The New Star of Oolong Tea - Huang Guanyin
Huang Guanyin, also known as Mingke No. 2 (Selection No. 105 , is a new clonal cultivar of Oolong tea developed by hybridizing Tieguanyin (male parent and Huangjingui (female parent . It belongs to the asexual line, small arbor type, medium-leaf class, and early-sprouting variety. Selected in 1990,...
Tea News · Apr 11, 2026
What Scientific Methods of Tea Storage Do You Know?
Tea has strong hygroscopic and odor-absorbing properties, easily taking on moisture and smells from the air. Improper storage can quickly degrade its flavor, aroma, color, and taste. Slowing tea deterioration involves lowering storage temperature, maintaining appropriate moisture content, limiting o...
Tea News · Apr 11, 2026
The Four Principles of Tea Drinking: "Early, Little, Light, and Warm"
Tea drinking is a long-standing tradition in China, offering numerous benefits due to its rich composition of over 600 chemical compounds. It aids in health preservation, wellness, beauty, weight loss, and even disease prevention. However, misconceptions about tea can pose health risks, especially f...
Tea News · Apr 11, 2026
Chemical Composition of Tea
Tea contains various chemical substances, including amino acids, carbohydrates, trace elements, caffeine, and tea polyphenols, which constitute the unique color and flavor of tea. During processing, the moisture content is reduced from about 75% to approximately 3%. In the fermentation (oxidation s...
Tea News · Apr 11, 2026
The Origin of the World's Earliest Black Tea "Lapsang Souchong"
Lapsang Souchong, recognized as the world's earliest black tea and the progenitor of all black teas, originated over 400 years ago in Tongmu Village, Wuyishan City, Fujian Province. Legend recounts that its creation was accidental: after soldiers camped on tea leaves, causing unintended fermentation...
Tea News · Apr 11, 2026
Homemade Health Tea Promotes Saliva Production, Quenches Thirst, and Prevents Constipation
As the saying goes, 'the coldest days are in Sanjiu, the hottest in Sanfu.' The Minor Cold solar term overlaps with the 'third nine' of winter, marking the coldest period of the year. During this time, dry and cold weather can lead to symptoms like bitter mouth, dry mouth, and dry stools, resulting...
Tea News · Apr 11, 2026
18 Classic Lies About Pu-erh Tea
This article debunks 18 common misconceptions about Pu-erh tea, a fermented tea from Yunnan, China. It clarifies that authentic Pu-erh is made from sun-dried large-leaf tea varietals from Yunnan, not small-leaf types. It explains the differences between raw (sheng and ripened (shou Pu-erh, noting...
Tea News · Apr 11, 2026
Want to Buy Authentic Da Hong Pao? Teach You How to Identify Authenticity and Quality
The quality of Wuyi Da Hong Pao is determined by the characteristics of the tea leaves, which are evaluated based on four factors: color, aroma, taste, and shape. High-quality tea typically exhibits uniform color, a rich and pleasant aroma, a mellow and full-bodied taste, and well-formed leaves. In...
Tea News · Apr 10, 2026
Can Phoenix Dancong Tea Soup Achieve 'Sweetness After Bitterness'?
Many tea enthusiasts notice a slight bitterness when drinking Phoenix Dancong tea, leading some to question its quality. However, the presence of bitterness does not necessarily indicate poor tea. The key lies in whether the bitterness transitions into a sweet aftertaste, known as 'hui gan' or 'retu...
Tea News · Apr 10, 2026
The Mystery of Tea's Sweet Aftertaste, Do You Know?
Tea lovers often notice a slight bitterness when drinking tea, leading some to mistakenly believe such tea is of poor quality. In fact, bitterness alone does not indicate inferior tea; the key lies in whether a sweet aftertaste follows the bitterness. The phenomenon of 'sweet aftertaste' is a natura...
Tea News · Apr 10, 2026