郑, 应治

For thousands of years, Chinese tea culture has centered on more than flavor. Tea has always carried a deeper meaning — a sense of Qi, or inner energy, that moves through the body. While modern nutrition science focuses on antioxidants, polyphenols, microbiome support, and metabolic benefits, traditional tea culture emphasizes a more experiential dimension: how […]

In Chinese tea culture, “Tea Qi”（tea energy） is one of the most intriguing concepts.Some feel warm after drinking tea, some experience light sweating, some feel their chest open, and others feel mentally clear. These sensations are collectively called Tea Qi. With the rise of wellness culture, natural beverages, organic products, and functional drinks, Tea Qi

Understanding Chinese tea regions begins with Lu Yu’s Classic of Tea, the earliest work to map Tang Dynasty tea geography. His descriptions of Xiashou, Guangzhou, and other early tea growing regions in China form what many now call the first ancient tea map.This article condenses key insights for tea learners, historians, and SEO-friendly reference readers. H2 —

Core Features of the Four Tea Forms  In The Classic of Tea, Lu Yu classified tea into four forms: coarse tea, loose tea, powdered tea, and tea cakes. These forms represent distinct methods of processing, storage practices, and cultural functions within Tang-dynasty tea society. Coarse tea refers to roughly processed leaves containing stems, old leaves, and

Functional Roles of Core Tea Wares in Lu Yu’s Classic of Tea In Lu Yu’s Classic of Tea from the Tang Dynasty, tea wares were not mere utensils but extensions of the tea philosophy. Among the most important were the fu (boiling vessel) and wan (drinking bowl), roughly equivalent to today’s kettle and cup. Lu Yu believed that

H1: When Is the Best Time to Drink Black Tea? A Scientific and Traditional Chinese Perspective For many tea lovers, a cup of black tea marks the beginning or the ending of a day. Yet have you noticed that sometimes it energizes you instantly, while other times it causes stomach discomfort or sleeplessness? This difference

Lu Yu’s Three Grades of Tea Water Quality In his 8th-century classic The Classic of Tea (Cha Jing), Lu Yu wrote: “Mountain water ranks first, river water second, well water third.” His ranking reflects an ancient yet scientifically relevant understanding of water quality for tea brewing.Modern tea lovers often search for the best water for tea,

1️.The Meaning of “Local Time” in Tea and TCM In traditional Chinese medicine (TCM), the body’s Qi follows a daily rhythm known as Ziwuliuzhu. When tea masters say “black tea travels through the Shaoyang channel,” they refer to the Gallbladder (GB) and Triple Burner (San Jiao) meridians. This rhythm does not depend on Beijing time. It follows your

For tea lovers worldwide, questions like “When is the best time to pick tea leaves?” or “Does rain affect tea harvesting quality?” remain as relevant today as they were more than a thousand years ago. In the Tang Dynasty, the legendary tea sage Lu Yu—author of the Classic of Tea (Cha Jing)—gave precise guidance: “Pick tea in

Yixing Zisha (purple clay) unites material science, handcraft precision, and cultural symbolism. Among contemporary heirs of this tradition, Master Lü Junjie stands out for combining classical structure with modern imagination. In September 2025, his solo show “Junjie Lv (Singapore) Purple Clay Art Exhibition 2025” opened at the Marina Bay Sands Expo & Convention Centre, presenting 40+ original works and