On November 29, 2022, China's application for the project "Traditional Chinese Tea Processing Skills and Related Customs" was reviewed and approved by the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage of UNESCO, and it was included in the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO. In order to enhance public awareness of traditional tea processing skills and related customs, raise consciousness about the importance of protecting intangible cultural heritage related to tea, increase national pride, and boost cultural confidence, we will be sharing with you 44 items of intangible cultural heritage (including 39 traditional tea processing skills and 5 folk-related intangible cultural heritages). In previous issues, we covered black tea. In this issue, we continue with an introduction to oolong tea – Tieguanyin – Tieguanyin is a traditional Chinese tea, belonging to the oolong category, and is one of China’s top ten famous teas. It originates from Xiping Town, Anxi County, Quanzhou City, Fujian Province. “Tieguanyin” is both the name of the tea and the name of the tea plant variety. Tieguanyin is a semi-fermented tea. The definition of Tieguanyin includes tea products made from the leaves, buds, and tender shoots of the…

Those who don't drink tea are ordinary; those who do are extraordinary! “As we know, when people grow old, their muscles lose elasticity. Athletes without well-developed muscles lack explosive power. However, if one consumes MAF, it can increase lean muscle mass—could this not be akin to a natural lean meat additive?” In other words, drinking tea rich in MAF can prevent muscle atrophy. Professor Liu Zhonghua's team has also found that MAF significantly reduces blood sugar and lipids, aids in weight loss, and prevents muscle atrophy. This component is present in black tea and oolong tea at concentrations of one to two percent. Among truly semi-fermented teas, traditionally processed Tieguanyin oolong is the gold standard. Professor Liu Zhonghua of Hunan Agricultural University is a renowned expert in tea science and the deep development of plant resources. He has achieved remarkable results in scientific research and the promotion of its applications, nurturing a core group of professionals in tea education and research. He has been selected as a national talent for the 21st century's 'Hundred-Thousand-Ten Thousand' project, an outstanding agricultural researcher, the leader of an innovative team recognized by the Ministry of Education, and an advanced worker in science and technology.…

Oolong tea, also known as Qingcha or semi-fermented tea, is a distinctive category among the major types of Chinese teas. Oolong tea is made through processes such as killing green, withering, shaking green, fermentation, and baking, resulting in a high-quality tea. Characteristic oolong tea has red edges on the leaves and a green center, with a yellowish-red infusion, rich flavor, and unique floral and fruity aromas that linger long after tasting. Famous oolong teas include: Fujian Tieguanyin, Phoenix Dancong tea, Dongding Oolong tea, and Wuyi Dahongpao. "The pot is the father of tea, water is the mother of tea, charcoal is the friend of tea," when it comes to brewing tea, the teapot is extremely important. So, what kind of purple clay pot is suitable for oolong tea? In terms of clay material: The infusion color of oolong tea is mostly orange-yellow or golden yellow. Based on this characteristic, suitable purple clay pot materials for oolong tea can be selected from duan clay, original green clay, zuni (red clay), and red clay. The taste of oolong tea is full-bodied and its aroma is rich, which is one of the most significant features of oolong tea: its high aroma. Therefore, you…

Grape oolong tea, a tea beverage that combines traditional oolong tea with modern tastes, has attracted considerable attention in the market. It is not black tea but an innovative drink based on oolong tea, blended with raisins, jasmine flowers, and food-grade flavorings. This article will detail the characteristics of grape oolong tea, its differences from black tea, and explore the diversity and unique craftsmanship of oolong teas. Composition and Characteristics of Grape Oolong Tea Grape oolong tea is a daily beverage whose main ingredient is oolong tea, enhanced by the addition of raisins, jasmine flowers, and food-grade flavorings. This tea beverage does not belong to the category of black tea but is a derivative product of oolong tea, featuring a unique fruity and floral aroma, providing new options for tea enthusiasts. Significant Differences Between Black Tea and Oolong Tea Black tea is a fully fermented tea with typical red leaves, red liquor, and red leaf base, while oolong tea is a semi-fermented tea, often appearing green when dry. There are significant differences between black tea and oolong tea in terms of appearance, color, aroma, and taste. The aroma profile of oolong tea can vary widely, showcasing floral, fruity, milky, and…

Phoenix oolong tea is characterized by its warm and spicy nature, sweet and mellow taste, and extraordinary aroma. It is renowned for its unique qualities such as "solitary and high fragrance," "drinkable perfume," "aromatic, sweet, and lively," and "distinctive mountain character." For tea enthusiasts, the primary concern is often how to select, which aspects to focus on, and how to identify quality before delving into the nuances of aroma and flavor. Evaluating Dry Tea for Quality The appearance of dry Phoenix oolong tea can be assessed in terms of shape, color, uniformity, and cleanliness across four aspects. The tightness of the leaves can indicate whether they come from high-altitude or low-altitude areas, were picked young or mature, or harvested during different seasons. The shape can also reveal any flaws in processing that led to loose and flat leaves. The luster and freshness or dullness of the color can help determine the aroma quality. Teas with a glossy and vivid color generally have purer and higher aromas, while those with a dull color have lower, mixed aromas. Dull colors are usually due to old leaves, excessive bruising, delayed killing of the green, or too low or high temperatures during drying. The…

Possibly the only Oolong tea that is still processed the old fashioned way, Chinese tea Fenghuang Dancong bushes are growing between 500 to 1400 meters above sea level on the SE mountains slopes of Fenghuang (Phoenix) Mountain in Chaozhou City, Guangdong Province, China. Fenghuang Dancong’s production is very limited due to the tea trees’ unique geographical preferences. Local people discovered Dancong tea trees in the Song Dynasty (960 – 1279) and started to farm it. As the tip of the leaves resembles the shape of bird beak, it is also called "bird beak tea". The special feature of Dancong tea of China lies in the flavors of tea. According to Wikipedia, "The doppelganger of teas, Dancong teas are noted for their ability to naturally imitate the flavors and fragrances of various flowers and fruits, such as orange blossom, orchid, grapefruit, almond, ginger flower, etc."China Dancong tea’s special functions includes (in addition to the functions of general tea): Reducing the free radicals in the body thus reducing chances of cancer; Lowering cholesterol and fatty tissue levels; Slowing the aging process; A Dancong tea dealer once told us that Dancong from old tea trees could dissolve the meat and rice overnight. We did try…

Basic Introduction to Longzhou Oolong Tea The Longzhou Oolong Tea has a bright yellow-green liquor, a rich and long-lasting aroma, a distinct "tea character," a mellow taste with a sweet aftertaste, which is why it's favored by tea enthusiasts both domestically and in Southeast Asia. Oolong tea is made through processes including fixation, withering, shaking, semi-fermentation, and baking, among others. It evolved from the Song Dynasty tribute teas of Dragon Spheres and Phoenix Cakes and was created around 1725 (during the Yongzheng period of the Qing Dynasty). After tasting, one is left with a lingering fragrance in the mouth and a fresh, sweet aftertaste. Since 2000, the Guangxi Subtropical Crop Research Institute station located in Longzhou County has introduced high-quality tea varieties such as Tieguanyin, Huangzhixiu, Jinxuan, and Cuiyu from Fujian, Guangdong, Taiwan, and other regions. Using tea tree grafting technology, they successfully replaced large-leaf Yunnan tea varieties with oolong tea varieties, achieving production of oolong tea in the same year as the grafting. This has turned Longzhou into a major oolong tea production base in Guangxi. Geographical Location Longzhou is located in the South Asian tropical monsoon climate zone, with a temperate climate, abundant sunshine, ample rainfall, a long…

Tieguanyin—does the name sound a bit classical and mysterious to you? It is not just any tea, but also a legacy of history and culture. Tieguanyin belongs to the oolong category and is one of China’s top ten famous teas. It sits between green tea and black tea, being a partially fermented tea that combines the fresh fragrance of green tea with the rich flavor of black tea, making it a distinctive type of tea. The Origin of Tieguanyin The origins of Tieguanyin can be traced back to the Yongzheng period of the Qing Dynasty, around 1725 to 1735. Its birthplace is Xiping Town, Anxi County, Quanzhou City, Fujian Province. According to legend, local tea farmers discovered a tea tree with a unique aroma in Anxi. The leaves of this tea tree, after undergoing special tea-making processes, could emit an unforgettable fragrance. This fragrance was like the willow branch water held by the Bodhisattva Guanyin, fresh and sacred, hence the name “Tieguanyin” was given. Characteristics of Tieguanyin Tieguanyin belongs to the oolong category and is a partially fermented tea. It sits between green tea and black tea, combining the fresh fragrance of green tea with the mellow richness of black…

Oolong tea, also known as Qing tea, gets its name from the red edges and green centers of its leaves after brewing. As a unique category of tea in China, Oolong tea enjoys a high reputation domestically and is popular worldwide. So, what type of tea is Oolong tea exactly? What are its unique benefits and varieties? Let's uncover the mysteries of Oolong tea together. Oolong Tea: Definition and Classification Oolong tea, also known as Qing tea, is a partially fermented tea. Its uniqueness lies in its fermentation level, which falls between that of green tea (unfermented) and black tea (fully fermented). The process of making Oolong tea includes picking, withering, shaking, stir-frying, rolling, and baking. Due to different levels of fermentation, Oolong teas have distinct flavors, some being light and delicate, others rich and full-bodied. Oolong tea can be categorized into several main types: Tieguanyin from Anxi, Wuyi rock tea (such as Dahongpao), Dancong from Guangdong, and Taiwanese high mountain Oolong. Each has its unique flavor profile and production techniques. For example, Tieguanyin is renowned for its orchid-like fragrance and sweet taste, while Dahongpao is known for its strong mineral notes and robust flavor. Oolong Tea: Origins The origins…

Although tea is the second-most popular beverage in the world after water, only 2% of the tea produced and consumed is oolong tea – despite its abundance of health benefits! Oolong tea is a traditional Chinese tea made from Camellia sinensis leaves, the same plant used to make green tea and black tea. The characteristics of oolong tea fall between green and black tea because of its unique processing method. But what exactly is oolong tea? Why is it “between” green and black tea? Find your answers here: the history, flavor, differences with other types of tea, caffeine content, health benefits, brewing methods, and where to find the best ones. The history of oolong tea There are several stories about how oolong tea was discovered. First, the “tribute tea” theory. This theory tells us that the name “oolong tea” is a tribute to its predecessor, Dragon-Phoenix tea cakes, a tea famous during the Song Dynasty era (960-1279 CE). The name “oolong” was used to replace the old term, as loose-leaf tea became more common. Since the tea is dark, long, and curly, it is called wūlóng (literally means dark dragon) tea – now known as oolong tea. The second theory…

Many teas are not suitable for direct steeping in boiling water. For example, green tea, young or lightly aged raw Pu'er, black tea, and even oolong tea. Teas that are suitable for steeping tend to be coarser and older, such as dark teas or white teas that have been aged longer. If we consider steeping a tea for an entire night or day and it still isn’t bitter or astringent, and is even better than when brewed, the likely candidate would be old Liubao tea. Old Liubao tea can be brewed, steeped, or boiled. It is highly cost-effective, easy to store, beneficial to health, and most importantly, suitable for the majority of people's constitutions. This makes it all the more remarkable. This is also why I have come to appreciate and endorse Liubao tea more and more. The longer I spend in Wuzhou, Guangxi, and Liubao Town, the more I fall in love with Liubao tea, whether it’s made using traditional methods yielding the “Liubao character,” or modern processes producing rich, dark, aged flavors. I am increasingly influenced by the local custom of drinking Liubao tea here. In the mountains of Liubao Town, laborers often drink fresh tea. Whether it’s…

In the variety of tea categories, spring tea is renowned for its superior quality with the saying “an ounce of spring tea is worth an ounce of gold,” while Pu'er tea values “age.” So, should Pu'er tea also pursue spring tea? 1What is Spring Tea? Spring tea refers to the first buds and leaves that emerge from the tea plant after winter, typically collected from after the Start of Spring to before the Grain Rain. Due to the temperate climate and abundant rainfall in spring, the tea plants accumulate rich nutrients during the winter dormancy period. As a result, spring tea often features plump buds and tender leaves with intense aroma and refreshing taste. For green tea, oolong tea, and other teas that are not fermented or only semi-fermented, spring tea is undoubtedly the best choice, as these types emphasize fresh, crisp mouthfeel and brisk aroma. However, for Pu'er tea, choosing spring tea serves more purposes than just these two aspects. 2Pu'er Tea: Unique Charm of Aging Pu'er tea is divided into raw (sheng) Pu'er and ripe (shou) Pu'er, both of which share the characteristic of improving in quality over time through aging. The charm of Pu'er tea lies in…

Autumn is a season of gradually decreasing temperatures and increasing day-night temperature differences. Days are sunny, while nights become progressively colder. This climate has a significant impact on the human body. As temperatures drop, our metabolism slows down, and the immune system becomes relatively weaker, making us more susceptible to infections from external pathogens. Additionally, cold weather can cause dry skin and increase the likelihood of catching a cold. During this transition from autumn to winter, when cold invades, it's also the best time to drink tea. Drinking more tea in late autumn not only helps us adapt to changes in temperature but also offers numerous health benefits. Let's delve into why we should drink more tea during the autumn and winter seasons, and perhaps discover which type of tea you might prefer. What Kinds of Tea Should You Drink in Autumn? 1. Aged Teas: Pu'er, White Tea, Dark Tea ① Aged teas have a gentle nature and ample tea energy, helping the body expel dampness through sweating. Therefore, when drinking aged teas, use large cups or bowls, and always consume them hot. ② The microorganisms and beneficial bacteria in aged teas act as regulators for the digestive tract. ③…

For novice enthusiasts, this question is quite common. For example, "I've been using my teapot for Tieguanyin, but recently I've developed a liking for Tung Ting Oolong. Can I brew it in the same pot? Will it harm the pot?" In principle, this practice is not recommended, as everyone knows the rule of "one pot for one tea." However, we don't have to be limited by this. There are methods, though they may be a bit troublesome. First, let's discuss what the rule of "one pot for one tea" means. Purple clay is a mixture of various minerals such as quartz, hematite, mica, and clay. The pores in purple clay teapots are formed at the interfaces between these minerals and within small clay aggregates. This is known as a dual-pore structure. The dual-pore structure is due to both the inherent structure of the purple clay and the pores left behind during firing when different minerals contract at varying rates. The interfacial pores between the various minerals are typically chain-like, some being interconnected while others are closed. The pores within the small clay aggregates are closed if they are internal and open if they are on the surface of the aggregate.…

Origins of Tea-Infused Coffee Tea-infused coffee originated in Asia, particularly in Korea and China. Both beverages have a long history and deep cultural roots in the region. Tea has been enjoyed in China for thousands of years, while coffee, although introduced later, has rapidly gained popularity over the past few decades. The idea of combining the two likely stemmed from a desire to explore new flavors and innovate on tradition. (Image source: Internet, delete upon request) How to Make Tea-Infused Coffee Making tea-infused coffee is not complicated and can be easily tried at home. Here’s a simple recipe: Prepare Ingredients: You will need high-quality tea leaves (such as green or black tea), fresh coffee beans, hot water, milk (optional), and sweetener (such as sugar or honey). Brew the Tea: First, brew the tea with hot water. The temperature and brewing time depend on the type of tea, typically around 80°C for green tea and 95°C for black tea. Once brewed, strain the tea. Brew the Coffee: Brew a strong cup of coffee using a French press or drip coffee maker. Adjust the strength according to your taste. Combine: Mix the brewed tea and coffee in a 1:1 ratio. If desired,…

The air is crisp and dry in autumn, a season when lungs are particularly vulnerable. Drinking tea properly at this time can help alleviate the dryness of the season and moisturize the lungs. A "weather map" has been developed for tea drinking, offering guidance tailored to different individuals based on the unique properties of various teas. Green Tea Green tea is unfermented. Teas like Longjing, Biluochun, and Sparrow's Tongue all belong to this category. Characteristics: Clear green liquor and leaves. Green tea is commonly believed to have effects such as lowering blood lipids, reducing blood pressure, and aiding weight loss. Regular smokers may benefit from drinking green tea, which can mitigate the harmful effects of nicotine. White Tea White tea is a slightly fermented tea. Pai Mu Tan (White Peony), Gongmei (Tribute Eyebrow), and Bai Hao Yinzhen (Silver Needle) are all examples of white tea. There is a folk saying that white tea is "a year's tea, three years' medicine, and seven years' treasure." White tea possesses excellent health benefits. In addition to the common nutrients found in other teas, it contains essential active enzymes. Medical studies have shown that regular consumption of white tea can significantly increase the activity…

Purple clay teapots are powerful tools for brewing tea, and to make the most of their performance, one must understand both the pot and the tea. As the saying goes, "one pot for one type of tea," different pots pair with different teas. Here we will use six types of clay materials as examples to explore how to best match pots and teas to achieve optimal results.ImageToday, from the perspective of clay properties, we will explain how to correctly match purple clay teapots with various teas to enhance the flavor experience!【Original Segment Mud】Original segment mud appears as a pale green layered mineral that turns a milky yellow after firing. It is found within the strata of Yellow Dragon Mountain, coexisting with purple clay, only a few centimeters thick, situated between the upper layer of purple clay and the rock plate. This material is characterized as having "more bones than flesh." Brewing Recommendation: Oolong tea (lightly roasted series) and green tea are perfect matches, as well as Tie Guan Yin (moderately or heavily roasted series).【Bottom Trough Purple Clay】Purple clay can be divided into three categories: top, middle, and bottom trough clays. Bottom trough purple clay is found at the very bottom…

Various types of purple clay are used to make purple clay pots, and the types of tea people drink are also diverse. However, which type of tea is most suitable for a pot made from a specific kind of clay? This can be something worth paying attention to or not, depending on your own attitude. Now, let’s mainly discuss black tea, Pu'er, Tieguanyin, and green tea: Pots made from duan clay, original green mountain clay, light-colored Tianxing clay, light-colored bluish-gray clay, and qing purple clay are absolutely unsuitable for black tea, Pu'er tea, and dark tea. Especially in the case of original green mountain clay and duan clay, if these pots are used to brew dark tea, the pot walls will absorb blackish tea stains, leading to artificial blackening. Zhu clay and red clay pots: these can be used for all teas, but they are better suited for brewing Tieguanyin and other Oolong teas. Pots with small openings are unsuitable for brewing Tieguanyin. Pots made from low-temperature fired bottom groove clear clay are moderately suitable for any type of tea! Pots made from dark-colored Tianxing clay and dark-colored bluish-gray clay are more suitable for black tea. Pots made from ordinary…

Many tea enthusiasts tend to discard the "tea residue" after drinking their tea. However, this seemingly exhausted residue can actually reveal much about the quality of the tea. The leftover tea residue is professionally referred to as "leaf base." In professional tea evaluations, assessing and scoring the leaf base is a final step. After being soaked in water, the tea leaves absorb moisture and expand, returning to their original shape. The reasonableness of the tea's picking, processing, and storage can all be discerned from the leaf base. When examining the leaf base, one should primarily focus on its tenderness, color, uniformity, and degree of expansion. Tenderness Pinch the Tea Residue, Examine the Leaf Quality Tenderness refers to the proportion of buds and tender leaves within the tea, as well as the overall tenderness or maturity of the leaves. It’s not always easy to distinguish the content of buds and tender leaves when the tea hasn’t fully expanded, but it becomes clearer when examining the leaf base. By laying out a few tea leaves flat, we can determine their picking grade, such as single bud, one bud with one leaf, and so forth. To assess the overall tenderness of the leaves,…

Looking at dry tea, smelling its aroma, and tasting it are methods used by most people to appreciate tea. But sometimes, we might see some tea enthusiasts quietly fiddling with the tea residue after everyone has finished drinking. However, don't underestimate that person playing with the leaves; they may be a profound expert in tea. It's said that through a single leaf, one can understand the life of a tea. Is this really true? Let's take a look together. What can we see from the leaf? The leaf, or what remains after the tea has been steeped, is the tea residue. After being soaked in hot water, the tea absorbs moisture and expands, returning to its original shape. The entire process of a tea, from picking to processing and storage, can be revealed in the leaf. When examining the leaf, we mainly consider tenderness, color, and uniformity. ① Tenderness Tenderness refers to the content of buds and young leaves in a tea, as well as the overall tenderness of the leaves. Many teas are not easy to discern for their bud and young leaf content before being steeped due to their processing techniques, but it becomes clear when looking at…