Drying

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.…

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,…

Basic Introduction of Yichang YihongYichang Black Tea, also known as Yihong or Yichang Gongfu tea, is one of the main varieties of Chinese gongfu black teas. It is produced in the mountainous areas of Hefeng, Changyang, Enshi, and Yichang counties in West Hubei Province. It is called "Yihong Gongfu" because it requires a great deal of processing effort. The Yihong tea leaves are slender and covered with fine hairs, have a lustrous dark color, sweet and pure aroma, bright red liquor, fresh and mellow taste, and bright red leaf base. The liquor of high-grade tea may turn cloudy when cooled.Geographical RangeThe geographical protection area for the Yidu Yihong agricultural product geographic indication covers the entire territory of Yidu City, including (Honghuatai Town, Gaobazhou Town, Yaodiandian Town, Wuyanquan Town, Niejihe Town, Panjiawan Tujia Nationality Township, Wangjiafan Town, Songmoping Town, Zhicheng Town, Lucheng Subdistrict Office). The geographical coordinates of the origin are located at 30°05′55″N-30°36′00″N latitude and 111°05′47″E-111°36′02″E longitude. The scale is 100,000 mu, with a production of 13,000 tons. Product CharacteristicsThe Yihong tea leaves are slender and covered with fine hairs, have a lustrous dark color, sweet and pure aroma, bright red liquor, fresh and mellow taste, and bright red leaf…

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…

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…

The air is crisp and dry in autumn, a season when lungs are particularly vulnerable. Drinking tea properly at this time can help alleviate the dryness of the season and moisturize the lungs. A "weather map" has been developed for tea drinking, offering guidance tailored to different individuals based on the unique properties of various teas. Green Tea Green tea is unfermented. Teas like Longjing, Biluochun, and Sparrow's Tongue all belong to this category. Characteristics: Clear green liquor and leaves. Green tea is commonly believed to have effects such as lowering blood lipids, reducing blood pressure, and aiding weight loss. Regular smokers may benefit from drinking green tea, which can mitigate the harmful effects of nicotine. White Tea White tea is a slightly fermented tea. Pai Mu Tan (White Peony), Gongmei (Tribute Eyebrow), and Bai Hao Yinzhen (Silver Needle) are all examples of white tea. There is a folk saying that white tea is "a year's tea, three years' medicine, and seven years' treasure." White tea possesses excellent health benefits. In addition to the common nutrients found in other teas, it contains essential active enzymes. Medical studies have shown that regular consumption of white tea can significantly increase the activity…

As a minimally processed tea, white tea is often referred to in folk sayings as “a year’s tea, three years’ medicine, seven years’ treasure.” Previously, when people mentioned “white tea,” the first thing that came to mind for many was Fuding white tea. However, in recent years, the use of Yunnan large-leaf tea to make white tea, combining large-leaf varieties with white tea processing techniques, has become a hot topic and an innovation in the tea market. As one of the simplest teas to process among the six major categories (green, yellow, oolong, white, black, and dark), white tea is neither rolled nor kneaded; it relies solely on basic processes such as withering and drying, which preserve the natural woody fragrance of the tea to a great extent. In terms of craft, some believe that white tea merely requires slow withering followed by drying, leaving the rest to time. However, this is not entirely accurate. The simpler the process, the more factors there are to consider. This is something Du Jingjing, a 29-year-old tea maker from Shuangjiang, understands well. Du Jingjing loves drinking white tea, but most white tea available on the market is made from small-leaf varieties. According to…

Basic Introduction to Shiqian Moss TeaShiqian Moss Tea is a local variety that has been cultivated and selected by the tea farmers of various ethnic groups in Shiqian County, Guizhou Province, China over a long period. The mother trees belong to the ancient tea tree series; it is one of the few high-quality tea tree varieties in China, superior in resistance, adaptability, yield, and quality compared to varieties from other regions. Moreover, its chestnut aroma is persistent, the taste is rich and mellow, the color is green and lustrous, the infusion is yellow-green and bright, and the infused leaves are fresh, even, and intact. Tests conducted by the Ministry of Agriculture have shown that the tea's pathogenic bacteria hygiene indicators, heavy metal content, and pesticide residues are lower than the standards of the European Union and Japan. It is rich in aromatic substances and contains beneficial elements such as zinc, selenium, and potassium. Originating in Shiqian, it has been introduced to areas in eastern, northern, and southeastern Guizhou, becoming a strategic variety for the characteristic tea industry in Guizhou. It has been praised as "irreplaceable" and "the brand among brands." Nutritional ValueTests conducted by the Ministry of Agriculture have shown…

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…

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…

Yingshan is located beside the Dabie Mountains in China, with high elevation, abundant mountain water resources, and a mild climate, making it an ideal place for producing high-quality tea. The local Yunwu tea in Hubei's Yingshan not only absorbs the essence of plants but also gains nourishment from the misty environment. As early as the Tang Dynasty, it was presented to the imperial court as tribute tea. This article will introduce you to the complete production process of Yingshan Yunwu tea, from picking to final product.   Picking The picking technique for Yingshan Yunwu tea is quite particular. When picking the leaves, one must use an upward motion and only select the three tender tips at the top; it is forbidden to forcefully pinch the leaves with fingernails, as this can cause the base of the leaf to turn black when processed. The correctly picked tea buds appear fresh, succulent, and vividly green. Yingshan Yunwu tea is a spring tea, harvested only once a year. To produce one pound of tea, farmers need to pick tens of thousands of tea buds. This action needs to be repeated tens of thousands of times to gather enough buds to make a pound…

Based on the latest meteorological data analysis, strong cold air began to affect our province from the 19th. This strong cold air has a wide impact, significant temperature drops, and prolonged low temperatures. From the 20th to the 25th, most areas of our province maintained temperatures below 0°C, experiencing severe cold and low-temperature snowy and freezing weather, making it very likely for tea gardens to suffer from cold and frost damage. To ensure tea production and mitigate the effects of cold and frost damage in tea gardens, based on the "Guidelines for Tea Production in Response to Low-Temperature Cold Weather" issued by the Planting Industry Management Department of the Ministry of Agriculture and Rural Affairs, the Zunyi Comprehensive Test Station of the National Tea Industry Technology System, the Guizhou Provincial Tea Industry Technology System, together with the Guizhou Academy of Agricultural Sciences Tea Research Institute, compiled measures for tea gardens to cope with low-temperature snowy and freezing weather, taking into account the situation in Guizhou. These are provided as a reference for agricultural management departments at all levels and tea growers in our province. I. Hazards of Cold and Frost Damage to Tea Plants The main types of cold and…

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…

Simplicity is the ultimate sophistication for Yunnan large-leaf white tea. The simplest definition of Yunnan white tea can be quite literal, meaning "white tea from Yunnan." However, this can often lead to misunderstandings. For example, does it refer to "white tea produced in Yunnan" or "white tea made from Yunnan tea leaves"? Is it "a tea that appears white" or "a tea processed using white tea methods?" There are many teas on the market called white tea, and the concepts can easily become confusing. Even today, some people still think of Anji white tea when they hear "white tea," which is clearly an inaccurate definition that can lead to misunderstandings. Therefore, before accurately defining Yunnan white tea, we need to establish a standard to rely on. Although there is no national standard for Yunnan white tea yet, since Yunnan white tea belongs to the category of Chinese teas, the standard it relies on is the traditional white tea among the six major tea categories. In his article "Theory and Practice of Tea Classification" published in the "Tea Industry Bulletin" in 1978, Professor Chen Chuan pointed out: "Based on the system of production methods and quality, as well as customary classification,…

Ice Island Nannuo ancient tree tea is a special type of tea, hailed as a "precious rarity in the tea world." It is harvested and processed from ancient tea trees in the Nannuo region of Ice Island, hence its name. This article will detail the origin, characteristics, manufacturing process, and brewing method of this tea: Origin: The Nannuo region of Ice Island is located in Yunnan Province, China, and is known as the "jewel of the tea world." Its unique climate and soil conditions have nurtured abundant tea tree resources, with a particular fame for ancient tree teas. Here, the average age of tea trees is over 300 years, with very few reaching an age of over 500 years. Characteristics: With an average age of over 300 years, these tea trees grow in a stable and superior environment, resulting in thick and full leaves with high water content in the buds. The tea processed from these carefully picked leaves has a distinctive flavor and mouthfeel. Manufacturing Process: Harvesting, withering, fixation, rolling, and drying. Brewing Method: Prepare clean tea utensils, such as a lidded bowl or a fairness cup. Place an appropriate amount of tea into the vessel and rinse it…

A fine Pu'er tea is hard to come by, from selecting the land, choosing the trees, to refining the leaves, every step must be strictly controlled to ensure quality. Among these steps, "killing the green" is a crucial part of the correct Pu'er tea production process, it's a demanding technique that consumes time and effort, impacting both the immediate drinking experience and the potential for aging. Common methods of "killing the green" in Pu'er tea include manual and machine-assisted processes. The Meaning of "Killing the Green" in Pu'er Tea The term "green" refers to fresh leaves. We often speak of "fresh tea," referring to these raw leaves. "Killing the green" does not mean to kill the fresh leaves but rather to destroy their cellular structure, allowing the internal substances to rapidly transform under high heat, forming the unique qualities and flavors of different tea types. In addition to the well-known manual process using large iron woks, there are now various methods such as pan-killing, roller-killing, and trough-killing. Regardless of the method used, the goal remains the same: to apply heat to quickly alter the structure and composition of the fresh leaves, accelerating their transformation and laying a solid foundation for…

During the hot, rainy summer months, humidity increases, and tea leaves that require dry storage can easily become damp and moldy if not properly preserved. The aroma and taste of damp tea leaves are significantly diminished when brewed. If tea is not stored correctly, it can lose its fragrance or even become moldy. Exposing damp tea to direct sunlight, which contains ultraviolet rays, can damage various components in the tea, affecting its appearance, color, aroma, and flavor. So, how should you deal with damp tea? How to Handle Damp Tea Leaves 1. Sun Drying On a sunny day, spread out the tea leaves under the sun and turn them frequently. This method takes longer than others, but it imparts a distinctive “sunny” flavor. Consider whether you can accept this flavor before proceeding. Note that while this method of sun-drying does not contradict the need for tea to be stored away from light, it involves short-term exposure to sunlight to reduce moisture content and remove humidity, not continuous exposure. 2. Microwave Oven Drying Place small quantities of tea into the microwave oven and repeat as necessary. Do not overdo the time to avoid burning and creating an unpleasant odor. Ensure the…

When we think of tea, we are enveloped in a sense of greenness, freshness, and subtle fragrance. Born between heaven and earth, tea absorbs the essence of nature and the vitality of the sun and moon, evoking feelings of tranquility and simplicity. The essence of tea lies in its "youth," from the picking of a single leaf to the processes of fixation and sun drying, culminating in the delicate aroma on our tongues. But how many different meanings does "youth" hold within the world of tea? 1 Fixation / The First Step in Becoming Tea The fresh, grassy flavor is an inherent characteristic of natural plants, and it's unavoidable in tea. In the production process of Pu'er tea, fixation is used to remove this grassy taste through thermal chemical changes, evaporating moisture and allowing the grassy flavor to diminish, revealing the tea's aroma. Fixation, as the term suggests, involves the "killing" of the "youth," where "youth" refers to the fresh, green leaves. Fixation destroys the structure of these fresh leaves, and the process involves applying high temperatures to rapidly transform the internal components of the leaves. As we know, enzymes are substances found in tea, biological macromolecules with catalytic functions…

Long-term and moderate tea drinking offers many health benefits. With a wide variety of teas, each type has different effects on the human body. Therefore, those who drink tea for health can choose the appropriate type of tea based on its properties and their own needs. The pace of modern life is accelerating, and people are under increasing stress from both life and work. Staying up late, getting angry, and feeling frustrated are common occurrences that gradually take a toll on the liver. Spring is the best season to nurture the liver, and the following types of tea are suitable for consumption during this period to protect the liver: 1. Green Tea Green tea is an unfermented tea that retains the natural color and nutritional components of the leaves. Rich in antioxidants such as polyphenols, catechins, and vitamin C, green tea can eliminate free radicals, lower blood lipids, combat fatigue, and improve the liver’s detoxification capacity. Common varieties of green tea include Longjing, Biluochun, and Huangshan Maofeng. 2. Chrysanthemum Tea Chrysanthemum tea is made from dried chrysanthemums. It can clear heat and toxins, calm the liver, and improve vision. It has anti-inflammatory, antioxidant, and blood pressure-lowering properties. Common chrysanthemum varieties…

Why does Pu'er tea need "aging"? The term "aging" is a popular phrase used in the community, referring to the aging process of Pu'er tea, which we often refer to as post-fermentation. Strictly speaking, the term "aging" is not accurate. It is quite different from the post-fermentation of Pu'er tea because post-fermentation is not simply a matter of storage. It is not a simple warehousing concept but rather a special process similar to the wine cellar that can meet the conditions for aging. This special process is actually aging, known professionally in food chemistry as "after-ripening." "After-ripening" falls within the realm of tea storage chemistry in tea chemistry. For a long time, tea experts believed that only Pu'er tea needed aging and "after-ripening." Later, they discovered that other types of tea also undergo "after-ripening." "After-ripening" refers to the quality changes that occur when tea transforms from slightly raw to good during this process. Taking West Lake Longjing as an example, it has a noticeable "raw green aroma" when first produced, which disappears after one to two months of storage in a lime jar, revealing a high and fragrant aroma. Of course, different types of tea use different methods for aging,…

In the summer season, in the forest near the village of Qianguaxigacha, Bayantaola Town, Kezuo Left Mid Banner, Tongliao City, Inner Mongolia, densely planted and upright mulberry trees are lush and full of vitality, with broad and thick mulberry leaves that are a fresh green. In the past, these mulberry trees could only yield mulberries to be eaten as wild fruit. Now, thanks to Zhao Chunhua's "magic touch," mulberry leaf tea has become a beverage for people.Zhao Chunhua is a villager from Qianguaxigacha, Bayantaola Town. The village is close to the Ustun Nature Reserve, and the surrounding areas are abundant with mulberry trees, winged seed trees, wingnuts, sea buckthorns, and other species. As a native, Zhao Chunhua is very familiar with these tree types. The idea of making mulberry leaf tea came to her during an inspection at a New Year's goods festival, where she learned that mulberry leaves could be made into tea and sold for good money. Zhao Chunhua wanted to bring this industry back to her hometown, not only to increase household income but also to lead fellow villagers to shared prosperity. Freshly processed mulberry leaf tea (Photographed by Bao Tingting) "I started making mulberry leaf tea…

Episode Three Malipo Tea: Bearing a Long and Flowing Tradition "Sitting by the clear water, watching dust settle as tea brews. No reason is needed to hold a bowl of tea, sent to those who love it." The love for tea among the people of Malipo County in Yunnan's Wenshan Prefecture seems innate, regardless of age or gender. It would not be an exaggeration to associate every person in Malipo with tea. The tea itself, along with its crafting techniques and drinking customs, continue to thrive through this subtle yet profound connection with the people. The tea culture in Malipo is renowned for its richness. Just as no celebration is complete without alcohol, so too is no gathering complete without tea. Besides the common practice of steeping tea leaves, the locals still preserve a unique method of tea preparation known as baked tea. This technique maximizes the aroma and essence of the tea, resulting in a rich and strong brew. Baked tea can be made using clay pots, metal cans, or concave open metal vessels, but clay pots are considered the most ideal. The pot is first cleaned and dried over a fire. An appropriate amount of dry tea leaves…

Red tea should be dried (dried) immediately after fermentation. Fermentation is a unique stage in the production of red tea. After fermentation, the leaf color changes from green to red, forming the quality characteristics of red leaves and red infusion that are typical of red tea. It is advisable to quickly air-dry or dry the tea after fermentation; otherwise, if it piles up for too long, it can develop an acidic, spoiled odor. The drying process involves two stages: initial rough drying and final complete drying. The drying of red tea involves baking at high temperatures to rapidly evaporate moisture and reach the required level of dryness for preservation. There are three main objectives: to use high temperatures to quickly deactivate enzyme activity and stop fermentation; to evaporate moisture, reduce volume, fix the shape, and maintain dryness to prevent mold; and to dissipate most of the low-boiling-point grassy odors while stimulating and preserving the high-boiling-point aromatic compounds, thus achieving the distinctive sweet fragrance of red tea. How is Red Tea Made? To make red tea, suitable buds and leaves are picked according to the requirements of red tea production, such as single buds, one bud with one leaf, or one…

The temperature for drying tea leaves is 120~150°C, and the rolled leaves are generally required to be dried in about 30~40 minutes for the first round. They can then be left undisturbed for 2~4 hours before being dried a second time. Typically, two to three rounds of drying are enough to fully dry the leaves. The temperature for the first round of drying in the dryer is around 130-150°C and should be kept stable. The temperature for the second round of drying is slightly lower than the first, at 120-140°C, until the leaves are fully dried. What is the temperature for drying green tea? Initial Drying: The initial drying temperature for green tea is 110°C~120°C, with a leaf spread thickness of 1~2 cm. Dry until the moisture content reaches 18%~25%, which is when the leaves have a prickly feel when lightly pinched by hand. Allow them to cool and regain some moisture for 0.5~1 hour, and once the leaves have softened, proceed with the secondary drying. Secondary Drying: The temperature is 80°C~90°C, with a leaf spread thickness of 2~3 cm. Dry until the moisture content is below 7%, and immediately remove from the machine to cool down. The Characteristics of…