Steeping

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…

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…

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.…

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…

Pu'er tea is a popular type of tea in China. From a Traditional Chinese Medicine perspective, Pu'er tea has a relatively gentle nature and can effectively clear damp heat from the liver and gallbladder. Drinking Pu'er tea regularly can help alleviate irritability and may relieve symptoms of certain skin conditions like eczema or dermatitis. Since Pu'er tea can clear liver fire, it can also help with clinical symptoms such as bad breath and dry mouth. From an experimental standpoint, Pu'er tea contains potent antioxidants that can eliminate free radicals and reduce the content of unsaturated fatty acids, thereby decreasing the risk of cardiovascular diseases. The benefits and effects of Pu'er tea One: Nourishing and protecting the stomach Modern research confirms that drinking aged Pu'er tea or ripe Pu'er tea in moderation can warm the stomach. This indicates that Pu'er tea has high medicinal value. Scientific studies show that, in addition to sharing common functions with other teas, modern research confirms that Pu'er tea has more prominent therapeutic effects in the following areas: nourishing and protecting the stomach. Under appropriate concentration, drinking mild Pu'er tea does not stimulate the stomach. The viscous, smooth, and rich Pu'er tea forms a protective layer…

Pu'er tea can be divided into ripe and raw tea, with the price of raw tea generally varying according to the prices from different mountains. The price of this type of ancient tree Pu'er tea usually ranges between 300 to 600 yuan, but as the years increase, the price of raw tea becomes higher. The sweetness in ancient tree Pu'er tea comes with a naturally rich honey fragrance, a smooth and delicate texture containing a strong yet restrained tea aroma, and the bitterness is also reserved. So, what is the price of centennial ancient tree Pu'er tea? 　　1. How Much Does Centennial Ancient Tree Pu'er Tea Cost Per Pound? 　　The price of Pu'er ancient tree tea is relatively high, and the price for centennial ancient tree Pu'er tea is even more expensive. The price of centennial ancient tree Pu'er tea is generally between 1500-30000 yuan per pound, with ordinary quality centennial ancient tree Pu'er tea priced at 1500-3000 yuan per pound. Some lower-quality centennial ancient tree Pu'er teas are priced at 1800-2500 yuan per pound, while better quality ones are priced at 3000-6000 yuan per pound. 　　Secondly, the price of medium-quality centennial ancient tree Pu'er tea is around 6000-8000 yuan…

Often, when others are nurturing their pots, especially when they steep tea in the pot at night, they like to leave the tea leaves and strong tea broth in the pot overnight. They think this accelerates the formation of a patina, making the process of nurturing the pot more efficient and effortless, with tangible results. However, this is not the case. When nurturing a pot, the effect only occurs when the tea broth is hot and the pot itself is warm. Firstly, can tea leaves and tea be left overnight in a purple clay pot? The answer is no. When nurturing a pot, the effect only occurs when the tea broth is hot and the pot itself is warm. The tea broth, along with the steam, penetrates the pores of the pot, and the tea oils seep through the surface of the pot. After repeated wiping with a tea cloth, a patina forms. The tea leaves and tea broth left overnight in the pot lose their effectiveness once they cool down. Leaving tea leaves and tea broth in the pot overnight for extended periods, especially during hot summer nights, can easily lead to the growth of harmful substances inside the…

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…

Each type of tea has a unique aroma and flavor, primarily due to factors such as processing methods, raw materials, and geographical environment. The quality of a tea can ultimately be judged by its dry leaves, aroma, flavor, liquor color, and infused leaves. Good Mountain Store discusses the relationship between tea quality and taste from several aspects of mouthfeel. How to appreciate a good tea – taste is crucial. First, Bitterness and Astringency No matter what kind of tea, it will have a bitter taste because it contains polyphenols and caffeine. The overall mouthfeel of a cup of tea is mainly composed of bitterness, astringency, freshness, and sweetness. The balance between bitterness and sweetness is one of the most fascinating aspects of tea. Bitterness, mainly composed of caffeine and polyphenols, contributes to the bitterness in the tea liquor. Bitterness is an indispensable flavor in all teas. Without bitterness, something always seems to be missing, as if there were no bones. Astringency is the uncomfortable sensation caused by polyphenols acting on the mouth. Bitterness and astringency together form the thickness and stimulating character of the tea liquor. High-quality teas should not be overly bitter; the history of tea can also be…

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…

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…

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…

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…

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…

The tea ware is the father of tea. There are many mystical theories about choosing tea ware, but you can largely get it right by remembering the following principles: 1. The coarseness or fineness of the tea ware's texture is directly proportional to the degree of fermentation and age of the tea. In other words, teas with lower degrees of fermentation are best suited for finer-textured wares, such as green tea in celadon or glassware, oolong in finer grained purple clay, and dark tea in coarse stoneware or coarser grained purple clay. This is because the finer the texture, the better it is at bringing out the warmth and smoothness of lightly or unfermented teas. Coarse stoneware, on the other hand, can absorb the off-flavors of aged teas, so-called "sweetness after water passes through sand," which helps to dissipate the turbidity of aged teas. 2. The height of the tea ware is directly proportional to the age of the tea. In principle, older teas, which do not fear steeping, are well-suited for taller, deeper vessels, like the "Qin Quan" and "Han Duo" styles of purple clay, which can effectively bring out the character of the tea. Finer, more delicate teas,…

Biluochun, a green tea from Dongting Lake in Jiangsu Province, China, is beloved by tea enthusiasts for its unique aroma and refreshing taste. To brew the perfect cup of Biluochun, you need not only high-quality leaves but also the correct brewing method. In this guide, we will take you step-by-step through the essentials of brewing Biluochun, so you can enjoy its distinctive fragrance at home. (Image source: Internet. Please delete if infringing.) Selecting High-Quality Biluochun Leaves Before brewing Biluochun, ensure that you have purchased high-quality leaves. Good Biluochun has a delicate and tightly rolled appearance, with a silvery-green color, visible downy hairs, and a fresh and fragrant aroma. When buying, smell the leaves – good Biluochun should have a unique floral and fruity scent. Preparing Appropriate Tea Utensils The best choice for brewing Biluochun is a transparent glass cup, as it allows you to appreciate the beautiful unfolding of the leaves in water. Glass cups do not affect the taste of the tea. You may also choose white porcelain lidded bowls or purple clay pots, which also preserve the aroma and flavor of Biluochun well. Controlling Water Temperature Water temperature is key when brewing Biluochun. The leaves are tender, and…

The seven correct steps for brewing tea: boiling water, washing cups, adding tea, steeping, pouring tea, serving tea, and savoring tea. The first step is to boil the water for brewing. The second step is to rinse the teaware with boiling water. The third step is to add tea to the cup. The fourth step is to pour water into the cup to steep the tea. The fifth step is to pour the tea into the tea cups. The sixth step is to serve the tea to guests. The seventh step is to enjoy the tea with guests or friends. 1. Boiling Water To brew good tea, start by finding the most suitable water, with purified water or mineral water being the preferred choices among soft waters. One requirement for brewing tea is that the water needs to be boiled. Regardless of whether you are using 80°C or 90°C water for steeping, make sure to first bring it to a full boil at 100°C, then let it cool to the desired temperature. (Generally, tender green teas can be brewed with water around 80°C, while black teas use water around 90°C, and Pu'er or dark teas should be steeped in 100°C…

Flower tea, blending floral and tea aromas, not only has a unique taste but also offers various health benefits. To fully enjoy the deliciousness and efficacy of flower tea, the correct brewing method is crucial. Below, we will detail the brewing methods for several common types of flower tea. (Image source from the internet, delete upon request) Brewing Method for Rose Flower Tea Rose flower tea helps relieve stress and improve skin condition. Water temperature and time are key when brewing rose flower tea. 1. Take 5-6 dried rose flowers and place them in a teapot or teacup. 2. Control the water temperature between 85-90 degrees Celsius; do not use boiling water as it can destroy the aroma and nutrients of the roses. 3. Pour in hot water and let it steep for 3-5 minutes. Adjust the steeping time according to personal taste. (Image source from the internet, delete upon request) 4. Rose flower tea can be enjoyed on its own or with honey or lemon added to enhance the flavor. Brewing Method for Jasmine Flower Tea Jasmine flower tea has a pleasant fragrance that refreshes the mind. The correct brewing method ensures the full release of jasmine’s aroma. 1.…

Drinking Pu'er tea is a habit for many people, and Pu'er tea is one of the most famous types of tea in China. Rich in various vitamins and trace elements, as well as proteins, amino acids, and minerals, Pu'er tea offers numerous benefits to the body. While drinking Pu'er tea generally does not have significant side effects, consuming it too strong or in excessive amounts can affect health, especially during critical periods. Therefore, being aware of the taboos associated with drinking Pu'er tea is also very important. Side Effects of Pu'er Tea: 1. Long-term consumption of Pu'er tea can cause calcium loss. 2. Pu'er tea, once absorbed by the body, can easily induce dizziness, palpitations, and weakness in the limbs. 3. It can be harmful to the stomach. Pu'er tea stimulates the gastrointestinal mucosa, particularly new teas, which can be very severe. This can easily trigger swelling and congestion of the gastric mucosa and exacerbate the condition of patients with gastric ulcers, potentially even causing perforation. Taboos for Drinking Pu'er Tea: 1. Avoid drinking new tea: New tea, due to its short storage time, contains a large amount of unoxidized polyphenols, aldehydes, alcohols, and other substances that can strongly stimulate…

Black tea is commonly brewed in a gaiwan, which allows for good control over the flavor of the tea. However, black tea can also be directly brewed in a cup. When doing so, be careful not to use too much tea; for a 200ml cup, about 2 grams of tea leaves are sufficient, and the brewing time should be around two minutes before drinking. What Kind of Cup Can Be Used to Brew Black Tea? To brew black tea, suitable teaware includes transparent glass cups, aroma-trapping cups, travel cups, and thermoses, primarily based on personal preference and the situation. For example, glass cups and aroma-trapping cups are suitable for office or everyday tea drinking, while travel cups and thermoses are ideal for travel or winter tea drinking. Under normal circumstances, a gaiwan can be used to brew black tea, paying attention to the amount of tea, water temperature, and infusion time. The Steps for Brewing Black Tea: 1. Use pure mountain spring water or mineral water. 2. Prepare white porcelain or heat-resistant glass teaware and clean it thoroughly. 3. Place the tea in the cup at a ratio of 1:50, with 3-5 grams being optimal. 4. Begin brewing; the water…