The Origin of Tea Cakes, the Bitter Taste of Tea Turns Sweet
Tea cakes, also known as compressed tea or round tea, originated in the Northern Song Dynasty when Ding Jin, the Fujian transport commissioner, first created 'Phoenix Cakes,' later followed by 'Dragon Cakes.' These Dragon and Phoenix Cakes served as imperial tribute tea until the Ming Dynasty. In th...
Tea News · Jan 30, 2026
Black Tea with Eight Fragrances
A cup of black tea embodies its form, color, fragrance, and flavor. Appreciating a cup of black tea, combined with personal experience, allows one to initially savor its taste. Tea master Changshan has compiled eight fragrance types essential for black tea appreciation. These include the Pekoe fragr...
Tea News · Jan 29, 2026
Do You Know the 'Four Incompatible Combinations' of Tea?
This article introduces four common but potentially unsuitable pairings with tea. First, drinking tea after alcohol may burden the kidneys and heart. Second, adding sugar to tea can inhibit its digestive and heat-clearing properties. Third, consuming tea with mutton may lead to constipation due to c...
Tea News · Jan 29, 2026
How to Correctly Understand the Bitterness, Astringency, Sweetness, and Sweet Aftertaste of Tea
The article explains the complex interplay of flavors in tea, primarily bitterness, astringency, and the subsequent sweet aftertaste and salivation. It details the key chemical components responsible for these tastes: amino acids (for freshness , caffeine (for bitterness , and catechins/tea tannins...
Tea News · Jan 29, 2026
Why Do Lips and Tongue Go Numb When Drinking Wuyi Rock Tea?
Drinking Wuyi Rock Tea may cause a numbing sensation on the lips and tongue, primarily due to its unique roasting process. The roasted tea leaves produce a thick, heavy liquor that can create a pronounced thickening feeling on the tongue. If drinking Rougui tea, its inherent characteristics also con...
Tea News · Jan 29, 2026
Important Components of Pu-erh Tea: Carbohydrate Compounds
Carbohydrate compounds, also known as carbohydrates, are the primary products of plant photosynthesis and constitute about 20-25% of tea leaves. They include monosaccharides, disaccharides, insoluble polysaccharides (such as starch, pectin, and cellulose , and active polysaccharides like tea polysac...
Tea News · Jan 29, 2026
The Difference Between 'Savoring' and 'Drinking' Pu-erh Tea Is Actually Like This!
The article explores the nuanced distinction between 'savoring' (品 and 'drinking' (喝 Pu-erh tea. 'Savoring' implies a leisurely, cultural activity often shared among friends, focusing on the tea's depth, aroma, and heritage. It requires time and appreciation for subtle flavors. In contrast, 'drink...
Tea News · Jan 29, 2026
Experiencing the 'Water' of Pu-erh Tea
The experience of Pu-erh tea soup in the mouth involves various sensations beyond flavor, collectively referred to as its 'water character.' This character can be described in seven aspects: smoothness, melting, liveliness, sandiness, thickness, thinness, and sharpness. Among these, smoothness, melt...
Tea News · Jan 29, 2026
Important Component of Pu-erh Tea: Amino Acids
Amino acids are organic compounds containing amino and carboxyl groups, serving as the fundamental building blocks of proteins. In Pu-erh tea, amino acids contribute significantly to the flavor attribute of freshness and umami. Their content is directly proportional to this taste sensation. During t...
Tea News · Jan 29, 2026
Pu-erh Tea, The Beauty of Time's Craftsmanship
Pu-erh tea is recognized as a significant tea variety worldwide, celebrated for its unique production, consumption, and artistic culture. It is considered a tea sage, refined by time and natural processes. Unlike other teas, Pu-erh undergoes a complex, multi-step production and a slow 'post-fermenta...
Tea News · Jan 29, 2026