What to Do If You Can See but Can't Describe the Color of Tea Soup?
The most critical step in tea tasting is to open the soup and appreciate it, which involves brewing the tea first and then evaluating it. The general procedure for appreciation is: appreciate the soup color - smell the aroma - taste the flavor - evaluate the leaves. 'Appreciating the soup color' is...
Tea News · Aug 26, 2025
The Anti-Cancer and Cancer Prevention Properties of Pu-erh Tea
Scientific research has demonstrated that Pu-erh tea possesses significant anti-cancer and cancer-preventive properties. Its active components, such as tea polyphenols, catechins, and tea pigments, exhibit strong antioxidant capabilities, inhibiting the expression of cancer genes and blocking cell p...
Tea News · Aug 23, 2025
Comparison of Two Methods for Determining the Content of Tea Polyphenols in Tea
Tea Polyphenols are a general term for polyphenolic compounds found in tea, 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. Tea polyphenols, also known as...
Tea News · Jun 14, 2025
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