Lim Kim Hui has been involved in the arts his entire life, working with ceramics and teaching for over forty years. From a young age, he loved painting, and during high school, he was the champion of the school art competition and served as an assistant in the art society. He was the only student in his school to achieve an A1 in art during his secondary exams.

During his two-year military service, he designed emblems for the armored vehicles he operated and would draw temporary tattoos with a marker in exchange for instant noodles, cigarettes, and toilet paper in the evenings when there was no military training; customers even had to take numbers and queue.

His first job in 1980 was as an apprentice in a newly established factory, Ming Village, that produced replicas of ancient Chinese ceramics. Although he lived in the east and the factory was in the west, requiring four hours of daily commuting, his passion for the job was evident. Initially hired to paint blue and white porcelain, the factory saw his youth and strength and assigned him to production, specifically making vase prototypes—a factory employing 300 workers.

In production, he also learned to create sculptures and worked with a master from Taiwan to learn mold-making and replicate these sculptures in fiberglass. After mastering plaster mold-making, he rotated through various departments—original molding, production molding, slip casting, and finally wheel throwing—all the while teaching ceramics to students who came to learn.

After ten years at Ming Village, where he learned techniques for replicating traditional Chinese blue and white porcelain available nowhere else in Singapore, he also met his wife, a painter of blue and white dragon and phoenix designs.

In 1990, desiring a space for creative freedom, he took over a pottery studio in the Tampines industrial area. Despite the challenges of covering living expenses and studio rent, he found freedom tough but fulfilling, handling all tasks from production to glazing and firing kilns.

His work was diverse, accepting any orders that could be made from ceramics, such as fishing rods, cameras, and cakes (for display only). Despite previously focusing on blue and white porcelain and overglaze colors at the factory, he sought to satisfy his passion by experimenting with various high-temperature glazes, starting with traditional ones like cinnabar red and celadon, and later exploring Japanese glazes like Shino, Oribe, and ash glaze. However, these glazes, referred to as “kiln transformations” due to unique effects achieved by wood-fired kilns under oxygen-restricted conditions, could not be replicated in modern electric kilns.

Environmental constraints have made wood-fired kilns rare, thankfully offset by modern inventions like electric and gas kilns. After establishing his studio, he bought a second-hand gas kiln and spent considerable time experimenting with high-temperature reduction glaze formulas, successfully testing thousands of formulas and documenting over two thousand firings.

Due to the limitations of using a single type of clay at Ming Village, he began formulating high-temperature clays, especially suitable for pairing with tenmoku glazes, and occasionally using local clays to make Jian ware.

From 1980 to the present, spanning over forty years, he has taught ceramics to thousands of students in his studio and ten primary and secondary schools, held personal ceramic exhibitions, led numerous student group exhibitions, and participated in international ceramics exhibitions in Shanghai, Japan, Belgium, and Taiwan. He was also invited to participate in the “2018 Dehua He Chaozong Cup Tea Set Industrial Design Competition” in China, where he won an award of excellence.

Lim Kim Hui，一生与美术为伍。陶瓷制作及教课超过四十年。
从小喜欢画画，中学时是学校美术比赛的冠军人物，也任美术学会的助教。中学会考美术更是全校唯一考获A1成绩的学生。
在两年的服兵役期间，为所驾的装甲战车设计标志，一到晚上若无军训就用一支魔术笔帮人画假纹身，酬劳是快熟面、香烟及卫生纸，顾客还得拿号码排队。

1980年踏入社会的第一份工就是到一间刚成立的制作仿中国历代古瓷的工厂（明园，Ming Village）当学徒。家住东部，工厂在西部，每天花在交通上两边来回就用了四个小时，可见对这份工作的热爱。

原本来这工厂是应做画青花瓷的彩绘员。但应该是厂方见我年轻、身强力壮，就被分配到生产部，也就是制作花瓶生坯。（拥有三百个员工规模的工厂）生产部也包括雕塑人像，我就跟着来自台湾的师傅学把泥塑人像翻模，翻制成玻璃纤维的成品。有了制作石膏模的技术之后再逐一去每个部门。製作原模、生产模、注浆，最后拉坯，同时也在教上门学陶的学生拉坯。在明园前后共十年，学了在新加坡也只有这里才学得到的仿中国青花古瓷的传统制作技艺，也在明园认识了青花龙凤彩绘员的妻子。

由于在明园只限制做仿古中国瓷，很想找一个能让自己自由创作的空间，于1990年，机缘巧合下顶下了淡滨尼工业区的一间泥艺工作室，开始有了自己构思的创作。理想是美好的，但事实是残酷的。除了生活费还有每个月的租金，当时想学陶艺的人不多，工作上以前若碰到困难，有同事大家商量解决，但自己的工作室一切大小事，制作、配釉、烧窑，才是真正的苦其心志，劳其筋骨。作业非常多样化，只要能用陶瓷做的订单我都接，钓鱼竿、相机、蛋糕，当然是只供摆设的纪念品。

在以前工作的工厂只专注于青花瓷及釉上彩，但这并不能满足我对陶艺的热爱。开始研究各种高温釉的配方，先从传统釉着手，如辰砂红、青瓷、影青、油滴天目、兔毫天目、及木叶天目等等。之后又对日本的传统釉也感兴趣，又研究了如志野、織部、灰釉。然而这些釉在今天普遍陶艺界所用的电窑是绝对烧不到的。因为古代的顶级釉色称为窑变，那是由于以前的窑火都是用木柴升温，在偶尔氧气不足的气氛下出现了与普通一般烧的成品不一样的釉色，又不知道什么原因，因此称之为窑变。

现在由于环境的问题，柴烧窑已不普遍，感恩现代发明了电器窑之外还有煤气窑。作者成立了自己的工作室之后千方百计买了一台二手的煤气窑，也由于当时生意不好，工作量少，刚好可以用些多余的时间矿硏究釉配方。几十年下来试驗成功高温还原配方整千个，还原烧窑火候过程记录两千多次。所用的瓷泥，由于以前在明园打工时，任何造型只用一种瓷泥，于创作方面有所局限，因此也开始调配高温陶土。而这高温陶土也最适合与天目釉搭配。偶尔也会採用一些本地泥，制作建盏。

从1980年至今四十多年，除了教工作室的学生拉坯做陶瓷，前后在十间中小学教导陶艺，总共学生有千人之多。办过个人陶艺展，带领学生多次举办师生团体展，也参加海内外陶艺展，有中国上海、日本、比利时、台湾、更受邀参加＂中国德化何朝宗杯2018茶具工业設計大赛，入选优等奖。

Loose leaf tea refers to tea leaves that have been taken out of the bag or canister. These tea leaves are placed in a cup with hot water and steeped for maximum flavor.

A cup of Jasmine Pearl Tea contains 4 grams of dried jasmine flowers, which give off an aroma similar to that of jasmine perfume or soap. It infuses flavors like honey and nutmeg, hence why people often enjoy it with milk or cream.

History of Jasmine Pearl Tea

Jasmine Pearl Tea has been around for centuries. It’s origins go back to as early as the 18th century. It was originally made in the North East of China by a man named Wang Ji. He created one of the most famous Chinese drinks, which is still popular today.

Wang Ji had an amazing knack for making tea and would sell it to locals who wanted something to drink in their homes during winter, when they were less likely to venture outside. He would make it while they waited and he would even offer them advice on how to improve their health with his tea – some even say that he had healing powers!

Made from the buds and leaves of Camellia sinensis var. Assamica plant.

The Jasmine Pearl Tea is harvested in the Spring when the buds are still tightly closed and are then withered to stop the plant’s natural tendency to produce chlorophyll. The leaves are then rolled into tight balls or pearls, which gives the tea its name.

White teas can be brewed at lower temperatures than other teas, because their polyphenol content is higher and they lack tannins. This means each cup takes less time to brew, which means it can be drunk more quickly and it still retains all of its health benefits

Health Benefits of Jasmine Pearl Tea

Being a black tea that is popular in the Middle East. The Jasmine Pearl Tea has a sweet, floral aroma and a delicate flavor. The tea originates from China but its cultivation spread to other countries. It’s considered one of the most expensive teas in the world because it is made up of small, rare leaves picked from jasmine flowers during their first blooming season.

The several health benefits of regularly consuming Jasmine Pearl Tea are:

-Helps with weight loss

-Reduces stress

-Improves concentration

-Promotes digestion

-Prevents premature aging

Brewing the Perfect Cup

Brewing the perfect cup of jasmine pearl tea, much like brewing any type of tea, requires boiling water and a small amount of loose leaf tea leaves. It is important to note that you should not steep for too long or the flavor will become bitter.

You can use different types of teas as well as different amounts to create your own unique flavors. There are endless combinations you can make by adding in ingredients such as cinnamon, ginger, cloves or vanilla pods. You could also try adding in other spices like nutmeg or cardamom to give your jasmine pearl tea a new twist and enhance the flavor even more.

Why You Should Be Drinking Jasmine Pearl Tea on a Regular Basis

Jasmine Pearl tea is a type of green tea that has been infused with the natural aroma of jasmine flowers. This type of tea is excellent for overall health and wellness. It can help you in so many ways – from giving you energy to calming your mind.

As the temperature starts to rise, it’s important to keep your body cool and energized. That’s why we’re recommending that you drink jasmine pearl tea on a regular basis. Not only will it keep you hydrated, but it can also give you some much-needed mental clarity as well as help regulate your appetite.

Pu er is produced in a very unique way. The leaves are wilted under limited amounts of sunlight before being tightly compressed with other leaves to create dark-colored bricks. They are then aged for months or years, giving them their distinctive flavor.

There has been some concern among Pu er connoisseurs that the increased production of this tea will eventually lead to less quality as producers try to keep up with demand.

The Major Types of Pu Er Tea

Young Pu Er

Young raw pu er tea is a good choice for those looking for a more natural and organic tea. It is harvested earlier in the season, which makes it more rare and provides a smoother taste.

Young raw pu er doesn’t need to undergo the traditional fermentation process and can be enjoyed when it’s still green. While some prefer it as an iced tea, others brew it traditionally without any additives like milk or sugar.

Aged Pu Er

Aged pu er is a type of tea that is made by fermenting raw pu er tea leaves. The fermentation process changes the color and flavor of the tea.

Aged Pu Er is often very expensive, with some types costing up to $2,000 a pound! It was traditionally mainly reserved for imperial families and high-ranking officials in ancient China.

Ripe Pu Er

Ripe Pu Er tea is similar to aged Pu Er tea. It is characterized by a pungent earthy flavor, and has a very high caffeine content.

Ripe Pu Er tea is made of dark tea leaves that have been stored for many years before being plucked and processed for consumption. The leaves are then rolled into tight balls and covered with a thick layer of fuzzy white mold (called “yu” in Chinese) which gives the leaves its scent and taste. The process can take more than 5 years to complete, with the quality depending on how long the leaf has been stored in the warehouse for aging purposes.

What Makes Pu Er a Unique Tea Experience?

Pu Er is a unique tea experience because it has a long history in Chinese tea culture, as well as an interesting taste that goes beyond just sweet and bitter.

Pu Er tea is produced in Yunnan province, China. It’s the most expensive type of tea on earth with prices ranging around $1,600 per kilo for the highest quality to more than $600 for the lowest quality.

It’s best served at room temperature using ceramic cups that are warmed before pouring. The drinker should look for three characteristics: fragrance, sweetness and bitterness.

Brewing the Perfect Cup of Pu Er Tea

The perfect cup of Pu Er Tea is a delicate balance of tea leaf and water. The tea leaves are steeped in hot, but not boiling water, for around half an hour. The high quality leaves will produce a dark amber liquor with a heavy body and earthy aroma.

The best way to brew the perfect cup of Pu Er Tea is to boil the desired amount of water (4-8 cups) in a pot or kettle. Pour the boiled water over your desired amount of tea leaves into a teapot, then steep for about 30 minutes.

Pairing Pu Er Tea With Food and Other Drinks

The variety of flavors in this type of tea lets it be paired with a variety of foods and other drinks. White Pu Er goes well with foods that are light and sweet while red Pu Er goes well with richer foods like desserts.

Many people drink Pu Er tea alongside their meals. The pairing depends on the type of food but a good rule to follow is not to drink anything acidic or spicy such as wine or coffee together with the tea because they will have a negative effect on each other’s taste and health benefits.

Benefits of Drinking Pu Er Tea Regularly

Pu Er Tea has been shown to have many benefits for the human body. It is rich in antioxidants, which help protect against and repair cells from the damage from free radicals. Pu Er Tea also lowers blood sugar levels and cholesterol in the body, while also helping regulate sleep cycles and mental health.

Pu Er Tea has been around for centuries! It is used as a part of traditional Chinese medicine and as a result, there are many different types of Pu Er tea that focus on specific things like lowering blood pressure or aiding digestive problems.

Today, we will be discussing the various health benefits associated with drinking this type of tea.

Chinese tea helps increase brain power

Drinking tea is more than just a tradition. It can also help you increase your brain power. With the combination of caffeine and L-theanine, it provides energy and regulates sleep patterns.

Some of the brain boosting benefits of tea include improved memory, enhance cognitive functions, and improved moods. The main reason for the boost in brain power is due to L-theanine which is found in green tea. L-theanine has been proven to increase alpha waves which are associated with concentration span and attention spans.

Tea drinking dates back centuries ago when it was discovered by Buddhist monks in China who drank it for its medicinal properties. Tea has been known to have many health benefits including anti-aging properties, but many don’t realize that it can also help boost brain power.

Decreases risk of heart attack by 30%

A study was conducted by the Chinese University of Hong Kong and the University of Hong Kong to determine the effects of drinking tea on the body. It was found that when compared to those who did not drink tea, those who drank tea had a 30% decrease in risk of heart attack.

The researchers followed up with participants from a large-scale population-based health promotion project in Hong Kong for over six years. When they analyzed data from more than 69,000 participants, they found that people who drank more than four cups of tea per day were 30% less likely to have a heart attack than those who never or rarely drank tea.

Promotes a healthy weight and mood balance

Tea is an indispensable part of Chinese life. It has developed into a cultural symbol, a daily beverage and an art form. Chinese Tea is used for various purposes in Chinese culture. For example, there are times when tea is consumed as a beverage, while in other cases it is used for religious ceremonies or as decoration.

The following benefits have been discovered by the research done on the links between tea and health:

1. It promotes weight management by decreasing appetite and increasing fat oxidation.
2. It helps improve mood balance by providing antioxidants that reduce inflammation in the brain.

Enhances memory and improves concentration

Drinking Chinese tea has been shown to have many health benefits. One of these benefits is the ability to improve memory. It is said that the amino acid L-theanine in tea improves memory and concentration by increasing alpha waves, which are responsible for feelings of relaxation.

It has also been shown that tea can inhibit oxidative stress and help with cognitive impairment, a condition where people find it difficult to think clearly or perform everyday tasks because their brain does not function properly.

Reduces risk of stroke by 10%

Researchers found that drinking tea reduces the risk of stroke by 10%.

A study conducted in China and published in the journal Stroke found that people who drank tea regularly for at least three years cut their risk of stroke by 10%. The research examined a group of 65,917 adults in China. The researchers found a 10% decrease in the number of strokes for those who drank tea, specifically Chinese tea and green tea.

The research team is not certain how drinking green tea lowers stroke risk, but they speculate that it might be because green tea contains polyphenols and other natural antioxidants which have been shown to improve the function of our blood vessels and increase blood flow.

Oolong has a high level of the antioxidant compound catechin, which may help prevent Alzheimer’s disease and certain cancers. Oolong also contains caffeine, but not as much as black or green tea does. One cup of oolong contains about five milligrams less caffeine than a cup of coffee.

Types of Oolong Teas

There are many types of oolong tea, but the most popular are Tie guan yin, Ceylon, and Ti Kuan Yin.

Tie guan yin is a dark oolong tea from China. It has a floral aroma, with hints of chocolate and roasted chestnuts. The taste is sweet and earthy with an astringent aftertaste that lingers for some time.

Ti Kuan Yin is a lighter oolong tea from China that has a light body with a very mild flavor and smells like flowers. Some people say it tastes like green or white tea because it does not have as much body as other types of oolong.

Ceylon is grown in Sri Lanka which makes for a rich cup of tea that can be enjoyed hot or iced.

Origin of Oolong Tea

Oolong is a type of tea that originates from the Fujian and Guangdong provinces of China. Oolong can be broad-leafed or meticulously rolled.

Oolong is a type of tea that originates from the Fujian and Guangdong provinces of China. It can come in a broad-leafed form or as meticulous rolls. It is believed to have originated in the Qing Dynasty with some citing Taiwan’s Wuyi Mountains as its birthplace.

Oolong Tea’s Health Benefits

Oolong tea is a lesser-known type of tea, but it is just as healthy as its more popular counterparts.

Oolong is made from the same plant that green tea and black tea come from. Oolong teas are in the middle of green and black teas because they are fermented for about half as long as green tea and for about twice as long as black tea. This means that oolong has many health benefits, but also some drawbacks that make it less desirable than other types of teas.

Health Benefits: Oolong is rich in antioxidants, which can help fight free radicals. It also reduces cholesterol and helps to prevent aging and certain diseases like cancer. Drinking oolong tea on a regular basis will result in a healthier lifestyle while promoting longevity.

Is Oolong Tea Good for My Health?

Oolong tea has a wide range of health benefits from lowering cholesterol to reducing the risk of cancer. Oolong tea is not a miracle drink but it is beneficial for people who are looking for something that will help them stay healthy and energized.

Many experts believe that oolong tea has a positive effect on the body’s metabolism which can lead to weight loss. It also helps prevent chronic diseases such as diabetes and promotes clear skin and healthy teeth.

There are many ways in which oolong tea can have an impact on your health. Drinking one cup a day will not make you healthier, but drinking two cups or more may have a noticeable effect on your wellbeing.

5 Reasons to Drink Oolong Tea

Finally, we will be discussing the benefits of drinking oolong tea.

First and foremost, it is high in antioxidants, which are good for your body. It protects against heart disease and cancer. Secondly, it boosts your metabolism but also lowers your cholesterol levels. Thirdly, it enhances brain function and mental clarity. Fourthly, it helps to reduce stress levels. Last but not least, it helps to maintain a healthy weight by increasing the feeling of fullness and suppressing hunger pangs.

The benefits of drinking tie guan yin oolong tea are plentiful and worth exploring if you want to live a healthier life!

At Tea Chapter we offer a wide variety of oolong teas, from Jin Xuan, Ru Gui, Dong Ding, Tie Guan Yin and many others. Visit our online store and browse our entire collection of oolong tea.

Pu Erh Tea is the kind of tea that needs an acquired taste, you either grow to love it or it is just not your cup of Tea. But there’s more to just tasting, there are many health benefits to Pu Erh.

Let’s get intimate with Pu Erh Tea

Pu Erh Tea Types

There are two types of  Pu Erh – raw (sheng) and shou (ripe).

The raw Pu Erh undergoes the classic, traditional fermentation process which was originally first first produced in the town of Pu’er. Many traditional tea drinkers like to drink raw Pu Erh as the fermentation process honors the long-established method of production. After the fermentation process, these raw Pu Erh would be tightly compressed into tea cakes and left to age naturally. Raw Pu Erh tea cakes will be left to age for about 20-40 years till it reaches maturity. Although raw Pu Erh can be drunk before maturity, many tea drinkers will let it age and mature like fine gourmet wine as mature raw Pu Erh brews extraordinary tea like no other.

The ripe Pu Erh undertakes a much more modern and quicker process. The ripe Pu Erh leaves are covered and dampened, which quickens and cuts shorts the fermentation process to months as opposed to the 20-40 years that Raw Pu Erh tea takes to age.

4 Main Health Benefits of Pu Erh tea

Pu Erh Tea has been touted as a healthy fermented tea that is jam-packed with a multitude of health benefits for the body for centuries. And yes, these health benefits have been backed up by research.

1: AIDS DIGESTION AND WEIGHT LOSS

There has been much research on humans, rodents, and cell lines and they have each confirmed that Pu Erh tea indeed displays weight-loss and blood lipid lowering effects. The main bioactive components in Pu Erh tea are theabrownin (TB), polysaccharides, polyphenols, and statins and they down-regulate the biosynthesis of fat and up-regulate the oxidation of fat to cut weight and reduce the content of lipids in blood. So now you know, for maximum weight loss results, Pu Erh tea should be consumed on a regular basis and especially after a heavy oily meal.

2: PACKED WITH ANTI-OXIDANTS

If you think that green tea has the highest level of anti-oxidants, think again. According to this research, Pu Erh tea has been found to ‘inhibit tumor cell growth in rodents’ and drinking Pu Erh on a regular basis would be a natural “anti-tumor agent’ with almost no side effects.

3: GOOD FOR THE HEART

Pu Erh Tea has been the subject on many researchers’ lips as it has been said that it is a natural way to lower bad cholesterol. Indeed, much research has shown that regularly drinking Pu Erh Tea has been known to lower bad cholesterol levels in the body, which keeps the risk of heart disease at bay.

4: HELPS PREVENT DIABETES

In 2015, the Journal Food and Function published a study establishing that Pu Erh Tea was able to ‘lower sugar levels in vitro and in mice.’ This could be the start of progressive research where Pu Erh tea could help with people exhibiting pre-diabetic symptoms or people with type 2 diabetes.

So, which Pu Erh Tea is better?

Based on this research, both ripe and raw pu-erh tea extract are similar in terms of ‘caffine content, enzyme inhibition and antimicrobial activities’ but raw pu-erh has a slightly ‘better antioxidant capacity owing to its higher polyphenol content.’ It is also important to note that there are many fake Pu Erh sellers out there so it is important to purchase from trusted reliable sources. If you have not settled on which Pu Erh tea to try, we recommend browsing through our Pu Erh tea selection here.

The china is important because it controls the strength of your cups of tea – this is determined by how much porcelain there is in contact with your hot water. The utensil should be one that allows for easy movement of fluid, allowing for an even flow rate and heat distribution. For best results, you should use a porcelain teapot with a lid made out of stainless steel or glass.

What Chinese Tea Means to You

Tea is one of the most widely consumed beverages worldwide and it is a symbol of tradition and culture. It has been around for thousands of years and can be found in multiple cultures. Tea is a sign of hospitality, hospitality that extends to all levels from personal to national. The age-old ritual of pouring tea after meeting someone (whether formal or informal) is an important part of Chinese culture.

The idea behind this question was to find out what Chinese Tea means to each individual, whether it be a daily drink or something more than that. This question gives us an insight into what the person wants from their life and how they want their life to progress.

Why You Should Have a Tea Brewing Station in Your Home

Having a tea brewing station in your home is a great way to enjoy, and share, the pleasure of tea time with family and friends. Whether you are interested in brewing iced tea or hot coffee, infused teas or herbal infusions, there are plenty of great options for the perfect brew at home. The best part is that you can save yourself from the hassle of having to leave your home to get your caffeine fix!

When selecting a new appliance for your kitchen or living room, think about where it will work best. In addition to having a visual appeal and offering convenience, choosing appliances that complement one another can help ensure that you have enough space on hand for which they can be used most effectively.

How to Make the Right Kind of Boil Water for Tea

Boiling water is the first step to making the perfect cup of tea because, as you might know, it kills any microorganisms and impurities. For a successful boil, you need an even heat source and a large enough container. You should also make sure that the water doesn’t boil over into your pot or on the stovetop.

The first step to making the perfect cup of Chinese tea is boiling water. To avoid boils, you must start with clean water in a clean pot from an even heat source with a large enough container that allows for easy removal of excess water. Next, it is important that when adding tea leaves or spices like cinnamon sticks or cardamom pods, they don’t touch the bottom of your pot.

Step-by-Step Instructions on How to Prepare Tea in an Infuser

The art of preparing tea has been taken to a new level in infusers. Infusers are handy tools that allow you to boil the right amount of water, place the tea leaves, and let it brew for five minutes.

There are many different types of infusers designed for chinese tea, such as those for green, black or oolong teas. The general instructions on how to prepare tea in an infuser are as follows:

• Add one teaspoon of loose leaf tea per cup

• Fill the bottom reservoir with cold water

• Add boiling water – let it just cover the leaves before pouring into a cup or mug

Enjoying the Perfect Cup of Chinese Tea

It is a pleasure to drink the perfect cup of Chinese tea. Brewing the perfect Chinese tea requires a lot of expertise, and there are many ways to prepare it.

Chinese teas can be enjoyed in a number of ways, whether it is with milk or without any additions. The key to enjoying your Chinese tea is by brewing the right amount of water for your preferred brewing method.

Lapsang Souchong has an intense smoky aroma and flavor with a sweet and spicy finish. These characteristics are achieved by drying the leaves over fragrant pine fires, which are then smoked with pine needles and leaves from the Lapsang area before packaging. This process gives this tea its distinctive smoky flavor and dark coloration.

Why Choose Lapsang Souchong Over Other Teas?

Lapsang Souchong is a black tea widely known for the smoky, woodsy flavor that distinguishes it from other teas. It is a delicate and complex tea that is often considered to be one of the most enjoyable black teas on the market.

Lapsang Souchong tastes woodsy and smoky, which sets it apart from other blacks. The taste is also light and delicate. Lapsang Souchong is an excellent tea to be consumed at any time of day, but it may not be the best choice for someone who likes a more robust cup of tea such as Assam or Irish Breakfast.

How to Drink Lapsang Souchong Tea the Right Way

Unlike other types of teas, Lapsang Souchong is made using the traditional “wok firing” method in which pieces of fresh and raw leaf are added to a wok with water and allowed to steep for five minutes before being removed from the wok and allowed to cool. The leaves are then oxidized in airtight containers for up to three years.

Serving Lapsang Souchong tea is much easier than with other types of teas because it can be brewed straight, without any milk or sugar needed for its distinctive smoky flavor.

Other Types of Lapsang Tea and the Differences Between Them

As you might be aware, there are many types of Lapsang souchong that you might encounter in your tea journey.

Lapsang souchong oolong tea and Lapsang souchong black tea, both are made from oolong tea leaves that have been withered for 12 hours before rolling. However, the leaves must include only one bud and two tips.

Lapsang souchong green tea is made by steaming fresh oolong leaves during the wilting process. These leaves are then dried to stop them from opening further. This green tea will have a hint of vegetal character with a sweet aftertaste.

What are the Benefits of Drinking Lapsang Souchong Tea?

This black tea is also known for its health benefits. It contains antioxidants and helps in fighting cancer, diabetes, and heart diseases.

Lapsang Souchong tea has a flavor that you will not find in other teas like it because of the dry leaves used to produce it. The leaves have been heated up to release the fragrance in a process called roasting; this gives the black tea its unique smell and flavor.

The health benefits of Lapsang Souchong are unmatched by any other type of flavored black or green tea as it contains antioxidants that fight cancer, diabetes, and heart diseases.

For most people, tea-drinking is prescribed as alternative medicine. Many researchers have accounted for its use to enhance one’s immunity against diseases and sicknesses, alleviate inflammations, and prevent critical illnesses.

For some, sipping a cup of tea is an excitement-filled escape from the incessant and fast-paced motion of our lives.

BRIEF HISTORY

Legends of China tell of a serendipitous discovery of the mystical brew. Emperor Shennong had the first privilege to taste the strange drink when leaves from a nearby tree found their way to the emperor’s freshly boiled water. He was elated with the flavor of the drink and soon tested it with various other leafy ingredients. Some versions of the legend tell how the emperor poisoned himself with a bad herb, and how he cured himself with a good one; hence, the reason for its healing properties.

Nevertheless, in documented reports, tea is believed to be first developed during the Shang Dynasty (formally documented in the 3rd Century AD) in the Yunnan region of Southwest China, where it was used as a medicinal drink. Since then, it found its way to the western trade with the Portuguese and British.

Soon after, the word of the leafy beverage became widespread in various nations including India, Korea, and Japan where they cultivated their style of brewing. As centuries passed, the production and consumption of tea became increasingly globalized among nations like Africa, Taiwan, Iran, United Kingdom, Australia, Americas, and Iran – with each country imposing their modifications and having their preferences.

HOW IS CHINESE TEA MADE?

The Chinese boast of thousands of centuries worth of experience trying to make the perfect cup of tea for your sipping pleasure. Their expertise in the art of literally making tea from the start shows particular attention to detail aligned to the traditional Chinese method.

Tea-picking was a meticulous step in production, demanding intense labor due to the stringent method in picking tea leaves, and clutch-decision making due to the natural uncertainty of weather conditions. Following the collection, the leaves were cured by Sunning, Firing, and Rolling. Each step is carefully done to achieve the tea’s unique flavor profile.

According to tradition, the Chinese showed immense reverence to the art of producing tea that women were not allowed to engage in the activity during menstruation so as not to sully the practice or product.

WHAT MAKES IT DIFFERENT?

Among various nations, tea style differences were due to the endemic plants that grew in their lands. And it was like this for quite a while back in the day. However, with the increasingly globalized world, products are massively traded among large tea-producing countries to take and give.

So, we now try to see how local preferences impose the differences in the tea culture. Focusing on the two major tea producers, China and India, there is not much difference between the two in terms of types of teas produced and how it is produced. There is, however, a distinct difference in the taste. Chinese teas are known for their lightness, simplicity, and refreshing sensation, whereas Indian teas give off a spicier, sweeter, and stronger linger in the taste buds.

In terms of being creative with their beverage, Indians may opt to enjoy theirs with sugar and milk, while the Chinese prefer to have it plain and simple.

Japan is also a big player in the tea-producing business. One major difference in the production method is that they prefer steaming the leaves rather than pan-firing as how the Chinese would do it. In terms of flavor, Japanese tea has a more vegetal and maltier taste as compared to the lighter and sweeter Chinese counterpart.

WHAT ARE THE TYPES OF CHINESE TEA

PU ERH TEA

Pu Erh Tea is made from the leaves of what the natives call the “wild old tree” which grows in the Yunnan Province of China, the birthplace of Chinese Tea. The traditional Chinese method of producing Pu Erh tea processes leaves by fermenting them rather than brewing.

It contains a decent amount of caffeine that invigorates both the nervous and cardiovascular systems. People mainly drink it for weight loss, cholesterol control, cancer prevention, and liver maintenance. Lovastatin, a prescription medicine used to lower cholesterol, is found in small traces in Pu Erh Tea, which is believed to be caused by a contaminant bacterium living in the leaves.

An exciting feature of the Pu Erh Tea is the dynamic flavor profile – on top of having a multitude of flavors such as sweet, bitter, woody, astringent, and floral. The intensity of flavor profiles changes with time. Fresher teas may be sweet, whereas older ones may be bitter or woody.

LAPSANG SOUCHONG

Lapsang Souchong was a variant of the traditional green tea which differed due to the altered rolling, oxidizing, and drying method in an attempt to preserve the flavor during a year and a half journey in trade. The result was a whole new flavor profile which gave it a smoky pine taste.

It’s anything but bitter, so it’s not usual to have it with sugar, milk, or honey. Depending on how it’s prepared, it can have a vast flavor profile such as smoked paprika, whisky, woody, and pine resin.

It’s often used in combination with other teas like Earl Grey or Keemin to augment flavor and provide a strong robust aroma. Lapsang Souchong Tea is also used in stocks, stews, soups, seasoning, and spices.

TIE GUAN YIN

Tie Guan Yin is one of the more popular versions of the traditional Oolong Tea, where the characteristics lie between that of the Green, less oxidized, Tea and the Black, more oxidized Tea. The two types of Tie Guan Yin are the yellow Anxi which has a flowery and light aroma and the reddish-brown Muzha, which has a more dominant nutty punch.

Drinking Tie Guan Yin Tea is believed to help slow down aging, lose weight, exude body heat, and alleviate the adverse effects of smoking.

Along with its flavor and aroma, it brings the rich Chinese culture and history to the delicate taste buds of a privileged few: how serendipity paved the way to make one of the most prestigious beverages sought after today. And how wars and fortunes were turned over by its control.

The exotic tea gets its punch from its unique fermentation process. And the result is a progressive post-fermentation feature, comparable to fine wine, in which the quality gets better with time. The best of its kind is kept for 15 years before consuming, contrary to most teas that are best consumed right after.

HOW IT’S MADE

For a tea to be worthy of being called Pu Erh, it has to be born into it by a large leafy plant called Camellia Sinesis var. assamica which grows only in the Southwestern part of China. Leaves are lightly plucked to avoid bruising and early oxidation. Then, the leaves are dry roasted into a large wok that suspends the oxidation, but not too much to still let the good bacteria thrive.

Afterward, production diverges to either two approaches, depending on the target market and purpose:

1) The Sheng style is the traditional fermentation process which takes around 15-20 years, or longer, to achieve the desired rich and deep flavor of Pu Erh Tea. Traditional drinkers prefer this style as it honors the long-established method of production.; while

2) the Shou style utilizes a catalyzed fermentation approach through the incorporation of necessary heat, moisture, and bacteria to hasten the process to be ready for consumption after just one and a half years. Between the two, Shou style doesn’t come cheap, having over at least 15 years just to get it to the right level.

THE GOOD STUFF

Pu Erh Tea is great for the mind as it is good for the soul. It stimulates the brain, enhancing focus, awareness, and critical thinking. Whether you’re planning to kick-start an important day or just want to wash out last night’s hang-over, the bodacious booze guarantees its wonders.

The body would be happy to take its fair share of benefits from the mystical brew. Pu Erh Tea by itself, or even as a blend, is widely believed to promote healthy weight loss by regulating the creation of new fats while burning the excess stored ones.

The fermented tea provides more benefits than the usual dried and brewed teas. Found in fermented goodies, probiotics, the good bacteria, are proven to improve multiple areas of the body including the digestive, cardiovascular, and immune system – enhancing overall health and well-being.

Additional for the legume lovers, Pu Erh Tea helps balance out the antinutrients found in the seeds, nuts, grains, and the like which tend to inhibit optimal nutrient absorption.

Pu Erh Tea is a grown-up man’s drink, not for the little kids. It’s different from the traditional flowery, light, and sweet caress normal teas are known. Rather, it immerses the drinker into the multi-layered experience of depth, maturity, and density. It’s not a drink for all, but only for the most serious advocates of fine Chinese tea drinking.