Infusion

Basic Introduction to Ancha of QimenAncha is a compressed tea that undergoes post-fermentation, falling somewhere between black and green teas. It is a historically renowned tea belonging to the category of dark teas. Its creation dates back to the late Ming and early Qing dynasties, produced primarily in the southwestern regions of Luxi and Rongkou in Qimen County; production ceased during World War II but was revived in the 1980s. The finished product has a dark color, a rich and slightly red infusion, and an aroma with a hint of astringency. It is sold domestically in Guangdong and Hong Kong, and exported to Southeast Asian countries, earning it the title of "Holy Tea."The county of Qimen is located in a mountainous, rainy region of southern Anhui, characterized by a subtropical monsoon climate of the northern subtropics. Its main features include a mild climate, limited sunshine, abundant rainfall, and distinct seasons. Low mountains cover 700,200 acres, or 21.3% of the total land area. These low mountains are mainly distributed on the outskirts of mid-mountain areas, spanning all towns across the county. The slopes are relatively gentle, typically ranging from 20° to 35°. There are secondary forests and plantations scattered throughout, and…

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,…

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,…

Jiangxi Province is renowned for its favorable natural conditions and abundant tea resources, which have given rise to a variety of high-quality teas. Below are brief introductions to several notable teas from Jiangxi Province: 1. Lushan Green Tea Lushan Green Tea originates from the Lushan Mountains in Jiujiang City, Jiangxi Province, and is a premium green tea. Its characteristics include robust buds and leaves covered with fine downy hairs, a compact and beautiful appearance, and a fresh green color with luster. When brewed, Lushan Green Tea emits a fresh and lasting fragrance, has a clear and transparent infusion, and offers a mellow taste with a hint of sweetness. It also has excellent re-steeping qualities. 2. Wuyuan Mingmei Wuyuan Mingmei is produced in Wuyuan County, Jiangxi Province, and is known for its tightly twisted, straight shape and elegant appearance. The dry tea is covered with prominent white down, presenting a glossy green hue. After brewing, the tea has a clear infusion, even and intact leaves, a rich and long-lasting aroma, a refreshing and mellow taste, and a pleasant subtle fragrance. 3. Gugunao Tea Gugunao Tea is a specialty tea of Jiangxi Province with a history of 300 years. The tea plants…

Jin Jun Mei, a name that shines like a brilliant pearl in the tea world, has captivated countless tea enthusiasts with its unique qualities and flavors. To truly appreciate the extraordinary allure of Jin Jun Mei, the correct brewing and tasting methods are essential. Today, we will delve into how to brew and taste this gem among teas, guiding you through each step and savoring every nuance. I. The Unique Charm of Jin Jun Mei Jin Jun Mei, as a representative of high-end black teas, is highly regarded for its golden, translucent infusion, distinctive aroma, and rich flavor. Its leaves are selected from premium tea trees in Xingcun, Wuyi Mountain, meticulously picked and processed to present a tight, golden appearance. Once brewed, the tea emits an enchanting floral and fruity fragrance with a robust yet sweet aftertaste, leaving a lasting impression. II. Careful Preparation Before Brewing Before brewing Jin Jun Mei, it's important to prepare adequately to ensure the perfect presentation of the tea's unique flavors. Firstly, selecting high-quality Jin Jun Mei leaves is crucial. When choosing, focus on the appearance, aroma, and taste. High-quality Jin Jun Mei leaves have a tight, sturdy shape, a golden luster, and emit a…

Basic Introduction to Qingchi TeaQingchi Tea is a specialty product of Qingchi Town, Jinsha County, Bijie City, Guizhou Province. It has a flat, straight, smooth and uniform shape; a lustrous emerald green color; a high and lasting aroma; a bright yellow-green infusion; a fresh and pleasant taste; and tender, bright, even and complete leaves at the bottom of the cup.The tea tree varieties in Qingchi are relatively abundant, including wild large-leaved trees, as well as large, medium, and small-leaved types. These varieties are of excellent quality, sprout early, and have a higher yield than other varieties by 10-15 days. The leaves are long and supple, making them ideal for producing premium green tea. Around the Qingming Festival, the Yangque tea is picked with one bud and one leaf. Each pan uses 1-1.5 kilograms of fresh leaves. When the leaves turn green, become soft, and emit a tea fragrance, they are removed from the pan and dried in a 50°C wok until they form a shape resembling a "fishhook." The resulting tea is dense, emerald green, fragrant, rich in flavor, sweet aftertaste, and has a bright infusion. According to an analysis of Qingchi Maojian tea in 1981, its content of tea…

Basic Introduction to Zoucheng Green TeaZoucheng Green Tea has a planting history of over 800 years and is known as the "Northernmost Tea of China." It is a specialty product of Zoucheng City, Shandong Province, and is protected under China's Geographical Indication. The protected geographical indication area covers the current administrative regions of Taolin Township, Huanghua Town, and Linjiazhen Town in Zoucheng City, Shandong Province.Zoucheng Green Tea is renowned for its "fresh green infusion, fresh and mellow taste, rich chestnut aroma that is refreshing, and thick leaves that are durable for multiple infusions." During the cultivation of Zoucheng Green Tea, strict control is maintained over pesticide residues and heavy metals like lead and cadmium, which have very low or even negligible leaching rates into the tea infusion, making the tea dregs edible. Fresh leaves of Zoucheng Green Tea can be used to stir-fry eggs, fry shrimp, make tea dumplings, and other culinary uses.In 2010, Zoucheng City established demonstration gardens covering over 1,730 hectares for organic, green, and pollution-free green tea production, with an annual output of over 1,400 tons. There were 136 tea research and standardized production enterprises. By 2017, the tea plantation area in Zoucheng City had reached 1,733…