Tea Knowledge

Tieguanyin, one of China's famous teas, is renowned worldwide for its unique aroma, flavor, and health benefits. However, have you ever wondered why this tea is named "Tieguanyin"? What story and symbolism does it carry? Legend Traced: Guanyin Appears, Bestowing Fine Tea There are several versions about the origin of the name Tieguanyin, but the most widely known is the legend of "Guanyin appearing." It is said that in Xiping Village, Anxi County, Fujian Province, there was a devout tea farmer named Wang Shirang. He had been planting tea for generations and had a deep affection for it. One day, Wang Shirang made a wish before the statue of Guanyin Bodhisattva, praying for her blessing to grow better tea. That night, Wang Shirang dreamt that Guanyin Bodhisattva appeared and guided him to a cliffside. After waking up, he followed the guidance from his dream and found a peculiar tea tree by the cliff. The branches and leaves of this tea tree were verdant, the leaves thick and lustrous, shaped like the sitting posture of Guanyin Bodhisattva. Wang Shirang transplanted this tea tree back home and tended to it with great care. A few years later, when the tea tree matured,…

Every spring, all things revive, and after a winter of rest, tea trees vie with each other to stretch out their plump buds. "When the spring breeze arrives in February or March, it's time to light the stone stove and try the new tea." Without exception, the aroma of spring tea fills the air across the country. One: What is Spring Tea? Spring tea generally refers to the tea made from the shoots and leaves that sprout from the tea tree after its winter dormancy in the spring. Spring tea can be considered the first tea harvested in the year. Some people believe that "the earlier the better" for spring tea, but this concept is not entirely correct. The time for picking high-quality teas varies each year. For example, the first spring tea can be harvested from February to March, with Yibin, Sichuan starting around mid-February, and the Wenzhou area starting in the second half of February. The Jiangbei tea region typically harvests around the Qingming Festival. Therefore, it cannot be said that the earlier the spring tea, the better. In summary, based on specific harvesting periods, spring tea can be divided into four categories: the first picking tea, the…

Yunnan white tea is mainly produced in Jinggu and is classified into two categories based on the tenderness of fresh leaves: Dabaitcha (single bud) and Moonlight White (one bud with one or two leaves). Moonlight White, also known as Moonlight Beauty, has black surfaces and white undersides of its leaves. The contrast of black and white makes the overall appearance of a single bud with two leaves resemble the moon in the night sky, hence the name. Few people are familiar with Jinggu white tea. Scholars have conducted research and analysis on it. In this article, let’s explore the differences between Jinggu white tea and Fuding white tea to establish a scientific understanding! Selection of Raw Materials Comparison of Major Component Contents Result Analysis No.1 Water Soluble Extracts: Water soluble extracts are a comprehensive reflection of the main taste and color substances in tea infusion. The amount indicates the quantity of soluble materials in the tea, marking the thickness and intensity of the infusion, which is positively correlated with tea quality. According to the data, the range of water soluble extracts in Fuding white tea samples is 33.28% to 40.39%, with an average of 37.52%. For Jinggu white tea, the…

If you are not aware of China's fascination with tea, you got to be a little better updated. These are some of the facts that would help you understand why it is important to know about this Chinese and tea connection. Very own discovery: Chinese take pride in the discovery of this beverage which is now consumed all over the world in different forms and taste. It is said that like all other inventions, it was accidental when Emperor Shen Nung was lying under a tree and his servant was boiling water for him. Some of the leaves from the tree actually fell into the boiling water and tea was born! Largest producer of tea: If China would not have been in the world, the total tea production in the world would have gone down by a massive 30%. China yearly produces almost approximately 2.10 million ton of tea which is then most consumed domestically and some exported worldwide. Used as a medicine: Long before during 8th century BC, tea in China was used as a medicine. The Chinese believed that it removed excess heat in the body and also improves the eyesight. Even in today's time, white tea is…

It is well known that drinking tea has many benefits for the human body. Tea can invigorate, relieve fatigue, aid digestion, quench thirst, and promote diuresis and de-swelling. In particular, green tea, Oolong tea are better than black tea, and they have anti-cancer properties. Tea can help regulate the body's acid-base balance and contains abundant Vitamin C, Vitamin E, carotene, niacin, potassium, calcium, selenium, fluoride, and other nutrients, all of which are beneficial to the human body, including the kidneys. However, some people point out that tea contains caffeine. A cup of tea generally has 30% to 50% of the caffeine found in a cup of coffee. Strong teas contain even more caffeine. It has been shown that caffeine can cause normal cells to become abnormal, potentially leading to cancer. Excessive consumption of strong tea can overexcite the nervous system, increase the burden on the heart and kidneys, stimulate the secretion of gastrin, potentially causing peptic ulcers, and tannic acid can easily bind with iron, reducing the absorption of iron, an essential component for hematopoiesis (blood formation). The timing of tea drinking is also important. One should not drink tea immediately after a meal; it is best to wait half…

Acquiring a new teapot is always exciting, especially when you intend to use it to brew the perfect cup of tea. However, a new teapot cannot be used directly; it needs to go through the process of initiation and nourishment. This not only removes impurities from the teapot but also enhances its ability to absorb tea aromas. Today, we will discuss how to properly initiate and care for your teapot, ensuring that your new companion shares many more delightful tea moments with you. What is Teapot Initiation? Initiating a teapot refers to the preparatory process before using a new teapot for the first time. By cleaning and initially brewing tea, impurities on the surface of the teapot and residues from the manufacturing process can be removed. This process also lays the foundation for future use of the teapot. Steps for Teapot Initiation Clean the Teapot: Thoroughly clean both the inside and outside of the teapot with water. Do not use any detergents, as they may leave residue in the pot, affecting the taste of the tea. Brew Water to Remove Odors: Place the teapot in a pot and add enough water to completely submerge it. Boil for 20-30 minutes over…

Do you know the key elements to consider when buying tea? According to experts, during the purchasing process, you should “squeeze, observe, smell, and taste” to determine the quality of the tea. Let’s take Pu'er tea as an example and explore these tips together! The "squeeze" test is used to determine if the tea leaves are dry. Gently grip the tea leaves with your hand; if you feel a slight prickliness and the leaves crumble easily when lightly pinched, this indicates good dryness. If the leaves do not break even when firmly squeezed, they have become damp and soft, which affects their quality. The "observe" step involves examining the uniformity and appearance of the tea leaves. Leaves that are uniformly shaped and colored are generally better. Teas with high proportions of stems, corners, dust, and impurities will affect the quality of the tea infusion. The aroma of tea is one of the main conditions determining its quality, which can be assessed through "smelling." Different teas have distinct aromas due to their processing methods and levels of fermentation. Green teas are known for their fresh fragrance, while oolong teas have a unique ripe fruit aroma. Black teas carry a caramel-like scent,…

Xu Yahé: The premise for 'aging to richer flavor' is to get the initial setup right for Pu'er tea The tea expert Xu Yahé once introduced a new concept of Pu'er tea storage called "Nurture, Guide, Influence, Control." Based on this concept, with his rich experience in making tea and participating in numerous Pu'er tea evaluations, he will explain how to achieve the initial setup for Pu'er tea's 'aging to richer flavor' before its production, following national standards. He hopes to provide readers with useful information and insights. Want 'aging to richer flavor'? First, check if it’s the right 'material' According to Xu Yahé, from the perspective of raw materials, the results for 'aging to richer flavor' differ for first-grade, second-grade, and third-grade teas. "I believe that the concept of 'aging to richer flavor' is targeted at specific teas, guiding and controlling their quality in a particular direction. Only good-quality teas are worth storing; otherwise, they should be consumed sooner." To Xu Yahé, Pu'er tea storage is like a school where only the best students with solid foundations can enter. What constitutes a good foundation? First, select the right material Which type of tea has the initial conditions to reach…

    If you want to buy good tea,     You should first know the "Four Taboos."     1. Avoid buying by "Name"    If a tea's name is too prominent, it will flood the market, often at very low prices. The result is tragic. "Tieguanyin" doesn't resemble its name at all, "Longjing" has thick and stout twigs, and "Dahongpao" is full of charcoal flavor, claimed to have rock charm...     Any tea can vary in quality, after all, "name" only represents a type of variety, processing method, or a specific region's tea. Don't be tempted by small bargains, as you may waste money on inferior tea.     2. Avoid buying by "Packaging"    Nowadays, the packaging can cost more than the tea itself. For tea drinkers, seeing luxurious packaging should raise an eyebrow. Many "golden and splendid" or "antique-style" large gift boxes contain tea that might not even be worth the price of the box; they merely satisfy the desire for "face" when giving gifts, truly "gilded on the outside, but decayed within."     3. Avoid buying by "Location"    When traveling and buying local specialties, did you know that you cannot buy real…

 The habit of drinking tea has existed since ancient times, with a rich tradition and countless varieties. Drinking tea is beneficial to health and can also help cultivate one's character to some extent. While drinking tea is certainly good, few people understand the differences between different types of tea. Generally speaking, most tea comes from southern regions, so southerners tend to prefer drinking tea more than northerners. For friends in the north, it can be challenging to distinguish between various teas. Today, let’s discuss the differences between White Tea and Yellow Tea. First, let’s introduce Yellow Tea. Yellow tea belongs to the category of light fermented teas, with processing methods similar to those of green tea. The key difference is the addition of a "yellowing" process before or after drying, which promotes partial oxidation of polyphenols and chlorophyll. The most important step in its production is yellowing, which is crucial for forming the characteristics of yellow tea. This involves wrapping the tea leaves in paper or stacking them and covering them with a damp cloth, for periods ranging from several minutes to hours. This allows the tea to undergo non-enzymatic oxidation due to heat and moisture, resulting in a yellow…

Pu'er tea is unique among teas in that it improves with age, becoming richer and more fragrant over time. When stored properly within a reasonable timeframe, the flavor of Pu'er tea deepens and matures. There are two types of Pu'er: raw (sheng) and ripe (shou). Each has its own distinct taste, with some preferring the pure sweetness of raw Pu'er and others the rich depth of ripe Pu'er. Without considering taste differences, which type is better for long-term storage? Let's explore this question. Long-Term Storage of Pu'er: Raw Teas Have Greater Potential for Transformation The most significant difference between raw and ripe Pu'er lies in their production processes. Compared to raw Pu'er, ripe Pu'er undergoes an additional step known as wet-piling fermentation. Although this step involves simply adding water and allowing the tea to ferment, it triggers complex biochemical changes through enzymatic reactions, microbial fermentation, and moist heat effects. During these three processes, the chemical composition of the tea changes rapidly, transforming the internal substances of the Pu'er. The higher the degree of fermentation, the greater the transformation of internal substances during the wet-piling process. This means there is less material available for further transformation later on, significantly limiting the…

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,…

Do you prefer iron cakes or bubble cakes? Is there really a comparison to be made here? Iron cakes are sports equipment used for throwing, while bubble cakes are something you eat! No, no! The iron cakes and bubble cakes we are referring to here are not what you might think. They refer to two different forms of Pu'er tea cakes that result from different pressing methods. "Steamed and formed into tight cakes." Why do Pu'er teas need to be pressed instead of stored loose? This is a basic question. Pressing Pu'er tea into cakes, bricks, and tuos initially served to make storage and transportation more convenient. By compressing the tea, it takes up less space, significantly reducing transportation difficulties, while also preserving the flavor and aroma of the Pu'er tea to the maximum extent possible. Within the category of tea cakes, there are iron cakes and bubble cakes. But why is this so? What are iron cakes and bubble cakes? Famous essayist Yu Qiuyu is a loyal supporter of Pu'er tea and an expert in tasting aged Pu'er teas. His article "Tasting Pu'er Tea" expresses his understanding and appreciation of Pu'er tea from a literary perspective. Based on his…

What is mid-age Pu'er tea? In recent years, mid-age teas have become increasingly popular, with many tea enthusiasts preferring to purchase these teas that have aged for a certain number of years and are more affordable than older teas. So, how should one select suitable mid-age teas? Mid-age Pu'er tea generally refers to Pu'er tea that has been naturally stored and aged for 10 to 20 years. Some people consider 5 to 10 years old Pu'er tea as mid-age, but the market generally agrees that over 10 years is a more appropriate dividing line. From a vintage perspective, Pu'er tea produced roughly between 2000 and 2010 falls within the category of mid-age Pu'er tea. From an aging standpoint, the liquor turns to an orange-red color, sweetness increases, the mouthfeel becomes smooth and full-bodied, and palatability improves—these are the characteristics of mid-age Pu'er tea after aging. Currently in the Pu'er tea market, due to the scarcity and high prices of older teas and the low palatability of new teas in their initial stages of transformation, mid-age Pu'er teas that have aged for a certain period and offer good value for money have become the top choice for many tea enthusiasts to…

Advantages of Brewing Tea in a Glass Kettle 1. Visual Enjoyment One of the greatest advantages of brewing tea in a glass kettle is the clear view it provides of the tea leaves unfurling in the water. As the tea leaves gradually unfurl and float, it’s like watching a dance performance of the leaves. Especially for those who enjoy appraising tea, observing the changes in the shape of the leaves and the color of the tea through a transparent glass kettle is a great pleasure. (Image source: network, delete upon request) 2. Preserves Original Flavor A glass kettle does not absorb the flavor of the tea like ceramic or purple clay pots do, preserving the original taste of the tea leaves. This is a significant advantage for those who prefer pure tea aroma. The material of the glass kettle does not react chemically with the tea, ensuring a purer taste of the brewed tea. 3. Easy to Clean The smooth surface of a glass kettle makes it very easy to clean. Simply rinse with warm water and wipe clean with a soft cloth. For those who don’t like to spend too much time cleaning teaware, a glass kettle is undoubtedly…

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,…

Tea, as a treasure of Chinese traditional culture, carries thousands of years of history and culture. Among the many types of tea, Fu tea, brick tea, and dark tea attract countless tea enthusiasts with their unique charm. However, many people are often confused about the relationship between these three. Today, let’s explore the world of Fu tea, brick tea, and dark tea and appreciate their unique flavors. Tea can be divided into six major categories based on its processing method and degree of oxidation: green tea, yellow tea, black tea (in the Western sense), white tea, oolong tea, and dark tea. Dark tea, as one of these, is like a profound and reserved elder, exuding the flavor of time. Dark tea is widely distributed and has a rich variety of types. The “three bricks, three tips, and one flower roll” of Hunan dark tea, the old green brick from Hubei, Tibetan tea from Sichuan, ripe Pu'er from Yunnan, and Liu Bao tea from Guangxi all display unique regional characteristics and production techniques. These varieties of dark tea differ in taste, aroma, and health benefits, satisfying the needs of various tea enthusiasts. Brick tea is a common shape for compressed tea.…

What is Wintergreen? Wintergreen is a plant from the Lamiaceae family, commonly found in mountainous and grassland areas of China. This plant has a long history in Traditional Chinese Medicine, widely used for its heat-clearing and detoxifying properties, as well as its anti-inflammatory and pain-relieving effects. In recent years, more and more people have become aware of the health benefits of wintergreen, particularly when consumed as a tea. (Image source: Internet, delete upon request) Benefits of Wintergreen Tea Heat Clearing and Detoxification One of the most famous benefits of wintergreen is its potent heat-clearing and detoxifying action. For those who are prone to internal heat or feel overheated, wintergreen tea is an ideal choice. It can effectively alleviate symptoms such as sore throat, mouth ulcers, and other discomforts associated with excessive internal heat. Anti-inflammatory and Pain Relief The active components in wintergreen have significant anti-inflammatory effects, helping to relieve throat pain, gum inflammation, and other inflammatory issues in the body. For those suffering from chronic inflammation, wintergreen tea may be a gentle yet effective solution. Immune System Boost Regular consumption of wintergreen tea can also enhance the body's immune function. It contains various antioxidants that help eliminate free radicals, strengthen…

Spring tea and autumn tea are two types of tea categorized by their harvest season. They have distinct differences in taste, aroma, and flavor, which is why they are favored by different tea enthusiasts. So, which one is better between spring and autumn teas? Today, we will delve deeper into this question. Spring Tea: Messenger of Spring, Fresh and Invigorating Spring tea, as the name suggests, is harvested during the spring season. Since tea plants have rested over winter, they accumulate abundant nutrients. As a result, spring tea has thick leaves rich in content, offering a fresh and invigorating taste with a strong aroma. The harvest time for spring tea generally starts from mid-to-late March and continues until mid-to-late May. In particular, the first flush of spring tea is often the best quality of the year. Green teas have a lustrous green color, while black teas have a dark luster, both being of superior quality. The mouthfeel of spring tea is fresh and invigorating, like the broth of freshly cooked bamboo shoots, leaving a lasting and lively aftertaste. Autumn Tea: Harvest of Autumn, Rich and Mellow Autumn tea, also known as "Gu Hua tea," is harvested during the autumn season.…

Do you like ripe tea? How much do you know about the following facts related to ripe tea? Is it unsuitable to drink ripe tea in summer? Not necessarily. The idea that ripe tea is unsuitable for summer is somewhat presumptive, as the hot weather and the reddish color of ripe tea may intuitively suggest warmth. However, the reality might not be so straightforward. Ripe tea is not inherently warming; tea is naturally cooling, and through fermentation, ripe tea merely becomes neutral rather than cool, so drinking it won't make you feel hotter. Furthermore, with the widespread use of air conditioning, the environment has changed. People wear light clothing in summer, but many homes, offices, restaurants, and cars are equipped with air conditioning, making the ambient temperature quite low. In such a setting, drinking cooler teas would actually be less appropriate. Therefore, whether ripe tea is suitable for summer depends on individual constitution, lifestyle, and work environment. Some people say they get heat rash or diarrhea from drinking ripe tea. What’s going on? This does happen sometimes. However, experiencing heat rash isn’t necessarily a bad thing. According to Traditional Chinese Medicine (TCM), there are concepts of "manifesting" and "suppressing." Heat…

In the vast river of Chinese tea culture, Shoumei tea stands out with its unique qualities and profound cultural significance, becoming a treasured gem among tea enthusiasts. Today, let's delve into the world of Shoumei tea to explore its origins, production techniques, tasting methods, and health benefits, and experience the charm of this rare tea. I. Origins and History of Shoumei Shoumei is a type of white tea primarily produced in Fuding City and Zhenghe County of Fujian Province. The character "Shou" in its name symbolizes longevity and health, while "Mei" refers to the tea leaves' shape, which resembles an eyebrow. The history of Shoumei can be traced back to the Tang and Song dynasties, when it was already a tribute tea cherished by royalty. Over time, Shoumei has become part of everyday life for ordinary people. II. Production Techniques of Shoumei The production techniques of Shoumei are unique and meticulous, using traditional white tea processing methods including picking, withering, and drying. First, picking is the initial step in making Shoumei. The timing of picking is very important, usually taking place around Qingming Festival in spring. At this time, the tea leaves are tender and rich in natural compounds, making…

Every type of tea has different benefits. When drinking tea, one must understand its properties and choose according to their own condition, which will promote health. At the same time, some teas should not be consumed together, which requires special attention from consumers. Green tea and wolfberry can both be brewed with boiling water for a healthy drink. Many people, for convenience, like to brew green tea and wolfberry together in the same teaware, but wolfberry and green tea should not be brewed together. Because they can absorb each other’s properties, when combined, they lose their medicinal efficacy and have little benefit to the body when consumed. The large amount of tannic acid in green tea has astringent and adsorptive properties, which can adsorb trace elements in wolfberry, forming substances that are difficult for the human body to absorb. In popular restaurant blends of eight-treasure tea, there is both green tea and wolfberry, although the amount of green tea is relatively small, it still should not be consumed excessively. Wolfberry is sweet in taste and neutral in nature. In Traditional Chinese Medicine, it is used to treat yin deficiency of the liver and kidneys, weakness in the lower back and…

Silver Shard Tea, a name that sounds quite special, right? It's not just any tea but also a witness to history. Today, let’s delve deeper into Silver Shard Tea, explore its uniqueness, and understand why it has such high discussion among tea enthusiasts. Origin and History of Silver Shard Tea Silver Shard Tea is actually a type of ripe Pu'er tea, categorized as old tea nuggets. Old tea nuggets form during the fermentation process when the tea leaves stick together to create large clumps. After further processing, these large clumps are broken down into small particles. These particles resemble ancient silver shards in appearance, hence the name “Silver Shard”. Some say that it was once used as currency along the ancient Tea Horse Road, replacing silver in transactions. Although this is a beautiful legend, it reflects how much people cherished and valued it. Appearance and Characteristics of Silver Shard Tea The appearance of Silver Shard Tea is highly distinctive. It typically consists of small black or brown particles that are smooth on the outside and compact on the inside, with a certain weight to them. Due to its high density, the tea does not disintegrate or expand even after multiple…

Hello everyone, today we will talk about Mengding Ganlu, a famous tea produced in Sichuan, China. This is a tea with a long history and superior quality. So, what kind of tea is Mengding Ganlu? What are its unique features and attractions? We will discuss these from three main aspects. Exploring the Origin Mengding Ganlu is produced in Mingshan District, Ya'an City, Sichuan Province, where the mountains are green, the waters clear, and the climate suitable, providing ideal conditions for tea growth. The origin of Mengding Ganlu is even hailed as the "birthplace of world tea culture," a place rich in historical and cultural heritage. Taste Appreciation The leaves of Mengding Ganlu are bright green, with a rich aroma and a clear, bright infusion color. Its taste is fresh and sweet, with a full-bodied flavor and astringency. Tasting Mengding Ganlu, one can almost feel the tea aroma spreading in the mouth, lifting the spirits. Historical and Cultural Value Mengding Ganlu has always been one of the famous teas, with a long history. According to historical records, Mengding Ganlu originated during the Western Han Dynasty, with a history spanning over two thousand years. It is a traditional Chinese famous tea and…