Tea Types

Shou pu-erh belongs after meals, sheng in the morning after food. Why the two kinds need different hours and share the same caffeine cut-off.

Sheng pu-erh keeps 100 to 150 mg of catechins per gram, shou keeps very few. Why the 1973 ripe process changed the leaf chemistry completely.

Chinese medicine classes ripe pu-erh as warm and raw pu-erh as cool, turning neutral as it ages. Why one category contains two opposite natures.

Pu-erh studies concentrate on ripe tea, gut bacteria and blood lipids, with small samples and short durations. What they show and what they cannot.

Pu-erh does not melt fat, older is not always better, and wet storage is not a defect. Six common claims tested against what is actually known about it.

Young sheng irritates an empty stomach, wet-stored cakes can carry mold, and caffeine is present in both. Who should choose ripe tea instead.

Ripe pu-erh suits cold constitutions and heavy meals, raw pu-erh suits warm ones. Daily amounts by group and how to choose between the two kinds.

Rose tea in Chinese tea culture means scented tea or dried rose buds. Learn both styles, how the buds are chosen, and how to brew each one properly.

Enshi Yulu is a steamed, needle-shaped green tea from western Hubei. Learn why steaming survives there and how it changes the color and flavor of the cup.

Ginseng oolong is a rolled oolong coated with ginseng and licorice powder. Learn how it is made, what it tastes like, and the health claims to ignore.