Where Does the 'Freshness' of Spring Tea Come From?
The fresh and brisk taste of spring tea, especially green tea, is beloved by many tea enthusiasts. This delightful flavor primarily comes from amino acids, particularly theanine, which is unique to tea leaves. These compounds interact to create the signature refreshing sensation. The amino acid cont...
Tea News · Feb 14, 2026
The Influence of Seasons on Pu-erh Tea Products
Pu-erh tea is a variable beverage, and its appreciation is influenced by both the season of production and the season of consumption. From a production perspective, raw materials are processed in spring, summer, and autumn, while final products like cakes, bricks, and tuos are often pressed in winte...
Tea News · Feb 14, 2026
Chrysanthemum and Forsythia Tea for Rhinitis
This traditional herbal remedy uses 15 grams of chrysanthemum, 6 grams of Cang Er Zi (Xanthium fruit , and 6 grams of forsythia, brewed as a tea to treat rhinitis. It is primarily suitable for sinusitis of the wind-heat or lung-heat type, characterized by symptoms such as fever, chills, headache, ch...
Tea News · Feb 14, 2026
Eye Fatigue? Drink Goji Berry Tea: 4 Teas for 4 Ailments
Brewing a cup of tea can be both relaxing and a way to cultivate well-being. For 'sedentary workers' and 'computer users' who often experience minor discomforts like eye strain and mood swings, adding specific ingredients to tea can help alleviate these issues, making it an excellent health practice...
Tea News · Feb 14, 2026
5 Types of Tea Aroma, 5 Levels
This article introduces a method for experiencing the aroma of Pu'er tea through five distinct levels: Surface Aroma (Floating on Water , Aroma Entering Water, Aroma Contained in Water, Aroma Born from Water, and Aroma as Water. For beginners, appreciating these different aromatic levels relies on r...
Tea News · Feb 14, 2026
Tea foam is rich in nutritional value, don't pour it away!
When brewing tea, foam forms on the surface due to water agitation. This foam is primarily composed of tea saponin, a complex glycoside compound. Contrary to the common misconception of viewing it as undesirable scum to be skimmed off, tea saponin is actually a valuable component. It exhibits variou...
Tea News · Feb 13, 2026
Five Bad Tea Brewing Habits, Are You Guilty?
Tea is one of the world's three major beverages, known as the 'King of Healthy Drinks'. Drinking tea scientifically offers many benefits, but in reality, many people have poor tea brewing habits. This article highlights five common bad habits that may affect the taste and health benefits of tea. Fro...
Tea News · Feb 13, 2026
Time, the Best Tea Master
Time plays a crucial role in shaping the character and quality of tea. For Pu-erh tea, its relatively simple and coarse production process requires extended aging to reach its optimal drinking state, whereas green teas like Longjing are meticulously processed to achieve perfection shortly after prod...
Tea News · Feb 13, 2026
Old Chinese Medicine Practitioner: The Entire Pu'er Tea Tree is a Treasure!
According to traditional Chinese medicine, every part of the Pu'er tea tree is valuable and can be used medicinally without side effects. Its leaves, stems, wood, flower buds, seeds, and oil are all believed to have therapeutic properties. For instance, aged Pu'er tea leaves are said to aid digestio...
Tea News · Feb 13, 2026
Old Tea: To Collect and to Share
Old tea head is a subcategory of Pu'er tea, formed from clumps that develop during the fermentation process. These lumps are a result of artificial pile fermentation. When brewed, it produces a strong, rich tea soup that is highly resistant to multiple infusions. Its characteristics include a mellow...
Tea News · Feb 13, 2026