White Tea

Region-specific, naturally processed, and uniquely beneficial—these are the common perceptions of Fuding White Tea. There is a certain art to brewing Fuding White Tea, and the method can vary depending on the type of white tea. Choosing the most suitable brewing method will result in an even more enjoyable cup of white tea.Types of Fuding White Tea Silver Needle (Bai Hao Yin Zhen) Silver Needle: Silver Needle is the pinnacle of white teas. It is made from the buds of white tea plants, named for its plump, silvery-white covered buds that stand straight like needles and shine with a silver hue. When brewed, the tea liquor is clear and apricot-yellow, with a strong presence of downy aroma, a sweet fragrance, and a fresh, sweet taste that refreshes the heart and lungs. The leaves stand upright in the cup, full and pleasing to the eye. White Peony (Bai Mudan) White Peony: White Peony is made from the first or second leaf and bud of the tea plant. It gets its name because the green leaves with silver-white down resemble flowers, and when brewed, the green leaves cradle the tender buds, much like a flower bud about to open. The finished product…...

Having quality tea requires proper storage to ensure the best color, aroma, and taste when consumed. Different types of teas, such as dark teas and Pu'er teas, can maximize their collection value when stored under the right conditions. So, to enjoy good tea, you also need to store it properly.Storing tea at home, are you doing it right? The main factors causing tea degradation include: One, light; Two, temperature; Three, moisture content of the tea; Four, air humidity; Five, oxygen; Six, microorganisms; Seven, odor contamination; The degradation caused by microorganisms is influenced by factors such as temperature, moisture, and oxygen, while odor contamination is related to the storage environment. The key to storing tea is to protect it from pressure, dampness, seal it, shield it from light, and prevent it from absorbing odors. Different types of teas require different storage methods based on their aging process and nature. White Tea White tea is the most original and simplest processed type of tea. White tea is durable in storage and its preservation is relatively environmentally friendly, not requiring low-temperature preservation; instead, it just needs to be kept away from odors at room temperature. Moreover, it has a certain potential for transformation…...

The storage conditions for white tea should be well-ventilated, avoiding direct sunlight, and kept in a dry area without any strong odors. By well-ventilated, we mean the storage area should have doors and windows and not be completely sealed off, like a basement. The standard method for storing tea involves a three-layer sealing technique. First, use a food-grade plastic bag, squeeze out as much air as possible, and tie it tightly.Secondly, use an aluminum foil bag and also tie it securely. The purpose of this layer is to block out light. Finally, place the bags inside a cardboard box and close it. For exceptionally long-term storage, you can add another shipping box and seal the corners with clear tape. How to Store Fuding White Tea? Storing Fuding White Tea is relatively simple; unopened packages can be stored in cardboard boxes or large clay jars. However, if you are dealing with single cakes, especially those that have been opened, they should be sealed in food-grade bags and then placed in airtight containers such as tea cans. The fungi involved in the post-fermentation process of Fuding White Tea require an anaerobic environment to thrive. If the tea is exposed to frequent ventilation,…...

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…...

After the Summer Solstice, temperatures will gradually rise over the next two months, making it the hottest time of the year. In this era where everyone is talking about "living healthily," drinking tea is the right way to beat the heat! With tea, different types of tea have different methods of production and distinct characteristics. What kinds of tea should one drink in different seasons? And what kind of teapot goes well with them? Tea nurtures the teapot, and the teapot nurtures the tea. Sandstone nurtures people, and people nurture sandstone. √ The Mysteries of Health Benefits of Purple Clay Teapots Purple clay consists of multiple minerals, including illite, kaolin, quartz, mica chips, iron, and other trace elements essential to the human body. It also has a dual-pore structure, making it suitable for brewing tea. Therefore, many tea enthusiasts now prefer purple clay teapots as their choice of tea utensils. 1. White Tea White tea is known for its "one-year tea, three-year medicine, seven-year treasure" reputation. Drinking some aged white tea can help clear heat and fire, generate saliva, and relieve cough. Drinking white tea helps to cool down, eliminate heat, and reduce inflammation, making it the best companion for…...

More than five thousand years ago, from the account of Shen Nong encountering seventy-two toxins in a day and finding relief in tea, to Lu Yu defining tea as “the fine tree of the south” in his work, The Classic of Tea, people's lives have been closely intertwined with tea. However, since tea is consumed and utilized, one cannot avoid the question of how to preserve it. We know that preserving tea requires avoiding high temperatures, strange odors, humidity, and oxygen. For modern people, even with advanced technology, preserving some teas that are prone to spoilage demands great care. Improper preservation can lead to the tea at home becoming spoiled, wasting an entire tin of tea, which can be heart-wrenching. Unlike us, ancients did not have refrigerators or desiccants for preservation. So, under adverse and tool-scarce conditions, how did they preserve tea? After reading this, you will undoubtedly marvel at their ingenuity. 1. Tang Dynasty People Used Ceramic Ware and Silk Cloth to Store Tea The Records of the Censorate by Han Wan of the Tang Dynasty states, “Store it in ceramic ware to prevent heat and moisture.” This indicates that during the Tang Dynasty, tea was stored in ceramics,…...

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,…...

When collecting purple clay teapots, it's important to focus on selecting high-quality and authentic pieces while keeping an eye on market trends. Teapots crafted by renowned artists are often highly collectible, especially those made by masters whose works tend to appreciate steadily in value. In contrast, the vast majority of teapots sold at street markets are either fakes or poorly made, and therefore have little to no collectible value. To collect purple clay teapots successfully, one must improve their appreciation skills and avoid common pitfalls. Here are some typical misconceptions about collecting these teapots: NO.1 Buying Based Solely on the Maker’s Mark The "mark" refers to the signature of a famous maker. A well-known artist represents a standard of craftsmanship in contemporary purple clay teapots, and collectors naturally seek out such works. However, this is a double-edged sword. The prevalence of imitations in the market is due to the extreme desire for named artists' works combined with many collectors' lack of understanding of basic criteria for evaluating teapots, which inadvertently fuels the market for fakes. Many teapots in the market bear the mark of Master Gu Jingzhou. If collectors start by carefully examining the clay and craftsmanship, they wouldn't need…...

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…...

How to judge through tasting Pu'er tea worth long-term storage 1. Key Points: Look at the Inner Quality For newly made raw teas or those within two to three years old, weak aroma, bland taste, and poor mouthfeel coordination indicate insufficient or even inferior inner quality. These lack the material basis for improving with age and are not suitable for storage. For aged teas, in addition to considering aroma, taste, and mouthfeel coordination, we must also consider current drinkability, transformation degree, and potential for further transformation. If a ten-year-old cake tastes mediocre and the leaves lack vitality, its potential for further transformation is likely limited or non-existent, making it unsuitable for storage. For ripe teas, in addition to aroma, taste, and mouthfeel coordination, the evaluation of the infused leaves is crucial to assess the quality of the materials and fermentation process. 2. Basic Methods: Steeping | Boiling | Infused Leaf Evaluation To determine if a Pu'er tea is suitable for long-term storage, it is essential to evaluate whether there are any prominent or fatal flaws in the materials, processing, or storage. Unlike regular brewing that tends to emphasize strengths and hide weaknesses, evaluation brewing focuses on finding faults. Based on…...

For many tea enthusiasts, throughout the year and especially during autumn and winter, one indispensable type of tea is likely black tea. Black tea has a gentle nature and is rich in proteins and sugars, warming the body and soothing the spirit. In the category of gongfu black teas, Yunnan black tea, commonly known as Dian Hong, stands out. Dian Hong is made from the large-leaf tea trees native to Yunnan, resulting in a tea that is elegant in appearance and rich in flavor, with a fresh aroma and a robust taste. Compared to traditional small-leaf black teas from other regions, Dian Hong made from Yunnan's large-leaf variety offers a more substantial and rich flavor. Moreover, Dian Hong has been well-received in overseas markets, once playing a valuable role in financing the war effort by generating much-needed foreign currency. To this day, Dian Hong continues to enjoy a global reputation for its exceptional quality. So, how should Dian Hong be brewed for the best results? Teaware for Brewing Dian Hong The teaware used for brewing Dian Hong must be appropriate to complement the unique beauty of the tea while allowing its fresh and pleasant aroma to be fully released. When…...

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…...