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
Getting to Know Dark Tea - Tibetan Tea
Tibetan tea, with recorded history dating back to the Tang Dynasty, is an ancient tea over a thousand years old. It is the primary daily beverage for nearly three million Tibetan compatriots and is known as their 'livelihood tea.' Classified as a typical dark tea, it is made from mature tea leaves a...
Tea News · Dec 08, 2025
Decrypting Tea Varieties
The content of tea polyphenols, amino acids, and caffeine in tea leaves is the most important characteristic for distinguishing tea plant varieties. Different varieties exhibit varying levels: tea polyphenol content follows the pattern large leaf > medium leaf > small leaf; amino acid content...
Tea News · Dec 08, 2025
Discriminating Wuyi Rock Tea
This article details the sensory evaluation method for Wuyi Rock Tea, a premium Chinese oolong tea, through the processes of 'Three Smells,' 'Three Observations,' and 'Three Tastings.' 'Three Smells' involves smelling the dry leaves, the hot brew, and the cooled residue to identify aroma types and p...
Tea News · Dec 08, 2025