Sink

The Green Tea Production Skills (Yuhua Tea Production Skills) are mainly practiced in Nanjing, Jiangsu Province, China. Yuhua tea plantations mostly adopt an intercropping model with trees and bushes, primarily located on loess hills between 20-50 meters above sea level. The soil is a yellowish-red type, slightly acidic, with an organic matter content of 1.89%. In the late Qing Dynasty, Lu Yong and others established the national tea research institution "Jiangnan Planting Tea Bureau" on Zijin Mountain in Nanjing. They reclaimed land around Linggu Temple for tea planting and production, naming the tea "Cloud Mist Tea." After the Xinhai Revolution, tea makers developed the technique of rolling the leaves into slender shapes, giving Cloud Mist Tea its initial pine needle-like appearance. Following liberation, they incorporated techniques of grabbing and straightening the leaves, which finalized the tea's tight, fine, round, and straight pine needle shape. It was renamed "Yuhua Tea" in 1959. Production Skills The Green Tea Production Skills (Yuhua Tea Production Skills) represent traditional Chinese green tea needle-shaped production techniques. The main process of Yuhua Tea production involves: fresh leaf picking → spreading out → pan-firing → rolling → preliminary drying → shaping → final drying → refinement → baking…

The behavior of sinking tea leaves is quite telling; it can provide a rough indication of the quality of the tea, though this is not always definitive. If the water temperature for brewing green tea is high, the tea will sink quickly; if the water temperature is low, the tea will sink slowly. The reason is simple: higher water temperatures make it easier for the tea to unfurl, meaning it can expand quickly. When the tea fully integrates with the water, it sinks. When the water temperature is low, the tea has not fully expanded and is still dry and not sufficiently wet, so it sinks slowly. Aside from water temperature, there could be inherent reasons as well. If the tea quality is poor, with fewer internal substances, it will be lighter and thinner, causing it to sink more slowly. Consider tea made from the first spring harvest using plump buds, which would be rich in internal substances, heavy, and substantial, and thus would sink quickly. It's also possible that the brewing method is incorrect, where the tea was not fully submerged at the beginning, leaving some floating on top and not touching the water, causing it to sink slowly.…

"Throughout history, poets have been tea connoisseurs, toasting their friends with a cup of clear tea." In China's thousands of years of history, the humble tea leaf has played an indispensable role. Among the seven refined pursuits of life—music, chess, calligraphy, painting, poetry, wine, and tea—one cannot do without tea! The tea mountains are filled with verdant green after a whole winter of rest and accumulation. It seems that the fragrance of tea wafts from the tenderest and most vibrant branches among the leaves, its subtle aroma enchanting and intoxicating. Spring breezes are delightful, but nothing compares to sipping a cup of spring tea, lost in its floral splendor. What is Pre-Ming Tea? "Pre-Ming Tea" and "Pre-Rain Tea" are terms used in the Jiangnan tea region along the Yangtze River to refer to different stages of spring tea based on seasonal divisions. Due to the climate in the Jiangnan area, some early-emerging tea varieties begin sprouting around the Awakening of Insects and Spring Equinox. Thus, tea harvested before the Qingming Festival is called "Pre-Ming Tea." The appeal of "Pre-Ming Tea" has always been due to its high quality and relative scarcity. Its excellence lies in the tenderness of its buds…

The gloss of a Zisha teapot, also known as "water color," can appear lustrous or dull. What causes this difference? Is it the clay, the craftsmanship, or something else?... (Close-up) After a Zisha teapot is fired to crystallization, surface contraction forms wrinkles. Most light is absorbed by these wrinkles, which is why new Zisha teapots appear relatively dim compared to other objects. Only a small portion of light is reflected from the crystalline surfaces, making the pot visible. After a period of care and use, tea and oils are adsorbed onto the different depths of the wrinkles, increasing the density of reflective points. Since these reflections come from various depths, the light appears to have depth, resembling a luminous cloud. The light scattered from crystalline points also creates an effect similar to a misty glow. Thus, genuine Zisha teapots do not appear overly bright and are not glaring under strong light, giving off a warm and lustrous feeling. Observing the gloss sounds simple but requires experience. A Zisha teapot with good gloss is made from pure, high-quality clay and crafted with skillful techniques at the correct firing temperature: 1. The clay must be pure and of high quality. Only clays…

Pu'er spring tea, harvested in spring, boasts a rich and flavorful infusion, a strong aftertaste, and is generally of high quality throughout the year. Now is the season when Pu'er spring tea hits the market, and many tea enthusiasts are eagerly awaiting their chance to taste it. However, when purchasing Pu'er spring tea, enthusiasts should be careful to select the right product to ensure they are getting genuine spring tea from the current season. The correct methods for selecting Pu'er spring tea involve two steps: dry evaluation and wet evaluation. Dry evaluation involves observing the shape, color, and aroma of the dry leaves before brewing. Wet evaluation involves smelling, tasting, and examining the infused leaves after brewing. The characteristics of ancient tree Pu'er spring tea include the following: During the autumn and winter seasons, all living organisms are in a state of storage and accumulation. The spring tea, having rested and conserved energy, accumulates abundant nutrients. Additionally, due to the persistently low temperatures during the spring, the consumption of these nutrients is minimal, allowing the tea to retain a higher concentration of nourishment. Spring tea has the highest protein content, which significantly enhances the flavor of the tea infusion. In…

When you think you've bought a great value-for-money spring tea online, be very careful. You should open and immediately try the tea to see if it's really worth the purchase. What are the steps to inspect spring tea? Let me explain them below. 1. Observe the appearance The leaves of spring tea are generally tightly wrapped, appearing plump and substantial, with some having a significant amount of downy hair. They have a fresh and vibrant color and a rich, fresh aroma. Summer and autumn teas, on the other hand, have loose leaves with a dull color and a mild aroma, which is quite different from spring tea. 2. Examine the liquor color During storage, substances that contribute to the color of the tea undergo slow decomposition or oxidation, causing green tea to lose its luster and appear dull. The increase in tea brown pigments in old tea makes the green tea liquor yellowish and unclear, losing its original freshness. When brewing spring tea, the leaves sink quickly, the aroma is strong and lasting, and the taste is full-bodied. In contrast, summer and autumn teas sink more slowly when brewed and have a less pronounced aroma. 3. Taste the aroma During…

It's spring tea season once again. Whenever the tea season comes around, we often hear about "spring tea." What exactly is spring tea? Why is it so highly regarded in the tea industry? Spring tea is made from the buds and leaves of tea trees that have emerged after their winter dormancy. The tea buds accumulate abundant organic substances during their winter dormancy. In addition, the moderate temperatures and sufficient rainfall of spring result in plump, nutrient-rich tea buds. The freshness, fullness, and balance of spring tea are extremely high. In particular, the first flush of spring tea embodies the essence of the entire spring season. Characteristics of Pu'er Spring Tea After a winter's hibernation, tea trees store more energy and nutrients due to their slow growth. Moreover, the growth of tea trees in winter primarily occurs at the roots, where amino acids are produced and then transported to the tips of the tree—the tea buds. Amino acids are crucial for the synthesis of aromatic compounds. In terms of appearance, spring tea has fresh leaves with a lustrous color, thick and small leaves with fine veins, and not very noticeable serrated edges. There are many fine hairs on the leaves.…

Tea is the soft whisper of time, each leaf unfurling a tale of years gone by. Though silent, it gradually releases the essence of nature and the changing seasons as it embraces boiling water. A good cup of tea is like meeting an old friend again; no words are needed as the tacit understanding and familiarity quietly flow through the rising fragrance of the tea. During a tranquil afternoon, holding a cup of green tea, watch as the emerald leaves swirl and sink in the water, mirroring the ups and downs of life’s journey. At first taste, it may be slightly bitter, but with careful savoring, it becomes refreshing and leaves a lasting aftertaste. Isn’t this just like our lives? We must weather storms to see rainbows and appreciate the sweetness after tasting bitterness. A pot of Pu'er shared with close friends, sitting around a stove, laughing and chatting from dawn till dusk, time silently passes in the aroma of tea, leaving behind a rare sense of tranquility and detachment. Tea is not only an art of living but also a comfort for the soul. It teaches us that no matter how noisy the outside world may be, as long…