Why Does Pu-erh Tea Become Turbid or Sour After Cooling?
When Pu-erh tea cools, two phenomena may occur: turbidity and sourness. Turbidity occurs because the complexes of thearubigins, theaflavins, and caffeine in good tea precipitate when the temperature drops below 40°C, making the tea soup cloudy. Sourness, on the other hand, is considered an undesirab...
Tea News · Nov 30, 2025
Why Do Some People Say New Tea Is Not Resistant to Brewing?
When tasting tea, key factors include flavor, aroma, and brew resistance. Some tea enthusiasts notice that while new tea may be fragrant and flavorful, it often lacks longevity in brewing. This phenomenon is particularly observed when comparing loose raw tea and compressed tea cakes. The transformat...
Tea News · Nov 16, 2025
Is a Thick or Thin Teacup Wall Better?
When choosing teacups, the thickness of the wall significantly impacts the tea experience. Thin-walled cups are excellent for enhancing aroma, making them ideal for Oolong tea, as they allow better fragrance expression. However, they can feel hot to touch. Thick-walled cups, while more comfortable t...
Tea News · Oct 06, 2025
The Standards of a Good Cup of Tea You Must Know
A truly good cup of tea meets several key standards. Firstly, the tea soup should be clear and bright, indicating excellent production工艺 and storage conditions. Secondly, any bitterness or astringency should quickly dissipate on the tongue rather than linger. Thirdly, the tea must be free of any off...
Tea News · Sep 02, 2025
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