When Mingqian Meets Yuqian
The article discusses the distinction between Mingqian tea (pre-Qingming and Yuqian tea (pre-rain in Chinese tea culture. It explains that due to China's vast climate and regional differences, only tea picked in the Jiangnan region before the Qingming festival qualifies as 'Mingqian tea.' Early sp...
Tea News · Dec 09, 2025
Zhang Jing: India's Three Major Black Teas
India is a paradise for black tea lovers, home to three world-renowned varieties. Darjeeling, grown in the misty Himalayan foothills, is celebrated as the 'Champagne of Teas' for its delicate, muscatel-like aroma. Nilgiri, from the Blue Mountains of South India, offers a fresh, mild flavor ideal for...
Tea News · Dec 09, 2025
The Epic of Bingdao Tea
Bingdao, historically known as 'Biandao' or 'Bingdao' in the Dai language, is a village in Shuangjiang County with over 600 years of tea cultivation history. In 1485, under the order of the Mengmeng Dai chieftain Han Tingfa, tea seeds were brought from Xishuangbanna, establishing Bingdao as the firs...
Tea News · Dec 09, 2025
Types of Traditional Chinese Black Tea
Chinese black tea is primarily categorized by leaf shape into Zhengshan Xiaozhong and Waishan Xiaozhong. Zhengshan Xiaozhong originates from Tongmuguan in Xingcun Village, Chong'an County, while Waishan Xiaozhong is mainly produced in areas like Zhenghe, Tanyang, Gutian, and Shaxian in Fujian. In re...
Tea News · Dec 09, 2025
Tea Culture - Chinese Dark Tea
Dark tea, one of the six major tea categories, is a fully fermented tea with a history of nearly a thousand years since its emergence in 1034. Due to the use of relatively coarse and old raw materials and a prolonged piling fermentation process during production, the leaves typically exhibit a dark...
Tea News · Dec 09, 2025
Tea Knowledge: Tea Polyphenols
Tea polyphenols, also known as tea tannins, are a group of polyphenolic compounds found in tea leaves, including flavanols, anthocyanins, flavonoids, flavonols, and phenolic acids. Among these, flavanols (catechins are the most significant, accounting for about 70% of the total tea polyphenols. The...
Tea News · Dec 09, 2025
Horse Head Rock Rougui
Horse Head Rock Rougui, a renowned Wuyi Rock Tea, is celebrated for its distinctive cinnamon aroma and rich, smooth taste. The unique terroir of the Horse Head Rock area, with its well-draining sandy soil, optimal sunlight, and surrounding vegetation, contributes to its characteristic flavor profile...
Tea News · Dec 09, 2025
The "Power" and "Qi" of Tea
This article explores the layered experience of drinking tea, moving from aroma and taste to the deeper concepts of 'Tea Power' and 'Tea Qi'. Tea Power refers to the tea soup's impact on the senses and its nutritional value, supported by modern science through components like tea polyphenols. Tea Qi...
Tea News · Dec 09, 2025
Debunking Misconceptions: Six Major Tea Categories, All Originating from Processing Techniques
There is a common misconception that the six major tea categories are classified by fermentation degree. In fact, Chinese tea classification is fundamentally based on processing techniques, with other factors serving only as references. For instance, Taiwan Oriental Beauty tea is technically an oolo...
Tea News · Dec 08, 2025
Identifying Errors and Verifying Authenticity: Non-fermented Tea, Slightly Fermented Tea, Semi-fermented Tea, Fully Fermented Tea, and Post-fermented Tea
This article clarifies common misconceptions about tea classification based on fermentation processes. It explains that terms like 'non-fermented,' 'semi-fermented,' 'fully fermented,' and 'post-fermented' refer to whether intentional fermentation is part of the tea-making process, not solely the de...
Tea News · Dec 08, 2025