced in Fuding City and Zhenghe County of Fujian Province. The character "Shou" in its name symbolizes longevity and health, while "Mei" refers to the tea leaves' shape, which resembles an eyebrow. The history of Shoumei can be traced back to the Tang and Song dynasties, when it was already a tribute tea cherished by royalty. Over time, Shoumei has become part of everyday life for ordinary people. II. Production Techniques of Shoumei The production techniques of Shoumei are unique and meticulous, using traditional white tea processing methods including picking, withering, and drying. First, picking is the initial step in making Shoumei. The timing of picking is very important, usually taking place around Qingming Festival in spring. At this time, the tea leaves are tender and rich in natural compounds, making… -
How Many Methods Are There to Falsify and Age Old White Tea?
Today, we reveal the tricks used to age and falsify old white tea. 1. Telling Stories This tactic is surprisingly effective, which is why unscrupulous merchants keep using it. To sell their old white tea at a higher price, one-year-old tea can be passed off as three years old; three-year-old tea can be claimed to be seven years old; and seven-year-old tea can be said to be over ten years old. Even I, myself, have been asked to appraise old white teas from the 1970s, 1980s, and 1990s in many tea shops. If you ask the shop owners where they got these decades-old white teas: The typical answer is that they were purchased at a high price from a good friend of a southern business tycoon, or given by a leader to a friend, or stored by a friend who used to run a tea shop or factory, or sold in bulk by a friend due to a need for cash flow, or accidentally discovered in a corner of a tea factory's warehouse. You might feel like spitting blood on their faces. Aside from the unpleasant taste and potential digestive discomfort, just the smell and color are alarming enough. They… -
The Benefits and Effects of Black Tea, Suitable Groups for Drinking Black Tea
Black tea is a fully fermented tea. Traditionally, it was the only type of tea known in the West. Westerners tend to prefer black tea. Major production areas of black tea include China, Sri Lanka, India, Kenya, and others. Black tea goes through the processes of picking, withering, rolling, fermentation, and drying – an additional step of fermentation compared to green tea. Fermentation refers to the oxidation of the tea leaves in the air. This process reduces the levels of catechins and tannins in the tea leaves, producing new components such as theaflavins and thearubigins, as well as aromatic substances like alcohols, aldehydes, ketones, and esters. Therefore, black tea leaves appear black, or a mix of black and the orange-yellow of young buds; the tea liquor is deep red in color; it has a pleasant aroma; and due to the reduced bitterness and astringency, the taste is sweeter and more mellow. The Benefits and Effects of Black Tea 1. Diuretic Effect of Black Tea In black tea, caffeine and aromatic compounds work together to increase blood flow to the kidneys, enhance glomerular filtration rate, dilate renal microvessels, and inhibit water reabsorption by the renal tubules, thus promoting increased urine output.… -
The Mystery of the Raw Materials for 99 Yichanghao
The mystery of the raw materials for 99 Yichanghao. 99 Yichanghao is often positioned in the market as: the first large-scale production of Yiwu wild arbor tea by a private tea factory, and it is considered the ancestor of today's pure single-origin teas. (The concept of "wild tea" was popularized by Taiwanese people in earlier years, now we generally call it "ancient tree tea" or "arbor tea.") Prior to this, in the era dominated by the China Tea trademark, state-owned tea factories produced blended products. It's not to say that blending is bad, but after decades, the market remained unchanged, with packaging and raw materials remaining the same, which inevitably became monotonous. In contrast, 99 Yichanghao, with its orange packaging, still appears rustic yet fashionable even today. Regarding the raw materials, it can be definitively stated that the raw materials for 99 Yichanghao were indeed arbor teas. Why? Zou Shouyuan, an eyewitness, told me an unknown story. There was originally a town enterprise called "Yiwu Tea Factory" in Yiwu Township, which mainly produced baked green tea, under the management of the Yiwu Township Enterprise Office. In 1999, due to owing bank loans, the tea factory was unable to pay its… -
How Long Can Xiaoyinggan Be Stored? How Should It Be Stored?
How long can Xiaoyinggan be stored? How should it be stored? Xiaoyinggan does have an expiration date, which is generally three years. However, if stored correctly, Xiaoyinggan can be kept for a long time. This is because the Xiaoyinggan undergoes a drying process to facilitate long-term storage. There are two methods of drying: natural sun-drying and direct heating. Sun-dried fruits have a richer aroma and better taste, but due to the rainy season in Xinhui from July to September, full natural sun-drying cannot meet the requirements of large-scale production and is difficult to manage due to unpredictable weather. Most producers adopt a semi-natural sun-drying technique. Taking Shitianyi Guozhenxiang Xinhui Xiaoyinggan as an example, they pick Xinhui Tianma oranges, fill them with Yunnan Imperial Pu'er tea after screening and cleaning, and then moderately supplement natural sunlight drying for more than five days. This method preserves the original flavor and nutritional components of the orange peel to the greatest extent. Under such conditions, the Xiaoyinggan we see on the market can indeed be stored for a long time. Moreover, the semi-sun-dried Xiaoyinggan becomes even more flavorful and fragrant over time. In terms of Xiaoyinggan, because it carries the common advantages of aged… -
Unbeknownst to Many | Tea, Capable of Tackling Numerous Troublesome Diseases
"All medicines are for specific ailments, tea is the remedy for myriad diseases." For a long time, tea has had medicinal and health-preserving properties. Nowadays, the health benefits of tea have gained increased attention, with more and more research being conducted on its therapeutic and health-preserving effects. What exactly can tea prevent or combat? Cancer Prevention More than four thousand authoritative papers on the topic of "tea and cancer" demonstrate that the main component of tea polyphenols, EGCG, is virtually the nemesis of all cancers, particularly effective against uterine, skin, lung, colon, prostate, liver, kidney, and breast cancers. The scientific researchers at the Chinese Center for Disease Control and Prevention found that various types of tea inhibit the synthesis of cancer cells by an average rate of 65%, indicating their anti-cancer properties. Regular consumption of green tea reduces the risk of cancer by over 60% Data from studies conducted by institutions such as Japan's National Cancer Center, Case Western Reserve University in the United States, and Curtin University in Australia indicate that men who regularly drink green tea have a 60% lower incidence of prostate cancer compared to those who do not drink it regularly. Drinking two cups of tea… -
How to Identify Pu’er Tea from the Leaf Base
There is a systematic method for identifying the quality of Pu'er tea, but overall it can be quite complex. Apart from the overall sensory experience after tasting, the leaf base also holds many secrets. After steeping and absorbing water, the tea leaves return to their original shape. Therefore, whether the tea has been properly handled from picking through processing and storage will be clearly revealed in the leaf base. So, how do you identify Pu'er tea from the leaf base? How to Identify Pu'er Tea from the Leaf Base One: Look at the Degree of Leaf Expansion After steeping, the tea leaves gradually expand and eventually fully open up. This indicates that the tea was well-made, aged under stable conditions, and has good brewing endurance. Leaves that quickly expand after steeping are typically coarse and old, loosely bound, and generally lack brewing endurance. Leaves that do not expand or only partially expand even after several steeps indicate a failure in the manufacturing process, poor aging conditions, or excessive high-temperature roasting. The downy hairs on the leaf surface may fall off, and you might feel a slight dryness in your throat after tasting such tea. Two: Integrity of the Leaf Shape… -
How to Select High-Quality Mid-Age Pu’er Tea?
What is mid-age Pu'er tea? In recent years, mid-age teas have become increasingly popular, with many tea enthusiasts preferring to purchase these teas that have aged for a certain number of years and are more affordable than older teas. So, how should one select suitable mid-age teas? Mid-age Pu'er tea generally refers to Pu'er tea that has been naturally stored and aged for 10 to 20 years. Some people consider 5 to 10 years old Pu'er tea as mid-age, but the market generally agrees that over 10 years is a more appropriate dividing line. From a vintage perspective, Pu'er tea produced roughly between 2000 and 2010 falls within the category of mid-age Pu'er tea. From an aging standpoint, the liquor turns to an orange-red color, sweetness increases, the mouthfeel becomes smooth and full-bodied, and palatability improves—these are the characteristics of mid-age Pu'er tea after aging. Currently in the Pu'er tea market, due to the scarcity and high prices of older teas and the low palatability of new teas in their initial stages of transformation, mid-age Pu'er teas that have aged for a certain period and offer good value for money have become the top choice for many tea enthusiasts to… -
Menghai County: The “Three-to-the-Countryside” Initiative Enters Ancient Tea Mountains, Boosting Rural Spiritual Civilization
Teams delving into the tea mountains, stages built at village entrances, technology reaching hearts, free clinics entering homes... Since July 2024, Menghai County in the Xishuangbanna Dai Autonomous Prefecture has focused on development goals and positioning. By telling the stories of five ancient tea mountains—Banzhang, He Kai, Nannuo Mountain, Zhanglang, and Nanben Old Village—the county has adopted the theme of "The 'Culture-Science-Health Three-to-the-Countryside' Activities Supporting the Integrated Development of First, Second, and Third Industries in Ancient Tea Mountains." It is progressively writing five major chapters on "Tea Leadership," "Tea Culture," "Tea Science and Technology," "Tea New Trends," and "Tea Ecology." This initiative provides accurate, rich, and vivid services to local residents. Focusing on the Core: Sharing the "Menghai Tea Fragrance" Together Menghai County fully leverages the important role of the "Three-to-the-Countryside" activities in promoting the comprehensive revitalization of rural areas. With a focus on "delivering ideology," "delivering culture," "delivering law," "delivering technology," "delivering policy," and "delivering services," the county aims to enhance the levels of industrial development, rural construction, and rural governance. It also seeks to increase the competitiveness of the tea industry, the influence of tea culture, and the support of tea science and technology. This effort enhances the…- 3
- 0
-
Main Pests in Autumn Tea Gardens and Their Control Measures
Main pests in autumn tea gardens and their control measures. The weather gradually cools down in September, with vigorous growth of tea plants and abundant food for pests, which is very conducive to the occurrence of pests such as mites and tea green leafhoppers. If not controlled in time, they can easily cause outbreaks that severely impact the yield and quality of next year's spring tea. The main pests occurring currently and their control measures are as follows: I. Tea Orange Spider Mite This pest is small in size, with adult and juvenile mites piercing and sucking tea plant sap. When mite numbers are low, the damage is not obvious and hard to detect. However, when mite numbers increase, the veins of affected leaves turn red, the leaves lose their green color and luster. Severe infestations result in a brown rust appearance on the underside of the leaves, withered and dried shoots and leaves, and a scorched appearance, and may even cause defoliation. Some tea gardens have experienced heavy infestations recently. Without effective control measures, mite populations will continue to rise. The following measures are recommended for control: 1. Strengthen garden management by removing weeds and fallen leaves. Timely picking… -
New Changes in Tea Ware Culture (Part Four)
Due to being part of the same Eastern cultural sphere, Japanese tea wares emphasize connotations just like those in China. This piece shares content from Chapter Five of “Tea Pleasures in Variegated Colours: The Spread of Chinese Tea and Foreign Tea Affairs,” written by Yu Yue and published by Guangming Daily Press in August 1999. Since the 13th century, the custom of drinking tea has been widespread in Japan. After Kato Saemon studied porcelain making in our country and returned home, he began to pay attention to the porcelain industry. Kato, also known as Tojirō, settled in Seto, where generations of potters have maintained the traditional production of Seto ware. In 1510, Goro-taifu came to Jingdezhen, China, to study porcelain manufacturing and returned to Japan in 1515. He brought back the techniques and materials needed for producing blue-and-white porcelain from Jingdezhen, setting up a kiln in Arita, known for its clay, marking the beginning of porcelain production in Japan. While in China, he went by the pseudonym Wu Yangrui, and the porcelain he made was also called Xiangrui. These products were limited to using Chinese techniques and materials without significant innovation but later became rare and expensive porcelain. By the…- 10
- 0
❯
Search
Scan to open current page
Top
Checking in, please wait...
Click for today's check-in bonus!
You have earned {{mission.data.mission.credit}} points today
My Coupons
-
$CouponsLimitation of use:Expired and UnavailableLimitation of use:
before
Limitation of use:Permanently validCoupon ID:×Available for the following products: Available for the following products categories: Unrestricted use:Available for all products and product types
No coupons available!
Daily tasks completed