Tea · The Components of a Leaf
Tea leaves contain a complex array of components including water, proteins, amino acids, caffeine, polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile compounds, and organic acids. Not all of these dissolve into the tea infusion during brewing. The color, aroma, and tast...
Tea News · Dec 09, 2025
When Mingqian Meets Yuqian
The article discusses the distinction between Mingqian tea (pre-Qingming and Yuqian tea (pre-rain in Chinese tea culture. It explains that due to China's vast climate and regional differences, only tea picked in the Jiangnan region before the Qingming festival qualifies as 'Mingqian tea.' Early sp...
Tea News · Dec 09, 2025
Decrypting Tea Varieties
The content of tea polyphenols, amino acids, and caffeine in tea leaves is the most important characteristic for distinguishing tea plant varieties. Different varieties exhibit varying levels: tea polyphenol content follows the pattern large leaf > medium leaf > small leaf; amino acid content...
Tea News · Dec 08, 2025
Tea Knowledge: Tea Tasting and Evaluation (Part 4)
This section focuses on the evaluation of the liquor color during tea tasting. The process involves assessing the internal qualities of tea, including liquor color, aroma, taste, and infused leaves. The liquor color is evaluated quickly to prevent oxidation, which can alter its appearance, especiall...
Tea News · Dec 07, 2025
Storage Methods for Several Types of Tea
This article introduces specific storage methods for four types of tea: green tea, Tieguanyin, Pu-erh tea, and Rock tea. For green tea, the key is to keep moisture content below 6% and relative humidity under 60%, using traditional lime jars or modern refrigerator storage with proper sealing. Tiegua...
Tea News · Dec 06, 2025
Fuding White Tea Improves with Age
Fuding White Tea, represented by varieties like Baihao Yinzhen, is harvested in early spring and is rich in nutrients such as free amino acids and antioxidants like tea polyphenols. Its unique processing involves natural withering and drying without fermentation or heating, preserving active enzymes...
Tea News · Dec 05, 2025
The Green of Tea: Among the Five Colors of Tea Fragrance
Green tea represents the largest family within the tea world, ranging from extremely precious varieties like West Lake Longjing, Lushan Yunwu, Taihu Biluochun, and Liuan Guapian, to very ordinary, unnamed types. Its processing involves simple steps like deactivation, rolling, and drying without ferm...
Tea News · Dec 05, 2025
How much do you know about dark tea?
Dark tea, named for its black appearance, is one of the six major tea categories and a fully fermented tea. Its main production areas include Sichuan, Yunnan, Hubei, and Hunan. Made from relatively coarse and old leaves, it is the primary raw material for compressed teas. The production process gene...
Tea News · Dec 05, 2025
Savoring the World's Four Major Black Teas
The article explores the origins of tea and black tea, tracing its discovery to Shennong in ancient China and its formal documentation in Lu Yu's 'The Classic of Tea' during the Tang Dynasty. It highlights the development of black tea, from its early mentions in the Ming Dynasty to the evolution of...
Tea News · Dec 03, 2025
Which Tea Region? Stimulate Your Taste Buds
Yunnan Province is a major tea-producing region in China, with Pu'er tea primarily cultivated in four main areas from north to south: Baoshan City, Lincang City, Pu'er City (formerly Simao , and the Xishuangbanna Autonomous Prefecture. Lincang City, located in southwestern Yunnan, is currently the h...
Tea News · Dec 02, 2025