Tea Knowledge

In the vast ocean of Chinese tea culture, Pu'er tea shines like a brilliant pearl, radiating with its millennia of brilliance. Today, we will embark on this journey of discovery together, delving deeply into the two treasures of Pu'er tea—Sheng Pu'er and Shou Pu'er—and savoring their unique charm and elegance. I. Sheng Pu'er: Encountering Fresh and Pristine Beauty When we talk about Sheng Pu'er tea, it's as if we can smell the fresh scent from the tea mountains. Sheng Pu'er, with its original and natural flavor, has become a favorite among tea enthusiasts. It originates from the vast tea mountains of Yunnan, using the precious raw material of sun-dried large-leaf tea from the region, each leaf containing the essence of nature. When brewing Sheng Pu'er, the rising aroma is like a gentle morning breeze in the mountains, carrying a hint of coolness that softly brushes against your cheeks. At first taste, the bitterness might make you slightly frown, but upon closer appreciation, you'll discover a sweetness and aftertaste that is hard to describe. This unique mouthfeel comes from the tannins and caffeine in the tea, as if telling you that while life may be bitter at times, it also contains…

After the start of the dog days, most regions in our country officially enter "grill mode." The dog days fall between Minor Heat and Start of Autumn, marking the hottest, most humid, and sultry period of the year. As the saying goes: "It's hot during the dog days." This can be interpreted as: "During the heat, it's better to stay still than to move around." So, how should one maintain health during this season? First Challenge: Nourishing the Heart As temperatures gradually rise, the body's consumption also increases. Once summer arrives, many people feel unwell and lethargic. According to traditional Chinese medicine (TCM), "the summer qi is connected to the heart qi." During this time, nourishing the heart involves two aspects: caring for the blood vessels and adjusting sleep patterns. Caring for Blood Vessels: To care for your blood vessels, it is recommended to maintain a light diet. Eat more foods like onions, mushrooms, black fungus, milk, lotus seeds, and bean products. Try to maintain a calm state of mind and eat plenty of vegetables, fruits, and whole grains to increase fiber intake, vitamin B, and vitamin C, which helps prevent arteriosclerosis. Adjusting Sleep Patterns: Sleep nourishes essence and qi,…

Spring is the time when spring tea and tea lovers come together. By April, new batches of Longjing tea will be released. Longjing tea is renowned worldwide for its tender green color, fragrant aroma, sweet taste, and elegant appearance. So how do we choose good quality Longjing tea? Look at the Production Area Firstly, you can select Longjing tea based on its origin. There are three main production areas for Longjing tea: the West Lake area, which includes the current administrative region of West Lake District (West Lake Scenic Area) in Hangzhou City; the Qiantang area, including the current administrative regions of Xiaoshan, Binjiang, Yuhang, Fuyang, Lin'an, Tonglu, Jiande, and Chun'an counties (cities, districts); and the Yuezhou area, including the current administrative regions of Shaoxing, Yuecheng, Xinchang, Shengzhou, Zhuji counties (cities, districts) in Shaoxing City, as well as some towns in Shangyu, Pan'an, Dongyang, and Tiantai counties (cities). The quality of tea from different production areas varies, and there can be significant differences in price. Map of the Geographical Indication Product Protection Scope for Longjing Tea Additionally, you can check if the product packaging of Longjing tea has a Chinese geographical indication label, which is a more direct method. Assess…

Summer tea preservation can be divided into two types: one includes green tea, yellow tea, and lightly fragrant oolong tea, which should be sealed in aluminum foil bags, placed in a tin can, and stored in the refrigerator. The second type, including white tea, Pu'er tea, dark tea, and oolong tea with a high charcoal roast level, is suitable for storage at room temperature. When storing these teas, avoid direct sunlight, dampness, and strong odors; they can be kept in cool places such as bookshelves or tea rooms. How to Best Preserve Tea in Summer 1. Room Temperature Storage During the hot summer months, white tea, black tea, Pu'er tea, and oolong tea with high roasting temperatures can be directly stored at room temperature, such as on indoor bookshelves or in cabinets. When storing tea, avoid direct sunlight, dampness, and strong odors to prevent spoilage. 2. Tin Can Storage Prepare a tin can with a double-layered lid and place dried tea leaves inside, pressing them down as you fill it. Try to fill the can as much as possible to minimize air inside. After filling the can, seal the lids and use tape to secure any gaps. Finally, place the…

How long can Xiaoyinggan be stored? How should it be stored? Xiaoyinggan does have an expiration date, which is generally three years. However, if stored correctly, Xiaoyinggan can be kept for a long time. This is because the Xiaoyinggan undergoes a drying process to facilitate long-term storage. There are two methods of drying: natural sun-drying and direct heating. Sun-dried fruits have a richer aroma and better taste, but due to the rainy season in Xinhui from July to September, full natural sun-drying cannot meet the requirements of large-scale production and is difficult to manage due to unpredictable weather. Most producers adopt a semi-natural sun-drying technique. Taking Shitianyi Guozhenxiang Xinhui Xiaoyinggan as an example, they pick Xinhui Tianma oranges, fill them with Yunnan Imperial Pu'er tea after screening and cleaning, and then moderately supplement natural sunlight drying for more than five days. This method preserves the original flavor and nutritional components of the orange peel to the greatest extent. Under such conditions, the Xiaoyinggan we see on the market can indeed be stored for a long time. Moreover, the semi-sun-dried Xiaoyinggan becomes even more flavorful and fragrant over time. In terms of Xiaoyinggan, because it carries the common advantages of aged…

Ruyao, the top of the Five Great Kilns of the Song Dynasty, is renowned worldwide for its unique sky-blue glaze and “ Cicada Wing ” crackle. Ruyao tea ware is not only a vessel for tea but also a precious work of art. However, maintaining Ruyao tea ware is a delicate art that requires careful attention to keep it fresh over time and reveal its unique charm. The crackle is the most distinctive feature of Ruyao tea ware and one of its most aesthetically pleasing elements. The crackle refers to the naturally occurring fine cracks on the surface of the glaze, light and lively like a cicada's wing. The formation of Ruyao crackle primarily depends on the difference in expansion coefficients between the body and glaze. During high-temperature firing, the glaze contracts faster than the body, forming a dense network of cracks. Maintaining the crackle of Ruyao tea ware is essentially a subtle interaction process between the tea infusion and the glaze surface. The minerals and pigments in the tea gradually seep into the cracks, gradually changing their color and texture, making them richer and deeper. Therefore, the key to maintaining Ruyao tea ware lies in regular use and care…

When it comes to Ku Ding tea, most people are familiar with it. When suffering from heatiness, a dry mouth, or a sore throat, many will brew a cup of Ku Ding tea to alleviate their discomfort. However, while Ku Ding tea is called tea, it is not made from traditional tea leaves. The large-leaf Ku Ding, found in southern China, belongs to the Aquifoliaceae family. The raw material for Ku Ding tea is the leaves of Ilex latifolia, which were first processed during the Eastern Han Dynasty. It is mainly produced in Fujian, Guangdong, Guangxi, and Hainan provinces, and has a bitter taste. The small-leaf Ku Ding, grown in central and western China, belongs to the Oleaceae family (Ligustrum). It is primarily cultivated in Yunnan, Guizhou, and Sichuan provinces. The tea made from its leaves has the fresh sweetness of green tea and is less bitter than the large-leaf variety. The Eastern Han text "Tong Jun Record" describes: “In the south, there is a plant called Gualu, similar to tea, but very bitter. When ground into powder and drunk as tea, it keeps one awake all night.” This Gualu refers to what we now know as Ku Ding (the…

Huzhuliangzi Tea Mountain is located in Mengsong Township, Menghai County, Xishuangbanna Prefecture. It is the highest peak within Xishuangbanna, with an altitude of 2,429 meters, and is known as the "Roof of Xishuangbanna" and the "Peak of Xishuangbanna." The name "Huzhuliangzi" has its origins. There is a vast bamboo forest on the mountain, where the wild bamboo is as thick as a wine cup, with long joints that are smooth and devoid of thorns. This wild bamboo is referred to as "slippery bamboo." Locals refer to the highest mountains as "liangzi," hence the name "Huzhuliangzi." While it is named after bamboo, it is famous for its tea. The 2024 Pu'er spring tea harvest season has begun. The price of spring tea depends on many factors, such as origin, tea tree variety, picking season, and processing methods. The following reference prices for raw materials of Mengsong Huzhuliangzi 2024 spring tea provided here are for informational purposes only, and actual transaction prices may fluctuate. Reference Prices for Raw Materials of 2024 Mengsong Huzhuliangzi Spring Tea: Ancient Tree Spring Tea: 1,600-2,800 yuan/kg Middle-Aged Tree Spring Tea: 1,100-1,500 yuan/kg Young Tree Spring Tea: 600-900 yuan/kg Pure First Flush Pre-Sales of 2024 Huzhuliangzi Spring Tea…

Gafengzhai is truly a mysterious and unique place! It is located in the Mahei Village Committee, Yiwu Township, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, and is a Yao ethnic village. The altitude here is high, the climate is suitable, and the annual precipitation is abundant, providing an ideal environment for the growth of tea trees. The ancient tea trees in Gafengzhai are distributed in the primeval forest, far from human settlements, with excellent ecological conditions and little human interference. The tea trees grow slowly here and have a strong wild character, with low bitterness and astringency and a quick return to sweetness. Its tea leaves combine strength and softness, possessing a unique mountain charm. They are a superior quality that is gentle yet powerful, embodying aroma, taste, charm, and qi, representing the highest standard of good Pu'er tea. Tasting Gafengzhai, one can experience its sweet and mellow flavor, honey fragrance, smooth texture, and the restrained yet potent tea qi. The beauty of its transformation over time is amazing; new teas start with sweetness, while aged aromas emerge gradually, captivating those who savor it. The charm, high aroma, and returning sweetness of Gafengzhai make it a typical representative of…

For many, perhaps the term "yellow leaf" may be unfamiliar. Among numerous Pu'er tea enthusiasts and even aficionados, there are not many who truly understand what "yellow leaf" means. The so-called "yellow leaf," put simply, refers to old leaves from old tea trees. As most of these old leaves turn yellow over time, they are named "yellow leaves." In fact, it refers to the part of the raw material screening and sorting process where the leaves are loose and large, and do not form into strips during rolling. According to production standards, this part of the tea leaves that are picked out is commonly referred to as "yellow leaf." Most people who do not understand the situation say that yellow leaves are "diseased, withered, or old leaves," which is incorrect. Moreover, withered, old leaves and diseased leaves cannot be rolled and cannot be processed into finished products at all. Typically, before tea farmers sell their raw tea, they must manually pick out the yellow leaves from the pile of raw tea, which is a significant amount of work. The formation of yellow leaves occurs in two ways: first, the third leaf when picking one bud with one leaf or one…

Pu'er tea stands out among teas, as its flavor improves with age. However, not all teas become more fragrant over time; this is only true when the quality of the tea and storage conditions are appropriate. Pu'er ripe tea is suitable for long-term storage, but this does not mean it can be stored indefinitely. Ultimately, the tea must return to its primary purpose: consumption. How Long Should Pu'er Ripe Tea Be Stored? Many people ask questions on this topic, which covers a broad range and cannot be explained in great detail due to the extensive knowledge involved. Generally speaking, ripe Pu'er can be consumed immediately after production, but it tastes better after three to five years. This improvement is mainly due to the process of wet-piling. Wet-piling involves moistening and heating the tea leaves to make them somewhat cooked. After being heated, the tea continues to develop when exposed to air. Unlike raw Pu'er, this development in ripe Pu'er is less noticeable, with an increase in smoothness and little change in aroma, as it has already been mostly defined by the wet-piling process. The duration of wet-piling is a critical step in producing ripe Pu'er. High-quality teas should not be…

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…

 "All medicines are for specific ailments, tea is the remedy for myriad diseases." For a long time, tea has had medicinal and health-preserving properties. Nowadays, the health benefits of tea have gained increased attention, with more and more research being conducted on its therapeutic and health-preserving effects. What exactly can tea prevent or combat? Cancer Prevention More than four thousand authoritative papers on the topic of "tea and cancer" demonstrate that the main component of tea polyphenols, EGCG, is virtually the nemesis of all cancers, particularly effective against uterine, skin, lung, colon, prostate, liver, kidney, and breast cancers. The scientific researchers at the Chinese Center for Disease Control and Prevention found that various types of tea inhibit the synthesis of cancer cells by an average rate of 65%, indicating their anti-cancer properties. Regular consumption of green tea reduces the risk of cancer by over 60% Data from studies conducted by institutions such as Japan's National Cancer Center, Case Western Reserve University in the United States, and Curtin University in Australia indicate that men who regularly drink green tea have a 60% lower incidence of prostate cancer compared to those who do not drink it regularly. Drinking two cups of tea…

This issue offers advice to new or recently initiated Pu'er tea enthusiasts on how to select and purchase Pu'er teas for daily consumption. The aim is to help these enthusiasts avoid unnecessary pitfalls while gradually improving their understanding of Pu'er tea. First, try to avoid famous mountain and village teas, especially ancient tree teas. Typically, such teas are not cheap. Of course, there are some very low-priced options in the market, such as Laobanzhang for 88 yuan per cake; you can ignore these, as they are almost certainly fake. Does a high price guarantee authenticity? Not necessarily. If you don't understand the characteristics of these teas and your tasting skills aren't yet capable of distinguishing them, falling into a trap is highly likely. Truly reliable teas are rare. Even if you lower your standards and avoid well-known village ancient tree teas, small or medium-sized tree teas from famous mountains and villages, you should still be familiar with their characteristics before making a move. Otherwise, the likelihood of paying for a lesson is very high. Second, at the beginning, consider purchasing smaller quantities of moderately priced teas, such as those costing 100 to 200 yuan per cake (357g). These teas are…

I often teach my friends: if you want to taste the tea, you need to savor it. The word “taste” has three mouths in its character, and “flavor” has one mouth, adding up to four mouths. So when you taste a mouthful of tea, you should sip it in four parts, and thus you will have taste. When you lift the cup of tea to drink, do not down it all at once; drink slowly, telling yourself to enjoy this cup of tea. Because you will never again taste another cup of tea exactly like this one. Once you think about it, you will sip the tea very slowly. Then you will find the tea particularly delicious, because your whole being is immersed in the tea. Being very focused, calm, tranquil, and simple, you can savor the tea. There is a saying in tea ceremony: "A lifetime encounter, a parting at the door." You may only meet once in a lifetime with someone over tea. So every cup of tea is a once-in-a-thousand-years opportunity, having been brought together through a long span of time and space. After drinking the tea, when you see off your friend or are seen off…

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…

The retrograde sweetness and direct sweetness of Puer tea are unique quality characteristics. Retrograde sweetness refers to a sweet sensation that gradually arises in the mouth after drinking the tea; this sweetness does not come directly from sugars but is instead the result of complex chemical reactions involving various substances in the tea leaves within the mouth. It is typically long-lasting and subtle. Direct sweetness, on the other hand, is a sweet taste that can be felt directly during the consumption of the tea and is more apparent and immediate than retrograde sweetness. The retrograde and direct sweetness of Puer tea are often closely related to factors such as the raw materials of the tea leaves, production techniques, and storage time. High-quality aged Puer teas have a richer and longer-lasting retrograde and direct sweetness, leaving a lingering aftertaste. The Retrograde and Direct Sweetness of Puer Tea The term "sweetness" generally approaches the meaning of "deliciousness!" This deliciousness refers to the sensation produced by food stimulating the taste buds. Therefore, besides sweetness, "sweetness" also means "deliciousness" in classical Chinese literature! The retrograde sweetness of Puer tea occurs when the astringency and stimulation of the tea soup gradually disappear as it passes…

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…

Green tea is one of the most common types of tea on the market, and there are many varieties. The price of different types and qualities of green tea varies slightly. Cheaper green teas can be bought for several dozen yuan per pound, while more expensive ones can reach several thousand yuan per pound. In addition, the price of green tea can also vary slightly depending on location and season. Actual prices should be based on local market conditions. Different Market Prices of Green Teas 1. Longjing Tea: 800 to 8,000 yuan Longjing tea has a prominent reputation among green teas. When the first batches of West Lake Longjing hit the market, they can sell for around 3,000 to 5,000 yuan per pound. This price maintains for about four or five days before gradually decreasing. By the time of Qingming (Tomb Sweeping Day), the price may fall to as low as 800 yuan per pound. Some extremely high-quality West Lake Longjing can sell for 5,000 to 8,000 yuan per pound. If there is any speculation, the price might even reach 10,000 yuan per pound. 2. Biluochun: 400 to 5,000 yuan The price of authentic Biluochun generally ranges from 400 yuan…

Tea, a treasure of Chinese culture, has captivated countless people with its unique charm since ancient times. Among them, floral teas and reprocessed teas stand out for their distinctive flavors and production processes, becoming shining gems in tea culture. Today, let's embark on a journey into the world of floral and reprocessed teas to experience their allure and essence.Floral tea is a specialty beverage made by blending tea leaves with aromatic flowers. Among various floral teas, jasmine tea is particularly beloved for its fresh and elegant fragrance. The production process of jasmine tea is meticulous and labor-intensive, with each step embodying the wisdom and dedication of skilled artisans. Firstly, high-quality green tea is selected as the base and undergoes precise processing to retain its original freshness and flavor. Fresh jasmine flowers are then picked and layered with the tea leaves, allowing the tea to absorb the aroma of the jasmine fully. This scenting process requires multiple repetitions, with strict control over time and temperature to ensure perfect fusion between the tea and the flower’s fragrance. Finally, after careful scenting and roasting, jasmine tea is born. The flavor of jasmine tea is unique, combining the freshness of green tea with the…

Cinnamon tea, a name that piques curiosity right from the start. Today, let's delve into the world of cinnamon tea and explore its unique aroma and exceptional taste. One: Tracing the Origins of Cinnamon Tea Cinnamon tea has a long and storied history. As one of China’s traditional famous teas, it holds a significant place in tea culture. From ancient times to the present, cinnamon tea has captivated tea lovers with its distinctive fragrance and flavor. Two: Exploring the Characteristics and Charm of Cinnamon Tea Cinnamon tea is renowned for its pronounced cinnamon aroma, which is rich and lasting, as if immersing one in a grove of cinnamon trees. Its color is bright red, and its taste is full-bodied with a sweet aftertaste, making it unforgettable. There are different classifications such as genuine rock cinnamon and semi-rock cinnamon, each with its own unique flavor. Three: Visiting the Origin and Craftsmanship of Cinnamon Tea Wuyi Mountain, as the primary origin of cinnamon tea, produces high-quality tea leaves thanks to its unique geographical environment. The production process of cinnamon tea is meticulous, from picking to roasting, with every step carefully executed to preserve the original flavor of the tea leaves. Four: Revealing…

 "Nothing is better for brewing than purple clay, and among these, the most exquisite teapots come from Yangxin (Yixing)." As the ideal utensil for brewing tea, a purple clay teapot needs the company of tea to reveal its gentle elegance. We know that tea brewed in a purple clay pot has a wonderful aroma, and the longer it is used, the more fragrant it becomes. This is because the purple clay has good breathability, preventing the tea water from spoiling. Some people like to leave tea in the pot for long periods, which they call nurturing the pot. The tea brewed in such a nurtured pot is even sweeter, due to the accumulation of tea stains on the pot's walls. ▲ Persimmon Pot Before using a newly purchased pot, you can first soak some tea leaves in hot water. Soaking multiple times is even better, then clean both inside and out to thoroughly remove any residual sand particles. (The method mentioned above can help eliminate any odd smells that may be produced). Why should tea stains not be left behind? 1 Some say that the tea stains on a purple clay pot can nurture the pot and do not need…

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…

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…