You Can Tell the Six Major Tea Types at a Glance!
This guide simplifies identifying the six major tea types: green, yellow, oolong, white, black, and dark tea. Classification depends on processing techniques, especially fermentation level and whether/when 'killing the green' (halting oxidation occurs. For quick identification: observe shape (bud,...
Tea News · Dec 01, 2025
The Eight Essentials of Brewing Tea
The Eight Essentials of Brewing Tea outline the fundamental principles for mastering the art of tea preparation. These guidelines emphasize physical posture, mental focus, and the technical aspects of brewing. Key points include maintaining an upright posture to ensure smooth breathing, using still...
Tea News · Dec 01, 2025
【Tea Encyclopedia】Tea Leaves - Life Uses Beyond Brewing Tea
Tea leaves possess remarkable properties beyond brewing. They can effectively treat foot odor through their antibacterial compounds, eliminate bad breath with strong astringent effects, serve as natural chemical-free hair conditioner that leaves hair soft and shiny, and be used to make flavorful tea...
Tea News · Dec 01, 2025
Why Does Pu-erh Tea Become Turbid or Sour After Cooling?
When Pu-erh tea cools, two phenomena may occur: turbidity and sourness. Turbidity occurs because the complexes of thearubigins, theaflavins, and caffeine in good tea precipitate when the temperature drops below 40°C, making the tea soup cloudy. Sourness, on the other hand, is considered an undesirab...
Tea News · Nov 30, 2025
Bitter-Tasting Pu-erh Tea
The presence of a 'bitter and astringent' taste in Pu-erh tea does not necessarily indicate poor quality. Bitterness primarily stems from natural compounds like caffeine and tea polyphenols, which are actually more concentrated in tender young leaves—often a mark of higher-grade tea. High-quality Pu...
Tea News · Nov 30, 2025
Identifying Dark Tea: Essential Tasting Terminology
Dark tea is a fully fermented tea primarily produced in Sichuan, Yunnan, Hubei, Hunan, Shaanxi, and Guangxi. Its basic processing involves fixation, initial rolling, pile fermentation, re-rolling, and baking. The leaves are typically coarse and undergo extended fermentation, resulting in a dark brow...
Tea News · Nov 30, 2025
Identifying Green Tea: Essential Communication Terminology
Green tea offers unique pleasures throughout the seasons. In spring, spring tea captures the essence of the season; in summer, refreshing green tea provides relief from heat; autumn brings the joy of pairing tea with fruits, reflecting the harvest season; while winter allows one to find spring's vit...
Tea News · Nov 30, 2025
Review Terminology: Common Language for Various Types of Tea
This document provides a standardized terminology system for evaluating the quality of various types of tea, serving as a universal communication language for tea professionals and enthusiasts. It systematically categorizes and defines terms related to dry tea leaf shape, color, infused liquor color...
Tea News · Nov 30, 2025
Tea Basics (Questions 1-10)
This article provides fundamental knowledge about tea, explaining why China is considered the homeland of tea and why the southwestern region is recognized as the origin of tea trees. It covers the legendary story of 'Shen Nong Tasting Hundred Herbs' and classifies Chinese tea into six basic types b...
Tea News · Nov 30, 2025
Basic Tea Knowledge (Questions 11-20)
This article covers fundamental tea knowledge from questions 11 to 20, explaining how to identify spring tea, reasons for tea aging, why new tea tastes better than old tea (excluding Pu'er , and why tea is prone to moisture absorption. It details the optimal moisture content and temperature for tea...
Tea News · Nov 30, 2025