People who enjoy drinking tea often like to read books by authors such as Shen Congwen, Dong Qiao, and Yu Qiuyu. Their writing is古朴典雅又意境幽远, with the conciseness of classical Chinese within vernacular prose, and the authenticity of vernacular within classical Chinese—a blend of styles that is uniquely elegant. Sometimes, one feels that the lives of literati are truly beautiful, unaware of how much poetry, literature, and generational family learning are required to cultivate such grace and composure!

Work, study, and life—days are busy and琐碎. Yet, reading and drinking tea, drinking tea and reading, along with the comings and goings of tea friends, make life feel fulfilling and far from平淡 through一次次 tea gatherings and conversations.

In tea conversations, I've learned that some tea friends专门喜欢喝green tea for its清香清新爽口, convenience, and ability to醒神; some enjoy the inherent岩骨花香 of Da Hong Pao, its霸气十足 and lingering韵味; some prefer brewing a pot of aged white tea, where the first sip of tea汤 feels like甘露 after a drought, allowing a恬淡 mood to unfold in the subtle tea aroma; some are drawn to the红艳茶汤 of black tea, its暧昧蜜味 and温情枣香; others appreciate the distinctive boldness,个性,豪迈, and粗犷 of raw Pu-erh, or the板栗色 or红褐色 or近乎褐色的厚重茶汤 of ripe Pu-erh, with its甘滑柔顺,绵甜爽口, and the advantage of easy storage and its characteristic越陈越香.

In fact, drinking tea should be tailored to the person, time, season, and climate.

Tea has long been a beloved healthy beverage among Chinese people. To pursuehealth preservation through tea, one must understand it. Han Chi, a researcher at the Nutrition and Food Safety Institute of the Chinese Center for Disease Control and Prevention, says: Each tea has different properties; one must choose tea suitable for oneself. For example, while everyone says green tea has good antioxidant effects, people with a cold constitution may feel uncomfortable drinking it. Jiang Heyuan, associate researcher at the Tea Research Institute of the Chinese Academy of Agricultural Sciences, reminds: Drinking tea also讲究天时、地利. Many people drink the same tea year-round, which is incorrect; in cold winter, one can drink more warm-natured tea; in spring and summer, when heatiness is common, drink more green tea or花茶.

Zhao Yingli, a renowned Chinese tea scholar, has unique research on the suitable groups for the six major tea categories, their茶性, characteristics, and how to taste them: Green tea is cold in nature, suitable for those with a热体质, strong stomach fire, and充沛精力; it has good anti-radiation effects, ideal for people often working in front of computers. White tea is cool in nature,适用人群 similar to green tea, but "aged green tea is grass, aged white tea is treasure"; aged white tea has the功效 of除邪扶正. Yellow tea is cold in nature, with effects大致相似 to green tea, differing in taste—green tea is清爽, yellow tea is醇厚. Oolong tea is neutral in nature, suitable for the widest range of people. Black tea is warm in nature, suitable for those with胃寒, cold hands and feet, weak constitution, or older age; adding milk or honey improves the flavor. Dark tea (including Pu-erh) is warm in nature, can remove油腻, detoxify meat, and lower blood lipids; drinking it after proper storage enhances both taste and efficacy...

Tea varies from person to person; there is no good or bad tea, only tea that is suitable or unsuitable.

What suits you is the best.

With tea, suitability is what matters!