Names and Flavors of Various Teas
This article introduces the names and flavor characteristics of various types of tea, including green tea, black tea, oolong tea, white tea, yellow tea, dark tea, and scented tea. It explains their production processes, representative varieties, and taste profiles....
Tea News · Jun 23, 2026
“Aged Tea” Is Not Necessarily Good Tea
The belief that older tea is better has become popular among tea enthusiasts, especially with dark teas like Pu'er and Liubao commanding high prices. However, not all teas improve with age. Black tea and green tea are best consumed fresh, while dark teas can develop better quality over time, provide...
Tea News · Jun 19, 2026
Tea is Divided into Six Categories, Oxidation is the Soul! Is 'Fermentation' a Misused Concept?
Tea is categorized into six types based on oxidation, not fermentation as commonly believed. In biochemistry, fermentation requires microbial action, but only dark tea involves true fermentation. Other teas undergo enzymatic or auto-oxidation, transforming polyphenols into compounds like theaflavins...
Tea News · Jun 18, 2026
Tea Knowledge: The True Story of Black Tea
Black tea originated in the mid-Ming Dynasty (around the 16th century in the Tongmuguan area of Wuyi Mountain, Fujian Province, with the earliest variety being Lapsang Souchong. In the 17th century, trade between China and Europe brought black tea to countries like Britain and the Netherlands, wher...
Tea News · May 17, 2026
Theaflavins: The "Soft Gold" in Black Tea
Theaflavins are a golden pigment produced during the fermentation of black tea, known for its fresh taste and significant health benefits. It helps regulate blood lipids and prevent cardiovascular diseases, making it increasingly popular in the market....
Tea News · May 15, 2026
Interpreting Microorganisms in Pu'er Tea
The post-fermentation process of Pu'er tea is highly complex, with beneficial microorganisms playing a crucial role in quality formation. Due to low protein content and acidic conditions, harmful bacteria struggle to survive. Key microbes include Aspergillus niger, which produces enzymes that break...
Tea News · May 03, 2026
Tea Fermentation and Withering Process
In the tea-making world, withering is also known as "water draining." During this process, moisture slowly evaporates through leaf veins, pores, and water holes while the leaf remains alive. Enzymatic oxidation occurs, forming the color, aroma, and taste of fine tea. Fermentation begins after wither...
Tea News · May 02, 2026
Do You Think You Know How to Drink Dark Tea? Wrong!
Many people misunderstand dark tea due to common knowledge about green or black tea. Unlike other teas, dark tea is fully fermented, which reduces caffeine and makes it gentle on sleep and the stomach. It can be drunk overnight, boiled for better antioxidants, and even blended with milk, sugar, or s...
Tea News · Apr 28, 2026
Why Does Pu-erh Tea Become Turbid or Sour When Cooled?
When Pu-erh tea cools, two phenomena may occur: the tea soup becomes turbid, known as 'cooling turbidity,' and a sour taste may develop, called 'cooling sourness.' Cooling turbidity is often a sign of good tea, as it is caused by the precipitation of complexes formed by thearubigins, theaflavins, an...
Tea News · Apr 09, 2026
The Secrets You Must Know About the Bitterness and Astringency of Pu-erh Tea
The bitterness and astringency in Pu-erh tea are inherent characteristics found in all tea varieties worldwide, varying only in intensity and prominence. These flavors primarily originate from the tea leaves themselves and chemical changes during the manufacturing process. For Pu-erh tea, aging over...
Tea News · Mar 24, 2026