Tea Knowledge - Tea Flavors
The taste of tea is determined by various flavor compounds such as sugars, amino acids, polyphenols, caffeine, organic acids, and saponins. Among them, polyphenols, amino acids, and caffeine have the greatest impact on tea quality. Astringency comes from phenolic compounds, bitterness from purines (...
Tea News · May 25, 2026
What Is the Function of Tieguanyin?
Often likened to the prime minister in the tea market, Tieguanyin's success is largely attributed to its rich content of tea polyphenols. These compounds, primarily catechins, offer significant medical benefits such as anti-cancer and anti-aging effects by scavenging free radicals. Additionally, the...
Tea News · May 25, 2026
Introduction to the Four Famous Cong of Wuyi Rock Tea
Wuyi Rock Tea has four famous cong varieties that are particularly renowned: Big Red Robe, White Cockscomb, Iron Arhat, and Golden Turtle. Big Red Robe is the top among the four, known for its warm nature and unique "rock bone and floral fragrance". Iron Arhat is the earliest famous cong, historical...
Tea News · May 25, 2026
Good Tea and Good Water Make the Taste Beautiful
In autumn, slightly cool. Brew a pot of tea, light a stick of incense — what you steep is time, what you drink is岁月, and 'slowness' is a sign of respect for life. Tea people often say: 'There are many kinds of tea and many kinds of water; only with good tea and good water does the taste become beaut...
Tea News · May 25, 2026
Drinking Oolong or Pu'er Tea in Early Winter Is More Beneficial for Health
In traditional Chinese medicine, early winter is considered dry and cool. At this time, the air gradually becomes dry, and people are prone to discomfort in the skin, nasal cavity, and throat. Oolong tea (Qing tea is green in color, rich in aroma, neither cold nor drying, and can help moisturize th...
Tea News · May 25, 2026
Tea Knowledge: The Past and Present of Tea Bags
In 1908, New York importer Thomas Sullivan used small silk bags to hold tea samples. A customer steeped the whole bag, creating the first tea bag. Today, tea bags are popular among office workers and young people due to their convenience. Each American drinks over 4 cups of tea daily, 96% of which i...
Tea News · May 25, 2026
Tea Foam You May Have Overlooked
When brewing tea, the agitation of water creates foam on the surface, known as tea saponin. Many mistakenly consider it a impurity to be skimmed off, but this is a misunderstanding. Tea saponin is a complex glycoside compound with a bitter, pungent taste, insoluble in cold water, and slightly acidic...
Tea News · May 25, 2026
Tea: The Darling of Medical Healthcare
Tea is a natural health beverage. Studies show that drinking tea can quench thirst, aid digestion, remove phlegm, improve eyesight, promote diuresis, relieve irritability, reduce greasiness, prevent cancer, refresh the mind, and prolong life. It contains polyphenols that block carcinogen formation,...
Tea News · May 25, 2026
The Truth! There Is Actually Only One Type of Tea
Tea classification is fundamentally determined by processing methods, with fermentation degree being a crucial indicator. There are six main categories: green tea (0% fermentation , black tea (100% fermentation , oolong tea (10%-70% fermentation , white tea (10% fermentation , yellow tea (10% fermen...
Tea News · May 23, 2026
What You Should Know About Yellow Tea
Yellow tea is a lightly fermented tea with a processing method similar to green tea, except that a "yellowing" (Men Huang process is added before or after drying, causing partial oxidation of polyphenols and chlorophyll. The key step is the yellowing process, where the tea leaves are wrapped in pap...
Tea News · May 23, 2026