How does black tea become cloudy after cooling? Does it affect tea quality?
When black tea cools, it often becomes cloudy, a phenomenon known as 'cold after turbidity' or 'tea cream.' This occurs because theaflavins, formed during fermentation, are soluble in hot water but aggregate as the temperature drops. Contrary to common belief, this turbidity is not a sign of poor qu...
Tea News · Jan 19, 2026
Is There a Relationship Between Tea Foam and Tea Quality?
When brewing tea, the foam that forms is primarily caused by substances like tea saponin, proteins, solid powders, and charcoal dust present in the tea leaves. Tea saponin, in particular, is a natural foaming agent. The amount of foam is not an indicator of tea quality. For instance, teas with fine...
Tea News · Jan 07, 2026
Why Some Pu-erh Tea Remains Bitter and Astringent Without Transforming
Some Pu-erh teas exhibit persistent bitterness and astringency that do not transform into sweetness, which can be unpleasant. This issue often stems from the tea's growing conditions. Teas from plantations using chemical fertilizers, pesticides, or herbicides tend to produce a 'dead' bitterness that...
Tea News · Dec 10, 2025
How to Select Yunnan Large-Leaf Sun-Dried Green Tea
When purchasing Yunnan large-leaf sun-dried green tea, focus on seasonal variations (spring tea is best, especially pre-Grain Rain , growing conditions (optimal at 1,200-1,800m altitude with southeast slopes , and rolling quality (firm, rounded dark strips indicate proper cell breakdown for full fla...
Tea News · Nov 17, 2025
If You Keep Doing These Foolish Things, Good Tea Will Never Belong to You
This article outlines six common mistakes that prevent tea enthusiasts from acquiring quality tea. These include chronic indecision during purchases, distrust of tea sellers and fellow enthusiasts, endlessly browsing without buying, blindly following experts, seeking perfection in tea, and attemptin...
Tea News · Oct 12, 2025
Are Fully Handmade Teas the Only Good-Tasting Teas?
The debate between handmade and machine-made tea revolves around craftsmanship versus consistency. Handmade teas require skilled artisans who adjust techniques based on leaf variations, yielding unique but unpredictable results. Machine-made teas offer uniformity and efficiency, ensuring stable qual...
Tea News · Sep 12, 2025
Three Major Differences Between New Tea and Aged Tea
New tea and aged tea are distinguished primarily by their production time, flavor, and storage effects. New tea, typically harvested in the current year, offers fresh aroma, vibrant color, and a crisp taste. In contrast, aged tea, stored for a year or longer, may develop deeper flavors and mellower...
Tea News · Aug 17, 2025
Can the quality of a tea be judged from its brewed leaves?
The brewed leaves of Pu'er tea can provide a lot of reference information, such as the year, storage, and origin of the tea. However, to evaluate a tea, it is necessary to consider all aspects of its characteristics, and never make a conclusion based on just one aspect. For example, the brewed leave...
Tea News · Aug 14, 2025
Professional Tea Tasting Terminology Listed by Senior Tea Tasters - Worth Learning
This comprehensive guide by senior tea tasters introduces professional terminology for tea evaluation, covering aspects like dry tea appearance, liquor color, aroma, taste, and infused leaves. It includes terms such as '显毫 (floral tips ' describing abundant trichomes, '锋苗 (pekoe tips ' for tender ti...
Tea News · Jul 30, 2025
Are the Fuzz on Tea Leaves Good or Bad?
The fuzz on tea leaves, also known as tea trichomes or 'tea hairs,' originates from the young buds of the tea plant. These fine hairs are rich in beneficial compounds like polyphenols, amino acids, and caffeine, which significantly influence the flavor and aroma of the tea. High-quality teas, such a...
Tea News · Jul 20, 2025