Chinese Tea

The European tea wares, though not as culturally profound as the Chinese ones, surpass them in design and decoration. The exquisite silver tea wares of Europe are a prime example in this regard. Today, we share with you content from Chapter Five of Yu Yue's book, Tea Fun in Various Colours: The Dissemination of Chinese Tea Abroad and Foreign Tea Affairs (published by Guangming Daily Press in August 1999). In the 17th century, the upper echelons of European society used porcelain teapots for tea drinking. Soon after, silversmiths created pure silver teapots and teaspoons. From 1755 to 1760, they began crafting silver-plated teapots with high artistic value. The early British silver teapots were most distinctive in the 18th century and were exported to American colonies in large numbers. Due to the preciousness of tea at the time, early silver teapots were mostly small. Some were lamp-shaped, some pear-shaped, with the lamp shape being the earliest, starting production in 1670. Pear-shaped silver teapots first appeared during Queen Anne's reign and remained popular through the ages. The first pear-shaped teapot in America was created by Boston's Cony, which is considered the oldest teapot on the continent. During King George I's reign, Lin…

Famous mountains in the world are known for producing miraculous herbs. When discussing tea, ancient people would always start with Mount Mengding. The city of Ya'an is renowned as the source of world tea culture, and Mount Mengding, with its millennium-old history of tribute teas. Visiting Mount Mengding is not just about asking questions about tea, nor merely a pilgrimage or a search for roots, but rather a veneration of the sacred tea and a spiritual refuge deep within one's faith. The story of the world's first tea leaf unfolds gently on Mount Mengding... 1. Mountains Receiving Heavenly Rain, Tea Blessing Mankind China is the birthplace of tea, Sichuan is where tea was nurtured, and Ya'an is the cradle of world tea culture. In Ya'an, the "Rain City," there is a feng shui treasure spot that ancient astronomer Yuan Tian Gang called "the cycle of heaven, the great gathering of water and qi." This place, revered by tea lovers worldwide as the "Holy Mountain of World Tea Culture," is Mount Mengding. Upon entering Mount Mengding, one feels a sense of pilgrimage, much like Buddhists visiting Lumbini or scholars going to Qufu. Just as Lumbini is associated with the Buddha and…

Since the legendary “Shennong tasted a hundred herbs and encountered seventy-two poisons, which were cured by tea” 4,700 years ago, the magical effects of tea have been admired and puzzled over by generations. The Herbal Supplement marvels: “All medicines are specific for certain diseases, but tea is a medicine for all ailments.” Why does tea have such miraculous value? What mysterious substances does it contain? Modern high technology has finally deciphered this age-old mystery: scientists have discovered that the main components of tea are catechins and tea pigments. Among these, tea pigments are the jewel in the crown, the crystallization of tea culture, the dream of tea medicine, and the pinnacle of tea science. 1. What Are Tea Pigments? Tea pigments (Teapigments) refer to water-soluble pigment mixtures generated through the oxidation and polymerization of polyphenols, primarily catechins, during tea processing. They mainly include theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). The molecular structure of tea pigments still retains the basic characteristics of catechins, but they are more valuable, safer, and more stable than catechins. Theabrownins in tea pigments are the most stable and have the largest molecular weight. Tea pigments are weakly alkaline, and their weak alkalinity is one of…

Spring, the season of rejuvenation and renewal, is also a highly anticipated time for tea enthusiasts. Spring tea, known for its unique aroma and flavor, is considered the pinnacle among teas. Among spring teas, Pre-Qingming Tea and Pre-Grain Rain Tea stand out particularly. They not only represent two different picking times in Chinese tea culture but also carry rich cultural significance and appreciation value. Today, let's discuss the differences between these two types of tea and their unique charms. Pre-Qingming Tea: Pre-Qingming Tea, as the name suggests, refers to tea picked before the Qingming Festival. Because it is harvested earlier, the tea accumulates more nutrients, and thus Pre-Qingming Tea is renowned for its freshness, clear fragrance, and rich flavor. The picking standards are usually high, often consisting of one bud with one leaf or one bud with two leaves. The tea has a delicate appearance and a bright green color, making it a premium variety. Pre-Grain Rain Tea: Pre-Grain Rain Tea refers to tea picked before the Grain Rain Festival. Compared to Pre-Qingming Tea, Pre-Grain Rain Tea has a longer growth period, and the content of polyphenols in the tea is higher, resulting in a richer flavor and more lasting…

"Ten thousand poems in sixty years," Lu You was one of the foremost poets of the Song Dynasty. When it comes to tea poetry, he is an indispensable figure, standing as a splendid cultural milestone in the history of Chinese tea poetry. Lu You was born into a prominent family; both his parents were from influential clans. He received a fine education from a young age and took the imperial examination administered by the Ministry of Rites during the reign of Emperor Gaozong but was dismissed by Qin Hui. In middle age, he traveled to Shu (Sichuan), leading a military life, and in his later years, he retired to his hometown. Born in a Tea Region Lu You was born in Shanyin (present-day Shaoxing, Zhejiang), a region known for its tea culture. From a young age, he was immersed in the tea-drinking culture. Mount Kuaiji was famous for producing Rizhu tea, and Lu You had a particular fondness for his hometown's teas, with Rizhu tea being at the top, followed by olive tea and Dingkeng tea, all of which found their way into his poetic works. He spared no effort in praising his hometown's fine teas in his poetry. One…

"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…

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…

This year is a critical one for the high-quality development and transformation of the Liubao tea industry in Wuzhou. Our city is committed to the goal of "increasing farmers' income, attracting enterprises to expand markets, building brands, and establishing standards for stable growth." We are accelerating the "large-scale, branded, and standardized" development of the Liubao tea industry in Wuzhou. Recently, with the promotion of the Autonomous Region's Market Supervision and Administration Bureau, the Liubao tea industry in Cangwu County, Wuzhou City, has become the only one in Guangxi selected as a national regional pilot for the second batch of quality management system certification improvement actions for small and micro-enterprises. The kick-off meeting for the national regional pilot program on quality management system certification improvement actions for small and micro-enterprises in the Liubao tea industry was held in Liubao Town, Cangwu County, Wuzhou City, on August 6. The event was jointly organized by the Autonomous Region's Market Supervision and Administration Bureau, the Wuzhou City Market Supervision and Administration Bureau, and the Cangwu County People's Government. According to the pilot plan, with joint efforts from the Autonomous Region and Wuzhou City market supervision departments and Cangwu County, through three years of effort,…

China is the birthplace of tea and the cradle of its culture. The vast distribution of tea-growing regions in China yields a rich variety of teas, each with its own distinctive techniques passed down through generations. In recent years, the coordinated development of tea culture, industry, and technology has had a significant impact on economic and social growth. This humble leaf continually exhibits new vitality. In late May, clouds shroud Tongmu Village in Xingcun Town, Wuyishan City, Fujian Province, located within the Wuyi Mountain National Nature Reserve. Here, tea plants grow freely, narrating a tale of vibrant life amidst tranquility. Teas produced within a 500-mile radius around Tongmu Village are known as “Zhengshan Xiaozhong.” Liang Junde, a provincial inheritor of Zhengshan Xiaozhong black tea-making skills, states, “Great mountains and waters produce great teas. Chinese teas like Zhengshan Xiaozhong are products of excellent ecosystems.” If climate and environment bestow natural advantages, then time-honored tea-making techniques ensure consistently high quality. Fixation, cooling, rolling... At the recent exhibition “Ancient Wuzhou Jinhua: A City’s Scenery and a Pot of Tea,” held at the China Arts and Crafts Museum (China Intangible Cultural Heritage Museum), Pan jintu, a municipal inheritor of Wuzhou Julu Rock Tea production…

Chinese tea culture is the culture of tea production and consumption in China. China is the birthplace of tea, and it is said that Chinese people began to discover and utilize tea during the time of the legendary Shennong, which is no less than 4,700 years ago. To this day, among the Han people, there is a custom of using tea as a gift, and there are unique tea-drinking characteristics in places like Yunnan. As one of the seven daily necessities (firewood, rice, oil, salt, soy sauce, vinegar, and tea), drinking tea was very common in ancient China. Drinking tea can prolong life, beautify the body, and maintain health. So what components are in tea? And what benefits do they provide? Tea polyphenols are the most abundant soluble components in tea and are the primary substances responsible for its health and wellness benefits. The most typical representative is catechin (polyphenol), which has multiple effects including antioxidant (elimination of oxygen free radicals), reduction of the risk of cardiovascular disease, lowering of blood lipids, reduction of body fat formation, and modification of gut microbiota ecology. 1. Tea can reduce the risk and mortality of cardiovascular diseases According to research reports, Japanese researchers…

Fuding, as a primary production area for white tea in China, boasts unique geographical climatic conditions and superior natural ecological environments. In 2021, the tea gardens in Fuding had an area of approximately 20,300 hectares available for picking, with a total tea production of 34,000 tons, including 26,500 tons of white tea; the comprehensive total value of the tea industry was 13.726 billion yuan, representing a year-on-year increase of 14.8%. The initial processing forms the foundation for the quality of white tea, and improvements in product quality help to strengthen the market competitiveness of Fuding white tea. The article traces the development of Fuding white tea, summarizes the main equipment and supporting technologies used in the processing of white tea during practical applications, and provides references for the initial processing production of Fuding white tea. It aims to promote the improvement of processing equipment and technologies, enhancing the cleanliness, standardization, and intelligence levels of production for Fuding white tea. 01 The Development of Fuding White Tea "Tea buds processed by fire are inferior, while those sun-dried are superior." Records about the method of making white tea date back to the Ming Dynasty. According to Zhang Tangheng's "Chinese Tea Processing," "In…

Pu'er tea is a historic Chinese tea, classified as a post-fermented tea and a notable variety of dark tea. Pu'er tea is celebrated for its remarkable health benefits and mild nature that does not harm the stomach, making it a favorite among tea enthusiasts. As a beginner, how should one appreciate Pu'er tea? The appreciation of Pu'er tea involves experiencing five levels of its aroma: floating scent in water, scent entering the water, scent contained within the water, scent arising from the water, and scent becoming one with the water. Floating Scent in Water The most basic level of Pu'er tea aroma, where the scent is superficial and fleeting. It can be smelled but not fully tasted. Its characteristic is that while the scent is noticeable in the air during brewing and on the lid of the teacup, once ingested, the aroma significantly diminishes or even disappears. Scent Entering the Water A more developed level of Pu'er tea aroma, where much of the scent dissipates into the air, with a small portion blending into the tea liquor. This level of aroma provides an experience where the tea smells good and also tastes good, although not as fragrant as when smelled.…

Jingyang Fu Tea, as a traditional famous tea from Jingyang County, Shaanxi Province, China, is not only renowned for its unique flavor and manufacturing process but also favored by tea enthusiasts for its abundant health benefits. This article delves into the benefits and effects of Jingyang Fu Tea, guiding you through this healthy choice of traditional tea culture. History and Culture of Jingyang Fu Tea The history of Jingyang Fu Tea can be traced back to the Tang Dynasty, making it one of the oldest types of tea in China. It is well-known for its unique fermentation process and compressed shape, which not only endow Fu Tea with a distinctive flavor but also make it more convenient for storage and transportation. The production technique of Jingyang Fu Tea has been listed as a national intangible cultural heritage, an essential component of traditional Chinese tea culture. Manufacturing Process of Jingyang Fu Tea The manufacturing process of Jingyang Fu Tea includes several steps such as picking, fixing, rolling, fermenting, and compressing. Among these, fermentation is the critical step that forms the unique flavor of Fu Tea, where the chemical components of the tea leaves transform through microbial action, producing the distinctive aroma…

In the scorching summer heat, milk tea shops that use various famous Chinese teas to create thirst-quenching drinks can be found on every street corner. The lingering aftertaste of these refreshing beverages is enchanting. When it comes to drinking tea, it's a Chinese invention that has benefited all of humanity. From the tea-chewing practices of ancient Chinese ancestors to the tea porridge of the Shang and Zhou dynasties, from the tea brewing methods of the Tang Dynasty to the tea whisking of the Song Dynasty, and from the infusion practices of the Ming Dynasty that have continued to this day, no other beverage has permeated Chinese history as deeply as tea, which is also widely embraced around the world. The "Elixir" Developed by the Ba-Shu People "Tea is a fine tree of the southern regions." This is the opening sentence of the world's earliest known treatise on tea, The Classic of Tea, written by Lu Yu of the Tang Dynasty. Wild tea trees originated in the southwestern region of Ba-Shu (modern-day Sichuan and Chongqing), with a history dating back over ten thousand years. When the ancestors of the Ba-Shu people wandered through dense primeval forests, they encountered these magical leaves.…

Fruit and flower aromatic black tea is a new type of black tea made by integrating the shaking green process of oolong tea into the traditional Tanyang Gongfu black tea processing technique, resulting in unique qualities such as peach and orchid fragrance. It has been well-received by consumers in recent years. In this issue, we revisit the insightful explanations given by Lin Hong, the representative inheritor of the national intangible cultural heritage project (Tanyang Gongfu), in "The Tea Maker Speaks," covering the background of creating fruit and flower aromatic black tea, the shaking green process, suitable cultivars, and differences from traditional Tanyang Gongfu black tea. I. Background of Creating Fruit and Flower Aromatic Black Tea? Tanyang Gongfu black tea has a history of nearly 200 years and was listed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2022. Fu'an is the birthplace of Tanyang Gongfu black tea. Starting in 2000, the municipal party committee and government of Fu'an, along with local tea authorities, began promoting adjustments in the tea industry structure, which included two aspects: adjustment of tea cultivars and adjustment of tea products. 1. Adjustment of Tea Cultivars In 2000, the main tea cultivars…

On a winter afternoon, sitting around a warm charcoal brazier with a few friends or family, placing some teapots and roasting persimmons, sweet potatoes, mandarins, and more, accompanied by the bubbling sound of boiling tea, sipping tea, eating fruits, and chatting, feeling the passage of time... Recently, as temperatures across the country have gradually dropped, a trend of "tea boiling by brazier" has become increasingly popular on social media platforms. Just like the camping craze in summer, the winter tea-boiling craze has also undergone modernization Let's take a look at this new wave of "New Chinese-style Tea Boiling by Brazier"! In fact, tea boiling by brazier is not a new thing. It began in the Northern and Southern Dynasties and flourished during the Tang and Song Dynasties. Up to the present day, it has always carried the unique tea culture of China. Tea Boiling by Brazier Tang Dynasty Lu Yu "Tea boiling by brazier" was known as a tea banquet in the Tang Dynasty. In his book "The Classic of Tea," Lu Yu summarized detailed steps and ingredients for boiling tea: For fuel: "Use charcoal first, then strong wood"; For water: "Mountain spring water is best, river water is second,…

Basic Introduction to Junlian Black Tea Junlian Black Tea is a specialty product of Junlian County, Yibin City, Sichuan Province. The tea is tightly twisted and elegant in appearance, with prominent golden tips. It has a rich aroma with natural floral and fruity notes that are distinct. The taste is fresh and mellow, with a long-lasting aftertaste, and it exhibits a strong regional style. Sichuan is one of the birthplaces of tea trees. Junlian County, located on the southern rim of the Sichuan Basin, has mountainous yellow clay and purple sandy soil for its tea gardens. Generally at high altitudes, it is not significantly affected by summer droughts, making it ideal for black tea production. The local Junlian variety "Early White Tip" is most suitable for making black tea. The black tea produced in Junlian is known as "Sichuan Black Tea" in trade. Besides the superior natural conditions, the excellent tea tree variety "Early White Tip" is also an important material foundation for the formation of its outstanding quality. Junlian Black Tea has health benefits such as warming the stomach, refreshing the mind, relieving fatigue, stopping diarrhea, antibacterial effects, enhancing immunity, aiding digestion, stimulating appetite, strengthening the heart muscle, lowering…

Chinese tea has undergone various transformations throughout its long history, symbolizing the brilliance of our culture.Throughout different eras, ancient Chinese people underwent numerous changes in their understanding of tea, its consumption, and its functional development. In terms of drinking tea, the ancients invented a variety of brewing methods, one of which is the ancient yet novel method of brewing tea. However, there are differences between brewing and infusing tea, both in terms of historical origin and specific steps involved. I. In Ancient Times, the Distinction Between Brewing and Infusing Tea Brewing tea may be unfamiliar to many young tea enthusiasts, sounding quite novel. However, according to historical records, the practice of brewing tea had its origins during the Wei, Jin, and Southern and Northern Dynasties. At this time, tea was sometimes brewed on its own but more often combined with ingredients such as green onions, ginger, and orange peels, known as "Ming drink." Occasionally, it was also brewed with porridge or vegetables, referred to as "Ming porridge" or "Ming vegetable." After undergoing changes, the method of brewing tea became prevalent during the prosperous Tang Dynasty. The "Tea Sage" Lu Yu, drawing from the tea-drinking practices of his predecessors and through…

The benefits of Xinyang Maojian tea include fighting aging, refreshing the mind and lifting the spirits, replenishing hydration, and quenching thirst. As an unfermented tea, it is rich in natural compounds that help to cool the body and relieve dryness. It can also improve bad breath and abdominal bloating. Regular consumption can freshen the breath, promote digestion, and alleviate fatigue. Xinyang Maojian Xinyang Maojian, also known as Yu Maojian, belongs to the category of green teas and is one of China's top ten famous teas and one of the renowned specialties of Henan Province. Its main producing areas are in the districts of Shilhe (formerly Xinyang City) and Pingqiao (formerly Xinyang County), as well as Luoshan County. Created by Han Chinese tea farmers, during the early years of the Republic of China era, the five major tea societies in the Xinyang tea region produced high-quality native Maojian tea, which was officially named "Xinyang Maojian." Benefits and Effects of Xinyang Maojian Quenching thirst, clearing the mind, and brightening the eyes. Xinyang Maojian has multiple functional effects, containing a wealth of proteins, amino acids, alkaloids, tea polyphenols, sugars, organic acids, aromatic substances, and vitamins A, B1, B2, C, K, P, as well…

From July 26-27, the 2024 Jiangsu Tea Industry New Quality Productivity Seminar and the 11th Member Representative Assembly of the Jiangsu Tea Society, hosted by the Jiangsu Tea Society and co-organized by Jiangsu Agricultural and Forestry Vocational and Technical College and Jurong City Agriculture and Rural Affairs Bureau, was held in Jurong, Jiangsu. Nearly 250 delegates from across the province attended. Attending the conference were: Feng Shaodong, Vice Chairman of the Jiangsu Provincial Association for Science and Technology; Wu Jianhua, Second-Level Inspector of the Jiangsu Provincial Department of Agriculture and Rural Affairs; Jiang Renhua, President of the Chinese Tea Society and Director of the Chinese Academy of Agricultural Sciences Tea Research Institute; Xia Tao, Deputy President of the China International Tea Culture Research Association; Jian Zuping, Party Secretary of Jiangsu Agricultural and Forestry Vocational and Technical College; Huang Wanrong, Member of the Party Group of the Zhenjiang Municipal Committee; Yue Zhishun, Director of the Department of Societies of the Jiangsu Provincial Association for Science and Technology; Zhao Shufeng, Deputy Secretary of the Jurong Municipal Party Committee and Secretary of the Political and Legal Affairs Commission; Jia Liangxu, Member of the Jurong Municipal Government Party Group; Gu Lutong, Deputy Director of…

The Ministry of Agriculture and Rural Affairs recently responded to Proposal No. 4534 of the second session of the 14th National People's Congress, titled "Strengthening Research, Protection, Inheritance, and Promotion of Tea Culture." The ministry indicated that it will deepen inter-departmental cooperation, continuously improve the level of tea culture research, continue to protect tea cultural heritage, actively promote tea culture, and enhance its social influence. China's tea culture is long-standing and profound, rich in content and extensive in scope, being an essential part of China's excellent farming culture. In recent years, the Ministry of Agriculture and Rural Affairs has promoted the implementation of the agricultural cultural heritage protection project, strengthened the research and promotion of tea culture, and guided the Chinese Academy of Agricultural Sciences' Tea Research Institute to conduct innovative research on the transformation of tea culture. This includes systematically sorting out the history and essence of Chinese tea culture, accurately grasping historical context and development laws, closely integrating tea culture with modern technological means and urban-rural social needs, and exploring innovative transformation paths through tea cultural creativity, tea tourism, tea health care, and other methods. The Chinese Association for Science and Technology has also promoted the Chinese Tea…

Lapsang Souchong is a unique black tea produced in the Tongmu Pass area of Wuyi Mountain, Fujian Province, China. It not only has a long history but is also renowned worldwide for its distinctive smoky aroma and rich flavor. Known as the "ancestor of black teas," Lapsang Souchong is not just a memorable beverage but also a precious member of the black tea family. Origin and History of Lapsang Souchong The history of Lapsang Souchong can be traced back to the Chongzhen period of the Ming Dynasty (around 1640). According to legend, at that time, tea farmers in the Tongmu Pass region were making green tea when they had to flee due to war, delaying the processing of the tea leaves. To prevent spoilage, they dried the leaves over pine wood, accidentally creating a unique pine smoke aroma, thus giving birth to Lapsang Souchong. Unique Production Process The production process of Lapsang Souchong is uniquely crafted, mainly consisting of withering, rolling, fermentation, and drying. What sets Lapsang Souchong apart from other black teas is the use of pine wood for smoking during the drying process, which imparts a strong pine smoke aroma to the tea leaves. This traditional method not…

On November 29, 2022, China's nomination of "Traditional Chinese Tea Processing Skills and Related Customs" was reviewed and included in the Representative List of the Intangible Cultural Heritage of Humanity by the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage of UNESCO, convened in Rabat, Morocco. To date, China has a total of 43 projects listed in UNESCO's intangible cultural heritage list, ranking first in the world. "Traditional Chinese Tea Processing Skills and Related Customs" encompasses 44 national-level representative intangible cultural heritage projects, each a cultural treasure. In order to further promote and display these intangible tea processing skills and related customs, "Tea Talk" is presenting a special series titled "Encounter with Intangible Cultural Heritage Teas – Traditional Chinese Tea Processing Skills and Related Customs." This article will focus on the green tea production techniques (Xinyang Maojian tea production techniques). Xinyang Maojian belongs to the category of green teas and is one of China's top ten famous teas, renowned for its unique style characterized by "fine, round, tight, straight, abundant white down, high fragrance, rich taste, and green liquor." The history of tea cultivation in Xinyang dates back over 2,300 years. With the passage of time, today's Xinyang Maojian…

Tea, as a treasure of Chinese traditional culture, is rich in connotations and unique charm. In the world of tea leaves, various terms containing the character "qing" (green or fresh) abound, each representing different processes and characteristics. Today, let's delve into the various "qings" found in tea leaves and uncover their mysteries. 1. Fresh Tea Leaves (Tea Qing): The Raw Material of Tea Fresh tea leaves, also known as tea qing or tea fresh leaves, refer to the raw material used for making tea, which are the fresh leaves of the tea plant. Whether hand-picked single buds, one bud with one leaf, or mature leaves like open-faced leaves and paired leaves, they can all be called fresh tea leaves. The quality and characteristics of fresh tea leaves directly affect the quality and taste of the finished tea. 2. Fixation (Sha Qing): The Key to Preserving the Fresh Aroma of Tea Fixation is an important step in tea production and crucial for forming the unique flavor of tea. Similar to stir-frying vegetables, it involves high-temperature treatment to quickly evaporate moisture from the leaves while deactivating enzymes to prevent enzymatic oxidation. There are various fixation methods, such as pan-firing, steaming, and oven-drying,…