brewing

Often, when drinking tea, each infusion may taste different, either too strong or too weak. Why is this? Most likely, it's due to an inaccurate amount of tea used. So, how much tea should you use exactly? How Much Tea Should You Use When Brewing? For a 110ml gaiwan, the tea amount is typically between 3 to 8 grams, varying based on the type of tea and personal preference. Green tea or Yellow tea: Use a ratio of 1:50, which means about 3 grams of tea. White tea: Use a ratio of 1:20, requiring 5 grams of tea. Black tea: Use a ratio of 1:20, with 5 grams of tea. Wuyi rock tea: Use enough tea to fill about 1/3 of the gaiwan, which is 8 grams. Pu'er tea: Use a ratio of 1:15, which is 7 grams of tea. Scented tea: Use a ratio of 1:50, approximately 3 grams of tea. Brewing tea is a process of gaining experience and becoming more skilled. With more experience, you won't follow rigid rules but rather develop a more relaxed approach to drinking tea. After some practice, you'll find the perfect amount of tea that suits your taste. If you prefer a…

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…

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…

Sheng (raw) Pu'er tea is made by naturally aging freshly picked tea leaves, a product of sun-dried tea that has not undergone the process of wet-piling fermentation. It is characterized by its bitterness that turns into a sweet aftertaste and its astringency that lingers, creating an endless charm. While much discussion often surrounds the benefits of ripe Pu'er tea, let's take a closer look at the wonders of raw Pu'er: 1. The Anti-Aging Secret of Beauties Sheng Pu'er tea shares many similarities with green tea, notably its antioxidant properties. In the minds of most people, antioxidants are synonymous with anti-aging. But what causes aging in the first place? It's all down to free radicals. The oxygen we inhale combines with fats and sugars in our bodies to produce energy, which fuels our daily activities. However, during this process, a small portion of oxygen transforms into free radicals, also known as oxidants. Remember from junior high chemistry that these can cause metals to rust? Imagine these free radicals running rampant through your body over time, causing it to "rust." Sheng Pu'er tea acts like a law enforcer, using its effective chemical components and various vitamins to neutralize these pesky free radicals.…

Dandelions are not only delicious but also nutritionally rich, offering numerous benefits to the human body. Some of the wild dandelions gathered can be eaten fresh with sauce, while others can be made into tea to drink daily, which can help prevent internal heat throughout the year! Why can it be said that you won't experience internal heat for a whole year? Because dandelions effectively clear heat and detoxify, reduce fire and inflammation, and have broad-spectrum antibacterial properties, they are known as "natural antibiotics." Dandelions can be considered one of the most nutrient-rich wild vegetables on Earth. The United States Department of Agriculture's 8th Bulletin points out that, when evaluating overall nutritional value, dandelions rank fourth among green vegetables. Let me show you how to make your own dandelion tea, perfect for daily consumption, helping you stay free from internal heat, and it’s simple and convenient! Today, I'll teach you how to make dandelion tea, which is much better than simply drying dandelions and brewing them in water! Homemade Dandelion Tea: 1. Harvest fresh wild dandelions, making sure to gather those that haven't been contaminated. This ensures the tea you make will be safe and reliable. 2. Clean the dandelions.…

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.…

At the tea table, ancient tree tea is a topic that never runs out of conversation. It represents a niche market within Pu'er teas and stands for the highest quality of Yunnan Pu'er teas. The rise in popularity of ancient tree tea has inevitably brought about controversies and differing opinions. To better understand ancient tree tea, let's explore these three lesser-known facts that reveal the true nature of this special tea. 1. Why is a century-old age used as the dividing line for ancient tree tea? Setting any specific point in time as the dividing line between ancient and younger trees presents an unavoidable issue – the quality of the tea leaves does not undergo a qualitative change at the moment it crosses that line. Due to wars, epidemics, and other reasons during the late Qing Dynasty and early Republican period, tea production in Yunnan suffered greatly, and planting of tea trees was largely halted for several decades. Using a century as the dividing line for ancient tree tea effectively spans several decades, and the difference in age between such trees results in discernible differences in quality. Therefore, setting the standard for ancient tree tea at a century old is…

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…

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.…

Nowadays, more and more people enjoy collecting Yixing teapots, not only for the rich aroma they bring to tea but also for their unique aesthetic appeal and artistic enjoyment. One aspect that sets Yixing teapots apart from other tea wares is their ability to become more beautiful with use and care. For Yixing beginners, most believe that a teapot is merely for drinking tea and appreciation, and does not fall under the category of cultural playthings. This is actually a misconception. In a broader sense, Yixing teapots do belong in the realm of cultural playthings. Many tea enthusiasts enjoy sipping tea while playing with small Yixing teapots. Here are some tips for nurturing your Yixing teapot. TIP 1: Keep it clean We consistently emphasize cleanliness for any tea ware, as dirt is the "biggest enemy" of Yixing teapots. Once a cultural plaything becomes dirty, it is often irreparable. Keeping your teapot clean and hygienic is therefore the first important step in nurturing it properly. A newly purchased Yixing teapot should be thoroughly cleaned. Used teapots should also be kept clean inside, free of any residual tea stains. Develop the habit of cleaning your teapot after each use. When not in…

Pu'er tea is a popular type of tea in China. From a Traditional Chinese Medicine perspective, Pu'er tea has a relatively gentle nature and can effectively clear damp heat from the liver and gallbladder. Drinking Pu'er tea regularly can help alleviate irritability and may relieve symptoms of certain skin conditions like eczema or dermatitis. Since Pu'er tea can clear liver fire, it can also help with clinical symptoms such as bad breath and dry mouth. From an experimental standpoint, Pu'er tea contains potent antioxidants that can eliminate free radicals and reduce the content of unsaturated fatty acids, thereby decreasing the risk of cardiovascular diseases. The benefits and effects of Pu'er tea One: Nourishing and protecting the stomach Modern research confirms that drinking aged Pu'er tea or ripe Pu'er tea in moderation can warm the stomach. This indicates that Pu'er tea has high medicinal value. Scientific studies show that, in addition to sharing common functions with other teas, modern research confirms that Pu'er tea has more prominent therapeutic effects in the following areas: nourishing and protecting the stomach. Under appropriate concentration, drinking mild Pu'er tea does not stimulate the stomach. The viscous, smooth, and rich Pu'er tea forms a protective layer…

Choosing a teapot based on the tea you intend to brew involves continuous exploration and practice. It requires comparing and analyzing during the process of brewing, so that the teapot complements the tea and the tea nurtures the teapot, achieving a harmonious balance. Once a purple clay teapot has been well-maintained, Professor Shen from China Porcelain Library suggests trying it out with different types of teas, then deciding which type of tea best suits the pot based on personal experience. After that, stick to using the pot for that specific type of tea, ensuring "exclusive use for a specific purpose." In the process of selecting a teapot for tea or vice versa, one can appreciate the subtleties of "drinking tea with intention." As more people develop an understanding of teapots, the return to a scholarly ambiance has become the current theme. Many are seeking environments imbued with an antique flavor, simply because the world moves too fast and they have less and less time for themselves. Purple clay teaware offers the conditions necessary to satisfy this desire. Many traditional teapot shapes that have been passed down through history, such as the Shi Piao, Jing Lan, Seng Mao, Tuiqiu, Qiduan, Huling,…

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,…

There are many types of tea on the market, and everyone has their preferences. However, the key lies in the choice of tea ware. When brewing tea, using corresponding tea ware can make the taste much better than ordinary ones. Many people enjoy drinking Pu'er tea, so what kind of tea ware is best to brew this type of tea? Additionally, some people are not clear about how to use tea ware. Let's look at the details below. What Kind of Tea Ware Should Be Used for Pu'er Tea 1. Yixing (Purple Clay) Tea Ware Pu'er tea is a type of tea worth savoring. When brewing Pu'er tea, the selection of tea ware cannot be overlooked; otherwise, it would be a waste of such good Pu'er tea. Speaking of suitable tea ware for brewing Pu'er tea, Yixing (purple clay) tea ware is naturally the first choice. This is because Pu'er tea requires hot water to slowly release its essence. Therefore, the temperature-retaining properties of a Yixing teapot make it the most suitable option. Moreover, the excellent breathability of Yixing teapots perfectly preserves the original aroma of Pu'er tea. Benefits of Brewing Pu'er Tea with a Yixing Teapot: Using a Yixing…

Pu'er tea can be divided into ripe and raw tea, with the price of raw tea generally varying according to the prices from different mountains. The price of this type of ancient tree Pu'er tea usually ranges between 300 to 600 yuan, but as the years increase, the price of raw tea becomes higher. The sweetness in ancient tree Pu'er tea comes with a naturally rich honey fragrance, a smooth and delicate texture containing a strong yet restrained tea aroma, and the bitterness is also reserved. So, what is the price of centennial ancient tree Pu'er tea? 　　1. How Much Does Centennial Ancient Tree Pu'er Tea Cost Per Pound? 　　The price of Pu'er ancient tree tea is relatively high, and the price for centennial ancient tree Pu'er tea is even more expensive. The price of centennial ancient tree Pu'er tea is generally between 1500-30000 yuan per pound, with ordinary quality centennial ancient tree Pu'er tea priced at 1500-3000 yuan per pound. Some lower-quality centennial ancient tree Pu'er teas are priced at 1800-2500 yuan per pound, while better quality ones are priced at 3000-6000 yuan per pound. 　　Secondly, the price of medium-quality centennial ancient tree Pu'er tea is around 6000-8000 yuan…

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…

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…

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…

Throughout history, human dietary habits have adapted to the local environment and climate. For instance, in many southern regions with high humidity, people tend to favor spicy foods, such as in Hunan, Hubei, and Sichuan provinces. However, there is one particularly humid area—Guangdong—where Cantonese cuisine rarely features spiciness. So, what do the people of Guangdong rely on for spleen tonification and dampness removal? Finally, we discovered their health-preserving secret—Chenpi (aged tangerine peel). The traditional approach of the Cantonese is to steep Chenpi in water or use it in soups, which helps to promote qi movement, eliminate dampness, and transform phlegm. This method is truly excellent, simple yet balanced, with noticeable effects. Tea enthusiasts who enjoy drinking tea and making soups might want to learn more about this. Chenpi is versatile; here are some combinations: Chenpi has multiple uses: it can be consumed alone, steeped in tea, used in medicine, and added to dishes. However, some tea enthusiasts may be unsure about how best to combine it. Chenpi can complement tonifying herbs to nourish deficiencies, work synergistically with descending herbs, and produce different effects when paired with various foods. 1. Ginger: Most households likely have ginger on hand. Chenpi ginger tea…

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…

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…

"The Classic of Tea," authored by Lu Yu during the Tang Dynasty, is a specialized work that not only meticulously records methods of tea cultivation, production, and consumption but also delves into the varieties and uses of tea implements. This article will introduce you to the types of tea implements mentioned in "The Classic of Tea" and their significance within tea culture. Overview of "The Classic of Tea" "The Classic of Tea" is the world's first specialized work on tea, providing an all-encompassing introduction to various aspects of tea. In his book, Lu Yu introduced the concept of "the Way of Tea," emphasizing its spiritual and cultural value. The text is divided into ten chapters, with the descriptions of tea implements mainly concentrated in the chapter titled "Chapter Four: Implements." Varieties of Tea Implements in "The Classic of Tea" According to "The Classic of Tea," tea implements primarily consist of the following categories: Water-Boiling Implements: These include the wind stove and the kettle (fǔ), used for boiling water and brewing tea. Tea-Drinking Implements: Primarily tea bowls and cups, used to hold brewed tea. Tea-Storing Implements: Such as tea baskets and boxes, used for storing tea leaves. Auxiliary Implements: Including the…

Expanding the tea territory for three thousand miles, and stirring up events for several hundred years. Starting point of the ancient path, source of tribute tea, the master of the six mountains. Geographical Location of Yiwu Yiwu Town is located in the north of Mengla County, 111 kilometers away from the county seat of Mengla, and 122 kilometers away from Jinghong, the seat of the prefecture. To the east, it borders Laos with a national border of 100 kilometers. To the north, it neighbors Zhen Dong Town of Jiangcheng County. To the south, it connects with Menglun Town and Yaoqu Township. To the west, it faces Xiangming Township. A Brief Discussion on Yiwu, Seven Villages and Eight Hamlets: The origin of Yiwu tea is in Yiwu Township, Mengla County, Xishuangbanna Prefecture, Yunnan Province. Yiwu is actually a large tea area, and its tea is mainly distributed across the “Seven Villages and Eight Hamlets.” The seven villages are Mahēi Village, Gaoshan Village, Luoshuidong Village, Manxiu Village, Sanhe She Village, Yibi Village, and Mansa Village. The eight hamlets are Guafengzhai, Dingjiazhai (Yao Ethnic Group), Dingjiazhai (Han Ethnic Group), Jiemiao Village, Luodezhai, Dazhai, Zhangjiawanzhai, and Xinzhai. The Yiwu tea area is one of…