Chinese Dark Tea
Chinese Dark Tea: Aged and earthy, fermented for unique taste and health gains
Chinese dark tea, also known as post - fermented tea, has a rich and storied history that spans over several centuries. Its origins can be traced back to the Ming Dynasty (1368 - 1644 CE) and further developed during the Qing Dynasty (1644 - 1912 CE). Initially, dark tea was produced as a way to preserve tea leaves for long - distance Transportation along the ancient Tea Horse Road, which connected China's tea - producing regions with Tibet and other inland areas.
During the fermentation process, which is a key characteristic of dark tea production, the tea leaves undergo a series of complex chemical changes. This not only extends the shelf life of the tea but also gives it a unique flavor profile, with a mellow and earthy taste, often accompanied by a hint of sweetness. Over time, dark tea became an integral part of the daily lives of people in many regions, especially in the border areas and among ethnic minorities. It was not only consumed as a beverage but also used for medicinal purposes, believed to aid digestion, reduce fat, and promote overall well - being. Today, dark tea continues to be a popular and cherished tea category in China and around the world, with a wide variety of styles and flavors to suit different tastes.
The Grades of Dark Tea
Super - Grade Dark tea
Super - grade dark tea is made from the finest and most tender tea leaves, usually the buds and the top two leaves of the tea plant. These leaves are carefully hand - picked during the optimal harvesting season, ensuring high quality and rich flavor. The appearance of super - grade dark tea is often characterized by a tight and well - formed shape, with a high proportion of golden tips.
When brewed, super - grade dark tea releases a complex and delicate aroma, combining floral, fruity, and woody notes. The taste is mellow, smooth, and full - bodied, with a long - lasting aftertaste. Due to its high quality and limited production, super - grade dark tea is relatively expensive and is often regarded as a luxury item for tea connoisseurs.
First - Grade Dark Tea
First - grade dark tea is made from slightly more mature tea leaves compared to super - grade. It includes the third and fourth leaves of the tea plant, along with some buds. The leaves are still of good quality, with a relatively uniform appearance.
This grade of dark tea has a strong and distinct aroma, with a balance of earthy and floral notes. The taste is mellow and slightly astringent, with a refreshing finish. First - grade dark tea is more affordable than super - grade and is a popular choice for daily tea drinking among tea enthusiasts.
Second - Grade Dark Tea
Second - grade dark tea is made from more mature tea leaves, including the fifth and sixth leaves of the tea plant. The leaves are larger and coarser compared to the higher grades, with a less uniform appearance.
The aroma of second - grade dark tea is relatively simple, with a dominant earthy note. The taste is stronger and more astringent, with a shorter aftertaste. It is often used for making tea bags or for blending with other teas to adjust the flavor and aroma.
Third - Grade Dark Tea
Third - grade dark tea is made from the oldest and most mature tea leaves, usually the lower leaves of the tea plant. These leaves are often tough and fibrous, with a low proportion of buds.
This grade of dark tea has a weak aroma and a rough taste. It is mainly used for industrial purposes, such as in the production of tea - flavored food products or as a base for making tea extracts.
The Production of Dark Tea
Primary Processing
Step1: Withering (Wei Diao, 萎凋)
Withering is the first step in the primary processing of dark tea. Freshly picked tea leaves are spread out on bamboo trays or screens in a well - ventilated area, allowing them to lose some of their moisture content. This process softens the leaves, making them more pliable for subsequent processing steps. There are two main types of withering: sun withering and indoor withering.
- Sun Withering: Tea leaves are exposed to direct sunlight for a short period, usually 15 - 30 minutes. Sun withering helps to initiate the oxidation process and gives the tea a unique floral aroma. However, excessive sun exposure can damage the leaves, so careful monitoring is required.
- Indoor Withering: Tea leaves are placed in a controlled indoor environment with regulated temperature and humidity. This method allows for more precise control over the withering process and is often used for high - quality dark teas. Indoor withering can take several hours, during which the leaves gradually lose moisture and undergo subtle chemical changes.
Step2: Fixation (Sha Qing, 杀青)
Fixation is used to halt the oxidation process and preserve the desired flavor and aroma of the tea. In the production of dark tea, fixation is typically carried out using high - temperature steam or pan - frying.
- Steaming: Tea leaves are exposed to high - temperature steam for a short period, usually 1 - 2 minutes. Steaming helps to inactivate the enzymes responsible for oxidation and gives the tea a fresh and clean flavor. It also helps to retain the natural green color of the leaves to a certain extent.
- Pan - Frying: Tea leaves are heated in a hot wok or pan over high heat. The high temperature quickly denatures the enzymes, locking in the tea's flavor and aroma. Pan - frying also gives the tea leaves a slightly toasted flavor and a glossy appearance.
Step3: Rolling (Nian Yao, 揉捻)
Rolling is the process of shaping the tea leaves into their characteristic form. After fixation, the tea leaves are placed in a rolling machine or rolled by hand. The rolling action breaks down the cell walls of the leaves, releasing their essential oils and enhancing the tea's flavor and aroma. Rolling also helps to shape the leaves into tight balls, strips, or other desired forms, which can affect the tea's brewing characteristics and appearance.
There are different types of rolling methods depending on the variety of dark tea being produced. For example, some dark teas are rolled into small, tight balls, while others are rolled into long, slender strips. The degree of rolling also varies, with some teas being lightly rolled to preserve their natural shape, while others are more heavily rolled to create a more concentrated flavor.
Post - Fermentation
Post - fermentation is the most distinctive step in the production of dark tea and is what gives the tea its unique flavor, aroma, and health benefits. There are several methods of post - fermentation, including pile - fermentation, cave - aging, and wooden - barrel aging.
Step1: Pile - Fermentation (Dui Fei, 渥堆)
Pile - fermentation is the most common method of post - fermentation used in the production of dark tea. After primary processing, the tea leaves are piled up in a thick layer, usually about 1 - 2 meters high, in a warm and humid environment. The pile is then covered with a damp cloth or plastic sheet to retain moisture and heat.
During pile - fermentation, a series of complex microbial and enzymatic reactions occur within the tea pile. Microorganisms such as bacteria and fungi break down the organic compounds in the tea leaves, producing new flavor and aroma compounds. The temperature and humidity within the pile are carefully controlled to ensure optimal fermentation conditions. The fermentation process can take several weeks to several months, depending on the desired flavor and quality of the tea.
Step2: Cave - Aging (Dong Cun, 洞存)
Cave - aging is a traditional method of post - fermentation used for some high - quality dark teas, such as Pu'er Tea. After primary processing and initial pile - fermentation, the tea is stored in natural caves or cellars with a stable temperature and humidity. The cave environment provides a unique micro - climate that promotes the slow and gradual aging of the tea.
During cave - aging, the tea continues to undergo chemical changes, resulting in a more mellow and complex flavor. The tea also absorbs the unique aroma of the cave, which adds to its character. Cave - aging can take several years or even decades, and the longer the tea is aged, the more valuable it becomes.
Step3: Wooden - Barrel Aging (Mu Tong Nian Hua, 木桶渥化)
Wooden - barrel aging is another method of post - fermentation used for some dark teas. After primary processing, the tea leaves are placed in wooden barrels, which are then sealed and stored in a cool and dark place. The wooden barrel provides a natural environment for the tea to ferment, as the wood can absorb and release moisture, helping to regulate the humidity within the barrel.
During wooden - barrel aging, the tea develops a unique flavor and aroma, with a hint of woodiness. The aging process can take several months to several years, depending on the type of tea and the desired flavor profile.
Drying (Gan Zao, 干燥)
Drying is the final step in the production of dark tea, which helps to remove any remaining moisture from the leaves and improve their storage stability. There are two main types of drying methods: sun - drying and baking.
Step1: Sun - Drying (Shai Gan, 晒干)
Sun - drying is a traditional method of drying dark tea, especially for some varieties produced in mountainous regions. After post - fermentation, the tea leaves are spread out on bamboo trays or screens and placed in the sun to dry naturally. Sun - drying gives the tea a unique flavor and aroma, with a slightly sweet and earthy note. However, sun - drying is time - consuming and is affected by weather conditions, so it is not suitable for all types of dark tea.
Step2: Baking (Kao Gan, 烤干)
Baking is a more common method of drying dark tea, especially for large - scale production. After post - fermentation, the tea leaves are placed in an oven or baking machine and dried at a controlled temperature. Baking helps to remove moisture quickly and evenly, ensuring consistent quality of the tea. It also gives the tea a warm and toasty aroma and a slightly caramelized flavor.
The Producing Areas and Varieties of Dark Tea
China can be divided into several major dark - tea producing areas encompassing Hunan, Guangxi, Yunnan, Shaanxi, and Hubei, with each area having its own unique geographical location, climate conditions, and tea varieties, thus yielding a diverse array of dark - tea products with distinct characteristics.
Geographical Location and Terroir Advantages
Hunan Province, located in central - southern China, is one of the main producing areas of dark tea. It has a subtropical monsoon climate with abundant rainfall and warm temperatures throughout the year, providing ideal conditions for tea tree growth. The province is characterized by a diverse topography, including mountains, hills, and plains, which contribute to the unique flavor and aroma of Hunan dark tea.
Hunan has a long - standing tea - growing tradition and a rich tea culture. The local tea farmers have developed sophisticated tea - making techniques over generations, especially in the production of Fu Brick Tea, which is a well - known variety of Hunan dark tea. The soil in Hunan is rich in minerals, which gives the tea a unique mineral flavor and enhances its nutritional value.
Core Famous Teas
Anhua Dark Tea (安化黑茶)
- Origin: Anhua Dark Tea is mainly produced in Anhua County, Yiyang City, Hunan Province. Anhua has a long history of tea production dating back over a thousand years, and Anhua Dark Tea has been an important part of China's tea trade, especially along the ancient Tea - Horse Road.
- Characteristics: Anhua Dark Tea comes in various forms, including loose - leaf, brick, and basket - pressed. The loose - leaf tea has a dark brown to black color with a somewhat rough texture. Brick - shaped Anhua Dark Tea is compact and solid. When brewed, the tea soup is a deep red - brown, clear and bright. It has a unique aroma that combines earthy, woody, and slightly sweet notes. The taste is mellow, full - bodied, and has a long - lasting aftertaste.
- Quality Features: Anhua Dark Tea is rich in tea polyphenols, dietary fiber, and various beneficial microorganisms formed during the fermentation process. It aids digestion, helps regulate blood lipids and blood sugar levels, and has anti - inflammatory and antioxidant properties, which are beneficial for overall health.
- Brewing Method: For loose - leaf Anhua Dark Tea, use about 5 - 7 grams of tea leaves per 150 ml of water. Rinse the tea leaves briefly with hot water first to awaken them. Then, brew with boiling water for 2 - 3 minutes. For brick - shaped Anhua Dark Tea, break off a small piece (about 8 - 10 grams), rinse it, and brew with boiling water for 3 - 5 minutes. It can be infused multiple times, and the flavor develops further with each infusion.
- Storage Method: Store Anhua Dark Tea in a cool, dry, and well - ventilated place. It can be placed in paper bags, ceramic jars, or wooden boxes. Avoid exposure to direct sunlight, moisture, and strong odors. Proper storage allows the tea to age and improve in flavor over time.
- Market Price: The price of Anhua Dark Tea varies depending on factors such as grade, age, and processing method. Generally, it ranges from 10 - 50 USD/500g, with high - end and aged varieties being more expensive.
Fu Brick Tea (茯砖茶)
- Origin: Fu Brick Tea is mainly produced in Anhua County, Yiyang City, Hunan Province. Anhua has a long history of tea production, dating back over a thousand years. The unique geographical environment of Anhua, with its high altitude, abundant rainfall, and fertile soil, provides excellent conditions for the growth of high - quality tea trees.
- Characteristics: Fu Brick Tea has a rectangular shape, with a dense and hard texture. The surface of the brick is smooth and flat, with a dark brown color. When brewed, the tea soup is red and bright, with a strong and mellow aroma. The taste is thick and full - bodied, with a long - lasting aftertaste. One of the unique features of Fu Brick Tea is the presence of "golden flowers" (Eurotium cristatum) on the surface of the brick and in the tea soup. These golden flowers are a type of beneficial fungus that not only adds to the tea's flavor and aroma but also has potential health benefits, such as improving digestion and enhancing immunity.
- Quality Features: Fu Brick Tea is rich in tea polyphenols, amino acids, and vitamins. It has antioxidant, anti - inflammatory, and anti - cancer effects. It can also help regulate blood lipids, lower blood pressure, and protect the liver.
- Brewing Method: Use about 8 - 10 grams of Fu Brick Tea for every 150 ml of water. Brew with boiling water (around 100°C or 212°F) for 3 - 5 minutes. It can be infused multiple times, with each infusion bringing out different flavor layers. For the first infusion, it is recommended to rinse the tea briefly with hot water to wake up the tea leaves and remove any impurities.
- Storage Method: Store Fu Brick Tea in an airtight container in a cool, dry, and dark place, away from strong odors and moisture. It can also be stored in the refrigerator for long - term preservation, but make sure to wrap it well to prevent moisture absorption and odor contamination.
- Market Price: The price of Fu Brick Tea varies widely depending on the grade, age, and production volume. Generally, it ranges from 10 - 50 USD/500g, with high - end and aged Fu Brick Tea being more expensive.
Hei Zhuan Tea (黑砖茶)
- Origin: Hei Zhuan Tea is also produced in Anhua County, Hunan Province. It has a history of over 200 years and was originally developed as a more convenient form of dark tea for long - distance transportation.
- Characteristics: Hei Zhuan Tea has a rectangular shape, similar to Fu Brick Tea, but without the golden flowers. The surface of the brick is dark brown and smooth, with a dense texture. When brewed, the tea soup is red and bright, with a strong and earthy aroma. The taste is thick and mellow, with a slightly astringent finish.
- Quality Features: Hei Zhuan Tea is rich in dietary fiber, which can promote digestion and prevent constipation. It also contains a variety of minerals and vitamins, which are beneficial for human health.
- Brewing Method: Use about 8 - 10 grams of Hei Zhuan Tea for every 150 ml of water. Brew with boiling water for 3 - 5 minutes. It can be infused multiple times, and the flavor will gradually change with each infusion.
- Storage Method: Store Hei Zhuan Tea in an airtight container in a cool, dry, and dark place. Avoid exposure to high temperatures and strong odors.
- Market Price: The price of Hei Zhuan Tea ranges from 8 - 30 USD/500g, depending on the quality and grade.
Geographical Location and Terroir Advantages
Guangxi Province, located in southern China, has a subtropical monsoon climate with abundant sunshine and rainfall. The province is characterized by a diverse topography, including mountains, hills, and karst landforms, which provide unique growing conditions for tea trees. The warm and humid climate, combined with the fertile soil, creates an ideal environment for the growth of high - quality tea leaves.
Guangxi has a long history of tea production, especially in the production of Liu Bao Tea, which is a well - known variety of dark tea. The local tea farmers have developed unique tea - making techniques over generations, taking advantage of the local climate and soil conditions to produce tea with a distinct flavor and aroma.
Core Famous Teas
Liu Bao Tea (六堡茶)
- Origin: Liu Bao Tea is mainly produced in Cangwu County, Wuzhou City, Guangxi Province. The name "Liu Bao" comes from the fact that the tea was originally produced in the Liu Bao Township of Cangwu County. Liu Bao has a history of over 1,500 years and was once an important tribute tea during the Qing Dynasty.
- Characteristics: Liu Bao Tea has a loose - leaf or compressed form. The loose - leaf Liu Bao Tea has a dark brown color, with a slightly curled shape. The compressed Liu Bao Tea is usually in the form of baskets or bricks. When brewed, the tea soup is red and bright, with a unique and mellow aroma, which combines floral, fruity, and woody notes. The taste is thick and smooth, with a long - lasting aftertaste and a slightly sweet finish.
- Quality Features: Liu Bao Tea is rich in tea polyphenols, theaflavins, and thearubigins, which have strong antioxidant properties. It can help lower blood lipids, reduce blood sugar levels, and protect the cardiovascular system. It also has anti - inflammatory and antibacterial effects, which can improve the body's immunity.
- Brewing Method: For loose - leaf Liu Bao Tea, use about 5 - 8 grams of tea leaves for every 150 ml of water. Brew with boiling water for 2 - 3 minutes. For compressed Liu Bao Tea, first break off a small piece (about 8 - 10 grams) and rinse it briefly with hot water. Then, brew it with boiling water for 3 - 5 minutes. Liu Bao Tea can be infused multiple times, and the flavor will become more mellow with each infusion.
- Storage Method: Store Liu Bao Tea in an airtight container in a cool, dry, and dark place. It can also be stored in a well - ventilated area, as Liu Bao Tea benefits from a certain degree of air circulation during storage, which helps it to age and develop a better flavor. Avoid exposure to direct sunlight and strong odors.
- Market Price: The price of Liu Bao Tea varies depending on the grade, age, and production process. Generally, it ranges from 15 - 60 USD/500g, with high - end and aged Liu Bao Tea being more expensive.
Geographical Location and Terroir Advantages
Yunnan Province, located in southwestern China, is known as the "Hometown of Tea" and is one of the most important producing areas of dark tea, especially Pu'er tea. Yunnan has a diverse climate, ranging from subtropical to temperate zones, depending on the altitude. The province is characterized by a mountainous terrain, with high - altitude mountains and deep valleys, which provide unique micro - climates for tea tree growth.
The soil in Yunnan is rich in organic matter and minerals, which gives the tea a unique flavor and aroma. Yunnan has a long history of tea cultivation, dating back thousands of years, and the local tea farmers have developed sophisticated tea - making techniques over generations, especially in the production of Pu'er tea, which has a complex and unique post - fermentation process.
Core Famous Teas
Raw Pu'er Tea (Sheng Pu'er Cha)
- Origin: Raw Pu'er Tea is mainly produced in the six major tea mountains of Yunnan, including Youle Mountain, Gedeng Mountain, Mangzhi Mountain, Yibang Mountain, Manzhuan Mountain, and Yiwu Mountain. These areas have unique ecological environments with abundant rainfall, suitable temperatures, and fertile soil, which are ideal for growing high - quality tea leaves for Pu'er tea.
- Characteristics: Raw Pu'er tea leaves are usually large and intact, with a dark green color. The tea soup is a bright yellow - green when first brewed, and gradually turns orange - yellow as it ages. It has a fresh and strong aroma, often with floral and fruity notes. The taste is initially astringent but becomes mellow and smooth over time, with a long - lasting aftertaste.
- Quality Features: Raw Pu'er Tea is rich in tea polyphenols, catechins, and other active ingredients. It has anti - aging, anti - inflammatory, and lipid - lowering effects. As it ages, the chemical composition changes, and it develops more complex flavors and enhanced health benefits.
- Brewing Method: Use about 5 - 7 grams of tea leaves for every 150 ml of water. Rinse the tea leaves briefly with hot water first to wake them up. Then, brew with boiling water for 10 - 20 seconds for the first infusion, and gradually increase the brewing time for subsequent infusions. Raw Pu'er Tea can be infused multiple times, and the flavor changes with each infusion.
- Storage Method: Store raw Pu'er Tea in a well - ventilated, dry, and dark place with a relatively stable temperature and humidity. Avoid direct sunlight and strong odors. Over time, raw Pu'er Tea will undergo natural fermentation and improve in flavor and quality.
- Market Price: The price varies greatly depending on the origin, age, and grade. Young raw Pu'er Tea can range from 10 - 50 USD/500g, while aged and high - quality raw Pu'er Tea can cost hundreds or even thousands of dollars per 500g.
Ripe Pu'er Tea (Shou Pu'er Cha)
- Origin: Ripe Pu'er Tea is also produced in Yunnan Province, mainly using the same tea leaves as raw Pu'er Tea but undergoing a special post - fermentation process called "wo dui" (pile - fermentation).
- Characteristics: The tea leaves of ripe Pu'er Tea are dark brown or black. The tea soup is a deep red - brown color, thick and mellow. It has a unique earthy and woody aroma, with a sweet and smooth taste.
- Quality Features: Ripe Pu'er Tea contains beneficial bacteria and enzymes produced during the fermentation process. It helps with digestion, reduces blood lipids, and has a calming effect on the stomach. It is more suitable for immediate consumption compared to raw Pu'er Tea.
- Brewing Method: Use about 5 - 8 grams of tea leaves for every 150 ml of water. Rinse the tea leaves with hot water before brewing. Brew with boiling water for 30 - 60 seconds for the first infusion, and adjust the brewing time according to personal taste for subsequent infusions. Ripe Pu'er Tea can also be infused multiple times.
- Storage Method: Similar to raw Pu'er Tea, store ripe Pu'er Tea in a cool, dry, and well - ventilated place away from direct sunlight and strong odors. However, it does not require as long an aging period as raw Pu'er Tea to reach its optimal flavor.
- Market Price: The price of ripe Pu'er Tea is generally more affordable than aged raw Pu'er Tea, ranging from 8 - 30 USD/500g for regular - grade products, while high - end and specially - processed ripe Pu'er Tea can be more expensive.
Geographical Location and Terroir Advantages
Shaanxi Province, located in north - western China, has a continental monsoon climate with distinct seasons. The tea - growing areas in Shaanxi, mainly in the Guanzhong Plain and the southern mountainous regions, have suitable temperatures and rainfall patterns. The mountains provide good drainage and a certain altitude, which creates a suitable micro - climate for tea trees. The soil in these areas is rich in nutrients, contributing to the growth of high - quality tea leaves.
Shaanxi has a long history of tea culture, and Jingyang Fu Brick Tea is a well - known representative of Shaanxi's dark tea. Local tea producers have developed unique processing techniques over time, giving the tea its special characteristics.
Core Famous Teas
Jingyang Fu Brick Tea (泾阳茯茶)
- Origin: Jingyang Fu Brick Tea is mainly produced in Jingyang County, Xianyang City, Shaanxi Province. Although the raw tea leaves are often sourced from other tea - producing areas, the unique processing and fermentation in Jingyang give the tea its distinct identity. Jingyang has a long history of tea processing, dating back to the Ming and Qing dynasties.
- Characteristics: Jingyang Fu Brick Tea is compressed into rectangular bricks. The surface of the brick is smooth, and the tea leaves inside are dark brown. A unique feature of Jingyang Fu Brick Tea is the presence of "golden flowers" (Eurotium cristatum), which are beneficial fungi that grow during the fermentation process. When brewed, the tea soup is a deep orange - red, clear and bright. It has a strong, mellow aroma with a hint of fungal sweetness. The taste is thick, smooth, and has a long - lasting aftertaste.
- Quality Features: The "golden flowers" in Jingyang Fu Brick Tea produce various enzymes and active substances that have health - promoting effects. It helps improve digestion, enhance immunity, and regulate the intestinal flora. It also has anti - inflammatory and antioxidant properties.
- Brewing Method: Use a tea knife to break off about 8 - 10 grams of Jingyang Fu Brick Tea. Rinse the tea leaves with hot water to remove any dust and activate them. Then, brew with boiling water for 3 - 5 minutes. It can be infused multiple times, and the flavor remains rich.
- Storage Method: Store Jingyang Fu Brick Tea in a cool, dry, and well - ventilated place. It can be stored in a paper bag or a wooden box. Avoid high - temperature, high - humidity environments, and exposure to strong odors. Proper storage helps maintain the activity of the "golden flowers" and improves the tea's flavor over time.
- Market Price: The price of Jingyang Fu Brick Tea varies based on the grade, the density of "golden flowers", and age. Generally, it ranges from 12 - 45 USD/500g, with high - quality and aged products being more costly.
Geographical Location and Terroir Advantages
Hubei Province, located in central China, has a subtropical monsoon climate with distinct seasons. The province has a diverse topography, including mountains, hills, and plains. The tea - growing areas in Hubei have suitable temperatures, abundant rainfall, and well - drained soil, which provide favorable conditions for tea tree cultivation. Hubei has a long history of tea production, especially in the production of dark tea, with Qingzhuan Tea being a well - known representative.
Core Famous Teas
Hubei Qingzhuan Tea (Hubei Qingzhuan Cha)
- Origin: Qingzhuan Tea is mainly produced in Chibi City, Hubei Province. The local climate and soil conditions are very suitable for growing the tea leaves used to make Qingzhuan Tea.
- Characteristics: Qingzhuan Tea is usually compressed into brick - shaped cakes. The tea leaves are dark brown or black. When brewed, the tea soup is a deep red - brown color, clear and bright. It has a unique aroma, which is a combination of earthy and floral notes. The taste is mellow and smooth, with a slightly sweet aftertaste.
- Quality Features: Qingzhuan Tea contains tea polyphenols, amino acids, and other beneficial substances. It has the functions of reducing blood lipids, promoting digestion, and refreshing the mind. It also has a certain anti - aging effect.
- Brewing Method: Use a tea knife to break off about 8 - 10 grams of Qingzhuan Tea. Rinse the tea leaves with hot water to remove any dust and wake them up. Then, brew with boiling water for 2 - 3 minutes. Qingzhuan Tea can be infused multiple times, and the flavor remains relatively stable.
- Storage Method: Store Qingzhuan Tea in a dry, cool, and well - ventilated place. It can be stored for a long time, and as it ages, the flavor will become more mellow. Avoid exposure to moisture and strong odors.
- Market Price: The price of Qingzhuan Tea varies depending on the grade and age. Generally, it ranges from 10 - 40 USD/500g, with high - end and aged Qingzhuan Tea being more expensive.
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