Bitter-Tasting Pu-erh Tea
The presence of a 'bitter and astringent' taste in Pu-erh tea does not necessarily indicate poor quality. Bitterness primarily stems from natural compounds like caffeine and tea polyphenols, which are actually more concentrated in tender young leaves—often a mark of higher-grade tea. High-quality Pu...
Tea News · Nov 30, 2025
Identifying Dark Tea: Essential Tasting Terminology
Dark tea is a fully fermented tea primarily produced in Sichuan, Yunnan, Hubei, Hunan, Shaanxi, and Guangxi. Its basic processing involves fixation, initial rolling, pile fermentation, re-rolling, and baking. The leaves are typically coarse and undergo extended fermentation, resulting in a dark brow...
Tea News · Nov 30, 2025
Tea Basics (Questions 1-10)
This article provides fundamental knowledge about tea, explaining why China is considered the homeland of tea and why the southwestern region is recognized as the origin of tea trees. It covers the legendary story of 'Shen Nong Tasting Hundred Herbs' and classifies Chinese tea into six basic types b...
Tea News · Nov 30, 2025
Tea Knowledge Culture (Questions 56-65)
This section explores fascinating aspects of Chinese tea culture from questions 56 to 65. It covers the historical practice of 'Dou Cha' (tea competitions from the Song Dynasty, explains the term 'Tea Doctor', and traces the origin of the covered tea bowl. The text delves into Lu Yu's water selecti...
Tea News · Nov 30, 2025
Tea Knowledge and Culture (Questions 66-75)
This section explores Chinese tea culture through historical anecdotes and traditions. It includes the famous Seven Bowls of Tea poem by Tang poet Lu Tong, the origin of the 'Tea and Ink Both Fragrant'典故 involving Su Dongpo, and the etymology of 'TEA' from Fujian dialect. It explains Chinese tea vir...
Tea News · Nov 30, 2025
Comparative Study on Pu'er Tea Leaf Base Analysis (Part 1)
This article presents a comparative study on analyzing Pu'er tea quality through examining brewed tea leaves (leaf base . While not entirely definitive, leaf base examination provides valuable insights for tea enthusiasts. The study showcases various leaf characteristics corresponding to different t...
Tea News · Nov 29, 2025
Illustrated Guide: Analysis and Comparison of Pu-erh Tea Leaves (Part 2)
Selecting tea leaves and judging their quality through leaf base analysis is not entirely accurate but serves as a 'best possible estimate.' In most cases, good tea exhibits characteristics of high-quality raw materials. However, in rare instances, invisible processing or storage issues may prevent...
Tea News · Nov 29, 2025
The 'Foam' on the Tea Soup Surface - Tea Saponin
When brewing tea, a layer of 'foam' often appears on the surface of the tea soup, particularly more abundant in the first two or three infusions. This 'foam' is not pesticide residue or impurities from the tea leaves, but rather a substance called tea saponin. Scientific research has shown that tea...
Tea News · Nov 28, 2025
100 Questions and Answers on Chinese Tea Knowledge (Questions 41-60)
This section covers questions 41 to 60 about Chinese tea knowledge, focusing on various famous teas from Shaanxi Province, such as Ningqiang Queshe, Hanshui Yinsuo, and Dingjun Mingmei, detailing their classifications, origins, characteristics, and honors. It also explains the economic significance...
Tea News · Nov 28, 2025
The Definitive Guide to Black Tea: Essential Black Tea Knowledge You Must Know
Black tea originated in the Wuyi Mountain region of China during the mid-Ming Dynasty, with Lapsang Souchong being the earliest variety. Through trade, it reached Europe where it became particularly popular among British aristocracy. Unlike green tea which is unfermented and oolong which is semi-fer...
Tea News · Nov 27, 2025