The Astringency, Bitterness, and Sweet Aftertaste of Tea Soup
The article explores the complex flavors of tea, explaining that bitterness and astringency are inherent qualities originating from compounds like caffeine and tea tannins. It details how these initial sensations transform into the prized sweet aftertaste (hui gan and saliva-inducing effect (sheng...
Tea News · Jan 07, 2026
How Many Years Does a Tea Tree Need to Be Considered an Old Tea Tree?
Scientifically, tea trees are divided into four biological age periods based on their growth characteristics at different stages: seedling stage, juvenile stage, adult stage, and senescence stage. The adult stage lasts from the first flowering and fruiting until the first natural renewal occurs. For...
Tea News · Jan 07, 2026
Tea Drinking for Health Has Become a Global Trend
According to the World Health Organization, tea is considered the best beverage. Scientific analysis shows that tea contains protein, fat, over 10 vitamins, and nearly 300 components such as tea polyphenols, caffeine, and lipopolysaccharides, which help regulate physiological functions and provide v...
Tea News · Jan 07, 2026
Is There a Relationship Between Tea Foam and Tea Quality?
When brewing tea, the foam that forms is primarily caused by substances like tea saponin, proteins, solid powders, and charcoal dust present in the tea leaves. Tea saponin, in particular, is a natural foaming agent. The amount of foam is not an indicator of tea quality. For instance, teas with fine...
Tea News · Jan 07, 2026
Water Temperature is Crucial When Brewing Lapsang Souchong
Lapsang Souchong is a Chinese black tea smoked with pine needles or pine wood, giving it a strong aroma. Due to the smoking process, the leaves appear black but yield a deep red liquor. As one of the oldest black teas, mastering the water temperature for brewing Lapsang Souchong is essential, as inc...
Tea News · Jan 07, 2026
The Roasting Degree of Wuyi Rock Tea
The roasting degree of Wuyi Rock Tea significantly influences its sensory characteristics. Light roasting produces teas with high floral aromas and lighter body, making them suitable for beginners. Medium roasting yields teas with more pronounced floral notes, a fuller and thicker liquor, and a mode...
Tea News · Jan 06, 2026
Can You Tell Tieguanyin from Dongding Oolong? (A Must-Have Skill for Tea Enthusiasts)
Many tea enthusiasts find it challenging to distinguish between Tieguanyin (referring to the light fragrance type in this article and Dongding Oolong. However, by comparing the two, some useful identification tips can be identified. Both belong to the Oolong tea category and are semi-fermented teas...
Tea News · Jan 06, 2026
Drinking Organic Tieguanyin During the 'Dog Days'
After the start of the 'Dog Days,' the hottest period of the year begins. During this time, it's important to prevent heatstroke and cool down, and tea is one of the best beverages for this purpose. According to the 'Compendium of Materia Medica,' tea has a bitter taste and cold nature, making it hi...
Tea News · Jan 06, 2026
This is the Only Criterion for Judging Good Tea
The article discusses the criteria for judging good tea, emphasizing that the only standard is what suits the individual. It highlights four key aspects: personal taste preference, physical compatibility, health and safety, and affordability. Good tea should align with one's palate, not cause physic...
Tea News · Jan 06, 2026
Raw Pu-erh is Cold, Ripe Pu-erh is Hot, How to Resolve This?
Pu-erh tea is often categorized by its nature: raw (sheng pu-erh is considered 'cold' due to its minimal processing and fermentation, which can affect the spleen and stomach with long-term consumption. Conversely, ripe (shou pu-erh undergoes a fermentation process that makes it 'warm' or 'hot,' po...
Tea News · Jan 06, 2026