tea

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

Ⅰ.The Core Logic of The Classic of Tea’s Soil Hierarchy Lu Yu’s famous judgement—“the best tea grows in weathered rock (lan-shi), next in gravelly loam (li-rang), and least in yellow earth (huang-tu)”—is not an aphorism pulled from thin air but a field-tested framework. In Lu Yu’s usage, “weathered rock” refers to rock that has undergone

For a long time, Americans referred to all fully oxidized teas simply as “Black Tea.” Yet as tea culture develops in the United States, and as interest in Chinese gongfu tea deepens, more tea enthusiasts and boutique brands are now choosing the term “Red Tea.” One reason for this shift is accuracy. “Red Tea” is closer

From Silk, Porcelain to Tea: How Fermentation Transformed Chinese Tea into Red Tea for Global Trade When we think of the treasures that shaped China’s image in the world, three products stand out: silk, porcelain, and tea. These commodities were not only symbols of Chinese craftsmanship and culture but also pillars of the ancient Silk

Red tea, one of the most significant categories of Chinese tea, not only has a long history in China but has also left a deep influence around the world. However, what Chinese people call “red tea” (hong cha) is commonly known in the West as “black tea.” This difference in naming has existed for centuries, and its

Yixing teapots, also known as Zisha teapots, are treasures of Chinese tea culture. But as their global popularity rises, so does misinformation. Many beginners—and even some collectors—still rely on myths or outdated tricks to judge their quality. This guide from Excellent Forest Tea will help you distinguish truth from myth, and teach you the real criteria experts

In Traditional Chinese Medicine (TCM), the Six Fu organs—gallbladder, small intestine, stomach, large intestine, bladder, and triple burner (San Jiao)—handle transformation, transportation, and elimination. Their smooth function is crucial for metabolism and detox. Let’s look at how three major types of tea—red, green, and oolong—support these organs via the Five Elements and meridian system. Gallbladder —