Guide

How Many Seasons Is Green Tea Harvested? Green tea isn’t just a spring harvest—it’s also picked in summer and fall. However, in the actual market, most of the green tea sold is from the spring harvest. Summer and fall teas are less commonly labeled and are usually processed for other uses due to their different flavor profiles. Differences Between Spring, Summer, and Fall Green Tea Spring Green Tea: The most prized harvest. Spring tea has delicate buds and leaves, a high theanine content, a strong aroma, and a fresh, sweet taste. Most high-quality green teas on the market are from the spring harvest. Summer Green Tea: Higher yield and more budget-friendly, but with a more bitter taste and weaker aroma. Because of this, summer tea is mainly used for jasmine tea, tea bags, instant tea, bottled tea drinks, or as a blending ingredient. Fall Green Tea: Milder in taste but with a higher aroma than summer tea. While some autumn tea is blended into green tea or used for scented teas, the market demand is much lower compared to spring tea. Since high-quality green tea primarily comes from the spring harvest, summer and fall teas are more often used in processed tea products rather than being sold as standalone premium green teas. When is Spring Tea Typically Harvested? Spring Tea: From March to May. During this time, the weather is just right, and the tea grows slowly, which makes it rich in nutrients and gives it a fresh, sweet taste and a strong aroma. Many of the top-quality green teas, such as Ming Qian tea and Yu Qian tea, are harvested during this period. The exact timing for harvesting spring tea depends on factors like the tea plant variety, altitude, and geographical latitude, so the harvest times vary from place to place. Tea Plant Variety: Early-maturing varieties like Wu Niu Zao can be harvested as early as late February in low-altitude areas of Sichuan, while in Zhejiang, they’re ready around early March. Traditional varieties, like Longjing (Dragon Well), grow slower and are usually picked around March 15th. Altitude: The higher the altitude, the slower the tea grows due to cooler temperatures, which means harvesting happens later. For example, lowland tea might be ready by early March, but high-mountain teas (like those from altitudes over 800 meters) usually aren’t picked until around Qingming (April 4–6). Geographical Latitude: The further south, the earlier the tea starts growing. In Hainan, green tea can be harvested as early as February, while in Qingdao, Shandong, the Laoshan green tea may not be ready until late April or early May. Overall, the specific harvest time for spring tea is determined by a combination of the tea variety, altitude, and latitude, so the timing for different regions and tea varieties can vary quite a bit. What is "First Spring, First Pick" Green Tea, and Why is it So Precious? "First Spring, First Pick" green tea refers to the very first fresh leaves that sprout after the tea plants rest over the winter. It's the first harvest of the year, and it’s harvested in the early days of spring. What Makes It Special? Rich in Nutrients: After resting through the winter, the tea plants store up nutrients, making the first leaves rich in amino acids, tea polyphenols, and aromatic compounds. This gives the tea a fresher, sweeter taste and a more intense aroma. Delicate Taste: The leaves are tender, soft, and full of fresh, crisp flavor with a noticeable sweet aftertaste. Limited Quantity: Due to factors like climate, variety, and region, the harvest period for this tea is very short, and the yield is extremely low. Once a Year: "First Spring, First Pick" green tea is harvested only once each year during the brief spring season, making it rare and valuable. Hand-Picked: It’s usually harvested by skilled tea farmers who carefully select the best leaves, ensuring a higher quality tea with more attention to detail in the process. Unique Flavor: Compared to later harvests, the first pick has a more vibrant, mellow flavor and stronger aroma, making it a favorite among tea enthusiasts. For all these reasons, "First Spring, First Pick" green tea is considered a precious gem among green teas and highly sought after. What Early Spring Green Teas Does iTeaworld Offer? We’ve carefully selected four of China’s most renowned green teas—Longjing (Dragon Well), Biluochun, Huangshan Maofeng, and Enshi Yulu. Our teas come directly from long-term partner farmers with at least 20 years of tea-making experience. We work with them to custom-produce the first spring harvest, ensuring each sip is packed with fresh, authentic flavor. When selecting our teas, we focus on seed-propagated traditional tea cultivars and prioritize high-mountain tea gardens at elevations of 800 meters or higher. Except for Enshi Yulu, the other teas are sourced from areas surrounding the core growing regions. This guarantees an authentic taste while also offering excellent value. 2025 First Spring Harvest Longjing Tea (Pre-Order) We’re excited to bring you our 2025 First Spring Harvest Longjing, handcrafted by master tea maker Sheng Jiangjun. With over 20 years of experience, Sheng is a true guardian of traditional Longjing craftsmanship. From 2011 to 2013, he honed his skills in the heart of Longjing’s core production area, Meijiawu, before founding his own tea workshop in Xinchang, Zhejiang, where he specializes in Xinchang Longjing tea. This tea comes from a high-elevation tea garden in Xinchang, Zhejiang, with an estimated picking date of March 25. As an early spring harvest, these young, tender leaves are rare and highly prized, making this tea a truly exceptional choice. 2025 First Spring Harvest Biluochun (Pre-Order) We’re thrilled to bring you our 2025 First Spring Harvest Biluochun, sourced from tea master Zhang’s garden in Tongguan Village, Dabu Town, Liyang, Jiangsu. Zhang has been crafting tea since childhood, learning the art from his father—a local legend with over 40 years of experience, known as a "Tea Master" in the region. With 20 years of hands-on experience, Zhang continues to honor his father's legacy, using traditional methods like hand-rolling, wok-firing, and slow drying to bring out the best in every leaf.This tea is expected to be harvested around March 20, featuring young, tender buds with one tiny leaf, ensuring a fresh and aromatic brew. 2025 First Spring Harvest Huangshan Maofeng (Pre-Order) We’re excited to introduce the 2025 First Spring Harvest Huangshan Maofeng, crafted by tea master Yu Chengshi in Longma Village, Yanzihe Town, Jinzhai County, Anhui. With over 30 years of experience, Yu is a specialist in crafting iconic Anhui teas like Huangshan Maofeng and Lu’an Guapian. His tea garden sits at 800 meters (2,600 feet) above sea level, home to wild-grown local tea varieties that thrive naturally, giving this tea its distinctive fragrance and pure taste.This tea is harvested around March 20, selecting only the first flush "one bud, one leaf" for the freshest and most delicate flavor.   2025 First Spring Harvest Enshi Yulu (Pre-Order) We’re proud to present the 2025 First Spring Harvest Enshi Yulu, sourced from the pristine highlands of Baoyangping, Enshi City, Hubei, at an elevation of 800-900 meters (2,600-3,000 feet). This region is one of the core production areas for Enshi Yulu, known for its clean air and ideal tea-growing conditions. Tea master Zhang Yi, a national-level senior tea maker and tea taster, has been perfecting his craft for over 20 years, blending traditional techniques with modern expertise to create an exceptional tea.Harvested around March 20, this tea features one tender bud with a tiny leaf, ensuring its signature freshness and rich aroma.   2025 First Spring Green Tea Sampler – Four Classic Teas, One Box! We’re beyond excited to introduce a special 2025 First Spring Green Tea Sampler—a curated collection featuring four of China’s most iconic early spring green teas in one beautifully designed gift set. This set includes:  Longjing (Dragon Well) Biluochun Huangshan Maofeng Enshi Yulu It’s the perfect way to explore the unique flavors of these legendary teas, whether you're a seasoned tea lover or just starting your journey into Chinese tea. How to Brew First Spring Green Tea Teaware: Use a glass cup or a gaiwan.Water: Purified water or spring water works best.Tea-to-Water Ratio: 3-5g of tea per 150ml (5oz) of water (adjust to taste).Water Temperature: Around 175°F (80°C) to protect the delicate tea buds.Pouring Technique: Pour water gently along the side of the cup to avoid hitting the tea leaves directly.Pro Tip: Don't steep for too long! Pour out the tea after each infusion to prevent over-extraction.

How to Identify Authentic First Flush Chinese Tea: A Guide to the Best Loose Leaf Green Teas First Flush Green Tea, the earliest harvest of the tea season, is celebrated for its delicate flavor, freshness, and exceptional quality. Known as the pinnacle of Chinese tea, this premium loose leaf green tea captures the essence of spring tea with its tender leaves and vibrant aroma. In this guide, we’ll explore what makes First Flush Green Tea so special, how to identify authentic varieties, and why best green teas like Dragon Well (Longjing), Bi Luo Chun, Huang Shan Mao Feng, and En Shi Yu Lu from iTeaworld stand out in the world of loose leaf tea. 1. What is First Flush Green Tea? Why It’s the Best Green Tea? First Flush Green Tea is the first harvest of tea leaves in spring, prized for its tender, nutrient-rich leaves and fresh, floral flavor. This early plucking results in a light, fragrant tea with a higher antioxidant content, making it one of the best green teas available. Chinese tea varieties like Dragon Well (Longjing) are renowned for their exquisite first flushes, offering a perfect balance of sweetness and delicate fragrance. 2. How Many Times is Green Tea Harvested in a Year? The number of harvests for green tea in a year depends on the tea plant variety, growing environment, and climatic conditions. Generally, green tea is harvested 3-4 times per year, with the main harvesting seasons as follows: Spring tea: From February to May, this tea has a fresh, crisp taste, a strong aroma, and high nutritional value, offering the best quality. Summer tea: From June to July, the yield is higher, with a higher content of tea polyphenols, though it tends to be slightly bitter with a distinctive fragrance. Autumn tea: From August to October, this tea has a good fragrance and a refreshing taste. In some warmer regions or well-managed tea gardens, there may be additional harvest rounds. 3. What Are the Differences in the Main First Flush Harvesting Times? The harvesting times for China's main first flush green teas vary due to differences in geography and climate. Here are the harvesting periods for some representative green teas: Longjing (Dragon Well): Longjing 43 tea trees are usually harvested from mid to late March, while other varieties are harvested later, especially Mingqian Longjing (pre-Qingming Longjing), which is picked before the Qingming Festival (April 4-6). Bi Luo Chun (Green Snail Spring): Usually harvested from late March to early April, with the exact timing depending on the climate, typically before Qingming. Huangshan Mao Feng: Harvested from late March to early April, with the exact time varying depending on altitude and climate conditions. Enshi Yulu (Enshi Jade Dew): Typically harvested from late March to early April, depending on the local climate. The specific harvesting period each year may vary slightly due to climatic conditions (such as temperature and precipitation), but it generally falls between February and early April. Earliest Harvest: Southwest tea regions (e.g., Yibin Early Tea, Mengding Ganlu), from February to March. Latest Harvest: North of the Yangtze River tea regions (e.g., Xinyang Maojian, Rizhao Green Tea), from late March to early April. Jiangnan Tea Region: Mid-to-late March to early April, this area is the primary production zone for first-flush green tea. 4. How to Identify Authentic First Flush Green Tea? Now that we know why First Flush Green Tea is special, how can we ensure we’re drinking the real deal? Here are a few key characteristics to look for: Appearance: Authentic first flush leaves, especially those from premium loose leaf green tea, should be uniform in size and shape, with a distinct light green color. Aroma: Authentic first flush green tea should have a fresh, grassy, floral aroma, often with hints of chestnut or a subtle sweetness. Liquor Color: When brewed, first flush green tea should produce a clear, light green or yellowish liquor. The color can be slightly different depending on the variety, but it should always be bright and vibrant. Taste: The taste of first flush green tea is typically light, smooth, and refreshing. There should be no bitterness—just a clean, slightly sweet, and mildly vegetal flavor. 5. What Does First Flush Green Tea Taste Like? The flavor of First Flush Green Tea is unparalleled. It’s often described as fresh, sweet, and floral with a slight vegetal undertone. Teas like Huangshan Maofeng exhibit a mild sweetness that lingers on the palate, while Bi Luo Chun brings a fragrant floral note akin to fresh spring blossoms. Compared to regular green teas, first flush varieties have a more complex and delicate profile. The lower bitterness and lighter texture make them the perfect introduction to the world of loose leaf green tea for newcomers. 6. How Long to Steep First Flush Green Tea? To experience the true qualities of First Flush Green Tea, steeping it correctly is essential. Here’s how: Water Temperature: The ideal water temperature should be around 80°C (176°F). Tea Quantity: Mix 3-5 grams of tea with 150 milliliters of water (adjusted according to taste). Steep Time: First flush tea should only be steeped for 1-3 minutes (adjusted according to taste). The best green tea doesn’t require aggressive steeping methods. A gentler approach will highlight its natural sweetness and floral aroma. 7. How to Make Green Tea Taste Good? To ensure your First Flush Green Tea tastes its best, you’ll need to adjust a few factors during preparation. Here are some tips: Water Quality: Always use purified water or mountain spring water. Tap water with a high mineral content can alter the taste. Tea Pot: Using a glass teapot or Gaiwan allows the tea leaves to expand and release their flavor. 8. Does First Flush Green Tea Expire? Ideally, First Flush Green Tea should be consumed within 6-12 months of harvest to ensure maximum freshness and flavor. To preserve the tea, store it in an airtight container and keep it in the refrigerator at 32°F to 41°F (0°C to 5°C), away from sunlight, moisture, and strong odors. If your loose leaf tea starts to smell musty or becomes stale, it’s a sign that it’s no longer at its best. 9. Health Benefits of First Flush Green Tea Does Green Tea Stain Your Teeth? Unlike dark teas, First Flush Green Tea is less likely to stain your teeth due to its light, clear liquor. Its delicate nature means it has fewer tannins, the compounds responsible for staining. Will Green Tea Help with Bloating? Yes! First Flush Green Tea can help alleviate bloating. Its natural antioxidants and mild diuretic effect promote digestion, reducing bloating, leaving you feeling more comfortable. Does Green Tea Help with Constipation? Green tea, including First Flush Green Tea, can assist with digestion. It contains compounds that stimulate bowel movements, making it a natural remedy for occasional constipation without being harsh on the stomach. Can Green Tea Cause Kidney Stones? Moderate consumption of First Flush Green Tea is not linked to kidney stones. While it contains caffeine and oxalates, research suggests that drinking it in moderation is safe. 10. Conclusion: Why First Flush Chinese Green Tea is Worth the Effort? First Flush Green Tea is a luxurious, healthful choice for tea enthusiasts. Its delicate flavor, vibrant aroma, and premium quality make it a standout among best green teas. Explore iTeaworld’s collection of authentic Chinese teas, including Dragon Well, Bi Luo Chun, Huangshan Maofeng, and Enshi Yulu, to experience the true essence of loose leaf green tea. Elevate your tea journey today!

In the world of tea, few things are as highly cherished as excellent green tea, especially the first flush varieties. Revered by tea lovers worldwide for their unique flavor and rare harvest, these teas are more than just a seasonal delight—they embody nature’s freshest gift. Often seen as a symbol of renewal, excellent green tea captures the essence of spring, making it a standout choice among premium green teas. But what makes excellent green tea like the first flush so special? Let’s take a deeper dive into the factors that contribute to its unmatched quality and why it deserves a place in your tea collection. The First Spring Buds: Where Excellent Green Tea Meets Nature The magic of excellent green tea lies in its precise harvesting timeline. The term "First Spring" refers to the earliest buds that sprout as the season of spring begins. These are the first leaves to appear after the long, cold winter. "First Harvest" is the very first batch of tea leaves plucked during this period, typically before the tea tree has fully awakened from its winter dormancy. This delicate process results in tender, vibrant buds packed with nutrients, giving the tea its characteristic depth of flavor and aroma. For example, the renowned Dragon Well (Longjing), harvested from the hills around Hangzhou, represents a perfect first flush tea. Its smooth, slightly nutty flavor and sweet finish embody the freshness of early spring. The Beauty of Excellent Green Tea Visually, excellent green tea is nothing short of stunning. The leaves are delicate, plump, and vibrant green, with fine downy hairs that signal the tea's youthful freshness. When dried, the leaves are tightly rolled, forming uniform, beautiful strips, often with a clear white down that speaks to their top-tier quality. As you brew the leaves, they unfold in the water, revealing their delicate beauty and releasing a subtle, elegant fragrance. The resulting bright green liquor is strikingly clear, offering a refreshing aroma that signals the coming of spring with every sip. Biluochun, with its tightly curled leaves, is an example of a tea that expresses this characteristic perfectly, offering a delicate, sweet flavor profile with floral undertones that transport you straight to the lush hills where it’s harvested. Tasting Excellent Green Tea: A Refreshing Experience Tasting excellent green tea is an experience all its own. The moment it touches your tongue, a burst of freshness and vitality blossoms. Unlike the bitterness associated with summer tea or the dullness of autumn tea, first flush green tea carries the unique sweetness and purity of spring. It has a smooth, fresh taste with lingering floral notes that leave you feeling rejuvenated. The Huangshan Mao Feng offers just this kind of experience, with its tender leaves and rich, floral aroma that refreshes and delights with every sip. Its subtle sweetness and pleasant aftertaste make it an excellent choice for those seeking a complex, refreshing cup. Why Excellent Green Tea is So Rare Despite its delicate charm, excellent green tea is incredibly rare. This rarity stems not only from the short harvest window but also from the difficulty of harvesting. Since the buds grow slowly at the start of the season, the yield is low, making it harder to produce. Tea farmers must work quickly and skillfully, carefully selecting the most tender leaves. It’s a process that requires significant expertise and patience, which is why excellent green tea is considered one of the most luxurious varieties of tea. For those who seek out the finest examples of this rare tea, Enshi Yulu is an exceptional choice. Its soft, delicate flavor and subtle sweetness are a testament to the precision required to craft such a rare tea. The tender leaves are carefully plucked and processed to bring out a smooth, clean taste, perfect for the discerning tea lover. Crafting Perfection: The Making of Excellent Green Tea The production process of excellent green tea is just as meticulous as its harvest. To preserve the tea's natural qualities and delicate flavors, tea masters employ both traditional and modern techniques. The tea is carefully processed through several stages, from fixing (or "killing green") to rolling and drying. Each step is designed to maximize the flavor and aroma, ensuring the tea reaches its full potential. Savor the Spring with iTeaworld’s Premium Excellent Green Tea Take a moment to savor the refreshing, rejuvenating taste of spring with iTeaworld’s premium excellent green tea. Whether you choose Dragon Well, Biluochun, Huangshan Mao Feng, or Enshi Yulu, each cup offers a glimpse of nature’s seasonal gift, captured in every sip. Your taste buds will thank you—and your soul will too.

In the vast world of Chinese tea culture, green tea stands out as a symbol of freshness, purity, and natural beauty. Among the many varieties, "First Flush Green Tea" is widely regarded as the best green tea, not only for its rich taste but also for its deep connection to nature’s cycles. Revered for its unmatched quality, this premium tea is a rare gem, cherished for its delicate flavor and the careful artistry involved in its harvest. But what exactly makes this tea so special, and why is it considered the epitome of luxury? What Is "First Spring" and "First Harvest"? The term "First Spring" refers to the very first harvest of green tea in the spring, typically occurring between the Beginning of Spring and the Spring Equinox according to the solar calendar. During this brief period, tea trees, having spent the winter in dormancy, begin to awaken with the arrival of warmer weather. The first buds of the year emerge, fresh from the cold winter and nourished by early spring dew. These tender buds are rich in nutrients and form the foundation of the best green tea, with qualities that make them the most delicate and high-quality teas of the season. The term "First Harvest" refers to the picking of these early, tender buds and young leaves, which are the first to grow after the long winter. This harvest window is extremely narrow, often lasting just a few days. Because these leaves represent the first "fruits" of the season, they are considered the head picks, and their rarity only enhances their high value. The Unique Features of First Flush Green Tea Rich in Nutrients Green tea harvested during the First Flush is packed with an abundance of nutrients. After a long winter dormancy, the tea plants are rich in amino acids, tea polyphenols, vitamins, and antioxidants. These nutrients accumulate slowly during the chilly early spring, contributing to a tea that is not only fresh but also incredibly vibrant and nourishing. This is why First Flush Green Tea is celebrated as the best green tea, offering a fresh, clean flavor that captures the essence of spring. Pure and Natural Quality One of the most defining qualities of First Flush Green Tea is its purity. Since it is harvested early in the season, the tea leaves are less susceptible to pests and diseases, eliminating the need for pesticides or artificial fertilizers. The leaves retain a bright, uniform green color, tightly rolled into a shape that signifies top-quality green tea. The natural, pesticide-free quality of First Flush Green Tea ensures that every sip is as pure as nature intended. For example, iTeaworld’s Longjing is a perfect embodiment of this purity. Known for its smooth, chestnut-like flavor and silky texture, the first flush of Longjing is particularly cherished for its delicate flavor and fragrant aroma, setting the standard for the best green teas.   Aroma that Captures Spring The aroma of First Flush Green Tea is light and floral, a fragrance that lingers in the air and captures the feeling of spring’s early days. The aromatic compounds in the tea leaves develop at low temperatures, creating a clean, crisp fragrance that is free from the earthy undertones found in teas harvested later in the season. The refined aroma of First Flush Green Tea contributes significantly to its status as the best green tea. Another of iTeaworld’s renowned offerings, Biluochun, with its curly leaves and bright green color, is famous for its floral and fruity notes. It creates a refreshing and lively cup of tea, exemplifying why the first flush is often considered the best green tea. The Art of Picking and Production Harvesting First Flush Green Tea is a delicate art that requires precision and skill. Tea farmers typically begin picking in the early morning when the leaves are at their freshest and most aromatic. The process is done entirely by hand to preserve the quality of the leaves. Only the tender buds and young leaves are carefully plucked to ensure the highest quality. After harvesting, the leaves undergo a meticulous production process to preserve their delicate nature. They are pan-fired at a high temperature to stop oxidation and prevent browning, then rolled tightly to release their flavor and aroma. The leaves are finally dried to lock in their freshness and flavor, which is why First Flush Green Tea stands out as one of the best green teas available. Among iTeaworld’s exceptional range of green teas, Huangshan Maofeng stands out. Grown in the misty peaks of Yellow Mountain, this tea is treasured for its sweet, vegetal flavor and smooth, lingering finish. Its light floral aroma captures the essence of spring in every cup.   Brewing and Tasting: A Moment of Pure Joy Brewing First Flush Green Tea is a ritual. To properly prepare this tea, it’s essential to use water at around 80°C (176°F) to avoid scalding the delicate leaves. Steeping the tea in a transparent teapot or glass allows you to watch the leaves unfurl, slowly releasing their sweet, spring-like fragrance. The resulting tea will be a vibrant green, with a fresh, mellow taste that lingers long after the sip. The moment you drink First Flush Green Tea, you’re not just enjoying a cup of tea—you’re experiencing the essence of spring itself.   Whether you’re a seasoned tea enthusiast or new to premium teas, First Flush Green Tea from China’s renowned tea-growing regions offers the best green teas available. iTeaworld proudly presents Enshi Yulu, produced in Enshi, Hubei, which offers a fresh, slightly sweet flavor with a gentle, soothing aftertaste. It is considered one of the purest green teas due to its minimal processing, perfect for those seeking a light, crisp tea experience. The True Value of First Flush Green Tea First Flush Green Tea is not only a treasure of Chinese tea culture, but it is also a luxury gift from nature. Its purity, fragrance, and unmatched quality make it the best green tea—a luxury worth savoring. Whether you’re enjoying it for its flavor, gifting it to a loved one, or adding it to your collection, this tea represents the very best of what spring has to offer. Indulge in the finest green teas and experience the difference that spring’s first buds can make. iTeaworld’s carefully curated collection of Longjing, Biluochun, Huangshan Maofeng, and Enshi Yulu offers the ultimate green tea experience. Your perfect cup of the best green tea awaits!

If you’re exploring the world of Chinese tea, you’ve likely encountered terms like First Spring Tea, Pre-Qingming Tea, and Pre-Grain Rain Tea. These terms don’t just refer to harvest times but also indicate unique differences in taste, quality, and price. In this guide, we’ll break down what each of these teas is and what makes them so special. Plus, we'll highlight some premium options, like iTeaworld’s green tea, which aligns with these high-quality harvests. 1. First Spring Tea & First Flush Tea Early Spring Tea refers to tea leaves made from the first buds and leaves sprouted by tea plants after overwintering. Characteristics: Fresh and tender: After resting all winter, tea plants pack their nutrients into early buds, resulting in more tender leaves. Rich aroma: First Spring Tea is known for its strong and lasting fragrance. High nutrition: Packed with amino acids and theanine for a smooth, refreshing flavor. Pricey: Due to its limited supply and exceptional quality, First Spring Tea is often sold at premium prices. First Flush Tea denotes the very first batch of tea leaves picked in spring that meet quality standards. First Flush Tea Harvest Periods 1. Biluochun: Mid to late March (around the Spring Equinox) 2. Longjing Tea: Mid-March (varies by year, e.g., late March in 2024) 3. Huangshan Maofeng: Early April (around Qingming Festival) Key Differences Between Early Spring Tea and First Flush Tea Aspect Early Spring Tea First Flush Tea Focus Growth stage (first post-winter buds) Harvest sequence (first picking) Timeframe Broad early spring period (multiple pickings possible) Only the initial harvest Yield Relatively higher Extremely scarce Quality Perception Universally recognized as high-quality May not surpass later batches   2. Pre-Qingming Tea "Pre-Qingming Tea" is harvested before Qingming (April 4th or 5th), when the tea tree’s tender buds first appear as spring begins. Because the weather is still cool before Qingming, the buds grow slowly, making the yield limited. As a result, Pre-Qingming/Mingqian Tea is known for its exceptional quality. This tea is considered one of the first spring teas. Exceptional quality: Cool spring temperatures mean slower growth, leading to finer, more tender leaves. Refreshing aroma: Pre-Qingming Tea is smooth, sweet, and offers a delicate, fresh fragrance. Rare and valuable: With limited yields due to a short harvest period, it is often described as "precious as gold." Collectible: Its rarity makes it a prized choice for tea enthusiasts. If you're looking for a rare, high-quality Chinese tea experience, iTeaworld offers teas that capture the essence of Pre-Qingming Tea with their carefully curated, premium selections. 3. Pre-Grain Rain Tea Pre-Rain Tea is harvested between the Qingming Festival (April 4th or 5th) and Grain Rain (April 19th or 20th), typically from April 5th to around April 20th. This tea is made from tender buds and tips. During this period, the weather is warmer, allowing the buds and leaves to grow quickly and accumulate rich nutrients. As a result, Pre-Rain Tea is known for its fresh, strong flavor and ability to last through multiple brews. It’s considered a premium tea due to its quality. Balanced flavor: The leaves are slightly larger, resulting in a robust and smooth taste. Greater availability: Longer growing periods make it more accessible than Pre-Qingming Tea. Everyday choice: An ideal tea for those seeking excellent quality at a more affordable price. If you love a flavorful, balanced green tea that lasts through multiple brews, iTeaworld’s green tea selections, such as those harvested during Pre-Grain Rain, will meet your expectations. Some well-known green tea varieties also have specific harvest times. For example: West Lake Longjing is typically harvested in early March. Biluochun usually becomes available in mid to late March. Huangshan Maofeng is expected to hit the market from late March to early April. Xinyang Maojian might be ready by early April. In addition to spring tea, tea is also produced in the summer, fall, and winter seasons. 1. Summer Tea is typically harvested between May and July. Due to the hot weather, the tea buds and leaves grow quickly, but they’re more prone to aging. There’s a saying, “Tea thickens overnight after the Start of Summer,” which reflects how fast they grow. Summer tea leaves are usually coarser and looser, with mixed colors and distinct woody buds. The flavor isn’t as fresh or vibrant as spring tea, and the aroma is more subtle. Still, it has its own unique qualities that some tea drinkers appreciate! 2. Autumn Tea is typically harvested from August to October when the weather starts to cool down. Because of this, the tea leaves have less moisture and a more intense flavor. It’s also known for its strong aroma, smooth sweetness, and rich aftertaste. Visually, autumn tea leaves are slender, light, and green. After growing through both spring and summer, the new shoots have fewer nutrients. The leaves vary in size, and they’re more brittle with a yellowish tint. The taste and aroma tend to be milder and more balanced compared to the fresher spring teas. 3. Winter Tea, also known as Winter Picks or Snow Tea, is made from tea leaves harvested in winter or late autumn, typically after the Frost's Descent (late October). There are two types of winter tea: 1. Autumn buds, harvested in winter (more common) 2. Winter buds, harvested in winter (premium) Due to the cold climate, the yield of winter tea is very low. Winter buds (often called "cold fragrance" tea) have a rich, delicate aroma, smooth flavor, and less astringency, making them rare and unique. Common types of winter tea include: Oolong Tea: such as Fenghuang Dancong, Taiwan High Mountain Tea, and Anxi Tieguanyin, etc, mainly grown in Fujian, Guangdong, and Taiwan. White Tea:especially the lowest-grade Shoumei. Winter-made Shoumei is called Snow Tea because the large leaves are covered in white fuzz, resembling a light snow layer. Green Tea: Winter buds for green tea are rare since it’s usually harvested in spring. However, some specific regions and varieties, like Liu’an Guapian Winter Buds, Anji White Tea Winter Buds, and Traditional Liubao Tea Winter Buds, are becoming known for their unique winter qualities.  Whether you're a seasoned tea drinker or just getting started, these harvests showcase the diverse qualities of Chinese tea. For a high-quality tea experience, iTeaworld’s green tea offers some of the best selections available, crafted from the earliest and most prized harvests. 

If you’re a tea enthusiast, you’ve likely encountered the unique flavors of oolong tea. But there’s one category that stands out among the rest: Wuyi Yancha. Revered as the "king of oolongs," Wuyi Yancha is a treasure from the Wuyi Mountains, located in China’s Fujian province. Known for its distinct “rock charm” or yan yun, this tea is cultivated in the rich, mineral-laden soil of the Wuyi Mountains Nature Reserve. The result? A tea with deep, complex flavors and a history that spans centuries. Among the myriad varieties of Wuyi Yancha, Da Hong Pao, Wuyi Shuixian (Water Sprite), and Wuyi Rougui (Cinnamon) are some of the most famous. Today, let’s leave Da Hong Pao aside and dive into the other two—Shuixian and Rougui—which represent the foundation of this exquisite tea category. 1. Appearance of Dry Leaves Wuyi Shuixian: This tea is made from a small tree species with notably large leaves. The older the tree, the higher the tea quality, and the leaves are typically harvested using a method known as "open face picking." This technique involves plucking 3–4 leaves while leaving the bud intact. The result is larger, thicker leaves that are also more tender than Rougui. These leaves create a unique texture and flavor that is prized by tea lovers, and it’s exactly what you’ll find in iTeaworld’s Wuyi Shuixian. This exceptional tea captures the essence of its heritage and craftsmanship, offering a taste of the true Wuyi Mountains. Wuyi Rougui: Rougui comes from a shrub variety with smaller, oval-shaped leaves. The harvesting technique usually involves picking fully mature leaves, resulting in a more mature, compact leaf compared to Shuixian. These leaves offer a more robust and intense flavor, which is one of the reasons Rougui has earned its reputation for boldness and complexity. 2. Aroma of Dry Leaves While the two teas share similar processing techniques—around 60%-70% oxidation and varying degrees of roasting—their dry aromas are often hard to distinguish. Both teas exude that signature Wuyi fragrance, but the roast level can shift the aroma slightly. If you’re exploring the world of Wuyi Yancha, whether you're sampling Wuyi Shuixian or Wuyi Rougui from iTeaworld, you’ll notice subtle differences in their fragrances that enhance your brewing experience. 3. Brewing Method When brewing Wuyi Yancha, I prefer using a classic white porcelain gaiwan with boiling water (100°C / 212°F). Here's my go-to method: First, give the tea a quick rinse to awaken the leaves. For the second infusion, steep for 8–10 seconds to capture the tea’s core flavors. Wuyi Yancha, like iTeaworld’s Wuyi Rougui, should not be steeped too long—oversteeping can make it bitter. For infusions 3–5, steep for about 15 seconds, and for infusions 6–10, extend the steeping time to 20–30 seconds. Wuyi Yancha, especially Wuyi Shuixian, is incredibly resilient and can handle multiple infusions while maintaining its rich, nuanced flavor. 4. Flavor Profile In China, teas are often likened to personalities, and Wuyi Yancha is no exception. The two teas we’re discussing—Shuixian and Rougui—each bring something unique to the table: Wuyi Rougui: Bold, intense, and spicy, Rougui is often compared to a strong, masculine energy. Its flavor profile includes a sharp, stimulating spiciness that lingers on the palate, accompanied by a subtle sweetness in the aftertaste. It’s the perfect choice for those who enjoy a bold and fiery tea. In fact, iTeaworld’s Wuyi Rougui has been crafted to deliver just that—a tea that both excites and soothes in every sip. Wuyi Shuixian: On the other hand, Shuixian offers a smoother, more mellow experience. Often described as having a gentle, feminine charm, the tea features a delicate balance of floral and woody notes that linger softly on the palate. It’s calming, easy to sip, and perfect for a relaxing tea session. iTeaworld’s Wuyi Shuixian embodies this smooth, elegant flavor profile, making it a go-to choice for tea drinkers seeking a subtle yet deeply satisfying cup. The flavor differences between these two teas can be attributed not only to the plant variety but also to the way they’re processed: Shuixian is gently shaken five times during oxidation, each time with 600 rotations. Rougui, however, undergoes a more intense shaking process—6–8 rounds of shaking, with each round increasing the number of rotations. This more robust processing brings out Rougui’s deeper, spicier flavors, making it a tea that packs more punch. My Preference Personally, I lean towards Wuyi Shuixian. Its smooth, lingering aroma and refined taste create the perfect atmosphere for a relaxed tea session. On the other hand, the boldness and spice of Rougui can be a little too stimulating for me at times. However, I can understand why some people prefer the strong, invigorating kick that Rougui offers. But what about you? Do you gravitate towards the gentle, enduring fragrance of Shuixian, or do you love the strong, spicy kick of Rougui? If you haven’t yet tried iTeaworld’s Wuyi Shuixian or Wuyi Rougui, I highly recommend giving them a try. These teas offer a perfect introduction to the world of Wuyi Yancha and showcase the exceptional craftsmanship that goes into every batch.

Have you ever wondered what makes Tieguanyin tea so special? Perhaps you’ve tasted its smooth, floral flavor, but did you know there are different types of Tieguanyin tea, each with its own story, aroma, and flavor profile? From Light Aroma to Aged Aroma, Tieguanyin offers a world of variety that is as captivating as the tea itself. The Origins of Tieguanyin Tieguanyin, also known as Iron Goddess of Mercy, originates from Anxi County in Fujian Province, China. This iconic oolong tea combines centuries of tradition with meticulous craftsmanship. Its name reflects both its elegant flavor and the legend of compassion that surrounds its discovery. Today, Tieguanyin is celebrated worldwide for its exquisite taste and cultural significance. Now, Anxi Tieguanyin is protected as a product of the original geographical indication. According to the national standards, Anxi Tieguanyin is produced within the administrative region under the jurisdiction of Anxi County, Fujian Province. Under the natural ecological conditions within Anxi County, fresh leaves are selected from the Tieguanyin tea tree variety (yes, Tieguanyin is the name of the tea tree variety) for propagation by cuttings, cultivation and picking, and then processed through a unique traditional technique. It is an oolong tea with the characteristic features and quality of the Tieguanyin variety. The finished tea is classified into the light fragrance type and the strong fragrance type. Types of Tieguanyin Tea 1. Light Aroma Tieguanyin (Qing Xiang) Light Aroma Tieguanyin comes in two main variations: Modern Light Aroma: With very low oxidation, this version emphasizes a fresh, orchid-like floral fragrance. Its inspiration comes from Taiwanese oolong tea, appealing to younger drinkers who love vibrant and aromatic teas. Traditional Zheng Wei Tieguanyin: Known as the "authentic" Anxi-style Tieguanyin, it undergoes light roasting. This method creates a balanced tea where floral notes harmonize with a rich, satisfying body. How to choose? If you adore bright, floral fragrances and have a healthy stomach, modern Light Aroma is ideal. For a more rounded experience, Traditional Zheng Wei is better—it’s aromatic yet gentle on the stomach. 2. Strong Aroma Tieguanyin (Nong Xiang) This traditional style has medium oxidation and roasting, creating a tea with a toasty, malty fragrance and a robust flavor. Historically, this method allowed Tieguanyin to withstand long journeys when exported. Strong Aroma Tieguanyin is perfect for those who enjoy depth and complexity in their tea. 3. Aged Aroma Tieguanyin (Chen Xiang) Aged Tieguanyin undergoes years of aging and controlled roasting, developing a smoother, mellower taste. Over time, its character evolves into something truly special. This version is perfect for those with sensitive stomachs or anyone who enjoys soothing, warming teas. Boiling aged Tieguanyin unlocks its deep, complex flavors. Generally, at least 10 years of aging is required to achieve its signature taste. How to Identify Different Tieguanyin Types Light Aroma: Bright green dry leaves with minimal oxidation. The tea soup is honey green in color, with a fresh, sweet and refreshing taste. The image is distinct, but the red edges on the leaves are not obvious. Strong Aroma or Aged Aroma: Darker leaves, often brown or charcoal-colored, indicating higher oxidation and roasting levels.The aroma is rich and floral. The tea soup is golden yellow in color, with a thick, smooth and refreshing taste. The leaves at the bottom of the cup are soft, bright and have red edges. When buying Tieguanyin, take note of the leaves’ color and aroma. Each style offers a distinct tea experience, so choose based on your flavor preferences. The Magic of Tieguanyin Tieguanyin isn’t just a tea—it’s an experience. With every sip, you’re tasting the dedication and skill of tea masters who have perfected their craft over generations. Whether you prefer the fresh florals of Light Aroma, the comforting depth of Strong Aroma, or the mellow smoothness of Aged Aroma, there’s a Tieguanyin for everyone. Explore Tieguanyin with Iteaworld For a premium Tieguanyin experience, explore the carefully curated selection at Iteaworld. Our teas are sourced from the finest tea gardens in Anxi and beyond, ensuring authentic flavors and exceptional quality. Whether you’re a seasoned tea lover or just beginning your journey into the world of oolong tea, Iteaworld offers the perfect Tieguanyin to suit your taste. A Journey Worth Taking Discovering Tieguanyin tea is like embarking on a journey through tradition, flavor, and artistry. Each cup tells a story of nature’s beauty and human dedication. Whether you’re sharing a pot with friends or enjoying a quiet moment alone, Tieguanyin brings warmth, peace, and joy to every occasion.

Exploring the World of Shui Xian Oolong Tea Shui Xian Oolong tea is a beloved tea variety that holds a prominent place in the world of Chinese teas. But with its many types and variations, it’s no surprise that people might wonder: What exactly makes Shui Xian oolong tea flavor so special? In this post, we’ll explore the differences between four well-known Shui Xian Oolong teas from China’s Fujian and Guangdong regions: Phoenix Shui Xian from Guangdong, and Wuyi Shui Xian, Minnan Shui Xian, and Zhangping Shui Xian from Fujian. These four variants have distinct histories, flavors, and characteristics that set them apart, offering a wonderful range of experiences for tea lovers. Phoenix Shui Xian: A Glimpse into Guangdong’s Rich Heritage Phoenix Shui Xian originates from Fenghuang Town in Guangdong Province, an area famous for its unique approach to tea cultivation. The tea is made from seed-propagated local tea trees, initially cultivated from wild "Hong Yin" tea trees. One of the standout features of Phoenix Shui Xian is its minimal oxidation process—unlike most oolong teas, which are oxidized to varying degrees, traditional Phoenix Shui Xian skips this process, making it closer to raw tea in style. This allows the tea to retain a fresh and fragrant aroma that reminds many of green tea, while still offering the complexity that oolong tea drinkers cherish. In recent years, modern production methods may not strictly follow the traditional non-oxidized style, but the tea still retains its distinctive flavor. Phoenix Shui Xian is known for its fruity and floral notes, with a refreshing aftertaste that lingers on the palate. Zhangping Shui Xian: Lightly Roasted with Delicate Floral Notes Zhangping Shui Xian is another popular variety of Shui Xian tea, but it comes from the Fujian region, specifically Zhangping. This variety is known for being lightly to medium roasted, with oxidation levels slightly higher than that of floral-style Tie Guan Yin. What makes Zhangping Shui Xian so unique is its distinctive packaging and processing method—it is often wrapped in paper and roasted, which gives it an elegant floral aroma reminiscent of orchids and gardenias. The flavor profile of Zhangping Shui Xian is delicate and smooth, with a clean, sweet taste that is perfect for those who enjoy lighter oolong teas. Its subtlety and balance make it an ideal choice for those new to Shui Xian or those who appreciate a gentler oolong experience. Minnan Shui Xian: A Fusion of Wuyi and Lighter Processing Minnan Shui Xian, as the name suggests, hails from the Minnan region of Fujian Province, an area known for its tea craftsmanship. This variety was introduced from Wuyi Mountain and is processed using Wuyi-style techniques. However, Minnan Shui Xian undergoes lighter fermentation and roasting, making it distinct from the heavier, more robust Wuyi Rock Teas. This tea offers a rich, smooth texture with subtle woody and floral aromas. While it doesn’t possess the intense fragrance of some other Shui Xian varieties, it provides a fuller, more robust liquor with a deep, satisfying taste. It’s a great option for those who enjoy a well-balanced, rich tea that isn’t overly floral or aromatic. Wuyi Shui Xian: The Star of Wuyi Rock Tea Wuyi Shui Xian is arguably the most famous and sought-after of all Shui Xian teas. Hailing from the prestigious Wuyi Mountains in Fujian, this tea is a prime example of the famed Wuyi Rock Tea (Yan Cha) category. It is known for its heavier oxidation and roasting, which result in a deep, complex flavor profile that features rich, baked sweet potato and ripe fruit notes. The tea is full-bodied, smooth, and thick, with a remarkable balance between the roasted notes and the natural flavors of the tea. It is a great option for those who appreciate a robust tea with a distinct minerality, often described as "rock flavor" or "Yan Yun" in tea circles. How to Choose the Right Shui Xian Tea When choosing the right Shui Xian tea, consider your preferences and the type of tea experience you want: If you love light floral teas, Zhangping Shui Xian is a must-try. Its delicate aroma and smooth texture make it a top pick, especially if you’re already a fan of lightly oxidized Tie Guan Yin. For those who enjoy rich, roasted flavors, Wuyi Shui Xian is the clear winner. This variety showcases the exceptional craftsmanship of Wuyi Rock Tea processing, with a harmonious depth of flavor and aroma. If you’re looking to explore the most floral and aromatic oolong teas, Phoenix Dan Cong is the way to go. This exceptional tea comes from the Phoenix Shui Xian varietal, a local group of tea trees that have been vegetatively propagated into elite single-bush selections. Each tea bush produces its own unique natural aroma, offering a wide range of flavor experiences. Conclusion: A Tea for Every Taste Choosing a Shui Xian tea can be a delightful journey, as each type offers something unique to the tea connoisseur. Whether you’re seeking the delicate floral notes of Zhangping Shui Xian or the deep, roasted flavors of Wuyi Shui Xian, there’s a Shui Xian variety for every preference. As you explore these different teas, remember that the world of Shui Xian is as diverse as the regions it comes from. Trust in Quality, Trust in Iteaworld If you’re looking to experience the best of Shui Xian tea, Iteaworld offers premium selections that showcase the craftsmanship and dedication of Chinese tea makers. Our Shui Xian Oolong teas are carefully curated to provide the perfect balance of flavor, aroma, and authenticity. Whether you’re a long-time tea enthusiast or a newcomer to Oolong, Iteaworld’s collection promises an unforgettable experience with every cup.

Today, I had the chance to try three YaShiXiang Dancong teas from different seasons. YaShiXiang is a well-known variety of Phoenix Dancong oolong tea, boasting higher popularity than other Dancong types. It falls under the category of semi-oxidated oolong teas. My Brewing Method: Use Gaiwan Water Temperature: Boiling water Steeping Time: Quick 10-second infusions Tea-to-Water Ratio: 5g of tea to about 90-100ml of water (using a 100ml gaiwan) The teas all came from the same region, with slight differences in elevation. The first tea, a spring harvest, was grown at an altitude of 600 meters, while the other two were from slightly lower elevations. Tea #1: Fengxi Spring YaShiXiang Smooth and full-bodied with a thick mouthfeel. The aroma is subtle and understated, but the flavor is balanced and satisfying. Even by the third infusion, the taste remained consistent and full. The tea has a gentle sweetness—soft, low-key, and steady. I found it absolutely delightful.  Tea #2: Autumn YaShiXiang This tea had a deeper roast and oxidation compared to the others, which gave it a more pronounced aroma. However, the tea liquor felt thinner, with a more watery texture. The flavor wasn’t as rich or layered as the spring tea, and it lacked the same depth and smoothness. Tea #3: Winter YaShiXiang (Xue Pian/雪片) The tea leaves were greener, and the liquor was lighter in color, suggesting a lighter roast and oxidation. It had a fresh, floral fragrance that was intense and sweet. The mouthfeel was soft and silky. By the third infusion, the aroma noticeably changed—it started with an orchid-like scent in the first two brews, then transitioned to a refreshing blend of floral notes with hints of gardenia. This dynamic and complex profile was incredibly captivating, light yet layered. Fun Facts: “Xue Pian/雪片” refers to the final harvest season for Phoenix Dancong tea. Lower-altitude tea bushes can sprout new buds in early winter due to milder temperatures, which is why Xue Pian and autumn teas don't have high-mountain teas. Recommendation Tips: If you enjoy floral teas (like Tie Guan Yin): Consider exploring Winter YaShiXiang. The slow growth during winter allows the leaves to accumulate more aromatic compounds, giving the tea a distinctive fragrance. Its bright, crisp aroma feels like a unique winter breeze—high, sharp, and memorable. If you’re after a well-rounded tea with balanced flavor, aroma, and durability: Spring YaShiXiang is an excellent choice. After a winter of nutrient accumulation, the leaves are packed with rich substances, creating a multi-layered taste. While it’s pricier, you can opt for mid-elevation teas if you’re on a budget or go for high-mountain teas for premium quality. This one I tasted is mid-elevation, also good. If you’re looking for value: Autumn YaShiXiang offers a great balance of quality and affordability. With less rainfall and lower humidity during autumn, the tea leaves have a reduced water content, which enhances the aroma. The tea delivers a steady, bold fragrance at a reasonable price. Discover the unique flavors of Ya Shi Xiang Duck Shit Oolong Tea across different seasons. Each season brings out distinct characteristics in the tea leaves. Spring offers a fresh and floral aroma, perfect for those who enjoy light, delicate teas. Autumn and winter, on the other hand, showcase deeper, more robust flavors with a fuller body. Our Ya Shi Xiang Dan Cong Oolong Tea Collection by Different Seasons provides a complete sensory journey through the changing seasons, with each tea carefully harvested and processed to highlight the seasonal nuances. Whether you prefer the crisp freshness of spring or the rich warmth of winter, this set is a must-try for any oolong lover.

Due to the recent U.S. policy to impose tariffs on all products from China (no longer exempting goods under $800), some unshipped orders may experience delays. We are currently awaiting specific, final implementation guidelines from U.S. Customs regarding the tariff process (detailed steps are still pending). We expect them to give more guidelines by 8th.  For orders placed after January 26: If you have received a tracking ID but the parcel hasn’t left the port yet, there may be slight delays as it undergoes formal clearance. For unfulfilled orders: These may incur additional tariff costs. We’ll cover any extra shipping fees and customs duties—our customers won’t bear the burden. For new orders: We will process them as quickly as possible. However, please note that additional time may be required to confirm compliance with the new policies. For any questions, feel free to contact support@iteaworld.com. Thank you for your understanding and patience.

Oolong tea comes in many varieties, but the key factors that influence its flavor and aroma are: different oxidation levels, roasting degrees, tree ages, altitudes, seasons, and soil environments. To help you navigate the complex world of Oolong tea, we’ve created 6 different sample sets that highlight these factors. These sets are designed to help you discover the flavor rules of Oolong tea, making it easier to find the taste that suits your preferences. We hope these products will help more people make informed choices when buying Oolong tea.

When people talk about Oolong tea, the first thing that often comes up is the roast level. Lightly roasted Tie Guan Yin, medium roast Phoenix Dancong, and heavily roasted Wuyi Rock teas like Da Hong Pao or Wuyi Rougui are the main varieties. Generally, the higher the roast, the higher the oxidation, so oxidation and roasting levels go hand in hand. Here's what I’ve learned about the impact of these factors: Oxidation primarily influences the aroma and the freshness of the tea’s flavor. Light oxidation gives you a fresh, floral fragrance, while heavy oxidation brings a more mature and intense nutty or honey-like scent. Roasting affects the lasting power of the aroma and the depth of the flavor in the tea. Light roast keeps the fresh fragrance intact, while heavier roasting gives the tea a richer, fuller taste, with hints of toasted or even charcoal flavors. Oxidation mainly determines the flavor profile and the type of fragrance, while roasting adjusts the depth of the taste, the persistence of the aroma, and the color of the liquor. I picked a few teas to compare: a lightly roasted Tie Guan Yin, Zhangping Shuixian, Minnan Shuixian, and Oriental Beauty. These four all come from Fujian, with roughly similar roast levels (all lightly roasted), but different oxidation levels. One thing I didn’t factor in is that the tea cultivar and other processes might not be exactly the same.   Here are the oxidation levels: Tie Guan Yin: Light oxidation (10-20%) Zhangping Shuixian: Mild-light oxidation (25-30%) Minnan Shuixian: Medium oxidation (40-50%) Oriental Beauty: Heavy oxidation (60-70%) These four types of Oolong tea, with varying oxidation levels, are part of our Oolong Tea Oxidation Degree Collection. If you’d like to explore the different factors that influence the quality of Oolong tea, we welcome you to purchase and experience them yourself. Roast levels: Tie Guan Yin: Very light roast, 70-80°C (158-176°F) Zhangping Shuixian: Very light roast, 70-80°C (158-176°F) Minnan Shuixian: Very light roast, 80-90°C (176-194°F) Oriental Beauty: Very light roast, 70-80°C (158-176°F) The lightly roasted Tie Guan Yin and Zhangping Shuixian are easy to find, but it's much harder to find lightly roasted Minnan Shuixian because it’s typically processed using a method more similar to Wuyi Rock tea, which focuses more on roasting. (By the way, Tie Guan Yin, Zhangping Shuixian, and Minnan Shuixian also have medium roast versions, so if you’re interested, you could try those as well.) The lightly roasted Oolong teas bring out purer, more distinct aromas, and are perfect for tea lovers who prefer clean, high-flying fragrances. Now, what exactly does the difference in oxidation do to the tea? Brewing: Use a gaiwan with 100°C (212°F) water. Use 5g of tea with 100ml of water, steep for 10-15 seconds for the first 1-3 brews. (Since Zhangping Shuixian is compressed into blocks, the first brew needs to be 15 seconds, but after that, the steeping time can be the same as the other teas.) Liquor and Leaves: Teas with different oxidation levels are actually pretty easy to tell apart, much like green and black tea. Green tea isn’t oxidized, while black tea is fully oxidized. Lightly oxidized Oolongs, like Tie Guan Yin and Yongchun Buddha’s Hand, still have a thicker, smoother mouthfeel than green tea and their aromas are more intense. As oxidation increases, the tea’s color turns more orange-red, and the leaves shift from green to reddish-brown. Aroma and Taste: Lightly Roasted Tie Guan Yin: The floral orchid scent is very noticeable—whether in the air or in the cup. What’s important is that it’s not bitter or astringent at all. I believe anyone who enjoys green tea would love to try lightly oxidized Oolong tea. Zhangping Shuixian: On its own, you can really get the scent of orchid and osmanthus—floral but with a slightly sweeter touch. The liquor is smoother than Tie Guan Yin, and the water feels sweet without any grassy taste. However, when compared to Tie Guan Yin, the floral fragrance isn’t as strong or distinct. I think this is why Tie Guan Yin is so popular, while Zhangping Shuixian is less appreciated. But if you like a more balanced, sweet floral Oolong, you should definitely give it a try. Minnan Shuixian: This lightly roasted Minnan Shuixian is actually made from raw tea of the Minnan Shuixian cultivar, which is actually a variety of Minnan Bei Shuixian (Northern Minnan Shuixian). It was dried at a low temperature without undergoing the roasting process. This is my first time trying it, and the flavor is intense, with a noticeable roasted nut aroma, but it also has a slight astringency because it wasn’t roasted. Overall, the flavor is more complex. Since it wasn’t roasted at high temperatures, there’s no smoky flavor in the tea. I’ve tried many Minnan Shuixian teas before, and the roasting process in those teas didn’t integrate as well as in Wuyi Rock tea, but this unroasted version is surprisingly clean and clear. My female friends particularly enjoy this pure, layered taste. Oriental Beauty: This version of Oriental Beauty is made from tea leaves from Sanming in Fujian, not Guangxi. The Taiwanese versions are more expensive. Because of its high oxidation and light roasting, it’s very close to black tea, but it has a smooth silkiness and a refreshing taste that black tea lacks. It’s sweet with no sourness or bitterness, and has an elusive fragrance that’s hard to pinpoint. This is a unique flavor that red teas can’t quite match. If you enjoy delicate, fragrant red teas, you should definitely give Oriental Beauty a try. It truly lives up to its name—an elegant, understated beauty from the East, with depth and charm. Like me, my friends love these four Oolong teas with different oxidation levels and light roasting. They each have their own style, and it really shows how oxidation determines the flavor profile and aroma of the tea.

Today, I did a tasting comparison of four Wuyi Rougui teas. They were all made by the same master, using the same process, but each comes from a different part of Wuyi Mountain. One is from the core Wuyi Rock Tea region (the Three Pits and Two Streams area), one is from the Zhengyan area, one is from the Banyan area, and the last one is from the Zhoucha area. What is Wuyi Rock Tea? You might be wondering: if they’re all Wuyi Rock Teas, what’s the difference between these regions? Well, before diving into that, let me give you a quick intro to what Wuyi Rock Tea is and how it’s categorized. According to the national standards for Wuyi Rock Tea, it’s defined as tea made from specific tea tree varieties, grown within Wuyi Mountain’s unique natural ecosystem, and processed using traditional techniques. This tea has a distinctive “Yan Yun” (rock aroma and floral fragrance) quality. For tea to be considered Wuyi Rock Tea, it must meet these criteria: Grown in Wuyi Mountain’s 2798-square-kilometer area. Made using the traditional processing method (shaped into twisted leaves). Has the characteristic Yan Yun quality. It is a protected geographical indication product in China. Differences Between Tea Areas Now, how are these different Wuyi tea areas (core Zhengyan, Zhengyan, Banyan, and Zhoucha) distinguished? Core Zhengyan: Tea grown in the Three Pits and Two Streams region (including Huiyuan Pit, Niulankeng, Daoshui Pit, Liuxiangjian, and Wuyuanjian). Zhengyan: Tea grown within the scenic area of Wuyi Mountain. Banyan: Tea grown in the surrounding hills and semi-hilly areas. Zhoucha: Tea grown on the plains and mountainous areas near the two rivers of Wuyi Mountain. The main difference between these areas, aside from their geographical range, is the soil type. The Zhengyan region has volcanic rock, red sandstone, and shale, while the Banyan region’s soil contains a mix of half-weathered rock and gravel. Zhoucha has alluvial soil from the three streams (Chongyang, Huangbai, and Jiuqu) near the Wuyi Mountain. Charcoal Roasting vs. Electric Roasting All of these teas have been traditionally charcoal roasted, not modern high-temperature baked. So how can we tell if it’s charcoal roasting or electric roasting? Dry leaf color: If the dry tea leaves have a slightly grayish or whitish look, that’s usually a sign of charcoal roasting. Electric roasting, on the other hand, tends to preserve a greener color, without the noticeable white coating. Taste: Charcoal roasted teas often have a smoky, fire-like taste. Why does it matter whether it’s charcoal roasted or electric roasted? Traditional Wuyi Oolongs are charcoal roasted, which requires more skill and experience. Electric roasting is quicker but doesn’t infuse the same depth of flavor. Charcoal roasting imparts a unique fragrance and depth to the tea, and these teas tend to age better over time. Differences in Dry Leaves So, what kind of differences will we see in the Rougui tea, grown in these different environments? Here’s a little tip: If you find the dry leaves don’t have much aroma, try pre-warming the gaiwan with some hot water. After you warm the gaiwan, add the dry leaves, cover it, and shake it a bit. This will really bring out the aroma of the dry leaves. It’s a neat little trick that I think will make you appreciate the dry tea scent even more. Observations on Dry Leaves I started by inspecting the dry leaves and smelling the dry tea aroma. Wuyi Rougui (Zhoucha): This one has the lowest quality appearance. There are some tea stems, broken leaves, and the color is quite mixed—some are dark gray, others are brown. Wuyi Rougui (Banyan) and Wuyi Rougui (Zhengyan): The leaves are much more complete, and you can’t tell much difference just by looking. Both have some yellowish leaves, which suggests they were harvested when the leaves were less tender. Wuyi Rougui (Core Zhengyan): The leaves are noticeably smaller and tighter, which indicates they were picked from younger, tender leaves. The aroma is much more intense after shaking, with Core Zhengyan having the most pronounced dry tea fragrance, while Zhoucha is much weaker. A fun fact: for twisted-leaf Oolong teas, if the leaves are tighter and thinner, that usually means they were picked younger. If the leaves are thicker, it typically means they were harvested from older leaves. Brewing and Tasting Now, onto the brewing and tasting. I brewed all of them using a white porcelain gaiwan, with 5g of tea and 100ml of water at 100°C. I steeped the first two for 10 seconds and the third for 15 seconds. The differences between Zhengyan and Zhoucha were clear in the taste. The Zhengyan tea has a stronger, more pronounced mouthfeel with a noticeable aftertaste, especially along the sides and bottom of the tongue. The Zhoucha lacked that deep, lingering aftertaste and had a weaker fragrance. I believe great Oolong should have no “wateriness”—you shouldn’t taste any watered-down flavors, and the roasted aroma should seamlessly blend with the oxidation levels. The tea should feel smooth and dense in the mouth, with a long-lasting aftertaste and fragrance. With bad Oolong, you’ll taste bitterness and too much smoke—likely because the oxidation or roasting wasn’t done well. Some people say that Zhengyan tea feels so solid and full-bodied, almost like it has texture, and it’s true that the “rock taste” has a deep, lingering flavor that stays in the mouth. Unfortunately, I didn’t quite experience that today. Maybe I need to compare it with some other teas grown in different places but made with the same techniques to really notice the difference. But honestly, the Wuyi Rock Tea craftsmanship is so top-notch, it’s hard to compare it to anything else. If you want to taste a collection of Wuyi Rougui Oolong Teas from different soil types, please take a look at our product. It includes Core Zhengyan Wuyi Tea (Core Zheng Yan), Wuyi Rou Gui (Zheng Yan), Wuyi Rou Gui (Ban yan Tea) and Wuyi Rou Gui (Zhou Cha) Conclusion: Regional Characteristics: Wuyi Rock Tea is divided into distinct regions based on geography, soil type, and cultivation environment. Each region imparts unique qualities to the tea. Core Zhengyan: Produces the highest quality tea with a pronounced rock taste and lingering aftertaste. Banyan: Offers balanced flavors but less pronounced than Zhengyan. Zhoucha: Has a weaker fragrance and lacks a deep aftertaste compared to other regions. Processing Method: Charcoal roasting plays a vital role in enhancing the tea's depth and complexity, showcasing the craftsmanship and skill of traditional Wuyi Oolong techniques. Comparison Insights: The tasting highlighted significant differences in aroma, taste, and appearance among Zhengyan, Banyan, and Zhoucha teas, emphasizing the rich diversity within Wuyi Rock Tea.

Loose leaf oolong tea is a renowned variety of Chinese tea, cherished by countless tea lovers for its delightful taste and strong aroma. Falling between loose leaf green tea and loose leaf black tea, oolong tea embodies a unique combination of freshness and depth. Its distinctive qualities are a harmonious blend of subtle contrasts, showcasing an extraordinary and captivating charm. When drinking oolong tea, you may occasionally notice a hint of sourness in the tea. This sour taste is not inherent to all oolong teas but is influenced by various factors. Let's explore why oolong tea can sometimes taste sour in detail. 1. Improper Fermentation Oolong tea is a partially fermented tea, and its unique flavor is developed through the fermentation process. If the degree of fermentation is poorly controlled, such as fermenting for too long or mishandling temperature and humidity, unexpected chemical changes in the tea leaves may occur, resulting in a sour taste. Over-fermentation can also overshadow the natural floral and fruity notes of oolong tea, making its overall flavor unbalanced. Solution: Choose tea leaves from reputable tea farmers or brands to ensure stable craftsmanship. If you are making oolong tea yourself, pay close attention to the duration and environmental conditions of the fermentation process.   2. Poor Storage Conditions Oolong tea is highly sensitive to storage conditions. Tea leaves are highly absorbent, and improper storage, such as prolonged exposure to moisture or strong odors, can cause the tea to become damp or pick up unwanted smells, leading to sourness. This is especially common in humid regions where tea leaves are not properly sealed or protected from moisture. Solution: Store tea leaves in a dry, cool, and odor-free environment. Use airtight containers such as tin cans, ceramic jars, or vacuum-sealed packaging, and keep them away from direct sunlight. 3. Issues with Tea-Making Techniques The process of making oolong tea is complex and involves steps such as picking, withering, shaking, fixing, rolling, and drying. If any of these steps are mishandled, for example, insufficient fixing that fails to deactivate the enzymes in the tea leaves, it can result in uneven fermentation. Similarly, over-rolling or rolling for too long can alter the tea leaf structure, impacting its final flavor. Solution: Purchase oolong tea made by experienced tea makers, as their craftsmanship directly determines the tea's quality. For beginners, choosing well-crafted varieties like Tieguanyin or Dong Ding Oolong is a good starting point. 4. Aging and Transformation of Tea The sourness in oolong tea may also come from the natural aging process of the tea leaves. Some aged oolong teas (like aged Tieguanyin) undergo gradual changes over years of storage, which may result in subtle sourness as part of their flavor profile. However, if the sourness is too strong, it may indicate improper storage, such as high humidity or unsuitable temperature, leading to spoilage. Solution: If you enjoy aged oolong tea, look for trusted sellers or brands with a good reputation to ensure quality and avoid overly sour or spoiled tea. During storage, keep aged tea in a cool, dry place, such as an airtight container, away from sunlight and humidity. 5. Brewing Methods The way you brew oolong tea, including water temperature, water quality, and steeping time, significantly impacts the taste of the tea. For instance, excessively high water temperatures or overly long steeping times can release more polyphenols or acidic compounds, resulting in a sour or astringent taste. Additionally, hard water (high in minerals) can also affect the flavor of oolong tea. Solution: Control the water temperature between 90°C and 100°C, and adjust the steeping time according to the type of oolong tea, typically no more than one minute. Additionally, use filtered soft water or low-mineral bottled water to better showcase the original flavors of oolong tea.   If you want to experience more high-quality oolong teas that are neither sour nor bitter, you can explore our brand’s curated oolong tea collection. This sample introduces you to our finest selection of Chinese oolong teas, including Da Hong Pao,  Tieguanyin, Min’nan Shuixian, and Phoenix Dan Cong. It is perfect for beginners or tea enthusiasts seeking to explore a variety of flavors. Conclusion The sour taste in oolong tea can result from improper fermentation, poor storage, issues with tea-making techniques, aging and transformation, or incorrect brewing methods.  To enjoy the pure and authentic flavor of oolong tea, it is recommended to select high-quality tea leaves, store them properly, and pay attention to brewing techniques. Next time you drink oolong tea, try to observe these details and appreciate the craftsmanship and storage wisdom behind the tea!  

Chinese green tea and Japanese matcha are renowned representatives of green tea worldwide. While both belong to the same category of green tea, they differ in color, flavor, cultivation methods, processing, and varieties. These differences not only reflect the unique tea cultures and historical backgrounds of the two countries but also influence the quality of the tea and consumer choices.  iTeaworld will delve into the differences between Chinese green tea and Japanese matcha in various aspects and help readers better understand and choose the right tea for themselves. 1. How do colors differ between Chinese green tea and Japanese matcha? Color of Chinese Green Tea The color of Chinese green tea ranges from light yellow-green to deep green, depending on the tea variety, origin, and processing methods.  For instance, West Lake Longjing tea appears tender green with a clear, bright brew, while Biluochun has a slightly lighter color with a hint of yellow-green. Different processing methods, such as the temperature and time of fixing (killing the green), also affect the tea's color. Color of Japanese Matcha In contrast, Japanese matcha is typically a more vibrant color, ranging from bright green to deep green. This vibrant green results from the shading cultivation process in the production of matcha, which suppresses the decomposition of chlorophyll and preserves the green color of the leaves. Furthermore, after processing, matcha is ground into a fine powder, resulting in a more uniform and vibrant color with a rich green hue in the tea. Impact of Color Differences Color is not only a visual distinction but also reflects the internal components and quality of the tea. The rich colors of Chinese green tea highlight the diversity of different origins and processes, while the fresh green of Japanese matcha emphasizes its high quality and unique production methods.  These color differences can influence consumer preferences—some may prefer the diversity and natural hues of Chinese green tea, while others may favor the vividness and uniformity of Japanese matcha.     2. What are the flavor differences between the two? Flavor of Chinese Green Tea The flavor of Chinese green tea varies significantly depending on the variety and region. Generally, it is fresh and aromatic, with some varieties carrying floral or fruity notes.  For example, Longjing tea has a sweet taste with a distinct bean aroma, while Biluochun features strong floral and fruity aromas. Additionally, some high-quality Chinese green teas have a lingering sweetness, leaving a mild aftertaste. Flavor of Japanese Matcha Japanese matcha has a more intense and complex flavor, characterized by a distinct "smooth" sensation and sweetness. Because matcha is consumed as a whole leaf in a powdered form, it contains higher levels of amino acids and polyphenols, giving it a unique umami flavor.  High-quality matcha also has a subtle sweetness and rich layers, with a smooth, long-lasting mouthfeel. Reasons for Flavor Differences The differences in flavor between Chinese green tea and Japanese matcha primarily stem from the handling and consumption methods of the tea leaves. Chinese green tea is typically brewed in leaf form, preserving its natural aromas and flavors, while matcha is consumed as a powdered leaf tea, concentrating the nutrients and flavor compounds. This results in a more intense flavor for matcha, which often requires special tea ceremony practices to fully appreciate its unique taste.     3. How do the cultivation methods of these two teas differ? Cultivation Methods for Chinese Green Tea The cultivation methods for Chinese green tea are diverse and vary by region. Most Chinese green teas thrive in sunny, temperate climates, such as Zhejiang Longjing and Anhui Huangshan Maofeng. The tea trees generally receive full sunlight, promoting the production of polyphenols and caffeine, which contribute to the fresh aroma and rich flavor of the tea. Cultivation Methods for Japanese Matcha Japanese matcha, on the other hand, has its unique cultivation methods, notably the "shading cultivation" technique.  A few weeks prior to harvest, tea trees are covered to reduce direct sunlight, which increases the levels of amino acids and chlorophyll in the leaves. This treatment results in greener leaves with a sweeter taste and reduced bitterness. The shading also enhances the accumulation of nutrients in the leaves, giving matcha its distinctive umami flavor. Impact of Differences in Cultivation Methods The significant differences in cultivation methods between Chinese green tea and Japanese matcha lead to variations in nutritional content and flavor. Chinese green tea, grown in sunny environments, has higher levels of polyphenols, resulting in a more robust aroma and fresh taste. In contrast, matcha's shading treatment increases amino acids and chlorophyll content, making it sweeter and richer in flavor. These cultivation differences also reflect the varying cultural emphases around tea in the two countries.     4. How do the processing methods of these two teas differ? Processing of Chinese Green Tea 1. Picking: Selecting the appropriate time and tenderness of the tea leaves to ensure quality. 2. Fixation: Using methods such as pan-firing or steaming to quickly heat the tea leaves and stop oxidation, preserving their green color and freshness. 3. Rolling: After fixation, tea leaves are rolled to break the leaf structure, allowing the juices to flow and intensify the flavor and aroma. 4. Drying: The leaves are gently dried to remove excess moisture, maintaining their fresh taste. 5. Sorting and Grading: The tea is sorted and graded based on the appearance and quality to ensure consistency. Processing of Japanese Matcha 1. Steaming & Fixation: Matcha is primarily processed through steaming to retain its green hue and sweetness, unlike the pan-firing typically used for most Chinese green teas. 2. Grinding Process: Matcha undergoes stone grinding to convert the leaves into a fine powder, whereas Chinese green tea generally remains in leaf or broken leaf form. 3. Shading Treatment: This technique affects the cultivation and preserves more amino acids and chlorophyll during processing, contributing to matcha’s unique color and flavor. 4. Drying Methods: Matcha emphasizes rapid cooling to lock in freshness, while Chinese green tea utilizes various drying techniques to showcase its unique characteristics. Impact of Processing Differences The differences in processing lead to variations in the form, flavor, and nutritional content of the teas. The simpler processing of Chinese green tea allows it to retain its natural shape and aroma, while the more complex processing of matcha, involving shading and grinding, significantly enhances its sweetness and nutritional value. Additionally, the grinding process of matcha requires high skill and specialized equipment, contributing to its higher cost.     5. What are the distinctions in varieties between Chinese green tea and Japanese matcha? Main Varieties of Chinese Green Tea Chinese green tea includes a wide range of varieties, such as: Longjing Tea: Originating from Hangzhou, Zhejiang, characterized by its flat, smooth shape and unique bean aroma. Biluochun: From the shores of Taihu Lake in Jiangsu, known for its curled leaves and strong aroma. Huangshan Maofeng: Hailing from Huangshan, Anhui, with long, thin leaves and elegant fragrance. Xinyang Maojian: From Xinyang, Henan, fresh in flavor with a note of flower aroma. Lu'an Guapian: From Liu'an, Anhui, featuring a unique shape without distinction between bud and leaf. These varieties reflect the climatic and soil conditions of different regions in China, forming a diverse green tea market. Main Varieties of Japanese Matcha Japanese matcha predominantly uses high-quality varieties like Uji tea, Sayama tea, and Gyokuro tea. Uji tea, the most representative of matcha, is renowned for its high quality and unique flavor. Gyokuro is known for its extended shading, leading to higher amino acid content and a sweeter taste. Matcha typically uses premium tender leaves that are carefully selected for production. Impact of Variety Differences The differences in varieties between Chinese green tea and Japanese matcha result in variations in flavor, color, and nutritional content. The diverse varieties of Chinese green tea and their unique aromas cater to various consumer demands. In contrast, matcha relies on a few high-quality varieties that emphasize sweetness and a refined palate. The selection and cultivation of these varieties reflect the differing priorities of tea producers in each country.     6. Why do the flavors of Chinese green tea and Japanese matcha differ? Differences in Amino Acid and Polyphenol Content There are significant differences in the levels of amino acids and polyphenols between Chinese green tea and Japanese matcha. The shading cultivation in Japan increases the amino acid content while reducing the levels of polyphenols. This results in a sweeter flavor with rich umami notes in matcha and less bitterness. Meanwhile, the abundant sunlight for Chinese green tea leads to higher polyphenol content, contributing to its refreshing aroma and slight bitterness. Influence of Processing Methods The processing methods also play a crucial role in flavor differences. Japanese matcha’s steaming and grinding processes preserve more amino acids and chlorophyll, resulting in a sweeter, fuller-bodied flavor. In contrast, the fixation and rolling processes of Chinese green tea retain more polyphenols and natural aromas, leading to a crisper taste. Role of Growing Environment Shaded cultivation not only influences the chemical composition of the tea leaves but also alters their growing environment. Matcha’s shaded trees grow with tender leaves, resulting in a more delicate taste. Conversely, Chinese green tea is generally grown in open areas with plenty of sunlight, leading to richer and more robust flavors. How to Choose the Right Tea for You A. For those who enjoy a fresh, slightly bitter flavor: Choose Chinese green tea. Recommended: Longjing or Huangshan Maofeng. B. For those who prefer sweet, rich flavors: Opt for Japanese matcha. Recommended: Matcha. C. For those needing a boost or to cool down: Chinese green tea, rich in polyphenols, provides stimulation and refreshment. D. For gatherings with friends: A variety of green teas works well, offering different Chinese green teas and matcha for various preferences. E. For those seeking relaxation and stress relief: Japanese matcha's high amino acid content can help calm the mind and alleviate stress. The flavor differences between Chinese green tea and Japanese matcha arise from differences in growing methods, processing techniques, and tea varieties. Chinese green tea, with its rich polyphenol content and refreshing aroma, is widely loved, while Japanese matcha, with its sweet taste and rich flavor, holds a unique position in the tea market. Understanding these differences can help consumers select teas that match their personal preferences. Conclusion Chinese green tea and Japanese matcha, though both fall under the category of green tea, exhibit numerous differences in color, flavor, cultivation methods, processing, and varieties. These differences are rooted in the distinct tea cultures and historical backgrounds of the two countries, contributing to the unique appeal and market positioning of each type of tea. Knowing these differences enables consumers to better choose the tea that suits them and enjoy the health benefits and pleasures that tea brings. Whether you prefer the diversity and natural flavors of Chinese green tea or the sweetness and delicacy of Japanese matcha, both can add rich color and unique taste experiences to your life. Choosing the right tea for yourself allows you to enjoy the peace and satisfaction that comes with each cup—a treasured aspect of tea culture.

The origin of the Spring Festival can be traced back thousands of years, originally meant to celebrate the arrival of the lunar new year, symbolizing a new beginning and hope. During this festival, tea culture gradually developed and became an important ritual for family reunions. In ancient times, the Chinese often greeted friends and family with tea, expressing their blessings and warmth, a tradition that continues to this day. Tea plays a significant role during the Spring Festival, whether as a daily beverage or as a delicate gift. It is loved by many.     How to Choose Suitable Spring Festival Tea Gifts? Tea occupies an important position in gifts during the Spring Festival. Gifting high-quality tea is a gesture of goodwill, conveying wishes for health and prosperity. Chinese tea, especially the best loose leaf tea, symbolizes sophistication and thoughtfulness, making it a favored gift. Popular gift options include our New Year tea gift sets and Chinese green tea gift boxes, which feature delightful selections such as Huangshan Maofeng and Jasmine tea. Each tea is carefully selected, perfect for sharing with family and friends. When choosing suitable tea leaves during the Spring Festival, it can enhance the festive atmosphere and express your heartfelt sentiments. Here are a few tips for selection: Consider Taste Preferences: Different teas have varying flavors and aromas, so consider the taste preferences of your family and friends when choosing. Emphasize Tea Quality: Select the “Best Loose Leaf Tea” to ensure freshness and quality, which will provide the best drinking experience. Choose Diverse Tea Gift Sets: Like the “Chinese Green Tea Sampler,” which includes various tea types, making it suitable for different people and occasions.     What Teas Are Most Popular? Longjing Tea (Dragon Well)As a representative of Chinese green tea, Longjing tea is highly praised for its unique aroma and sweet taste.Its bright green color and clear brew, coupled with a rich fragrance, make it a favorite among tea enthusiasts. During the Spring Festival, Longjing tea not only serves as a staple beverage for family gatherings but also as an excellent choice for gifting friends. Its refreshing taste brings warmth and comfort in the cold winter, making it an indispensable tea during the Spring Festival. Jasmine Silver Needle (窨茉莉白毫)The Jasmine Silver Needle combines the refreshing fragrance of green tea with the enchanting aroma of jasmine flowers, delivering a delightful and lingering aftertaste. This tea is particularly suitable for enjoying during the Spring Festival, especially when savoring it with family and friends at gatherings. Its unique floral scent elevates the quality of the tea and adds a festive atmosphere. Jasmine flowers symbolize beauty and purity, reflecting the auspicious wishes for the New Year during the Spring Festival. Chinese Green Tea SamplerFor tea lovers who enjoy trying different varieties, the Chinese Green Tea Sampler is the best choice. This set includes a range of high-quality teas such as Longjing, Biluochun, Huangshan Maofeng, Enshi Jade Dew, Jasmine tea, and Old Tree Green Tea. Whether for personal enjoyment or as a gift, this sampler meets your needs and showcases the diverse flavors of the Spring Festival. Old Tree Green TeaMade from tender buds of ancient tea trees, Old Tree Green Tea features a clear brew and rich flavor. This tea is particularly popular during the Spring Festival, as it not only represents the richness of time but also symbolizes harvest and good fortune for the New Year. It is a popular choice in tea gift sets, making it a great gift option. 2025 New Year Tea Gift SetThis gift set includes ten unique aged teas crafted by masters. It features Wuyi Narcissus Oolong, Tieguanyin Oolong, aged Fenghuang Dancong, raw Pu'er, ripe Pu'er, double steamed Liubao tea, Shoumei white tea, Lapsang Souchong, Jasmine green tea, and 1980s brick tea. This set is perfect for gifting and celebrating the spirit of sharing. It represents not just a tea gift but also an invitation for you and your loved ones to create connections and joyful moments together. The eco-friendly packaging reflects respect for sustainability while its unique design embodies the festive atmosphere of the Spring Festival, conveying blessings and warmth.     The Meaning of Tea to Chinese People Tea, as an important part of Chinese culture, is not just a beverage but also a lifestyle and a spiritual symbol. During the Spring Festival, tea symbolizes reunion and harmony, representing beautiful wishes for the New Year. By sharing tea, people express their love and blessings for one another, which is at the heart of the tea culture during the Spring Festival. The ritual of tea drinking nurtures interpersonal relationships, creating lasting memories, especially during such an essential celebration.   Conclusion This Spring Festival, choosing a suitable tea leaves will not only add warmth and joy to your family gatherings but also serve as a beautiful gift to convey your heartfelt sentiments. iTeaworld's carefully selected “Chinese Green Tea” series and “Tea Gift Sets” will enhance your Spring Festival experience. Let us welcome the New Year in the aroma of tea and enjoy the beautiful moments of reunion. Visit iTeaworld now to select your favorite Spring Festival teas and embark on a wonderful tea-tasting journey!

Choosing the right Chinese green tea can be challenging for beginners, especially when faced with numerous varieties and flavors. By understanding some basic knowledge, you can better find the tea that suits your taste. The history of Chinese green tea dates back thousands of years, with the earliest records found in Shennong Bencao Jing, where ancient people regarded green tea as a precious beverage for both daily life and medicinal purposes. This article will guide you on how to choose the right Chinese green tea for yourself. Understand Your Flavor Preferences First, as a beginner, you need to determine what type of green tea you prefer. Do you like a robust flavor or a more elegant taste? Here are some types of green tea: Rich-flavored green teas: Such as Twinings bagged green tea, Japanese matcha, and Zhu tea. Elegant-flavored green teas: Such as Longjing and Biluochun, which are more delicate and suitable for those who enjoy subtlety, yoga, or meditation. By tasting different types of green tea, beginners can gradually understand and identify their preferences. Common Varieties of Green Tea China has many well-known varieties of green tea, such as: Longjing (龙井): Produced in Zhejiang Province, known for its flat leaves and unique fragrance. Biluochun (碧螺春): Produced in Jiangsu Province, featuring a refreshing fruity and floral aroma. Huangshan Maofeng (黄山毛峰): Known for its tender green buds and sweet taste. Anji Baicha (安吉白茶): Although its name contains "white," it is actually a type of green tea with a fresh flavor. Xinyang Maojian (信阳毛尖): Produced in Xinyang, Henan, it is popular for its tender leaves and refreshing taste. Understanding the characteristics of each variety helps beginners choose the tea that suits them. How to Identify Quality Green Tea High-quality green tea typically has the following characteristics: Appearance: Tender green color, uniform shape, and free from impurities. Liquor Color: Clear and bright, usually a yellow-green color. Aroma: High-quality green tea has a fresh, natural scent with no odd odors. Taste: Fresh and vibrant, with a noticeable aftertaste. Leaf Base: After brewing, the tea leaves should unfold evenly and appear tender.     Differences Between Green Tea and Other Types of Tea The main difference between green tea and other types of tea lies in their fermentation levels: Green Tea: Unfermented, retains the natural substances of the tea leaves. Black Tea: Fully fermented, known for its distinct aroma and flavor. Oolong Tea: Semi-fermented, offering a unique flavor profile that lies between green and black tea. Dark Tea: Post-fermented tea, like Pu-erh, which undergoes a long fermentation and aging process. Best Times to Drink Green Tea Green tea is best consumed during: Morning: Helps to refresh and wake you up to start the day. Afternoon: Acts as a tea break to relieve fatigue. Note: Due to its caffeine content, it is not advisable to drink green tea in the evening, as it may affect your sleep.     Importance of the Polyphenol-Amine Ratio A key factor when choosing green tea is the polyphenol-amine ratio. This ratio refers to the relationship between tea polyphenols and tea amino acids: Tea Polyphenols: One of the main components that usually imparts a bitter taste. Amino Acids: The main components that contribute to the freshness and aroma of the tea. These two elements need to be balanced to ensure a harmonious flavor. Generally, a lower polyphenol-amine ratio results in a fresher taste, suitable for those who enjoy lighter flavors, while a higher ratio leads to a more robust flavor. Choosing the right polyphenol-amine ratio can greatly impact your tea-drinking experience. Different Types of Green Tea and Their Polyphenol-Amine Ratios The picking grade has a direct impact on the polyphenol-amine ratio: High-grade tea: Such as bud tea, has a high content of amino acids and a delicate, elegant flavor, ideal for those seeking a fragrant cup. Low-grade tea: Such as one bud with three leaves, is generally more robust; however, if there are too many tea stems, the flavor may become flat. Thus, selecting the right picking grade is crucial for improving the quality of green tea. How to Choose the Right Green Tea for Yourself Determine Your Taste: If you prefer a delicate, sweet, and fragrant cup, choose high-grade green tea. If you enjoy a robust flavor, consider lower-grade options. Experiment with Brewing Methods: Different brewing techniques can affect the flavor and aroma of the tea. Brewing at lower temperatures better preserves freshness, while high temperatures can accentuate bitterness. Carefully Control Brewing Time: Oversteeping or understeeping can impact the flavor of the tea. Through continuous tasting and evaluating, you will gradually find the green tea that best suits you and enjoy the pleasures of tea. Food Pairing with Green Tea Green tea pairs well with various foods, including: Desserts: Such as matcha cake or chocolate, which can balance the sweetness. Light Dishes: Such as steamed fish or salads that highlight the tea's freshness.     Health Benefits Green tea is not only delicious but also offers numerous health benefits. Research indicates that green tea is rich in antioxidants, such as tea polyphenols, which help combat free radicals and slow down aging. Additionally, the components in green tea aid in boosting metabolism, maintaining cardiovascular health, and improving oral hygiene. Moreover, moderate consumption of green tea can enhance attention and memory. Conclusion By understanding your flavor preferences, learning about the polyphenol-amine ratio, and selecting the appropriate picking grade, you can successfully navigate the diverse world of green tea and find the tea that suits you best. I hope this information helps you embark on a delightful tea-drinking journey!  

Hey, tea lovers! If you’re like me and love teas bursting with rich flavors, aromas, and captivating stories, then you’ve come to the right place. Today, let’s dive into Xinyang Maojian, a true treasure in the world of Chinese green tea. It’s not only cherished for its unique taste but also for its profound cultural background. The Lesser-Known Stories Behind Xinyang Maojian The Story of the Song Thrush In the tea mountains where Xinyang Maojian is produced, you can often spot a little bird with a sharp beak and big eyes, covered in soft yellow feathers. This bird is called the 画眉 (huà méi), or song thrush. Not only is this bird melodious and delightful, but it also helps out by catching insects on the tea plants. The tea farmers love it! Legend has it that the towering old tea tree on the mountain was planted from superior tea seeds brought by this very bird. International Honors Additionally, Xinyang Maojian won a first-class gold medal at the 1915 Panama-Pacific International Exposition, showcasing its international recognition and quality. Folklore There’s a beautiful legend about a girl named 茶姑 (Chagu), who searched for healing herbs to help her sick villagers. One day, she met an old herbalist and shared the community's struggles. Touched by her kindness, the elder revealed to her a magical tea, which later became known as Xinyang Maojian. It’s said that this tea comes from high-quality seeds carried by the hardworking song thrush, which not only sings beautifully but also helps farmers control pests.     What Sets Xinyang Maojian's Core Production Areas Apart? The main production area of Xinyang Maojian is concentrated in Xinyang City, Henan Province. Nanshan and Xishan Nanshan: Slightly warmer temperatures; tea is harvested in early April. Xishan (High Mountain): Harvesting occurs in late April. Harvesting Standards Tea pickers adhere to strict guidelines known as the “五不采” (Five Don’ts): 不采老茶叶 (No old leaves) 不采小茶叶 (No small leaves) 不采马蹄叶 (No fish leaves) 不采茶果 (No flower buds or immature fruits) 不采老枝梗 (No old branches) They ensure timely and selective harvesting. Superior Growing Conditions What’s the secret behind great Xinyang Maojian? Its growing conditions: Fertile soil Abundant rainfall Plenty of sunshine These factors contribute to the robust growth of tea trees. Xinyang Maojian mainly uses the 清明茶 variety, known for its tender buds and fine leaves. The brewed tea is fresh and fragrant, exuding a unique charm. In Xinyang’s special climatic conditions, the tea flourishes and is carefully picked when the leaves are at their best in spring.     What Makes Xinyang Maojian So Special? Xinyang Maojian is one of the finest loose leaf teas in China! Its leaves are deep green, dense, and tender, earning it the name “毛尖” (Maojian, meaning "hairy tip"). Its standout features include: Sweetness: High-quality Xinyang Maojian carries a natural sweetness after brewing, especially noticeable in the aftertaste. Fragrance: The aroma is fresh and elegant, often described with regional characteristics of bean, chestnut, or tender fragrances. Slight Bitterness: There may be a slight bitterness initially, which is a natural expression of the tea polyphenols, quickly transforming into a sweet aftertaste with a hint of nuttiness—truly delightful! The Production Process of Xinyang Maojian: Savoring the Craftsmanship of Tea The production process of Xinyang Maojian involves several key steps: Fresh Leaf Spreading: Freshly picked leaves are spread out, usually on odorless mats, to dry. They are spread about 5 to 10 cm thick and turned gently every hour. Top-grade and first-grade tender leaves are cooled for 1 to 2 hours before frying, while lower grades need at least 3 to 4 hours of cooling to ensure they are freshly processed on the same day. Killing Green: This step uses a frying pan to halt enzyme activity and initial rolling. The pan is heated to 140-160°C, using about 500 grams of fresh leaves per batch. Leaves are flipped and rotated for about 3 to 4 minutes until soft. Final Frying: The temperature is controlled at 80-100°C. Initially, a tea brush is used to handle the leaves, transitioning to hand-rolling to achieve the signature shape. Initial Drying, Cooling, and Re-Drying: The initial drying process aims to partially dry the tea, followed by cooling and subsequent drying. This is repeated multiple times to ensure the tea’s dryness and quality. Sorting and Final Drying: Finally, the tea is sorted to remove impurities and incomplete leaves before the last round of drying to guarantee quality and flavor.     Brewing Tips from Beginner to Expert Want to experience the exquisite flavors of Xinyang Maojian? Check out these simple brewing tips: Choose the Right Teaware: Xinyang Maojian is best brewed in a clear glass cup. This allows you to appreciate the beauty of the leaves as they unfurl in the water. Water Temperature: Use water around 80°C for brewing. Higher temperatures help release the nutrients while keeping the tea clear. Tea Amount: Typically, use 3-5 grams of tea. The tea-to-water ratio for Xinyang Maojian is about 1:50, using 150-300 ml of water. Brewing Time: The first steep should be around 20 seconds to fully extract the aroma and flavor while avoiding bitterness. Brewing Methods: You can use various pouring techniques for Xinyang Maojian: Top Pour: Fill your cup with hot water and then add the tea leaves. Middle Pour: Add some hot water first, then the tea leaves, and finally fill it up. Bottom Pour: Place leaves in the cup, add hot water to about 1/4 full, steep for 1-2 minutes, then top it off with hot water at 75°-85°C. Enjoying the Tea Savor the movement of the leaves and the taste of the tea. After tasting, you’ll appreciate its refreshing flavor and lasting sweetness. Using a transparent glass teapot helps you admire the beautiful color of the tea. This tea is also a great addition to Tea Gift Sets, bringing joy to both new and returning tea drinkers.     The Health Benefits of Xinyang Maojian Aside from being delicious, Xinyang Maojian offers numerous health benefits! Here are some of its wonders: Antioxidant Properties: Rich in tea polyphenols, this tea acts as a strong antioxidant, helping combat free radicals and aging while lowering the risk of certain chronic diseases. Cardiovascular Health: Studies show that the polyphenols and other compounds in green tea can help reduce cholesterol and lower the risk of atherosclerosis. Metabolism Boosting: The caffeine and other components in Xinyang Maojian may enhance metabolism, aiding in fat burning and supporting weight loss. Dental Health: Fluoride and other elements in green tea can help prevent tooth decay and reduce plaque formation. Digestive Health: This tea aids digestion, alleviating discomfort and even helping prevent gastrointestinal infections due to its antibacterial properties. Xinyang Maojian is an ideal afternoon pick-me-up! Just remember, while this tea has many health benefits, moderation is key—overindulging or drinking it on an empty stomach might cause some issues. Enjoy it in suitable amounts based on your personal health status. Frequently Asked Questions About Xinyang Maojian What does Xinyang Maojian taste like? Xinyang Maojian delivers a delicate, complex flavor, blending light fruity and nutty notes, with a smooth mouthfeel and a hint of sweetness. How should I store my Xinyang Maojian? Keep the tea in a cool, dry place, away from direct sunlight, ideally in a sealed container to maintain its freshness. Can I reuse the tea leaves? Absolutely! You can steep Xinyang Maojian leaves multiple times, each infusion offering a different tasting experience! Does Xinyang Maojian contain caffeine? Yes, like most green teas, it has a moderate caffeine level—perfect for a gentle boost.     Conclusion Incorporate Xinyang Maojian into your daily life or gift it to someone special to share this renowned Chinese Tea and savor its exquisite flavors. You’ll also be embracing a cherished tradition. At iTeaworld, we are thrilled to offer this extraordinary loose leaf tea, inviting you to explore the wonderful world of Xinyang Maojian with us!

History of Huangshan Maofeng Green Tea Tea Grown in the World’s Most Unique Mountain Huangshan, known as "the first wonder of the world," is located in Anhui, China, famous for its unique granite peak formations, peculiar pines, strange rocks, sea of clouds, hot springs, and winter snow. Huangshan is also an important sacred site for Taoism and Buddhism, and was listed as a UNESCO World Heritage site in 1990. Huangshan Maofeng is produced in the scenic Huangshan mountain range, where the climate is mild and rainfall abundant, creating ideal conditions for tea trees to grow. The geographical environment of Huangshan provides exceptional growing conditions for Huangshan Maofeng, resulting in the tea’s unique quality. Its history can be traced back to the Ming Dynasty, flourishing during the Qing Dynasty. Historical records indicate that Huangshan tea was well-known over 400 years ago. Historical Legend of Huangshan Maofeng According to legend, during the Ming Dynasty, a newly appointed county magistrate of Yi County named Xiong Kaiyuan brought his servant to Huangshan and got lost. They encountered an old monk and stayed overnight at a temple. The monk brewed tea for his guests; the tea leaves were slightly yellow, resembling bird tongues, and covered in white down. Upon pouring hot water, the steam swirled around the bowl, forming a white lotus that slowly rose and released fragrant steam, filling the room with a delightful aroma. Inquiring about the tea’s name, the magistrate learned it was called Huangshan Maofeng. Before departing, the monk gifted him a packet of the tea and a gourd of Huangshan spring water, insisting it must be used for brewing. The magistrate later petitioned the emperor but was unable to achieve the desired results, realizing it was due to the water's influence. He ultimately decided to become a monk, taking the name Zhengzhi, and the tea gained renown thereafter. Discover the top of green tea and savor the unique flavor of Huangshan Mao Feng! Taste Now>>> Distribution and Tea Leaf Differences of Huangshan Maofeng Huangshan Maofeng is cultivated throughout Huangshan City, with major production areas including Huangshan Scenic Area, Huizhou District, Fuxi, Shexian, and Qimen. These regions are located around Huangshan on the 30°N latitude line, characterized by their rugged terrain, high humidity, and fertile soil. Among these, the largest production comes from Shexian, accounting for 45% of the total; Qimen accounts for 25%; the remainder comes from other districts. In terms of flavor, the Maofeng from Huangshan Scenic Area and Huizhou District is considered the best, while Qimen Maofeng has gained popularity for its attractive appearance and decent taste in recent years. Fufeng Maofeng is renowned in tea circles for its exceptional flavor. Overview of Different Regions’ Maofeng Huizhou District and Huangshan Scenic Area Maofeng: Yellow-green appearance, but high-quality flavor and aroma. General Qimen Maofeng: Smaller, refined shape but slightly weaker aroma. Shexian Maofeng: Greenish color, pleasing appearance, and medium to upper-level flavor. Varieties of Huangshan Maofeng The tea tree species used in Huangshan is primarily the large-leaf variety, which differs from the small-leaf varieties like Biluo Chun. When brewed, Huangshan Maofeng does not appear as "delicate" as the small-leaf types. In the early picking season, Maofeng may have smaller buds, but after the Qingming Festival, the tea tends to undergo explosive growth, resulting in larger leaves and stems, often referred to as "exploding buds." In addition to the large-leaf variety, Maofeng may also be produced using Qimen's Zhuye variety along with later-selected strains such as Anhui No. 3, Anhui No. 7, Wan Nong 95, Yanglin 783, Fuzhao No. 2, and even recently introduced varieties like Wuniu Zao. Overall, for pure taste, the local large-leaf variety, often referred to as "native variety," is known for its unique softness and elegant orchid aroma, a characteristic that cannot be replicated by other strains. Discover the secrets of green tea to energize and refresh your daily routine! Click to buy>>> Grading Standards for Huangshan Maofeng The grading of Huangshan Maofeng is stringent. The top-grade Maofeng is made from fresh leaves with one bud and one leaf or initial two leaves, possessing high quality. Different grades of Huangshan Maofeng each have unique flavor characteristics: One Bud One Leaf: This is the high-grade Maofeng, with tender leaves, a green sheen, and golden-yellow fish leaves, known as "golden slices." The tea soup is clear and bright, with a fresh taste and elegant aroma typical of Huangshan Maofeng. One Bud Two Leaves: This level of Huangshan Maofeng has a richer flavor and improved brew strength. While its aroma may not be as delicate as that of one bud one leaf, it still retains the fresh characteristics, with a more pronounced taste. One Bud Three Leaves: This Maofeng has a higher level of maturity in its leaves, with a rich and smooth flavor that is also more resilient to brewing. Its aroma is stable while maintaining the fresh scent of Huangshan Maofeng. Production Process of Huangshan Maofeng Whether using traditional hand-kneading or modern machines, the current production of Maofeng primarily employs the "烘青" process (baking green) and the stir-frying method has almost become obsolete. The commonly used production processes include: spreading green - killing green - shaping - baking (three times). Another method includes a kneading step, which introduces: spreading green - killing green - kneading - baking. Key Points that Affect Quality Most Huangshan Maofeng is now produced by machinery, and the killing green process is rarely performed by hand. Some producers still use charcoal for killing green, which enhances aroma. Kneading: Non-kneaded Maofeng highlights freshness, with a clear and sweet tea juice. Kneaded Maofeng has a richer tea juice and aroma. Typically, the tender leaves harvested before the Ming Festival do not undergo kneading; kneading is common for teas harvested after Guyu (Grain Rain). Baking: There are various baking methods, including charcoal baking, wood burning, and electric baking. It goes without saying that charcoal and wood baking produce the best aroma. As a typical representative of baked green tea, the baking process for Huangshan Maofeng is quite complex: The baking process consists of two steps. The first step is “hair fire” (sub-baking). Generally, four baking stoves are aligned, with the temperature starting from 90-95°C and gradually decreasing (by 5-7°C increments). Fresh out of the pot, the tea is placed on the first baking tray at higher temperature. When new tea is added, the previous batch is moved to the next tray in a sequential manner. This continues with light stirring every 5-7 minutes. After about 30 minutes, the tea will reach 70% dryness, at which point a process called “spreading and airing” is conducted. The thickness of the spread-out tea should be around 3 centimeters, and after 30-40 minutes, when the 70% dry tea starts to “re-humidify," a second baking process with the earlier tea is combined for the second baking step. The second step is “full fire” (final baking). Each batch is 1.5-2 kg, at a temperature of 65-70°C, with light stirring, starting with intervals of 15 minutes and gradually extending to 20 minutes until fully dry. Flavor Characteristics of Huangshan Maofeng Green Tea Before the Ming Festival: Sweet and fresh, with hints of orchid and chestnut aroma. Before Guyu: Stronger aroma and prominent sweetness. After Guyu: May have some bitterness and is usually used for making stir-fried tea. Every sip of green tea is a gift from nature, seize the opportunity to savor authentic green tea! Act Now>>> Wild Huangshan Maofeng The most unique flavor comes from wild tea, which is usually picked around Guyu and tends to have a much higher aroma than ordinary tea garden tea. One sip delivers a prominent orchid fragrance that lingers pleasantly in the palate. Notably, after drinking Huangshan Maofeng, a sip of plain water a few minutes later reveals a sweet aftertaste.     Appearance of Huangshan Maofeng In terms of flavor, high-quality Maofeng should be a tender yellow-green color, sometimes likened to ivory. The best flavor comes from one bud one leaf, with a clear yellow soup and a distinct cooling, fragrant taste. The orchid aroma is undoubtedly the hallmark of Maofeng. Some claim to detect a chestnut fragrance, but this typically arises from high-temperature baking rather than a hallmark of the tea itself. Unlike Longjing tea’s strong bean aroma, Huangshan Maofeng offers a subtle, elegant scent, reminiscent of a refined lady - understated yet approachable. Common Misconceptions High-altitude tea sprouts later than low-altitude tea: This is not always the case. Orchid aroma: Not every Maofeng has it; genuine tasting is necessary. Handmade tea: Market availability of handmade tea is now extremely limited. How to Brew Huangshan Maofeng for Best Results Tea Ware Suggestions: It is recommended to use a glass or white porcelain gaiwan for brewing green tea. The high transparency of glass and porcelain allows drinkers to visually observe the tea leaves unfolding in water and the color changes of the tea soup, enhancing the enjoyment of tea tasting. Additionally, glass and porcelain do not alter the taste of tea, preserving the original color, aroma, and flavor, unlike colored ceramic or metal teapots which may affect the tea's true taste. Water Temperature: Avoid using boiling water (100℃) immediately as it may harm the freshness of the leaves. Control the water temperature between 75-90℃; the gentler the tea leaves, the lower the brewing temperature should be. Brewing Method: Do not pour water directly onto the tea leaves, as tender green tea leaves can be damaged. Instead, pour hot water into the cup at a higher point, allowing the water to cascade and swirl the leaves for an even infusion. Quick Infusion: Tender green tea can become bitter with prolonged brewing. Although Huangshan Maofeng is less likely to become bitter, it is recommended to brew for 1 minute before tasting. If a stronger flavor is desired, you may extend it to 2 minutes. Tea-Water Ratio: Generally, the recommended ratio for Huangshan Maofeng is 1:80, meaning 2g of tea should use 160ml of water. Brewing Times: Typically, Huangshan Maofeng can be steeped 3-4 times. For "grandfather-style" brewing in a glass, where tea and water are not separated, it is preferable to leave about 1/3 of the tea soup in the cup while adding new water to maintain a consistent concentration. Storage of Huangshan Maofeng The moisture content of green tea should be kept as low as possible, under 6%, and tea producers should strictly control the moisture content of finished tea. The storage environment should maintain low relative humidity, ideally below 60%. Tea leaves should be kept away from odors. Avoid direct sunlight. Light can affect tea quality, and prolonged exposure to strong light can damage chlorophyll, leading to faded color and degraded quality. Sun exposure can also introduce stale flavors that make the tea undrinkable. Prevent crushing the tea leaves. Avoid putting pressure on the leaves to keep their beautiful appearance. Low-temperature storage of the green tea should ideally be between 0-10℃.

Longjing tea has a history that goes way back, all the way to the Tang Dynasty in China. There was this famous tea connoisseur named Lu Yu, who wrote the world's first book all about tea called The Classic of Tea.  In it, he mentioned that tea was grown in the Tianzhu and Lingyin temples near Hangzhou. By the time of the Northern Song Dynasty, Longjing tea was already a prized tribute item. When the Ming Dynasty rolled around, Longjing tea started to make a name for itself, its reputation spreading far and wide. It began to leave the monasteries and became a drink for everyday folks. Emperor Qianlong, during his six southern tours, visited the Longjing tea region four times to watch the tea harvesting and processing, and he'd drink tea and write poems. During the Republic of China era, the famous Longjing tea became the cream of the crop among Chinese teas. The reason Longjing tea was able to become so famous and well-known is twofold: firstly, the quality of the tea is top-notch, and secondly, it's deeply rooted in history and culture. Main Production Areas of Longjing Tea Longjing tea is a super famous green tea from China, primarily grown in Hangzhou City and the surrounding areas in Zhejiang Province. Here's a breakdown of the main batches of Longjing tea: West Lake Production Area This is the heart of Longjing tea country, located in the West Lake District of Hangzhou City. It includes spots like the famous Lion Peak Mountain, Longjing Village, Yunqi, Huqiao, and Meijiawu. West Lake Longjing tea is known for its four amazing qualities: it's green in color, rich in aroma, sweet in taste, and beautiful in shape. It's like the gold standard for Longjing tea. Qiantang Production Area This area covers other parts of Hangzhou City besides the West Lake District, like Xiaoshan, Yuhang, Fuyang, and such. The Longjing tea from these places can also be called Qiantang Longjing or Hangzhou Longjing. Yuezhou Production Area This region spreads over parts of Shaoxing, Jinhua, and Taizhou, including areas like Keqiao, Yuecheng, Xinchang, Shengzhou, Zhuji in Shaoxing, and some parts of Pan'an, Dongyang, Tiantai, and other county-level cities. The Longjing tea from these areas is known as Yuezhou Longjing. Other Production Areas Besides the three main production areas, there are other places like Pan'an County and Dongyang City where they also grow Longjing tea. Varieties of Longjing Tea Longjing tea comes in a few different varieties that are known for their unique qualities: Group Variety (Quntui Zhong) This is the original Longjing tea variety and is considered to have the best tea quality. The Longjing tea from Lion Peak Mountain in the West Lake area, which is often talked about, is from this variety. Generally, the Group Variety is harvested a bit later than other varieties, around the Qingming Festival. This variety is only grown in the West Lake production area, and the planting area is very limited. It's a bit like the OG of Longjing teas. Longjing 43 Longjing 43 is a cloned variety that was developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences from the Longjing group. It's a bush type with medium-sized leaves, semi-spreading plant posture, and dense branching. It's an extra early variety, known for its high yield and quality. It's perfect for making green teas like Longjing and Qiqiang, with a flat shape, smooth surface, tender green color, long-lasting rich aroma, and a sweet and mellow taste. Wuniuzao This variety is the fastest to mature, and it starts sprouting as soon as the Beginning of Spring arrives, and it can be harvested in early March. Since Wuniu Early looks similar to West Lake Longjing and has a high yield, some unscrupulous merchants use it to pass off as West Lake Longjing early in the spring tea market. Wuniu Early tea has a flat and smooth appearance, with a bright green color and a strong, fresh aroma. It's known for its sweet and mellow taste and bright, clear tea soup.     Grading of Longjing Tea Top-grade Longjing tea is usually made from tea leaves that have just started to unfurl from the bud, what we call "one bud and one leaf." For grades 1 to 3, the tea is picked a bit more open, so it's either "one bud and one leaf" or "one bud and two leaves." For grades 4 to 5, the tea leaves are a bit more grown, with a focus on "one bud and two leaves" and some tender tea leaves that are still folding, plus a small amount of "one bud and three leaves." Anything below grade 6, and you're looking at more mature leaves, usually "two or three leaves opposite each other." Harvesting Seasons The first flush of tea (that's the spring tea) has to be wrapped up before the beginning of summer, which only gives us a little over a month to harvest, and that's because we pick Longjing tea as soon as we see the bud. The second flush starts around the time of Lesser Fullness (a solar term) and ends a few days after Grain in Ear (another solar term). The third flush begins at the Summer Solstice and finishes up a few days before Great Heat. The fourth flush, which is also called the "little spring tea," starts about ten days before the Beginning of Autumn and ends at White Dew, when we close the tea garden for the season. Longjing Tea Spreading Requirements Once the fresh tea leaves arrive at the factory, they need to be sorted in five different ways before spreading: Different varieties of fresh leaves need to be kept separate. Leaves picked on a sunny day need to be separated from those picked on a rainy day. Leaves from mature trees (including those that have been pruned) need to be separated from leaves from older trees. Leaves from sunny slope tea plants need to be separated from leaves from shady slope tea plants. Leaves picked in the morning need to be separated from leaves picked in the afternoon. This is because different fresh leaves have varying bud and leaf sizes, thickness, color depth, stem thickness, and water content. For example, fresh leaves from older tea trees have thin stems and thin leaves, and they require a lower temperature when frying. If you mix them with fresh leaves from mature trees that have thick leaves, large buds, and thick stems, the older leaves might get burnt due to high temperature, while the mature leaves might turn red due to insufficient temperature. Also, leaves from sunny slope tea plants have a greenish-yellow color, while leaves from shady slope tea plants have a darker green color. Mixing them together when frying will result in a tea with a motley color. On top of these five separation principles, the fresh leaves also need to be piled by grade and spread separately. The thickness of the spread should not exceed 3.5cm for high-grade Longjing tea leaves. If the frying material supply is insufficient, it can be spread thinner. For medium-grade Longjing tea leaves, 7-10cm is appropriate; for low-grade Longjing tea leaves, it can be up to 24cm or even thicker. The spreading must reach a water loss rate of 10-15%. The spreading time depends on the weather, usually 8-24 hours; on cloudy and rainy days, it can be spread thinner and for a longer time; on sunny and dry days, it can be spread thicker and for a shorter time. During the spreading process, the fresh leaves should be gently turned over appropriately to allow the water to evaporate evenly. Generally, the leaves should be gently turned every 4-6 hours. Turning the leaves too roughly can damage the buds and leaves, causing red discoloration, which affects the quality of the finished tea. The Craft of Making West Lake Longjing Tea The craft of making West Lake Longjing tea is very particular, and it includes the following main steps: Harvesting:West Lake Longjing tea leaves are usually picked between Qingming and Guyu, when the leaves and buds are still tender. Pickers need to be gentle to avoid damaging the tea leaves. Killing Green:The picked tea leaves need to go through a killing green process to stop the enzymes inside the leaves from working and prevent further fermentation. The traditional method is to stir-fry the leaves in a pan at high temperature for a short time to keep the leaves fresh and green. Rolling:After killing green, the leaves are rolled to help them take on the tea's characteristic flat shape. Rollers need to pay attention to the strength and speed to ensure even pressure so the leaves form the unique shape of Longjing tea. Pan-firing: The rolled leaves are pan-fired to dry them out and help develop their aroma. The temperature and time need to be controlled so the leaves dry quickly at high heat and release their unique fragrance. Trimming:After pan-firing, the tea leaves are trimmed, which means sorting and grading them to ensure quality and appearance. Storage:The trimmed leaves are stored to let their aroma develop and stabilize. They need to be kept dry and away from light to maintain their freshness and quality. The whole pan-firing process is divided into three stages: raw pan, return to humidity, and finishing pan. The raw pan shapes the leaves flat in about 15 minutes, drying them to about 70-80% dry. The return to humidity involves spreading the leaves on a bamboo screen for about an hour to let them regain some moisture. The finishing pan dries the leaves further to less than 5% moisture and sets their shape, which takes about 20 minutes. Quality Verification Check the Anti-Counterfeit Label Genuine West Lake Longjing tea comes with an anti-counterfeit label issued by the Hangzhou West Lake Longjing Tea Management Association. Each label has a unique number that can be verified by scratching off the protective coating and entering the digits to find out the corresponding tea farmer or producing company. Tea Leaf Color High-quality West Lake Longjing tea is characterized by its flat, smooth, elegant, and neatly uniform appearance with a vibrant green color. If the tea looks loose and rough, feels light and feathery, shows visible veins, and has a dull yellowish hue, it's a sign of lower quality. Appearance Top-notch Longjing tea has a flat, smooth, elegant, and sharply pointed look with a tender green color, moist and clean appearance. Aroma West Lake Longjing tea has a rich fragrance with the distinctive scent of orchids and a hint of honey sweetness. Fake Longjing tea tends to have a much lighter and less distinct aroma, lacking the characteristic orchid scent. Tea Soup Color The tea soup should be tender green or yellow-green, bright, and clear. High-quality Longjing tea will not have a soup that is yellowish, dark, dull, or murky. Hand-crafted West Lake Longjing Tea It has a fresh, mellow, and sweet taste that integrates seamlessly with its aroma. The tea soup is clear, bright, and stands up well to multiple infusions. Machine-processed Longjing Tea It has a lighter taste with a shorter aftertaste. If the processing temperature is too low, the tea will have a grassy flavor. If it's too high, the taste will be less fresh, losing the characteristic fresh, mellow, and sweet qualities of Longjing tea, and it won't stand up as well to multiple infusions.     Brewing Tips Water Temperature You'll want to use water that's around 75 to 85℃. Never use boiling water at 100℃ because Longjing tea is an unfermented tea with very delicate leaves. If you pour boiling water on it, you'll damage the leaves and draw out a bitter taste that can ruin the flavor. How to Control the Water Temperature Of course, we're not going to use a thermometer to check. The best way is to pour the boiling water into a 'fair cup' first, and then pour it into the teapot to brew. This way, you can easily control the water temperature. Remember the High Pour, Low Pour Technique When you 'high pour,' you increase the surface area of the water column that comes into contact with the air, which cools the water more efficiently. Storage After Pouring After you've poured the tea and if you're not planning to brew again immediately, make sure to leave the teapot lid open, not closed. As for the amount of tea leaves, just enough to cover the bottom of the teapot is fine. Brewing Time The brewing time increases with each infusion.     Fresh longjing vs. Aged Longjing Tea As the saying goes, "Drink tea fresh, drink wine aged." Here are some tips to help you figure out if your Longjing tea is fresh or past its prime: Color Fresh Longjing tea has a vibrant, bright green color, and the tea liquid is yellow-green and bright. Aged tea, on the other hand, looks dull with a grayish-yellow-green hue, just not as perky and fresh-looking. If fresh tea is mixed with aged tea, the overall color of the dry leaves can look patchy. But if aged tea that's been refrigerated is mixed in, it can sometimes be hard to tell because its color is still green. Aroma Fresh tea has a high, rich aroma with notes of tenderness or chestnut flowers that lingers around. Aged tea's aroma is more subdued and might have a musty, stale smell. Taste Fresh tea tastes invigoratingly fresh with a sweet aftertaste and a rich mouthfeel. Aged tea's flavor becomes weak and watered down, lacking in depth and interest. Texture Fresh tea is generally dry to the touch, giving a crisp feel. If you rub it between your fingers, it makes a crisp, clear sound. Aged tea, because it's been around longer, is more prone to getting damp. It feels heavier and doesn't make that crisp sound when rubbed. How to Differentiate Spring Tea from Summer/Autumn Tea To tell if your Longjing tea is a spring tea or a summer/autumn one, here are some things to look for: Leaf Shape and Color Spring Longjing tea leaves are flat and smooth with sharp, slender tips. The buds are longer than the leaves and have a tender green color without fuzz on the surface. Lower grades will show a shift from tender green to dark green, and even blackish green, with larger leaves and a coarser texture. Infusion Color The infusion of spring Longjing tea is a bright tender green (or yellow). For summer and autumn teas, the infusion is more likely to be bright yellow, indicating a lower grade of tea. Aroma Spring teas have a fresh aroma, sometimes with a delicate chestnut scent. Summer and autumn teas will have a fresh but coarser aroma, and the overall quality is significantly inferior to that of spring teas of the same grade. Taste Spring Longjing tea has a refreshing or rich and mellow taste. The taste of summer and autumn teas tends to be strong, slightly astringent, and less fresh, with a yellowish leaf base. Leaf Base After brewing, check the leaf base. Spring tea leaves are tender green and relatively intact, while lower grades will show larger, more mature leaves with a color changing from tender yellow to green, and finally to yellow-brown. Picking Timeline Remember, the best Longjing tea is picked before the Qingming Festival (around early April), known as "Mingqian" tea, which is the sweetest and most delicate of the year. Later harvests, like those after the 'Grain Rain' period, produce lower grades of tea that are less fresh and less spring-like in character. Storage Tips for Longjing Tea Keep It Dry: Longjing tea should have a low moisture content, no higher than 6%. Make sure the tea producer really watches the water content in the finished tea. Low Humidity: The air in the storage environment should be on the dry side, ideally kept below 60% humidity. No Foul Odors: Don't let the tea come into contact with any smells. You know how sponges soak up scents – tea is like that too, but you don't want it soaking up the wrong ones. Out of Sunlight: Keep the tea away from direct sunlight. Light can affect the quality of the tea, especially if left in strong light for too long. It can destroy the chlorophyll, making the tea look dull and yellow, and it won't taste as good. Plus, if you leave it in the sun, it can get a weird, sun-baked flavor that's hard to drink. Handle With Care: Avoid squishing the tea. Crushing it can mess up its good looks. Chill It: For the best results, store Longjing tea in a cool place, with temperatures between 32°F to 50°F (0-10°C).Enjoy your journey into the world of Longjing tea, and elevate your tea-drinking experience with these insights!