Infusion

Region-specific, naturally processed, and uniquely beneficial—these are the common perceptions of Fuding White Tea. There is a certain art to brewing Fuding White Tea, and the method can vary depending on the type of white tea. Choosing the most suitable brewing method will result in an even more enjoyable cup of white tea.Types of Fuding White Tea Silver Needle (Bai Hao Yin Zhen) Silver Needle: Silver Needle is the pinnacle of white teas. It is made from the buds of white tea plants, named for its plump, silvery-white covered buds that stand straight like needles and shine with a silver hue. When brewed, the tea liquor is clear and apricot-yellow, with a strong presence of downy aroma, a sweet fragrance, and a fresh, sweet taste that refreshes the heart and lungs. The leaves stand upright in the cup, full and pleasing to the eye. White Peony (Bai Mudan) White Peony: White Peony is made from the first or second leaf and bud of the tea plant. It gets its name because the green leaves with silver-white down resemble flowers, and when brewed, the green leaves cradle the tender buds, much like a flower bud about to open. The finished product…

Having quality tea requires proper storage to ensure the best color, aroma, and taste when consumed. Different types of teas, such as dark teas and Pu'er teas, can maximize their collection value when stored under the right conditions. So, to enjoy good tea, you also need to store it properly.Storing tea at home, are you doing it right? The main factors causing tea degradation include: One, light; Two, temperature; Three, moisture content of the tea; Four, air humidity; Five, oxygen; Six, microorganisms; Seven, odor contamination; The degradation caused by microorganisms is influenced by factors such as temperature, moisture, and oxygen, while odor contamination is related to the storage environment. The key to storing tea is to protect it from pressure, dampness, seal it, shield it from light, and prevent it from absorbing odors. Different types of teas require different storage methods based on their aging process and nature. White Tea White tea is the most original and simplest processed type of tea. White tea is durable in storage and its preservation is relatively environmentally friendly, not requiring low-temperature preservation; instead, it just needs to be kept away from odors at room temperature. Moreover, it has a certain potential for transformation…

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.…

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…

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…

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 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…

Aged Tied Guan Yin tea is made by roasting, cooling, and then sealed for storage in special cellars to promote post-ripening. It comes in several categories: five years, ten years, fifteen years, eighteen years, and twenty-eight years, with the best quality being between ten and twenty-eight years. The dried tea has a dull color, while the infusion is deep yellow, brown, or reddish-brown. Its taste is mild and slightly sweet with a lingering aftertaste. In addition to the general functions of tea, it also has effects such as lowering blood pressure, reducing cholesterol, and aiding digestion. Aged Tied Guan Yin is a Fujian Anxi Oolong tea that has been aged for many years and repeatedly refined through roasting. It maintains the traditional process of making Tied Guan Yin, offering a pleasant mouthfeel with a light yellow infusion. Its aroma is characterized by a smoky flavor and a strong aftertaste, and long-aged Tied Guan Yin has certain health benefits and therapeutic effects on the body. When we were young, if someone had stomach bloating or diarrhea, adults would brew a pot of steaming, dark tea for us to drink while it was hot. At the time, we didn’t understand or enjoy…

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…

Did you know? The quality and taste of Pu'er spring tea are excellent, with better tenderness than ordinary teas. This can be seen from the buds of dry tea leaves, where ancient tree teas have short and dense buds that aren’t plump. Additionally, the leaf shapes of Pu'er spring tea do not conform to a high degree of regularity. Compared to summer tea, which has longer and thinner stalks, and autumn tea, which is fatter and more downy, spring tea appears more compact and robust, with less regularity in shape. If you have the opportunity to visit tea regions in Yunnan personally, you will find that the fresh leaves of ancient tree teas of the arbor type have a lot of down, feeling like velvet when touched, with very good texture. Moreover, after brewing well-processed dry tea, the leaves at the bottom are full and leathery, without any dryness. Differentiating Pu'er Spring Tea One: Observe From the leaf shapes, ancient tree teas show better tenderness. By comparing dry tea leaves, it can be found that most of the buds of ancient tree teas are quite short and not plump, with dense buds. Most Pu'er spring teas do not have a…

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

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

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

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…

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…

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…

Generally, the shelf life of green tea at room temperature is around one year. However, factors that mainly affect the quality of tea include temperature, light, and humidity. If stored properly, green tea can maintain its quality for a long time. However, if stored improperly, leading to excess moisture, it may expire in as little as two months. Once opened, green tea should be transferred to an airtight container for storage. How to Tell If Green Tea Has Gone Bad 1. Scent Stale green tea will have off odors such as musty, sun-dried, or moldy smells. Take a deep sniff of the dry leaves or the aroma of the brewed tea; if there are noticeable off odors, it's best to find fresh tea. 2. Appearance of Dry Leaves If the color of the tea leaves is dark yellow and not crisp, it has likely gone bad. If you can only crush the dry leaves into small pieces with your fingers and the twigs do not break easily, this indicates the tea has spoiled. Unspoiled green tea typically contains about 7% water content and can be ground into powder. 3. Infusion Evaluation The infusion of stale green tea will be brownish…

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…

Dahongpao tea has a taste of orchid fragrance, with a rich and lasting aroma. High-quality Dahongpao has a refreshing aroma, and a beautiful taste that is sweet, smooth, and mellow upon entry. Low-quality Dahongpao tastes bitter, astringent, numbing, and sour. The Mouthfeel of Dahongpao: The leaves are stout and uniform in shape, with a fresh green-brown color. After brewing, the tea soup turns into a deep orange-yellow color, clear and bright. The leaves are soft and bright, with crimson edges and light green centers that are yellowish. It combines the mellow sweetness of black tea with the fresh fragrance of green tea, with a harmonious character that is not cold. Dahongpao comes in fragrant and rich styles. Its quality characteristics include a tight, neat leaf shape, a fresh green-brown color, and after brewing, an orange-yellow and bright tea soup, with leaves that display a pleasing contrast of red and green. Dahongpao’s most prominent feature is its rich orchid-like fragrance, with a high and lasting aroma and distinct rock character. Dahongpao is very resilient to multiple infusions, retaining its aroma even after seven or eight brews. How to Brew Dahongpao for Best Flavor 1. Clean the Teaware Good tea deserves good…

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…

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