Discussing the Causes of Tea Deterioration
The preservation of tea remains a significant challenge worldwide. Tea leaves are highly hygroscopic and absorb odors easily, leading to rapid quality degradation if stored improperly. Key factors causing deterioration include the decomposition of chlorophyll (leading to color loss , oxidation of po...
Tea News · Jan 03, 2026
Which Variety of Green Tea is the Best
The question of which variety of green tea is the best may seem redundant to some, but for those less familiar with green tea, understanding the characteristics of different varieties is beneficial for both selecting and appreciating it. This article introduces what constitutes green tea and discuss...
Tea News · Jan 02, 2026
Shangrao Wuyuan Maojian Tea
Wuyuan Maojian has consistently been regarded as the finest among Wuyuan green teas. It is primarily made from tender leaves of the tea plant, undergoing deep processing and hand-frying to be meticulously crafted. As the tender leaves are covered with fine hairs, after being fried into green tea, th...
Tea News · Jan 02, 2026
Which regions in China are major tea producers?
China boasts a long history of tea culture and numerous tea-producing regions, each with distinct varieties and processing techniques. The country is traditionally divided into four major tea zones: the Jiangbei (North of the Yangtze tea region, known primarily for green tea; the Jiangnan (South of...
Tea News · Jan 02, 2026
The Difference Between Jinxuan Tea and Oolong Tea
Jinxuan Tea is a famous tea produced in southern Taiwan, suitable for making Baozhong tea and Oolong tea. It is widely cultivated in Taiwan. Oolong tea combines the production methods of green tea and black tea, offering a quality between the two—possessing the rich flavor of black tea and the fresh...
Tea News · Dec 31, 2025
The "Green, Red, Black, and White" of the Six Major Tea Families
The world of tea is vast and diverse, traditionally categorized into six major families based on processing methods and characteristics: Green Tea, Black Tea, Oolong Tea (also known as Qingcha , White Tea, Yellow Tea, and Dark Tea. This color-coded classification, reminiscent of describing something...
Tea News · Dec 30, 2025
About the "Raw" and "Ripe" of Pu-erh Tea
Pu-erh tea is categorized into raw (sheng and ripe (shu types, primarily distinguished by the additional artificial pile-fermentation process that ripe Pu-erh undergoes. Raw Pu-erh (especially when young shares some characteristics with green tea, offering a fresh and brisk flavor profile, while...
Tea News · Dec 30, 2025
Drink Different Teas for Different Occasions, Constitutions, and Ages
In summer, many people enjoy drinking tea to cool off. However, it's important to choose the right tea for your specific situation, body type, and age to maximize health benefits and avoid discomfort. This article provides guidance on how to drink tea healthily. For instance, after drinking alcohol,...
Tea News · Dec 28, 2025
Harvesting and Processing Techniques of Pu-erh Tea
The harvesting and processing of Pu-erh tea involve intricate traditional methods that define its unique quality. Harvesting is conducted across four seasons—spring, summer, autumn, and winter—with spring tea, picked within 15 days after the Qingming Festival, considered the finest. The processing i...
Tea News · Dec 28, 2025
Six Major Tea Categories in China and Their Representative Products
China is a major producer and consumer of tea, with its vast varieties commonly classified into six major categories based on processing techniques: Green Tea, Black Tea, Oolong Tea (or 'Qingcha' , Dark Tea, White Tea, and Yellow Tea. Each category has distinct processing methods that define its fla...
Tea News · Dec 27, 2025