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Fermented Pu-erh tea (shou cha) is less irritating to the human body. I highly recommend using a thermos flask to steep it, as this can extract more saccharides (sugars). These substances are beneficial to the human body, or more specifically, they are beneficial to the microorganisms in the intesti...

大概只有普洱茶生产者或者资深爱好者才会介意这个点。哈哈

In China, the definition of the term "fermentation" in tea classification and production is, in the vast majority of cases, confused. First, let's discuss the traditional concept of fermentation. So-called fermentation must involve the decomposition of internal substances in the base material under ...

Most of the time, a tea’s flavor is strongly determined by its cultivar and processing method. As for terroir, in the context of tea production, it is more accurately reflected in the growing environment of the tea plants and the conditions in which the tea is processed.

Strictly speaking, this type of tea can at best be considered a green tea made using the Biluochun method. A standard Biluochun should meet three criteria: the origin—grown in Dongshan and Xishan in Suzhou; the original variety—tea trees from the local Biluochun population; and the traditional craft...

In China, this kind of tea is widely available, and its actual value rarely exceeds RMB 50.

Ripe Pu-erh processing was first developed in Yunnan in the 1970s, at a time when both the techniques and raw materials were still in their early stages. It was created to address a problem: Yunnan large-leaf teas processed as green tea are very strong and bitter, which many people found hard to enj...

I come from Yunnan, China, and I have been drinking tea since my middle school years. I enjoy tea in many ways, including using teapots, cups, cold brew, iced drip, and even coffee makers. I work in tea production and research, and I have my own tea garden. Every year, I spend two weeks visiting var...