Astringent

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…

Those who have tasted Biluochun will sincerely praise its subtle green color, soft and even leaf base, elegant fragrance, and refreshing taste. Biluochun is one of the representative products of green tea, and the components of Biluochun tea have various physiological and pharmacological effects on the human body. So how should Biluochun be brewed? How to Brew Biluochun Tea for Optimal Flavor 1. Preparation method for loose-leaf tea 1. Scald the cup by pouring in freshly boiled water to clean the cup, then place the tea leaves into the cup. At this point, the temperature of the cup is high enough to gently release the aroma of the tea. 2. Pour an appropriate temperature of water into the cup, enough to cover the tea leaves. If using a lidded bowl, place the lid upside down on the side of the cup and pour water over it, allowing it to run down the side of the cup. If using a glass cup, pour along the edge of the glass and gently swirl the cup to fully immerse the tea leaves. 3. Wait for about two minutes to allow the dry tea to absorb water and unfurl, then top up with water.…

Generally, it takes about 70 days for ripe Pu'er tea to fully mature through pile fermentation. Today, let's take a look at the characteristics of each stage during the fermentation process of ripe Pu'er tea. How long does the fermentation time for ripe Pu'er tea last? First maturity: Around 10 days. At this stage, if the ripe Pu'er tea is brewed, the leaves will be apricot yellow and soft, the liquor color will be apricot yellow with turbidity and fuzz, and the taste will mainly be bitter and astringent with a slight astringency in the sweetness. Second maturity: Approximately 18 days. At this stage, if the ripe Pu'er tea is brewed, the leaves will be light yellow and soft, the liquor color will be yellow and turbid with much fuzz, and the taste will mainly be bitter and astringent but with a faster return to sweetness. Third maturity: About 25 days. At this stage, if the ripe Pu'er tea is brewed, the leaves will turn slightly red with a yellow hue, the liquor color will be yellow with a faint red hue, and the taste will mainly be bitter and astringent with a quick return to sweetness, occurring around 20…

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…

Each type of tea has a unique aroma and flavor, primarily due to factors such as processing methods, raw materials, and geographical environment. The quality of a tea can ultimately be judged by its dry leaves, aroma, flavor, liquor color, and infused leaves. Good Mountain Store discusses the relationship between tea quality and taste from several aspects of mouthfeel. How to appreciate a good tea – taste is crucial. First, Bitterness and Astringency No matter what kind of tea, it will have a bitter taste because it contains polyphenols and caffeine. The overall mouthfeel of a cup of tea is mainly composed of bitterness, astringency, freshness, and sweetness. The balance between bitterness and sweetness is one of the most fascinating aspects of tea. Bitterness, mainly composed of caffeine and polyphenols, contributes to the bitterness in the tea liquor. Bitterness is an indispensable flavor in all teas. Without bitterness, something always seems to be missing, as if there were no bones. Astringency is the uncomfortable sensation caused by polyphenols acting on the mouth. Bitterness and astringency together form the thickness and stimulating character of the tea liquor. High-quality teas should not be overly bitter; the history of tea can also be…

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…

Dahongpao tea has a taste of orchid fragrance, with a rich and lasting aroma. High-quality Dahongpao has a refreshing aroma, and a beautiful taste that is sweet, smooth, and mellow upon entry. Low-quality Dahongpao tastes bitter, astringent, numbing, and sour. The Mouthfeel of Dahongpao: The leaves are stout and uniform in shape, with a fresh green-brown color. After brewing, the tea soup turns into a deep orange-yellow color, clear and bright. The leaves are soft and bright, with crimson edges and light green centers that are yellowish. It combines the mellow sweetness of black tea with the fresh fragrance of green tea, with a harmonious character that is not cold. Dahongpao comes in fragrant and rich styles. Its quality characteristics include a tight, neat leaf shape, a fresh green-brown color, and after brewing, an orange-yellow and bright tea soup, with leaves that display a pleasing contrast of red and green. Dahongpao’s most prominent feature is its rich orchid-like fragrance, with a high and lasting aroma and distinct rock character. Dahongpao is very resilient to multiple infusions, retaining its aroma even after seven or eight brews. How to Brew Dahongpao for Best Flavor 1. Clean the Teaware Good tea deserves good…

There are two scenarios when Pu'er tea has expired: if the quality of the tea remains good with no off or musty odors, it can still be consumed normally; however, if the tea's quality has deteriorated significantly, showing signs such as a strong musty smell, extensive mold growth, a soft texture, and higher moisture content, then the tea should not be consumed. Can Aged Pu'er Tea Be Consumed After Its Expiration Date? Generally, we can see an expiration date on the packaging of Pu'er tea. However, we often hear that Pu'er tea can be stored for a long time and its flavor improves with age, which can lead to confusion about whether there is actually an expiration date. In reality, Pu'er tea does not have a strict expiration date. Why, then, is there an expiration date on the packaging? This is simply due to food and drug safety regulations. The most significant difference between Pu'er tea and other teas lies in its characteristic of becoming more fragrant with age. As a post-fermented tea, the taste of new tea is not as good as aged tea. Over long-term storage, the internal qualities of Pu'er tea undergo transformations through interactions with air…

Green tea retains a large amount of the natural substances found in fresh leaves. It preserves over 85% of the tea polyphenols and caffeine, around 50% of the chlorophyll, and loses very little of its vitamins. This results in the characteristic features of green tea: clear broth and green leaves with a strong astringent taste. Green Tea Glass Cup Brewing Method Clean the tea cup, then pour 85–90°C water into the cup, followed by adding the green tea. Generally, there is no need to cover the cup. The green tea leaves will slowly sink on their own, though at different rates; some will fall straight down, others will descend gradually, and some may float up and down before settling at the bottom of the cup. As the dry tea absorbs water, the leaves gradually unfurl, revealing their original appearance as single buds or leaves. The buds resemble spears or swords, while the leaves look like flags. The aroma of the tea rises from the surface of the broth, creating a refreshing and pleasant scent. Observe the color of the broth, which may range from yellow-green to clear, milky-white with a slight green hue, or light green with a hint of…

What is the price per pound of Yiwu ancient tree Pu'er tea? If it's old tree pure material tea, the general price for pre-monsoon spring tea is around 800 RMB per kilogram, while autumn tea prices are around 600 RMB per kilogram. The character of Yiwu tea is its aroma and soft water. Gafengzhai is especially known for its gentle and refined qualities, a fine product among Jiangnei teas. Savoring it carefully, there is a natural rich honey fragrance within its sweet and mellow taste, a smooth and delicate texture concealing a strong yet steady tea essence, with bitterness and astringency being subtle. The throat resonance is long-lasting and soothing, giving a sense of solidity, richness, and comfort. Novices drink for the aftertaste, but connoisseurs drink for the mountain character. The mysterious aspect of Gafengzhai lies in: from the first sip, you experience the wildness and vastness of the primary forest, along with a subtle smoothness. To put it simply, a good tea, one leaf is enough; one infusion leaves an unforgettable taste; tasting it delights both mouth and mind; once seen, never forgotten! Characteristics of Yiwu Tea: 1. Yiwu ancient tree Pu'er tea is particularly favored for its purity…

Basic Introduction to Asbestos Eagle TeaEagle tea is a woody plant of the Lauraceae family, belonging to evergreen trees, with leaves arranged alternately, thick in texture, and dark green in color. It is widespread in mountainous areas of Sichuan. Its young branches and leaves can be dried and steeped like tea, locally known as eagle tea or old tea. The leaves of eagle tea are oval-shaped, green on the front and white on the back, hence it's also called white tea. Eagle tea contains a lot of aromatic oils and polyphenolic compounds. When steeped, it has a fragrant aroma and robust flavor, initially astringent then sweet, with a strong and lasting taste. Drinking it in summer is particularly refreshing and invigorating. In folk tradition, it is believed to have the effects of relieving heat and aiding digestion. The "Compendium of Materia Medica" records its uses for "stopping coughs, expelling phlegm, alleviating asthma, and quenching thirst." Nutritional ValueEagle tea contains various components such as amino acids, mineral elements, vitamin C, vitamin B1, vitamin B2, flavonoids, polyphenols, and more. Due to its high content of iron, selenium, zinc, and chromium, it is beneficial for improving the functions of the hematopoietic system and…

Raw Pu'er tea does not need to be boiled. From a tea-making process perspective, raw Pu'er tea is a type of tea that has not undergone fermentation. Its tea infusion has a strong flavor and a potent aroma, which can be fully activated through direct brewing. If you choose to boil it, the tea may become overcooked, resulting in a bitter and astringent taste. Moreover, when drinking raw Pu'er tea through brewing, there are certain requirements for the teaware used; it is best to use a purple clay pot. Typically, the method of boiling is chosen, although ripe tea can also be brewed, it just doesn’t produce an infusion as rich as when boiled. Is Pu'er Tea Suitable for Boiling? Experts have clearly stated that Pu'er tea is better suited for brewing and should not be boiled. This is because boiling Pu'er tea can easily result in a concentration that is too high, potentially affecting the spleen and stomach. It also makes it difficult to control the aroma and taste. This applies particularly to raw tea, as the boiling method would make the raw tea into a "paste-like" consistency, with a cloudy infusion and an even more bitter and astringent…

Drinking tea is a delightful experience, but many tea enthusiasts express frustration at how their mood can be ruined when purchasing tea: either they pay too much or the seller substitutes inferior quality products. Indeed, in the complex and diverse tea market, not only are there issues with fake and substandard tea products, but sellers' persuasive sales tactics may also mislead you. Today, let's delve into some common sales pitches used by tea vendors. Pay close attention to these key points so you can avoid being deceived when buying tea in the future! Sales Pitch One "If it's not bitter and astringent, it's not real tea." You've probably heard this phrase if you've ever been around tea, and it's one of the most misleading statements. In fact, the bitterness and astringency in tea are caused by different factors. Generally, the bitter and astringent taste is due to caffeine and polyphenols, or it could result from poor processing. How do you judge? High-quality tea will quickly dispel the bitterness and astringency, followed by a sweet aftertaste. The better the tea, the faster the bitterness and astringency dissipate, and the quicker the sweet aftertaste returns. If the tea remains bitter and astringent…

Many new tea enthusiasts face a headache when they first encounter Pu'er tea: how to choose one that suits their taste. Tasting the tea is the most important part of selecting it. Good quality tea has a full-bodied flavor, high stability and harmony, a strong and lasting sweet aftertaste in the mouth, and ample tea energy. It leaves a variety of rich aromas like floral, fruity, or honey notes lingering in the mouth, with a long-lasting finish. The tea liquor also has a high degree of durability, and after drinking, there's a clear and pleasant sensation in the throat. Tips for Selecting Pu'er Tea 1. First Impression - Comfort and Harmony Upon tasting the tea, what is your first impression? Is it light and sweet, or heavily bitter? Or perhaps strongly astringent? Can you accept the first sip? It's true that bitterness and astringency are necessary characteristics of tea, but if the initial taste lacks any gentleness and you don't enjoy the tea in your mouth at all, then this tea is likely not worth considering. 2. The Taste - Bitterness Turning into Sweetness No matter how good the quality of a new tea, or how well it's made, or…

Pre-Qingming tea is harvested before the Qingming Festival and is less prone to insect infestations. Its buds are delicate, with a fresh green color, subtle aroma, mellow taste, and beautiful form, making it a premium tea. How can one identify pre-Qingming tea? Before brewing, observe the appearance and color of the tea leaves and savor its aroma and taste. How to Identify Pre-Qingming Tea Method 1: Carefully Observe the Color of the Tea. Genuine pre-Qingming tea, new tea, and spring tea generally have a predominantly fresh green color. This is because pre-Qingming tea is made from tea shoots which are the most tender part of the tea plant, having just reached maturity. The shoots contain high levels of chlorophyll, giving them a naturally fresh and vibrant green hue. If the tea is from last year or older, after a year or more of exposure to air, oxidation will be evident. A closer look at such aged teas reveals a dull, "rusty" appearance. Most green teas can be judged as new or old by carefully observing their color. Method 2: Gently Smell the Aroma of the Tea. Pre-Qingming green tea, new tea, and spring tea, having been freshly picked, retain a…

Pu'er spring tea, summer tea, and autumn tea are products of different seasons. Spring tea is known for its high aroma, rich flavor, and durability; summer tea has a mild taste but shows significant transformation; autumn tea exhibits a soft sweetness. Spring Tea: Harvested in March to April, the tea has rich internal qualities, is plump, and boasts a high aroma. Its taste is full-bodied, smooth, and delicate, with excellent durability. Summer Tea: Collected from May to July, this tea has a darker color and long, thin stems. Its fragrance is pure, and the taste is strong and bitter, with a monotonous mouthfeel. Autumn Tea: Picked in September to October, the tea has a yellow-green color, coarse leaves, and a mild, peaceful taste that is sweet and fragrant. Differences and Comparisons Between Pu'er Spring Tea and Summer & Autumn Teas 1. Pu'er Spring Tea Spring tea is usually harvested from March to April, with the exact picking time determined by the climate and sprouting conditions of the year. Spring tea can be divided into "early spring," "mid-spring," and "late spring." It is typically made from the first buds and leaves after winter dormancy. Due to environmental factors such as light…

For Pu'er tea, a "wet warehouse" does indeed have an accelerating effect on aging. The "aging" process of Pu'er tea is essentially an "oxidation" process. During storage, oxidation in Pu'er tea can be categorized into three types: autoxidation, polyphenol oxidation, and enzymatic oxidation under the influence of microorganisms. Does the Use of a "Wet Warehouse" Accelerate the Aging of Pu'er Tea? Too humid an environment can cause rapid changes in Pu'er tea, often leading to "moldiness," rendering the tea undrinkable; additionally, microorganisms brought in by external moisture may cause undesirable microbial activity, resulting in poor quality changes. Too dry an environment will slow down the aging of Pu'er tea and make it become "dry," leaving a feeling of thirst in the throat after consumption. Therefore, when storing Pu'er tea, humidity should be strictly controlled at below 75%. In coastal areas with warm maritime climates, humidity can exceed 75% during the plum rain season, so special attention should be paid to timely ventilation to dissipate moisture. Modern professional tea warehousing: By strictly controlling and lowering the humidity within the tea warehouse, although the tea will not mold or deteriorate, its transformation rate is very slow, this is known as "pure dry…

Most tea-making processes include a step called "kneading," which serves not only to shape the tea but also to facilitate the release of its internal substances, laying a foundation for later transformation. This is particularly evident in Pu'er tea. Kneading is a process that follows the initial steaming or pan-frying of fresh Pu'er leaves, where external force is applied to form the tea into strips and rupture the cell structure, allowing the internal components to adhere to the surface of the tea. The Impact of Kneading on Pu'er Tea Kneading primarily involves applying force to the leaves, rupturing their cell walls and facilitating the release of soluble substances from within the leaves. It also increases the amount of soluble sugars, proteins, and free amino acids. By regulating the concentration of water-soluble substances in the tea, it affects the final concentration when brewed. Sufficiently kneaded tea tends to be richer and more mellow, with a more pronounced throat sensation. Additionally, the overflow of tea juice leads to the oxidation of astringent compounds, reducing bitterness and improving palatability. Tea that has been inadequately kneaded may lack richness and have a more noticeable astringency when consumed immediately. The potential for transformation in Pu'er…

Behind every good cup of tea, there is a meticulous attention to detail in every step of the process, from growing the tea plants, harvesting the leaves, to brewing the tea. Expensive tea isn’t necessarily good or suitable for you. Many tea enthusiasts share this feeling: once you fall in love with tea and start drinking it regularly, it becomes hard to give up. Sometimes it’s hard to put into words exactly why, but you just like the feeling. When you come across a great cup of tea, it has a rich and full-bodied broth with a subtle aged fragrance. It may taste slightly bitter at first, but then a gentle sweetness lingers on the palate, leaving an aftertaste that’s both refreshing and intriguing. Tea comes in many different forms; each mountain range, each type of tree, produces its own unique flavor. Even within the same village, differences in picking methods, the timing and heat used in stir-frying and sun-drying can result in markedly different flavors. Even when the tea comes from the same mountain, different tea makers will produce vastly different results. Fame doesn’t guarantee quality; good tea must be crafted by skilled tea masters. Everyone’s taste buds are…

Drinking Pu'er tea is a relaxing and enjoyable experience in itself. Even if you drink it like chugging down the tea broth, as long as you can enjoy the various oral experiences that the tea leaves bring. Although there's no need to adhere to a certain form when drinking tea, it should be done in a way that pleases you. If you can master the most basic tasting techniques, you'll also learn how to judge the quality of the tea, and at the very least, you won't be easily fooled by tea shop owners. Today, we will discuss the first step to enjoying Pu'er tea - learning how to taste it properly. Aroma from an Empty Cup One sip clears my drowsiness, my thoughts become clear and full of the world. Pu'er tea is rich in internal substances, including a large amount of aromatic compounds. These include camphor, medicinal, lotus, and jujube fragrances. Different Pu'er teas have their own unique aromas, so smelling the aroma is a very important part of the tasting experience. A common misconception is that people think smelling the aroma involves holding a cup of tea and sniffing the aroma of the broth. In reality, smelling…

The processing steps for green tea are mainly five: picking, withering, fixation, rolling, drying, and packaging. Among these, fixation is the key step in green tea processing. The Process of Making Green Tea 1. Picking Picking involves the process of harvesting the tea leaves. There are strict standards for picking, including the maturity and uniformity of the shoots and leaves, as well as the time of picking, which are all critical factors that determine the quality of the tea. 2. Withering After fresh leaves are picked, they are spread out on clean surfaces to a thickness of about 7–10 centimeters. The withering time is generally 6–12 hours, during which the leaves should be turned appropriately. When the moisture content reaches 68%–70%, and the leaves become soft and emit a fragrant aroma, they are ready for the fixation stage. It is crucial to maintain the appropriate moisture level: too low and the leaves will dry out and become flavorless; too high and the accumulation of water can result in a bitter taste. 3. Fixation (Killing the Green) Fixation is a critical step in green tea processing. It involves applying high temperatures to evaporate moisture from the leaves, deactivate enzyme activity, prevent…

Boil a pot of water, use the temperature of the water to warm the tea leaves, and you'll have brewed a cup of fragrant tea. Everyone who drinks tea knows that it shouldn't be steeped too many times, but most also know that some teas can be boiled. So how do you boil tea? What Are the Benefits of Boiling Tea 1. Releases More Internal Substances British scientists found that boiling tea allows the leaves to release more of their internal substances compared to brewing with boiling water, enhancing health benefits and anticancer properties. Studies show that boiling tea in a kettle for 5 minutes results in the highest concentration of antioxidants that can absorb harmful substances. An hour after drinking tea boiled for 5 minutes in a kettle, the level of antioxidants in the blood increases by 45%. Boiling tea also enables a full release of substances such as catechins, caffeine, and tea pigments, enhancing effects like invigoration, fat reduction, and disease prevention, which are beneficial to human health. 2. Enhances the Aroma of the Tea In many regions, water heated in a standard kettle does not reach boiling point, and hot water cools quickly in winter. This makes…

Aging is a critical step for sheng (raw) tea, not just for storage but also for transforming it towards being fragrant, mellow, sweet, smooth, and lubricating. Beyond aging to achieve higher prices, what else does aging bring to raw Pu'er tea? Sensory Changes During storage, due to factors such as moisture, temperature, and sunlight, changes occur in the color, taste, and aroma of raw Pu'er. The color of the infusion shifts from greenish-yellow to reddish-yellow, the aroma transforms from fresh to aged, and any sun-dried scent diminishes or disappears. Changes in Aroma Pu'er tea has earned the reputation as a "drinkable antique" due to its unique quality of becoming more fragrant with age, which is also a significant factor in determining the price of aged Pu'er in the market. Under suitable storage conditions, Pu'er tea can develop various aromas during aging, including roasted, phenolic, aged, and woody scents. Changes in Soluble Extract Content Soluble extracts include catechins, soluble sugars, amino acids, caffeine, and water-soluble pectin, among others. The level of water-soluble extracts reflects the amount of soluble substances in Pu'er tea, indicating the thickness of the infusion and the intensity of the flavor. However, there is no definitive conclusion regarding…

Dark tea is a post-fermented tea and both boiling and brewing are great methods. There's no rule that it can only be boiled or only brewed; for example, some northern regions prefer boiling while southern areas tend to brew the tea. Therefore, there's no good or bad between brewing and boiling dark tea—it depends on different people, places, ages, and grades of raw materials. There's no absolute answer. How to Drink Dark Tea Best? 1. Traditional Method (Boiling) Sit around a stove, enjoy fine tea, and talk about life—it's very pleasant. It's recommended to brew the tea about five times before boiling. For urban indoor use, a "clay pot + induction cooker" is suggested. Take about 6 grams of tea and heat the water to around 60 degrees Celsius before adding the tea (first rinse the dark tea with boiling water before placing it in the teapot). Slowly boil the tea, then continue boiling for about 5 minutes after it comes to a boil before drinking. 2. Iced Tea Method Use cooled water or mineral water. First rinse the tea with boiling water, then put the tea into a cup (bottle/pot) filled with cold water. In an indoor environment, you…