Green Tea

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…

In the variety of tea categories, spring tea is renowned for its superior quality with the saying “an ounce of spring tea is worth an ounce of gold,” while Pu'er tea values “age.” So, should Pu'er tea also pursue spring tea? 1What is Spring Tea? Spring tea refers to the first buds and leaves that emerge from the tea plant after winter, typically collected from after the Start of Spring to before the Grain Rain. Due to the temperate climate and abundant rainfall in spring, the tea plants accumulate rich nutrients during the winter dormancy period. As a result, spring tea often features plump buds and tender leaves with intense aroma and refreshing taste. For green tea, oolong tea, and other teas that are not fermented or only semi-fermented, spring tea is undoubtedly the best choice, as these types emphasize fresh, crisp mouthfeel and brisk aroma. However, for Pu'er tea, choosing spring tea serves more purposes than just these two aspects. 2Pu'er Tea: Unique Charm of Aging Pu'er tea is divided into raw (sheng) Pu'er and ripe (shou) Pu'er, both of which share the characteristic of improving in quality over time through aging. The charm of Pu'er tea lies in…

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.…

Those who have tasted Biluochun will sincerely praise its subtle green color, soft and even leaf base, elegant fragrance, and refreshing taste. Biluochun is one of the representative products of green tea, and the components of Biluochun tea have various physiological and pharmacological effects on the human body. So how should Biluochun be brewed? How to Brew Biluochun Tea for Optimal Flavor 1. Preparation method for loose-leaf tea 1. Scald the cup by pouring in freshly boiled water to clean the cup, then place the tea leaves into the cup. At this point, the temperature of the cup is high enough to gently release the aroma of the tea. 2. Pour an appropriate temperature of water into the cup, enough to cover the tea leaves. If using a lidded bowl, place the lid upside down on the side of the cup and pour water over it, allowing it to run down the side of the cup. If using a glass cup, pour along the edge of the glass and gently swirl the cup to fully immerse the tea leaves. 3. Wait for about two minutes to allow the dry tea to absorb water and unfurl, then top up with water.…

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…

Origins of Tea-Infused Coffee Tea-infused coffee originated in Asia, particularly in Korea and China. Both beverages have a long history and deep cultural roots in the region. Tea has been enjoyed in China for thousands of years, while coffee, although introduced later, has rapidly gained popularity over the past few decades. The idea of combining the two likely stemmed from a desire to explore new flavors and innovate on tradition. (Image source: Internet, delete upon request) How to Make Tea-Infused Coffee Making tea-infused coffee is not complicated and can be easily tried at home. Here’s a simple recipe: Prepare Ingredients: You will need high-quality tea leaves (such as green or black tea), fresh coffee beans, hot water, milk (optional), and sweetener (such as sugar or honey). Brew the Tea: First, brew the tea with hot water. The temperature and brewing time depend on the type of tea, typically around 80°C for green tea and 95°C for black tea. Once brewed, strain the tea. Brew the Coffee: Brew a strong cup of coffee using a French press or drip coffee maker. Adjust the strength according to your taste. Combine: Mix the brewed tea and coffee in a 1:1 ratio. If desired,…

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…

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…

Various types of purple clay are used to make purple clay pots, and the types of tea people drink are also diverse. However, which type of tea is most suitable for a pot made from a specific kind of clay? This can be something worth paying attention to or not, depending on your own attitude. Now, let’s mainly discuss black tea, Pu'er, Tieguanyin, and green tea: Pots made from duan clay, original green mountain clay, light-colored Tianxing clay, light-colored bluish-gray clay, and qing purple clay are absolutely unsuitable for black tea, Pu'er tea, and dark tea. Especially in the case of original green mountain clay and duan clay, if these pots are used to brew dark tea, the pot walls will absorb blackish tea stains, leading to artificial blackening. Zhu clay and red clay pots: these can be used for all teas, but they are better suited for brewing Tieguanyin and other Oolong teas. Pots with small openings are unsuitable for brewing Tieguanyin. Pots made from low-temperature fired bottom groove clear clay are moderately suitable for any type of tea! Pots made from dark-colored Tianxing clay and dark-colored bluish-gray clay are more suitable for black tea. Pots made from ordinary…

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,…

Looking at dry tea, smelling its aroma, and tasting it are methods used by most people to appreciate tea. But sometimes, we might see some tea enthusiasts quietly fiddling with the tea residue after everyone has finished drinking. However, don't underestimate that person playing with the leaves; they may be a profound expert in tea. It's said that through a single leaf, one can understand the life of a tea. Is this really true? Let's take a look together. What can we see from the leaf? The leaf, or what remains after the tea has been steeped, is the tea residue. After being soaked in hot water, the tea absorbs moisture and expands, returning to its original shape. The entire process of a tea, from picking to processing and storage, can be revealed in the leaf. When examining the leaf, we mainly consider tenderness, color, and uniformity. ① Tenderness Tenderness refers to the content of buds and young leaves in a tea, as well as the overall tenderness of the leaves. Many teas are not easy to discern for their bud and young leaf content before being steeped due to their processing techniques, but it becomes clear when looking at…

It is well-known that drinking tea is beneficial for health, especially if one persists in the habit over a long period. The key to using tea for health preservation lies in grasping the best time to drink it. Drinking the right tea at the right time can produce twice the effect with half the effort. What is the best time to drink tea? Morning Tea In the morning, after a whole night's rest, the body has lost a significant amount of water, and the concentration of the blood increases. Drinking a cup of light tea not only replenishes the body's need for water quickly but also cleanses the intestines and stomach. It can lower blood pressure, dilute the blood, benefit health, and prevent and treat constipation. However, note that in the morning, do not drink strong tea; it should be lighter than usual. What to Drink in the Morning It is better to drink black tea in the morning as black tea can promote circulation in the body, dispel coldness from the body, and ensure adequate blood supply to the brain. After breakfast every day, you can drink a cup of black tea, possibly with milk. Note that you must…

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…

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.

Basic Introduction to Fanjingshan Cuifeng TeaFanjingshan Cuifeng Tea is one of the tea varieties produced in Yingjiang County, a county inhabited by Tujia and Miao ethnic groups in Guizhou Province. It is named after Mount Fanjing, the main peak of the Wuling Mountain range within the county. The product's raw materials are sourced from gardens of the Fuding Dahai tea cultivar growing at an altitude of 800-1300 meters on Mount Fanjing. The tea is characterized by its "tender green and fresh appearance, uniformity, cleanliness; lasting fragrance with a pronounced chestnut aroma; fresh, pure, and refreshing taste; tender green, clear broth; and complete, delicate, uniform, and lustrous green leaves," earning unanimous praise from industry experts and consumer favor. In 2005, it was approved for geographical indication protection. Product CharacteristicsIn June 1992, the Ministry of Agriculture's Tea Quality Supervision and Testing Center evaluated: "Fanjingshan Cuifeng Tea" has a green color, flat shape showing buds, spear-like form, persistent tender fragrance, fresh and mellow taste, and tender green broth and leaves. Its shape is plump and tender, with good quality and characteristics typical of famous teas. A certificate was awarded accordingly. Historical FolkloreYingjiang County has a long history of tea cultivation and has traditionally…

I. The Impact of Altitude on Aroma When tea trees grow in different environments, it leads to noticeable differences in their aroma characteristics. The influence of altitude is primarily the result of comprehensive climatic conditions. In high-altitude tea gardens, tea trees grow in misty conditions with high air humidity, shorter and weaker sunlight exposure, more blue and violet light, and greater day-to-night temperature variations. This environment promotes the formation of more proteins, amino acids, and aromatic oils, while reducing sugars and polyphenols, resulting in softer leaves with better tenderness. Teas produced from these leaves have a higher aroma and superior quality. On the same soil, under high-altitude conditions, tea trees form more high-boiling-point aroma substances, which are components that provide a strong and lasting fragrance. Under low-altitude conditions, tea trees form larger quantities of low-boiling-point aroma components, and both the content and variety of high-boiling-point components are inferior to those at higher altitudes. Areas with higher altitudes and lower temperatures lead to slower growth of tea trees, which is one of the reasons for the development of their unique aroma—a phenomenon commonly known as "high mountains produce fine teas." Many famous teas with unique aromas come from high-altitude environments, such…

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…

The term “zhan,” seldom mentioned these days, is much like the object it represents, no longer used in everyday life. According to the dictionary: a zhan is a small, shallow bowl. So what is Jian ware? Jian ware specifically refers to porcelain tea bowls produced in the kilns of Jianyang, Fujian Province. Generally speaking, these bowls have wide mouths and narrow feet, with thick, coarse bodies. The exterior lower part of the bowl and the foot are unglazed, exposing the body of the bowl. The clay and glaze for Jian ware come from its place of origin, Jianyang. Due to their high iron content and the thickness of the clay, the exposed body appears grayish-black, commonly referred to as an iron body. The glaze colors range from deep black, dark blue-black, to purple. At the high temperature of 1350 degrees Celsius reached in the kiln during firing, iron ions precipitate out and flow across the glaze surface, forming unique and beautiful patterns known as "hare's fur," making the Jian ware bowls more widely recognized by this name. The Chinese civilization is the only ancient culture that has been continuously passed down in an orderly manner and remains vibrant to this…

Basic Introduction to Shitai Selenium-Rich TeaSelenium-rich tea literally means "rich selenium tea." The term "rich" indicates that the soil content exceeds the average level, reaching the standard for being rich in selenium as determined by experts. Selenium is an essential element for the human body and is often referred to as the "king of anti-cancer elements," which is the primary selling point of selenium. "Tea" here refers to tea leaves, and selenium-rich tea is a type of green tea.A comprehensive explanation of selenium-rich tea is that it is a type of green tea rich in selenium, possessing all the benefits of selenium. It is a natural, green beverage for replenishing selenium. Nutritional ValueSelenium-rich tea helps reduce fat and aids in weight loss, preventing cardiovascular diseases. The relationship between drinking tea and weight loss has been closely studied. As early as over two thousand years ago, the book "Shen Nong's Herbal Classic" mentioned the weight-loss effects of tea: "Long-term consumption soothes the mind, invigorates the spirit... makes the body light and prevents aging." Modern scientific research and clinical trials have confirmed that drinking tea can lower blood lipid levels and cholesterol, making the body feel lighter. This is due to the…

Basic Introduction to Elephant Nest Tea "Elephant Nest Tea" is a well-known specialty product in Xinxing County, Guangdong Province, named after the Elephant Nest Tea plantation in the county. It is a Chinese National Geographical Indication product with a long cultural history. Its quality is excellent, with low tea polyphenol content and high amino acid content. Elephant Nest Tea comes in three major categories: black tea, green tea, and oolong tea, all of which are rich in flavor, produce a fresh sensation upon entering the mouth, and have a strong aftertaste. Nutritional Value Modern scientific separation and identification have found that tea contains over 400 organic chemical components and more than 40 inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutritional and medicinal components. Organic chemical components mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. Product Characteristics It is characterized by its beautiful shape, clear color, rich aroma, and mellow taste. It is highly praised for its fresh and fragrant aroma, delicious and sweet taste, and bright green-yellow infusion. Historical and Folklore The Gongcheng Dongshui area in Xinxing County, Guangdong Province, is located…

People generally believe that the freshest tea has the best taste, and when new teas come on the market, some can't resist the temptation to rush out and buy teas harvested before the Ming Festival or the Rain Festival. However, according to traditional Chinese medicine (TCM) experts, the view that "teas are better the fresher they are" is a misunderstanding. Fresh Teas Should Not Be Greedily Consumed Dr. Xiang Wei, director of the Spleen and Stomach Diseases Department at Zunyi Traditional Chinese Medicine Hospital, explained that according to TCM theory, which advocates "nourishing yang in spring and summer," drinking tea regularly at this time not only helps to dispel the cold accumulated in the body over winter but also promotes the growth of yang energy. Additionally, it can help refresh the mind, relieve drowsiness, and uplift the spirit. However, not all types of tea are better the fresher they are, as Pu'er tea and dark tea improve with age. Those who seek freshness should choose green tea, but even then, there's no need to drink it immediately after it's picked. The allure of fresh tea is hard for many to resist, yet the freshest tea doesn't necessarily have the best…

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…

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…