Tea Knowledge

Hypertension is a common chronic disease that requires long-term management and control. In daily life, many people are seeking natural methods to help control their blood pressure. Chrysanthemum and goji berry tea is a beverage recommended by traditional Chinese medicine, and some believe it can be helpful for hypertension. So, is chrysanthemum and goji berry tea really beneficial for hypertension? Let's explore this in detail. (Image source: network, delete upon request) Benefits and Effects of Chrysanthemum Chrysanthemum has a long history of use in traditional Chinese medicine. It is believed to have the effects of clearing heat and detoxifying, as well as calming the liver and improving vision. Chrysanthemum contains rich flavonoids and volatile oils, which are thought to have anti-inflammatory, antioxidant, and antihypertensive effects. Modern research also indicates that the flavonoid substances in chrysanthemum help dilate blood vessels and lower blood pressure. Additionally, chrysanthemum tea can help reduce anxiety and promote relaxation, which is beneficial for cardiovascular health. (Image source: network, delete upon request) Benefits and Effects of Goji Berries Goji berries are a common Chinese medicinal herb widely used for nourishing the body. They are rich in various vitamins, minerals, and antioxidants, especially polysaccharides, which enhance the immune…

The aroma and taste of Pu'er tea after brewing are determined by the raw materials, processing techniques, and storage conditions. Due to different storage environments in various places, the same tea can develop completely different flavor profiles after a few years of aging. When selecting mid-aged and older teas, in addition to considering factors such as brand, price, and vintage, where the tea has been stored and aged is also very important. Many tea enthusiasts enjoy drinking Pu'er tea from the Kunming warehouse. What are the distinctive features of these teas? Kunming is located on the Yunnan plateau at a high altitude, with relatively small annual temperature fluctuations and a climate that is moderately warm and humid. These conditions make it very suitable for storing Pu'er tea. Compared to lower-altitude warehouses with higher temperatures and humidity, Pu'er tea stored in Kunming may undergo slower overall transformation, but it enjoys high recognition among tea enthusiasts and often commands better prices for the same vintage. Characteristics of Pu'er Tea Stored in the Kunming Warehouse First, Aroma: The aroma changes are relatively noticeable, often featuring honey-like notes, but undesirable aromas such as smoky, burnt, or moldy scents are more difficult to dissipate. Second,…

Storing fine tea is a continuous process of pleasant surprises, as the nature, taste, and aroma of the tea undergo transformation. From new to aged, this metamorphosis gives Pu'er tea different flavors at different times. However, this transformation depends on getting the raw material, processing, and storage right. Thus, not all Pu'er tea improves with age. If the raw material is poor, the processing subpar, or the storage inadequate, the quality of the Pu'er tea will not improve no matter how long it is stored. Instead, it may become harder to drink over time. The raw material is the foundation, the processing is critical, and appropriate storage elevates the tea. Each step is crucial, and if the tea gets harder to drink over time, there are usually issues in these three areas. Why Some Pu'er Tea Gets Harder to Drink Over Time 1. Poor Raw Material and Processing, Losing Potential for Later Transformation Good raw material determines the potential of Pu'er tea to improve with age, based on its rich inner content. If the tea's raw material is poor and lacks substantial inner content, it has little potential for later transformation. The inner content might disappear during processing or be…

Mount Mengding in Ya'an, located in the southwest of the Sichuan Basin, is one of the birthplaces of world tea culture and a historic tea-producing region in China. The tea produced on Mount Mengding in Ya'an, Sichuan, is a traditionally renowned historical tea and also a high-quality green tea. It is tightly curled with many fine hairs, has a fragrant aroma, and is known as "fairy tea." Drinking it regularly has excellent health benefits. So, what kinds of tea does Mount Mengding in Ya'an have? Varieties of Mount Mengding Tea: 1. Mengding Sweet Dew Mengding Sweet Dew, also known as Sweet Dew tea, is one of the most famous teas from Mount Mengding. It was listed as a tribute during the Tang Dynasty and is a precious green tea. The Mengding Sweet Dew tea is tightly curled, tender, and lustrous green, with a clear and bright infusion, fresh and refreshing taste, rich fragrance, and long-lasting aftertaste. Due to its unique production process and excellent ecological environment, Mengding Sweet Dew has extremely high nutritional value and health benefits. 2. Mengding Yellow Bud Mengding Yellow Bud, also known as Yellow Bud tea, is one of the famous teas from Mount Mengding in…

Many tea enthusiasts have this dilemma: why, with the same tea leaves, the same teaware, and the same water, is the tea they brew not as good as someone else's? Three aspects to focus on Assuming the quality of the tea leaves is good, to brew a great cup of tea, the main factors are the teaware, the amount of tea used, and the steeping time. 1. Teaware The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which directly affects the tea-to-water ratio and steeping time. For example, a package of rock tea contains 8g for one brewing session. A gaiwan with a capacity of 100cc will require a different volume of water compared to one with a 130cc capacity. If steeped for the same duration, the resulting flavor will differ, with the former being more concentrated. 2. Amount of tea used Maintain a tea-to-water ratio of 1:50. Typically, use 3g of green tea, 4g of black tea, 7-8g of oolong tea, and 8-10g of dark tea or Pu'er tea. If unsure about the amount, start by experimenting with a reasonable quantity and adjust based on taste. 3. Steeping time This is adjusted according to…

I'm sure that a lot of tea lovers have had this sudden urge and craving to drink a cup of your most beloved tea at night while struggling to finish it. Now comes a question that most of us will ask, the unfinished tea is just too valuable to throw away but will it still be drinkable tomorrow? We have all heard rumors, some say tea isn’t drinkable overnight, but is this really true? In short, please don’t drink it! We’ll be revealing to you the truth about overnight tea. Overnight tea usually refers to tea made the night or day before. Tea that has been sitting around for way too long is also referred to as overnight tea as well. When tea sits around for too long, a substance called TP (tea polyphenol) that it contains will start to oxidise, this darkens the tea. A great example would be green tea, its color will turn from bright green to yellow when put in a high heat environment. This is because when TP oxidises, non-toxic and harmless chemicals [technical term alert] such as theaflavins, thearubigins and theabrownins are also produced. However, it will become cold when you just leave it…

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…

Many people judge tea based on a single sip. If they find it bitter and astringent, they conclude it's not good tea, which is an unfair judgment of tea's "bitterness" and "astringency." In fact, those who understand tea do not judge its quality solely by its bitterness or astringency. The bitter and astringent flavors are just part of tea's inherent character, always present but never the only or constant feature. A tea with a "bitter and astringent" flavor isn't necessarily bad; it can often be a high-quality tea. The intensity of the bitter and astringent flavors depends on the amount of these substances present in the tea. The primary bitter compounds in tea include caffeine, theobromine, theophylline, anthocyanins, tea saponins, bitter amino acids, and some flavanols. The astringency in tea is mainly due to polyphenols, aldehydes, and iron, with catechins being particularly significant. Catechins with a fat-like structure have a stronger astringency and are found in much higher concentrations in young leaves compared to older ones. Under normal circumstances, teas made from young shoots (one bud and one or two leaves) tend to be more bitter and astringent than those made from one bud and three or four leaves. Therefore,…

Baihua Tan is part of the Tongqing River, a renowned Pu'er tea production area in Yiwu, located in the Yao Autonomous Township of Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. It is situated at the confluence of the Tongqing River, Bulong River, and Jinchang River, and its unique geographical location has created a favorable natural environment. It is a tranquil place nestled in the forest by the water. Various wild flowers grow near the mountain stream, with baihua (wildflowers) being the most abundant, hence the name. Baihua Tan stands out from the Tongqing River as an emerging micro-production area, following Bingdao, Laobanzhang, and Cha Wang Tree as another classic micro-production area for tea. The ancient tea trees in Baihua Tan can reach heights of over ten meters, with deep roots and broad crowns, and large leaves. Its tea leaves have a distinctive flavor, a heavy body, and a strong wild character, with great vigor and full tea energy. The raw tea is highly recognizable, with straight, hard strips, due to the high content of pectin in the leaves. Those fortunate enough to taste the ancient tree tea from Baihua Tan often describe it with the word “wild.” Its flavor…

When buying tea, the variety can be overwhelming, often making it difficult for people to know where to start. Selecting tea has become a real challenge for tea enthusiasts. To buy suitable tea, in addition to following the steps of "Observation, Smelling, Inquiry, and Brewing," it's also important to avoid common pitfalls when purchasing tea. ObservationObservation means looking at the shape of the tea: whether it is uniform, and how shiny its color is. Evaluate the quality of various teas based on their uniformity, luster, and the amount of broken leaves and twigs they contain. For example, green tea should have a fresh green color with visible white downy hairs (better if it does), while yellow or even reddish, dull colors indicate lower quality. A clear tea infusion is better. Some famous teas have unique shapes: West Lake Longjing is usually smooth, flat, and straight with a rice-like yellow hue and no visible downy hairs; Huangshan Maofeng has many downy hairs and a peak-like appearance; Xinyang Maojian is fine, straight, and round with many downy hairs; Biluochun has slender, tightly curled leaves resembling snails. If the tea doesn't look good visually, trust your instincts and don't be swayed by the…

In the process of tea tasting, we come across an interesting practice: before brewing the tea leaves, there is always a step called "washing the tea." You may wonder what the necessity of washing tea is and how it affects the taste of the tea. Today, let's delve into the world of tea washing and uncover its secrets! The Significance of Washing Tea Washing tea involves quickly rinsing the leaves with hot water before the actual brewing. This step removes surface dust, impurities, and any residual pesticides. In short, tea washing provides a cleaner and healthier tea-drinking experience. The Benefits of Washing Tea Removing Impurities: During cultivation, transportation, and storage, tea leaves can accumulate dust and impurities, and may have residual pesticides. Washing tea effectively removes these contaminants, making the leaves cleaner. Awakening the Leaves: High-quality tea leaves are like sleeping spirits. Washing them is like gently waking them up with warm water, allowing their aroma and flavor to be fully released. Improving Taste: Washing tea removes bitterness, resulting in a sweeter and richer brew. Enhancing the Experience: The act of washing tea is also a reflection of tea culture. It adds a sense of ritual to tea tasting, helping…

There is a systematic method for identifying the quality of Pu'er tea, but overall it can be quite complex. Apart from the overall sensory experience after tasting, the leaf base also holds many secrets. After steeping and absorbing water, the tea leaves return to their original shape. Therefore, whether the tea has been properly handled from picking through processing and storage will be clearly revealed in the leaf base. So, how do you identify Pu'er tea from the leaf base? How to Identify Pu'er Tea from the Leaf Base One: Look at the Degree of Leaf Expansion After steeping, the tea leaves gradually expand and eventually fully open up. This indicates that the tea was well-made, aged under stable conditions, and has good brewing endurance. Leaves that quickly expand after steeping are typically coarse and old, loosely bound, and generally lack brewing endurance. Leaves that do not expand or only partially expand even after several steeps indicate a failure in the manufacturing process, poor aging conditions, or excessive high-temperature roasting. The downy hairs on the leaf surface may fall off, and you might feel a slight dryness in your throat after tasting such tea. Two: Integrity of the Leaf Shape…

Pu'er aged raw tea has five distinctive features: purity, richness, agedness, thickness, aroma, and sweetness. Its taste is free from impurities or off-flavors, with a mellow and smooth mouthfeel that is more gentle. The bitterness and astringency are significantly reduced, leaving a dense and substantial mouthfeel with a viscous and full-bodied liquor. It exudes a rich and persistent aged fragrance, entering sweetly and smoothly with a full throat presence and noticeable aftertaste. After years of maturation, aged Pu'er tea develops a unique aged aroma and flavor profile that is both smooth, slippery, and mellow. Its aroma extends beyond mere olfactory pleasure, encompassing an aromatic experience for the body and mind, akin to the scent found in the realm of Zen tea. So, when purchasing Pu'er tea, how can we identify high-quality aged Pu'er tea? How to Distinguish Aged Pu'er Tea? First, smell the Pu'er tea: Old Pu'er tea, after a long period of aging, develops a natural aged aroma without any other impurities or off-flavors. The older the Pu'er tea, the less likely it is to have any strange or impure flavors. Second, observe the dry appearance of the Pu'er tea: Older teas have been stored for a longer time.…

When mentioning Yiwu tea, many tea enthusiasts immediately associate it with the term “aromatic and smooth,” primarily highlighting the extremely fine texture of the tea soup and its high-aroma. In addition to this, Yiwu tea has these three major characteristics. Tea enthusiasts can use these three features to identify Yiwu tea when purchasing or tasting it. What are the characteristics of Yiwu tea? How can they be quickly distinguished? 1. Appearance Characteristics The main tea tree variety for Yiwu tea is the Yiwu green bud tea. The dry tea has thick, plump strands, prominent white down, and longer-than-average tea stalks. 2. Taste Characteristics The aroma of the tea is mainly floral, honey-like, and wild. The tea soup is smooth and delicate, with mild bitterness and a light astringency. The aftertaste and salivation are gentle and long-lasting, unlike the more intense experience from Menghai teas. The taste is soft yet powerful, often characterized as “gentle with strength.” New teas have a slightly mellow taste that becomes more restrained and substantial over time as the tea ages. 3. Aging and Transformation Properly stored Yiwu Pu'er tea becomes delicately smooth, with a rich and varied taste and aroma. After about 2-3 years, the…

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…

 There’s a saying: good water brews good tea. To brew a pot of good tea, one cannot do without good water, illustrating how crucial the quality of water is for tea brewing. Many people are unaware that boiled water used for brewing tea actually has an expiration date. Using water beyond its expiration date to brew tea can not only affect the taste of the tea but also impact health. The Lifespan of a Glass of Water is Up to 16 Hours The shelf life of boiled water in the air is only 16 hours; expired water may contain significantly high levels of E. coli! For healthy individuals, drinking water with bacterial overgrowth over long periods can have a subtle effect on the body, and the longer this continues, the more apparent the impact on health becomes. According to Water Quality Experts, Drinking Stale Water Continuously Is Like Continuously Consuming Food with Additives. If you don't pay attention to the details of drinking water daily, your body's healthy environment can be gradually damaged, potentially leading to poorer health. So when you experience fatigue or a weakened immune system, while paying attention to food hygiene, also check if your drinking habits…

Time, years pass by, becoming the sediment of your dreams, or the burial of them. All loneliness and deep affection, countless expectations and waits, become the rich sediment that fulfills your life. The world is rich, life is pure. This week, in cup after cup of tea, savor Liubao tea, savor yourself. Today, I'll share some storage insights on Liubao tea. In storing Liubao tea, I've paid a lot of tuition fees, taken many detours, and am constantly summarizing and improving. Currently, I prefer the following methods: 1. Liubao tea does not suit being too dry or too moist. Personally, I pursue natural storage, with humidity between 60 to 75 degrees. When it exceeds 75 degrees, I control the humidity appropriately. If stored in a highly sealed environment, open windows regularly for ventilation. Some dryness may be due to the need for periodic turnover; I suggest turning over once a year. 2. The warehouse should be cool, quiet, and not transparent. It's recommended to use blackout cloth to cover glass windows to prevent direct sunlight. Since tea prefers to sleep and remain quiet, some warehouses even suggest not allowing outsiders to visit. During regular tea retrieval and warehouse inspection, only…

When selecting Pu'er tea, you can consider aspects such as appearance, infusion color, raw materials, origin, and storage conditions. Generally, Pu'er tea with a uniform shape, pure aroma, and bright, clear infusion color is of good quality. Different types of Pu'er tea have different selection methods, so it's best to follow the specific circumstances. Taking raw (sheng) and ripe (shou) Pu'er teas as examples: What Makes Good Pu'er Tea To determine the quality of Pu'er tea, consider the following: 1. Examine the Shape: High-quality Pu'er tea has a neat and regular shape, while lower-quality tea may have loose and incomplete strands. The best Pu'er tea has a uniform and regular shape, with neat edges, no missing corners, consistent thickness, moderate tightness, clear mold patterns, and glossy, clean strands. Lower-quality Pu'er tea will have loose and incomplete strands, dull colors without luster, and noticeable defects. 2. Smell the Aroma: High-quality Pu'er tea has a pure and lasting fragrance, free from any unusual or mixed odors. Even when the tea cools down, it still emits a pleasant aroma. Lower-quality Pu'er tea has noticeable and sometimes stimulating unusual odors. 3. Observe the Infusion Color: High-quality Pu'er tea produces a clear and bright infusion,…

Osmanthus, a fragrant plant widely cultivated in southern China, is not only an ornamental flower but also an excellent ingredient for brewing tea. Osmanthus tea, with its unique aroma and various health benefits, has gradually become a new favorite in people's daily beverages. Today, let’s talk about everything related to brewing osmanthus tea. (Image source: Internet, delete upon request) The History and Culture of Brewing Osmanthus Tea The history of brewing osmanthus tea can be traced back to ancient times when the Chinese had already discovered the medicinal value and unique fragrance of osmanthus. In traditional Chinese medicine, osmanthus tea is used as a remedy for warming the stomach, relieving pain, clearing phlegm, and stopping coughs, and it is also considered a beverage with health-preserving properties. In literary works, osmanthus tea is often mentioned, becoming the subject of poetry and prose by literati. Health Benefits of Osmanthus Tea Osmanthus tea not only has a pleasant aroma but also many health benefits: 1. Relieves Cough: Osmanthus has the effect of clearing phlegm and stopping coughs, suitable for people prone to colds and coughs in winter. 2. Improves Digestion: Osmanthus tea can warm the stomach and relieve pain, helping to alleviate symptoms…

For those just starting to learn about Pu'er tea, you may not know where to start, as many concepts, common knowledge, and terms related to Pu'er tea are unfamiliar. This is an article designed to help beginners quickly understand Pu'er tea. ◎What is Pu'er tea? Pu'er tea originates from the Lancang River basin in southern and western Yunnan. It is made from the fresh leaves of large-leaf tea trees in Yunnan, processed into various compressed teas through steaming and compression, and then aged over a certain period of time. Alternatively, it can be made by post-fermenting sun-dried green tea from large-leaf tea trees in Yunnan, resulting in compressed or loose Pu'er tea. ◎What is raw (sheng) tea? The large-leaf tea grown in Yunnan is processed through sun-withering and directly compressed into cakes, tuos, or bricks, which are referred to as raw cakes, raw tuos, and raw bricks. Uncompressed tea is called maocha (rough tea). ◎What is ripe (shou) tea? The large-leaf tea grown in Yunnan undergoes sun-withering followed by pile fermentation and is then compressed into cakes, tuos, or bricks, known as ripe cakes, ripe tuos, and ripe bricks. ◎How do you distinguish between raw and ripe Pu'er tea? There…

Black tea is one of the six major types of tea, known for its sweet aroma and rich taste. In the tea market, black tea enjoys high sales volumes, which unfortunately also attracts unscrupulous vendors trying to pass off inferior products as high-quality ones. In such cases, it's essential to know how to differentiate between them. Here’s a guide on how to identify the quality of black tea. Differentiating the Quality of Black Tea To differentiate the quality of black tea, it can be categorized into three types: premium, substandard, and low-quality. The evaluation involves using your senses – touch, sight, smell, and taste – to make a comprehensive assessment. 1. Touch: Pick up a small amount and feel the tightness, weight, and thickness of the tea leaves. High-quality black tea tends to have relatively tightly bound leaves, with heavier and more substantial ones being preferable. Loose, light, and coarse leaves are indicative of lower quality. 2. Sight: Observe whether the dry tea leaves are uniform in shape and consistent in color, and check for the presence of golden tips in some varieties. After brewing, examine the clarity and color of the tea liquor and the appearance of the infused…

       For most people, choosing good tea can be quite a challenge. China has a rich variety of teas, and with so many different types, shapes, and flavors, which ones qualify as good tea? People naturally pursue what is beautiful, and this applies to tea as well. No one wants to be at a disadvantage by purchasing inferior quality tea.        Is there a standard for what constitutes good tea, and can we judge the quality of tea based on that standard? For most people, there is indeed a simple method: judging the quality of tea by observing its appearance and intrinsic qualities. Although not entirely accurate, it generally meets the judgment needs of most people. What Constitutes Good Tea?        1. Appearance        Regardless of the type of tea, good tea should have a fresh and tender color, a rounded shape, tightly rolled leaves, and plump buds, without any broken fragments. In contrast, poor-quality tea appears dull in color, with broken dry leaves and mixed with other substances.        2. Aroma        After the tea is processed, it emits a faint aroma. Before brewing, take a sniff…

The wonderful National Day holiday has quietly slipped away amidst beautiful scenery, delicious food, and gatherings. Everyone is back at their workplaces, fighting on. During the holidays, all sorts of feasting and revelry have caused many to experience symptoms of post-holiday syndrome such as bodily discomfort and fatigue. I wonder if everyone has returned to their senses from the holiday and can quickly adjust back to work or school life. With numerous gatherings during the holidays, indulging in excessive eating and drinking is inevitable. Consuming too much fatty meat and various high-calorie fried and grilled foods during the holidays can lead to symptoms such as bad breath, constipation, red eyes, mouth ulcers, toothaches, and acne, causing "heatiness." "Heatiness" is actually the result of accumulated toxins in the body. Drinking green tea can effectively help detoxify and clear heat. According to legend, when Shennong tasted hundreds of herbs, he "encountered seventy-two poisons in a day and was cured by tea." Tea has powerful detoxifying properties. Green tea retains the highest amount of natural substances from fresh leaves, preserving more than 85% of the polyphenols and around 50% of the chlorophyll, with minimal loss of vitamins. It is the best among all…

Those who enjoy drinking Pu'er ripe tea usually keep some at home. However, those lacking storage experience often find their tea has molded, deteriorated, or developed strange odors after a few years. So, how should we correctly store Pu'er tea? Key Points for Storing Pu'er Ripe Tea 1. Avoid Pollution: The environment in which you store Pu'er tea must be free from pollution. Pollution is something to be avoided when storing any type of tea, and this is no different for Pu'er tea. Pu'er tea can quickly absorb the odors of other substances, potentially masking or altering its own scent. Therefore, when storing Pu'er tea at home, it is crucial to prevent common odors like cooking oil, cosmetics, and medications from contaminating the tea. 2. Avoid High Temperatures: The ideal temperature range for storing Pu'er tea is between 20°C and 30°C. Higher temperatures can cause the tea to become acidic. In daily life, many regions do not meet this condition, so storing it at home under normal conditions is sufficient. It is important to note that during the storage process, avoid placing Pu'er tea near heat sources such as fireplaces, kitchens, or machinery where temperatures may rise. 3. Avoid Moisture:…