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Dry Goods! As the Rainy Season Rages, How Should Pu’er Tea Be Stored in Different Regions?
Recently, there has been frequent rainfall in South China, posing a challenge for storing Pu'er tea. Proper handling can lead to better transformation of the tea, while improper handling can cause issues such as mold. Storage has become a challenge, as different regions have varying climates, so is there a difference in storage methods? Don't worry, after reading this article, you will find answers to these questions. The Four Factors Affecting Pu'er Tea Storage When the same Pu'er tea is stored in different environments, the final aged quality will vary. The four factors that significantly influence the quality of Pu'er tea storage are "temperature," "humidity," "light protection," and "air." These play the most significant role in the transformation process of Pu'er tea during storage. 1. Temperature: Temperature plays a crucial role in the transformation of Pu'er tea. Excessively high temperatures can cause the tea to develop off-flavors; in excessively low temperatures, the transformation process slows down or even stops. Therefore, a relatively suitable temperature is essential for storing Pu'er tea. The temperature for storing Pu'er tea should not be too high or too low, and it is recommended to maintain it around 25°C ± 3°C. 2. Humidity: Humidity is also… -
Pingshan County’s Longhua Town, Yibin City: Concentrating on the “Three Ends and Three Transformations” to Solidify the “Tea Story,” Paving the “Path to Prosperity” for Agricultural Income Growth
“This year, Longhua has had ample rain, and the town government has organized multiple skill training sessions. Through scientific management, tea production has increased again, and our income this year has risen compared to last!” said Cheng Qiangui, a tea farmer from Renmin Village in Pingshan County's Longhua Town, Yibin City, with great delight. Recently, reporters learned from Longhua Town in Pingshan County that the town’s soil is rich in selenium, and the tea industry is a traditional one here. In recent years, the town’s Party Committee has focused on the entire chain of the tea industry, strictly grasping the “production end,” “processing end,” and “sales end.” They have been committed to filling and strengthening the chain, driving the tea industry towards development in the direction of “standardization,” “intensification,” and “branding.” This has resulted in continuous growth in the average per-acre value of tea in the town for three consecutive years and an ongoing increase in local tea farmers' incomes. “In 2024, the estimated fresh tea leaf output of the entire town is expected to reach 31 million pounds, an increase of about 15% year-over-year. The total annual production value is expected to exceed 167 million RMB, with an increase…- 1
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What is Post-fermentation in Tea?
Dark tea undergoes external microbial fermentation, which involves not only the enzymatic reactions of the leaves themselves but also the assistance of external microorganisms. Professor Liu Zhonghua notes that in English descriptions, the process for black tea (red tea in Chinese) is referred to as “oxidation,” while dark tea truly undergoes “fermentation.” The wet-piling fermentation is a unique process in the making of dark tea. The wet-piling process itself is the fermentation process, where compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. The wet-piling process itself is the fermentation process. Compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. When the core temperature reaches 70 degrees Celsius, the pile is turned to ensure even temperature distribution, a process repeated multiple times. When all conditions are optimal, the metabolism of the microorganisms, along with the extracellular enzymes they secrete, can break down many substances in the tea, such… -
Beautiful Ware: Lustrous Glass Tea Wares
Glass, known to ancient people as liuli or lusili, is actually a colored, semi-transparent mineral. Tea wares made from this material give people a vivid and radiant feeling due to their bright colors and lustrous shine. The technique of making liuli in China started early, but it was not until the Tang Dynasty that with the increase in cultural exchanges between China and foreign countries and the continuous introduction of Western liuli wares into China, did the country begin to produce liuli tea wares. The plain, footed, light yellow liuli tea cup and the plain light yellow liuli tea saucer unearthed from the Famen Temple’s underground palace in Fufeng County, Shaanxi Province, which were offered by Emperor Xizong of the Tang Dynasty, are genuine Chinese liuli tea wares. Although their shapes are primitive, decorations simple, texture appears mixed, and transparency is low, they indicate that Chinese liuli tea wares had already emerged during the Tang Dynasty and were considered precious at the time. In modern times, with the rise of the glass industry, glass tea wares quickly became popular. This is because glass is transparent, lustrous, and highly moldable, so the tea wares made from it come in…- 4
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Zhenba County: Leveraging Summer and Autumn Tea to Broaden Income Streams
Recently, the Zhenba County Agricultural and Rural Affairs Bureau, in conjunction with the National Science and Technology Special Mission Team, the Shaanxi Province Tea Industry Technical System, and Northwest A&F University, held a county-wide on-site training session on summer and autumn tea resource utilization at Shaanxi Bifengchun Tea Company. The aim was to further enhance the utilization of summer and autumn tea resources in Zhenba County, promote labor-saving processing technologies, lead the development of the tea industry with new productive forces, improve the quality and efficiency of the tea industry, and support industrial revitalization. More than 60 people, including representatives from tea enterprises, specialized cooperatives, some village-level collective economic organizations, and technical experts in tea processing, attended the training. Deputy County Governor Shao Yonghong of Zhenba County conducted on-site research and guidance, proposing specific requirements regarding the utilization of summer and autumn tea resources, industrial development, market expansion, and cooperation with farmers. At the training session, Professor Zhou Tianshan, a position scientist within the Shaanxi Province Tea Industry Technical System and deputy director of the Department of Tea Science at Northwest A&F University, provided the main training. Professor Zhou introduced new equipment developed by his team, including a tea withering…- 3
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