Pectin

Modern people generally live in a state of sub-health, and the high-fat, high-salt, high-sugar, and high-oil modern delicacies have changed the lives of modern people. The reasons are usually explained as a fast-paced modern lifestyle, overuse of drugs, lack of exercise, excess nutrition, etc. Such explanations are too broad, and while discussing these issues, we need a more concrete approach to solving them. The "Human Microbiome Project" launched in 2007 provides such an approach – the human microbiome. The human body is actually a superorganism composed of human cells and a large group of microorganisms living together symbiotically, with human cells accounting for 10% of the total cell count in the superorganism and human genes making up 1% of the total gene count. It can be said that any slight change in the health status of the human body involves microorganisms. Over 90% of the human microbiome resides in the gut. Ensuring a reasonable structure of the gut microbiome ensures one's own health. Around 2020, scientific understanding of the gut microbiome made frequent breakthroughs. We can now re-explain many issues from the perspective of the gut microbiome. Did you know? Our gut microbiome is shrinking. What is the problem with…

Puer tea does indeed improve with age, primarily because the chemical components within the leaves undergo carbonization over time, significantly altering the taste. Once it has been aged for 15 to 20 years or more, the brewed tea becomes even more enjoyable. However, it is not recommended to store the tea indefinitely, as this can cause the loss of its nutritional components. Is Puer Tea Better with Age? The saying that Puer tea improves with age comes with conditions. Not all Puer teas benefit from extended storage. The longer aging process enhances the aroma and flavor, making the tea more complex and desirable. As a result, older Puer teas are often more expensive. However, there is an optimal period for aging, during which the unique qualities and aged aroma develop. This transformation is due to post-fermentation processes that occur in storage, where compounds like polyphenols, amino acids, and sugars change, leading to an ideal color and aroma. If stored improperly or for too long, the quality can deteriorate, and beneficial components may degrade or oxidize, losing the tea's characteristic flavors. Conditions for Puer Tea to Improve with Age 1. Good Raw Material Sunlight, soil, climate, and temperature fundamentally determine the…

In the previous article (Wilt: The Prelude to Transformation from Fresh Leaves to Tea), Lu Li provided an in-depth introduction to wilting. Next comes kneading, which involves the actions of "kneading" and "twisting" to roll the wilted leaves into a specific shape, reducing their surface area.   Purpose of Kneading in Pu'er Tea Most of the six major types of Chinese tea undergo a kneading process, but the shapes they are formed into vary. Examples include snail-shaped Biluochun, needle-shaped Nanjing Yuhua, flat-shaped West Lake Longjing, curled Anxi Tieguanyin, and pointed Taiping Houkui, among others. Yunnan large-leaf sun-dried green tea (the precursor to Pu'er tea) is categorized as a strip tea, characterized by its pursuit of being "tight, round, and straight," while avoiding being "loose, flat, and broken." When kneading by hand, it's important to maintain consistent movement direction for the leaves to avoid counter-twisting. For many types of tea, the primary purpose of kneading is to shape the leaves, enhancing their economic value. Therefore, the kneading time is short and the pressure light. However, this is not the case with Pu'er tea, because kneading serves another critical function: breaking down leaf cells. During kneading, significant pressure is applied to the…

Litchi, also known as lychee, is loved for its sweet and fragrant flesh. The entire fruit is a treasure trove of medicinal value. For instance, litchi seeds can help regulate qi flow, dispel cold and stagnation, and relieve pain. Litchi shells are known to alleviate heatiness in the body to some extent. A lady's laughter through a cloud of red dust; none would know it was due to litchis coming—Du Mu, "Passing by Huaqing Palace (Three Quatrains, First)" Eat three hundred litchis daily, I would not mind being a southerner forever—Su Shi, "Eating Litchis" In May in the south, litchis are as red as cinnabar, each one round like a dragon's pearl—Liu Zuman, "Litchi" Many tea enthusiasts also love litchis but may wonder which teas pair well with them. In fact, litchis have a strong compatibility and can be paired with many foods, producing unique effects. With tea, you can try pairing litchis with black, white, or green tea—all of which work well. Here are the benefits of combining litchis with tea: Litchi Black Tea—Beauty and Detoxification Litchis contain vitamins A, B1, and C, as well as pectin, free amino acids, proteins, and elements such as iron, phosphorus, and calcium.…

The suitable water temperature for brewing aged Pu'er tea is 100°C. Aged Pu'er tea is made from large-leaf Yunnan sun-dried green tea, which undergoes fermentation, pile-fermentation, and pressing. Its rich internal components and pectin require boiling water (100°C) to facilitate the release of its internal substances and aromas. Brewing utensils such as a purple clay pot or a lidded bowl are recommended. Water Temperature for Brewing Aged Pu'er Tea Aged Pu'er tea is made from large-leaf Yunnan green tea that has undergone pile-fermentation. It contains abundant and full-bodied substances and is best brewed at 100°C to fully express its smooth, silky, sweet, fragrant, and mellow characteristics. However, the brewing time should not be too long to avoid bitterness. The principle is to infuse and pour out quickly. Secondly, it's important to preheat the brewing vessel before steeping the aged tea. Preheating ensures the vessel is warm, enhancing the aroma of the Pu'er tea during actual brewing and improving the lingering fragrance in the cup. Aged Pu'er can be brewed with 100°C water, adjusting based on specific teas and local boiling points. For example, teas made from finer leaves may be brewed at around 95°C, while aged teas require high-temperature brewing,…

Autumn has arrived, and winter is not far behind. With the coolness of autumn mornings and evenings, it's time to consider enjoying a cup of black tea, which can warm your body better than anything else. For those who love and wish to learn more about black tea, these seven questions should prove quite helpful. 01. Does the saying "high mountains produce good tea amidst clouds and mist" apply to black tea as well? Yes, it does. Tea plants prefer diffused light and are best grown under the shade of larger trees or amid clouds and mist, where sunlight is sparse and less intense. Under such conditions, tea plants find it easier to synthesize theanine. Tea plants grown at high altitudes tend to have richer theanine content, resulting in a fresher and more refreshing flavor. 02. What causes the sweetness when drinking black tea? The sweetness in black tea comes from the presence of sugars and amino acids. During fermentation, very complex chemical reactions occur centered around the enzymatic oxidation of polyphenols. The chemical composition of fresh tea leaves changes significantly, with over 90% of polyphenols reduced and new components like theaflavins and thearubigins produced. The aroma compounds increase markedly.…

Liubao tea, Anhua dark tea, raw Pu'er tea, ripe Pu'er tea, and Fuding white tea can be stored for a long time. These teas are post-fermented or aged over time. They contain abundant pectin, sugars, amino acids, etc., and require time for enzymatic reactions. As they age, their aroma becomes richer, making them suitable for long-term storage. Which Teas Are Suitable for Long-Term Storage? 1. White Tea White tea is often referred to as "a one-year tea, three-year medicine, seven-year treasure." Storing white tea helps transform its fresh, sweet flavor, increasing its sweetness and developing aromas like jujube and medicinal herbs, with a clear, sweet taste. White tea aged for more than three years has a gentler nature, making it very suitable for people with weaker spleen and stomachs to drink. 2. Pu'er Tea Both raw and ripe Pu'er tea can be stored for a long time, but raw tea has greater storage value. Stored in different environments, Pu'er tea undergoes changes in different directions, which is extremely intriguing. The longer the storage time, the richer the layers of taste and the stronger the flavor. 3. Dark Tea Storing dark tea benefits the further transformation by beneficial bacteria, making the…

Baihua Tan, affiliated with the high-quality tea production area Tongqing River in Pu'er tea, has become an emerging micro-production zone due to its highly distinctive taste experience. It is a delight for tea enthusiasts and a valuable treasure. Speaking of their current status and position, they stand out among the rapidly rising micro-production zones in Yiwu in recent years. They are truly favored by tea enthusiasts, like a cherished possession in one hand and a precious gem in the other. As for the taste characteristics, they are distinct and hard to rank. Similarly rooted in the fairy-like secret realm of Yiwu, they are naturally nourished by high mountain mists, have little human intervention, and the tea trees are not dwarfed, thus naturally possessing a wild beauty and the essence of the mountains and forests. Tongqing River, which could be considered as coming from the same lineage, each has its unique mountain and forest essence. Those who have tasted both teas will easily find that even with the same "mountain and forest essence," what we taste and feel can be very different. The tea from Baihua Tan has a mountain and forest essence more akin to floral fragrance and wilderness charm,…

When describing a good cup of tea, the term “salivation upon tasting” is often used, along with another term, “sweet and salivating.” In short, a good tea is one that induces salivation. This sensation refers to the spontaneous secretion of saliva under the tongue when the tea is first tasted, creating a slightly sour yet sweet aftertaste in the mouth. This effect then spreads to the cheeks and the surface of the tongue. But why does this happen?This is because the tea contains substances such as polyphenols, sugars, amino acids, pectin, and vitamins, all of which promote salivation in the mouth. Generally, the higher the quality of the tea, the greater the concentration of these substances, leading to a stronger and longer-lasting salivation effect. This is why it is said that the better the tea, the more salivation it induces. This salivation can be divided into several types: Salivation at the Cheeks After the inner lining of the mouth tastes the tea, the stimulation from the polyphenols causes the inner walls of the cheeks to tighten and contract, resulting in a sense of astringency and the secretion of saliva. This type of salivation is referred to as “salivation at the…

Kneading is a very important step in the production process of Pu'er tea, following the initial steaming. Kneading involves the actions of "kneading" and "twisting," transforming the steamed leaves, which are close to their natural state, into a specific shape through either "hand" or "mechanical" methods. The purpose of this process is to break the cell walls and release the tea juices, allowing for the polymerization of tea polyphenols, catechins, and other active components, preparing the tea for later fermentation. Additionally, it helps to curl the loose leaves into strips, facilitating an even release of the tea's contents during brewing. The strength of the kneading, duration, and degree of cell wall rupture are closely related to the taste, aroma, and aging potential of the Pu'er tea. The Characteristics of Kneading in Pu'er Tea Among the six major types of Chinese teas, all except traditional white tea undergo a kneading process. However, in many types of tea, the kneading process is primarily for shaping, often using a "light kneading" approach, which is essentially completed without pressure and with very short kneading times. The goal is to achieve a high rate of leaf formation, low breakage, and maintain the original color of…

Those with poor digestion can drink Pu'er tea, but they should not consume too much and should avoid drinking it on an empty stomach. Pu'er tea is a fermented tea, and since the leaves undergo fermentation, the cold components are improved. This type of tea has the effect of nourishing and protecting the stomach, as well as anti-inflammatory and antibacterial properties. Drinking small amounts can help improve spleen and stomach deficiency without stimulating the stomach lining. People with poor digestion who drink Pu'er tea should primarily opt for mild teas and only consume small quantities at a time. Pu'er tea contains a high amount of polyphenols and caffeine, which can stimulate the intestinal wall mucosa and cause discomfort in the stomach if consumed excessively. What Kind of Pu'er Tea Should You Drink with Poor Digestion? Those with poor digestion can drink Pu'er tea, but it depends on the type. It's best to avoid raw Pu'er tea; instead, patients with digestive issues are generally advised to drink ripe Pu'er tea. Ripe Pu'er tea is fermented and has a warm nature, which helps to nourish the stomach. In particular, aged ripe Pu'er tea has protective effects on the stomach. At the right…

Good ripened Pu'er tea has a brownish-red color, resembling the hue of pig liver, with stout and tightly bound leaves. Its aroma is subtly reminiscent of osmanthus, rose, camphor, jujube, and is accompanied by a unique aged fragrance. People favor ripened Pu'er for its rich yet mellow taste and affordable price. Ripened Pu'er is also well-liked for its ability to cut through grease and help balance the digestive system. Identification by Appearance Four aspects: do not focus on age, look at the tea leaves, observe the liquor color, and inspect the infused leaves. Taste Identification Four aspects: pure aroma, clear liquor, liquor texture, thickness and smoothness of the liquor. Identification by Appearance Do not focus on age: The quality of ripened Pu'er mainly depends on the raw materials and the wet-piling fermentation technique. Good raw materials, when properly fermented, can be consumed after half a year to eliminate the new leaf flavor from fermentation. Look at the tea leaves: Are the leaves distinct and lustrous? Is the cake a chestnut red color? Good ripened Pu'er has distinct and lustrous leaves, indicating cleanliness during pressing. This also reveals the quality of the raw materials used. If the cake appears dull and…

As Pu'er tea becomes more widely known and accepted, appreciating Pu'er tea has turned into a healthy, fashionable, and refined form of leisure and entertainment. The appreciation of Pu'er tea is a comprehensive sensory experience, primarily involving the integrated use of vision, taste, and smell to identify, perceive, and experience Pu'er tea with one's heart. Pu'er tea comes in two forms: loose-leaf and compressed. Loose-leaf Pu'er is categorized into special grade and grades one through ten, as well as grade-outside teas. Compressed Pu'er can be found in shapes such as cakes, bricks, tuos, pillars, golden pumpkins, and heads. There are several methods for identifying Pu'er tea: visual inspection, brewing evaluation, leaf base examination, and tasting. Among these, tasting is the most important. The identification of Pu'er tea mainly relies on sensory judgment, starting with observing its appearance and smelling it, then brewing it. After brewing, examine the liquor color, which can range from gemstone red, carnelian red, to tiger red, with gemstone red being the rarest and considered the pinnacle of tea quality. Next, inspect the leaf base (spent leaves), focusing on its softness, color, and uniformity. Finally, savor its taste. Tasting primarily involves sampling the brewed Pu'er tea, smelling…

Baihua Tan is part of the Tongqing River, a renowned Pu'er tea production area in Yiwu, located in the Yao Autonomous Township of Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. It is situated at the confluence of the Tongqing River, Bulong River, and Jinchang River, and its unique geographical location has created a favorable natural environment. It is a tranquil place nestled in the forest by the water. Various wild flowers grow near the mountain stream, with baihua (wildflowers) being the most abundant, hence the name. Baihua Tan stands out from the Tongqing River as an emerging micro-production area, following Bingdao, Laobanzhang, and Cha Wang Tree as another classic micro-production area for tea. The ancient tea trees in Baihua Tan can reach heights of over ten meters, with deep roots and broad crowns, and large leaves. Its tea leaves have a distinctive flavor, a heavy body, and a strong wild character, with great vigor and full tea energy. The raw tea is highly recognizable, with straight, hard strips, due to the high content of pectin in the leaves. Those fortunate enough to taste the ancient tree tea from Baihua Tan often describe it with the word “wild.” Its flavor…