Is drinking cold tea really harmful to health?
Many tea enthusiasts notice that when tea cools, the color becomes cloudy and the taste deteriorates. This happens because the aromatic compounds in tea, which are high-boiling-point organic substances, require heat to volatilize. Hot tea offers a better aroma and flavor, while cooled tea loses its...
Tea News · Jun 21, 2025
Tea, Why Can't You Brew the Same Taste as Others?
Many tea enthusiasts face the dilemma: why does the same tea, brewed with the same utensils and water, taste different when prepared by others? The key lies in three interconnected factors: the choice of teaware, the amount of tea leaves used, and the steeping time. Teaware capacity directly affects...
Tea News · Jun 21, 2025
Specific Tea Types, Specific Rinsing Methods
Tea enthusiasts often use the first brew to rinse the tea, but the question remains: do all types of tea require rinsing, and how should it be done correctly? Recently, the debate over whether tea leaves need rinsing has resurfaced. Rinsing tea, also known as awakening or moistening the leaves, is n...
Tea News · Jun 21, 2025
17 Professional Terms for the Aroma of White Tea, Master These and You're an Expert
The culture of tea is vast and profound, with a wide variety of tea types, each possessing its own unique aroma and flavor. Professional terminology is used during evaluations, and white tea is no exception. Today, we will discuss the professional terms related to the aroma in white tea evaluations....
Tea News · Jun 21, 2025
How to Distinguish the Grade of Tea?
For beginners in tea, one common challenge is quickly judging the quality of the tea in front of them. While tea appreciation requires long-term experience and extensive sampling, there are general guidelines to help filter out distractions and focus on more standardized comparisons. This guide cove...
Tea News · Jun 20, 2025
Where Does the 'Astringency' in Tea Actually Come From?
Many people judge tea based solely on its initial taste, dismissing it as 'bad' if it is bitter or astringent. However, this is a misconception. The bitterness and astringency in tea are natural flavors, not indicators of poor quality. In fact, high-quality teas often contain these flavors due to th...
Tea News · Jun 19, 2025
The Little-Known Secrets Hidden in the Sweet Aftertaste of Tea
The highest praise for a cup of tea lies in its sweet aftertaste and the transformation from bitterness to sweetness. But what exactly is this aftertaste, and which components create such a delightful sensation? This article explores the mysteries behind tea's sweet aftertaste, discussing theories l...
Tea News · Jun 18, 2025
You ask me why I drink tea every day?
Tea, though seemingly cumbersome to prepare with steps like brewing and steeping, offers numerous health benefits that make it worth the effort. Research highlights its antioxidant properties, with tea polyphenols playing a significant role. Just two cups of tea provide antioxidant effects comparabl...
Tea News · Jun 18, 2025
Why are some Pu-erh ripe tea cakes pressed loosely and some tightly?
Pu-erh ripe tea cakes vary in compression—some are loosely pressed (for better appearance while others are tightly pressed (locally called 'iron-pressed' . The process involves compressing loose tea leaves into a cake shape, requiring leaves of sufficient length to hold the form. Raw Pu-erh tea, wi...
Tea News · Jun 17, 2025
Tea is Like Life, the Value Lies in Personal Experience
The article explores the profound connection between tea and life, emphasizing the importance of personal experience in understanding tea. It describes how different teas offer unique characteristics—some through their boldness, others through their delicacy or aroma. The author reflects on the Zen...
Tea News · Jun 17, 2025