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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…

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.…

It is often said that tea has three lives, the first one coming from the earth. From a single seed, it sprouts, breaks through the soil, grows into a tree, develops a trunk and branches, and new leaves emerge. The soil, sunlight, rain, and mist nurture its growth until the leaves finally depart from the branches. The second life comes from human hands. Fresh leaves, carrying the nourishment of nature, are plucked, spread out to cool, wither, undergo fixation, and are rolled... It is through the skillful hands of people that it becomes, in true sense, "tea." The third life comes from water. Tea is placed in cups and teapots across countless homes, infused with hot water, where it tumbles, unfurls, and releases its essence. It merges with the water, regaining life, to be shared and admired by many. Puer tea has yet another life, bestowed by time. Freshly made Puer, like an inexperienced youth, can be somewhat fiery and lacking in composure, requiring the refinement that only time can provide. Days, months, years pass; it rests quietly, isolated, waiting patiently for transformation. Its inner qualities subtly renew themselves until it earns the praise of "aged fragrance," truly deserving of…

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…

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…

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…

Green tea is characterized by its elegant appearance, fresh and sweet taste, and rich aroma. Therefore, drinking green tea is not only about the taste of the tea infusion but also about appreciating the process of brewing green tea. 1. To brew green tea, a glass cup or white porcelain cup is preferred. Glass cups and white porcelain cups better showcase the beauty of green tea and help achieve a great tasting experience. 2. When brewing green tea, the water temperature should be carefully considered. For delicate green teas, the water temperature should be slightly lower, around 85 degrees Celsius. 3. To brew green tea, place approximately 2 grams of green tea into the cup, then pour in hot water, and once the tea infusion has cooled slightly, it is ready to drink. 4. A useful tip for brewing green tea is refilling the cup. Many green teas are not very robust, so when there's about one-third of the tea left in the cup, refill it with more hot water. This will make the green tea more durable and prevent the tea from becoming too hot in the cup.

Black tea, characterized by its red infusion and warm, sweet taste, is rich in proteins and has effects such as invigorating the mind, relieving fatigue. The red leaves and infusion of black tea give a sense of warmth; it can be consumed with milk or sugar to generate heat and warm the stomach; it also aids digestion and removes grease, which is beneficial during the winter when one consumes more fatty foods. So, does drinking black tea frequently cause heatiness? Does Drinking Black Tea Frequently Cause Heatiness? Generally, if you start drinking large amounts of newly made tea before it has cooled down, this can lead to heatiness. For example, black tea harvested and processed in April usually becomes available around June; at this time, it's advisable to wait a bit longer before consuming it. As someone who is prone to heatiness, if I buy black tea in June, I would store it until July or later before starting to drink it. By then, the drying effect of the new tea will have dissipated, and during this period of rest, the black tea will have mellowed, becoming smoother and richer in flavor. Incidentally, most teas tend to cause heatiness when…

Having walked through the intensity of wine and fallen into the romance of coffee, I smile. What I miss most now is the tranquil clarity of tea. It's as if all worldly matters have become elegantly understated, like a tea leaf that floats gracefully in a cup, its fragrance distancing the world’s tumult. Picking up the teacup, I put down my pen, moved by an emotion, or perhaps nostalgia. Like tea, it’s faint yet touches the depths of my heart. Cause and effect, all due to fate. Perhaps tea and water were destined to meet after a heartfelt glance ten thousand years ago. In this life, they come together. I am the water, the stream water. You are the tea, the tea of passion. It must have been a long-awaited encounter, a verse from the Han Palace Spring that drew many admiring glances. When snowflakes fell and the clear flute played in the cold, our meeting was destined, becoming a beautiful story. Tonight, with tender presence, I brew a cup of tea, open the piano lid, and play a tune, not knowing where to begin with memories of the past. The tea at my lips emits a soothing aroma. The…

In the long river of life, tea is more than just a drink to quench thirst; it embodies a philosophy of life, a bond of emotion, and a witness to the passage of time.From youthful exuberance to white-haired wisdom, tea always presents itself in different forms, integrating into every significant moment of our lives, offering us various insights and inspirations. In our youthful years, tea is the laughter at gatherings with friends, the silent strength before embarking on our dreams. At that time, tea is like youth itself, carrying the bitterness of first experiencing the world and the sweetness of boundless hope for the future. Around the tea table, there is unadulterated sincerity, the last carefree moments before the clash between dreams and reality. In middle age, tea becomes the medium for reuniting with old friends, a gentle comfort in the midst of weary life. In the steaming tea, we learn to savor the bittersweetness of life and understand the truth that “tea should be enjoyed while hot, live in the present.” In the aroma of tea, the sharp edges are softened by time, leaving behind a profound understanding and appreciation of life. In our forties, the tea table gains…

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…

 Pu'er tea enthusiasts who understand the nuances of Pu'er tea often prefer ancient tree tea, but why is that so? After all, tea is meant to be enjoyed, and those who appreciate its flavor naturally gravitate towards it. The primary reason so many aficionados favor ancient tree tea is simply because of how enjoyable it is. But what exactly are we savoring when we drink ancient tree tea? Let’s explore this topic in this article. One: Drinking Ecology and Health ① Large Age, Optimal Growth Environment, and Rich Internal Substances Ancient tea trees, due to their great age (commonly considered over 100 years old, although some say 70 years or more), have deep-rooted systems that absorb a greater variety of minerals and nutrients compared to regular plantation teas or younger trees. In general, Yunnan Province boasts an excellent ecological environment with low pollution levels and high vegetation coverage, which has helped preserve biodiversity. The fresh leaves used to make ancient tree tea come from the deep mountains where various ethnic minorities reside, areas that are even more ecologically pristine, some of which could be described as true hidden paradises. Thus, every leaf of processed ancient tree tea captures the essence…

When buying tea, it's important to know how to select it and identify whether any fragrance has been added. You can start with these five points. 1. Smell the Dry Aroma Tea is a natural product, and the aroma of dry leaves is generally not very intense. If you take a handful of dry tea and smell it, a light and natural scent usually indicates that no additives have been used. Conversely, if the dry tea has a strong, overpowering scent that lingers in your nose, it is likely that fragrance has been added. 2. Rub the Tea Leaves Between Your Fingers You can rub the tea leaves between your fingers. If your hand becomes coated with powder or changes color, this indicates that some additives have been included. 3. Infuse at Low Temperature and Smell If brewed with water at 80 degrees Celsius, the tea appears cloudy or has a very high aroma, it is likely that fragrance has been added. This is because most teas require water above 90 degrees Celsius for their aroma and flavor to be released, whereas most fragrances dissolve and emit scent rapidly at 80 degrees Celsius. 4. Observe the Persistence of the Aroma…

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

The north wind sweeps the ground, blowing away fallen leaves and bringing a sky full of snow. It covers rooftops, blankets fields, and decorates mountains and rivers like a painting, transforming everything into a new scene. Today, we have heavy snow. Heavy snow signifies the start of mid-winter. Winter is a season that chills everything, and our bodies are quick to react to the cold. The stronger the cold winds blow, the more we tend to huddle up. To ensure our bodies function well in the cold, drinking hot tea at the right times is an excellent choice. Black Tea Wards Off Cold and Warms the Stomach To dispel the chill and enhance your ability to withstand the cold, black tea, with its warm nature, rich proteins, and sugars, can generate heat and warm the abdomen. Persistently using tea for mouth rinsing during winter can kill bacteria and reduce inflammation, while direct consumption can also help prevent influenza. One of the most appealing aspects of black tea is its versatility; you can add various ingredients according to your taste preferences to create your own unique flavor profile. Oolong Tea Reduces Fat and Relieves Greasiness The pharmacological effects of oolong tea…

Do you have the habit of drinking black tea regularly? Today, we're brewing some black tea!This is No. 1 Gongfu Black Tea from China Tea, a Yunnan large-leaf variety of gongfu black tea. Its raw materials are selected from Fengqing, offering a rather clear and sweet taste upon entry. Now, let's proceed with the brewing process. We've already cleaned the teaware. When brewing Dian Hong black tea, there's one thing to note: black tea doesn't like excessively high temperatures. If the temperature in the cup is too high, it can cause the tea to become sour. So, this is something to keep in mind. Taking tea: We'll use 5 grams of tea here. Adding tea: Next, we add the tea. Rinsing tea: The water temperature for rinsing doesn't need to be too high. Rinse for about 5 seconds, and you can pour out the rinse water. The color of the tea broth is a reddish-yellow hue; as you can see, it's very clear and bright, a beautiful color. The aroma from the cup is mainly floral, with honey notes being slightly weaker. Pouring water: Pour the water slowly, making sure the stream is especially fine. Similarly, after about 5 seconds,…

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…

It’s often said that in a cup of tea, water is the mother of tea, and the vessel is its father. Clearly, to present a good cup of tea, both water and the vessel play indispensable roles. How can we make the tea more textured? Among various factors, water temperature is particularly key, as it helps bring out the full strength of a fine tea. Why is Water Temperature Crucial for Tea Infusion? The saying “water is the mother of tea” not only refers to the source of water used for brewing but also emphasizes the importance of water temperature. A significant deviation in water temperature may waste the essence of the tea leaves. Why is water temperature crucial for tea? Water temperature influences the taste and aroma of the tea infusion by affecting the solubility of its components. In other words, different temperatures will result in varying chemical compositions in the tea infusion. The amino acids in tea leaves, which contribute to the fresh taste of the infusion and are beneficial to human health, dissolve at a water temperature of 60°C; Vitamin C starts to degrade at a water temperature of 70°C; Tannins and caffeine, which impart a bitter…

Wet-warehouse Pu'er tea has a darker and deeper liquor color, not clear or bright, unless the degree of wet storage is very light, it's an aged tea, or it has been out of the wet warehouse for many years, in which case it may appear clear and glossy. The liquor is smooth and sweet, with a full mouthfeel; properly stored tea often surpasses dry-stored tea. However, the biggest drawback is that no matter how long it is removed from the wet warehouse, it will always have a warehouse flavor. A few key points for identifying wet-warehouse tea can be made through comprehensive judgment based on appearance, liquor color, mouthfeel, and infused leaves. Characteristics of dampened tea: One: Basically, there will be white bloom; severe cases show yellow spots, green mold, or black fuzz. For those stored with less humidity, the tea surface still appears glossy. Two: The tea leaves are indistinct, lacking luster. Three: The center of the tea cake is hard while the edges crumble. Four: There is often evidence of tea bugs, white, stringy residue, and droppings. Five: The outer wrapping paper and inner flyers easily have tea stains. Six: The liquor color is dark, leaning towards black,…

To avoid more tea enthusiasts from falling into traps, let's look at the types of additives that can be found in tea and how to identify whether your tea contains additives. 1. Pigments Pigment additives include lead chromate green, sunset yellow, and sunset red, which can make low-quality tea appear brighter and more appealing. 2. Fragrances Fragrances can mask the peculiar taste of low-quality tea and enhance its aroma. 3. Waxes Talc or wax can increase the luster of the tea, improving its appearance. 4. Sugar Tea naturally contains caffeine, giving it a bitter taste. Unscrupulous sellers may add sugar during the stir-frying and rolling process to make the tea sweet, enhancing its compactness and oiliness. How can tea enthusiasts determine on their own whether there are any additives in their tea? Let’s start with green tea as an example. Firstly, while green tea has green leaves and a green infusion, its downy hair is white, a natural feature of its growth. If you buy green tea where both the leaves and the downy hair are green, there is a high probability that a pigment called “lead chromate green” has been added. This makes the appearance and infusion color of…

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…

The seven correct steps for brewing tea: boiling water, washing cups, adding tea, steeping, pouring tea, serving tea, and savoring tea. The first step is to boil the water for brewing. The second step is to rinse the teaware with boiling water. The third step is to add tea to the cup. The fourth step is to pour water into the cup to steep the tea. The fifth step is to pour the tea into the tea cups. The sixth step is to serve the tea to guests. The seventh step is to enjoy the tea with guests or friends. 1. Boiling Water To brew good tea, start by finding the most suitable water, with purified water or mineral water being the preferred choices among soft waters. One requirement for brewing tea is that the water needs to be boiled. Regardless of whether you are using 80°C or 90°C water for steeping, make sure to first bring it to a full boil at 100°C, then let it cool to the desired temperature. (Generally, tender green teas can be brewed with water around 80°C, while black teas use water around 90°C, and Pu'er or dark teas should be steeped in 100°C…