【Tea Knowledge】The Biggest Lie in the Tea World: 'No Bitterness, No Astringency Is Not Tea'
This article refutes the common belief that tea must be bitter and astringent. It argues that astringency results from improper processing, not from the nature of tea itself. Properly processed tea, even when brewed with boiling water, should be sweet, smooth, and clear. The article cites ancient te...
Tea News · May 07, 2026
What are 'Mao Cha' (Raw Tea) and 'Refined Tea'?
In tea terminology, 'Mao Cha' refers to the initial, unrefined product after primary processing of fresh tea leaves, which still requires further refinement. It typically contains some impurities and irregular shapes. 'Refined Tea' is the finished product obtained after a series of meticulous proces...
Tea News · Apr 07, 2026
I Love Tieguanyin! How Much Do You Know About It? (Part 1)
Tieguanyin is a renowned oolong tea originating from Anxi, China, celebrated for its complex processing and diverse flavor profiles. Its leaves are characterized by a unique 'dragonfly head, spiral body, frog leg' shape. The tea exhibits remarkable versatility, ranging from lightly fermented, green...
Tea News · Jan 31, 2026
【Tea Exploration】Seeing the "True Face" of Anji White Tea
Despite its name, Anji White Tea is actually a type of green tea, not a white tea. This distinction comes from its processing method, which follows the green tea technique of 'fixation, rolling, and drying.' The name 'White Tea' refers to the unique white color of its tender leaves during a specific...
Tea News · Jan 14, 2026
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