Porcelain

The Ming Dynasty was a significant period of reform in tea drinking history. The founding emperor of the Ming Dynasty, Zhu Yuanzhang, recognized the hard work of tea farmers and issued an edict to "abolish compressed tea in favor of loose tea." This decree marked the end of compressed and cake teas, ushering in the era of loose leaf tea in China. Xiuning Songluo Tea was created during this early Ming period. Songluo tea is known as the "ancestor of stir-fried green teas," renowned for its "green color, high fragrance, and strong flavor," which distinguishes it from other green teas. There are records stating that "in Anhui, there is Songluo tea, whose taste surpasses Longjing but falls below Tianchi" (Yuan Hongdao, Ming Dynasty). During the Ming and Qing Dynasties, Songluo Mountain was a Buddhist holy site. As early as the Hongwu period of the Ming Dynasty, the Yinfu Temple on Songluo Mountain had already become famous throughout southern China, with abundant offerings and worship. Songluo tea originates from this mountain. According to "Tea Record" by Feng Shike of the Ming Dynasty, Songluo Dafang was first created by the monk Dafang. 1. Harvesting and Processing of Songluo Tea The harvesting and…

The Purple Clay through the Eyes of the Dingshan People What is purple clay? Purple clay is a type of stoneware, a ceramic product that lies between pottery and porcelain. It is a cultural heritage passed down from our ancestors and a shining diamond in the five-thousand-year history of Chinese culture. To the people of Dingshan, purple clay is not only a means of livelihood but also a form of culture. In their daily lives, the presence of purple clay is always evident. Flower pots for gardening, stone stools in courtyards, building materials for walls, jars for storing rice, discarded teapot lids repurposed as pen holders by artisans, chipped teapots used to hold vinegar at small wonton stalls under the big wooden bridge—whether flawed, discolored, or marred with blemishes, any defective teapots that cannot be sold find practical uses in everyday life. The love the people of Dingshan have for purple clay runs deep within their bones; it is unchangeable. Their confidence in purple clay has been passed down from generation to generation, never shaken! A person, a handful of earth, a clay teapot, and a city.

When storing tea, attention should be paid to avoiding light exposure, moisture, odors, and high temperatures. Exposure to sunlight can cause chlorophyll in the leaves to fade, darkening the color of the tea, so care should be taken to avoid light; in damp places, tea is prone to mold, so attention should be given to moisture control; tea has a strong adsorption capacity and can easily absorb odors from other objects, altering its aroma, so care should be taken to avoid odors; additionally, high temperatures can accelerate the degradation of tea, so it's important to avoid high temperatures. What Influences Should Be Noted During the Storage of Tea? I. Green Tea Storage Method: Refrigerate. If you need to store for a short period and want to drink it at any time, place green tea in the refrigerator and set the temperature to around 5°C. If the tea is unopened and you want to preserve it for over a year, then store it in the freezer. Best Time to Drink: Within 1-2 months after opening, or within one year if unopened. Points to Note: 1. You can use quicklime to absorb moisture from the tea, package it in an aluminum composite…

I believe there are many tea enthusiasts who love their purple clay teapots, but not all of them know how to protect them. The maintenance of a purple clay teapot is particularly important. This is not only because of its collectible value but also because it has practical uses, so you should take good care of your purple clay teapot. Fear of Dropping Purple clay teapots are especially afraid of being dropped. Once ceramic products are broken, they cannot be restored to their original state – even if repaired with techniques like porcelain joining or kintsugi, the result will only be a kind of imperfect beauty. How can you prevent dropping your teapot? When pouring tea, keep another finger on the lid or knob, and avoid large movements. Keep the teapot in hand during the pouring process, as many lids fall off while pouring tea. Avoid imitating the tricks that teapot sellers use, such as lids that don’t fall off or upside-down spout and lid demonstrations. These are just gimmicks that could easily ruin your beloved teapot, making it a waste of effort. Place the teapot in high or cabinet locations where children can’t reach, and don’t let clumsy people…

Drinking Pu'er tea is best with porcelain cups, purple clay cups, glass cups, etc. Pu'er tea can be divided into raw and ripe teas based on its processing method. Raw tea has a stronger character and ample qi, with noticeable salivation and a sweet aftertaste. Ripe tea is mellow and smooth, with rich inner qualities. Using different types of cups—such as glass or porcelain cups—can authentically reproduce the tea's aroma, while purple clay cups can enhance the depth of the tea's flavor. Suitable Cups for Drinking Pu'er Tea Tasting Cup: As the name suggests, a tasting cup is used for savoring tea. In the eyes of many tea enthusiasts, the tasting cup is an essential piece of teaware that showcases one’s personal taste. Tasting cups come in various shapes and materials. When choosing a tasting cup, always adhere to the principle that it should not be hot to the touch and should be easy to drink from, selecting a cup that matches both the tea leaves and the teapot. Gaiwan: A gaiwan is a type of teaware consisting of a saucer, a bowl, and a lid, also known as a "three-talent bowl" or "three-talent cup." It can be made from…

Zhuni teapots, mostly small in size, are adorable and thus widely loved by teapot enthusiasts. However, due to the relatively low reserves of zhuni, high-quality zhuni is rather rare and precious, making it a common target for clay counterfeiting. Genuine Zhuni West Lake Lady Teapot So how can one buy authentic, genuine zhuni? Please read on. The classification of genuine zhuni generally divides it into three types: Huanglong Mountain Zhuni, Small Coal Mine Zhuni, and Zhaozhuang Zhuni. 1. Huanglong Mountain Zhuni is a thin layer of oily clay found between the top yellow stone and purple clay deposits. After firing, it appears unpolished and lusterless, with an orange-red color. 2. The Small Coal Mine area is abundant in zhuni production, with the largest output. When fired, its color is bright and vivid. 3. Zhaozhuang is famous for producing red clay. Zhaozhuang Zhuni is the fatty clay found between rotten yellow stone and red clay deposits, which is also scarce. After firing, its color is dark red. Genuine vs. Fake Zhuni Genuine zhuni comes in only one form: Zhuni raw stone is weathered and then sieved through a screen of a certain mesh size, water is added, and it is mixed…

Liubao tea is best brewed using a clay pot, a glass pot, or a purple clay teapot. Liubao tea belongs to the category of dark tea and is a specialty product of Wuzhou, Guangxi. Its leaves are rich in content and have a substantial, coarse texture. The flavor is robust and rich, with a unique betel nut aroma. When brewing, a clay pot or a purple clay teapot can be used to enhance the smoothness of the tea soup. A glass pot can also be used to authentically reproduce the taste of the tea. What Kind of Teapot is Best for Brewing Liubao Tea? One: Purple Clay Teapot For regular Liubao factory tea, a purple clay teapot can be chosen for brewing. Purple clay teapots have good breathability and adsorption properties. They can gather the aroma of the tea without overpowering its natural essence or introducing a cooked flavor. Moreover, the aroma easily dissolves into the tea soup, making the taste richer and more pleasant in the mouth. Two: Nixing Clay Teapot When brewed with a Nixing clay teapot, Liubao tea has a pure and mellow aroma. The tea water produced is entirely true to the authentic taste of Liubao…

"Burning incense, preparing tea, hanging paintings, arranging flowers— these four leisurely pursuits should not burden one's home." —Wu Zimu, Dream of the Liang Dynasty Readers who have watched the TV series Dreamy Song Dynasty will surely remember the scene where the main character Zhao Pan'er prepares tea with skillful and graceful movements, a sight that is pleasing to the eye. Tea became popular in the Tang Dynasty but flourished in the Song Dynasty. The custom of drinking tea was widespread in Song society, enjoyed by everyone from nobles and literati to merchants, gentry, and common folk, all of whom found pleasure in it, leading to the emergence of various tea-related activities. The method of drinking tea in the Song Dynasty differed from today's practice of steeping tea leaves in boiling water. In the Song Dynasty, tea was made from compressed cakes, which were ground into a fine powder before being mixed with boiling water. This process, known as "crushing the tea into powder, pouring hot water over it, and using a whisk to froth it," is referred to as "pointing tea." Song Dynasty people poured their hearts, filled with mountains and rivers, into their paintings and also into their tea.…

I was out of town on a business trip. After finishing my work, a friend contacted me and invited me for tea. However, since it was a weekday, we decided to meet in his office. This tea session made me realize a profound issue: what would the infusion of top-quality Pu'er tea taste like when brewed with hard water that had been sitting for half a month? Good Tea, Lesser Water My friend has grown up around tea and has maintained a clean lifestyle for years within the system, almost abstaining from smoking and drinking, with his greatest hobby being tea. When we arrived at his office, he opened a cabinet against the wall, which was packed with metal tea boxes, wooden tea chests, and various kinds of tea, including Pu'er cakes, Tieguanyin, and green tea, some of them quite expensive. The tea was excellent, but the brewing utensils were excessively simple. He used a standard government-issued white porcelain mug with a handle for drinking and a low-quality portable brewing cup for brewing, while boiling water in a cheap thin-steel electric kettle. With a wry smile, my friend apologized, saying, "The environment here can't compare to your meticulously arranged tea…

Wandering through the streets of Chengdu, you'll find a teahouse every few steps. People gather to leisurely drink tea from gaiwans, enjoy local snacks, and listen to Sichuan opera – it's a comfortable life... Tracing the Origin of the Gaiwan Sichuanese not only love drinking tea but also invented the convenient gaiwan. Since the Ming Dynasty, gaiwans have been in use for hundreds of years. Even today, whether it's beginners learning about tea or experienced tea enthusiasts brewing tea, gaiwans are commonly seen. Gaiwans are made of stable materials that do not easily absorb flavors. They are easy to use and suitable for brewing all types of tea while allowing the tea leaves to exhibit their original flavors. They are considered the fairest and most impartial tea brewing tools. Therefore, seasoned tea drinkers and enthusiasts often choose gaiwans when trying out teas. In their hands, gaiwans are used with ease. Even when the water temperature is high, they remain calm and composed, appearing graceful and smooth to outsiders. However, when one attempts to brew tea themselves, they realize that using a gaiwan can be quite hot on the hands. When the hand shakes severely, one might think: "This isn't elegant…

Many people have the habit of drinking tea, and there are various types of tea, with Pu'er tea being one of them. Brewing Pu'er tea can be quite enjoyable and help you relax both mentally and physically. Drinking it in moderation can also have beneficial effects on your health. Below is a guide on how to brew Pu'er tea. The Brewing Method for Pu'er Tea Cake: 1. Breaking the Tea Cake Prepare a tea needle or a tea knife and insert it along the side edge of the tea cake, then apply upward force to break off pieces. To avoid damaging the integrity of the tea leaves and prevent the tea cake from becoming too fragmented, try to push the tool further into the cake. Typically, you should break off as much as you need for brewing; a general guideline is 5 grams for aged tea and 8 grams for raw tea. 2. Waking the Tea Use a 110 ml white porcelain gaiwan for brewing. Discard the first infusion, which serves as a rinse and helps to wake up the tea. For older aged teas, use water at boiling point (100°C) for direct brewing, while for newer raw teas, you…

Basic Introduction to Jingyang Fu Brick TeaJingyang Fu Brick Tea is a specialty product of Jingyang County, Shaanxi Province. Its raw materials are selected from dark tea leaves grown in southern Shaanxi, Hunan, and Sichuan. It is processed through more than ten steps: selection of raw materials → sifting → steaming the tea → fermentation → boiling the tea juice → stir-frying the tea → weighing → steaming the tea → packing into molds, etc. The Fu Brick Tea has a compact body with a pure and lasting aroma, clear color, black-brown luster, bright red liquor, abundant golden flowers, a long-lasting fragrance, an aged aroma, a thick, sweet aftertaste, and a smooth mouthfeel. It is known for its ability to "reduce the greasiness of meat and relieve the heat of barley" and is called the "mysterious tea" and "life-sustaining tea" of the ancient Silk Road.Jingyang, located north of the Ling Mountains, does not grow tea, but it is situated in the heart of Guanzhong Plain, downstream of the Jing River, and has been a famous district since ancient times. As a result, it has become a crucial hub for the northern transport of tea from the south. Since the Han…

Black tea is stored at room temperature and does not need to be kept in the fridge. As a fully fermented tea, its internal components are relatively stable and less affected by oxidation. Therefore, storage at room temperature is sufficient. When storing, place the tea in an aluminum bag and seal it, then put it in a tin can with a lid, and finally store it in a cool, dry, and shaded area. Can Black Tea Be Stored in the Fridge? Black tea can also be stored in the fridge, but this is not the optimal method of storage. Therefore, when storing black tea, using a suitable tea canister is preferable. Additionally, black tea should not be stored for long periods and should be consumed promptly. Black tea has a low moisture content and is prone to becoming damp or losing its aroma. During storage, avoid mixing different types of tea and use a tightly sealed, dry container, placed in a shaded area, which helps retain the original flavor of the black tea. Choice of Containers for Storing Black Tea While tea cans or bags are often provided with purchased tea, for long-term storage, it is best to use specialized…

The tea-to-water ratio for raw Pu'er is 1:15, which means for a 110 ml gaiwan, you should use 7 to 8 grams of raw Pu'er tea. Moreover, the flavor of raw Pu'er is stronger and richer, with a high-aroma profile. When brewing, pay attention to the water temperature, teaware, amount of tea used, and infusion time. If too much tea is used, it can result in a bitter and astringent infusion, negatively affecting the taste experience. Is it correct to use 7 grams of tea? Many people suggest using 7 grams of tea but overlook the capacity of the teapot or gaiwan. During standard evaluation, the ratio is 110 ml of water to 7 grams of tea. However, in practical brewing, it is recommended to adjust the amount of tea based on the size of your teaware, referring to a 1:15 ratio. Additionally, you can adjust according to your preferred strength of the infusion. It's not a fixed rule. For those new to Pu'er tea, you can prepare a small scale and weigh the tea each time you brew, adhering to the tea-to-water ratio. Over time, you can rely more on your "feel" when measuring the tea. Choice of Teaware…

Baihao Yinzhen, made entirely from single tea buds covered in white down, is named for its straight, needle-like appearance and silver-white color. How to Appreciate Baihao Yinzhen? Focus on These 6 Aspects 1. Quality Characteristics of Baihao Yinzhen Shape: Sturdy and plump buds, straight like needles, fully covered with white down Color: Silvery white with a lustrous sheen Infusion Color: Pale apricot yellow, bright and clear Aroma: Richly fragrant and fresh, with prominent downy aroma Taste: Robust and refreshing, with ample downy flavor Leaf Base: Uniformly green, complete, plump, tender, and soft   2. Appraisal Baihao Yinzhen is made from unopened, plump and tender buds. The buds are sturdy, straight, and uniform, with visible white down and a silvery-gray color that sparkles. High-quality Baihao Yinzhen, when brewed, displays buds that rise to the top of the cup before slowly descending, then gradually sinking to the bottom. They stand upright, crisscrossing each other in a spectacular display. 3. Brewing ① Glass Cup Brewing: You can use a transparent glass cup. After warming the cup with water at 90-95°C, place 2 grams of tea leaves inside and pour approximately 200 ml of water. Then, holding the cup from the bottom with one…

Introduction: Okinawa, originally named Ryukyu, was a vassal state of China during the Ming and Qing dynasties. The name "Ryukyu" was given to the archipelago by the Chinese during the Ming Dynasty. Historically, Ryukyu maintained close cultural exchanges and maritime trade with China, Japan, Korea, and Southeast Asian countries. Nearly transparent Okinawan sea In the mid-17th century, after the transition from the Ming to the Qing dynasty, the Qing dynasty became the ruler of China. In its relations with Ryukyu, the Qing dynasty continued the tributary system established by the Ming dynasty. With the increasing frequency of exchanges between Qing China and Ryukyu, the method of infused tea preparation also spread from Fujian to Ryukyu and became popular there in the early 18th century. The 18th-century Gongfu tea drinking methods and utensils that were transmitted from Fujian to Ryukyu have since become the basic model for Ryukyu Infused Tea. In 1718 (57th year of the Kangxi era), Xu Baoguang traveled to Ryukyu as a vice envoy for the investiture mission. Due to typhoon weather, he stayed in Ryukyu for nearly a year before returning to China. During his stay, he extensively researched local customs and social conditions, leaving behind the…

The method for brewing white tea cake: 1. Pry the tea – pry as much as you need; 2. Add tea – use 5g of tea with a 110 ml white porcelain gaiwan; 3. Brew the tea – pour boiling water at 90-100 degrees Celsius over the tea, the first infusion is for rinsing the tea, and subsequent infusions up to the fourth should be quick, starting from the fifth infusion gradually increase the steeping time. How to Brew White Tea Cake 1. Pry the tea Prepare tea prying tools such as a tea knife. After opening the packaged white tea cake, insert the tea knife from the side edge of the tea cake, apply a little force and gently push it into the tea cake, then lift upward. Note that you should insert along the gaps between the tea leaves to ensure that the tea cake is pried layer by layer. 2. Add tea Pry as much tea as you intend to drink, avoiding prying too much. Typically, use 5g of tea. Choose an 110 ml white porcelain gaiwan for brewing. Warm the cup, add the tea, and pour in hot water at 90-100 degrees Celsius. The first rinse…

Drinking tea for health has become the choice of many office workers. The purple clay teapot is a commonly used tea utensil, but what kinds of tea are suitable for brewing in it? Does it have anything to do with the shape and size of the teapot? In fact, when using a purple clay teapot for brewing tea, apart from considering the type of clay used, you can also make choices based on the capacity and characteristics of the teapot's shape. So, what kinds of tea are suitable for brewing in a purple clay teapot? What rules should be followed? Black Tea: West Beauty Teapot, Rongtian Teapot The common feature of the West Beauty Teapot and the Rongtian Teapot is their large belly, deep body, and plump, round shape, which can fully bring out the aroma of black tea without damaging the leaves. As the color of black tea infusion is relatively dark, it is suitable to use darker colored clays such as Tianxing clay, blue-gray clay, or Dicaoqing clay for making the purple clay teapot. Oolong Tea: Duozhi Teapot, Dragon Egg Teapot Most oolong teas expand significantly after brewing, so teapots with slightly larger mouths, like the Duozhi Teapot,…

The benefits of Golden Snail Yunnan Black Tea include reducing fatigue, improving complexion, alleviating dryness, and aiding digestion. Regular consumption can enhance alertness and concentration, promote metabolism and diuresis, effectively relieving fatigue and enhancing mental clarity. It also helps to mitigate greasiness, resist aging, and warm the stomach in cold weather. Golden Snail Yunnan Black Tea Benefit 1: Detoxifying Effect Studies have shown that the tea alkaloids in Golden Snail Yunnan Black Tea can adsorb heavy metals and biological alkaloids, precipitating and decomposing them. This is a blessing for modern people whose drinking water and food may be contaminated by industrial pollutants. Golden Snail Yunnan Black Tea Benefit 2: Diuretic Effect The combined effects of caffeine and aromatic substances in Golden Snail Yunnan Black Tea increase blood flow to the kidneys, improve glomerular filtration rates, dilate renal microvessels, and inhibit renal tubule reabsorption of water, thereby increasing urine output. Golden Snail Yunnan Black Tea Benefit 3: Moisturizing and Heat-Clearing Effect Drinking Golden Snail Yunnan Black Tea in summer can quench thirst and cool the body due to the chemical reactions between polyphenols, sugars, amino acids, pectin, and saliva, stimulating saliva secretion and producing a refreshing sensation in the mouth. Caffeine…

When brewing white tea, the water temperature should be controlled between 90-100°C. Fresh white tea, with its tender texture, is suitable for brewing with boiling water above 90°C. For aged white tea, it requires boiling water at 100°C to awaken its inner qualities. Brewing Water Temperature for White Tea The water temperature for brewing white tea is 100°C. As a fermented tea, the use of boiling water helps extract the inner substances from the leaves, resulting in a more fragrant and flavorful infusion. If the water temperature is too low, the tea leaves will not fully open, leading to a bland taste. When brewing white tea, it is recommended to use a lidded bowl. First, place the dry tea leaves inside, then pour in boiling water to rinse the tea. After 5 seconds, discard the water. Then add boiling water again, do not cover, and after 1-2 minutes when the tea has expanded, it can be consumed. Brewing Time for White Tea The brewing time for white tea varies according to the number of infusions. The first infusion takes about 5 minutes, the second takes around 3 minutes, and subsequent infusions should also be kept around 3 minutes. Typically, white…

    Authenticity Guaranteed As with any artwork that gains value, forgeries are bound to follow, and purple clay teapots are no exception. Here are several ways to distinguish authentic purple clay teapots from fakes: First, the clay and its texture. The clay used in different eras comes from different veins, each with distinct colors, particle sizes, and luster. Early pots were made from clay closer to the surface, which gives them a rougher texture and lighter color. The "sky-blue clay" of the late Qing period differs from other historical clays; it was coarse enough to be engraved with bamboo knives and wooden seals. Second, the craftsmanship and technique. Purple clay artisans have their unique styles, such as the smoothness of the surface, the thickness and curvature of lines, and the sharpness or roundness of contours. Third, the spirit and aura. Genuine works by renowned artists possess an unimitable spirit and vitality, making this the most important criterion for identification. These artists combine exceptional artistic sensibilities, skilled craftsmanship, deep understanding of clay properties, and mastery over firing temperatures, resulting in distinctive pieces that stand on their own. Fourth, calligraphy and painting characteristics. The landscapes, flowers, birds, and figures depicted on the pots…

Tang Dynasty tea utensils During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, people across the country, regardless of their religious beliefs, made drinking tea a part of daily life. It was during this time that tea culture developed and the production of tea utensils entered an upward trajectory. This stimulated the production of Tang Dynasty ceramics, and places that produced tea also promoted the development of local kilns. Yuezhou, Shouzhou, Wuzhou, and Qiongzhou were all known for both abundant tea and ceramic production. Due to differences in social status, people's pursuit of the use value and cultural value of tea utensils varied. The imperial court favored luxurious utensils made of gold, silver, jade, and other precious materials. Commoners, on the other hand, preferred utensils that were economical, practical, and aesthetically pleasing, mainly using ceramic tea sets. Tea Bowls According to archaeological records, Tang Dynasty porcelain bowls have been unearthed in many regions across the country. Although these bowls from different kilns had distinct regional characteristics, they shared one common feature: they all produced wide-mouthed bowls with slim bases and a flat bottom resembling a jade disc. In "The Classic of Tea – Chapter Four: Utensils," Lu Yu…

Brewing ripened Pu'er tea involves three main steps: 1) Prepare a Yixing clay pot or a gaiwan; 2) Determine the tea-to-water ratio, using 7g of tea for every 100ml of water when brewing with a gaiwan, and 10g of tea for every 180ml of water when brewing with a Yixing pot; 3) Rinse the tea for about 10 seconds before brewing, then infuse with boiling water, with the first to fifth infusions steeping for 5-7 seconds, and subsequent infusions steeping for 7-10 seconds. 1. Teaware You can use a Yixing clay pot or a gaiwan to brew ripened Pu'er tea. The internal pores of a Yixing pot provide good breathability, which helps to enhance the aroma and aged flavor of the tea. A gaiwan, on the other hand, does not absorb flavors, allowing you to experience the true taste of the ripened Pu'er and appreciate its beautiful color. 2. Tea Quantity If using a gaiwan, a general guideline is a tea-to-water ratio of 7g of tea for every 100ml of water. For brewing with a Yixing pot (180ml capacity), around 10g of tea is suitable. Adjust the amount of tea based on your preference for stronger or milder flavor. 3.…

Fengqing Yunnan black tea is a type of traditional Chinese black tea produced in Fengqing County, Lincang City, Yunnan Province. This region is located in the southern part of the Yunnan plateau, with a mild climate, abundant rainfall, and fertile soil, which are ideal for tea cultivation. Due to its unique growing environment and processing methods, Fengqing Yunnan black tea offers several benefits and effects: The Benefits and Effects of Fengqing Yunnan Black Tea 1. Stimulates Mental Alertness: Fengqing Yunnan black tea contains caffeine, which can stimulate the central nervous system, increasing alertness and focus, and enhancing cognitive reaction speed. 2. Aids Digestion: This tea contains various tannins that have astringent properties, which can alleviate discomfort in the gastrointestinal tract, promote the secretion of digestive juices, increase appetite, and assist in the digestion and absorption of food. 3. Reduces Fat and Aids Weight Loss: The polyphenols in Fengqing Yunnan black tea help inhibit fat synthesis and absorption, promote fat breakdown and burning, and have some effect in reducing body fat and aiding weight loss. 4. Antioxidant and Anti-Aging: This tea is rich in antioxidants that can eliminate free radicals, delay cellular aging, improve skin elasticity and luster, and reduce the…