Tea Knowledge

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…

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…

Black tea is the second largest category of teas in China and the most widely sold type of tea worldwide. The origin of black tea can be traced back to China, where it was first produced over 400 years ago during the Ming Dynasty by tea farmers in Wuyi Mountain, Fujian Province, as Zheng Shan Xiao Zhong. In terms of processing techniques, due to differences in rolling methods and fresh leaf varieties, black tea can be classified into: Gongfu Black Tea, Xiao Zhong Black Tea, and Broken Black Tea. Xiao Zhong Black Tea is the oldest type of black tea, originally produced in Wuyi Mountain, and is also the progenitor of other black teas; Gongfu Black Tea comes in many varieties, produced in different regions, such as Qimen Gongfu Black Tea mainly produced in Qimen County, Anhui Province, and Dian Hong Gongfu from Yunnan Province; Broken Black Tea is produced across a wide range of areas and is primarily for export. Although there are different classifications of black tea, the basic process generally includes "withering, rolling, fermentation, and drying." As a fully fermented tea, the core and soul of black tea is its "fermentation," which is a critical step in…

Pu'er tea is divided into raw and ripe varieties. Since they share the same characteristics, tea enthusiasts often compare them: which is better, raw or ripe? From a tasting perspective, raw Pu'er tea offers a richer and more layered flavor profile, with a lasting aftertaste that leaves a pleasant fragrance on the lips, leaving many enthusiasts craving more. In contrast, ripe Pu'er tea has a smoother and warmer taste, which can seem somewhat monotonous. Should One Always Try to Choose Raw Pu'er Tea? Firstly, traditional Pu'er tea has existed for thousands of years, and historically, there was only raw tea; there was no such thing as ripe tea. If you want to learn about the history of ripe tea, feel free to do your own research—it's not a pretty story. Secondly, the pile fermentation process used in making ripe tea requires strict hygiene conditions that many smaller factories simply cannot meet. Thirdly, all consumables have an expiration date, and the shelf life of raw tea far exceeds that of ripe tea. Fourthly, I have visited and inspected many Pu'er tea factories and tasted numerous raw and ripe teas, so I have made comparisons. I'm not saying that all ripe teas…

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…

Generally, fresh green tea refers to the green tea produced in the current year (which can age and become old if not properly stored); old green tea refers to the green tea produced in the previous year. The quality differences in green tea are quite significant, and identification can be based on the appearance of the dry leaves, the brewed tea, and the infused leaves. Fresh green tea has a bright, lustrous green color and a rich, fragrant aroma; the brewed tea is jade green with a clear fragrance, orchid aroma, or roasted chestnut scent, the taste is sweet and refreshing, and the infused leaves are bright and vivid green. Old green tea has a dull, yellowish color with no luster, a low aroma or a stale smell; the brewed tea is dark yellow in color, the taste lacks freshness, and the infused leaves are yellowish and lack brightness. How to Identify Year-Old Green Tea? Visually, old tea will appear yellow or brown due to prolonged storage or improper preservation, which causes the loss of chlorophyll from the new leaves. The surface gloss of the leaves diminishes, and the vitality decreases. Such old tea can be recognized at a glance,…

According to the GB/T30375-2013 Tea Storage standard, the storage temperature for Dahongpao (Oolong tea) should not exceed 25°C. The environment should be well-ventilated, dry, clean, cool, and shielded from light. Therefore, Dahongpao is best stored at room temperature to ensure its flavor and aroma remain stable. The fridge has a complex environment with high humidity, so it's not necessary to store Dahongpao in the fridge. How Should Dahongpao Be Stored? Dahongpao tea easily absorbs odors and is also susceptible to moisture, high temperatures, and sunlight. After roasting, Dahongpao tea leaves are quite dry; they can crumble under gentle finger pressure, which is the ideal moisture content for long-term storage. The most ideal temperature for storage is around 0-10 degrees Celsius. At an ambient temperature of about 15 degrees Celsius, the shelf life should not exceed four months. At temperatures above 25 degrees Celsius, the shelf life should not exceed two months, or else the tea will exhibit noticeable changes in color and taste. Direct exposure to light accelerates oxidation, so the tea should not be stored in transparent glass containers or exposed to direct sunlight. Dahongpao should not be stored for more than one year under normal temperature conditions. For…

Speaking of Wuyi rock tea, it is likely that no one is unfamiliar with it. And when it comes to the prized teas among Wuyi rock teas, Dahongpao rightfully earns its title as the "King of Teas." However, how did this humble tea gain such a prominent status? What legendary story lies behind the name "Dahongpao"? Unveiling the Legends Behind the Name Dahongpao There are several versions of the origin of the name Dahongpao circulating in folk tales, with the two most widely known being: Legend One: The Scholar’s Gratitude It is said that during the Xuande period of the Ming Dynasty, a scholar named Ding Xian passed by Mount Wuyi and fell ill on the roadside. Fortunately, he was rescued by the abbot of the Tianxin Yongyou Chan Temple who brewed him tea from Dahongpao leaves, which miraculously cured his illness. Later, Ding Xian became the top scholar (zhuangyuan), and remembering the kindness that saved his life, he returned to Mount Wuyi to thank the abbot. To show his respect for the Dahongpao tea, he draped the red robe he wore during his imperial examination over the tea tree. From then on, the tree was called "Dahongpao." Legend Two:…

Pu'er tea has a long history in Chinese culture, being a type of tea that stands the test of time or gains value with age. People believe in its excellence because it is considered "the most natural and ecological healthy drink of contemporary times," as well as "an antique tea that can be consumed."A typical cake of tea weighs 357 grams, so why are there cakes priced at over ten thousand that still find buyers! At this price, it's quite expensive. Many people ask, what justifies such high prices for Pu'er tea? When choosing Pu'er tea, should one opt for the right tea or the expensive one? Two common mistakes made by beginners when buying tea Mistake 1: Buying only the expensive, not the suitable The first extreme when buying tea is to purchase based solely on a high price, regardless of personal taste preferences. Buying Pu'er tea with the mindset of choosing only the expensive without considering your own palate is not ideal. While a 9.9 yuan per kilogram Laobanzhang is certainly fake, even teas bought at a high price may have a production cost of just dozens of yuan. Therefore, when purchasing and consuming tea, there's no need…

Puer tea is a post-fermented tea, which leads to its characteristic of becoming more fragrant over time. This means that the longer Puer tea is stored, the richer its aroma and the better its quality. But is this always true? Among teas, Puer stands out as unique because it improves with age. Unlike most other teas, the longer Puer is stored, the better it becomes due to fermentation. This process generates many beneficial compounds for human health, making aged Puer desirable. The distinctive quality and aged fragrance of Puer are formed through post-fermentation during storage. Over time, the main chemical components of raw Puer—such as polyphenols, amino acids, and sugars—undergo changes that idealize the tea’s color and aroma. However, improper storage or indefinite aging without scientific consideration can degrade its quality. Conditions for Aged Puer Tea to Improve Over Time 1: Basic Conditions The saying that Puer tea improves with age is indeed accurate, but only if certain basic conditions are met. Poor-quality Puer or improperly stored Puer will not achieve the desired effect of improving over time. 2: Storage Duration The duration of storage does not necessarily correlate with the quality of Puer tea. There is an optimal period…

Pu'er tea can be stored for a long time in a suitable environment, without a definitive expiration date; it can be kept for decades or even centuries. If the storage environment is damp and sealed, the tea leaves may mold and rot. Therefore, when storing Pu'er tea, choose a well-ventilated and dry environment, which will facilitate better aging of the Pu'er tea. How long is the shelf life of Pu'er tea? Pu'er tea does not have an expiration date and can be stored for extended periods. During storage, avoid high temperatures and odors, and prevent direct sunlight. Ensure that the storage environment is temperate, humid, oxygenated, and free from odors. Only by scientifically storing the tea can you ensure its quality improves over time. In a suitable environment, Pu'er tea can be stored for a long time without an expiration date. However, if improperly stored, it can spoil and become undrinkable. Under proper storage conditions, Pu'er tea has the characteristic of improving with age. Secondly, to scientifically store Pu'er tea, avoid high temperatures and odors, as well as direct sunlight. Tea is sensitive to light and odors, and direct sunlight can produce a sun-dried flavor. It should not be placed…

Good ripened Pu'er tea has a brownish-red color, resembling the hue of pig liver, with stout and tightly bound leaves. Its aroma is subtly reminiscent of osmanthus, rose, camphor, jujube, and is accompanied by a unique aged fragrance. People favor ripened Pu'er for its rich yet mellow taste and affordable price. Ripened Pu'er is also well-liked for its ability to cut through grease and help balance the digestive system. Identification by Appearance Four aspects: do not focus on age, look at the tea leaves, observe the liquor color, and inspect the infused leaves. Taste Identification Four aspects: pure aroma, clear liquor, liquor texture, thickness and smoothness of the liquor. Identification by Appearance Do not focus on age: The quality of ripened Pu'er mainly depends on the raw materials and the wet-piling fermentation technique. Good raw materials, when properly fermented, can be consumed after half a year to eliminate the new leaf flavor from fermentation. Look at the tea leaves: Are the leaves distinct and lustrous? Is the cake a chestnut red color? Good ripened Pu'er has distinct and lustrous leaves, indicating cleanliness during pressing. This also reveals the quality of the raw materials used. If the cake appears dull and…

To achieve the status of being more fragrant, valuable, and desirable with age, Pu'er tea must meet three criteria: good raw materials, good processing techniques, and proper storage conditions. Generally, the optimal period for ripe Pu'er is around 10 years, while that for raw Pu'er is around 20 years. However, it's important to remember that tea is meant to be consumed, not just stored. The Foundation for Pu'er Tea Increasing in Value with Age Not all Pu'er tea improves with age to become "more fragrant and valuable." In addition to the quality of the raw materials and the processing methods used, the storage environment during aging significantly impacts its overall transformation. If the raw materials are of poor quality or if improper processing leads to premature consumption of the internal substances, such Pu'er tea does not possess the potential for beneficial aging. Similarly, inadequate storage can ruin the tea. Pu'er tea that has aged without an improvement in quality, or even becomes less enjoyable than fresh tea, cannot be expected to increase in value. What Kind of Pu'er Tea Is Worth Storing 1. Brand. There are many old teas circulating in the market today, but almost all mainstream, well-known, and…

During holidays, many tea enthusiasts receive a considerable amount of tea. However, it's often the case that you can't finish drinking all the tea right away, which brings up the question of how to store it properly. The gift box packaging that usually comes with tea isn't ideal for long-term storage. Therefore, after bringing the tea home, it needs to be repackaged and stored correctly. Typically, we might consider putting opened packages in the refrigerator, but this is problematic since other foods are also stored there, which can lead to the tea absorbing unwanted odors. Opening and closing the refrigerator can also cause the tea to become damp. Without a dedicated refrigerator for tea, it may actually spoil more easily. For daily household storage of small quantities of tea, you can try this method: Wrap the tea in kraft paper or another thick type of paper. The moisture content of the tea should be low, such that when you crush the leaves between your fingers, they turn into powder. Place the wrapped tea around the sides of a high-quality ceramic jar and put a packet of block-shaped lime in the center, adjusting its size based on the amount of tea.…

Many tea enthusiasts, especially those who are new to Pu'er tea, can easily end up paying a high price for low-quality Pu'er. Today, for the benefit of those unsure about how to select Pu'er tea, we have compiled three pieces of advice that we hope will help you purchase better Pu'er tea. One: Selecting Loose Pu'er TeaMainly look at four factors: appearance, color, integrity, and purity. In terms of appearance: good loose tea has a brownish-red color, with plump and tightly bound buds. The grading of Pu'er loose tea is based on tenderness, with higher tenderness indicating a higher grade. Tenderness can be measured by three points: first, more bud tips and visible down indicate higher tenderness; second, tightly bound and dense leaves indicate higher tenderness; third, smooth and lustrous colors indicate good tenderness, while dry and dull colors indicate poor tenderness. Two: Selecting Pu'er Compressed TeaThe shape should be uniform and well-proportioned; the surface evenly distributed, with neat edges, no layers peeling off or surfaces flaking; thickness consistent, neither too tight nor too loose; mold patterns clear, leaves neatly bound and compressed. Raw tea has an appearance with visible white down, dark green and glossy. For aged tea, normal…

 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 primarily tasted for its flavor, which should be sweet, smooth, substantial, and have a mature fragrance. Sweetness refers to the obvious aftertaste that should be present upon sipping; smoothness means the tea broth should be soft and smooth with a pure taste and not overly stimulating; substantiality means the tea broth should be thick and not watery, with a rich flavor in the mouth. The mature fragrance is a unique aroma of Pu'er tea, revealing its profound historical character, highlighting its return to simplicity and natural authenticity, and its fruity aroma exhibits a characteristic of sincerity and warmth, offering an irresistible allure. How to Determine the Quality of Aged Pu'er Tea 1. Scent the Tea Aged Pu'er tea, after long-term maturation, develops a natural mature fragrance, or even aromas reminiscent of old wood or ginseng, without any impurities. The older and better the Pu'er tea, the fewer odd or foreign odors it will have. 2. Examine the Dry Leaves Good aged Pu'er tea has leaves that are a lustrous brown-red color, uniformly so. When gently pinched between the fingers, they feel slightly puffed due to oxidation and fermentation. Early teas were often hand-picked, with less rolling during…

Tea ware is often referred to as the father of tea, for it carries the essence of a cup of tea. The word "China" itself also means porcelain, and the West came to know China through its porcelain. Early pottery, bronze wares, later porcelains, and teaware made from materials like purple clay and glass were all adapted to the social productivity levels and brewing methods of their times. The complete set of gold and silver tea ware unearthed from the Famen Temple’s underground palace from the Tang Dynasty is breathtaking (multiple types of tea ware can also be seen in the painting “Night Banquet in the Tang Palace”). During Emperor Huizong's reign, tea competitions included the use of tea ware as an essential element, and Jian bowls, necessary for the tea-whisking method, became popular. Three of the Jian bowls (also known as Tenmoku bowls) that were brought to Japan are now considered national treasures there. The five famous kilns that produced tea ware are also world-renowned. The evolution of tea ware is a vast topic, but at its core, it cannot be separated from three words: "ceramics, technology, culture." Today, we will explore the evolution of tea ware from two…

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…

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…

There are many types of green tea, with West Lake Longjing being the most well-known. Types of green tea include: Biluochun, West Lake Longjing, Meitan Green Bud, Xinyang Maojian, Liuan Melon Seed, Dafolongjing, Huangshan Maofeng, Anji White Tea, Lushan Cloud Mist, Taiping Houkui, Rizhao Green Tea, Duyun Maojian, Mount Meng Shihua, Enshi Yulu, Zuyeqing, Hanzhong Immortal Tip, Wuyuan Green Tea, Emei Tea Sprout, Guzhang Maojian, Jintan Quetshe, Yandang Maofeng, Wuniuzao, Laozhu Dafang, and more. What are the different types of green tea? 1. Stir-fried green tea: Due to the mechanical or manual force applied during the drying process, the finished tea takes various shapes such as long, round, flat, needle-like, and spiral, thus it can be further divided into long stir-fried, round stir-fried, and flat stir-fried teas. After refinement, long stir-fried green tea is called eyebrow tea, with varieties like Zhenmei, Gongxi, Yutcha, Needle Eyebrow, Xiamei, each having distinct quality characteristics. 2. Zhenmei (Eyebrow Tea): The leaves are finely twisted and straight, resembling the delicate eyebrows of a maiden, with a lustrous green color, high and fresh aroma, strong and refreshing taste, and a slightly yellow-green soup and leaf base that are bright. 3. Gongxi (Imperial Eyebrow): This is the…

Locust flower tea, with its unique aroma and health benefits, is much loved by tea enthusiasts. This article will detail the preparation method of locust flower tea, from traditional handcrafting to modern mechanized production, guiding you through the charm of this traditional beverage. The History and Culture of Locust Flower Tea Locust flower tea has a long history in China, dating back to the Tang Dynasty. Locust flowers are not only beautiful ornamental plants, but their blossoms also have medicinal properties, including heat-clearing and detoxifying effects as well as cooling and blood-stanching benefits. In ancient times, locust flower tea was often consumed as a refreshing summer drink. Over time, the preparation techniques for locust flower tea have evolved, gradually forming a complete process. Selection of Raw Materials for Locust Flower Tea To make locust flower tea, one must first choose high-quality locust flowers. Generally, the best time to pick locust flowers is between May and June when the buds are about to bloom and the aroma is most intense. When selecting, choose bright-colored flowers free from disease, pests, and impurities. Traditional Handcrafted Preparation Process of Locust Flower Tea The traditional preparation process of locust flower tea includes the following steps:…

When did the variety of Wuyi Rock Tea originate? According to "The New Gazetteer of Tong'an County," "Wuyi tea was originally wild, not planted by human hands. It is said that it was first discovered by an old man... The old man first offered the tea and after his death, he was revered as a mountain deity and enjoyed temple sacrifices." In Fan Zhongyan's "Song of Tea Competition with Zhang Min," it states: "The miraculous tea by the stream surpasses all in the world, cultivated since ancient times by the immortals of Wuyi." The "immortals of Wuyi" likely refer to the distant ancestors of the Wuyi tea region, traditionally believed to be Wuyi Jun or Pengzu. According to Hu Haochuan's research, Wuyi Caicha evolved from a wild species. Professor Zhuang Wanfang believes that Wuyi tea was cultivated by ancients or possibly introduced from Wulong Ridge in Zhejiang Province. Caicha is the mother of Wuyi teas and is the collective term for the sexually propagated group of tea trees in Wuyi. This means these teas are as common as the vegetables grown around the house, only for everyday drinking. In the natural environment of Wuyi Mountain, due to the cross-pollination of…