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
Three Steps to Identify High-Quality Jasmine Tea
Jasmine tea holds a special place in Beijing's traditional lifestyle, often being the first thing people enjoy in the morning. Originating from India and Pakistan, jasmine tea has a history of nearly a thousand years in China. The finest jasmine tea achieves a perfect balance where the tea absorbs t...
Tea News · Feb 13, 2026
Eighteen Levels of Tea Drinking
This article outlines eighteen levels or attitudes toward tea drinking, ranging from not drinking tea at all to reaching a spiritual state through tea. It begins with 'No Tea'—those who do not drink tea at all—and progresses through stages such as 'Reluctant Tea,' 'Hidden Tea' for those who drink se...
Tea News · Feb 13, 2026
Exploring the Origin of Pu-erh Tea's Aroma
This article explores the origin of Pu-erh tea's aroma, focusing on the influence of regional factors. Using Yunnan's Xishuangbanna region as a key example, it explains how climate, soil, altitude, temperature, and rainfall collectively shape the tea's distinctive fragrance. The discussion draws an...
Tea News · Feb 13, 2026
Basic Introduction to Tea Drinking Etiquette
Tea serving etiquette is a profound subject applicable both to client visits in the office and business dining occasions. Every gesture reflects one's upbringing and embodies courteous hospitality. Key principles include ensuring tea set cleanliness, preparing tea with appropriate strength, masterin...
Tea News · Feb 13, 2026
The Sour, Bitter, and Sweet Taste of Black Tea: Here's How They Originate
The distinct flavors of black tea—sweetness, sourness, and bitterness—stem from its unique chemical composition and processing. Sweetness primarily comes from sugars and amino acids formed during full fermentation. Sourness often indicates over-fermentation, improper storage, or incorrect brewing te...
Tea News · Feb 13, 2026