1. Is the foam on the first infusion of tea harmful?

Truth: False

Explanation: When brewing the first infusion of tea, a layer of "foam" often appears on the surface. Some people mistakenly believe it is residue from pesticides or impurities. In fact, this foam is not only harmless but also beneficial to human health. It is produced by tea saponins in the tea leaves. Scientists have confirmed that tea saponins have antibacterial, anti-inflammatory, and antioxidant effects. In ancient times, this white foam was regarded as an essence. Du Yu once wrote in a poem: "Bright as snow, brilliant as spring."

2. Is "Anji Bai Cha" a white tea?

Truth: False

Explanation: Anji Bai Cha is not a white tea but a green tea made from albino buds and leaves using green tea processing techniques. Every spring, low temperatures inhibit chlorophyll synthesis in the new leaves of the "Anji Bai Cha" tea plant, causing temporary albinism. During this stage, the tea leaves are rich in amino acids, which gives Anji Bai Cha its fragrant aroma and fresh, mellow taste.

3. Is "pure material" Pu'er completely unblended?

Truth: False

Explanation: The concept of "blending" in Pu'er tea specifically includes six aspects: grade blending, mountain blending, tea plant variety blending, season blending, year blending, and fermentation degree blending. The "pure material" often mentioned refers to tea made from leaves of the same tea mountain and the same season, covering only two aspects of Pu'er blending techniques. Therefore, it cannot be simply assumed that "pure material" Pu'er tea is completely unblended.

4. Is rinsing tea meant to wash away tea dust?

Truth: False

Explanation: Many people believe that rinsing tea is intended to wash away impurities like tea dust and dirt. In reality, the main purpose of "rinsing tea" is to moisten the leaves, helping them to unfold and release the tea essence, allowing the drinker to quickly appreciate the tea's aroma. Some tea enthusiasts prefer to call it "awakening the tea," "moistening the tea," or "warming the tea."

5. Does aged Tieguanyin need regular re-roasting?

Truth: False

Explanation: Some tea lovers believe that aged Tieguanyin must be regularly re-roasted at high temperatures to maintain its storage value. However, they may not know that repeated firing can cause the tea leaves to carbonize, resulting in a thin, hollow taste when brewed, losing the true essence of aged oolong tea. If aged tea is properly stored, it does not need re-roasting.

6. Does leaving leftover tea in the pot help season it?

Truth: False

Explanation: Leftover tea should not be left in the pot. Overnight tea soup can develop a stale odor, which can seep into the pot body. This not only fails to help season the pot but actually damages Yixing clay pots. Drinking tea brewed in such a pot can be harmful to health.

7. Is Yixing clay pot unsuitable for brewing green tea?

Truth: True

Explanation: Famous green teas require a lower brewing temperature, around 85°C. Excessively high temperatures and prolonged steeping can ruin the flavor of green tea. Therefore, it is generally not recommended to use Yixing clay pots for brewing green tea. If necessary, you can briefly steep green tea in a Yixing pot and immediately pour out the tea soup, and the lid should be left open during brewing.

8. Does Dongting Lake Biluochun come from Dongting Lake?

Truth: False

Explanation: One of China's ten famous teas, Dongting Lake Biluochun, is a green tea. It is actually produced on Dongting Mountain near Taihu Lake in Suzhou, Jiangsu Province, not from Dongting Lake.

9. Are color-changing tea pets toxic?

Truth: Not necessarily

Explanation: Color-changing tea pets are usually thermochromic, made primarily of resin. When hot tea is poured over them, they immediately turn colorful, then return to their original color when cooled. Alternatively, a chemical coating that changes color with heat can be applied to fired tea pets to achieve the same effect. Color-changing tea pets are fine for play, but it is best not to let tea drip onto them while drinking. The chemical reagents in the clay may react with high temperatures when exposed to tea, potentially releasing toxins harmful to human health.

10. Is China the birthplace of tea?

Truth: Absolutely true

Explanation: Some opinions suggest that India is the birthplace of tea. In fact, China was the first country to discover and cultivate tea plants. Written records indicate that our ancestors began cultivating and using tea trees over 3,000 years ago. In the late 19th century, British explorer E. H. Wilson wrote in "A Trip to Western China": "On the hillsides of central and northern Sichuan, I once saw wild tea bushes commonly over 10 feet tall." This was the first report of wild tea trees discovered in China. In contrast, the history of tea production in India is less than 200 years. Therefore, the origin of the tea plant is undoubtedly China.