Young raw Pu-erh often tastes bitter or astringent because its fresh leaves contain naturally occurring compounds such as catechins and other polyphenols, while the tea has not yet undergone the long-term transformation associated with aged Pu-erh. Bitterness and astringency are not automatically signs of poor quality; their intensity, balance, and aftertaste matter more.
Brewing loose-leaf Chinese tea is more than simply adding hot water to tea leaves. It is a traditional practice that brings out the natural aroma, flavor, texture, and character of each tea. Whether you are new to tea or an experienced tea drinker, learning the correct brewing method can transform an ordinary cup into a meaningful tea experience.
What is Laocong narcissus? What does it mean to have a taste of Cong Wei when tea friends often say?
Wuyi Yancha always emphasizes the Shan Chang. The closer to the core scenic spot, the more stone mountains, the tea tree rock bone flower that is born on it is more authentic.
Continue Reading
Each type of tea has unique properties, either mellow and sweet, or fresh and sweet, or floral nectar, woody, and ...
Continue Reading
Recently I replenished a lot of new rock tea, but many tea friends say they are afraid of "drink injury" like "gett...
Continue Reading
Autumn is the season for new rock tea. After half year's preparation, most rock teas will be on the market.
| Wuyi...
Continue Reading
