By June, with the arrival of the long rainy season, Fuzhou officially enters its fragrant summer. For old Fuzhou residents, jasmine tea is addictive. The scent is there without the flowers, the taste sweet and mellow, leaving a lingering aftertaste that's like a sweet breeze on a summer evening, making it irresistible. Fuzhou Jasmine Tea Poetic Delicacy In summer, boil a pot of hot water on the stove in a large aluminum kettle, set out several teacups on the table, and use an old-fashioned large porcelain teapot filled with a pinch of new Fuzhou jasmine tea. Wait for the water to boil, and the entire room fills with a clear and elegant floral fragrance. As the aroma greets your nose, take a sip; it's refreshingly pure and sweet as rock sugar. It’s like a breeze bringing the scent of flowers, so refreshing it captivates the soul. The ordinary summer days are unexpectedly made comfortable and soft by Fuzhou jasmine tea. Growing up with this unique fragrance, it’s an addiction for life. If you pair it with a few seasonal tea snacks, it becomes the most pleasant time of the day – only those who have experienced it understand the joy…

When it comes to gongfu tea, many people think of gongfu black tea or Chaozhou-style gongfu tea, but few know why it is called gongfu tea. Is it because the variety of the tea leaves is named gongfu? Let's talk about what gongfu tea really is. Generally speaking, gongfu refers to the time and effort spent on something, as well as the meticulousness and refinement involved, or the skill and expertise attained in a particular field. Black Tea Gongfu Tea In the category of black teas, gongfu tea is a type of refined black tea. It is named gongfu tea (or gongfu black tea) due to the extremely meticulous processing during both preliminary and final production stages. In the Qing Dynasty, gongfu tea referred to black tea and some Wuyi oolong teas. The monk Chaoquan, who lived as a commoner after the fall of the Ming Dynasty, became a monk in Mount Wuyi in the thirtieth year of the Kangxi era of the Qing Dynasty and developed an affinity for Wuyi tea. In his poem "The Song of Wuyi Tea," he writes, "It smells like plum blossoms and orchids, and its fragrance is achieved through careful baking. The teapot is…

In the vast river of tea culture, Puer tea stands out with its unique flavor, long history, and profound cultural heritage, becoming a shining gem in the world of Chinese and global teas. Menghai, as one of the original birthplaces and core production areas of Puer tea, has a naturally advantageous environment that nurtures countless premium teas that are highly sought after. The "Tea Fragrance of Menghai Stories" column will cover various aspects of Puer tea, including its historical and cultural background, regional culture, processing techniques, brand culture, trade culture, ethnic tea culture, health and wellness culture, drinking culture, spiritual culture, and the construction of tea culture in Menghai. We will guide you through the historical journey of Puer tea and reveal the complex and meticulous process from fresh leaf picking to the initial processing of raw tea and then to the refined finished product. Let us embark on this unique journey of discovery into the world of Puer tea together. Tea Tasting 1. Tea sensory evaluation, also known as tea sensory inspection, is one of the methods for assessing tea quality. It involves trained professionals using their sense of sight, smell, taste, and touch to judge the quality of…

Many tea enthusiasts have this dilemma: why does my tea not taste as good as others', even when using the same tea leaves, the same teaware, and the same water? Note Three Aspects Assuming there are no issues with the quality of the tea, brewing a great cup primarily depends on three factors: teaware, amount of tea used, and steeping time. These elements are interrelated. Teaware: The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which directly affects the amount of tea used, the volume of water added, and steeping time. For example, a packet of rock tea contains 8 grams, and when brewed in a 100cc and a 130cc gaiwan, the volumes of water added will differ. With the same steeping time, the resulting flavors will vary, with the former being more concentrated. Amount of Tea Used: If you're brewing pre-packaged teas, it's convenient as rock tea is typically 8 grams per pack and black tea is 5 grams. For loose-leaf tea, if you're unsure how much to use, start by experimenting with an appropriate amount. If it's too weak or too strong, you'll know how to adjust for the next brewing session. Steeping…

Basic Introduction to Mabian Green TeaMabian Green Tea is a famous local specialty of Mabian Yi Autonomous County, Leshan City, Sichuan Province.The largest soil type in Mabian Yi Autonomous County is purple soil. The pH value of the soil is 4.5-6.5, and the organic matter content is as high as 4%-7%. The physical and chemical properties are good, suitable for the growth and development of tea trees for Mabian Green Tea.Mabian Green Tea is made from fresh leaves of tea plants such as Fuxuan No.9, Fuding Dabai, Mingshan 131, Pingyang Special Early, and Wuniu Early, processed through special techniques. Due to its unique manufacturing process, Mabian Green Tea retains natural substances within the fresh leaves. Among them, catechins and caffeine retain over 85% of their original content in fresh leaves, chlorophyll retains around 50%, and there is less loss of vitamins. This forms the characteristics of green tea: clear green soup with green leaves, and a strong taste that is astringent.The tea trees in Mabian grow vigorously, with large buds, thick leaves, tender leaf quality, strong ridges, exposed leaf hairs, and dark green leaves that shine. The weight of one hundred buds (one bud and one leaf) is 25.4 grams.…

Basic Introduction to Xiaokeng Green TeaXiaokeng Green Tea is a specialty of Xiaokeng Village, Guichi District, Chizhou City, Anhui Province, and it is a Chinese Geographical Indication product (agricultural product geographical indication). Xiaokeng Green Tea has outstanding characteristics, with a long growth period and late harvest. It absorbs the essence and spirit of nature, being resistant to brewing, retaining its strength even after prolonged brewing. It is known for its bright color and rich aroma. Product FeaturesThe exterior of Xiaokeng Green Tea is plain yet the tea quality is excellent. The tea plants accumulate abundant nutrients in their bodies, which results in a high content of internal substances, especially aromatic compounds, amino acids, theanine, and water-soluble components, while components that affect the tea's fragrance, such as anthocyanins and ester-type catechins, are relatively low. Thus, Xiaokeng Green Tea has a clear and high aroma, a thick and sweet taste, and good quality. Xiaokeng Green Tea has the quality characteristics of green leaves and clear broth. History and FolkloreXiaokeng Village is located on the rear side of Mount Jiuhua, a Buddhist holy site, and is rich in ecological resources. Originally, there were six villagers' groups in Xiaokeng Village, which later merged with…

Most people today cannot live without electronic products; they cannot work without computers or live without smartphones and tablets. This has led many to worry about their eye health. The "Yellow Emperor's Classic of Internal Medicine" states that "the essence of the five zang and six fu organs all converge in the eyes." Our ability to see depends on the nourishment provided by the essence of these organs. The liver is associated with the eyes, and the function of the eyes requires the nourishment of liver blood. Insufficient liver blood can cause dryness, irritation, fatigue, and a dull appearance in the eyes. Similarly, excessive use of the eyes will inevitably deplete liver blood, exacerbate eye discomfort, and cause premature aging of the eyes. Remember the following one soup, one tea, and one acupoint, which can help restore the health and brightness of your eyes.Pork Liver and枸杞 SoupIngredients: 100g of fresh pork liver, 15g of枸杞 berries, 5g of Rehmannia root (prepared), an appropriate amount of ginger threads, salt, oil, starch, etc.Preparation: Rinse the pork liver thoroughly under running tap water, then soak it in a basin for one hour to remove residual blood. Blanch the pork liver in boiling water, slice…

Dahongpao is one of the six major types of tea in China, specifically an oolong tea and one of the most famous varieties. It is produced in Wuyi Mountain, Fujian Province, and is considered the pinnacle of Wuyi rock teas, often referred to as the "King of Teas." So, what makes Dahongpao so special? Let's explore the secrets behind this remarkable tea. Varieties and Characteristics of Dahongpao Dahongpao belongs to the category of oolong tea, also known as green tea. Oolong tea is a semi-fermented tea that lies between green and black tea, combining the fresh aroma of green tea with the rich flavor of black tea. The production process of Dahongpao is complex, involving withering, shaking, fixation, rolling, and baking, resulting in dry tea with a deep brown color and tightly twisted leaves. The most distinctive feature of Dahongpao is its unique "rocky fragrance." The tea plants grow in the crevices of rocks in Wuyi Mountain, absorbing minerals from the rock, which gives the tea a distinct aroma and taste. When brewed, the tea has an orange-yellow color, a rich flavor, a sweet aftertaste, and a long-lasting finish. The Origin of Dahongpao The legend of Dahongpao is always a…

In the long river of time, tea, this ancient and elegant beverage, carries the affection and attachment of countless people. Yet, in today's era, "technology and harsh practices" have quietly infiltrated this pure domain, bringing many troubles and frustrations to tea lovers. Once upon a time, the word "technology" symbolized progress and innovation, a force worthy of praise. But now, it is being extensively applied to tea, which is known as the national drink, undoubtedly a sorrow on its path to glory. As living standards rise, tea is increasingly loved by people, and the prices of some premium teas continue to soar, breaking people's imagination. Driven by huge profits, fake-making methods emerge one after another, constantly evolving. For us enthusiasts, the way of tea seems like an endless mountain to climb. After twenty years of studying tea, we still need to continuously update our knowledge of identifying fake teas, a taste that is a mix of various flavors. Not long ago, a friend luckily obtained a serving of 2006 Silver Needle white tea. This is an extremely rare treasure. The 2006 Silver Needle is almost twenty years old! Recalling that the first white tea festival in Fuding, China’s white tea…

When enjoying Guyu tea, it's important to select high-quality tea and consider the following aspects: appropriate water temperature and steeping time to fully bring out the tea's flavor; understanding the characteristics of the tea and adjusting according to personal taste; maintaining a pleasant environment and mindset to enhance the tea-tasting experience. I. The Origin of Guyu Tea Guyu tea has its roots in ancient Chinese agrarian society, with origins traceable back to the Tang Dynasty. At that time, tea farmers discovered that tea picked during the Guyu period had exceptional quality, leading to the gradual formation of this unique tea beverage. From the Song Dynasty onward, Guyu tea gradually gained favor among scholars and poets, becoming an essential medium for their tea appreciation and poetic discussions. By the Ming and Qing dynasties, Guyu tea had become a precious gem within Chinese tea culture, highly regarded. II. Quality Characteristics of Guyu Tea The quality characteristics of Guyu tea are mainly reflected in the following aspects: 1. High-Quality Fresh Leaves: During the Guyu period, the climate is moderate, and rainfall is abundant, promoting vigorous growth of tea plants with thick leaves rich in internal substances, providing an excellent raw material base for…

Basic Introduction to Ningwu Maojian Tea Maojian is a type of perennial herbaceous plant. The tea brews into a reddish-yellow color, with an authentic and refreshing taste that is unique. Maojian tea has the effects of aiding digestion, warding off cold, and relieving fatigue. Its functions vary depending on the ingredients used in its preparation. For example, when combined with pears, it can help stop coughing and relieve asthma; when mixed with alcohol, it has a distinctive effect of keeping out the cold and promoting blood circulation. It is a favored beverage for hosting guests among the local people and is considered one of the famous teas in northern China. Nutritional Value Maojian tea has a strengthening effect on the body. It is rich in protein, amino acids, tea polyphenols, aromatic substances, as well as water-soluble minerals. It has various functions such as quenching thirst, clearing the mind and improving vision, refreshing the spirit, removing greasiness and aiding digestion, inhibiting arteriosclerosis, preventing cancer, treating scurvy, and protecting against radiation. It possesses medicinal benefits. Historical and Folklore Context The character for "tea" does not appear in the "Nine Classics," which might lead some to doubt whether tea existed in ancient times.…

Basic Introduction to Dark Tea of AnhuaDark Tea of Anhua is a specialty product of Anhua County, Yiyang City, Hunan Province. It is considered the progenitor of Chinese dark tea and was recorded in historical documents as “Qujiang Thin Slice” during the Tang Dynasty (856). It was once listed as a tribute to the imperial court and officially produced as Dark Tea of Anhua in the third year of the Jiajing period of the Ming Dynasty (1524). By the end of the 16th century, Dark Tea of Anhua had taken the leading position in China and was designated as an official tea during the Wanli period, with large quantities exported to the northwest.Dark Tea of Anhua is one of the six basic types of tea and belongs to the category of post-fermented tea. Its main products include Fu brick, Hei brick, Hua brick, Qing brick, Xiangjian, etc. In ancient times, some of it was sold domestically in Shanxi, Shaanxi, Gansu, Suiyuan, Ningxia, Xinjiang, Tibet, and Mongolia, while some was processed and compressed into bricks. Apart from being sold domestically in northwest China, it was also exported to the Soviet Union and was specifically referred to as “Brick Tea.”Dark Tea of…

Basic Introduction to Wujiatai Tribute Tea "Wujiatai Tribute Tea" refers to tea produced in Wujiatai, Xuan'en County, Hubei Province, China. As early as the Qing Dynasty, Wujiatai Tribute Tea, which was honored by Emperor Qianlong's imperial decree "Imperial Grace and Favor," has long been famous and holds high historical, artistic, and scientific value. In 1984, General Secretary Hu Yaobang praised it highly after tasting Wujiatai Tribute Tea during his inspection tour of Xuan'en. "Wujiatai Tribute Tea" became a protected Geographical Indication product in 2008. In 2009, the Ministry of Agriculture issued the registration for the geographical indication of agricultural products for "Wujiatai Tribute Tea." It has since received the highest Good Agricultural Practices (GAP) certification domestically, as well as organic food certifications from the European Union and the United States. The tea won a gold medal at the International Tea Expo in China in 2010 and signed organic tea orders for over 1,000 tons with seven countries. "Wujiatai Tribute Tea" has become a "national calling card" for entering the international market. Furthermore, the State Administration for Industry and Commerce has already announced the "Wujiatai Tribute Tea Geographical Indication Trademark." The newly revised "Wujiatai Tribute Tea Standard" has been reviewed by…

When brewing tea, a layer of foam may appear on the surface of the tea liquor, known as tea foam. Opinions about this foam have been divided throughout history. Tea sage Lu Yu believed that this layer of foam contained the essence of the tea, but not everyone appreciates this layer of foam. There is even a saying that "foam indicates high levels of pesticide residues." So what causes the foam? Is there any relationship between the foam in the tea and the quality of the tea? Image What is tea foam? The formation of foam in tea liquor is mainly due to the presence of a substance called tea saponin. Tea saponin, also known as tea sapogenin, is a fine columnar crystal found in the roots, stems, leaves, and seeds of tea plants. Its aqueous solution can produce persistent, soap-like foam when shaken. Tea saponins are a class of structurally complex glycoside compounds with a bitter and pungent taste. They have strong foaming properties and are not affected by the hardness of the water, so teas with abundant foam tend to have a relatively rich flavor. In the Wei-Jin era, Du Yu wrote in a poem: "The foam forms…

Black tea is the second largest category of teas in China and the most widely sold type of tea worldwide. The origin of black tea can be traced back to China, where it was first produced over 400 years ago during the Ming Dynasty by tea farmers in Wuyi Mountain, Fujian Province, as Zheng Shan Xiao Zhong. In terms of processing techniques, due to differences in rolling methods and fresh leaf varieties, black tea can be classified into: Gongfu Black Tea, Xiao Zhong Black Tea, and Broken Black Tea. Xiao Zhong Black Tea is the oldest type of black tea, originally produced in Wuyi Mountain, and is also the progenitor of other black teas; Gongfu Black Tea comes in many varieties, produced in different regions, such as Qimen Gongfu Black Tea mainly produced in Qimen County, Anhui Province, and Dian Hong Gongfu from Yunnan Province; Broken Black Tea is produced across a wide range of areas and is primarily for export. Although there are different classifications of black tea, the basic process generally includes "withering, rolling, fermentation, and drying." As a fully fermented tea, the core and soul of black tea is its "fermentation," which is a critical step in…

Old Ban Zhang is a natural village under the jurisdiction of Bulang Mountain Township, Menghai County, Xishuangbanna Prefecture, Yunnan Province, China. It has an altitude of 1700 to 1900 meters, an average annual temperature of 18.7°C, and annual rainfall between 1341 and 1540 millimeters. The ecological environment is well preserved, making it one of the largest ancient tea mountains still intact in Xishuangbanna. There are nearly 180 households in Old Ban Zhang Village. The origin of Old Ban Zhang tea is located in Old Ban Zhang Village, Bulang Mountain Township, Menghai County, Yunnan Province. This area boasts unique natural conditions with a warm and humid climate, fertile soil, providing an ideal environment for tea tree growth. Old Ban Zhang Pu'er tea is one of the few areas in Yunnan that does not use fertilizers, pesticides, or other inorganic substances. It is a pure, natural, pollution-free, and original ecological tea-producing region. Old Ban Zhang Pu'er tea is renowned for its powerful, thick, and rich aroma, and is often referred to as the "King," "Tea King," and "Ban Zhang King" in the world of Pu'er tea. The tea trees in Old Ban Zhang Village are of considerable age and grow alongside the…

Black tea, with its rich and mellow aroma and sweet, refreshing taste, has captivated the world. But have you ever wondered what kind of remarkable transformation lies behind this fragrant brew? The unique flavor of black tea comes precisely from its exquisite fermentation process. Today, let's explore the secrets of black tea fermentation and appreciate the charm of this traditional craft! Black Tea Fermentation Black tea, a fully fermented tea, undergoes key steps in its production process: withering, rolling, fermentation, and drying. Among these, fermentation is crucial for the development of black tea's quality, endowing it with its distinctive color, aroma, and taste. The Essence of Fermentation: A Waltz of Enzymes and Oxygen The fermentation of black tea is essentially a series of chemical changes that occur within the tea leaves under the influence of enzymes and oxygen. Fresh tea leaves are rich in polyphenols, which gradually oxidize and polymerize under enzymatic action, forming larger and more complex molecules. Meanwhile, the aromatic compounds in the tea leaves transform continuously during oxidation, producing unique floral, fruity, and honey-like aromas. Fermentation Conditions: A Delicate Balance of Temperature, Humidity, and Oxygen The fermentation process is highly sensitive to conditions such as temperature, humidity,…

Basic Introduction to Jinxiu Black Tea Jinxiu Black Tea is a specialty product of Jinxiu County, Laibin City, Guangxi Zhuang Autonomous Region. Jinxiu Black Tea is renowned for its unique aroma and flavor. Grown in the natural environment among rocky forests and mountains, the tea absorbs the essence of nature, showcasing distinctive local characteristics. This tea is simple and natural, with a bright red color, clear and bright infusion, a fresh and refreshing taste, and a rich fragrance. The infusion of Jinxiu Black Tea is a vivid red, with a rich flavor and a sweet aftertaste. It also aids digestion and provides a comfortable drinking experience. Due to the traditional production methods used for Jinxiu Black Tea, which are complex and not industrialized, its production is very limited, making it a valuable rarity. In recent years, with the rise in consumer upgrades and higher quality demands, Jinxiu Black Tea has gained significant popularity both domestically and internationally, further highlighting its rare quality and value. For those who enjoy black tea or collect teas, Jinxiu Black Tea is undoubtedly an excellent choice not to be missed. Nutritional Value Jinxiu Black Tea is made from the tender leaves of the tea plant,…

The steamed taro is fragrant, soft, and glutinous when cooked. However, eating it plain can be a bit monotonous. This is where the chopped pepper comes in – the soft and glutinous taro paired with the spicy flavor of chopped pepper creates an explosion of fiery heat in your mouth, leaving an extraordinary sticky sensation.Method 1 for Steamed Taro with Chopped PepperIngredients PreparationAppropriate amount of small taro, a little red pepper, green pepper, bird's eye chili, and chili pepper, an appropriate amount of oil, a little salt and sesame oil.Steps1. Wash the taro and boil it in boiling water for 20 minutes. Remove and let it cool.2. Cut the green pepper and red pepper into rings, and chop the bird's eye chili and chili pepper.3. Peel the taro, slice it, and place it on a plate along with various peppers.4. Add oil and salt to the plate, mix well, and steam it in a pot for half an hour.5. After removing from the pot, drizzle with sesame oil.TipsMixing different types of peppers makes the dish quite spicy. Those who are less tolerant should try a small amount.Method 2 for Steamed Taro with Chopped PepperIngredients PreparationAppropriate amount of small taro, a…

Locust flower tea, with its unique aroma and health benefits, is much loved by tea enthusiasts. This article will detail the preparation method of locust flower tea, from traditional handcrafting to modern mechanized production, guiding you through the charm of this traditional beverage. The History and Culture of Locust Flower Tea Locust flower tea has a long history in China, dating back to the Tang Dynasty. Locust flowers are not only beautiful ornamental plants, but their blossoms also have medicinal properties, including heat-clearing and detoxifying effects as well as cooling and blood-stanching benefits. In ancient times, locust flower tea was often consumed as a refreshing summer drink. Over time, the preparation techniques for locust flower tea have evolved, gradually forming a complete process. Selection of Raw Materials for Locust Flower Tea To make locust flower tea, one must first choose high-quality locust flowers. Generally, the best time to pick locust flowers is between May and June when the buds are about to bloom and the aroma is most intense. When selecting, choose bright-colored flowers free from disease, pests, and impurities. Traditional Handcrafted Preparation Process of Locust Flower Tea The traditional preparation process of locust flower tea includes the following steps:…