The important process of Meng Ding Gan Lu Tea is “three-time fried, three-time rolling”, which means pan-frying the tea leaves three times and rolling three times. It is a great honor to invite Tea Master Mr. Bai guide us through the special production process of Mengding Ganlu Tea.
Everyone has heard of Bi Luo Chun and Meng Ding Gan Lu when it comes to green tea. They all have a curly, hairy look and have been named one of China’s top ten famous teas. So how do we distinguish between them?
Jianshui Zi Tao purple pottery teapot is a common kung fu teapot. Craftsmen create it in various art forms: 阴刻阳填 Yin Ke Yang Tian (Yin Carving Yang Filling), 浮雕 Relief Carving, 镂空 Hollowing Out, 根艺\仿生 Root art \ Bionic, 跳刀Tiao Dao (“jumping knife”)
People always say that aged pu’erh tea is drinkable antique. For green, black and oolong tea, we all prefer every year’s new teas, not only because of the fresh taste and aroma of new tea, but also because the best drinking period of these teas is relatively limited. But for pu’erh tea, many of us may choose three-year, five-year, ten-year or even older tea. A series of labels of pu’erh tea such as “the aged the better”, “the aged tea tastes better and more valuable” have been heard by both newcomers and experienced tea lovers. So, can pu’erh tea really be “the aged the better? What factors that determine this quality? Let’s discuss it together.
According to the fixation process, green tea can be divided into 4 subcategories: steamed, pan-fried, baked-dried, and sun-dried. Let’s have a quick look at the different processing styles that define the quality of a wonderful cup of green tea.
Whether a tea can make multiple infusions is often one of the factors we evaluate a tea’s quality, but it is not an absolute factor. Different types of tea have different features, so there are actually many factors can decide whether a tea is infusion-enduring. Known about these factors can help us to estimate how many steeps a tea can be brewed.
Yellow tea is one of the six tea categories, which becomes increasingly rare in China. Then how much do you know about yellow tea? We will briefly introduce the yellow tea to you.
Processing tea with machine is the making method that most businesses will use on the market, which can not only maintain the standard taste and quality, but also save time and save a lot of labor. But why do many people still pursue full handmade tea? Because it has the factor that machine can not be replaced – people.
This article gives a brief introduction of the development of traditional tea processing methods in ancient China and their characteristics.
The making of White Tea is very special. It is not roasted and rolled. Tea leaves are covered with white pekoe. White Tea is produced in Fuding, Zhenghe, Jianyang, Songxi and so on. Silver Needle White Tea is a kind of high quality White Tea, has elegant appearance and brisk mellow taste.
The unique flavor of Nonpareil Tai Ping Hou Kui is inseparable from its particular traditional making method. The method has five procedures: picking, extracting, spreading, fixation, drying.
Black tea is the fully fermented sort. It is well-known around the world. Featured as red liquid and red leaf, black tea has mellow flavor. High grade black tea often carries fruity and flower fragrance. Regular drinking is good to your health. There are history records saying that the origin place of black tea is in China. By the time China open its gate to the world, black tea began to be known by the world.
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