The Appearance of Oolong Tea Leaves
Oolong tea exhibits various elegant shapes in its dry form, including strip-shaped, curled, and spherical varieties. The leaves are relatively loose with many green leaves and occasional stems. High-quality varieties like Shui Xian tea have plump, firm, and curved strips, while premium Tieguanyin fe...
Tea News · Nov 13, 2025
Introduction to the Aroma of Oolong Tea
Oolong tea is renowned for its exceptional aromatic qualities, combining the fresh fragrance of green tea with the mature aroma of black tea. Its captivating scent, often compared to orchids but with deeper and longer-lasting notes, is both rich and sharp. The distinctive fragrances of oolong tea ca...
Tea News · Nov 13, 2025
Introduction to Tea Sets Used by Beijingers for Brewing and Drinking Tea
Beijingers have a unique approach to tea drinking, focusing more on practicality than elaborate ceremony. While not overly particular about water quality, they can distinguish good water from bad. Their tea sets tend to be functional rather than ornamental, though some do appreciate finer details in...
Tea News · Nov 13, 2025
Introduction to Huangshan Gongju Chrysanthemum Tea Storage Methods
Huangshan Gongju chrysanthemum tea should be stored at room temperature in a dark, odor-free environment. If the tea has high moisture content or has become damp, it can be dried at around 80°C (176°F and cooled before storage. Chrysanthemum tea is not suitable for long-term preservation and is bes...
Tea News · Nov 13, 2025
Introduction to the Brewing Methods of Taiwanese High Mountain Tea
Taiwanese High Mountain Tea offers versatile brewing methods to suit different preferences. The traditional method involves pre-heating tea ware with boiling water, using 7-10g of tea leaves, and performing an initial 'tea rinse' by immediately discarding the first infusion. Optimal brewing time sta...
Tea News · Nov 13, 2025
Introduction to the Differences Between Anxi Tieguanyin Spring Tea and Autumn Tea
Anxi Tieguanyin spring and autumn teas exhibit distinct characteristics. Spring tea generally contains richer beneficial compounds with superior liquor thickness, longer aftertaste, and greater brew endurance. Autumn tea is renowned for its intense aroma, often called 'autumn fragrance,' with lastin...
Tea News · Nov 13, 2025
Nine Types of Aroma in Finished Tea
The aroma of tea is complex and influenced by factors like variety, origin, cultivation conditions, fresh leaf quality, and processing methods. Expert Shi Zhaopeng categorizes finished tea aromas into nine types in his book 'Tea Evaluation and Inspection': rice fragrance, tender fragrance, floral fr...
Tea News · Nov 13, 2025
Nine Types of Aroma in Finished Tea
Tea aroma is complex and influenced by many factors including variety, region, growing conditions, fresh leaf quality, and processing methods. Renowned tea expert Shi Zhaopeng categorized finished tea aromas into nine main types in his book 'Tea Evaluation and Inspection': rice fragrance, tender fra...
Tea News · Nov 13, 2025
Eight Major Tea Regions in Ancient China
Ancient China had eight major tea production regions documented historically. These included the ShanNan region covering parts of modern Hubei, Hunan and Shaanxi provinces; the Huainan region in Henan and Anhui; the Zhexi region in Zhejiang and Jiangsu; the Jiannan region in Sichuan; the Zhedong reg...
Tea News · Nov 13, 2025
Introduction to the Brewing Method of Ancient Tree Black Tea
Ancient Tree Black Tea requires precise brewing to fully appreciate its complex flavors. Begin by warming a 250ml teapot and cups with hot water. When boiling water develops coin-sized bubbles (about 30 seconds after reaching boil , pour it over the tea leaves. Cover and steep for 4-6 seconds before...
Tea News · Nov 12, 2025