The Taste of Time
The life of Pu'er tea is a microbial struggle, where harmful fungi gradually disappear over time through aging. Black mold recedes, white mold fades, and beneficial microbial cultures ultimately remain. When Fu brick tea develops its characteristic golden flowers, it demonstrates the power of nature...
Tea News · Dec 08, 2025
Pu'er Tea Investment Analysis: The Biggest Negative at Year-End
As the year ends, the Pu'er tea market is unusually active with merchants prepaying for next year's spring harvest at 30%+ higher prices. This analysis warns such speculation violates Pu'er's core value of improving with age. Using Old Ban Zhang as an example, if raw tea hits 8,000 RMB/kg, new cakes...
Tea News · Dec 01, 2025
Pu'er Collection: The "Four Realms" of Tea Storage
This article explores the four philosophical realms of Pu'er tea storage. The first realm is 'Unintentional' - where tea is stored casually yet develops unique characteristics. The second is 'Deliberate' - involving controlled storage techniques while maintaining balance. The third realm is 'Seclusi...
Tea News · Dec 01, 2025
Pu'er Investment: A Rational Look at 'Sky-High Price Tea'
The year 2013 witnessed unprecedented chaos in the Pu'er tea market, marked by speculative trading and the emergence of outrageously priced ancient tree teas. This phenomenon reflects fundamental imbalances within the Pu'er investment landscape. So-called 'sky-high price tea' emphasizes cost over qu...
Tea News · Dec 01, 2025
China Tea Marketing Association Predicts Tea Industry Situation for 2014
According to China Tea Marketing Association statistics, China's tea industry in 2014 shows continued growth in overall production with significant quality improvements. Total output is expected to reach approximately 1.95 million tons, an 8% increase year-on-year. However, the industry faces challe...
Tea News · Dec 01, 2025
Comparative Study on Pu'er Tea Leaf Base Analysis (Part 1)
This article presents a comparative study on analyzing Pu'er tea quality through examining brewed tea leaves (leaf base . While not entirely definitive, leaf base examination provides valuable insights for tea enthusiasts. The study showcases various leaf characteristics corresponding to different t...
Tea News · Nov 29, 2025
Classification of Chinese Tea
Chinese tea is classified into six main categories: green, black, oolong, yellow, dark, and white tea. Green tea is unfermented, preserving its natural green color. Black tea is fully fermented, giving it a reddish hue. Oolong tea is semi-fermented, offering a balance between green and black tea. Da...
Tea News · Nov 28, 2025
Yu Qiuyu: The Core Secret of What Makes Pu'er Tea Attractive
Yu Qiuyu explores the unique appeal of Pu'er tea through three key aspects. Initially intimidating compared to fresh green tea, Pu'er reveals its magic through remarkable health benefits—promoting digestion and reducing油腻. Its complex flavor profile, described as 'aged mellow and translucent moistne...
Tea News · Nov 28, 2025
Pu'er Tea, Why Are You So Popular!
Pu'er tea has gained immense popularity due to three main factors: its recognized health benefits, commercial marketing strategies, and growing collector interest. Modern research confirms Pu'er tea's positive effects on metabolism, immunity, and disease prevention. Containing tea polyphenols, polys...
Tea News · Nov 25, 2025
Tea Enthusiasts' Guide: The Impact of Water Pouring Methods on Tea Soup Quality
The method of pouring water and steeping tea is the most influential soft factor on tea quality and the only completely human-controlled aspect of tea brewing. It primarily involves five variables: pouring speed, water flow intensity, water trajectory, pouring height, and stream thickness. Fast pour...
Tea News · Nov 21, 2025