Tea Knowledge

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…

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…

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,…

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…

More than five thousand years ago, from the account of Shen Nong encountering seventy-two toxins in a day and finding relief in tea, to Lu Yu defining tea as “the fine tree of the south” in his work, The Classic of Tea, people's lives have been closely intertwined with tea. However, since tea is consumed and utilized, one cannot avoid the question of how to preserve it. We know that preserving tea requires avoiding high temperatures, strange odors, humidity, and oxygen. For modern people, even with advanced technology, preserving some teas that are prone to spoilage demands great care. Improper preservation can lead to the tea at home becoming spoiled, wasting an entire tin of tea, which can be heart-wrenching. Unlike us, ancients did not have refrigerators or desiccants for preservation. So, under adverse and tool-scarce conditions, how did they preserve tea? After reading this, you will undoubtedly marvel at their ingenuity. 1. Tang Dynasty People Used Ceramic Ware and Silk Cloth to Store Tea The Records of the Censorate by Han Wan of the Tang Dynasty states, “Store it in ceramic ware to prevent heat and moisture.” This indicates that during the Tang Dynasty, tea was stored in ceramics,…

For beginners, the concept of daily tea is somewhat misleading. For example, if someone cannot distinguish between the six major types of tea and is unsure about their personal preferences, it's too early to discuss daily tea. However, for seasoned tea drinkers who drink tea every day, not having a suitable daily tea can be quite inconvenient and uncomfortable, as constantly grappling with the same issue is a sign of immaturity. Experienced tea drinkers around us often spend considerable time selecting their daily tea. Since everyone has different constitutions, determining which type of tea feels most comfortable to drink requires trying out various teas over an extended period. After comparing and tasting different teas for a long time, if one finds a particular tea that leaves them feeling refreshed and they never tire of drinking, it can be considered as daily tea. Of course, the price of this tea should also fall within an acceptable range. Some teas are unsuitable for daily consumption. The first category includes rare products. For example, famous ancient tree teas from specific mountains, where there might only be dozens of trees producing a few dozen kilograms of dried tea annually, yet there are many buyers.…

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…

Origins of Tea-Infused Coffee Tea-infused coffee originated in Asia, particularly in Korea and China. Both beverages have a long history and deep cultural roots in the region. Tea has been enjoyed in China for thousands of years, while coffee, although introduced later, has rapidly gained popularity over the past few decades. The idea of combining the two likely stemmed from a desire to explore new flavors and innovate on tradition. (Image source: Internet, delete upon request) How to Make Tea-Infused Coffee Making tea-infused coffee is not complicated and can be easily tried at home. Here’s a simple recipe: Prepare Ingredients: You will need high-quality tea leaves (such as green or black tea), fresh coffee beans, hot water, milk (optional), and sweetener (such as sugar or honey). Brew the Tea: First, brew the tea with hot water. The temperature and brewing time depend on the type of tea, typically around 80°C for green tea and 95°C for black tea. Once brewed, strain the tea. Brew the Coffee: Brew a strong cup of coffee using a French press or drip coffee maker. Adjust the strength according to your taste. Combine: Mix the brewed tea and coffee in a 1:1 ratio. If desired,…

How to choose the right Pu'er ripened tea for yourself Taste preference: Consider whether you prefer a rich and strong, smooth and sweet, or other unique flavors. If you like a strong taste, choose one with a heavier fermentation degree; if you prefer sweetness, look for one made from better raw materials and with moderate fermentation. Body reaction: If your stomach is more sensitive, it's advisable to choose ripened tea with moderate fermentation and less stimulation; if your constitution tends to be cold, ripened tea is generally more suitable. Aroma type: Some ripened teas have different aromas such as aged, jujube, glutinous rice, etc. Choose based on your preference for aroma. Brand and reputation: Choose well-known brands or manufacturers with good reputations, as their quality is generally more reliable. Price range: Based on your financial capability, determine an acceptable price range and select high-quality teas within this range. Tasting: Try to sample the tea before purchasing to judge whether it suits you through actual tasting. Observe the appearance: Ripened teas with neat and clean leaves and fewer fragments usually indicate more care in both raw materials and production techniques. Tea infusion color: A bright, clear, and reddish infusion often reflects…

Pu'er tea: How should it be stored for the best results? For tea intended for consumption in the short term, it is recommended to store it in a sealed aluminum bag. Open when breaking up the tea, and return it to the sealed bag after taking out what you need. In addition to sealed aluminum bags, you can also choose airtight glazed porcelain jars, tightly sealed tin cans, purple clay pots, etc., as long as the seal is secure, it will prevent excessive oxidation. Some people have the habit of storing broken tea leaves in a purple clay pot, but this might actually lead to excessive oxidation, diminishing the taste of the tea. This is because the tea in a purple clay pot comes into contact with oxygen, which can eliminate substances that cause off-flavors, bitterness, and sourness. However, if left for too long, it can lead to a dispersed texture and significant degradation of active compounds. Therefore, it is not recommended to store Pu'er tea in a purple clay pot for long-term preservation. How should Pu'er tea be stored long-term? First, store it in a sealed container in a clean, dark, and humidity-controlled environment. Second, compressed tea is preferred,…

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…

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…

Spring, the season of rejuvenation and renewal, is also a highly anticipated time for tea enthusiasts. Spring tea, known for its unique aroma and flavor, is considered the pinnacle among teas. Among spring teas, Pre-Qingming Tea and Pre-Grain Rain Tea stand out particularly. They not only represent two different picking times in Chinese tea culture but also carry rich cultural significance and appreciation value. Today, let's discuss the differences between these two types of tea and their unique charms. Pre-Qingming Tea: Pre-Qingming Tea, as the name suggests, refers to tea picked before the Qingming Festival. Because it is harvested earlier, the tea accumulates more nutrients, and thus Pre-Qingming Tea is renowned for its freshness, clear fragrance, and rich flavor. The picking standards are usually high, often consisting of one bud with one leaf or one bud with two leaves. The tea has a delicate appearance and a bright green color, making it a premium variety. Pre-Grain Rain Tea: Pre-Grain Rain Tea refers to tea picked before the Grain Rain Festival. Compared to Pre-Qingming Tea, Pre-Grain Rain Tea has a longer growth period, and the content of polyphenols in the tea is higher, resulting in a richer flavor and more lasting…

How to buy tea has always been a challenge for ordinary tea enthusiasts. It’s easy to be misled by merchants and fall into traps. Here are some common pitfalls—see if you’ve fallen for any of them. 01. Misconception One: Blind Faith in High-altitude Tea In the tea world, there is a saying, “High mountains produce fine teas,” which means that high-altitude teas have strong aromas and good taste quality. Why do “high mountains produce fine teas”? This is because the fresh and refreshing flavor comes from amino acids, whose content is inversely proportional to temperature and sunlight. Generally, the temperature is lower at higher altitudes; for every 100 meters increase in altitude, the temperature drops by 0.6°C, resulting in a 6°C difference at 1000 meters. High mountains often have fog, and when sunlight hits the fog layer, most of it is reflected back, with only scattered light reaching the tea leaves. With less light and lower temperatures, the fresh and refreshing flavor is higher. However, “high mountains produce fine teas” is not an absolute rule. If the altitude is too high and the temperature is too low, the tea may not grow well. After passing through the fog layer, ultraviolet…

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,…

Some teapot enthusiasts surely have more than one purple clay teapot at home, but it's not possible to use every teapot daily. Some teapots might only be used after 2-3 months or a used teapot may be set aside for future use. At this point, some people might put the teapot away without any treatment, which is not good for the teapot itself. So, what should you pay attention to when storing a used purple clay teapot? 1. A used purple clay teapot must be thoroughly air-dried; there should be no moisture inside. To check if the teapot is dry, place a piece of tissue paper inside, cover it, and see if the tissue is damp the next day. 2. A used teapot should not be wrapped up or placed in a box directly, as the tea residue inside can easily mold. 3. Store the teapot in a well-ventilated area out of direct sunlight. Do not store it in a damp location. Ideally, have a special shelf or cabinet for your teapots at home. 4. If the teapot is not going to be used for a long time, place some dry tea leaves inside—the same type of tea that has…

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…

Pu'er tea, due to its unique production process, is essentially a food product without an expiration date, much like wine. After a certain period of effective sealing, the tea undergoes natural fermentation. Over time, the quality and taste of Pu'er tea significantly improve. Therefore, the claim that Pu'er tea becomes more aromatic and enjoyable as it ages is entirely credible. As long as it's stored properly, older Pu'er tea becomes increasingly valuable. Is Pu'er Tea More Aromatic with Age? Generally speaking, Pu'er tea can be consumed immediately after production, but it has a rather strong flavor. As storage time increases, the taste becomes richer and smoother. Under specific storage conditions, Pu'er tea can be preserved for extended periods. During storage, Pu'er tea continues to ferment. Various components in the tea react with microorganisms through oxidation and polymerization, such as the slow reaction of polyphenols under the influence of enzymes to form fragrant compounds. The aroma evolves from a complex mix of scents to a single, rich aroma. The optimal storage time for raw Pu'er tea is 10 to 25 years, while for ripe Pu'er tea, it is 8 to 15 years. To achieve a rich flavor, it is recommended to…

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…