Raw Pu-erh and Ripe Pu-erh, Which One to Choose?
Pu-erh tea is divided into raw (sheng and ripe (shu types, a distinction often misunderstood. Raw Pu-erh undergoes natural aging, while ripe Pu-erh is produced through an accelerated fermentation process called 'wo dui.' This article explains their differences in definition, production process, ap...
Tea News · Apr 16, 2026
Cold Water Brewing Tea Also Has So Many Benefits
While most people are accustomed to brewing tea with hot water to release its aroma and flavor, brewing tea with cold water also offers excellent results. Given sufficient steeping time, both the taste and nutrients can be fully extracted. Moreover, cold brewing offers unique advantages over hot bre...
Tea News · Apr 16, 2026
Can the Fuzz on Tea Leaves Be Drunk?
The fine hairs, or 'tea fuzz,' found on many tea leaves, especially young buds, are a natural feature often associated with quality. These hairs, rich in amino acids and aromatic compounds, contribute positively to the tea's appearance, aroma, and taste. In green teas like Biluochun, they appear whi...
Tea News · Apr 16, 2026
Lips Always Dry? Try a Cup of 'Double Winter Tea'
During cold and dry weather, lips are prone to chapping and peeling. Traditional Chinese Medicine physician Ye Zuming from Tianjin Haihe Hospital recommends drinking 'Double Winter Tea' to alleviate this issue. This tea is made by steeping 10 grams each of Ophiopogon japonicus (Mai Dong and Asparag...
Tea News · Apr 16, 2026
Why is Pu'er Tea Divided into Loose Tea and Tea Cakes?
Pu'er tea is categorized into loose tea and compressed tea cakes, a distinction rooted in history, processing, and storage. Traditionally, tea was compressed into cakes (often 357g each for easier transport via horse caravans, with seven cakes making one load. While modern technology allows for loo...
Tea News · Apr 16, 2026
Differences Between Dianhong Tea and Keemun Black Tea
Dianhong tea, also known as Yunnan black tea, is one of China's famous black teas, alongside Keemun Gongfu and Minhong Gongfu. It is made from fresh leaves of the Yunnan large-leaf tea variety, which are rich in tea polyphenols. Through processing, these leaves produce high levels of theaflavins and...
Tea News · Apr 16, 2026
Small Tea Leaves, Big Effects: The Magical Health Benefits of Tea!
Tea contains nearly 500 components, including caffeine, theophylline, and theobromine among its alkaloids, as well as flavonoids, catechins, and anthocyanins from phenolic derivatives. It is also rich in various vitamins, amino acids, and minerals. These compounds work together to provide significan...
Tea News · Apr 16, 2026
Teach You How to Distinguish the Quality of Tea from 5 Aspects
This article provides a practical guide to evaluating tea quality based on five key criteria. It explains how to assess tea by examining its color, where good quality tea typically exhibits fresh, vibrant green or dark green hues without dark spots or discoloration. The shape and uniformity of the t...
Tea News · Apr 15, 2026