Oolong 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…

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…

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…

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…

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…

A cup of clear tea can quench thirst and provide relaxation. Using different tea sets to brew different types of tea can bring out the flavor and texture of the tea, adding a touch of pleasure to life. The market is no longer dominated solely by purple clay teapots; traditional materials are regaining popularity, and new styles of tea sets are emerging to cater to new varieties of tea. As summer approaches, which tea set would you choose to be your companion? Cast Iron Teapot The culture of iron teapots first became popular in Japan, with origins tracing back to the Edo period, several hundred years ago. The trend resurged around 2012. Cast iron teapots available on the market are not necessarily Japanese-made; many are produced in Taiwan or mainland China. Handcrafted and mold-made teapots vary significantly in price, resulting in a wide range from a few hundred to tens of thousands of yuan. Most cast iron teapots on the market feature traditional patterns such as small grids, dragon scales, lines, and cherry blossoms, typical of southern Japanese ironware. The coloring is simple and the patterns are delicate and rustic. One reason for their resurgence is the recognition of their…

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…

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…

The north wind sweeps the ground, blowing away fallen leaves and bringing a sky full of snow. It covers rooftops, blankets fields, and decorates mountains and rivers like a painting, transforming everything into a new scene. Today, we have heavy snow. Heavy snow signifies the start of mid-winter. Winter is a season that chills everything, and our bodies are quick to react to the cold. The stronger the cold winds blow, the more we tend to huddle up. To ensure our bodies function well in the cold, drinking hot tea at the right times is an excellent choice. Black Tea Wards Off Cold and Warms the Stomach To dispel the chill and enhance your ability to withstand the cold, black tea, with its warm nature, rich proteins, and sugars, can generate heat and warm the abdomen. Persistently using tea for mouth rinsing during winter can kill bacteria and reduce inflammation, while direct consumption can also help prevent influenza. One of the most appealing aspects of black tea is its versatility; you can add various ingredients according to your taste preferences to create your own unique flavor profile. Oolong Tea Reduces Fat and Relieves Greasiness The pharmacological effects of oolong tea…

Renowned tea expert Shi Zhaopeng, in his book Tea Evaluation and Inspection, mentions that the aroma and taste of tea are complex, influenced by various factors. Teas from different regions and varieties all possess unique aromas and flavors. For instance, black tea is often described with terms like "rich" and "freshly sweet," while green tea is characterized as "freshly tender" and "clearly fragrant." The unique aromas specific to certain origins are referred to as "regional scents," such as the "Qi Men scent" of Qi Men black tea. In summary, any distinctive aroma or flavor of a tea is a comprehensive expression of its chemical composition, shaped by factors including variety, cultivation techniques, picking quality, processing methods, and storage conditions. Nine Types of Tea Aromas: Based on the quality of fresh leaves, manufacturing methods, and characteristic aromas, we can roughly categorize tea aromas into nine types: 1. Downy Aroma: Fresh leaves with white down (white hairs), picked at a young stage (one bud and one leaf or above), processed normally. When brewed, these teas emit a special aroma known as the downy aroma. Examples include various silver needle teas with typical downy aromas, and some tip and peak teas with a…

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

We all know that fruits and vegetables have their best seasons for tasting, so do different types of tea also have their optimal seasons for drinking? Tea can be enjoyed at its best flavor in any season. However, due to different processing methods, each type of tea has its own characteristics, which means there are ideal seasons for drinking each type of tea. This concept is distinct from seasonal fruits and vegetables. Drinking the right tea in different seasons can be more beneficial to your health. Green Tea Wilt: No Wilt Fermentation Level: Non-fermented, Fermentation Degree 0% Nature: Cold Season to Drink: Summer Representative Teas: Longjing, Lushan Cloud Mist, Xinyang Maojian, Biluochun, Huangshan Maofeng, Tai Ping Houkui, Liu'an Guapian, Duyun Maojian, Mengding Ganlu, Anji White Tea, etc. White Tea Wilt: Heavy Wilt Fermentation Level: Slight fermentation. New tea approximately 5-20%; Aged white tea approximately 20-80% Nature: ● Cold ● Cool ● Neutral Season to Drink: ● Summer ● Autumn Representative Teas: Taimuszhen Silver Needle, Baihao Silver Needle, Bai Mudan, Gongmei, Shoumei, New Process White Tea, etc. Yellow Tea Wilt: No Wilt Fermentation Level: Lightly fermented, approximately 20-30% Nature: Cold Season to Drink: Summer Representative Teas: Junshan Silver Needle, Mengding Yellow…

Tea drinking requires utensils. The Western Han Dynasty's literary work, Zhuangyue, mentions "preparing tea and all its implements, covering them after the feast," which is the earliest reference to "tea utensils" in Chinese history. Historically, goldware, woodenware, pottery, weapons, ceremonial objects, and wine vessels were all referred to as "utensils." Tea utensils are no exception. The beauty of these objects complements the tea infusion, preserves its aroma, and each type of tea utensil has a unique beauty and practical use. Firewood, rice, oil, salt, soy sauce, vinegar, and tea are essential for daily life in China. There is also the saying that "tea is the cure for all diseases" and "without tea one day, digestion is sluggish; without tea for three days, illness ensues." Today, drinking tea is not only a healthy lifestyle but also a pursuit of spiritual elevation. So, what should be included on the tea table of a true tea lover? 01 Purple Clay Teapot Sixyi Hall Reduction-fired Ziyan Shibo Teapot The purple clay teapot is considered the premier tea utensil, ideal for brewing tea. Firstly, purple clay contains natural iron beneficial to health, and long-term use of a purple clay teapot avoids the intake of harmful…

Proper picking of tea leaves is one of the key measures for stable, high yield and quality of tea. In picking, it is essential to balance harvesting and nurturing. It is necessary to pick in batches, promptly, and leave leaves reasonably. Picking should be conducted according to the standards required for different types of tea. For instance, needle-shaped tea requires single buds, coiled teas (such as Biluochun) and flat teas (such as West Lake Longjing) require 1 bud with 1 leaf just starting to unfold, and Mao Feng tea is made from 1 bud with 1-2 leaves. For Oolong tea, small to medium open-faced shoots with 2-3 leaves are ideal. For green tea production, when 10% to 20% of shoots meet the picking standard, harvesting can begin. Different standards should be set for nurturing based on the tree age and vitality. (1) Picking from Young Tea Trees Picking can be done using the "top pruning and side nurturing" method. The standards are: spring tea leaves - leave 2-3 leaves, pick 1 bud with 1-2 leaves; summer tea leaves - leave 2 leaves, pick 1 bud with 1-2 leaves; autumn tea leaves - leave 1 leaf, pick 1 bud with 1-2…

China is the birthplace of tea, and as The Classic of Tea states, "Tea as a beverage originated with the divine farmer Shennong." Not only does our country have a long history of tea drinking, but its tea culture also has deep roots, with the custom of sipping and appreciating tea dating back centuries. Tea is also beloved by people around the world. May 21, 2021, marked the second International Tea Day as designated by the United Nations. To assist consumers in making informed choices when purchasing tea and to promote healthy tea consumption, we offer the following consumer tips. A full range of six types of tea offers many beneficial components. The tea plant is an evergreen woody perennial. Tea leaves are made from the buds, leaves, and tender shoots of the tea plant, processed according to specific methods. China boasts the most comprehensive variety of teas in the world. Based on processing techniques and quality characteristics, they are generally categorized into six main types: green tea, white tea, yellow tea, oolong tea (also known as blue tea), dark tea, and black tea. Among these, green tea is unfermented; white tea and yellow tea are minimally fermented; oolong tea…

Tea has a strong ability to absorb moisture and odors, making it easy for the leaves to absorb moisture and off-flavors from the air. If stored improperly, tea can lose its flavor in a short period of time, and the more delicate and fragrant the tea, the harder it is to preserve. Over time, the aroma, color, taste, and appearance of tea will change, with the fresh flavor of new tea disappearing and an aged flavor emerging. Especially during summer, the hot and humid weather makes it easier for microorganisms to grow, so extra care must be taken when storing tea. One Why Does Tea Deteriorate? The main reasons for tea deterioration are as follows: 1 Oxygen When the oxygen content within the tea packaging container is controlled below 0.1%, the tea maintains its flavor and aroma well; however, when the oxygen content exceeds 5%, the tea gradually deteriorates. 2 Light Light accelerates the degradation of pigments and oxidation of lipids in tea, hastening the tea's deterioration and aging. Tea pigments are highly sensitive to light, especially chlorophyll b, which is yellow-green and easily degrades under light exposure, causing the dry tea to become dull in color. 3 Increase in…

Before we know it, the season for spring tea has arrived again. Early teas in places like Yibin are already freshly available on the market, ready for people to enjoy. People often say, "Tea should be fresh, wine should be aged." Is this really true? Is spring tea safe? Is new tea better than aged tea? How should tea leaves be stored properly? What kind of water is best for brewing new tea? These questions often perplex us. Today, let's explore these questions together and clarify them one by one. Spring Teas Have Fewer Pests and Diseases With severe smog and air pollution nowadays, some people doubt that drinking tea can still be considered safe and reliable. Pesticide residues, heavy metals, and harmful microorganisms are the primary safety concerns in tea. It is understood that at present, pyrethroid pesticides are mainly used for pest control in tea gardens in China. These pesticides are difficult to dissolve in water, so very little of them dissolve into the tea infusion, less than 10% of what is detected in dry tea. Furthermore, in many tea-growing regions in China, especially those known for high-quality green teas, pests and diseases occur less frequently during the…

Tea is the national beverage of China and one of the world's oldest drinks. There are many types of tea, including green tea, black tea, oolong tea, white tea, and yellow tea. Among these, yellow tea is a relatively rare type that is made by undergoing a special process of yellowing after the initial green tea processing. Yellow tea is characterized by its golden color, elegant aroma, mellow taste, and benefits such as relieving summer heat, clearing heat and dampness, and aiding digestion. The supreme among yellow teas is the Mengding Yellow Bud. Mengding Yellow Bud is one of the bud-shaped yellow teas, produced in Mengding Mountain, Ya'an City, Sichuan Province. Tea cultivation in Mengding started in the Western Han Dynasty, about two thousand years ago, and was once a tribute to the emperors throughout history. After the founding of the People's Republic of China, it was rated as one of the top ten famous teas in the country. Mengding Yellow Bud has a flat and straight shape, with even shoots, a tender yellow color, visible downy tips, a lingering floral fragrance, a bright yellow liquor with a touch of green, a fresh and sweet taste, and a pale yellow…

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…