Fermented tea

Black tea, a fully fermented tea, is characterized by its warmth and rich aroma, making it suitable for most people to drink. However, it is not recommended for those who frequently have poor sleep or low endurance. Additionally, it should be avoided on an empty stomach and before bedtime. Furthermore, strong tea, cold tea, and overnight tea are not advisable when drinking black tea. Based on the processing method and the shape of the final product, black teas are primarily divided into Gongfu Black Tea, Small-Leaf Black Tea, and Broken Black Tea; Gongfu Black Teas include Qimen Gongfu and Dian Hong Gongfu, while Small-Leaf Black Teas feature Zheng Shan Xiao Zhong. Broken Black Teas are commonly exported. There are many types of black tea, including Qimen Black Tea, Dian Black Tea, Yingde Black Tea, Xinyang Black Tea, Hanzhong Black Tea, Jin Jun Mei, Tan Yang Gongfu Black Tea, Hu Red Gongfu, Chuan Hong Gongfu Black Tea, Yue Hong Gongfu, Ying Hong No.9, and Ji Qu Red Mei, among others. Black tea has numerous varieties and is known for its mild nature as a fully fermented tea. It boasts a lustrous red infusion, a rich flavor, and a fragrant aroma, which…

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…

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…

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…

For many tea enthusiasts, throughout the year and especially during autumn and winter, one indispensable type of tea is likely black tea. Black tea has a gentle nature and is rich in proteins and sugars, warming the body and soothing the spirit. In the category of gongfu black teas, Yunnan black tea, commonly known as Dian Hong, stands out. Dian Hong is made from the large-leaf tea trees native to Yunnan, resulting in a tea that is elegant in appearance and rich in flavor, with a fresh aroma and a robust taste. Compared to traditional small-leaf black teas from other regions, Dian Hong made from Yunnan's large-leaf variety offers a more substantial and rich flavor. Moreover, Dian Hong has been well-received in overseas markets, once playing a valuable role in financing the war effort by generating much-needed foreign currency. To this day, Dian Hong continues to enjoy a global reputation for its exceptional quality. So, how should Dian Hong be brewed for the best results? Teaware for Brewing Dian Hong The teaware used for brewing Dian Hong must be appropriate to complement the unique beauty of the tea while allowing its fresh and pleasant aroma to be fully released. When…

The 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…

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…

There are two scenarios when Pu'er tea has expired: if the quality of the tea remains good with no off or musty odors, it can still be consumed normally; however, if the tea's quality has deteriorated significantly, showing signs such as a strong musty smell, extensive mold growth, a soft texture, and higher moisture content, then the tea should not be consumed. Can Aged Pu'er Tea Be Consumed After Its Expiration Date? Generally, we can see an expiration date on the packaging of Pu'er tea. However, we often hear that Pu'er tea can be stored for a long time and its flavor improves with age, which can lead to confusion about whether there is actually an expiration date. In reality, Pu'er tea does not have a strict expiration date. Why, then, is there an expiration date on the packaging? This is simply due to food and drug safety regulations. The most significant difference between Pu'er tea and other teas lies in its characteristic of becoming more fragrant with age. As a post-fermented tea, the taste of new tea is not as good as aged tea. Over long-term storage, the internal qualities of Pu'er tea undergo transformations through interactions with air…

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.…

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…

Different types of tea are best brewed at different temperatures: Green tea, white tea, and yellow tea should be brewed at temperatures between 80°C to 90°C; black tea, oolong tea, and dark tea are best brewed at 95°C to 100°C. The brewing temperature is determined by the degree of fermentation of the tea: teas with lower fermentation and higher freshness require a lower brewing temperature; those with higher fermentation and less freshness require a higher brewing temperature. The flavor of green tea is characterized by its fresh and brisk taste, so it's important to minimize the extraction of polyphenols and caffeine while preserving amino acids, chlorophyll, vitamin C, and other active substances. Given the variety and complexity of green teas, they can be further divided into three categories for brewing temperature. Japanese high-grade steamed green tea is a special type that is not commonly seen in China. These teas have a high content of amino acids and low levels of polyphenols, resulting in a fresh and brisk taste. The brewing temperature should be between a very low and low temperature range. The first infusion can be made at around 50°C, gradually increasing the temperature up to 70°C. For high-quality tender…

Raw Pu'er tea, also known as Pu'er raw tea, is a specialty tea from Yunnan Province. It is characterized as a naturally aged post-fermented tea that becomes more fragrant over time, with a robust and sweet taste. Here are some brewing methods and tips for raw Pu'er tea cakes. 1. Preparation First, prepare your tea utensils. Use a purple clay pot or a gaiwan for brewing raw Pu'er tea. Additionally, you will need a raw Pu'er tea cake, hot water, and a tea needle among other tools. 2. Loosen the Tea Use a tea needle or other utensils to gently pry open the edge of the tea cake, allowing the surface leaves to spread out. This makes it easier to brew and taste the tea. It helps the leaves release their aroma and flavor, making the tea broth richer and the taste more complex. 3. Rinse Utensils and Wash the Tea with Boiling Water Rinse the tea utensils with boiling water once, primarily to increase their temperature and clean them. A quick rinse of the tea with boiling water removes impurities and off-flavors, which awakens the tea. This also helps to loosen the leaves for better brewing later on. 4.…

Black tea is a fully fermented tea, with a dark brown and lustrous color and a sweet, rich aroma, hence its name. Its main benefits are to invigorate the stomach and aid digestion, as well as to promote diuresis and reduce swelling. What are the effects and benefits of black tea? Firstly, it has a stimulating and fatigue-relieving effect, as black tea can excite the central nervous system, speed up blood circulation, which is conducive to metabolism, helping to concentrate and eliminate fatigue. Secondly, black tea has a saliva-stimulating and heat-clearing effect. The polyphenols, sugars, amino acids, pectin, etc., in black tea can stimulate the secretion of saliva. The caffeine it contains can control the body temperature center in the hypothalamus, maintaining physiological balance within the body and achieving the effect of stimulating saliva secretion and clearing heat. Thirdly, drinking black tea has a diuretic and swelling-reducing effect. The caffeine in black tea can dilate the microvessels of the kidneys and inhibit the reabsorption of water by the renal tubules, increasing urine volume. This helps to eliminate lactic acid, uric acid, excess salts, harmful substances, etc., from the body and can alleviate edema caused by heart disease or kidney disease.…

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…

In the colorful world of tea culture, dark tea shines like a brilliant pearl, emitting a unique and captivating glow. Despite its long history, public knowledge about dark tea is relatively limited, and many people still understand it within the framework of their existing knowledge about green and black teas. However, each type of tea has its own distinct characteristics that cannot be generalized. The rich nutritional content of dark tea is due to a series of complex and exquisite processes and principles. Firstly, considering the timing of raw material collection, tea leaves are harvested in two seasons. Those collected around the Qingming Festival are called fine tea, while those gathered during summer and autumn are known as coarse tea. Unlike fine tea, coarse tea contains more abundant trace elements, vitamins, and polysaccharides. This is similar to eating an unripe sour apple versus a ripe one, where the components undergo a significant transformation from quantitative to qualitative changes. Dark tea uses such mature tea leaves as raw materials, laying the foundation for its rich nutritional content. Furthermore, the unique production process of dark tea is key to its rich nutrients. Taking Fu tea as an example, during the prolonged fermentation…

The liquor of black tea is bright red, with a mellow and sweet taste that is pleasing to the palate. However, many friends find that when brewing black tea, it can be quite finicky—the taste is off if the temperature isn’t right. Water temperature is key, but factors such as the amount of tea used, brewing technique, and duration should also be considered. So how do you brew Dian Hong tea for the best taste? Black Tea Brewing Method 1. Choose the Utensil When brewing black tea, one must consider the tea leaves’ ability to unfurl. “The tea leaves should be able to freely dance and swirl in the teapot.” If the tea leaves are compressed, tannic acid will cause a bitter taste. Using a lidded bowl to brew black tea allows the aroma to fully develop. A purple clay pot retains fragrance, making it suitable for brewing black teas with stronger flavors. Brewing with a purple clay pot leverages its slow heat dissipation and strong heat retention to make the tea liquor even more mellow. 2. Pay Attention to the Tea-to-Water Ratio When brewing, use a ratio of 50:1 water to tea. This means that if using 3 grams…

Anhua dark tea, as a typical representative of dark teas, is a post-fermented tea obtained through microbial fermentation. Due to its unique processing techniques and specific microbial flora in the production area, Anhua dark tea possesses distinctive functional components and health attributes, making it highly favored by consumers. The main functional components of Anhua dark tea include polyphenols, alkaloids, amino acids, terpenoids, polysaccharides, and secondary metabolites from Eucommia corchorifolia. Below is a brief introduction to the functions of each component, providing new scientific evidence for the development and utilization of Anhua dark tea's functional components and their health benefits that drive market consumption. I. Polyphenolic Compounds Polyphenolic compounds account for 20% to 35% of the dry weight of tea leaves, mainly including catechins, flavonols, phenolic acids, etc. 1. Catechin Compounds Catechin compounds are the primary constituents of tea polyphenols, comprising about 60% to 80% of total polyphenolic compounds, with various biological activities such as antioxidation, lipid-lowering, weight loss, immune regulation, antiviral properties, and anticancer effects. The content of polyphenols decreases during the processing of Anhua dark tea, and with extended fermentation time, both ester-type and non-ester-type catechins decline continuously. In Anhua dark tea, ester-type catechins are hydrolyzed into gallic acid…

Drinking tea is like eating daily meals – while there may be staple foods, you shouldn’t eat the same thing every day. Long-time Puerh tea enthusiasts generally prefer raw tea, but sometimes they need ripe tea as a change of pace. For instance, early in the morning or late at night, when you just want a few sips of tea, it’s recommended to drink ripe tea and not too strong, so it doesn’t affect your sleep. However, many tea enthusiasts don’t know how to choose teas with higher cost-effectiveness and better quality, which is because they haven’t focused on the key points. Puerh raw tea is a unique post-fermented tea from Yunnan Province, with a history of over a thousand years. The phrase “the older, the more fragrant” typically refers to high-quality Puerh raw tea. Ripe tea was developed between 1973 and 1976 by state-owned tea factories in Yunnan using artificial fermentation techniques. Ripe tea involves artificially piling and fermenting raw tea under specific humidity and temperature conditions, allowing the raw tea leaves to quickly ferment to mimic the effects of decades of aging, though it can only approximate these effects and never fully equal them. This process unexpectedly created…

The summer heat fades, the autumn coolness intensifies The sky and earth each a single hue, sun and moon equally divided Intense heat, cool breezes Autumn rains, osmanthus fragrance in the air As autumn deepens, it’s the best time to drink tea "There's no certain sadness in the autumnal air, a light chill is most pleasant," the summer heat can leave one feeling dazed and irritable. The hint of coolness during the autumnal equinox is refreshing and invigorating. However, while we enjoy the coolness of the autumnal equinox, preventing dryness and replenishing fluids is essential. After the onset of autumn, people tend to be careless, drinking cold beverages and eating spicy foods, which can harm the spleen and stomach. The body's water metabolism becomes obstructed, leading to the sensation of dry mouth and throat despite drinking plenty of water, a condition known as "autumn dryness." To alleviate "autumn dryness," in addition to getting adequate sleep, eating nourishing lung and saliva-inducing foods, maintaining emotional balance, drinking tea is also an excellent method to relieve this condition. Oolong Tea Drinking oolong tea in autumn, oolong tea is a semi-fermented tea, its nature lies between black and green tea, neither too cold nor…

Pu'er tea is a natural free-radical scavenger, and it has significant effects in antioxidation, delaying aging, and preventing cardiovascular diseases. As the public brand "Xianyang Pu'er Tea" gains increasing recognition, the health benefits of Pu'er tea products are becoming more important to consumers. Recently, we have been sharing parts of "Speaking of Pu'er Tea," written by Liu Xiang, Vice President of the Shaanxi Tea Circulation Association and member of the Association's Expert Committee. The book was published by World Books Publishing and selected as one of the top ten tea books by the Tea Industry Media Alliance. We aim to help consumers gain a more comprehensive understanding of Pu'er tea. Why Drinking Pu'er Tea Can Nourish the Stomach As the saying goes, food is the first priority for the people, and having a good body starts with nurturing a healthy stomach. Many people seek out various remedies and theories on how to nourish and protect their stomachs, but they still suffer from recurring gastric problems. Pu'er tea has a certain role in nourishing and protecting the stomach. Pu'er tea is a fully fermented tea that primarily ferments with the Jin Hua fungus. In addition to the common nutritional and health…

White tea, also known as Fuding white tea, is one of the six major types of Chinese tea. As a slightly fermented tea, it is a unique and precious variety among Chinese teas. Fuding white tea has the effect of clearing heat and reducing fire, and it also has significant effects in preventing and fighting viruses, as well as detoxification. Does White Tea Have Detoxifying Effects? The dihydromyricetin and other flavonoid natural substances rich in white tea leaves can protect the liver, accelerating the rapid breakdown of acetaldehyde, a metabolite of ethanol, into non-toxic substances, reducing damage to liver cells. White tea can prevent heatstroke, detoxify, and treat toothache, especially aged white tea which can be used as a fever-reducing medicine for children with measles, with better antipyretic effects than antibiotics. In addition to containing the usual nutritional components found in other teas, white tea also contains essential active enzymes. Medical studies at home and abroad have proven that long-term consumption of white tea can significantly increase the activity of lipase in the body, promoting the metabolic breakdown of fat, effectively controlling insulin secretion, delaying the intestinal absorption of glucose, and helping to maintain balanced blood sugar levels. White tea…

The beginning of autumn is the 13th of the 24 solar terms in the lunar calendar, marking the first solar term of autumn. According to "The Seventy-Two Periods of the Year," "This term in the seventh month, the character 'beginning' has been explained under the beginning of spring. Autumn, also pronounced 'qiū,' means to seize; it is at this time that things begin to be seized and gathered." The start of autumn generally signifies the waning of summer's heat and the approach of fall.As the transition from heat to cool, after the beginning of autumn, the lingering summer heat, often referred to as the "autumn tiger," remains, but the overall trend is a gradual cooling of the weather. Ancient people regarded the beginning of autumn as an important moment between summer and fall, and they always attached great importance to this solar term. The beginning of autumn marks a period when the body transitions from yang to yin in its yin-yang metabolism. Therefore, the principle of health maintenance in autumn is "nourishment and collection." Chinese people have long enjoyed tea, and different types of tea have various benefits. Similarly, there are specific teas that are effective in preventing autumn dryness.…

When brewing tea with a purple clay teapot, it is essential to follow the principle of "choosing the pot for the tea and selecting the tea for the pot." Only by making a scientific and reasonable match between the tea and the teaware can you achieve the best results, reaching the state of "harmony between tea and pot"! So, how should you pair your teapot with your tea? PART.1 From the perspective of teapot shape: Round-shaped pots are most suitable for brewing Oolong tea. This is because Oolong tea leaves are rolled into balls, and round-shaped pots provide ample space for the semi-spherical leaves to fully expand, allowing them to release their full flavor (even among round-shaped pots, different materials can affect the brewing effect, so you can further select the material used in the round pot). Tall and narrow-necked pots are suitable for brewing fermented teas but may cause the tea to lose its taste if too tall (such as Pu'er, black tea, etc., which require high-temperature steeping. Selecting this type of pot ensures that the tea's aroma is sweeter and the taste richer). Short and wide-mouthed pots are suitable for brewing non-fermented teas but may cause overflow if…

Pu'er tea is divided into raw and ripe varieties, commonly abbreviated as raw Pu and ripe Pu. Imagine two people originally traveling side by side on the same path; at a certain point, due to their own reasons, they need to diverge onto different paths. This point is called "fermentation." Raw tea follows the path of natural post-fermentation, while ripe tea undergoes artificial pile fermentation. What are the differences between raw and ripe Pu'er tea? 1. Essential Difference When Pu'er tea is pressed into shape and officially released from the factory, raw tea has not undergone fermentation, while ripe tea has undergone complete fermentation. This is their most fundamental difference. 2. Appearance Difference Raw tea cakes are primarily green and dark green, with some turning yellowish-red, and white representing the bud tips. Ripe tea cakes are black or reddish-brown, with some bud teas appearing as dark golden yellow. 3. Taste Difference Raw tea: Describing the taste of raw Pu'er tea could fill an entire article. Simply put, it can be described as intense, stimulating, and layered. In one sip, you can experience bitterness, astringency, fragrance, and sweetness—raw Pu'er is unique in this regard. Many tea enthusiasts are long-term fans of…