When drinking tea, we often easily feel the sweet aftertaste, but there's another sensation that is often overlooked – the salivation that accompanies the sweet aftertaste.There's a term used to describe good tea: "salivation upon entry." Another term is "sweet and saliva-inducing." In short, good tea is surely saliva-inducing. But how does one determine if a tea induces salivation upon entry? " This sensation of salivation refers to the spontaneous secretion of saliva under the tongue when tea is tasted in the mouth, creating a slightly sour yet sweet sensation. This then spreads to the cheeks and the surface of the tongue. Why is this so? This is because the tea polyphenols, sugars, amino acids, pectin, vitamins, and other substances in tea all have the effect of stimulating saliva production in the mouth. Moreover, the higher the content of these substances in a tea, generally the stronger and longer-lasting the salivation-inducing effect. This is why it's said that the better the tea, the more it induces salivation. There are several types of salivation. 01Salivation at the Cheeks When the inner lining of the mouth tastes the tea, the stimulation from the tea polyphenols causes the inner walls on both sides…

Some tea enthusiasts, when buying a teapot, notice flaws on its surface and conclude that the pot is not made of purple clay. If you share this view, then you are greatly mistaken! Let me tell you that if your teapot has some minor flaws, it does not mean the clay is of poor quality; instead, it confirms that your purple clay teapot is made of genuine material. The saying goes, “There is no such thing as pure gold or perfect man,” so how can there be so many flawless items? Some enthusiasts believe that for the high price they paid for their purple clay teapot, it should not have any flaws. Why are the purple clay teapots on Taobao perfect and tempting in price with all sorts of discounts, while my teapot is so expensive and still has flaws? This boils down to a lack of understanding of purple clay. Today, let's look at what common flaws typically appear in top-grade unprocessed materials. 01 Bursting Bubbles (Bursting Sand Particles) The appearance of bursting bubbles, bursting sand particles, and bursting mud indicates pure sand particle materials or materials with a very high sand content. During firing in the kiln, the…

In the scorching summer heat, milk tea shops that use various famous Chinese teas to create thirst-quenching drinks can be found on every street corner. The lingering aftertaste of these refreshing beverages is enchanting. When it comes to drinking tea, it's a Chinese invention that has benefited all of humanity. From the tea-chewing practices of ancient Chinese ancestors to the tea porridge of the Shang and Zhou dynasties, from the tea brewing methods of the Tang Dynasty to the tea whisking of the Song Dynasty, and from the infusion practices of the Ming Dynasty that have continued to this day, no other beverage has permeated Chinese history as deeply as tea, which is also widely embraced around the world. The "Elixir" Developed by the Ba-Shu People "Tea is a fine tree of the southern regions." This is the opening sentence of the world's earliest known treatise on tea, The Classic of Tea, written by Lu Yu of the Tang Dynasty. Wild tea trees originated in the southwestern region of Ba-Shu (modern-day Sichuan and Chongqing), with a history dating back over ten thousand years. When the ancestors of the Ba-Shu people wandered through dense primeval forests, they encountered these magical leaves.…

The optimal water temperature for brewing black tea is between 85-95 degrees Celsius. During the brewing process, the water temperature should be adjusted based on factors such as the strength and type of the tea leaves. When brewing, it's important to control the water temperature and we need to master the timing to brew black tea at different concentrations. Of course, you can also adjust the taste by adding sugar or milk according to personal preference. Black Tea Brewing Temperature and Time Fresh cold water should be poured into a kettle and boiled until it reaches 100°C, which is then suitable for brewing. Fresh water that meets drinking standards contains air, which helps fully release the aroma of black tea. Overnight water, water boiled twice, and hot water from a thermos are not suitable for brewing black tea. Professional tea cans will indicate the strength of the tea, and the brewing time can be decided based on this strength, ranging from 2 minutes to 3 and a half minutes for strengths 1 to 4. What is the Ideal Water Temperature for Brewing Black Tea? The water temperature for brewing black tea depends on its quality! The quality of black tea…

On a winter afternoon, sitting around a warm charcoal brazier with a few friends or family, placing some teapots and roasting persimmons, sweet potatoes, mandarins, and more, accompanied by the bubbling sound of boiling tea, sipping tea, eating fruits, and chatting, feeling the passage of time... Recently, as temperatures across the country have gradually dropped, a trend of "tea boiling by brazier" has become increasingly popular on social media platforms. Just like the camping craze in summer, the winter tea-boiling craze has also undergone modernization Let's take a look at this new wave of "New Chinese-style Tea Boiling by Brazier"! In fact, tea boiling by brazier is not a new thing. It began in the Northern and Southern Dynasties and flourished during the Tang and Song Dynasties. Up to the present day, it has always carried the unique tea culture of China. Tea Boiling by Brazier Tang Dynasty Lu Yu "Tea boiling by brazier" was known as a tea banquet in the Tang Dynasty. In his book "The Classic of Tea," Lu Yu summarized detailed steps and ingredients for boiling tea: For fuel: "Use charcoal first, then strong wood"; For water: "Mountain spring water is best, river water is second,…

Tea is winter's soulmate. "Around the hearth it's brewed," for those who love life, it's a wonderful thought. In these four words, there's not only the red clay brazier, charcoal fire, people gathered around, and tea, but also an infinite sense of beauty. To ordinary folks, it's a common affair in everyday life; To literati and refined scholars, it adds elegance, embodying a unique spirit of appreciating things. Tang Dynasty poet Bai Juyi wrote: "Newly brewed wine with green froth, a small red clay brazier. As evening falls and snow seems imminent, could we share a cup?"; he also wrote "bamboo cabinet filled with tea, a red clay stove for cooking." These lines encompass both invitations to friends and refined scholars, as well as simple meals in daily life. Du Xiaoshan wrote: "When guests come on a cold night, tea serves as wine, the bamboo stove's water boils, the fire just turns red. The same moonlight by the window as usual, yet with plum blossoms, everything feels different." Serving guests, gathered around the hearth for conversation, brewing tea to warm the heart and mind, just as Huang Tingjian described it: "Like old friends returning from afar, unable to speak, yet…

The new tea drink brand stores of Fuzhou Chunlun Famous Tea cover multiple business districts in Fuzhou. Southeast Network reported on August 8 (Fujian Daily reporter Zhang Hui / text, Shi Chenjing / photo) Core Tip Is there tea in milk tea? Where does the tea in milk tea come from? If you believe "nothing a cup of milk tea can't solve," do you also have these questions? By looking at the summer menus of leading new-style tea drink brands, we can get a glimpse: ChaBaiDao, which just listed on the Hong Kong stock exchange, features its best-selling item "Gentle Jasmine," based on seven-time scented jasmine tea from Fuzhou. HEYTEA's classic cheese tea uses tea sourced from major tea-producing areas in Yunnan Pu'er, Sichuan Zigong, and Fujian Ningde. NAIXUE's newly launched "Forest Guanyin" series selects high-aroma oolong tea from Fujian... Saying goodbye to the era of powdered tea, condensed milk, and fruit syrup, original leaf tea, fresh milk, and fresh fruits have become standard ingredients in new-style tea drinks, with the tea base being the soul of the product. The rapid expansion of new-style tea drink stores has brought new growth points to traditional tea industries that were facing overcapacity…

In the depths of spring, the air is filled with the aroma of tea. In 2023, a new trend in tea culture swept across the nation – roasting tea around a stove. Tian Jun, my classmate and an unconventional character who lives in Hainan, uses a stainless steel basin for his meals and a large, indiscernible jar for his tea. After graduating from university, Tian Jun was assigned as a teacher in Hainan before joining the police force. Some classmates recall him striding through the streets of Haikou, gun slung over his shoulder, with one pant leg higher than the other, driving a police tricycle. Although the story about the gun might be exaggerated, Tian Jun did indeed enjoy a few years of "glory" in Haikou. But he found such a life unfulfilling and chose to resign and "dive into the sea of entrepreneurship." He reportedly made a fortune and even operated a famous outdoor family club in Hainan. Despite his wealth, Tian Jun still eats heartily from his stainless steel basin and drinks from his large jar. Unable to bear seeing him post pictures of his food in our class group chat, I had someone find him some large…

Gathering around a teapot, having heartfelt conversations, and listening to the sound of boiling water can be an extremely cozy experience. However, many people still have misconceptions about cooking tea. Let's take a look at some things to avoid so that your tea drinking doesn't turn into an embarrassing situation. 01 Cooking Tea Directly in an Iron Teapot Generally, iron teapots have pores and are "breathable." When cooking tea leaves, iron reacts with tannic acid in the tea, forming ferric tannate, which is also a component of blue-black ink. As a result, the tea broth turns bluish-black. While not toxic, it can irritate the stomach lining, causing nausea, vomiting, and digestive issues. Suggestion: Iron teapots are suitable for boiling water, but for cooking tea leaves, clay or glass teapots are recommended for better taste. 02 Any Type of Tea Can Be Cooked There are generally two types of tea suitable for cooking. The first is heavily fermented teas like ripe Pu'er, Liu Bao tea, old tea heads, old tea leaves, aged white tea, and aged Tieguanyin. The second type is aged teas, such as aged white tea, aged Pu'er, aged Wuyi rock tea, and aged Tieguanyin. On the other hand,…

Some teas on the market smell very fragrant, but when brewed, they lack a genuine tea flavor. This raises suspicion that added flavoring might be the cause. How can one identify if tea has added flavoring? BubbleTea has heard that some unscrupulous merchants, in pursuit of profit, add flavoring to low-quality teas to pass them off as aged teas, and most people cannot tell the difference! With the advanced chemical industry today, almost anything can be created. BubbleTea never thought that even aged teas could be "fake." BubbleTea can only say: impressive! Sometimes, you pay a high price for what you think is "aged Pu'er," only to find out it's just "Pu'er flavored tea." Not only does this offer no health benefits, but these flavorings can also harm your body! The greed of merchants ultimately harms consumers! While we may not be able to stop fake teas from being sold, we can learn how to distinguish between real and fake teas to protect ourselves. Today, TeaBubble will provide you with tips on how to identify teas with added flavoring. What is Flavored Tea? Flavored teas are usually cheap, often consisting of old or leftover teas mixed with flavoring and coloring…

Brewing a perfect cup of black tea not only brings delicious enjoyment but can also energize your day. Whether you're a newcomer to black tea or an experienced tea enthusiast, this article will guide you through the simple and precise steps to brew a delicious cup of black tea. (Image source from the internet; please delete if infringement occurs) Select High-Quality Tea Leaves First, choosing high-quality black tea is the foundation of brewing a good cup of tea. There are many types of black tea on the market, including Assam, Darjeeling, and Ceylon teas. You can choose the suitable leaves based on your taste preferences. If you prefer a robust flavor, you can choose Assam tea; for a lighter taste, try Darjeeling tea. Use Suitable Water Quality The quality of water greatly affects the taste of tea. Using purified water, filtered water, or spring water is the best choice, avoiding distilled water and tap water as they can affect the natural flavor of the tea. Heat the water to 212°F (100°C), which is the optimal temperature for brewing black tea. (Image source from the internet; please delete if infringement occurs) Prepare the Correct Tea-to-Water Ratio To achieve the best flavor,…

Why does the tea you brew always taste different from that of a tea artist? It turns out that every step, from boiling water, selecting utensils, preparing the tea leaves to brewing, can affect the infusion. Brewing tea is not only a technical skill but also requires meticulous attention. The details make or break the result. Whether the tea tastes good or not depends on whether you have paid attention to these details and methods. Boiling Water Boil water this way for better-tasting tea In his book, "The Classic of Tea," Lu Yu of the Tang Dynasty described three stages of boiling water: First Boil: When the water starts bubbling like fish eyes with a gentle sound; Second Boil: When bubbles rise like a spring of pearls; Third Boil: When the water surges and waves like a rushing tide. For modern people, boil water quickly over high heat instead of slowly over low heat. When the water continuously bubbles at the second or just into the third boil, its activity is best. If boiled too long, the oxygen content decreases, reducing its activity, which we often refer to as "over-boiled" water. This negatively impacts the infusion. If using tap water,…

Yunnan Mei Zhan black tea is made from the fresh leaves of the Mei Zhan tea tree in Yunnan, which are fermented to produce a black tea. Genuine Yunnan Mei Zhan black tea has a relatively low yield; its appearance is robust and substantial, with a dark, lustrous color, visible tea tips, and a fragrant, rich flavor that is smooth, delicate, and full-bodied, with a high level of sweetness and good steepability. Brewing Yunnan Mei Zhan black tea can be done by following these steps. Brewing Steps for Yunnan Mei Zhan Black Tea 1. Boil Water Fill a kettle with fresh cold water and bring it to a boil. Fresh water that meets drinking standards contains air, which helps to fully release the aroma of black tea. Overnight water, re-boiled water, or hot water from a thermos should not be used for brewing black tea. 2. Warm the Utensils Pour boiling water into the teapot and teacups to raise their temperature, which aids in releasing the aroma when you brew the tea later. Pour the water in a gradual, intermittent manner to avoid significant changes in temperature. 3. Add the Tea To make a strong tea, use 1 teaspoon (about…

First, prepare a lidded bowl, a fairness cup, tasting cups, a tea strainer, a tea towel, etc. Scald the lidded bowl and other tea utensils with boiling water. Then, add 6 grams of Pu'er tea leaves and 2 grams of Chenpi (aged orange peel), pour in 100°C boiling water, and quickly rinse the tea (discard the rinse water). Next, pour water over the tea in a circular motion, cover the bowl, and after about 5 seconds, strain the tea into the fairness cup. Finally, pour it into the cups to drink. The Correct Brewing Method for Chenpi Pu'er Tea I. Broken Brewing Method 1. Open the outer packaging and take out an intact small green tangerine. 2. Crush the small green tangerine gradually and put the peel and tea together in a cup. 3. Pour boiling water over them. Rinse the tea once and then give it a second rinse. For this brewing method, be sure to decant the tea quickly to avoid overly strong or bitter and astringent flavors. 4. After five infusions, you can gradually increase the steeping time to maintain the taste and flavor of the tea. 5. It can be brewed around thirteen times. Additionally, because…

Believe it or not, most of us have had the experience of keeping pets from a young age. When we were little, our parents were usually the main caretakers, so our experience was more about having fun. Later on, when you became financially independent, you had more options for pets—cats, dogs, fish, birds, and so on—but how many successful experiences did you have in raising them? A tea lover's pet is an emotional bond, different from typical pets, as a tea pet can truly be kept without being discarded or abandoned. The pet of a tea lover is known as a tea pet. A tea pet, as its name suggests, is nurtured with tea water. It is actually a small handicraft made of purple clay or yellow mud, such as elephants, turtles, toads, Pixiu, pigs, and so on. Different tea pets carry different meanings; some symbolize wealth and contentment, while others represent happiness and good fortune. People collect them according to their preferences and place them on their tea tables. A beautiful tea pet is one that a tea lover spends time and effort slowly "cultivating." When drinking tea, a tea lover gently waters their pet with tea or brushes…

Basic Introduction to Nepalese Black TeaDue to Nepal's proximity to the world-renowned black tea-producing region of Darjeeling, India, many Nepalese work in the tea gardens of Darjeeling. They have inherited the excellent tea-making techniques from Darjeeling, and as a result, the standard of black tea production in Nepal is also very high. The black tea here is a beverage that is very beneficial to health, providing freshness to both body and mind. Nutritional ValueBlack tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, and aspartic acid. During the fermentation process, the chemical reactions of polyphenols cause significant changes in the chemical composition of the fresh leaves. Components like theaflavins and thearubigins are produced, and the aroma becomes more pronounced than in the fresh leaves, forming the unique color, aroma, and flavor of black tea. Product CharacteristicsThe milk tea in Nepal is basically made with local black tea. The black tea is quite delicate, and the small wooden boxes used for storing the tea leaves are very exquisite and worth collecting. Tasting and Serving MethodsIt can be enjoyed plain or mixed.* Plain Drinking Method: Take a small amount of…

When describing a good cup of tea, the term “salivation upon tasting” is often used, along with another term, “sweet and salivating.” In short, a good tea is one that induces salivation. This sensation refers to the spontaneous secretion of saliva under the tongue when the tea is first tasted, creating a slightly sour yet sweet aftertaste in the mouth. This effect then spreads to the cheeks and the surface of the tongue. But why does this happen?This is because the tea contains substances such as polyphenols, sugars, amino acids, pectin, and vitamins, all of which promote salivation in the mouth. Generally, the higher the quality of the tea, the greater the concentration of these substances, leading to a stronger and longer-lasting salivation effect. This is why it is said that the better the tea, the more salivation it induces. This salivation can be divided into several types: Salivation at the Cheeks After the inner lining of the mouth tastes the tea, the stimulation from the polyphenols causes the inner walls of the cheeks to tighten and contract, resulting in a sense of astringency and the secretion of saliva. This type of salivation is referred to as “salivation at the…

In China's culinary culture, the phrase "eat seasonally" holds great significance. These four words succinctly capture the close relationship between food and seasons. For tea culture, there are also many considerations when drinking in accordance with the time of year. According to traditional Chinese medicine: "In the midst of winter, when all life is dormant, the physiological activities of the human body are in a state of inhibition, the key to health preservation lies in keeping warm." Therefore, winter tea drinking emphasizes the concept of "warmth." Not only should the tea focus on warmth and nourishment, but the tea-drinking ritual itself should also strive to create a warm atmosphere. Snow Melting and Tea Boiling: The Poetic Warm Winter of the Ancients "The tea kettle startles at its boiling in the midnight hours, just as the snow on the bamboo outside the frosty window shines brightly." This line captures the elegant scene of the Tang Dynasty poet Sikong Tu boiling tea during winter. However, tea boiling did not begin in the Tang Dynasty; it started during the Western Han Dynasty. During the Han, Wei, and Six Dynasties periods, tea was "cooked together," resulting in a thick soup that was then consumed.…

Green Tea Green tea is unfermented and consists of tender leaves, which require a lower water temperature for brewing. Generally, the optimal brewing temperature for green tea should be between 80°C and 85°C. If the water is too hot, it can destroy vitamin C and polyphenols in the tea, making the brew bitter. Therefore, it's recommended to boil the water first and then let it cool for a while until it reaches the appropriate temperature before steeping the green tea. (Image source: Internet, delete if infringement occurs) White Tea White tea is also unfermented and consists of delicate leaves, suitable for brewing at even lower temperatures. Typically, the best brewing temperature for white tea is between 70°C and 75°C. Higher temperatures can destroy the nutritional components of the white tea, causing the brew to lose its unique fragrance and sweetness. Oolong Tea Oolong tea lies between green and black teas as a partially fermented tea. Oolong tea requires slightly higher water temperatures, generally ranging from 80°C to 95°C. Higher temperatures can fully release the rich aroma and unique flavor of oolong tea, but they shouldn't be too high, as this could affect the freshness of the brew. (Image source: Internet,…

Tea leaves gently unfurl, settling into the porcelain cup, and in an instant, the world within the cup comes alive. Each leaf carries the breath of the mountains and the nourishment of dew, slowly unfolding in the water as if narrating a poetic chapter of life. And I wish to become that listening ear, savoring not just its taste but also its sound—the gentle stream of water from the pot, whispers of nature, and the hymn of life. As the ancients said: “Water has three stages of boiling.” Each stage is a natural symphony. At the first boil, fine bubbles resemble fish eyes, with a soft rustling like the wind through the forest; at the second boil, the water sounds grow clearer, like a clear spring flowing over stones, which is the perfect time for brewing tea; by the third boil, it roars like the surge of rivers and seas, stirring the heart and soul, almost as if one can hear the resonance of their own heartbeat. On rainy days, sipping tea adds another layer of ambiance. The pitter-patter of rain outside intertwines with the gurgling of water in the pot, creating a soothing melody. Steam fills the room, dispelling…