Tea Talk on Paper XII: Does It Really Get More Fragrant with Age?
I came to tea from the internet industry and am very sensitive to keywords. If we discuss the popular keywords of Pu'er …
Publicaciones recientes
"Tea Talk on Paper" No. 24: The Future of Light-Fermentation Ripe Tea
This is the twenty-fourth article of "Tea Talk on Paper": The Future of Light-Fermentation Ripe Tea. Houyue Laobanzhang …
"Tea Talk on Paper" No. 9: The Temptation of Tree Age 2
Today, let's talk about some stories between tea merchants and tea farmers regarding ancient tree tea. "See that old lad…
"Tea Talk on Paper" Part 2: The Temptation of Tree Age
"I only drink ancient tree tea that is over three hundred years old." A woman in red at a tea shop in Menghai said to th…
"Tea Talk on Paper" XIV: Ten Indicators of Ancient Tree Ripened Tea
Good ripened tea is not necessarily ancient tree ripened tea, but if ancient tree ripened tea is not good ripened tea, I…
Tea Talk on Paper VII: Is Frying Tea the Same as Making Tea?
Someone prides themselves on frying tea well, challenging others everywhere, claiming their tea has high aroma, fine tex…
Tea Talk on Paper #8: How to Build a Smart Tea Warehouse
Pu'er tea gets better with age and is known as a drinkable antique. Good tea stored properly will improve. Today we expl…
"Tea Talk on Paper" No. 20: Six "Lies" About Yunnan Black Tea
I have two years of history in making black tea. Last year's Houyue crowdfunded ancient tree sun-dried black tea was not…
Tea Talks on Paper No. 19: Raw Pu-erh is Definitely Not Sun-dried Green Tea
Recently, the Yunnan Tea Industry Association issued an official document with eight suggestions for the tea industry in…
Talking About Tea on Paper #25: Dehong Ancient Tea Jianghu Quotes
I am also an 'old-timer' in the tea industry. Before 2018, my focus was on Xishuangbanna, but now I have just come to kn…
