Fermentation

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.…

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…

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…

How to choose the right Pu'er ripened tea for yourself Taste preference: Consider whether you prefer a rich and strong, smooth and sweet, or other unique flavors. If you like a strong taste, choose one with a heavier fermentation degree; if you prefer sweetness, look for one made from better raw materials and with moderate fermentation. Body reaction: If your stomach is more sensitive, it's advisable to choose ripened tea with moderate fermentation and less stimulation; if your constitution tends to be cold, ripened tea is generally more suitable. Aroma type: Some ripened teas have different aromas such as aged, jujube, glutinous rice, etc. Choose based on your preference for aroma. Brand and reputation: Choose well-known brands or manufacturers with good reputations, as their quality is generally more reliable. Price range: Based on your financial capability, determine an acceptable price range and select high-quality teas within this range. Tasting: Try to sample the tea before purchasing to judge whether it suits you through actual tasting. Observe the appearance: Ripened teas with neat and clean leaves and fewer fragments usually indicate more care in both raw materials and production techniques. Tea infusion color: A bright, clear, and reddish infusion often reflects…

Stored tea The storage time and conditions are crucial for the quality of tea, affecting its chemical components as well as its aroma, taste, and biological activity. Therefore, investigating the changes in chemical components during tea storage is of great significance to maintaining or improving tea quality and enhancing its economic benefits. One, Polyphenols Polyphenols are important bioactive substances separated and purified from tea leaves, accounting for 18% to 36% of the dry weight of tea. The changes and levels of polyphenols in Pu'er tea have a significant impact on its quality. Generally, polyphenols in Pu'er tea tend to decrease to varying degrees during natural storage. Feng Chaohao et al. found that the content of polyphenols in Pu'er tea decreases with extended storage time and higher temperatures, and the decline is more pronounced in teas with higher moisture content. Luo Longxin et al. discovered that the total polyphenol content tends to increase initially and then decrease later. Wang Yang's study showed that catechin content generally decreases, with raw cakes showing a larger and more noticeable change, while ripe cakes and loose tea show a relatively mild and less obvious change. Two, Amino Acids The content and composition of amino acids…

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…

Black tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparagine, and many more. As a fully fermented tea, it has a dark, lustrous appearance and a sweet, rich aroma, hence its name. Its main benefits are to improve digestion and promote diuresis. The Benefits and Nutritional Value of Black Tea 1. Relieves Fatigue The caffeine in black tea can stimulate the cerebral cortex and excite the central nervous system. It also has an excitatory effect on the cardiovascular system and heart, strengthening heartbeats and accelerating blood circulation, thus promoting metabolism and helping the body to sweat. This helps speed up the excretion of lactic acid and other metabolic waste products, effectively relieving fatigue. 2. Cools and Relieves Summer Heat Components in black tea such as polyphenols, sugars, amino acids, and pectin can stimulate the secretion of saliva in the mouth and produce a cooling sensation. Meanwhile, caffeine controls the hypothalamic temperature center, regulating body temperature. It also stimulates the kidneys to promote heat and waste excretion, maintaining physiological balance within the body. 3. Promotes Diuresis The caffeine and aromatic substances in black tea help strengthen renal blood…

After the summer solstice, the weather becomes increasingly hot, and in the southern regions with persistent heavy rainfall, humidity is high, making it feel particularly muggy. Many people believe that when the weather gets hotter, they should drink more cold beverages to cool down, and they can’t help but consume more iced drinks and chilled foods. However, during the scorching summer months, drinking cold beverages for cooling down is only a temporary solution and excessive consumption of cold items may actually be detrimental to health. On the contrary, the hotter the weather, the more appropriate it is to drink something warm. The Hotter the Weather, the More Refreshing Hot Tea Is In hot weather, the body temperature is elevated, and drinking cold or icy water suddenly is like pouring water on a fire; it can achieve the purpose of “extinguishing the flames and lowering the temperature” in the short term, but the fire is likely to die out quickly. Lutong’s "Poem of Seven Bowls of Tea" states: One bowl moistens throat and lips. Two bowls dispel loneliness and melancholy. Three bowls clear the mind, with five thousand scrolls of text swirling within. Four bowls induce a light sweat, dissipating all…

Many tea enthusiasts tend to discard the "tea residue" after drinking their tea. However, this seemingly exhausted residue can actually reveal much about the quality of the tea. The leftover tea residue is professionally referred to as "leaf base." In professional tea evaluations, assessing and scoring the leaf base is a final step. After being soaked in water, the tea leaves absorb moisture and expand, returning to their original shape. The reasonableness of the tea's picking, processing, and storage can all be discerned from the leaf base. When examining the leaf base, one should primarily focus on its tenderness, color, uniformity, and degree of expansion. Tenderness Pinch the Tea Residue, Examine the Leaf Quality Tenderness refers to the proportion of buds and tender leaves within the tea, as well as the overall tenderness or maturity of the leaves. It’s not always easy to distinguish the content of buds and tender leaves when the tea hasn’t fully expanded, but it becomes clearer when examining the leaf base. By laying out a few tea leaves flat, we can determine their picking grade, such as single bud, one bud with one leaf, and so forth. To assess the overall tenderness of the leaves,…

Pu'er tea, due to its unique production process, is essentially a food product without an expiration date, much like wine. After a certain period of effective sealing, the tea undergoes natural fermentation. Over time, the quality and taste of Pu'er tea significantly improve. Therefore, the claim that Pu'er tea becomes more aromatic and enjoyable as it ages is entirely credible. As long as it's stored properly, older Pu'er tea becomes increasingly valuable. Is Pu'er Tea More Aromatic with Age? Generally speaking, Pu'er tea can be consumed immediately after production, but it has a rather strong flavor. As storage time increases, the taste becomes richer and smoother. Under specific storage conditions, Pu'er tea can be preserved for extended periods. During storage, Pu'er tea continues to ferment. Various components in the tea react with microorganisms through oxidation and polymerization, such as the slow reaction of polyphenols under the influence of enzymes to form fragrant compounds. The aroma evolves from a complex mix of scents to a single, rich aroma. The optimal storage time for raw Pu'er tea is 10 to 25 years, while for ripe Pu'er tea, it is 8 to 15 years. To achieve a rich flavor, it is recommended to…

Yunnan Puer tea is typically harvested according to the seasons, dividing it into spring, summer, and autumn teas. It can also be classified into raw and ripe teas based on its processing method. It's often said that spring tea is as precious as gold due to its early harvest, high price, and superior quality. In contrast, autumn tea is less popular because it's not as high-quality as spring tea. So, what are the differences between Puer spring tea and autumn tea? Puer Spring Tea or Autumn Tea: Which is Better? Spring tea can be divided into "Tea before the Ming Festival," "Tea before the Rain Festival," and "Late Spring Tea." Tea before the Ming Festival refers to spring tea produced before the Qingming Festival, collectively known as early spring tea. In this regard, Yunnan Puer tea is unique since ancient tree teas mostly grow in high-altitude mountains, so the harvesting schedule depends on the specific conditions of the tea mountain. "Three days early is a treasure, three days late is grass" emphasizes the importance of timing. To ensure the quality of spring tea, every step from picking to production and sale must race against time. This allows for an early…

The compressed Puer tea is collectively known as compressed tea. Compressed form is the most common presentation of Puer tea, but this does not mean that Puer tea cannot also be in loose form. But why is Puer tea made into compressed form?This is determined by the characteristic of Puer tea to improve with age through post-fermentation. Advantages of Loose Leaf: 1. The integrity of the leaves is preserved. By observing the appearance of the tea leaves, we can better judge the quality of the tea. 2. Faster aging. With a lower density and larger gaps, loose leaf tea has ample contact with air, leading to a faster oxidation rate. 3. Convenient for drinking. Brewing is more effortless, and the amount of tea can be well controlled, ensuring no waste of leaves, making it very suitable for daily consumption. 4. Original flavor is better preserved. After compression, compressed tea undergoes high-temperature steaming, which is akin to another round of fermentation, whereas loose leaf tea does not, thus preserving more of the original flavor of the tea. Disadvantages of Loose Leaf: 1. Takes up more space and is less convenient for storage. Compared to the same quantity of compressed tea, loose…

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…

Although many of us still love drinking tea, we are not very familiar with many types of tea. As a relatively popular type of tea, Pu'er tea is favored by many people. How do you identify raw and ripe Pu'er tea? Methods for Identifying Raw and Ripe Pu'er Tea 1. Ripe Tea Process: Pick fresh leaves, fixate them, roll, dry the rough tea, and the loose tea becomes raw. Health and artificial fermentation are quick, using a sprinkled water pile reaction process, which then becomes ripe loose tea that is pressed into shape to form ripe tea (Pu'er tea.) in blocks. Color and aroma of tea infusion: The tea liquor is black or reddish-brown, some with dark golden buds. There is a thick stack smell from the sprinkled water, similar to the taste of longan, and with heavier fermentation, the wet mat has a less dull taste. Taste: Sweet and rich water, almost no bitterness, and can be soaked in water for a long time. Liquor: In cases of lighter fermentation, it is mainly dark red, and in cases of heavier fermentation, it is primarily black. Leaf bottom: Sprinkled water pile, with lighter fermentation, the leaf bottom is reddish-brown but…

Building a Pu'er tea home storage room has always been a challenging issue for many novice tea enthusiasts. Clean, shaded from light, moisture-proof, and odor-free, it needs to ensure breathability while preventing excessive oxidation. Different solutions are required for long-term and short-term storage, and choosing and using the right tea storage containers can be difficult... Today, this article by Lu Li aims to solve various problems related to storing tea at home for novice tea enthusiasts. Long-Term Storage The first principle of building a Pu'er tea home storage room is to store the tea in a clean, shaded from light, moisture-proof, and stable environment while regularly monitoring and adjusting the temperature and humidity of the room. Temperature: The temperature for storing Pu'er tea should generally be around 18-32°C; temperatures too high or too low are detrimental to the aging process. Avoid direct exposure to air conditioning, quartz lamps, and sunlight. Humidity: Relative humidity should be kept around 55%-75%; too high or too low a humidity level is also not conducive to the transformation of Pu'er tea. A hygrometer can be purchased to accurately monitor changes in humidity within the room. Tea enthusiasts in the north need to pay particular attention…

Dark tea storage typically involves keeping the tea in a specific building, area, or container where, under certain temperature and humidity conditions, microbial, enzymatic, and oxidation processes cause changes to its internal components. This is a critical step in developing the distinctive qualities of dark tea. This article summarizes the role of storage in enhancing the quality of dark tea, factors affecting storage, and storage models for dark tea. Using Liubao tea as an example, it analyzes the importance of professional storage and aging technology in the production and processing of Liubao tea, and looks forward to future research directions for professional storage technology for Liubao tea. I. The Role of Storage in Enhancing Dark Tea Quality Some freshly made dark teas have poor palatability, but after a period of storage and aging, their harshness diminishes, improving palatability. The taste becomes smoother with increased salivation and a stronger aftertaste. The tea's color becomes brighter and deeper, increasing consumer acceptance. Additionally, volatile compounds produced during fermentation are retained or transformed during storage and aging, enriching the aroma profile. II. Factors Affecting Dark Tea Storage and Aging For dark tea, a favorable storage environment not only reduces the time needed for aging…

Throughout history, there has been no shortage of accumulated experience when it comes to tea tasting. The ancients spoke of the Nine Difficulties and Thirteen Desirables in tea tasting. According to Lu Yu in "The Classic of Tea – Chapter Six: Drinking," "There are nine difficulties in tea: one is making, two is distinguishing, three is the utensil, four is the fire, five is the water, six is roasting, seven is grinding, eight is boiling, nine is drinking." This indicates that each of the nine processes from picking to tasting requires considerable effort to do well. In "Jia Cha Jian," thirteen items are mentioned as desirable for tea: one is being unoccupied, two is having excellent guests, three is sitting quietly, four is reciting poetry, five is choosing calligraphy, six is strolling leisurely, seven is waking up from sleep, eight is recovering from a hangover, nine is having elegant offerings, ten is having a refined dwelling, eleven is meeting like-minded friends, twelve is appreciating art, thirteen is having a literate attendant. This suggests that tea should be enjoyed when free from mundane affairs, in a state of leisure, with guests who share high tastes and similar interests, while sitting quietly…

Basic Introduction to Lingyun Black Tea Lingyun Black Tea is a black tea produced in Lingyun, Guangxi, and belongs to the large-leaf variety. Currently, it is mainly produced as a twisted leaf black tea. The tea liquor is red and bright, with autumnal red being the most distinctive. It has a strong fragrance and is classified as a high-aroma black tea. This is currently the only tea that can fill a 40 square meter room with its black tea aroma from just one pot. The tea is lightly fermented, and new batches are quite potent. The best time to drink this tea is after it has been stored for around half a year. The top grade, due to its abundance of golden tips, is also known as Lingyun Golden Tips. Nutritional Value Black tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, and more. During the fermentation process, the chemical reactions of polyphenols cause significant changes in the fresh leaves' chemical composition, resulting in the production of components like theaflavins and thearubigins. Its aroma becomes significantly more pronounced compared to the fresh leaves, forming the unique…

How to brew red broken tea? To prepare a cup of red broken tea that is full of color, aroma, and flavor, the preparatory work must be done well. For example, pack the red broken tea in cheesecloth or small sachets that everyone likes to use, portioned for each day. The amount required for a pot versus a single cup is different; about 5 grams is sufficient for one cup. How to Brew Red Broken Tea? Step 1 The process for red broken tea is relatively unique, and the dry tea has a finely crushed appearance. So many people wonder how to best brew red broken tea. Given its fine texture, the brewing time should be relatively quick, usually around 4 to 5 seconds. Step 2 To ensure clarity in the tea infusion, an appropriate amount of dry tea can be placed in a special filter paper bag. This makes it easy to prepare teabags. Remember to strain the tea when pouring to avoid the fine particles affecting the color of the infusion. Red broken tea is an excellent tea that tastes great when brewed this way. Step 3 Red broken tea can be placed in a simple brewing vessel…

Pu'er tea is known as a drinkable antique, renowned for its characteristic of improving with age. As the culture of Pu'er tea becomes increasingly popular, more and more people are becoming enamored with the collection of aged Pu'er teas. How should one go about selecting aged Pu'er tea? Does the value of Pu'er tea increase with its age? How can one select high-quality aged tea? ① Judging the Raw Material For teas produced before 2008, there was no distinction between ancient and younger trees, nor concepts like single-origin or tall-tree teas. Therefore, the focus here is on judging the grade of the tea: special grade, first grade, third grade, fifth grade, etc., and determining the season of harvest. Additionally, prior to 2008, most Pu'er tea production was handled by larger factories. Among the products of the four state-owned factories, there were very few pure batches; blending was highly prevalent in both raw and ripe teas, as well as black teas. (Thus, if you observe unevenness and a mix of sizes in the leaf base, it may be due to blending.) Generally, the higher the grade of the dry tea, the stronger the leaf base activity and the higher the price…

The differences between fresh and aged Pu'er tea: Fresh Pu'er tea refers to tea that is 1 to 5 years old, while aged tea refers to Pu'er tea stored for over 5 years. Fresh tea has a dark green color, while aged tea is yellowish-brown. Fresh tea has a fresh and brisk taste with a noticeable bitterness and astringency; its infusion color is yellowish-green, and the leaves at the bottom are fresh green. In contrast, aged tea has a mellow taste, rich aroma, weaker stimulation, an infusion color of orange-red, and leaf bottoms that are yellowish-brown. The Differences Between Fresh and Aged Pu'er Tea The differences lie in the following aspects: 1. Taste: The most significant difference between fresh and aged tea lies in the piling flavor. Freshly made tea, after the piling process, will have a strong piling odor, which is not very pleasant, similar to a seafood smell. After aging for two to three years, this piling odor gradually dissipates, transforming into the unique fresh and sweet fragrance of ripe tea. Freshly pressed tea will have a relatively heavy water flavor for about three to four months. The thickness and smoothness of new ripe tea infusions are not…

The storage time for Tieguanyin is 24 months. As a semi-fermented tea, its internal components are more stable than those of green tea, and it has a pronounced aroma. It is suitable for storage under low-temperature conditions. It is also important to keep it sealed, away from light, free from odd odors, and protected from dampness. When stored properly, it can be kept for 24 months. The Shelf Life of Tieguanyin Tea The typical shelf life of Tieguanyin tea is around 2 years, though some are stored for longer periods. This mainly depends on the fragrance type and processing method. The specifics are as follows: Freshly fragrant Tieguanyin: Shelf life of about 18 months, suitable for refrigerator storage. Strongly fragrant Tieguanyin: Shelf life of 24 to 36 months. This type of Tieguanyin has been moderately roasted, making it more durable for storage. Vintage fragrant Tieguanyin: Shelf life of 5 years or even longer. Methods for Storing Tieguanyin Tea Refrigerator Storage: Seal the tea well and store it in the refrigerator. Airtight Container Storage: Place quicklime or charcoal at the bottom of an airtight container. Thermos Bottle Storage: Utilize the vacuum and coating of a thermos bottle to provide excellent protection…