In recent years, old tea has gradually gained popularity, and more and more people have started to enjoy drinking old tea. What does old tea have to offer? Why are people increasingly fond of drinking old tea? Let's find the answers together!

Old White Tea — Most Effective for Reducing Fire and Inflammation

As the saying goes, “one year as tea, three years as medicine, seven years as a treasure,” the unique smooth taste of a cup of old white tea is unforgettable. Beyond the taste of old white tea, its effects are also excellent. It is particularly effective in reducing fire and inflammation, as old white tea can effectively regulate cellular immune function, reduce inflammatory factors, and enhance the body's ability to clear damaging factors. Experts once conducted research on both new and old white teas and found that the older the white tea, the better its anti-inflammatory effects.

Aged Tieguanyin — Rich, Smooth, Clear, and Refreshing

Aged Tieguanyin is a premium tea among Tieguanyin teas. After roasting and cooling, it is sealed and stored in stone and wood-structured warehouses that remain cool in summer and warm in winter. Through a long series of chemical changes, aged Tieguanyin accumulates rich essences, offering a particularly “rich, smooth, clear, and refreshing” taste, with a lingering aroma and a sweet and mellow flavor.

Old Pu'er — Gentle on the Stomach

After being made into Pu'er tea, it slowly ferments over time, reducing the rawness of the tea and increasing its fragrance, while the liquor becomes richer and the taste smoother. Therefore, the longer the fermentation time, the better the Pu'er tea. New Pu'er teas can harm the stomach, especially for those with gastric issues, but this is not the case with Pu'er teas aged for five years or more. Fresh Pu'er teas can be bitter and numbing on the tongue, whereas older Pu'er teas do not have this effect. Old teas have a mild and harmonious flavor, which can strengthen blood vessel elasticity, prevent the accumulation of toxins in the body, and have diuretic effects, gently relieving edema and Uric acid.

Aged Rock Tea — Aids Digestion and Weight Loss

Aged rock tea, when brewed, emits a fragrant aroma with unique woody and aged notes. The liquor is a bright red color like aged red wine. The tea is smooth and full-bodied in the mouth, leaving a lubricating and refreshing aftertaste, with no trace of astringency. Old teas are highly resistant to brewing and still have flavor after more than ten infusions, becoming sweeter with each infusion. They warm the stomach, dispel cold, aid digestion and weight loss, and promote clear vision and peace of mind.

Newly produced Wuyi rock tea is best stored for half a year or even a year before drinking, as the taste and aroma will improve. After being aged for five years or even longer, rock tea does not lose quality; instead, its taste becomes richer and more harmonious.

Old dark tea — Cleanses the Gastrointestinal Tract, Lowers the Three Highs

Dark tea is a post-Fermented tea, and the longer it is stored, the more its pungent taste transforms or diminishes, making the flavor smoother and the taste more harmonious. Besides the common health benefits of dark tea, the most distinctive feature of old dark tea is its medicinal properties, which improve with age. Numerous data show that after long-term storage, the internal components of dark tea change, allowing it to invigorate the blood, promote circulation, relieve bloating, prevent arteriosclerosis, lower lipids, blood pressure, and blood sugar, and have anti-cancer effects.