Tea Guardian Fine Tea Commentaries and Reference Guide

Gongfu Infusion Fundamental Steps: Blanch tea leaves

Blanch

We have borrowed this word from cooking for use in tea preparation. In cooking, to blanch means to scald an ingredient or ingredients with boiling water, or to parboil it/them...

Catechin-molecule

Tea Catechins

Mistaken as tannins previously, tea catechins are a group of phytochemicals existing naturally in the leaves of the tea plant, Camellia sinensis. They are vital in the health contributive nature of...

Worker with freshly compressed cha bing

Cha Bing

Cha bing ( Chinese: 茶餅 ) refers to the kind compressed tea that takes the form of a discus. The term has been translated as “tea cake” or “cake tea”....

Various compressed pu'er products in a small shop

Pu’er

Pu’er ( Chinese: 普洱 ) is the name of a municipality in the province of Yunnan in the southwest part of China. It used to be a trading post between...

Spring water vs tap water

Spring Water vs Tap Water

Since I moved to the new village, I have only been skimming the fringes of the mountains. As we shed our jackets to welcome longer day hours, new leaves and morning...

Edge of the leaf bruised and oxidized

Fermentation

Fermentation is a food processing method in which the metabolism of microbes alters the chemical composition of the raw food material to produce certain gastronomical effects and / or health characteristic...

Worker covering a pile of tealeaves for undergoing post-fermenta

Shu Cha

Shu cha ( Chinese: 熟茶 ) is a relatively new term that came about as Pu’er becomes a popular subcategory. The romanization ‘shu’ in the term is ‘shou’ when without...