Distinguishing the Quality of Wuyi Rock Tea from Its 'Aroma'
The quality of Wuyi Rock Tea can be effectively assessed through its aroma, which is examined in four key stages: Dry Aroma, Lid Aroma, Water Aroma, and Cup Bottom Aroma. Dry Aroma refers to the scent of the dry leaves and helps detect any off-odors. Lid Aroma, captured on the lid after the first in...
Tea News · Feb 12, 2026
The Wonder of Dark Tea, Dark Tea Can Replace Insulin
Dark tea, a post-fermented tea unique to China, has a long history of use in traditional medicine for ailments like diabetes and high blood pressure. Modern research highlights its rich content of tea polysaccharides, polyphenols, and other compounds believed to regulate blood sugar, lower lipids, b...
Tea News · Feb 12, 2026
Does Pu-erh Tea Fresh Leaves Need Washing?
The hygiene of Pu-erh tea production, especially at the raw material (sun-dried green tea stage, is a significant concern. Key hygiene issues include contamination of fresh leaves from roadside dust or unclean containers, unclean processing equipment (like woks and kneading machines , unsanitary wo...
Tea News · Feb 11, 2026
Reasons for the Formation of White Foam When Brewing Tea
When brewing tea, especially during the first infusion, white foam often appears on the surface. According to experts from the China Tea Development Research Institute, there are three main reasons for this phenomenon. First, it is caused by tea saponin, a natural compound found in tea leaves that h...
Tea News · Feb 11, 2026
Practical Tea Knowledge: Drink Strong Tea with Caution
This article highlights the health risks associated with excessive consumption of strong tea. It introduces 'tea-type fluorosis,' a chronic condition caused by high fluoride intake from tea, which can damage kidneys as they are the primary organ for fluoride excretion. Contrary to popular belief, st...
Tea News · Feb 11, 2026
What You Need to Know About Aged Tea Collection: Only Today's Good Tea Can Become Tomorrow's Aged Tea
The article discusses the rising trend of collecting and consuming aged tea, which originated from Pu'er tea's popularity and has now spread to various tea types. While aged tea offers unique tasting experiences and investment value, the market faces issues like counterfeiting, lack of standardized...
Tea News · Feb 11, 2026
On the Layered Sensation of Pu-erh Tea
The term 'layered sensation' is frequently used in describing blended Pu-erh tea, yet its meaning often remains ambiguous. Originally a concept from sculpture, referring to the visual depth and perspective in relief carving, it has been extended to sensory experiences in tea tasting. In the context...
Tea News · Feb 11, 2026
What kind of tea did the Tang, Song, Yuan, Ming, and Qing dynasties drink?
Throughout China's millennia-long tea history, numerous tea varieties emerged, especially 'tribute teas' and 'famous teas' cherished by connoisseurs and literati. This overview highlights notable teas from five major dynasties. The Tang Dynasty featured around 50 varieties, such as Zisun and Mengdin...
Tea News · Feb 11, 2026
How to Pair Tea Snacks Without Compromising the Tea's Character and for Delicious Taste
Tea snacks, or '茶点' (chádiǎn , are an art form that complements the tea-drinking experience. The pairing principle follows the rhyme: 'Sweet with green, sour with red, seeds with oolong.' This means sweet pastries like pineapple cakes pair well with green tea, acidic fruits or preserves complement b...
Tea News · Feb 11, 2026