What is Tea Paste?
Tea paste is a concentrated solid instant tea product made from the leaves of large-leaf arbor tea trees native to Yunnan, China. It has a history dating back to the Southern Tang Dynasty, matured in the Song Dynasty, flourished in the Qing Dynasty, and thrives today. The production process involves...
Tea News · Dec 10, 2025
How to Distinguish Between Dry and Wet Pu-erh Tea?
Pu-erh tea can be categorized in various ways, including raw and ripe tea, compressed tea, tuo cha, or brick tea based on shape, and dry storage versus wet storage based on aging conditions. Many tea enthusiasts find it challenging to differentiate between dry-stored and wet-stored Pu-erh. This arti...
Tea News · Dec 10, 2025
Tea Knowledge: Tea Sensory Evaluation
Tea sensory evaluation is the work of judging the color, aroma, taste, and shape of tea leaves through human sensory organs such as smell, taste, vision, and touch. It requires evaluators to have keen senses and strong discernment. Currently, the grading, classification, and pricing of tea worldwide...
Tea News · Dec 09, 2025
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
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
Tea Knowledge: Tea Tasting and Evaluation (Part 4)
This section focuses on the evaluation of the liquor color during tea tasting. The process involves assessing the internal qualities of tea, including liquor color, aroma, taste, and infused leaves. The liquor color is evaluated quickly to prevent oxidation, which can alter its appearance, especiall...
Tea News · Dec 07, 2025
Inheritance of Tieguanyin Culture and Tieguanyin Tea Packaging
Since the beginning of winter, the northern regions have not experienced much cold. As the fiery ginkgo leaves gradually fall from the branches, Tieguanyin autumn tea has already spread its fragrance across tea markets nationwide. As a southerner engaged in tea packaging design and sales in the nort...
Tea News · Dec 05, 2025
The 4 Look-For's and 6 Look-Out-For's of Inferior Pu-erh Tea
Pu-erh tea, with a history of thousands of years in Yunnan, has only recently gained widespread attention. Its unique flavor and health benefits align with modern wellness trends, driving popularity. However, the market remains immature, with few experts capable of authentic assessment. Driven by pr...
Tea News · Dec 05, 2025
Tasting Pu-erh Tea is Like Tasting the Flavors of Life - Understanding the Three Charms of Pu-erh Tea
True tea tasting is not merely about the mouth or tongue, but about the heart and soul. It is a profound art of appreciation where one savors the tea while the tea, in turn, reflects the taster. Understanding Pu-erh tea involves grasping its three essential charms: Chen Yun (Aged Charm , Shen Yun (S...
Tea News · Dec 05, 2025
Savoring the World's Four Major Black Teas
The article explores the origins of tea and black tea, tracing its discovery to Shennong in ancient China and its formal documentation in Lu Yu's 'The Classic of Tea' during the Tang Dynasty. It highlights the development of black tea, from its early mentions in the Ming Dynasty to the evolution of...
Tea News · Dec 03, 2025