Tea

Often, when drinking tea, each infusion may taste different, either too strong or too weak. Why is this? Most likely, it's due to an inaccurate amount of tea used. So, how much tea should you use exactly? How Much Tea Should You Use When Brewing? For a 110ml gaiwan, the tea amount is typically between 3 to 8 grams, varying based on the type of tea and personal preference. Green tea or Yellow tea: Use a ratio of 1:50, which means about 3 grams of tea. White tea: Use a ratio of 1:20, requiring 5 grams of tea. Black tea: Use a ratio of 1:20, with 5 grams of tea. Wuyi rock tea: Use enough tea to fill about 1/3 of the gaiwan, which is 8 grams. Pu'er tea: Use a ratio of 1:15, which is 7 grams of tea. Scented tea: Use a ratio of 1:50, approximately 3 grams of tea. Brewing tea is a process of gaining experience and becoming more skilled. With more experience, you won't follow rigid rules but rather develop a more relaxed approach to drinking tea. After some practice, you'll find the perfect amount of tea that suits your taste. If you prefer a…

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…

In Dai language, Yibang means “a place with tea trees and a water well.” Yibang Tea Mountain is located in the eastern part of Xiangming Township, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. To its north lies Mengwang Township of Jinghong City, to its south is Manzhuan Tea Mountain, to its west is Gedeng Tea Mountain, and to its east is Yi Wu. It is situated at the pivotal point along the ancient route connecting the six major Puer tea mountains to Sime Hall under Pu'er Prefecture. As the central hub of the ancient Tea Horse Road leading to Tibet, it played a significant role in the region's trade. In 1570 (the fourth year of the Longqing period of the Ming Dynasty), the Cheli Prefectural Office divided the area into twelve regions, combining the six major tea mountains with Zhengdong. The administrative center was set up in Yibang. After the establishment of Pu'er Prefecture in 1729 (the seventh year of the Yongzheng period of the Qing Dynasty), the six major tea mountains came under its jurisdiction. Cao Dangzai was granted the position of local commander of Yibang for his military contributions and became responsible for managing the six major…

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.…

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…

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

In recent years, with the rapid increase of new enthusiasts of purple clay teapots, many have developed an interest in the cultural depth behind purple clay. While enjoying these teapots, they wish to deepen their understanding and gradually come to truly appreciate the culture of purple clay. Tea Mountain: Purple clay teapots are known for their good breathability. The tea stains that adhere to the pot over long-term use are commonly referred to as a "tea mountain." Aging: Also called "nurturing the soil," this is the final processing step for purple clay. Prepared and kneaded clay is placed in ceramic jars and stored in a damp, shady area to undergo aging and transformation. Aging Period: This refers to the time from when the prepared and kneaded clay is placed in a damp, shady area to begin aging. Just like aged wine stored in underground cellars, the longer the aging period, the more lustrous and elegant the resulting teapot will be. The minimum aging period should be at least three months. Patina: After years of use, a natural and unique sheen forms on the surface of the teapot. This sheen is restrained and deep in color. Sun Line: In the bottom…

Dandelions are not only delicious but also nutritionally rich, offering numerous benefits to the human body. Some of the wild dandelions gathered can be eaten fresh with sauce, while others can be made into tea to drink daily, which can help prevent internal heat throughout the year! Why can it be said that you won't experience internal heat for a whole year? Because dandelions effectively clear heat and detoxify, reduce fire and inflammation, and have broad-spectrum antibacterial properties, they are known as "natural antibiotics." Dandelions can be considered one of the most nutrient-rich wild vegetables on Earth. The United States Department of Agriculture's 8th Bulletin points out that, when evaluating overall nutritional value, dandelions rank fourth among green vegetables. Let me show you how to make your own dandelion tea, perfect for daily consumption, helping you stay free from internal heat, and it’s simple and convenient! Today, I'll teach you how to make dandelion tea, which is much better than simply drying dandelions and brewing them in water! Homemade Dandelion Tea: 1. Harvest fresh wild dandelions, making sure to gather those that haven't been contaminated. This ensures the tea you make will be safe and reliable. 2. Clean the dandelions.…

In fact, many people love tea, and Kunming is a relatively ideal region for storing tea. It's generally good for storing Pu'er tea, but storing Pu'er tea requires consideration from multiple aspects. Therefore, we will introduce the correct method of storing Pu'er tea in Kunming (also known as the Kunming warehouse). Kunming Warehouse (Photographed by National Tea Center) When storing Pu'er tea, people should first pay attention to keeping it away from items with strong odors, and secondly, avoid direct sunlight. However, what many do not realize is that the temperature and humidity of the storage space are also very important. According to one tea enthusiast, the room where they store their tea is on the second floor of a four-story duplex, with hardwood floors. The morning sun can slant into the room but does not directly shine on the tea, and after 10 am, the room no longer receives sunlight. According to statistics, in the area where the tea is piled, the average temperature/humidity during the rainy season (early May to early October) is: 28.5°C/72%, with the highest temperature/humidity being: 32°C/78%; during the dry season (late October to late April), the average temperature/humidity is: 20°C/48%, with the lowest temperature/humidity…

"Tea is a great health food, but it has certain food contraindications. If tea is improperly paired with other foods, it can create incompatibilities and generate toxic substances that can be harmful to human health! 1. Tea and Mutton Although eating mutton occasionally is greatly beneficial to the body, when you eat mutton and drink tea, the abundant protein in the mutton can combine with the tannic acid in the tea, leading to constipation. 2. Tea and Sugar Tea is bitter and cold in nature; the purpose of drinking tea is to stimulate the secretion of digestive juices to enhance digestive function and also to cool heat and detoxify. If sugar is added to the tea, it will inhibit this function. 3. Tea and Eggs Boiling eggs in tea water, where the concentration of tea is high, means there is a greater amount of tannic acid in the tea. Tannic acid can turn proteins in food into indigestible solidified substances, affecting the body's absorption and utilization of proteins. 4. Tea and Alcohol After drinking alcohol, drinking tea can cause the theophylline in tea to have a diuretic effect. At this time, acetaldehyde produced from alcohol metabolism may not yet be…

In recent years, the Jinggu Autonomous County of the Dai and Yi Nationalities has been working hard to build up renowned ancient tea mountains such as Yangta, Lianhe, Kuzhushan, Bolin, Nanban, and Wenzhe. The county has accelerated organic certification for tea plantations, leading to a continuous increase in the economic benefits of the tea industry. Currently, Fengshan Town in Jinggu County has 30,300 mu of tea plantations, producing 1,080 tons of tea annually, with a total output value of 85.76 million yuan. Among these, 6,000 mu are ancient tree tea plantations, yielding 108 tons of tea with an output value of 20.52 million yuan. Nancuishan and Dingbashan are two ancient tea mountains in Wenzhe Village, Fengshan Town. In 2024, Wenzhe Village became a practice site for the Yunnan Provincial Ethnic Tea Culture Research Association’s Wisdom Cloud Ridge initiative, while the ancient tea garden on Dingbashan became a teaching base for Pu'er tea species research. Bolin Village in Fengshan Town is also a village that relies on tea production. It has a total of over 6,000 mu of tea plantations. Among these, more than 1,500 mu are ancient tree tea plantations over 100 years old, over 3,000 mu are large tree…

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.…

The European tea wares, though not as culturally profound as the Chinese ones, surpass them in design and decoration. The exquisite silver tea wares of Europe are a prime example in this regard. Today, we share with you content from Chapter Five of Yu Yue's book, Tea Fun in Various Colours: The Dissemination of Chinese Tea Abroad and Foreign Tea Affairs (published by Guangming Daily Press in August 1999). In the 17th century, the upper echelons of European society used porcelain teapots for tea drinking. Soon after, silversmiths created pure silver teapots and teaspoons. From 1755 to 1760, they began crafting silver-plated teapots with high artistic value. The early British silver teapots were most distinctive in the 18th century and were exported to American colonies in large numbers. Due to the preciousness of tea at the time, early silver teapots were mostly small. Some were lamp-shaped, some pear-shaped, with the lamp shape being the earliest, starting production in 1670. Pear-shaped silver teapots first appeared during Queen Anne's reign and remained popular through the ages. The first pear-shaped teapot in America was created by Boston's Cony, which is considered the oldest teapot on the continent. During King George I's reign, Lin…

It is often said that tea has three lives, the first one coming from the earth. From a single seed, it sprouts, breaks through the soil, grows into a tree, develops a trunk and branches, and new leaves emerge. The soil, sunlight, rain, and mist nurture its growth until the leaves finally depart from the branches. The second life comes from human hands. Fresh leaves, carrying the nourishment of nature, are plucked, spread out to cool, wither, undergo fixation, and are rolled... It is through the skillful hands of people that it becomes, in true sense, "tea." The third life comes from water. Tea is placed in cups and teapots across countless homes, infused with hot water, where it tumbles, unfurls, and releases its essence. It merges with the water, regaining life, to be shared and admired by many. Puer tea has yet another life, bestowed by time. Freshly made Puer, like an inexperienced youth, can be somewhat fiery and lacking in composure, requiring the refinement that only time can provide. Days, months, years pass; it rests quietly, isolated, waiting patiently for transformation. Its inner qualities subtly renew themselves until it earns the praise of "aged fragrance," truly deserving of…

"It is said that half of the world’s mountains are green in Guizhou." In his poem "Presenting Tung, Prefect of Guizhou, Wang Zhongcheng," Tang Dynasty poet Meng Jiao extolled the verdant hills of Guizhou. This "green" owes much to tea. The county of Meitan in Zunyi City, Guizhou Province, has been rated as “China’s Top 100 Tea Counties – Number One” for several consecutive years. Life here revolves around tea. At the China Tea Sea scenic area in Yongxing Town, Meitan County, people ascend the "Tea Sea Viewing Tower" early each morning to savor a cup of tea. After leaving the tea sea, they head to local restaurants to enjoy the specialty dish "Tea-Leaf Ribs." During spring tea-picking season, tea pickers wearing sun hats deftly pluck leaves from the tea bushes. In small and large tea processing plants, fresh tea leaves enter and finished tea leaves exit, smooth and uniform, their fragrance rising. The China Tea Sea scenic area in Yongxing Town, Meitan County (photographed on April 5). Photo by Zhou Fanghua/Xinhua In Mati Village, Xhezhen Town, Meitan County, Ding Changyu and his wife Wang Yalin pick tea during the peak tea-picking season in nearby tea gardens. For manual picking…

The storage conditions for white tea should be well-ventilated, avoiding direct sunlight, and kept in a dry area without any strong odors. By well-ventilated, we mean the storage area should have doors and windows and not be completely sealed off, like a basement. The standard method for storing tea involves a three-layer sealing technique. First, use a food-grade plastic bag, squeeze out as much air as possible, and tie it tightly.Secondly, use an aluminum foil bag and also tie it securely. The purpose of this layer is to block out light. Finally, place the bags inside a cardboard box and close it. For exceptionally long-term storage, you can add another shipping box and seal the corners with clear tape. How to Store Fuding White Tea? Storing Fuding White Tea is relatively simple; unopened packages can be stored in cardboard boxes or large clay jars. However, if you are dealing with single cakes, especially those that have been opened, they should be sealed in food-grade bags and then placed in airtight containers such as tea cans. The fungi involved in the post-fermentation process of Fuding White Tea require an anaerobic environment to thrive. If the tea is exposed to frequent ventilation,…

From September 27 to November 6, 1989, Li Xu, one of the "Six Gentlemen of the Tea Horse Road," set out from Kunming alone or by hitchhiking and hiking, traveling through Tiger Leaping Gorge – Zhongdian – Deqin – Yanjing – Mangkang – Zuo Gong – Bangda – Baxoi – Ranwu – Bomi – Lhasa – Shannan, arriving in Xigaze, completing the first journey on the Yunnan-Tibet Tea Horse Road. Graduate students have an opportunity for an "academic visit" before writing their master's thesis, with a research fee of five hundred yuan. I was preparing to head to Tibet. My thesis was about literature and death, a question that had troubled me since childhood. I thought some enlightenment or answers would be found on that road. I had to continue from Lijiang and Zhongdian, following the path once trodden by mule trains. That road haunted my dreams. In 1986, while working as a lecturer in Zhongdian, I had already traveled extensively around northwest Yunnan, and so I spent all my time thinking about going further. During the summer vacation, I participated in the college entrance examination grading and earned 140 yuan. After piecing together 900 yuan, I borrowed some photographic…

At the tea table, ancient tree tea is a topic that never runs out of conversation. It represents a niche market within Pu'er teas and stands for the highest quality of Yunnan Pu'er teas. The rise in popularity of ancient tree tea has inevitably brought about controversies and differing opinions. To better understand ancient tree tea, let's explore these three lesser-known facts that reveal the true nature of this special tea. 1. Why is a century-old age used as the dividing line for ancient tree tea? Setting any specific point in time as the dividing line between ancient and younger trees presents an unavoidable issue – the quality of the tea leaves does not undergo a qualitative change at the moment it crosses that line. Due to wars, epidemics, and other reasons during the late Qing Dynasty and early Republican period, tea production in Yunnan suffered greatly, and planting of tea trees was largely halted for several decades. Using a century as the dividing line for ancient tree tea effectively spans several decades, and the difference in age between such trees results in discernible differences in quality. Therefore, setting the standard for ancient tree tea at a century old is…

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…

Recently, a delegation led by Zheng Jianrong, the Second-level Inspector of the Supply and Marketing Cooperatives of Guangdong Province, visited the Hongshan Town Funnong Tea Specialized Cooperative for investigation. County leader Jiang Yanfen accompanied them on the visit. The investigation team delved into the tea plantation and processing workshop to gain a detailed understanding of every aspect of the cooperative's tea planting, picking, processing, and sales. They also listened attentively to the cooperative's introduction about the development of the tea industry production. Zheng Jianrong expressed approval for the development achievements of the "Cooperative-Village" cooperation model of the Hongshan Supply and Marketing Cooperative. He suggested further leveraging the role of the Supply and Marketing Cooperatives in connecting farmers to the market, actively exploring operational mechanisms and implementation paths for "Cooperative-Village" cooperation. He emphasized the importance of market orientation, accurate product positioning, and making full use of the unique brand value, taste value of Hongshan tea, and the natural environmental advantages of Hongshan Town. He encouraged strengthening market marketing efforts to promote the deep integration of the tea industry with the market, and to build a strong and refined tea industry.

Basic Introduction of Yichang YihongYichang Black Tea, also known as Yihong or Yichang Gongfu tea, is one of the main varieties of Chinese gongfu black teas. It is produced in the mountainous areas of Hefeng, Changyang, Enshi, and Yichang counties in West Hubei Province. It is called "Yihong Gongfu" because it requires a great deal of processing effort. The Yihong tea leaves are slender and covered with fine hairs, have a lustrous dark color, sweet and pure aroma, bright red liquor, fresh and mellow taste, and bright red leaf base. The liquor of high-grade tea may turn cloudy when cooled.Geographical RangeThe geographical protection area for the Yidu Yihong agricultural product geographic indication covers the entire territory of Yidu City, including (Honghuatai Town, Gaobazhou Town, Yaodiandian Town, Wuyanquan Town, Niejihe Town, Panjiawan Tujia Nationality Township, Wangjiafan Town, Songmoping Town, Zhicheng Town, Lucheng Subdistrict Office). The geographical coordinates of the origin are located at 30°05′55″N-30°36′00″N latitude and 111°05′47″E-111°36′02″E longitude. The scale is 100,000 mu, with a production of 13,000 tons. Product CharacteristicsThe Yihong tea leaves are slender and covered with fine hairs, have a lustrous dark color, sweet and pure aroma, bright red liquor, fresh and mellow taste, and bright red leaf…