Sweetness

Often people ask me which type of Tie Guan Yin is the best, what is traditional Tie Guan Yin? Which tea can be considered traditionally processed Tie Guan Yin? Recently, Nong Xiang Xing (Full Aroma) Tie Guan Yin has become very popular. What are its benefits? So, we have carefully prepared this feature, hoping you will like it!The traditionally semi-fermented Anxi Tie Guan Yin tea has been tasted by experienced tea enthusiasts in the early days. Its flavor is quite strong, and new tea enthusiasts may find it hard to appreciate at first. After roasting, the color of the tea becomes darker, turning yellow or black, but the taste is very pure. The deep golden-yellow broth is representative of the broth of full aroma type teas. The refined Tie Guan Yin needs to be made according to the standards required for traditionally semi-fermented Tie Guan Yin tea. Tie Guan Yin comes in Fresh Aroma and Full Aroma types. Depending on the degree of roasting, the Full Aroma type is further divided into lightly roasted, moderately roasted, and heavily roasted. Depending on the roasting material, it is also divided into charcoal-roasted and oven-roasted. Roasting is extremely important for full aroma type…

Pu'er tea stands out from other types of tea because it can improve with age, becoming more fragrant and flavorful over time. Within a reasonable storage period and under proper conditions, the taste of Pu'er tea becomes richer and more complex as it ages. Pu'er tea comes in two varieties: sheng (raw) and shou (ripe). Each has its unique flavor profile; some prefer the pure sweetness of sheng, while others enjoy the mellow richness of shou. Without considering the differences in taste, which type is better for long-term storage—sheng or shou? Let's delve into this question for tea enthusiasts. 1. Under Identical Storage Conditions for Long-term Storage Sheng Pu'er Has Greater Potential for Transformation The answer is clear: in terms of long-term storage, sheng Pu'er has greater potential for transformation, and here's why: The main difference between sheng and shou Pu'er lies in their production processes. Compared to sheng, shou Pu'er undergoes an additional step known as "wet-piling" fermentation. During wet-piling fermentation, the raw Pu'er tea undergoes enzymatic reactions, microbial fermentation, and the effects of heat and moisture. These processes cause the tea's internal compounds to change rapidly within a short period, resulting in significant transformations of the tea's internal…

Qimen black tea, abbreviated as "Qihong," is one of China's top ten traditional teas and one of the world's three most fragrant black teas. It is named after Qimen County in Anhui Province. Qimen black tea was successfully created in the first year of the Guangxu period of the Qing Dynasty (1875). Upon its introduction, it gained a reputation both domestically and internationally for its unique quality. Traditionally, Qimen black tea was made by hand, with quality largely depending on manual skill, hence why it is also known as "Qimen Gongfu." The tea-making skills for Qimen black tea are divided into preliminary processing and finishing. Preliminary processing includes withering, rolling, fermentation, and drying; while finishing includes sieving, cutting, winnowing, sorting, blending, re-drying, and leveling. Withering Rolling Fermentation Drying The characteristics of Qimen black tea include a fine and slender appearance, good tip formation, and a lustrous dark color; a bright red liquor; a rich fragrance with floral and fruity notes; a smooth and sweet taste; and a uniform, tender, and soft leaf base. Qimen black tea particularly emphasizes tenderness and the tightness of the tea leaves. Defective qualities include hollow and loose texture, dull gray color, pale liquor, rough aroma,…

First article: Representative Varieties and Three Aromatic Zones in the Yiwu Tea Area (click to read); Second article: Dongguan Warehouse, Kunming Warehouse, Hong Kong Warehouse, Flavors, White Frost, "Warehouse Manipulation" Issues (click to read); Third article: Storage Cycle Issues for Yiwu Green Bud Tea (click to read); Fourth article: Storing Puer, Pursue Famous Mountain Origins or Quality? Fifth article: Differences in Small Heap Fermentation, Large Heap Fermentation, and Tea Evolution Ripe Tea Techniques? The following is Part Four, focusing on storing Puer, pursuing famous mountain origins or quality? Shi Yun: I would like to express great appreciation for Teacher Li Yang's sharing. A young lady just now wanted to ask President Zheng and Teacher Li Yang about a conversion issue. Zhou Xin: Teacher, regarding storage, for example, Tianmen Mountain, does it mean that as long as its glycoside content is high, and the catechin and caffeine content is low, it suggests that it requires higher humidity? And Menghai tea, with higher catechin and caffeine content, has lower humidity requirements, only forming white frost when humidity exceeds 14%. This is the first time I've heard this, so I want to confirm if my understanding is correct. Zheng Shaohong: Indeed. For instance,…

Zhang Ailing once said, “People in their middle age often feel this kind of loneliness, feeling that everyone who opens their eyes relies on them, yet there is not a single person they can rely on.” Being lonely with no one to rely on, yet being strong for others to lean on, is the norm for middle-aged life. In middle age, one may be mature and experienced, but life can still cause pain: worrying when family members are sick, getting angry when children don’t listen, feeling disappointed when mistakes occur at work, or worrying about finances… If one encounters tea in middle age, a thread of tea fragrance and a sense of tranquility can certainly help you set aside daily trivialities and circumvent the complexities before your eyes. In the process of boiling water, brewing tea, raising a cup, and tasting the brew, one can calm their mind. No matter how busy life gets, one can find leisure in a cup of tea. No matter how difficult times become, one can find joy in a cup of tea. Encountering tea in middle age means tea will comfort you. Life is like tea, with its ups and downs, and more often…

Summer is a good season to expel cold dampness from the body. As temperatures rise, the humidity in the air also increases. This can be more harmful for people with high levels of dampness. Do you know how to eliminate dampness? Here are some recommended teas for removing dampness during summer.Tea isn't medicine, but it's a great health drink. Although tea isn't medicine, different body types should choose different types of tea. For those with high levels of dampness, the choice of tea should also vary... What Are the Dangers of High Levels of Dampness? 1. When dampness in the body meets cold, it becomes cold-dampness; when it meets heat, it becomes damp-heat; and when it meets wind, it becomes wind-dampness. Under the skin, it leads to obesity. 2. If dampness remains in the body, one may experience loose stools and unformed feces regularly. The tongue will appear yellow with a greasy coating. 3. People with high levels of dampness feel lethargic all day, which affects their digestive function. They feel heavy in their head, limbs, and waist, as if something is wrapping around their body, making them lazy to move. 4. Those with high levels of dampness tend to…

When I shout with all my might, It echoes throughout the mountains, And it is you who awakens, In the world of grasses and trees. —From "Grasses and Trees Amongst Us" As spring deepens, tea regions are bustling with activity. The release of "Grasses and Trees Amongst Us" during the tea season seems to have received mixed reviews. However, for tea enthusiasts, there are many commendable aspects. This film, set against the backdrop of Hangzhou's Longjing tea landscape, is filled with tea elements in its plot and details. Tea lovers would have noticed this. Moreover, the names of characters, scenes, and the storyline are all poetic. Behind the poetic tea ambiance lies a harsh and cruel social reality—the terrifying pyramid scheme scams and countless family tragedies! Every Tea Element is an "Inside Joke" It cannot be denied that director Gu Xiaogang understands tea, or at least has done his homework thoroughly. Each tea element in the film is an "inside joke." 01 Grasses and Trees Amongst Us: The character for "tea" split apart means "person among grasses and trees" The title "Grasses and Trees Amongst Us" itself refers to tea. "Tea is a fine tree from the south." "The character…

When Pu'er Shengcha is aged for ten years and stored properly, it undergoes rich changes in taste, becoming more mellow with reduced bitterness and astringency turning into sweetness and smoothness. Its aroma may also transform. What are the Characteristics of Pu'er Shengcha Aged for 10 Years? This depends on where you store your tea. For example, if stored in Kunming, its surrounding areas, or northern regions like Beijing and Northeast China, the aroma of Pu'er tea aged for ten years will be very good, with high concentration. The later transformation of Pu'er tea in these places is relatively slow, so the bitterness and astringency decrease slowly, but the tea's energy remains very strong. If stored in regions like Jiangsu, Zhejiang, Guangdong, or Fujian, which have higher humidity and temperature, Pu'er tea aged for ten years will have a smoother and richer broth, but the aroma will be much weaker. Different storage locations bring out different characteristics, and it's not necessarily true that one is better than the other. Personally, I believe that the nature of Pu'er tea is best preserved in drier places, what we call dry-storage Pu'er, which can better reflect the personality of Pu'er tea. However, opinions may…

The long wind has blown through the forest for a thousand years, countless tea trees swaying within it, the tranquil tea fragrance already scattered across thousands of miles. This is Jingmai Mountain, a thousand-year-old ancient tea forest recognized by the whole world. The villages dotted in the forest, like a serendipitous glimpse of utopia. The gray rooftops in clusters, thatch old and tenacious in time. Huge dark green banana leaves poke out, teasing the cherry blossoms that only come in spring. Sunset on the flowers in her hair, embroidery lines on the black skirt connecting centuries of family blessings, large bamboo baskets filled with sweetness, small embroidered sachets holding our whispered secrets. When the mountain moon rises, lanterns light up the skyway, deep blue background mingling with many lights, welcoming every moonlight appearance, saying goodbye to every sunrise, the mountain people as sturdy as rocks live and breathe with Jingmai Mountain, life continues, brilliant like the mountain flowers. Seeing the bond between people and the land is so concrete and clear, from ancient times to modern days, never truly distant. Original article published in the Pu'er Magazine

The highest praise for a cup of tea is perhaps its ability to bring about a sweet aftertaste, turning initial bitterness into lasting sweetness. But what exactly is this “sweet aftertaste”? Let me explain the intricacies of this phenomenon. What is Sweet Aftertaste? The term "sweet aftertaste" refers to the specific taste experience that results from an initial bitterness followed by a sweet sensation in the throat. When tea touches the tongue, it brings a clear yet slightly bitter taste that lingers in the mouth, gradually evolving over time as the sweetness overtakes the bitterness, culminating in a sweet finish. This stark contrast and comparison within a single sip of tea creates a remarkable impact on the palate. A strong and enduring sweet aftertaste is often used as a key criterion for evaluating high-quality tea. This transformation from bitterness to sweetness is more dramatic than immediate sweetness, giving the tea a richer character and depth. How to Identify High-Quality Tea Through Sweet Aftertaste However, the intensity of the sweet aftertaste is not an absolute indicator of a tea's quality. For example, lower-quality teas with excessively bitter flavors can produce a strong sweet aftertaste due to the contrast. Additionally, some teas…

1. Do we feel joy when drinking tea? Dopamine, a term we are all familiar with, is a central neurotransmitter that activates brain nerve cells and its physiological activity is closely related to one's emotional state. Scientific experiments have proven that L-theanine in tea can significantly promote the release of dopamine in the brain’s central nervous system, enhancing the physiological activity of dopamine within the brain. (Reference: China National Knowledge Infrastructure - "Research on the Performance and Synthesis of L-Theanine" by Chen Yinxia) It must be admitted that tea is a very charming beverage. 2. Flower + Tea = Happiness > 2 Jasmine + Green Tea: Jasmine has a fresh and vivid aroma while green tea is refreshing. Through the skilled craftsmanship of tea artisans, the scent of jasmine is infused into the tea. The result is a jasmine green tea that is subtle yet fragrant, not too light nor too heavy. Sipping it releases the full fragrance of summer between your lips and teeth. Osmanthus + Black Tea: Osmanthus has a rich and intense fragrance, while black tea is sweet and mellow. The osmanthus black tea produced through this process has a soft and sweet liquor, with the scent…

Tea, like an elegant envoy stepping out of the depths of history, has traversed thousands of years and continues to exude its enchanting fragrance under the pens of literati and poets. It is more than just a simple beverage; it is a profound cultural symbol, an expression of deep affection for life and a unique attitude towards it. Before the delicate tea leaves even touch the lips, their lingering aroma already fills the surroundings, as if carrying the sediment of time and ancient wisdom, captivating the heart and soul. In tranquil nights, when all is quiet, only the gentle breeze softly caresses, bringing a hint of coolness. At such moments, humming a melodious ancient tune, one's thoughts can seemingly traverse through the tunnel of time, engaging in a spiritual dialogue with the ancients. Brewing a cup of fragrant tea elevates this tranquility and rustic ambiance to the utmost degree. Tea is not meant for guzzling. To simply raise the cup hastily and drain it is a desecration of its true essence, akin to the crude behavior of a boorish person. Tea should be sipped gently and savored slowly. Each mouthful of tea carries a unique and subtle flavor that lingers…

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…

This article constructs a flavor wheel for Pu'er tea and Fu brick tea from the dimensions of aroma and taste, establishing a sensory quantitative descriptive vocabulary list for both teas. The aim is to determine sensory descriptive terms that can be used to describe Pu'er tea and Fu brick tea, providing application value for distinguishing, evaluating their sensory characteristics, and developing products related to these teas. In this study, 35 representative samples of Pu'er tea and 35 of Fu brick tea from different years and origins were selected (Table 1). Referring to the black tea sensory evaluation method in GB/T 23776—2018 "Sensory Evaluation Method for Tea," the aroma and taste of the teas were evaluated. This led to a comprehensive understanding of the sensory flavor characteristics of both types of black tea and the further construction of a flavor wheel. The Pu'er tea flavor wheel, as shown in Figure 1, includes two categories: aroma and taste. The outermost layer contains specific descriptors, totaling 40. Aroma descriptors include aged fragrance, camphor aroma, ginseng-like aroma, herbal medicine aroma, soybean aroma, hay aroma, jujube aroma, lactic acid scent, fresh aroma, floral honey aroma, mushroom aroma, smoky charred scent, and 31 others. Taste descriptors…

Pu'er tea values its vintage, and many enthusiasts are passionate about collecting and drinking aged teas. When it comes to the vintage of Pu'er tea, storage is a natural topic of discussion. Besides raw materials and processing techniques, proper storage is crucial in determining the quality of Pu'er tea, ensuring it improves with age. Some tea merchants can establish professional facilities to store Pu'er tea, controlling factors such as humidity and temperature to ensure optimal aging conditions. However, for most merchants and enthusiasts, such professional storage is not feasible, and they must rely on natural conditions. Under these circumstances, the transformation and quality of Pu'er tea are largely determined by the natural climate. Natural storage of Pu'er tea essentially means dry storage. By "dry storage," we mean a clean and relatively dry environment. Cleanliness is the priority, with moderate dryness! The aging process of Pu'er tea requires both humidity and temperature. Extensive practice and scientific research have shown that the transformation of Pu'er tea involves enzymatic reactions and microbial fermentation, leading to changes in taste. Microorganisms, referred to as beneficial bacteria, play a key role in this transformation. These beneficial bacteria and enzymatic reactions thrive best at temperatures around 20°C…

New ripe Pu'er tea, taking Menghai fermentation as an example, often carries some stack flavors and miscellaneous odors. After all, it spends several dozen days in the heap. However, after two years of storage, a new ripe Pu'er tea has largely lost its stack flavor, replaced instead by a hint of aged aroma (note that this is not the scent of agarwood). This aged aroma can be discerned from the adhesion on the cup. During the early stage of the tea, this fragrance is accompanied by a watery taste, making it indistinct. The thickness of good ripe tea is evident right from the start, but during its initial stages, it is still affected by the water vapor, making the texture less concentrated and somewhat bland. After about two years, the thickness is fully released, making it viscous and heavy on the tongue. The Depth of Quality in Ripe Pu'er Tea The sweetness in new ripe Pu'er tea isn’t very direct; in other words, there’s a straightforward sweetness, but the lingering sensation after swallowing isn’t prominent. If a ripe tea two or three years old doesn’t develop any sweetness, it means its potential for improvement is limited. Observing changes at different…

Raw Pu'er tea is characterized by its sweetness, softness, thickness, aroma, and mellow taste. Its aftertaste is strong and long-lasting, and the tea soup is smooth and delicate with a high viscosity. The flavor is harmonious, full-bodied, and rich. The tea has ample energy and vitality. Raw Pu'er is a type of Pu'er tea that comes in compressed and loose forms. To brew raw Pu'er tea, attention should be paid to the amount of tea used, brewing technique, and infusion time to avoid overly concentrated and heavy tea. The Correct Way to Drink Raw Pu'er Tea 1. Water for Brewing Pu'er Tea and Temperature: Use mineral water or purified water, with a temperature between 90°C and 100°C (boiling water). 2. Amount of Tea Used: Gently pry off layers of the compressed tea cake (tuocha, brick) using a tea knife. Adjust the quantity according to the number of people drinking. For a small group, use 8-10 grams of Pu'er tea; for a larger group, use 15-20 grams. 3. Awakening the Tea: Place the tea leaves into the teapot and pour in hot water (this not only awakens the tea but also helps clean it). Then discard the water. 4. Control the…

Dian Hong Golden Needles is a newer variety of Dian Hong black tea, characterized by its golden-yellow tip and outstanding quality, making it a premium choice among Dian Hong teas. Of course, the quality of tea can vary, and this also applies to Dian Hong Golden Needles. So, how do you assess the quality of Dian Hong Golden Needles? How to Differentiate Good from Bad in Dian Hong Golden Needles 1. Check Dryness When selecting Dian Hong Golden Needles, you can assess their dryness, or feel the dryness of the dry tea. Choose those that are dry; a strand of dry tea typically has a prickly texture and breaks easily. If you apply force with your fingers, it should crumble into powder. 2. Examine Appearance When selecting Dian Hong Golden Needles, you can examine their appearance, or observe the overall impression given by the dry tea. To do this, take a handful of Dian Hong Golden Needles and place them on white paper or a white ceramic plate, then rotate them clockwise or counterclockwise. Observe the uniformity of the dry tea's shape, color, and presence of golden tips. 3. Sense Aroma When selecting Dian Hong Golden Needles, you can sense…

What is the taste of good tea: Good tea contains rich nutrients, and its taste meets the standards of richness, smoothness, sweetness, and moisture. After drinking good tea, there is a slight stimulation in the mouth that lingers comfortably and leaves a pleasant aftertaste. After the slight bitterness, good tea presents a sweet, cool, and comfortable aftertaste. When good tea enters the mouth, it can be full-bodied or fresh and refreshing, with bitterness that dissipates and an aroma that is rich and lasts. The quality characteristics of good tea: 1. Good tea should be clean This point runs through all the steps before the tea enters our mouths, such as ecological planting in the tea garden, no pollution, and no litter being brought in. However, what we can taste often relates to issues with processing techniques and storage. A good cup of tea should not have any odd or mixed flavors; that is, apart from the natural aroma and taste of the tea itself, there should be no other flavors mixed in. For example, if we taste some sour and rotten flavors in the tea's aroma, which are very unpleasant, it may indicate flaws in the processing technique or that…

As a member of the tea family, black tea seems destined to be sociable. It loves to pair with different ingredients and always stands out brilliantly. Black tea is perhaps the most accommodating of all teas. Add milk, and it becomes a milky tea; add fruit, and it turns into fruity black tea; add flowers, and it becomes a floral infusion. With such versatility, can you resist the urge to mix your own cup of delicious black tea? Honey Black Tea: Ingredients: Black tea, honey Preparation: Brew an appropriate amount of black tea and pour the tea into a drinking cup. Once it has cooled down, add honey and stir well before serving. Milky Black Tea: Ingredients: Black tea, pure milk, white sugar Preparation: Prepare the tea first. Warm the milk slightly and then mix it with the tea. The ratio of black tea to milk is usually 3:1, but adjust according to taste. If needed, add some white sugar for sweetness. Lemon Black Tea: Ingredients: 2-5 infusions of black tea, fresh lemon juice, rock sugar Preparation: Pour the black tea into a cup and add a few drops of fresh lemon juice. Rock sugar can be added to taste.…

Ripened tea is an important type of tea in Chinese tea culture, traditionally possessing high artistic value and preciousness. Therefore, the storage of ripened tea is very important. Below are some methods for storing ripened tea. Ripened Tea Storage Methods 1. Aerated Storage Ripened tea contains fermented aromas and other substances. If stored too airtight, it can become damp and moldy. Therefore, when storing ripened tea, it is important to maintain air circulation and prevent moisture intrusion. It is best to store ripened tea in a dry and well-ventilated place, such as a low-humidity attic, cabinet, or room. 2. Lightproof Storage Light is the enemy of ripened tea, as it can destroy the effective components in the tea, causing it to deteriorate. Therefore, when storing ripened tea, avoid exposing it to sunlight and keep it in a cool, dry place. 3. Clean Storage Container The container used for storing ripened tea should be dry, odorless, and free from any peculiar smells, preferably ceramic or glass. Before storing the ripened tea, clean the storage container to avoid any unwanted odors during storage. If the container is old, make sure to dry and clean it thoroughly before use. 4. Periodic Ventilation Regular…

Tea, a time capsule preserving the essence of spring. A cup of spring tea soothes the mind and moistens the dry throat. For tea lovers, spring is inseparable from such a cup of spring tea. Even if you stay indoors, you can savor the fresh fragrance of myriad landscapes in a cup of tea. Spring is a delightful season for tea enthusiasts, watching the tea leaves gradually unfurl in water, as if drinking the entire spring. Even as summer approaches, tea-related activities continue unabated. For those who love tea, they integrate it into their daily life, enjoying it between three meals, under bright sunlight, and after sunset, all within the gentle flow of time. As April's beauty fades, savor a cup of richly fragrant tea, allowing the serene beauty of time to slowly unfold. As the saying goes, "Sipping tea is not merely drinking; it embodies the refined aspirations of the benevolent." For tea lovers, when holding a cup in hand, sipping slowly and gently, a warm current spreads from the tip of the tongue to the heart. Then, the lingering sweetness arises after the initial hint of bitterness, and the whole body feels rejuvenated. Liking tea is a sentiment…

Many of my friends adore Liubao tea. Whenever we gather for a tea session, some tea enthusiasts always request recommendations for one or two daily staple teas. A "daily staple tea" refers to a tea with good quality and flavor that meets one's needs in terms of strength, at a reasonable price, making it suitable for daily consumption. Generally, this type of tea achieves a balance between quality and cost. Inferior teas are disregarded no matter how cheap they may be, but Liubao teas priced over ten thousand yuan per catty, such as the "Wutu Heihe" and 0101 Liubao teas, are clearly not affordable for most people and therefore cannot become the "daily staple tea" loved by ordinary folks. Considering both the desire for a tea that is "delicious" and one that doesn't make you feel guilty about drinking, selecting an appropriate Liubao tea can be quite challenging. The editor has drawn upon the extensive tasting experiences of many Liubao tea enthusiasts and found that the price range for entry-level daily staple teas is typically between 100-200 yuan per catty, while mid-range daily staple teas are priced between 200-500 yuan per catty. Teas priced above 500 yuan per catty are…

1. It's the perfect season for selecting and enjoying fresh green tea. There are many varieties of green tea, and the optimal sales period for high-quality teas is short. You may buy some to try the new season's flavors, stock up on your favorites, or exchange them as gifts with relatives and friends... Before you know it, you've accumulated a good amount of tea. And the typical shelf life indicated for green tea is "one year." Many tea enthusiasts have found themselves with leftovers beyond this timeframe, handling them in various ways. Some continue drinking it as usual, while others believe it can no longer be consumed and dispose of it or use it as fertilizer. Image: Yulü from Enshi, Hubei Can green tea still be consumed after its expiry date (usually one year)? Based on our experience at Tea Encyclopedia: Drink it within the shelf life and as soon as possible; after the expiry date, whether it can still be consumed depends more on the current quality of the tea. In other words, rather than fixating on an uncertain time point, consider the following questions. — How can we store green tea daily to preserve its freshness as much…