You can use Gaiwan or Elegant cups
- Gaiwan
- Elegant cups
Saturday, April 22, 2017
Tuesday, April 18, 2017
Is there any caffeine in oolong tea?
The video explains a few questions:
- Is there any caffeine in oolong tea?
- What is aroma in tea?
- How oolong tea is made?
Types of chinese tea
Types of chinese tea
Types of Chinese tea are Green tea, White tea, Yellow tea, Oolong tea, Black Tea, Dark Tea 6 major varieties.
Let's take a look at what tea is included in six major tea.
Types of Chinese tea are Green tea, White tea, Yellow tea, Oolong tea, Black Tea, Dark Tea 6 major varieties.
Let's take a look at what tea is included in six major tea.
- Green Tea
- White Tea
- Yellow Tea
- Oolong Tea
- Black Tea
- Dark Tea
What is the difference between Oolong teas in different seasons?
All the year round, spring, summer, autumn and winter, different seasons, different climate, tea quality is obviously different.
- Spring Tea
About April 15 - May 20
In spring, temperature is suitable, climate is warm, sunshine is moderate, rainfall is abundant with good wet conditions, all of these is conducive to the growth of tea plants. What’s more, through the whole winter’s recuperation, spring tea leaves contains particular rich essence, so spring tea is the best.
Spring tea leaves’ Mesophyll is thick, soft, and the tea buds are plump, leaf vein is fine, so it contains high protein, amino acids and pectic substances, but fewer polyphenols. Spring tea leaves also contain hexenal, pentenol, and other fragrance substances. Its plasticity is high, cohesive force is large, very conducive to shaping.
Spring tea leaves’ aroma is fragrant and sweet, tastes mellow and thick, fresh and brisk. Dried tea leaves are black and smooth, the phyllotaxis is red and bright; soup color is green and yellow, clear and bright. Processed tea bar or semicircle ball tea, tea leaves are tight and plump, older leaves and young leaves evenly distributed, tea stem is thick, the veins is smooth without bumps. So, most of the famous tea is made from spring tea.
- Summer Tea
About June 15 - July 20
In Summer, temperature is high, the sunshine is strong, tea plants grows fast, so it contains high cellulose and easy to get aging. Mesophyll is thinner but leaves are thick and hard, leaf veins are stiff but buds is small, new shoots’size and leaves texture are obvious uniform. Summer tea contains more polyphenols, anthocyanins, catechins, protein, amino acids, but less pectic substance.
Generally, summer tea aroma is poor, but the soup is still clear, taste is still strong, therefore, in order to improve its character, after small green leafhopper suck and natural oxidation, most of summer tea is produced to be Gui Fei oolong which is with special honey sweet flavor.
- Autumn Tea
About September 15 - October 20
In autumn, stronger sunshine but less rain, tea plant transpiration is strong, all of these is easy to lead tea plant’s inner water imbalance.
Symmetry leaves increase, normal buds decrease, shoots are relatively thin and hard, fresh leaves are also easy to get aging, but the aroma is more prominent with special autumn feature after season reversal. If the rain in autumn is moderate, plus suitable watering management, the quality of autumn tea, between spring and winter, also can receive the affirmation and lover of messes.
Why is Autumn tea special sweet?
In the crisp Autumn, rain is less, water is thin and sweet, so the tea aroma is strong and long, tastes sweet and mellow.
- Winter tea
About November 15 - December 20
Harvested between the late of October and the middle of November, the tea is called Dong Zai Tea in Taiwan. Winter tea and spring tea are the best quality tea in the year. Winter tea tastes delicate, lower bitter, anti-foam is its big advantage. Winter tea aroma is fine and smooth, with typical winter cool fragrance and high mountain aroma, featured with mild taste.
Compared with spring tea, winter tea color is lighter, with more impurities, overall color is uneven, the main reason is rain is short in winter and climate is cold and dry, causing the moisture inside tea leaves insufficient. However, after its second half growth, when meets day and night temperature difference, winter tea quality also become quite well.
Different season, different tea, but good tea always meets good mind.Hope we all enjoy good tea happily.
Friday, February 24, 2017
The application of soymilk liquid organic fertilizer
1. Provide organic nutrition：
The biological probiotics in Soya-bean milk can decompose into plant protein amino acids and absorbed by tea bushes.
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| The production process of soybean milk liquid organic fertilizer-1 |
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The production process of soybean milk liquid organic fertilizer-2
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Biological probiotics also can promote the decomposition of organic fertilizer in soil and make it absorbed by tea bushes.
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Irrigates the tea bushes with soybean milk organic fertilizer
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The biological probiotics in the soybean milk can act as a natural pesticide and kill the bad bacteria.
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Mix the soybean dregs with organic fertilizer
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Bury soybean dregs in trench between tea bushes
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After irrigated by soya-bean milk, improve the tenderness of tea, the harvestable period can be extended to be 10 days from 6-7 days before, and the tea quality, taste, and aroma are all improved significantly. After made into soybean milk, the remaining yellow bean dregs can also make full use of. With bagasse, rice husks, rabbit dung and sheep dung, after fermentation, bury it into the ditch every winter, it would be a good organic fertilizer and nutrition for tea bushes.
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Irrigate Soymilk liquid organic fertilizer with automatic sprinkler system
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Wednesday, February 22, 2017
How oolong tea is made?
- 1.日光萎凋 Solar withering
Exposing harvested tea leaves to the sunshine accelerates the evaporation of moisture, and acts as a catalyst for oxidation by naturally occurring enzymes in the tea plant.
- 2. 室内萎凋及搅拌 Indoor oxidation and shaking
The leaves are spread on automatic withering racks and shaken up intermittently for uniform exposure and to further deplete moisture during the indoor withering stage, which lasts for 6 to 12 hours. During this step, complex and subtle changes in the natural chemical composition of the leaves create the characteristic aroma and flavor of Oolong Tea.
- 3.杀菁 Tumble-heating
High temperatures are used to halt enzyme activity, including oxidation and biochemical reactions. This step stabilizes the composition of the tea(in terms of aroma and taste, etc.). During tumble-heating, much of the moisture is lost from the tea leaves, and their supple nature becomes evident as they enter the next step in their processing--rolling.
- 4.揉捻 Primary rolling
During the rolling process, friction causes the breakdown of the tea leaf structure, while ensuring that the consistency of the leaf remains intact. Mass rolling may be carried out twice to reduce the volume of the finished tea, making it easier to ship, store and enter the marketplace.
- 5.热团揉 Hot mass rolling
The leaves become very supple when exposed to high temperature. They are then placed inside a cloth bag, forming a large ball that is rolled by a special machine or by hand. Through such controls, moisture slowly dissipates from the leaves and they gradually become more tightly curled. This step produces the characteristic appearance and enhances the characteristic aroma of Oolong Tea.
- 6.干燥 Advanced drying
Hot air is used for drying, to halt any remaining enzyme activity after tumble-heating. This inhibits further oxidization and further stabilizes tea quality.
- 7.拣枝 Stem removal
The tea leaves are examined and the stems are removed to reduce volume and increase its quality.
- 8.再干与烘焙 Final drying and roasting
Heat control is used during the roasting process to improve tea quality (aroma--to eliminate rogue odors and to add a roasted aroma; taste--to eliminate Maillard reaction, caramelisation, oxidative and shrinkage effects; tea color--retain clarity and prevent changes in color). Roasting stabilizes the aroma, smoothness, fragrant aftertaste and lingering aroma in the cup that is the renowned qualities of Oolong Tea.
Dahongpao Introduction
You may have heard of Dahongpao.
But you may not know.
Dahongpao is the king of oolong tea
Dahongpao produced in the world's dual heritage of Fujian Wuyi Mountain
According ancient to legend, a scholar to Beijing exam
Halfway in Wuyishan ill
Local villagers with tea to cure
To be a scholar to return home
Put his body red robe draped over the tea tree to show thanks
Dahongpao is known as the king of oolong tea
Is because of its taste is very domineering drink for a long time bubble is not short
There is a private proverb a bubble two bubble tea three bubble four bubble is the essence
Oolong tea is a semi-fermented tea
Its distinctive feature is
The middle leaf surface is green around the circle is red
Known as the green leaf red trim
Dahongpao picking is the comparison of late tea
Generally three leaves and one tea core
The use of such tea green
Can make the oolong tea has a complex tea rhyme
Picked down the tea
After a period of withering
It is necessary to enter the most important part of the shake green
The main principle is to shake the green tea in the movement of the collision with each other
Collision edge will ferment red
While the leaves remain green
To a semi-fermented state
In the early majority of hand-shake blue
In the modern can be used to shake the barrel to significantly improve efficiency
The process of fermentation has been to see the fermentation state
Once the red-green edge effect
Shake is to stop
And in order to prevent the fermentation from continuing
This step is called fried green
Roasted after the tea immediately stop fermentation
Into a relatively static state
Next we have to roll
The tea leaves are placed in a twisting machine
Twisted into a cord-like
In order to reduce the volume
After the completion of the tea to go through the machine after the first baking water
The initial drying made of Maocha
Will be Maocha points after bagging
A detailed manual selection is done by category
The hair will be broken in tea tea reeds, etc. one by one pick to reed
Again into bags
Wait for re-baking
Generally this process needs to wait a month to two months
After the fire can be brewed for drinking
Dahongpao brewing need to use boiling water
High into the bowl
Water full slightly overflow
Scrape the floating foam on the surface of the bowl
General first bubble brewing time should not be too long
That is washed out
From the second bubble to the third bubble, the brewing time can be gradually extended
Dryinggreen--Shakeblue--Fried--Rolling--Firstbaking--Re-baking
Fuding white tea introdution
Fuding white tea originating in Fuding Tai mushan. Legend, Taimushan ancient name was cai mountain, Yao Emperor (2358 BC - 2257BC) has a mother living in this kind of orchid for the industry, mother are kind-hearted, won the hearts of the people, and has its Kind of green tea buds as a treatment of measles holy medicine, save a lot of children.People thanked her ，for calling her Taimu. 
With the domestic tea tea craze in Tang and Song Dynasties prevailed, characteristics of white tea because of its "hard boiled tea" and once again swept the country. In the comprehensive promotion of natural, healthy diet culture background, white tea because of its "the sun technology" natural and "health" has become the first choice to promote a healthy tea. 
Bai Hao Yinzhen (白毫银针) (Silver needle): The highest grade of the Bai Hao Yinzhen should be fleshy, bright colored and covered with tiny white hairs. The shape should be very uniform, with no stems or leaves. The very best Yinzhen are picked between March 15 and April 10 when it is not raining and only using undamaged and unopened buds. 
Shou Mei （寿眉） (Noble, Long Life Eyebrow): A fruity, furry white tea that is a chaotic mix of tips and upper leaf, it has a stronger flavor than other white teas, similar to Oolong. It is the fourth grade of white tea and is plucked later than Bai Mu Dan hence the tea may be darker in color. 
Bai Mu Dan (白牡丹) (White Peony): A grade down from Bai Hao Yinzhen tea, incorporating the bud and two leaves which should be covered with a fine, silvery-white down. 
Gong Mei （贡眉） (Tribute Eyebrow): The third grade of white tea, the production uses leaves from the Xiao Bai or "small white" tea trees. 
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