In the vast river of tea culture, Pu'er tea stands out with its unique flavor, long history, and profound cultural heritage, becoming a shining gem in China and the world's tea community. Menghai is one of the original birthplaces and core production areas of Pu'er tea, where its unparalleled natural environment has nurtured countless premium teas that are highly sought after. The "Menghai Tea Stories" column will provide insights into various aspects of Pu'er tea, including its historical and regional cultures, processing techniques, brand development, trade, ethnic tea culture, health benefits, tasting culture, spiritual significance, and Menghai's own tea culture construction. We will take you on a journey through the history of Pu'er tea, reveal the complex and meticulous tea-making process from fresh leaf picking to initial processing and final refinement, and analyze the flavor differences and collection value of Pu'er teas from different years and regions... helping you become an expert in the Pu'er tea field. Let us embark together on a unique exploration of Pu'er tea. ## A. Smell the Aroma ### Basic Procedure for Smelling Aroma To smell the aroma, hold the cup containing the tea liquor with one hand and lift the lid with the other.…

The T-bone steak is located in the upper waist of the cow and is a large steak composed of loin, spine, and tenderloin. Although it may be listed as 450 grams or 500 grams on the menu, there's no need to be intimidated by this in the recipe for making T-bone steak, because once the bone is removed, its weight is similar to an ordinary portion of other steaks.How to Make T-Bone SteakIngredients Needed400 grams T-bone steak, potatoes, cherry tomatoes, broccoli, black pepper sauce, salt, butter, olive oil.Steps for Preparation1. Divide the T-bone steak into two pieces and naturally thaw them.2. Cut the potatoes into thick chunks, halve the tomatoes, and tear the broccoli into small florets.3. In a pot, add an appropriate amount of boiling water, then add 1 tablespoon of salt. Place the vegetables in the pot to blanch until cooked.4. Heat a frying pan and add olive oil. Place the steak in the pan and fry for 2 minutes. Once one side is cooked, flip it over and continue frying until it feels firmer when pressed with chopsticks.5. Arrange the fried steak and blanched vegetables on a plate.6. Melt the butter in a pan over low heat.…

    Green tea, the oldest of all teas. There is no way you have never heard of green tea or its types – matcha, hojicha, or dragon well. Originated thousands of years ago, green tea has successfully become one of the most famous drinks in the world. Green tea has every right to become famous - refreshing, easy to process, packed with many benefits for our body. You may have seen it, tasted it, or even fallen in love with it - but what exactly is green tea? What is the difference between green tea and black tea? Is it true that green tea has tons of benefits for our bodies? Read on to learn more about this famous type of tea. The history of green tea Legend has it that almost 5000 years ago, Emperor Shénnóng (神農) from China was boiling water in the shade of a wild tea tree when a breeze flew a few leaves into his pot. He drank the mixture and found that it was delicious and refreshing. It turned out that he was sitting under a Camellia sinensis tree, and that mixture was what we know as green tea now. Green tea was…

Basic Introduction to Lupanshui Buckwheat TeaLupanshui Buckwheat Tea is a specialty product of Lupanshui City, Guizhou Province. It is made by selecting high-quality buckwheat grown in the high-altitude regions of Lupanshui and refining it through continuous improvement of traditional processing techniques, resulting in a healthful beverage for infusion. The processing technology and method of consumption share similarities with tea production but differ from traditional green tea, black tea, flower tea, dark tea, white tea, etc. Strictly speaking, it is a type of roasted grain tea with a yellow to deep brown color, a strong wheat aroma mixed with a hint of roasting, and the infused buckwheat grains can be chewed and eaten.Buckwheat is one of the few crops that can be used both medicinally and as food. According to "Compendium of Materia Medica," buckwheat tastes bitter, has a neutral and slightly cold nature, strengthens the stomach and intestines, benefits energy and strength, revitalizes the spirit, improves vision, refines impurities in the five organs; in "Thousand Gold Prescriptions," "Dictionary of Chinese Medicine," and related literature, there are records stating that it can calm the mind, invigorate blood and qi, relieve gas and widen the bowels, clear heat and swellings, eliminate stagnation,…

Bak Chang pork is a unique delicacy in the southern regions, primarily made from pork and accompanied by rice flour, offering a crispy and delicious taste. The preparation method is relatively simple without many requirements. How long should Bak Chang pork be steamed to ensure that the meat is cooked well and tastes great? How Long to Steam Bak Chang Pork Appropriately Ingredients Preparation 250g of pork belly, 200g of potatoes, 100g of glutinous rice, 200g of white rice, 50g of scallions, 1 egg, 5 money (a unit of weight) of brown sugar, 5 money of five-spice powder, 10g of blended oil, 30g of Pixian broad bean paste, 10g of fermented tofu, an appropriate amount of ground Sichuan pepper, chili powder, chicken essence, salt, dark soy sauce, cooking wine, old ginger, sesame oil. Cooking Steps 1. Clean the pork belly thoroughly. Wash the potatoes, peel them, and cut them into appropriately sized triangles. 2. Finely chop the scallions. After roasting the Sichuan pepper until fragrant, grind it into a powder using a spice grinder. Heat the brown sugar in a microwave at high power for 1 minute to melt it. 3. Cut the pork belly into chunks. Finely mince the…

Tea leaves will undergo changes over time, regardless of whether they are vacuum-packed. The chlorophyll and polyphenol compounds in the tea can cause the leaves to age and turn yellow or red. If the tea was not sufficiently dehydrated or dried improperly, the infusion may become bitter and astringent. If stored improperly, it may even develop mold. Therefore, when you return to drinking tea that has been opened for some time, there are certain issues to be mindful of. First, check if the tea has developed mold. Place the tea leaves in your hand and examine them under bright light or give them a light sniff. If there is a musty smell, the tea should not be consumed and can instead be used as plant fertilizer. Brewing Method to Address the Issue If the dry tea leaves have a grassy scent or other off-flavors, you can seek the assistance of a professional tea roaster or a tea shop to process them. If there is only a slight aged or stale flavor, you can use a brewing method to address this. Method One The water temperature should be high, ideally boiling. Allow the first steeping to sit for longer than usual,…

Mogan Yellow Bud is a precious type of yellow tea produced in Deqing County, Huzhou City, Zhejiang Province, China, grown among the bamboo forests in the Moganshan area. Located to the northwest of Deqing County, Moganshan is a renowned summer resort in China and is said to be where the legendary swordsmiths Gan Jiang and Mo Ye crafted their swords. The bamboo forests in Moganshan are vast, and the natural environment is exceptional. Monks have been known to reside on Moganshan and grow tea since the Jin Dynasty, with this practice gradually fading away by the end of the Qing Dynasty. According to the "Moganshan Gazetteer," "The tea from Moganshan is meticulously picked and processed. The bud tea harvested around the Qingming Festival has a slightly yellowish hue due to its young buds. During the baking process, tea farmers capitalize on this characteristic by covering the leaves slightly, using low temperatures for a longer duration, resulting in a unique aroma and flavor, hence it is called Mogan Yellow Bud." In the spring of 1956, Professor Zhuang Wanfang from Zhejiang Agricultural College, who was staying at Moganshan for rest and recuperation, accidentally discovered a tea with an excellent aroma in the…

Baihuatan is one of the representative production areas of the wild aromatic type in Yiwu, located in the Yao Autonomous Township of Mengla County, with an altitude ranging from 1,500 to 1,900 meters. It boasts a complete primitive ecological system. The forest here is filled with flowers in full bloom all year round, hence the name Baihuatan, known for its rich and enchanting floral fragrance. The journey to Baihuatan is quite challenging, requiring a trek through winding mountain roads and a further two to three hours' walk along a stream to reach the destination. Its tea leaves are straight and hard, with a substantial texture, a dark brown color, and silver-white buds. The infusion has a light golden yellow hue, bright and lustrous. In terms of aroma, the air is filled with the scent of the wild, with sweet floral and fruity fragrances. In taste, the tea soup is exceptionally sweet and smooth, instantly filling the mouth and nose with the aroma of wildflowers, captivating and charming. The mouthfeel is mellow and refreshing, with a full-bodied honey fragrance and a wild character. The aftertaste and salivation appear quickly, leaving the mouth filled with floral scents, and the strong aura of…

Mengding Ganlu is China’s oldest tea, revered as the veteran of teas and a pioneer of famous teas. Mengding Ganlu is one of China’s top-quality green teas and a representative of curled green teas, produced in Mount Meng which straddles the counties of Mingshan and Ya'an in Sichuan Province. It is called “Mengding Tea” due to its origin at the peak of Mount Meng. There are many types of famous Mengding teas, including Ganlu, Huangya, Shihua, Yuye Changchun, and Wanchun Silver Needle, among which “Ganlu” is of the highest quality. One, Growing Environment Mount Meng is located within the Qionglai Mountains in Sichuan Province, with Mount Emei to the east, Dashang Ridge to the south, Jiajin Mountain to the west, and the Chengdu Plain to the north, with the Qingyi River winding around its base. Standing at the summit, "looking up, the winds are high and clear, all things are serene; looking down, the waters encircle, mountains surround; tea fields and cypress paths, strange rocks and unique flowers abound, truly a scenic spot," hence the saying goes, "The peaks of Mount Meng are graced with beautiful hills, no bad grass grows, only fine tea thrives." In the Qing Dynasty, Xu…

Many tea enthusiasts have this problem: why, using the same tea leaves, the same teaware, and the same water, does your tea not taste as good as someone else's? Assuming there are no issues with the quality of the tea leaves, to make a good cup of tea, the main factors lie in the teaware, the amount of tea used, and the steeping time. Teaware: The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which has a direct relationship with the tea-to-water ratio and steeping time that follow. For example, rock tea is typically packaged in 8g portions. If you use a 100cc gaiwan versus a 130cc one, the amount of water added will differ. With the same steeping time, the resulting flavors will also be different, with the former being relatively stronger. Amount of Tea Used: Maintain a 1:50 tea-to-water ratio; the general amounts are: green tea 3 grams, black tea 4 grams, wulong tea 7-8 grams, dark tea and Pu'er tea 8-10 grams. If you're unsure about the amount of tea to use, try brewing with an appropriate amount first, then adjust based on the actual results. Steeping Time: This is adjusted according…

Tea, as a treasure of Chinese traditional culture, is rich in connotations and unique charm. In the world of tea leaves, various terms containing the character "qing" (green or fresh) abound, each representing different processes and characteristics. Today, let's delve into the various "qings" found in tea leaves and uncover their mysteries. 1. Fresh Tea Leaves (Tea Qing): The Raw Material of Tea Fresh tea leaves, also known as tea qing or tea fresh leaves, refer to the raw material used for making tea, which are the fresh leaves of the tea plant. Whether hand-picked single buds, one bud with one leaf, or mature leaves like open-faced leaves and paired leaves, they can all be called fresh tea leaves. The quality and characteristics of fresh tea leaves directly affect the quality and taste of the finished tea. 2. Fixation (Sha Qing): The Key to Preserving the Fresh Aroma of Tea Fixation is an important step in tea production and crucial for forming the unique flavor of tea. Similar to stir-frying vegetables, it involves high-temperature treatment to quickly evaporate moisture from the leaves while deactivating enzymes to prevent enzymatic oxidation. There are various fixation methods, such as pan-firing, steaming, and oven-drying,…

Origins of Tea-Infused Coffee Tea-infused coffee originated in Asia, particularly in Korea and China. Both beverages have a long history and deep cultural roots in the region. Tea has been enjoyed in China for thousands of years, while coffee, although introduced later, has rapidly gained popularity over the past few decades. The idea of combining the two likely stemmed from a desire to explore new flavors and innovate on tradition. (Image source: Internet, delete upon request) How to Make Tea-Infused Coffee Making tea-infused coffee is not complicated and can be easily tried at home. Here’s a simple recipe: Prepare Ingredients: You will need high-quality tea leaves (such as green or black tea), fresh coffee beans, hot water, milk (optional), and sweetener (such as sugar or honey). Brew the Tea: First, brew the tea with hot water. The temperature and brewing time depend on the type of tea, typically around 80°C for green tea and 95°C for black tea. Once brewed, strain the tea. Brew the Coffee: Brew a strong cup of coffee using a French press or drip coffee maker. Adjust the strength according to your taste. Combine: Mix the brewed tea and coffee in a 1:1 ratio. If desired,…

Many who enjoy the light taste of green tea are reluctant to try the richer flavor of black tea, finding it too bitter and lacking the light and airy quality of tea. As a fully fermented tea, its strong taste is both its characteristic and benefit, making it especially suitable for drinking during the autumn and winter seasons. The Brewing Process of Black Tea: 1. The First Appearance of the “Bao Light” The black tea leaves are tightly rolled with fine tips, and their color is not the commonly known red but rather a lustrous dark black. Internationally, black tea is named "Black tea" due to the dark black color of the dry leaves. 2. The Initial Boiling of Pure Water The spring water in the kettle, when heated, begins to boil gently, and the bubbles rising to the surface resemble "crab eyes." 3. Warming the Teapot and Cups Pour the initially boiling water into the porcelain teapot and cups to warm them up. 4. The Prince Enters the Palace Use a teaspoon to gently transfer the black tea from the tea tray or presentation dish into the teapot. 5. High Pouring from the Kettle This is the key step…

Basic Introduction to Haiqing Tea Haiqing Tea was originally named after its production in Haiqing Town, Qingdao. 'Haiqing Tea' can also be called 'Haiqing (meaning deep affection) Tea.' This name not only embodies the characteristic of Qingdao — a broad-minded embrace of the sea — but also conveys the profound meaning of deep affection, making it a rare name for tea. It has now become synonymous with high-end gift teas. Haiqing Town is a national "Northern Ten-thousand Mu (1 mu = 0.067 hectares) Tea Base," and is known as the "Qingdao Tea Homeland." Growing and stir-frying Haiqing Tea has become the path to a well-off life for tens of thousands of farmers in Jiaonan. Nutritional Value 1. Green tea can supplement various vitamins needed by the human body. Green tea contains multiple types of vitamins, including water-soluble vitamins (such as vitamin C and B vitamins), which can be directly absorbed and utilized by the human body through drinking tea. Therefore, regularly drinking green tea is a good way to supplement water-soluble vitamins and can help meet the body's needs for various vitamins, particularly vitamin C. 2. Green tea can supply proteins, amino acids, and mineral elements needed by the human…

Some people prefer raw tea, while others prefer ripe tea—it's a matter of personal preference. Since its inception, ripe tea has always held a lower status. Deng Shi Hai says, "Store raw tea, drink ripe tea, savor aged tea." While he doesn't directly exclude ripe tea, the word used for raw tea is "store," which suggests treasuring it, and for aged tea, the serious "savor" is employed, whereas ripe tea is dismissed with the ordinary "drink." This indicates that in his view, ripe tea was never considered a tea fit for formal settings. However, there are many who enjoy drinking ripe tea—why is this so? The Taste of Pu'er Ripe Tea Most tea enthusiasts might find the taste of ripe tea strange upon their first sip, but "strange" doesn't necessarily mean unpleasant; it just doesn't conform to the traditional tastes of other teas. The reason ripe tea was created was to replace the rich and mellow old raw tea. During a specific historical period, it did fulfill this mission. However, fresh ripe tea often carries an indelible pile flavor, which is a significant drawback that makes it difficult for many enthusiasts to approach. Clearly, such ripe tea isn't a suitable…

If you can control the various details involved, you can better appreciate the inherent “aroma” of the tea. We advocate that the details are king. Today, we’ll introduce some brewing details for different teas so that we can all savor the subtle fragrances together! ▎Details for Brewing Finely Broken Tea When brewing finely broken tea, use less tea than you normally would and reduce the steeping time. For example, if you usually put in a quarter of the teapot’s volume of loose Pu'er, with finely broken leaves, only use one fifth. If you still use one quarter, after shortening the first steep, you can get a standard concentration of tea liquor. However, even if you immediately pour out the second steep, the tea will be too strong. By reducing the amount of tea, it’s more practical to plan for three to four steeps. ▎Details for Brewing Tie Guan Yin A Zhu Ni teapot is the best choice for brewing Tie Guan Yin. Due to its high contraction rate, using Zhu Ni enhances the aroma and makes it more uplifting, while also producing a tight and smooth tea liquor with strong and lingering sweetness. A Zhu Ni teapot is very suitable…

Basic Introduction to Taoyuan Wild Tea KingTaoyuan Wild Tea King is a specialty of Taoyuan County, Hunan Province, and a Chinese national geographical indication protected product. This tea is a critically endangered mountain wild large-leaf tea variety. It is characterized by "large leaves, soft leaf texture, deep green color, robust buds, abundant downy hair, emerald-colored infusion, fragrant aroma, and lingering aftertaste." Through local research and protection, the artificial propagation of this variety has been achieved, with production gradually increasing. Product FeaturesIn 1969, Mr. Lu Wanjun, a native and graduate of the Hunan Tea School, and tea taster Mr. Liao Yuzhao discovered two rare large-leaf tea trees in the wild tea population of Lujiazhong Village, Taipingpu Township. These trees had "large leaves, soft leaf texture, deep green color, robust buds, abundant downy hair, emerald-colored infusion, fragrant aroma, and lingering aftertaste." Upon evaluation by tea experts, it was determined that this tea is rich in selenium, zinc, and other trace elements beneficial to human health, as well as over 500 types of phenolic substances. The tea polyphenol content reaches up to 35%, and the amino acid content is as high as 8.56%, both higher than any other tea varieties. This tea also…

Drinking tea can be beneficial for health and wellbeing, but failing to follow the correct methods of tea consumption can prevent you from fully appreciating its taste and benefits, and may even cause harm to your body. Temperature: Drinking excessively hot tea can irritate the oral and esophageal mucosa, leading to local inflammation. From a nutritional standpoint, slightly cooled to warm tea is most suitable. Drinking overly cold tea can result in the loss of nutritionally valuable components over time, such as catechins and vitamin C, which are easily oxidized. Hangover Relief: Drinking strong tea after alcohol consumption can help with hangovers due to the diuretic effect of caffeine, which facilitates the excretion of acetaldehyde through the kidneys. However, acetaldehyde is harmful to the kidneys, and regularly using strong tea to relieve hangovers can lead to kidney dysfunction. Strong Tea: Consuming strong tea introduces higher levels of caffeine and theophylline, which can stimulate the central nervous system, causing excitement, hyperactivity, and difficulty concentrating, affecting work and rest. Drinking strong tea before bed can disrupt sleep or even cause insomnia. Since tea is inherently cool in nature, drinking strong tea may trigger gastrointestinal issues in elderly or weak individuals, so it's…

Basic Introduction to He Feng TeaHe Feng Tea is a specialty of He Feng County, Hubei Province, and is a Chinese Geographical Indication product. He Feng County is located in the heart of the Wuling Mountain area, with a climate suitable for tea tree growth, making it an optimal environment for high-quality tea. The county has a long history of tea production, being a major producer of tribute tea and “Yi Hong” tea. The tea from He Feng features tight, fine, straight buds with a green color and silvery tips; its infusion is bright green, with a fresh, long-lasting aroma, a fresh and rich taste, and a tender, uniform base. It is naturally rich in selenium. During the Ming and Qing dynasties, it was offered as a tribute to the imperial court and exported to Western European countries, where the British called it "Queen's Tea." This tea has won awards such as the Grand Prize at the "Zhongcha Cup" and the Gold Award at the "Luyu Cup," and has been recognized as one of the "Top Ten Teas in Hubei Province." Product Characteristics(1) Sensory Features: The tea has tight, fine, straight buds with a green color and silvery tips, making…

Mansong Pu'er tea is produced in the northern part of Mengla County, Yunnan Province, within the Yibang tea mountain area. It mainly grows on Prince Mountain at an altitude of about 1,400 meters, covering an area of approximately 20 square kilometers. Historically, Mansong tea was designated as tribute tea, earning the names "Standing Tea" and "Upright Tea," which were greatly favored by emperors. When brewed, it stands upright and suspended in the cup, remaining undisturbed for a long time, symbolizing "officials paying homage" and "the eternal stability of the empire." The aroma of Mansong Pu'er tea is rich, with notes of greenish bitterness, floral and fruity sweetness, and orchid fragrance; its flavor lingers, feeling smooth yet firm on the tongue when first tasted, with a thick and delicate texture. The greenish bitterness continuously transforms into a rich sweetness, accompanied by a bright orchid fragrance that fills the mouth. Characteristics of the Origin of Mansong Pu'er Tea The Mansong tribute tea region is located within the Yibang ancient tea mountain area in Xiangming Township. The local Yibang tea is best represented by Mansong tea, leading to the saying "taste Mansong, see Yibang." Mansong Village is renowned as a source of tribute…