A Detailed Explanation of Souchong Black Tea and Gongfu Black Tea
This article delves into the historical origins and distinctions between Souchong black tea and Gongfu black tea. It traces the earliest documented mentions of the terms 'Souchong' and 'Gongfu' to a 1717 text, initially describing grades of Wuyi tea rather than black tea specifically. Today, Gongfu...
Tea News · Jan 09, 2026
Black Tea Health: Drinking Black Tea Regularly to Enjoy "Tea Longevity"
The concept of "Tea Longevity" originates from a folk legend about Chinese character creation, suggesting that while a "Rice" character symbolizes living to 88, adding components to form the "Tea" character represents living to 108. China, as the homeland and a major producer of tea, possesses uniqu...
Tea News · Jan 07, 2026
Water Temperature is Crucial When Brewing Lapsang Souchong
Lapsang Souchong is a Chinese black tea smoked with pine needles or pine wood, giving it a strong aroma. Due to the smoking process, the leaves appear black but yield a deep red liquor. As one of the oldest black teas, mastering the water temperature for brewing Lapsang Souchong is essential, as inc...
Tea News · Jan 07, 2026
Unveiling the Mystery of "Tibetan Tea"
Tibetan tea is the originator of Chinese dark tea. Its production process is extremely complex, and due to continuous fermentation, it holds significant collection value, being the tea variety with the highest collection worth among ancient tea types. It is made from mature tea leaves and red moss h...
Tea News · Jan 06, 2026
What Aspects Should Be Noted Regarding Tea Drinking Knowledge
Many people drink the same tea year-round, which is incorrect. The choice of tea should be based on one's physical constitution rather than personal taste alone to avoid counterproductive effects. The optimal time to drink tea is half an hour to one hour after a meal, not immediately before, during,...
Tea News · Jan 04, 2026
Discussing the Causes of Tea Deterioration
The preservation of tea remains a significant challenge worldwide. Tea leaves are highly hygroscopic and absorb odors easily, leading to rapid quality degradation if stored improperly. Key factors causing deterioration include the decomposition of chlorophyll (leading to color loss , oxidation of po...
Tea News · Jan 03, 2026
Which regions in China are major tea producers?
China boasts a long history of tea culture and numerous tea-producing regions, each with distinct varieties and processing techniques. The country is traditionally divided into four major tea zones: the Jiangbei (North of the Yangtze tea region, known primarily for green tea; the Jiangnan (South of...
Tea News · Jan 02, 2026
The "Green, Red, Black, and White" of the Six Major Tea Families
The world of tea is vast and diverse, traditionally categorized into six major families based on processing methods and characteristics: Green Tea, Black Tea, Oolong Tea (also known as Qingcha , White Tea, Yellow Tea, and Dark Tea. This color-coded classification, reminiscent of describing something...
Tea News · Dec 30, 2025
The Origin of Pengfeng Tea
Pengfeng Tea, also known as 'Oriental Beauty Tea' or 'Baihao Oolong,' is a premium Taiwanese oolong with a legendary origin. During the Japanese colonial period, a tea farmer from Beipu sold his entire exhibition stock at an astonishingly high price, leading locals to dismiss the news as 'pengfeng'...
Tea News · Dec 28, 2025
Harvesting and Processing Techniques of Pu-erh Tea
The harvesting and processing of Pu-erh tea involve intricate traditional methods that define its unique quality. Harvesting is conducted across four seasons—spring, summer, autumn, and winter—with spring tea, picked within 15 days after the Qingming Festival, considered the finest. The processing i...
Tea News · Dec 28, 2025