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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…

"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…

Tea plants are perennial evergreen shrubs, and environmental pollutants accumulate in tea gardens and within the plants over time. Due to their large leaf surface area, tea plants have a higher initial deposition of pesticides or adsorb higher concentrations of environmental pollutants under the same dosage and air pollution levels compared to other crops. With multiple harvests per year, the interval between pesticide application and harvest is short, reducing the time for pesticide degradation. After picking, tea leaves are directly processed into dried tea, which is then steeped for consumption, causing any pesticide residues or pollutants to leach into the tea infusion based on their solubility. Therefore, the ecological environment of tea gardens and the quality safety of tea products receive significant attention. I. Development of Pest Management Technologies in China 1. Traditional Control Stage Before the 1940s, tea gardens were scattered and sporadic, with relatively few pest outbreaks. Pest control technologies were also rudimentary. Since the founding of the People's Republic of China, although tea production rapidly developed, pest management in tea gardens remained at the stage of agricultural control measures and the use of plant-based pesticides. Although this period was technologically primitive from an ecological perspective, the populations…

Puer Tea · Storage If starting to drink Puer tea and incorporating it as an essential part of daily drinking habits marks the beginning of understanding Puer tea, then with the deepening of our affection for Puer tea, we cannot avoid facing the issue of Puer tea storage. This is because the concept of "the older, the more fragrant" always tantalizes the hearts of tea enthusiasts, and the allure of aged teas in the legends of the Puer tea world is mysteriously enchanting. In the eyes of experienced tea expert Mr. Huang Gang, "Puer tea storage is the key to understanding Puer tea." This detailed long article aims to answer questions such as "What is the 'storage' of Puer tea? What is good 'storage'? For Puer tea enthusiasts, solving this problem can save them from taking many detours in their journey to understand Puer tea. How do we understand the "storage" of Puer tea? Puer tea is a post-fermented tea, and both raw and ripe teas go through a process of storage and aging after being pressed into shape (even if they are loose). Therefore, we can say that the "storage" of Puer tea is produced during the later stages…

Pu'er tea has a shelf life of 10 to 20 years. Made from unique large-leaf varieties, Pu'er tea is categorized into raw and ripe types based on its processing method. Its thick and robust leaves are rich in flavor and have the potential for aging, hence there isn't a fixed expiration date. It is generally believed that Pu'er tea can be stored for 15 to 20 years. According to the national standard GBT22111-2008, under proper storage conditions, Pu'er tea can be preserved for an extended period. How does the national standard define the shelf life of Pu'er tea?From the definition of Pu'er tea itself: Pu'er tea is made from sun-dried tea leaves produced in specific regions of Yunnan, which undergo post-fermentation and can be processed as loose or compressed tea. Therefore, the national standard provides a guideline for the shelf life, stating that under the conditions specified in GBT22111-2008, Pu'er tea can be stored long-term. However, long-term storage ≠ permanent storageIn 1963, during the disposal of Qing dynasty tribute teas at the Forbidden City in Beijing, over two tons of aged teas were discovered, including some Pu'er teas. In Wang Yufeng's article "Pu'er Tea and the Qing Dynasty," he mentioned:…

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…

Monastery on Nine-day Mountain The chrysanthemums by the eastern fence are also turning yellow. Worldly people often indulge in wine. Who understands and enhances the fragrance of tea? The fifth typhoon of the year, Doksuri, has made landfall in Fujian, prompting a red alert from the National Meteorological Center. Meanwhile, Typhoon Khanun, the sixth of the season, is poised and gradually intensifying. The typhoons bring heavy rainfall and a great deal of moisture, making it a critical time for tea enthusiasts. Slight carelessness can result in moldy tea leaves... So, what should you pay attention to when storing tea during typhoon weather? Typhoon Tea Storage Tips Watch Out for High Temperatures In the scorching summer, while typhoons may arrive, many might mistakenly think that temperatures have dropped. However, even if there's an occasional decrease, high temperatures remain the norm, so tea lovers need to be extra cautious. Various substances in tea decompose under high temperatures, reducing the aroma, taste, and quality of the tea. Storing tea at temperatures below 10°C effectively inhibits browning. White tea, in particular, is best stored at temperatures between 25°C and 30°C. In a cool and dry environment, the enzymes within the tea can maintain sufficient…

Home Tea Storage and Warehouse Storage Evaluation 1. Home tea storage originated in Hong Kong and Taiwan. In the mid-20th century, after the founding of the People's Republic of China, Pu'er tea consumption (except in Tibet) largely ceased on the Chinese mainland. Only Hong Kong retained a partial market for Pu'er tea. Hong Kong introduced Pu'er tea to Taiwan and some Southeast Asian countries. As such, due to its unique trading position, Hong Kong naturally became a distribution center for Pu'er tea. In fact, the concept of tea storage and even post-fermentation of Pu'er tea was born out of trade. In other words, although there has been a saying in Yunnan since ancient times that "grandfathers make tea, grandsons sell it" (another version is "grandsons drink it"), the initial concept of tea storage in Hong Kong was simply about stockpiling goods. However, over time, this gradually evolved into a more conscious approach to tea storage, with various methods being explored and moving towards professional tea storage. Due to Hong Kong's high population density and limited land, as well as limited warehouse conditions, along with the relatively small proportion of tea in overall trade, the capital and economic strength of those…

Tea enthusiasts who enjoy tea are certainly familiar with Pu'er tea, but not all may know how to fully appreciate it. Today, let's discuss the seven steps to enjoying Pu'er tea together. Step 1: Observe the Tea Mature production processes ensure consistency in the shape of the compressed tea cakes, which are evenly formed and tightly compacted. Since the introduction of electrostatic dust removal machines, contemporary Pu'er teas from reputable manufacturers do not contain foreign objects. However, before 2004 when these machines were not widely used, older teas might have some impurities as they were manually screened. The color of Pu'er tea can help distinguish between raw and ripe varieties: ripe Pu'er is dark brown, while raw Pu'er ranges from dark green (young) to brownish-red (aged), with loose or compact leaves that become dry and lustrous over time. Step 2: Feel the Tea Feel the compactness of the tea; a loosely packed tea will age faster under the same storage conditions compared to one that is more tightly packed. When breaking off a piece of the tea, check for consistency throughout – some teas have higher-grade leaves sprinkled on the surface for better appearance, while others use a uniform grade…