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Why Don’t We Wash Green Tea?
"Washing the tea" is more accurately referred to as "awakening the tea." This process is meant to awaken the tea leaves and stimulate their aroma, ensuring they are at their best for brewing so that the taster can experience the best possible fragrance and taste. Some aged Pu'er teas require two rounds of "awakening." Green tea, being a non-fermented tea, retains rich vitamins and amino acids, with the first infusion containing the highest nutritional value. Why Don't We Wash Green Tea? In fact, green tea does not need to be washed due to its distinct production process compared to other types of tea. During the making of green tea, the freshly picked young leaves undergo processes such as fixation, rolling, and drying, which intensify the flavor and aroma of the tea. Other teas, however, require fermentation and thus benefit from an initial rinse with hot water to remove any off-flavors. As for green tea, since it is not fermented, it has not been exposed to air or moisture during production, making a rinse unnecessary. If you enjoy drinking green tea, you can simply pour boiling water over it in your brewing vessel. However, if you want to better appreciate the…- 1
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The Top 21 FAQs on Purple Clay Teapots – A Must-Read for Enthusiasts!
The world of a teapot is vast, and the life of tea is long! Whether you're new to the world of purple clay teapots or an experienced aficionado, there are always questions that need answers! Here we have collected some frequently asked questions from enthusiasts and provided detailed answers. 1. Why does my new purple clay teapot have an unusual smell? Answer: The reason why tea brewed in a purple clay teapot tastes particularly good is due to its unique double-pore structure, which can absorb the aroma of tea. Naturally, it can also absorb other odors. A newly made purple clay teapot may have some earthy smell or a slight burnt odor, which are normal kiln-related scents. 2. Is purple clay exclusive to Yixing? Answer: Purple clay is a unique mineral found in Yixing. In May 2006, Yixing purple clay was included in the first batch of China's Intangible Cultural Heritage Protection List. To date, no one has discovered anywhere else in the world with the same type of ore as Yixing's purple clay. Clay from other mountains often contains a lot of sand and impurities. Purple clay from other regions can be considered purple clay pottery, but the finished…- 1
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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… -
What is Purple “Clay,” and What Functions Does Purple “Clay” Serve?
A teapot enthusiast asked the other day, "Why are purple clay teapots called purple clay teapots?" What does the term "clay" specifically refer to in this context, and what role does it play within the teapot? 1: What Exactly Does the Term "Clay" Refer to in Purple Clay? 1. Quartz particles (as shown by the white dots in the image below). This is according to academic sources; 2. The physical cohesion of purple clay, as per experienced potters. When discussing these concepts with others, it's essential first to clarify which definition you're using. Otherwise, conversations can become heated, with experienced potters criticizing academics for not understanding the craft and academics regarding potters as ignorant. The "double porosity structure" of purple clay is closely related to its quartz content. The "purple" refers to color, while the "clay" denotes its nature. When a purple clay teapot breaks, you can examine its fractured surface to clearly discern its unique structure. During firing, carbonate ions decompose, releasing carbon monoxide and carbon dioxide, forming bubbles. These bubbles can be interconnected or isolated, creating a dense "chain-like cluster of pores" that open up, or they can become trapped between quartz and silicate particles, preventing interconnection and…- 1
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Brewing or Cooking Tea? Let These Teas Resolve Your Dilemma!
Slowly brew the years and gently cook the tea, enjoying half a day of casual family chat. In winter, sitting around a kettle, pouring your heart out in conversation, listening to the boiling water, and savoring the joy of cooking tea is an extremely poetic affair. Tea drinking methods are generally divided into two: cooking tea and brewing tea. Brewing offers rich flavors, pleasant broth colors, and allows one to experience the changing taste with each infusion, while cooking provides a stable flavor. Differences Between Cooking and Brewing Tea 01 Difference in Amount of Tea Used For brewing, about 3-6 grams of tea is usually sufficient; for aged dark teas or oolongs [aged Tieguanyin or aged Yancha], more can be used, approximately 7-10 grams. When cooking tea, the amount of tea should be reduced to about one-third of the usual brewing quantity. It's best not to use too much tea to achieve the optimal flavor. The specific ratio can be adjusted gradually based on the type of tea and the amount of water. The principle is to use less rather than more tea, as using too much can affect the taste. 02 Difference in Suitable Types of Tea Gaiwans are…- 2
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Four Benefits and Three Precautions of Drinking Early Spring Green Tea!
As spring returns to the earth, early spring green tea is being harvested in many places, and tea lovers can't wait to buy and taste the new batches. So why is early spring green tea considered good? 1. As temperatures gradually rise in spring, rainfall is relatively abundant. Additionally, after a period of rest during winter, tea plants produce lush shoots with vibrant green color, soft leaves, and a rich content of natural compounds. 2. With relatively low spring temperatures, there's an increased synthesis and accumulation of nitrogen-containing compounds. At the beginning of spring, amino acids gather in large quantities at the tips of young shoots, which results in a strong aroma and fresh, pleasant taste that also offers health benefits. 3. The low temperatures in spring slow down metabolism and reduce the presence of tea polyphenols, anthocyanins, and alcohols, aldehydes, and acids, thus making the tea less bitter. 4. Due to the low temperatures and fewer pests and diseases, farmers generally do not use pesticides on early spring teas, ensuring they are minimally contaminated with chemicals. While early spring tea is excellent, please be aware of the following precautions: 1. Although early spring tea is delicious, don't rush to…- 2
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Controlling Tea Tree Pests and Diseases in an Environmentally Friendly Way: Reliable!
Green Pest Management Techniques for Tea Trees Main Targets of Control ↑ Tea Blight Disease → Tea Looper Pests: Tea Green Leafhopper, Tea Looper, Tea Caterpillar, Tea Black Worm Moth, Black Scale Psyllid, Tea Red Mite. Diseases: Tea Blight Disease, Tea Anthracnose. Key Control Measures Agricultural Control 1. Timely Harvesting. Harvest young buds and leaves according to the requirements of tea production to reduce the population of pests like the tea green leafhopper, mites, and some bud diseases residing on the canopy surface of the tea tree. 2. Pruning as Needed. Prune tea trees after the spring harvest and in late autumn according to the requirements of tea garden management, reducing pest populations and creating conditions unfavorable for pests. Generally, deep pruning or heavy pruning is done after the spring harvest, and light pruning is performed in late autumn. 3. Garden Tilling. In late autumn, till the tea garden combined with the application of base fertilizer, which is detrimental to the survival of scale insects and weevils overwintering in the soil, thus reducing their occurrence in the following year. 4. Timely Garden Cleanup. Clear and bury leaves and topsoil near the roots of tea plants in late autumn, which can…- 1
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What is the difference between new tea and aged tea?
Aged tea refers to tea that has been processed from leaves harvested in the previous year or even earlier. Even if stored properly and well-preserved, it is collectively known as aged tea. New tea, by convention, refers to tea made from fresh leaves picked around the Qingming Festival in the same year. What is the difference between new tea and aged tea? 1. Different moisture content New tea generally has a lower moisture content, so the tea leaves are tightly rolled, feel dry to the touch, hard and brittle, and can be easily ground into powder with your fingers. Aged tea, due to long-term storage, has higher moisture content, making the tea wet and heavy. It cannot be crushed into powder with your fingers, and the tea stems are not easy to break. 2. Different colors New tea has a lustrous and vibrant color, clearly green, appearing in shades of light green or dark green. When brewed, the tea has a bright green color that gradually turns slightly yellow, with clear broth and glossy leaves. Aged tea loses its freshness in color and appears dull and less lustrous due to the oxidation of unsaturated components and the slow automatic decomposition… -
Tea Leaves Residue Isn’t Useless—See if You Can Turn Waste into Treasure!
There was a rumor that someone would collect used tea leaves, dry them, and sell them as tea to diners. I don’t believe such rumors. What do you think about the possibility? While it's unlikely that used tea leaves could be resold as tea, they are not entirely useless. With proper collection and utilization, they can indeed be turned into something useful. Today, let’s discuss what uses spent tea leaves have. Let’s see if you can turn waste into treasure. 1. Eliminate Spicy and Unpleasant Odors If you eat something particularly spicy during a meal, try chewing on some steeped tea leaves and rinse your mouth with tea. This will quickly alleviate the spiciness. Similarly, if you consume garlic, onions, or other foods with strong odors that leave your breath unpleasant, you can chew on tea leaves and rinse your mouth with tea or water to freshen your breath and eliminate the odor. 2. Remove Kitchen Grease and Fishy Smells In the kitchen, many utensils inevitably get greasy when cooking. Used tea leaves can be used to wipe surfaces and effectively remove grease. Especially for stubborn grease on stoves, wiping several times with damp tea leaves works very well. When… -
What Does “Sha Qing” Mean and the Purpose of Sha Qing in Tea?
Sha Qing is a process in tea production, which involves using high temperatures to denature and deactivate the oxidase enzymes in fresh tea leaves. This inhibits the enzymatic oxidation of polyphenols in the fresh leaves, allowing them to release moisture and become softer. It is also a critical step in shaping the quality of the tea. Methods of sha qing include drum sha qing, pan sha qing, trough sha qing, steam sha qing, hot air sha qing, and microwave sha qing. Different methods produce different effects, thus resulting in unique characteristics in the finished tea. Sha qing follows the principle of "high temperature first, then gradually lower." Sha qing is one of the initial processes in making green tea, yellow tea, dark tea, oolong tea, Pu'er tea, and some black teas. The primary purpose is to use high temperatures to denature the enzymes in the fresh leaves, inhibiting the enzymatic oxidation of polyphenols and slowing down the fermentation process. 1. The Purpose of Sha Qing The term "sha qing" refers to fresh leaves. In Pu'er tea production, sha qing uses a specific temperature to denature the activity of enzymes in the tea leaves, inhibiting the enzymatic oxidation of polyphenols and… -
The Correct Storage Method for White Tea, Precautions for Storing White Tea
A commonly used method to store white tea is the "three-layer packaging method," which involves preparing a cardboard box, an aluminum bag, and a plastic bag. First, take out the white tea and put the tea leaves into the aluminum bag, squeezing out the air and sealing it. Then place an outer layer of plastic bag over it and tie the bag’s opening securely. Take a five-layer corrugated cardboard box, put the tea inside, and seal it with tape. Finally, store the tea in a dry, cool room free from odors, keeping it off the floor and away from walls. White Tea Storage Methods 1. Hot Water Bottle Storage Method Hot water bottles are common tools with good airtightness and stable temperatures, making them ideal for storing white tea. To store white tea using a hot water bottle, simply place the tea leaves into a new hot water bottle and seal it. 2. Refrigerated Storage Method Storing tea in the refrigerator is a common method. Seal the tea in bags or tea cans and store them in the refrigerator, ideally at 5°C. For home storage, first, seal the white tea in a tin foil bag and then place it in… -
Four Methods of Water Pouring in Tea Brewing
Water pouring is the only step in tea brewing that requires complete manual control. The speed of pouring, the intensity of the water flow, the direction, height, and thickness of the water stream are all manually controlled but have a significant impact on the quality of the tea. Common methods of water pouring include: spiral pouring, circular pouring, single-point pouring on one side, and central point pouring. Common techniques for pouring water include: high pouring, high suspension, low pouring, and low suspension. Let’s take a look at these four methods and techniques to see how they work and what their characteristics are. The Four Methods of Water Pouring in Tea Brewing 01. Spiral Pouring This method ensures that the edges and the surface of the tea leaves in the gaiwan come into direct contact with the poured water, increasing the blend of tea and water at the moment of pouring. This pouring technique is suitable for black tea, green tea, and white tea. Or, when brewing later infusions where the flavor has become lighter, using spiral pouring can help the tea essence to release more quickly. 02. Circular Pouring As the name suggests, this involves pouring water in a circle…- 2
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The Process of Kneading in Pu’er Tea
Kneading is a very important step in the production process of Pu'er tea, following the initial steaming. Kneading involves the actions of "kneading" and "twisting," transforming the steamed leaves, which are close to their natural state, into a specific shape through either "hand" or "mechanical" methods. The purpose of this process is to break the cell walls and release the tea juices, allowing for the polymerization of tea polyphenols, catechins, and other active components, preparing the tea for later fermentation. Additionally, it helps to curl the loose leaves into strips, facilitating an even release of the tea's contents during brewing. The strength of the kneading, duration, and degree of cell wall rupture are closely related to the taste, aroma, and aging potential of the Pu'er tea. The Characteristics of Kneading in Pu'er Tea Among the six major types of Chinese teas, all except traditional white tea undergo a kneading process. However, in many types of tea, the kneading process is primarily for shaping, often using a "light kneading" approach, which is essentially completed without pressure and with very short kneading times. The goal is to achieve a high rate of leaf formation, low breakage, and maintain the original color of… -
The Secret of Storing New White Tea That Manufacturers Won’t Tell You? Someone Discovered It After Ten Years.
This is a true conversation that took place between a tea maker with over a decade of experience and a connoisseur who has been storing white tea for the same amount of time, at a white tea factory. Eventually, a rapid moisture analyzer was used to test the controversial batch of white tea, revealing that its moisture content (the percentage of water in the tea leaves) had reached 6.4%. The tea maker's family sourced their tea leaves from a local core area and did a decent job with the white tea production process. Crucially, they never had trouble selling their tea each year, so he didn't have much of an awareness about storing white tea. The oldest teas they could find in the factory were no more than four to five years old, and there wasn't much of it.Why had the moisture content increased from less than 5% when the tea was first made to over 6% now? He couldn't figure it out and didn't seem too worried. In a thriving market, he didn't need to think too much about it.On the other hand, the connoisseur had started learning how to store white tea back in 2009 because he loved… -
Prosperous Trade at Pingma Wholesalers, Busy Traffic on the Xijiang Route
After the mid-Qing dynasty, Wuzhou became an important commercial port along the Xijiang waterway. Part of the Liubao tea was transported upstream from Jiangkou and Doucheng docks in Guangdong, converging in Wuzhou before being sent to major ports in the Pearl River Delta region, forming a new form of transportation and trade for Liubao tea. In the Liubao tea culture exhibition hall of the Wuzhou Tea Factory, there is a cultural wall reflecting the development journey of the Liubao tea industry, displaying many old photos of the factory in its early days. Recently, Mr. Liu Fusheng revisited the Wuzhou Tea Factory and specifically came to this cultural wall, gently touching one of the photos displayed on it. In this photo, workers at the tea factory are pushing Liubao tea packed in large bamboo baskets to the triangular mouth dock next to the factory using wooden carts. He gazed for a long time before speaking: “After the Liubao tea produced by the Wuzhou Tea Factory was transported to the dock, it would be loaded onto cargo ships waiting there, which then carried it batch by batch down the Xijiang to Guangzhou, Hong Kong, Macau, and even further abroad…” Selling Tea at… -
Interpretation of “Looking South of the River” (Part Three): Does the West Lake Longjing Tea Garden Need Human Management?
Let's start with a chart of the Longjing family relationships. The head of the family is Hang Jiahe, who has a daughter named Hang Pan with his former wife Fang Xiling. In the previous article, we mentioned the love at first sight between Hang Pan and Nationalist pilot Cao Jiayuan. Hang Pan is in charge of overseeing hundreds of acres of tea garden, including the famous Lion Peak Hu Gong Temple area. By "overseeing," it mainly means managing the garden rather than preventing others from stealing tea leaves. During the month or so when Longjing tea is picked and processed, there are many people bustling about on the mountain, making it difficult to steal tea. If it's not the picking and processing season, stealing tea would be pointless because the resulting tea would taste terrible and couldn't even be sold as vegetables. Hang Pan's oversight is essentially garden management. The People's Liberation Army took over ten days to capture Hangzhou, officially announcing its liberation on May 3, 1949. The first third of "Looking South of the River" describes the winter and spring before the liberation of Hangzhou. In her diary, Hang Pan wrote: "The fighting has started again, and everywhere… -
How is Dragon Ball Tea Made?
How is Dragon Ball tea made? The production method of Dragon Ball Pu'er tea is the same as that of raw Pu'er tea, except that Dragon Balls are in a spherical form. The shape of Dragon Balls represents a revival of the Pu'er tea cake form. In the past, tea cakes required breaking before brewing, but now Dragon Balls come in sizes of 5-8 grams, just right for one serving, eliminating the need for breaking. As Dragon Ball tea cakes maintain the taste of tea while being convenient and appealing to consumer preferences, they have been well-received by the market. The Process of Making Sun-Dried Green Tea 1. Preparation of Raw Materials Preparation of raw materials is the most important step in making sun-dried green tea. This type of tea is best made from fresh buds and leaves of large-leaf tea varieties, which should be handpicked using proper techniques to ensure high-quality tea leaves. 2. Spreading Out and Fixation After picking, the tea leaves should be spread out and placed in a cool, ventilated area to speed up the evaporation of moisture. Once the fresh leaves become soft, they can proceed to the next step. Fixation, which can be conducted…- 2
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National Famous, Special, Superior, and Novel Agricultural Product Showcase — Laoshan Dragon’s Beard
01 Main Origin The communities of Wangjia in the Jinnajieling Subdistrict, Qiantengying and Dahedong in the Shazikou Subdistrict, Bijia in the Beizhai Subdistrict, and Tunsan and Xiaowang in the Wanggezhuang Subdistrict of Laoshan District, Qingdao City. 02 Quality Characteristics Laoshan Dragon's Beard is a type of green tea where buds and leaves are connected, fully spread out with short internodes and a pale yellow-green color. Its appearance features naturally spread-out buds and leaves in a uniform shape, with a fresh and lively green color. The infusion has a tender, bright green color, a fresh and high aroma; the taste is fresh, sweet, and mellow; the infused leaves are young, rich in buds, and brightly colored in a uniform manner. Laoshan Dragon's Beard contains 3.6% free amino acids, 2.17% theanine, 15.0% polyphenols, and 42.4% water-soluble extracts, all superior to reference values. Product Details 03 Environmental Advantages The production area for Laoshan Dragon's Beard is located in Laoshan District, where the soil is brown loam derived from weathered granite, with thick layers and an organic matter content greater than 1%, pH values between 5.5 and 6.5. The tea-growing areas have diverse topography, small plots, and lush surrounding vegetation (vegetation coverage rate of… -
Among the myriad Liubao teas, how do you select a “daily staple tea”?
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… -
Precautions for Disaster Prevention and Response in Tea Areas During the Plum Rain and Mountain Flood Season
The plum rain is a concentrated period of rainfall that occurs annually from June to July in the mid-lower reaches of the Yangtze River, including tea areas in southern China, as well as subsequent mountain floods often accompanied by typhoons in August and September. Experience has shown that improper disaster prevention or neglect during the plum rain and mountain flood season can pose significant threats and losses to tea production, particularly in mountainous tea areas in southern China. To minimize the adverse effects of plum rain and subsequent mountain floods on tea production, especially in southern China, we have compiled measures for disaster prevention and mitigation in tea production for your reference. 1. Pay Attention to Plum Rain and Mountain Flood Forecast and Warning Information After June each year, tea areas, particularly those in mountainous regions of southern China, should promptly monitor the latest weather forecasts and mountain flood warnings. Be vigilant against the risk of mountain floods due to continuous rainfall or short-term heavy downpours and strong convection weather. Closely watch changes in weather conditions and rainfall levels. Once there is a forecast or warning of significant rainfall, it's better to be overly cautious and enter a state of… -
Sitting Idle Over Tea on the Weekend, Enjoying a Simple Satisfaction
Sitting idle over tea on the weekend, feeling a simple satisfaction. Perhaps this is what our predecessors referred to as the clear richness in life. Feelings of happiness, pure joy, and tranquility—savoring a cup of tea purely for its taste. Smell the aroma, take a sip, and feel the tea flowing down your throat into your body. Relax your eyes, your mouth, your ears, your nose, and let your whole being unwind, so you can truly appreciate the flavor of the water and the fragrance of the tea leaves. You might even sense the sunlight, air, and soil that nurtured them. A single cup of tea can bring such contentment. Approach each moment with this contented heart, slow down, clear your mind, relax while drinking tea, and live mindfully. In this moment, the tea reflects your own heart, and what you imbibe is your own experience and perception of life. This is simple, yet real. Tea is an invitation to the surprises of life, and life is a series of beautiful tea gatherings. Through the omnipresent presence of tea in life, find peace within. Slow your breathing and let today's happiness begin with a cup of tea! -
Where do the black “burnt pieces” in tea leaves come from?
The “burnt pieces” in Pu'er raw tea are undesirable. However, this undesirability is not due to toxicity or harm to health but mainly affects the taste and appearance of the tea infusion. Theoretically, these “burnt pieces” can be avoided during the Pu'er tea production process; however, in practical application, they are almost impossible to avoid. The “burnt pieces” in Pu'er raw tea are essentially scorched tea juice that sticks to the iron wok and is not something dirty. During the process of fixing the fresh leaves, a large amount of water and tea juice overflow from the leaves, while the wok temperature is mostly above 200°C, which is very high. After several batches of fixing, a layer of tea juice forms on the surface of the iron wok, which is scorched black by the high heat and mixes with a small amount of the Pu'er tea material. We mentioned earlier that theoretically, “burnt pieces” can be avoided, and the most direct method would be to carefully clean the iron wok after each batch of fixing and before processing the next batch. If the scorched tea juice on the iron wok is completely washed off, it is theoretically possible to prevent… -
Why does the Nongjia Liubao tea adopt the “braising” method?
As is known to all, boiling tea, steaming tea, and infusing tea are three different ways of enjoying tea. Boiling tea is a form of tea art. During the prosperous Tang and Song dynasties, Chinese people used to drink boiled tea. Infusing tea is also an art. As the saying goes: "Use boiling water for aged tea and hot water for tender tea." Boiling refers to using freshly boiled water, while infusing means using water from a thermos. Steaming tea, however, is quite rare. In Liubao Town, Cangwu County, Guangxi, there is another popular way of enjoying tea: braising. Braising is a commonly used cooking method in southern cuisine. In southeastern Guangxi, there is a unique custom where serving tea is a way of hospitality for locals. Guests are welcomed with tea as if it were wine, and the tea remains warm even after guests leave. This is a tradition among the people of Liubao. "No tea to taste" implies that the host is either indifferent or lazy by nature. If you visit someone and "do not even taste the tea," it suggests disrespect towards the host. The reason why locals choose to braise their tea might be due to…- 2
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The Correct Way to Savor White Tea: Master These Tips and You’ll Be an Aroma Expert!
Why has Fuding white tea become so popular in recent years? Some say that the ultimate appeal of white tea is its "vitality"; it awakens your entire being when you drink it. It doesn't just pass through your mouth but permeates your whole body, awakening your soul. So, when drinking white tea, it's not just about tasting its flavor but also savoring its aroma. And how do you properly appreciate the aroma of white tea? The correct method is crucial! I. Understanding the Aroma In general, white tea has a rich and fragrant aroma. However, if processed properly or stored well, it can also exhibit a pure and intense scent. High-grade white teas like Silver Needle and premium White Peony have a characteristic downy aroma, which is a critical factor in aroma evaluation, and should be prominent. Due to their early picking and tenderness, they also have a noticeable fresh fragrance. 1. The "Aroma" of Silver Needle A well-aged, cleanly stored, and high-quality Silver Needle has a refined style with a lingering aftertaste. Its aroma is delicate yet varied and enduring, with a clean and sweet taste that lingers in the mouth, creating a lasting salivation effect with a pleasant…- 2
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