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 It was originally made in the North East of China by a man named Wang Ji.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.

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.

With minimum processing, Dragon Well retains the essence of it’s tea leaves. Therefore, the selection of tea is plays a very crucial role here.

As the season changes, and when the climate gets warmer, the tea leaves would produce more anthocyanins and it would cloud and envelope the tea with bitterness.

Tea expert Xue Yongjun attributes that the taste Dragon Well tea changes according to the seasons. The temperature before Qingming Festival (that is, around April 5) would be the best as the temperature would stay generically low while slowly warming up, which is beneficial to the growth of Dragon Well buds and hence the quality of tea. For Dragon Well teas harvested on a later date, the temperature would rise too rapidly causing the tea buds to grow too fast, producing longer buds, which wouldn’t be ideal.

The tea industry generally associates Dragon Well tea leaves with the period before Qingming Festival with the quality of the harvest. Ming Qian Dragon Well is highly regarded within tea masters and tea community. This kind of tea is made only from tender buds. When brewing, the tea leaves would stand upright producing a clear emerald brew. This is especially evident in tender buds that are made with one bud with one leaf, commonly known as a flag and a pike, producing the best Ming Qian Dragon Well because the nutrients are highly concentrated in the buds and leaves.

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For more information on Dragon well tea, do refer to the link below:
https://teachapter.com/2020/04/27/tea-in-the-spotlight-dragon-well/

《再遊龍井》乾隆

清蹕重聽龍井泉，明將歸轡啟華旃。
問山得路宜晴後，汲水烹茶正雨前。
入目景光真迅爾，向人花木似依然。
斯誠佳矣予無夢，天姥那希李謫仙。

以上是乾隆皇帝為龍井寫的詩。

這款無氧化的綠茶保留了茶葉的本質。因此，茶葉的賽選更為重要。一般換季，遇到氣候轉暖的時候，茶葉會產生更多花青素，帶明顯苦澀。

福茗堂評茶師及總經理薛詠君表示，根據每年的節氣，清明節前（即 4 月 5 日左右）一般氣溫處於低溫及緩慢回暖的時節，有利龍井嫩芽生長，故茶葉品質最好，往後氣溫突然升高，造成茶芽葉長速過快，芽葉過長，質素就會相對沒那麼出色。

因時間的緊迫性，茶業界普遍以清明前後來界定龍井級數。茶師、茶人一般推崇明前龍井，這種茶只由嫩芽製出。泡飲時，芽芽直立，湯色清洌。特別是一芽一葉製成的明前龍井，俗稱一旗一槍，因營養都集中在芽葉中，更為極品。

Source: https://guide.michelin.com/mo/zh_HK/macau-region/macau/article/dining-in/ask-the-expert-Long-Jing-tea

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Lu Yu was born AD 733 in Tianmen town, Hubei province, Central China. At age of three years old, he was abandoned by his parents near the Longgai monastery and was adopted by the abbot of the monastery. The abbot was knowledgeable in the culture of tea and taught Lu Yu all the secrets of the art of tea.

The original version of The Classic of Tea consisted of 3 books totaling 10 chapters: Book 1 consisted of the first 3 chapters; Book 2 consisted of chapter 4 only while Book 3 consisted of chapters 5 to 10. After the Tang Dynasty, all three books were compile into a single volume, and the original three volumes version no longer exists.

Chapter One: Origin (一之源)

This chapter covers the mythological origins of tea in China. It also contains a horticultural description of the tea plant and its proper planting as well as some etymological speculation, features and characteristics of tea trees. The characteristics of quality tea leaves, and soils and topography compared to tea quality. Benefits of good teas and bad teas. The geographical region, harvest seasons and growing methods in relation to tea quality.

Chapter Two: Tools (二之具)

This chapter describes fifteen tools for picking, steaming, pressing, drying and storing tea leaves and cakes.

Chapter Three: Making (三之造)

This chapter recommends methods for the production of tea cake.

Chapter Four: Utensils (四之器)

This chapter describes twenty eight items used in the brewing and drinking of tea.

Chapter Five: Boiling (五之煮)

This chapter covers guidelines for the proper preparation of tea. 

Chapter Six: Drinking (六之飲)

This chapter discusses the actual consumption of tea, some of its properties, the history of tea drinking, and the various types of tea known in 8th century China.

Chapter Seven: History (七之事)

This chapter gives various anecdotes about the history of tea in Chinese records, from Shen Nong through the Tang Dynasty. It begins with an index list of influential individuals related to tea before the Tang Dynasty. Further topics include a collection of literature and historical records on tea legends and famous people, folklore and customs, tea poems and tea stories, health benefits of tea in recorded medical books, tea as medical herb and tea cure formula, tea usage in cooking and tea recipes.

Chapter Eight: Growing Regions (八之出)

This chapter compares and ranks eight tea producing regions in China at its time.

Chapter Nine: Simplify (九之略)

This chapter lists procedures that may be omitted and under what circumstances, tools and methods that can be excluded in cultivation and processing under abnormal conditions, and tea utensils and brewing methods that can be simplified or improvised under various outdoor and unusual habitat environments.

Chapter Ten: Pictorialize (十之圖)

This chapter consists of how to transfer the contents onto placards or large scrolls for hanging on the wall for quick references. The silk scrolls that provide an abbreviated version of the previous nine chapters.

陆羽（公元733年 – 公元804年）是一位非常受人尊敬的中国茶艺大师，他生活在唐朝。 他因对中国茶文化做出的巨大贡献而在茶艺界也被称为“茶圣”。 他也是一位作家，他以他的经典著作《茶经》而闻名，这是第一本有关茶的栽培，制作和饮用的综合书籍。

陆羽，公元733年出生于中国中部的湖北省天门市。 三岁的时候，他被父母遗弃在隆盖寺附近，被寺院的住持收养。 方丈本身对茶文化的知识渊博，并向陆羽教授了茶艺的所有奥秘。

《茶经》的原始版本包括三卷，共十章：上卷由前三章组成； 中卷仅由第四章组成，而下卷由第五至十章组成。唐朝以后，所有三卷都被汇编成一册，原来的三卷版本就不再存在了。

第一章：一之源

茶树的植物学特征，茶的字形和名称，茶树的种植与生长环境，鲜茶叶品质的鉴别，茶饮的功用。

第二章：二之具

采茶和制茶的工具。

第三章：三之造

采茶和制茶的工艺，根据成品茶叶外形来鉴别其品质的方法。

第四章：四之器

煮茶和饮茶的工具。

第五章：五之煮

煮茶的程序和技巧（包括煮茶前的茶叶炙烤，以及用水的选择）。

第六章：六之飲

饮茶的作用、历史和方法，影响品茶质量的九个主要问题（“九难”）。

第七章：七之事

从上古至唐朝的与茶有关的历史资料，包括医药、诗词、轶事等。

第八章：八之出

唐朝的茶叶产区，各地茶叶的品质。

第九章：九之略

在山野等特定情境下品茶时，可以予以省略的采、制、煮茶工具。

第十章：十之圖

主张将《茶经》写在绢布上张挂，以便记忆。