Water

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…

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…

For novice enthusiasts, this question is quite common. For example, "I've been using my teapot for Tieguanyin, but recently I've developed a liking for Tung Ting Oolong. Can I brew it in the same pot? Will it harm the pot?" In principle, this practice is not recommended, as everyone knows the rule of "one pot for one tea." However, we don't have to be limited by this. There are methods, though they may be a bit troublesome. First, let's discuss what the rule of "one pot for one tea" means. Purple clay is a mixture of various minerals such as quartz, hematite, mica, and clay. The pores in purple clay teapots are formed at the interfaces between these minerals and within small clay aggregates. This is known as a dual-pore structure. The dual-pore structure is due to both the inherent structure of the purple clay and the pores left behind during firing when different minerals contract at varying rates. The interfacial pores between the various minerals are typically chain-like, some being interconnected while others are closed. The pores within the small clay aggregates are closed if they are internal and open if they are on the surface of the aggregate.…

Since the legendary “Shennong tasted a hundred herbs and encountered seventy-two poisons, which were cured by tea” 4,700 years ago, the magical effects of tea have been admired and puzzled over by generations. The Herbal Supplement marvels: “All medicines are specific for certain diseases, but tea is a medicine for all ailments.” Why does tea have such miraculous value? What mysterious substances does it contain? Modern high technology has finally deciphered this age-old mystery: scientists have discovered that the main components of tea are catechins and tea pigments. Among these, tea pigments are the jewel in the crown, the crystallization of tea culture, the dream of tea medicine, and the pinnacle of tea science. 1. What Are Tea Pigments? Tea pigments (Teapigments) refer to water-soluble pigment mixtures generated through the oxidation and polymerization of polyphenols, primarily catechins, during tea processing. They mainly include theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). The molecular structure of tea pigments still retains the basic characteristics of catechins, but they are more valuable, safer, and more stable than catechins. Theabrownins in tea pigments are the most stable and have the largest molecular weight. Tea pigments are weakly alkaline, and their weak alkalinity is one of…

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…

Stored tea The storage time and conditions are crucial for the quality of tea, affecting its chemical components as well as its aroma, taste, and biological activity. Therefore, investigating the changes in chemical components during tea storage is of great significance to maintaining or improving tea quality and enhancing its economic benefits. One, Polyphenols Polyphenols are important bioactive substances separated and purified from tea leaves, accounting for 18% to 36% of the dry weight of tea. The changes and levels of polyphenols in Pu'er tea have a significant impact on its quality. Generally, polyphenols in Pu'er tea tend to decrease to varying degrees during natural storage. Feng Chaohao et al. found that the content of polyphenols in Pu'er tea decreases with extended storage time and higher temperatures, and the decline is more pronounced in teas with higher moisture content. Luo Longxin et al. discovered that the total polyphenol content tends to increase initially and then decrease later. Wang Yang's study showed that catechin content generally decreases, with raw cakes showing a larger and more noticeable change, while ripe cakes and loose tea show a relatively mild and less obvious change. Two, Amino Acids The content and composition of amino acids…

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…

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…

After the summer solstice, the weather becomes increasingly hot, and in the southern regions with persistent heavy rainfall, humidity is high, making it feel particularly muggy. Many people believe that when the weather gets hotter, they should drink more cold beverages to cool down, and they can’t help but consume more iced drinks and chilled foods. However, during the scorching summer months, drinking cold beverages for cooling down is only a temporary solution and excessive consumption of cold items may actually be detrimental to health. On the contrary, the hotter the weather, the more appropriate it is to drink something warm. The Hotter the Weather, the More Refreshing Hot Tea Is In hot weather, the body temperature is elevated, and drinking cold or icy water suddenly is like pouring water on a fire; it can achieve the purpose of “extinguishing the flames and lowering the temperature” in the short term, but the fire is likely to die out quickly. Lutong’s "Poem of Seven Bowls of Tea" states: One bowl moistens throat and lips. Two bowls dispel loneliness and melancholy. Three bowls clear the mind, with five thousand scrolls of text swirling within. Four bowls induce a light sweat, dissipating all…

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…

As we move into June and the weather heats up, crops enter a critical growth period, making it essential to keep up with field management tasks. Following two cool days last weekend, this week in Shaanxi Province will see a mix of high temperatures and rain. The specific forecast is as follows: On the 4th, the province will experience intervals of overcast skies and partly cloudy conditions. There will be scattered light rain or showers in most parts of Northern Shaanxi, Southern Guanzhong, and most areas in Southern Shaanxi. Southern winds in Northern Shaanxi will reach 4 to 5 on the Beaufort scale, with gusts potentially reaching 6 to 7. On the 5th, the province will have intervals of overcast skies and partly cloudy conditions. Some areas in northern Northern Shaanxi and local regions in southern Southern Shaanxi may see showers or thunderstorms. On the 6th, the province will have intervals of overcast skies and partly cloudy conditions. Local areas in northern Northern Shaanxi, some places in southern Guanzhong, and most areas in Southern Shaanxi can expect showers or thunderstorms. On the 7th, the province will be mostly sunny. Parts of southern Guanzhong and eastern Southern Shaanxi may experience high…

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.

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

Yingshan is located beside the Dabie Mountains in China, with high elevation, abundant mountain water resources, and a mild climate, making it an ideal place for producing high-quality tea. The local Yunwu tea in Hubei's Yingshan not only absorbs the essence of plants but also gains nourishment from the misty environment. As early as the Tang Dynasty, it was presented to the imperial court as tribute tea. This article will introduce you to the complete production process of Yingshan Yunwu tea, from picking to final product.   Picking The picking technique for Yingshan Yunwu tea is quite particular. When picking the leaves, one must use an upward motion and only select the three tender tips at the top; it is forbidden to forcefully pinch the leaves with fingernails, as this can cause the base of the leaf to turn black when processed. The correctly picked tea buds appear fresh, succulent, and vividly green. Yingshan Yunwu tea is a spring tea, harvested only once a year. To produce one pound of tea, farmers need to pick tens of thousands of tea buds. This action needs to be repeated tens of thousands of times to gather enough buds to make a pound…

Some tea enthusiasts, when buying a teapot, notice flaws on its surface and conclude that the pot is not made of purple clay. If you share this view, then you are greatly mistaken! Let me tell you that if your teapot has some minor flaws, it does not mean the clay is of poor quality; instead, it confirms that your purple clay teapot is made of genuine material. The saying goes, “There is no such thing as pure gold or perfect man,” so how can there be so many flawless items? Some enthusiasts believe that for the high price they paid for their purple clay teapot, it should not have any flaws. Why are the purple clay teapots on Taobao perfect and tempting in price with all sorts of discounts, while my teapot is so expensive and still has flaws? This boils down to a lack of understanding of purple clay. Today, let's look at what common flaws typically appear in top-grade unprocessed materials. 01 Bursting Bubbles (Bursting Sand Particles) The appearance of bursting bubbles, bursting sand particles, and bursting mud indicates pure sand particle materials or materials with a very high sand content. During firing in the kiln, the…

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…

Do you have the habit of drinking black tea regularly? Today, we're brewing some black tea!This is No. 1 Gongfu Black Tea from China Tea, a Yunnan large-leaf variety of gongfu black tea. Its raw materials are selected from Fengqing, offering a rather clear and sweet taste upon entry. Now, let's proceed with the brewing process. We've already cleaned the teaware. When brewing Dian Hong black tea, there's one thing to note: black tea doesn't like excessively high temperatures. If the temperature in the cup is too high, it can cause the tea to become sour. So, this is something to keep in mind. Taking tea: We'll use 5 grams of tea here. Adding tea: Next, we add the tea. Rinsing tea: The water temperature for rinsing doesn't need to be too high. Rinse for about 5 seconds, and you can pour out the rinse water. The color of the tea broth is a reddish-yellow hue; as you can see, it's very clear and bright, a beautiful color. The aroma from the cup is mainly floral, with honey notes being slightly weaker. Pouring water: Pour the water slowly, making sure the stream is especially fine. Similarly, after about 5 seconds,…

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…

Dark tea storage typically involves keeping the tea in a specific building, area, or container where, under certain temperature and humidity conditions, microbial, enzymatic, and oxidation processes cause changes to its internal components. This is a critical step in developing the distinctive qualities of dark tea. This article summarizes the role of storage in enhancing the quality of dark tea, factors affecting storage, and storage models for dark tea. Using Liubao tea as an example, it analyzes the importance of professional storage and aging technology in the production and processing of Liubao tea, and looks forward to future research directions for professional storage technology for Liubao tea. I. The Role of Storage in Enhancing Dark Tea Quality Some freshly made dark teas have poor palatability, but after a period of storage and aging, their harshness diminishes, improving palatability. The taste becomes smoother with increased salivation and a stronger aftertaste. The tea's color becomes brighter and deeper, increasing consumer acceptance. Additionally, volatile compounds produced during fermentation are retained or transformed during storage and aging, enriching the aroma profile. II. Factors Affecting Dark Tea Storage and Aging For dark tea, a favorable storage environment not only reduces the time needed for aging…

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…