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
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
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
Intuitive Graphic Distinction of Tieguanyin, Huangjingui, Maoxie, and Benshan
This article provides an intuitive comparison of four famous Oolong tea varieties from Anxi, Fujian: Tieguanyin, Huangjingui (Golden Osmanthus , Maoxie (Hairy Crab , and Benshan. Tieguanyin is characterized by its robust, tightly rolled leaves with a sand-green color, producing a golden amber liquor...
Tea News · Nov 22, 2025
Four Ways to Distinguish Authentic West Lake Longjing Tea
West Lake Longjing tea, produced in Hangzhou's West Lake area, features flat, tender leaves with uniform width and yellowish-green color. Authentic Longjing has a delicate fragrance while counterfeit versions often smell grassy with more stems. The four identification methods include: examining the...
Tea News · Nov 21, 2025
Mengding Huangya: A Famous Sichuan Yellow Tea
Mengding Huangya is one of China's top ten famous teas and a premier yellow bud tea that preserves the traditional 'menhuang' (yellowing process. This special-grade tea uses pre-Qingming whole bud tips, requiring 40,000-50,000 buds per 500g of dry tea. Its production involves precise traditional te...
Tea News · Nov 21, 2025
Tea Enthusiasts' Guide: The Impact of Water Pouring Methods on Tea Soup Quality
The method of pouring water and steeping tea is the most influential soft factor on tea quality and the only completely human-controlled aspect of tea brewing. It primarily involves five variables: pouring speed, water flow intensity, water trajectory, pouring height, and stream thickness. Fast pour...
Tea News · Nov 21, 2025
105 Beautiful Names for Tea
Tea has been celebrated through 105 poetic appellations that capture its essence across cultures and time. These names portray tea as everything from a seasonal symbol - the embodiment of spring, summer starlight, and cool breeze in scorching heat - to a cultural icon representing Eastern civilizati...
Tea News · Nov 17, 2025
How much do you know about Pu'er tea?
Pu'er tea is a unique Chinese tea made from Yunnan's large-leaf tea varieties. It has specific grading systems with 4-digit codes indicating recipe year, leaf grade, and factory. Harvested in spring, summer, and autumn, with spring tea and 'valley flower' autumn tea being the finest quality. Proper...
Tea News · Nov 16, 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