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
Gong Mei Tea Introduction
Gong Mei, sometimes called Shou Mei, is a type of white tea made from the bud leaves of the Cai Cha sexual group tea trees. Its main production area is in Jianyang County, Fujian Province, with additional production in Jian'ou and Pucheng counties. Gong Mei accounts for over half of the total white...
Tea News · Nov 12, 2025
Green Tea Fried Tofu
Green Tea Fried Tofu is a unique Japanese-inspired dish that combines the delicate texture of firm tofu with the aromatic flavor of matcha green tea. The tofu is first coated in a special batter made from crispy frying powder, egg, water, and green tea powder, then rolled in crushed bonito flakes be...
Tea News · Nov 12, 2025
Appreciation and Introduction of Dafo Longjing
Dafo Longjing is primarily produced in high mountain tea areas above 400 meters elevation and was included in the protected Longjing tea origin by Chinese authorities in 2001. This premium tea is characterized by its beautiful shape, emerald color, lasting aroma, and sweet taste, representing the fi...
Tea News · Nov 12, 2025
Introduction to the Production Process of Lu'an Guapian
Lu'an Guapian features a unique production process distinct from other famous teas. Harvesting begins after Grain Rain when new shoots have fully opened. The standard involves picking one bud with two or three leaves. After collection, leaves are separated: tender leaves are used for Guapian, while...
Tea News · Nov 12, 2025