Drinking Tea is a delight for the spirit; it calms the mind. In a cup of tea, one can taste the myriad facets of life, the rise and fall of time. Tea is an indispensable “mental sustenance” in the lives of Chinese people.

China boasts a wide variety of teas, which can be classified into six main categories based on their level of fermentation: green tea, yellow tea, white tea, oolong tea, black tea (red tea in China), and dark tea. With the changing seasons—spring warmth, summer heat, autumn coolness, and winter chill—there are specific types of tea that are best suited for each season.

01

Seasonal Tea Drinking

Spring — Flower tea: Its taste is sweet and slightly cool, with a fragrant aroma. It helps to dispel the cold accumulated during winter, invigorate the flow of qi and blood, and strengthen liver function. Common flower teas include osmanthus tea, Jasmine tea, and magnolia tea.

Summer — Green Tea: Its taste is slightly bitter and sweet, and its nature is cool. It has the effect of relieving heat, quenching thirst, clearing the heart, stopping diarrhea, and treating sores, making it most suitable for summer consumption. Famous green teas in China include Longjing from Hangzhou, Biluochun from Suzhou, Huangshan Maofeng from Anhui, Lu'an Guapian from Anhui, and Xinyang Maojian from Henan.

Autumn — Oolong Tea: Oolong tea, also known as green tea, is a partially fermented tea. Its taste is slightly astringent and sweet, neither hot nor cold. It has the effects of quenching thirst, removing internal heat, moisturizing the throat and skin, and combating the dryness of autumn. Renowned oolong teas include Tieguanyin from Anxi, Wuyi rock tea, Dahongpao, Fenghuang Shuixian, and Tungting Oolong, with the first two ranking among China's top ten famous teas.

Winter — Black Tea (Red Tea in China) and Dark Tea: These teas have a sweet and warm nature, with the effects of storing yang energy, generating warmth, and warming the abdomen. They enhance the body's resistance to cold. Representative black teas include Qimen black tea from Anhui and Dian Hong from Yunnan, along with Zhengshan Xiaozhong and Lizhi Hong. Dark teas, traditionally used mainly by ethnic minorities in border regions, are also known as “frontier teas.” Common examples include Anhua dark tea from Hunan, Puqi Laoqing tea from Hubei, Nanluo border tea from Sichuan, and Pu'er tea from Yunnan.

02

Best Times for Drinking Tea

First Cup: 8:30 AM to 9:30 AM

Morning Tea: Steep 3 grams of tea in 200 milliliters of boiling water. This amount and timing can help refresh and energize you, combating fatigue. Especially suitable for: office workers who need to work all day.

Second Cup: 2:00 PM to 3:30 PM

Afternoon Tea: Use 180 milliliters of boiling water to steep 4 grams of tea. This amount and timing can help lower cholesterol and protect your blood vessels. Especially suitable for: older individuals, those with high blood pressure, high cholesterol, or diabetes, and those who eat a fatty lunch.

Third Cup: 6:00 PM to 7:00 PM

Evening Tea: Steep 2 grams of tea in 150 milliliters of boiling water. This amount won't be too strong, avoiding interference with nighttime sleep. Drinking at this time can help lower cholesterol and aid digestion. Especially suitable for: those with high blood pressure, high cholesterol, or diabetes, and those who often socialize in the evening.

03

Things to Note When Drinking Tea in Autumn and Winter

1. Avoid Using Thermal Mugs

Many believe that brewing tea in thermal mugs releases heavy metals from the mug, but thermal mugs are not that fragile. However, using a thermal mug can affect the taste of the tea, making it more bitter. Moreover, tea brewed in a thermal mug can easily scald the mouth due to its high temperature. Research shows that drinking tea above 62°C frequently can damage the stomach lining, leading to gastric problems.

2. Do Not Drink on an Empty Stomach

Drinking tea on an empty stomach can directly irritate the digestive system, especially if it's strong tea. Tea intoxication is not pleasant; when tea-drunk, one may feel a hollow sensation in the stomach, yet there seems to be something inside, churning in the stomach and throat, making one want to vomit but unable to. Severe cases can cause dizziness, ringing in the ears, and general weakness.

3. Do Not Drink Too Strong Tea

The saying goes, “Mild tea drunk warm is most nourishing.” One should avoid drinking too strong tea. Strong tea contains more caffeine and more alkaloids, which are highly stimulating, particularly for women during pregnancy.

Generally speaking, when brewing oolong tea, use a ratio of 1:15 of tea to water, and steep for about 1 minute to achieve the best flavor. Remember not to steep for too long, as the tea will become dark and taste poor, losing both its tasting value and nutritional content.

4. Keep Tea and Alcohol Separate

Drinking tea after alcohol is detrimental to the kidneys. The tea alkaloids in tea have a diuretic effect. If tea is consumed before the alcohol metabolized into ethanol is fully broken down, the diuretic effect of the tea alkaloids will introduce ethanol into the kidneys, which can greatly stimulate the kidneys, causing harm to kidney function.

04

Leftover Tea Leaves Can Be Used for Foot Baths

Foot baths with tea leaves can be beneficial for health, so tea water can be used for this purpose. Soaking feet in tea water can help to unblock meridians, drive out dampness, and alleviate foot odor. However, since the effects of tea water are limited, it is necessary to persistently soak feet in tea water over a long period to see any significant benefits.

Method: Before going to bed every night, place an appropriate amount of tea leaves in a wooden bucket and add boiling water. Cover the bucket with a towel and let it steep for 5 to 10 minutes. Then, soak your feet in the tea water for about 15 minutes. While soaking, relax your mind and massage the entire foot surface and sole with your hands. Once your whole body starts to sweat slightly, dry your feet with a clean towel. Pay attention to keeping your feet warm after