Must Old Tea Be Good? You've Been Deceived!
In today's tea market, aged tea is prevalent. However, the belief that 'older is always better' is a misconception. Whether new or aged tea is superior depends on several factors: the tenderness of the leaves and the degree of fermentation. For instance, fully fermented teas like black tea are best...
Tea News · Apr 22, 2026
Black Tea, the Most Internationally Recognized Tea!
Black tea, named for its dark red dried leaves, reddish infusion, and transparent red liquor, is a fully fermented tea. Its processing involves withering, rolling, fermentation (until the leaves turn red , and drying. Originating in Fujian during the Ming Dynasty and flourishing in the Qing, black t...
Tea News · Apr 04, 2026
Ripened Tea is the Difficulty and Focus of Pu-erh Tea. Do You Understand Ripened Tea?
Ripened Pu-erh tea is considered the core challenge and focal point within the Pu-erh category. Its complexity stems from significant information asymmetry, making it difficult for consumers and even some experts to fully comprehend. Objectively, barriers like limited access to witness the entire 'w...
Tea News · Mar 16, 2026
Old Tea: To Collect and to Share
Old tea head is a subcategory of Pu'er tea, formed from clumps that develop during the fermentation process. These lumps are a result of artificial pile fermentation. When brewed, it produces a strong, rich tea soup that is highly resistant to multiple infusions. Its characteristics include a mellow...
Tea News · Feb 13, 2026
Misunderstandings about Tieguanyin Black Tea and Its Differences from Other Black Teas
Tieguanyin Black Tea is often misunderstood as a type of black tea, but traditional Tieguanyin is actually an oolong tea (semi-fermented . Tieguanyin Black Tea is a unique product that combines the processing methods of both Tieguanyin and black tea. It uses Tieguanyin fresh leaves as raw material a...
Tea News · Feb 12, 2026
Various Aromas of Pu-erh Tea (Raw and Ripe)
Pu-erh tea is renowned for its complex and evolving aroma profiles, which differ significantly between raw (sheng and ripe (shou varieties. Raw Pu-erh tea typically exhibits fresh, floral, and sweet aromatic notes such as floral, orchid, honey, woody, and rock sugar scents, often associated with s...
Tea News · Jan 30, 2026
The Raw Material Revolution of Ripe Pu-erh Tea
This article discusses the current state and future potential of ripe Pu-erh tea. The author argues that ripe tea is highly promising, possesses aging value, and can develop richer flavors. Currently, the market is dominated by lower-quality raw materials for fermentation, leading to widespread cons...
Tea News · Jan 13, 2026
A Detailed Account of Ripe Pu-erh Tea
Ripe Pu-erh tea undergoes artificial fermentation, developing a unique aroma and taste. It has a mild tea nature, helps regulate vital energy, warms the middle, and nourishes the stomach, offering significant health benefits. When brewed, it yields a thick, deep reddish liquor with a smooth and gent...
Tea News · Dec 13, 2025
Production and Taste Explanation of Ripe Pu-erh Tea
Ripe Pu-erh tea undergoes an artificial fermentation process, resulting in a unique aroma and flavor profile. It is characterized by a mild tea nature, believed to help regulate qi and warm the stomach, offering significant health benefits. When brewed, it yields a thick, deep reddish liquor with a...
Tea News · Dec 07, 2025
Tea Master Shares: Illustrated Process of Making Keemun Black Tea
Keemun Black Tea production begins with harvesting tender buds before Qingming Festival, followed by sorting and grading. The leaves undergo withering to evaporate moisture, which establishes the foundation for color and aroma. Next, rolling releases tea juices from the leaves. Fermentation then ena...
Tea News · Nov 23, 2025