The Aroma of Pu-erh Tea: Refreshing and Heartwarming
The aroma of Pu-erh tea is not overly pronounced when brewed, but over time, one can discern whether it is a fine tea. The lingering fragrance at the bottom of the cup is another enchanting aspect of Pu-erh tea, evoking notes of honey, floral, fruity, or camphor-like scents that are truly mouthwater...
Tea News · Dec 10, 2025
The Father of Dark Tea Theory - Peng Xianze
Peng Xianze (1902-1951 , a native of Anhua, Hunan, was a pivotal figure in Chinese tea history. After studying agriculture in Japan, he returned to teach and research. During the Sino-Japanese War, he pioneered the local production of dark tea bricks in Anhua, breaking the centuries-old practice of...
Tea News · Dec 10, 2025
Tea Knowledge: Tea Sensory Evaluation
Tea sensory evaluation is the work of judging the color, aroma, taste, and shape of tea leaves through human sensory organs such as smell, taste, vision, and touch. It requires evaluators to have keen senses and strong discernment. Currently, the grading, classification, and pricing of tea worldwide...
Tea News · Dec 09, 2025
Tea · The Components of a Leaf
Tea leaves contain a complex array of components including water, proteins, amino acids, caffeine, polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile compounds, and organic acids. Not all of these dissolve into the tea infusion during brewing. The color, aroma, and tast...
Tea News · Dec 09, 2025
When Mingqian Meets Yuqian
The article discusses the distinction between Mingqian tea (pre-Qingming and Yuqian tea (pre-rain in Chinese tea culture. It explains that due to China's vast climate and regional differences, only tea picked in the Jiangnan region before the Qingming festival qualifies as 'Mingqian tea.' Early sp...
Tea News · Dec 09, 2025
Zhang Jing: India's Three Major Black Teas
India is a paradise for black tea lovers, home to three world-renowned varieties. Darjeeling, grown in the misty Himalayan foothills, is celebrated as the 'Champagne of Teas' for its delicate, muscatel-like aroma. Nilgiri, from the Blue Mountains of South India, offers a fresh, mild flavor ideal for...
Tea News · Dec 09, 2025
The Epic of Bingdao Tea
Bingdao, historically known as 'Biandao' or 'Bingdao' in the Dai language, is a village in Shuangjiang County with over 600 years of tea cultivation history. In 1485, under the order of the Mengmeng Dai chieftain Han Tingfa, tea seeds were brought from Xishuangbanna, establishing Bingdao as the firs...
Tea News · Dec 09, 2025
Types of Traditional Chinese Black Tea
Chinese black tea is primarily categorized by leaf shape into Zhengshan Xiaozhong and Waishan Xiaozhong. Zhengshan Xiaozhong originates from Tongmuguan in Xingcun Village, Chong'an County, while Waishan Xiaozhong is mainly produced in areas like Zhenghe, Tanyang, Gutian, and Shaxian in Fujian. In re...
Tea News · Dec 09, 2025
Tea Culture - Chinese Dark Tea
Dark tea, one of the six major tea categories, is a fully fermented tea with a history of nearly a thousand years since its emergence in 1034. Due to the use of relatively coarse and old raw materials and a prolonged piling fermentation process during production, the leaves typically exhibit a dark...
Tea News · Dec 09, 2025
Tea Knowledge: Tea Polyphenols
Tea polyphenols, also known as tea tannins, are a group of polyphenolic compounds found in tea leaves, including flavanols, anthocyanins, flavonoids, flavonols, and phenolic acids. Among these, flavanols (catechins are the most significant, accounting for about 70% of the total tea polyphenols. The...
Tea News · Dec 09, 2025