Shanghai

01Hong Kong Storage (HK)When it comes to Hong Kong storage, many Pu'er tea enthusiasts and merchants often equate it with damp storage. Damp storage refers to the aging process being somewhat out of control due to excessive humidity or light mold and spoilage. However, Hong Kong storage is simply a term and does not necessarily mean damp storage. The term only represents a concept of storage. Similarly, many tea enthusiasts in the north misunderstand Guangdong storage, assuming it has a storeroom flavor. It's important to emphasize that most of the high-priced old teas, including those from the mark-level and imprint-level categories, have been stored in Hong Kong. This has contributed a large number of quality aged teas. Decades of accumulated experience and techniques in storage have also created a unique quality of aged teas from Hong Kong storage that is difficult for other storages to replicate. This is very much worth learning from by Pu'er tea merchants. Early Hong Kong storage typically had two types: ground storage and dry storage. Ground storage was natural storage, building warehouses. It is said that when Hong Kong tea merchants built tea warehouses, they had specific requirements, choosing locations on the hillside facing southeast,…

Pu'er tea, renowned for its characteristic of improving with age and thus being referred to as "drinkable antique," not only requires high-quality raw materials and a complete production process but also needs an appropriate storage environment. The natural post-fermentation of Pu'er tea involves many aspects, and storage conditions will directly impact the drinking quality of Pu'er tea, affecting its color, flavor, and aroma. Storing Pu'er tea is very particular. A high temperature and humid environment can easily cause mold. Therefore, when storing Pu'er tea, humidity should be controlled below 70%. Temperature should be maintained around 20°C-28°C. Avoid exposure to light and store in a sealed container. Raw and ripe teas should be stored separately. Nowadays, more and more people are drinking Pu'er tea. What kind of vessel should be used for storage? The answers vary widely. A popular saying is that "Jianshui purple clay pottery is a perfect match for Pu'er tea," but there was no scientific data to support this until now. The Shanghai Jiao Tong University - Jianshui Purple Clay Joint Research Center conducted research on the integrated development of Pu'er tea and Jianshui purple clay pottery. The research concluded that Jianshui purple clay pottery has the capability…

Production of Sichuan black tea began in Yibin during the spring and summer of 1951. However, at that time, only rough black tea could be produced locally, which then had to be transported to the Chongqing Tea Factory for refinement before being exported to the Soviet Union and Eastern Europe, increasing costs. Therefore, in March 1952, the Southwest Regional Company of the China Tea Corporation dispatched 36 technical staff and workers from Chongqing to Yibin to establish a refined tea factory. The site chosen for the Yibin Tea Factory was located at the Nan'an Shangdu Port, facilitating the loading of tea onto ships for freight. During construction, 20 acres of land were allocated by the Yibin Special Administrative Region, along with the purchase of one warehouse from the Bao Yuantong Company and one building from the Dian Dong Company (a Yunnan-based business that opened a branch in Yibin during the Republican era and later became state-owned). These facilities were renovated to serve as workshops, warehouses, offices, and temporary dormitories. Initially, the Southwest Regional Company of the China Tea Corporation invested 66,500 yuan, and due to limited funds, bamboo fences were used as walls around the factory. Before the official sign…

Along with the rise and fall of Liubao tea industry, the ancient tea ship route has gone through phases of formation, prosperity, dormancy, revival, and decline, leaving a splendid chapter in China's tea transportation history. The ancient route is vast and time has passed slowly. The development of the Liubao tea industry has undergone changes over several hundred years, and the tea ship route has also gone through a long journey from its formation to prosperity, dormancy, revival, and decline. Today, the Liubao tea industry is experiencing a comprehensive revival, but the ancient tea ship route mostly remains as traces of the past. However, there is no doubt that in the course of history, this ancient route, which coexisted with Liubao tea, has written a unique and splendid chapter in China's tea transportation history. The name "Tea Pavilion" can be seen on a map of Cangwu from the 32nd year of the Kangxi era (1693) of the Qing dynasty. 1. The "Annals of Cangwu County" compiled during the Tongzhi era of the Qing dynasty contains records about Liubao tea. 2. On the attached map of Cangwu County in the "Annals of Cangwu County" compiled during the Tongzhi era of the…

Ellagic acid (EA) is a biologically active phenolic compound widely present in plant tissues such as fruits and nuts, with its structure shown in Figure 1. It is a dimeric derivative of gallic acid. In nature, ellagic acid mainly exists in condensed forms, such as ellagitannins. Ellagic acid is essentially non-toxic and has a significant inhibitory effect on chemically-induced carcinogenesis and various types of cancers, including colon cancer, liver cancer, lung cancer, prostate cancer, breast cancer, lymphoma, and others. Additionally, ellagic acid also exhibits antioxidant, anti-inflammatory, antibacterial, melanin inhibition, and leukemia improvement effects. Due to its excellent biological activity, ellagic acid is widely used in health foods, medicine, pharmaceuticals, cosmetics, and other fields. Studies have shown that tea is an important dietary source of ellagitannins and ellagic acid, which are converted from ellagitannins through human gut microbiota metabolism. ▲ Human Metabolic Pathway Pu'er ripened tea, a famous Yunnan tea, is a unique microbial-fermented tea made from large-leaf sun-dried green tea. The essence of solid-state fermentation in Pu'er ripened tea is primarily the result of moist heat, enzymatic actions, and microbial activities. During the fermentation process of large-leaf green teas, microbial metabolism releases a large amount of heat, and the enzymes…