The "Three Flavors" of Pu'er Tea
Pu'er tea commonly presents flavors such as sweetness, bitterness, astringency, sourness, wateriness, and tastelessness. Sweetness is the most sought-after by tea enthusiasts, while bitterness and astringency are inherent to tea itself. Aged tea lovers often appreciate moderate bitterness and astrin...
Tea News · May 12, 2026
The Origin of Pu'er Seven-Cake Tea (Qizi Bing)
The Seven-Cake Tea, or Qizi Bing, is the most iconic form of Pu'er tea. Traditionally each cake weighs 357 grams, with seven cakes packed in a bamboo shell. Its origin is linked to historical trade, convenient transport by horse caravans, and the auspicious meaning of the number seven in Yunnan mino...
Tea News · May 12, 2026
What Kind of Stomach Needs Pu'er Tea More
This article explores seven types of stomach conditions commonly seen in modern lifestyles—such as those caused by smoking, excessive soup consumption, junk food, alcohol,熬夜, stress, or a combination of factors—and suggests that drinking Pu'er ripe tea can help alleviate these issues due to its redu...
Tea News · May 12, 2026
Can Diabetics Drink Pu'er Tea?
Research shows that Pu'er tea can inhibit enzymes related to diabetes by over 90%. In animal experiments, diabetic rats that drank Pu'er tea continuously for 42 days saw a 42% drop in blood sugar, outperforming the 36% drop from the oral diabetes drug rosiglitazone. Over an 11-month period, all diab...
Tea News · May 11, 2026
Why is Pu'er Tea Particularly Resistant to Multiple Infusions?
Pu'er tea is known for its endurance in multiple infusions, where the color and taste remain relatively stable over many brews. This characteristic is due to the rich nutrients accumulated in the leaves of ancient arbor tea trees, which release gradually during steeping....
Tea News · May 09, 2026
Main Pigment Substances in Pu'er Tea
The main pigment substances in Pu'er tea are theaflavin, thearubigin, and theabrownin, which are considered the primary water-soluble oxidation products of tea polyphenols. Theaflavin is the main component responsible for the brightness of the tea liquor; thearubigin gives the tea liquor its red col...
Tea News · May 08, 2026
Detailed Analysis of Pu'er Tea Tree Age
Pu'er tea is like life, and life is like Pu'er tea. The age of Pu'er tea trees can reach over a thousand years, far exceeding the human lifespan. From wild ancient trees over a thousand years old to modern terrace tea trees, each age group has distinct characteristics. The tea tree age not only affe...
Tea News · May 08, 2026
Brewing Time for Various Types of Tea
This article shares the optimal brewing times for different types of tea. For delicate Biluochun, steep for 2–3 minutes after adding hot water. Longjing and Huangshan Maofeng require a 4-minute steep with a lid. Pu'er tea, a type of dark tea, benefits from a 5-minute steep and a crucial rinsing step...
Tea News · May 06, 2026
Identify Pu'er Tea by Aroma: In-depth Analysis of 29 Aromas of Pu'er Tea
Pu'er tea has a unique aromatic system, and the depth, purity, and persistence of its fragrance largely determine the tea's value. This analysis covers 29 types of aromas, from clear fragrance, tips fragrance, floral notes (fresh, sweet, and mild , sugar and caramel scents, to fruit, plum, dried fru...
Tea News · May 06, 2026
Three Aspects of the Throat Sensation (Hou Yun) in Pu'er Tea
The throat sensation, or Hou Yun, is a highly valued characteristic in Pu'er tea, especially among experienced connoisseurs. It encompasses three aspects: sweetness, dryness, and moistening. Sweetness refers to the returning sweetness felt in the throat, often accompanied by an initial bitterness. D...
Tea News · May 05, 2026