Oolong tea

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,…...

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…...

As a minimally processed tea, white tea is often referred to in folk sayings as “a year’s tea, three years’ medicine, seven years’ treasure.” Previously, when people mentioned “white tea,” the first thing that came to mind for many was Fuding white tea. However, in recent years, the use of Yunnan large-leaf tea to make white tea, combining large-leaf varieties with white tea processing techniques, has become a hot topic and an innovation in the tea market. As one of the simplest teas to process among the six major categories (green, yellow, oolong, white, black, and dark), white tea is neither rolled nor kneaded; it relies solely on basic processes such as withering and drying, which preserve the natural woody fragrance of the tea to a great extent. In terms of craft, some believe that white tea merely requires slow withering followed by drying, leaving the rest to time. However, this is not entirely accurate. The simpler the process, the more factors there are to consider. This is something Du Jingjing, a 29-year-old tea maker from Shuangjiang, understands well. Du Jingjing loves drinking white tea, but most white tea available on the market is made from small-leaf varieties. According to…...

The American Consulate in Xiamen's Gulangyu, Thriving on Tea The Boston Tea Party in December 1773 is often cited as the beginning of the American Revolution. Where did the Chinese tea come from? Was it from the port of Guangzhou or another port at that time? According to my current knowledge, scholars in China have not paid attention to this detail. In 1925, the English-language magazine "The China Weekly Review" (also known as "Millard's Review") published in Shanghai carried an article titled "Xiamen Tea Initiated the American Revolution," which quoted information from the National Geographic Society of America: "It was in Xiamen, one of the world’s main tea ports, where tea loaded onto ships in December 1773 led to the American Revolution a few months later." "Few people know that the port of Xiamen has a place in the history of the American Revolution." **The Starting Point** During modern times, the black tea consumed by Europeans mainly came from Fujian tea regions centered around the Wuyi Mountains. Tracing back to history, it was from the port of Xiamen that the British East India Company began its tea trade with China. As early as 1644, the British East India Company established…...

I. The Impact of Altitude on Aroma When tea trees grow in different environments, it leads to noticeable differences in their aroma characteristics. The influence of altitude is primarily the result of comprehensive climatic conditions. In high-altitude tea gardens, tea trees grow in misty conditions with high air humidity, shorter and weaker sunlight exposure, more blue and violet light, and greater day-to-night temperature variations. This environment promotes the formation of more proteins, amino acids, and aromatic oils, while reducing sugars and polyphenols, resulting in softer leaves with better tenderness. Teas produced from these leaves have a higher aroma and superior quality. On the same soil, under high-altitude conditions, tea trees form more high-boiling-point aroma substances, which are components that provide a strong and lasting fragrance. Under low-altitude conditions, tea trees form larger quantities of low-boiling-point aroma components, and both the content and variety of high-boiling-point components are inferior to those at higher altitudes. Areas with higher altitudes and lower temperatures lead to slower growth of tea trees, which is one of the reasons for the development of their unique aroma—a phenomenon commonly known as "high mountains produce fine teas." Many famous teas with unique aromas come from high-altitude environments, such…...

Aged Tied Guan Yin tea is made by roasting, cooling, and then sealed for storage in special cellars to promote post-ripening. It comes in several categories: five years, ten years, fifteen years, eighteen years, and twenty-eight years, with the best quality being between ten and twenty-eight years. The dried tea has a dull color, while the infusion is deep yellow, brown, or reddish-brown. Its taste is mild and slightly sweet with a lingering aftertaste. In addition to the general functions of tea, it also has effects such as lowering blood pressure, reducing cholesterol, and aiding digestion. Aged Tied Guan Yin is a Fujian Anxi Oolong tea that has been aged for many years and repeatedly refined through roasting. It maintains the traditional process of making Tied Guan Yin, offering a pleasant mouthfeel with a light yellow infusion. Its aroma is characterized by a smoky flavor and a strong aftertaste, and long-aged Tied Guan Yin has certain health benefits and therapeutic effects on the body. When we were young, if someone had stomach bloating or diarrhea, adults would brew a pot of steaming, dark tea for us to drink while it was hot. At the time, we didn’t understand or enjoy…...

Basic Introduction to Elephant Nest Tea "Elephant Nest Tea" is a well-known specialty product in Xinxing County, Guangdong Province, named after the Elephant Nest Tea plantation in the county. It is a Chinese National Geographical Indication product with a long cultural history. Its quality is excellent, with low tea polyphenol content and high amino acid content. Elephant Nest Tea comes in three major categories: black tea, green tea, and oolong tea, all of which are rich in flavor, produce a fresh sensation upon entering the mouth, and have a strong aftertaste. Nutritional Value Modern scientific separation and identification have found that tea contains over 400 organic chemical components and more than 40 inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutritional and medicinal components. Organic chemical components mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. Product Characteristics It is characterized by its beautiful shape, clear color, rich aroma, and mellow taste. It is highly praised for its fresh and fragrant aroma, delicious and sweet taste, and bright green-yellow infusion. Historical and Folklore The Gongcheng Dongshui area in Xinxing County, Guangdong Province, is located…...

As the summer heat intensifies, many tea enthusiasts are less inclined to drink hot tea, and as a result, cold brewed tea has become a refreshing companion for many.Several scientific studies have confirmed that cold brewing does indeed extract the internal substances from tea leaves. However, due to the lower temperature, there are fewer water-soluble extracts and a slower release rate, which creates a distinct taste compared to hot brewed tea. What advantages does cold brewed tea offer over hot tea? And where do the misconceptions about cold brewing lie? Advantages of Cold Brewed Tea 1. Lower Caffeine Content. The caffeine in tea leaves is more easily dissolved in hot water but is less soluble in cold water. Therefore, cold brewed tea contains relatively lower levels of caffeine, making it an ideal choice for those who are sensitive to caffeine or wish to enjoy a cup of tea in the evening without affecting their sleep. 2. Stronger Antioxidant Activity. Studies show that teas such as black tea, green tea, white tea, and oolong tea, when cold brewed, produce tea infusions with stronger antioxidant activity than those prepared by hot brewing. This means that cold brewed tea has a greater ability…...

Simplicity is the ultimate sophistication for Yunnan large-leaf white tea. The simplest definition of Yunnan white tea can be quite literal, meaning "white tea from Yunnan." However, this can often lead to misunderstandings. For example, does it refer to "white tea produced in Yunnan" or "white tea made from Yunnan tea leaves"? Is it "a tea that appears white" or "a tea processed using white tea methods?" There are many teas on the market called white tea, and the concepts can easily become confusing. Even today, some people still think of Anji white tea when they hear "white tea," which is clearly an inaccurate definition that can lead to misunderstandings. Therefore, before accurately defining Yunnan white tea, we need to establish a standard to rely on. Although there is no national standard for Yunnan white tea yet, since Yunnan white tea belongs to the category of Chinese teas, the standard it relies on is the traditional white tea among the six major tea categories. In his article "Theory and Practice of Tea Classification" published in the "Tea Industry Bulletin" in 1978, Professor Chen Chuan pointed out: "Based on the system of production methods and quality, as well as customary classification,…...