<![CDATA[Your Guide To Chinese Tea - Post Feed]]> https://www.teasenz.com/chinese-tea.html Thu, 21 Jun 2018 15:40:41 +0000 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Is Tea an Acceptable Substitute for Water?]]> https://www.teasenz.com/chinese-tea/is-tea-an-acceptable-substitute-for-water.html The list of benefits of regularly drinking tea is long and getting longer as more scientific research results are published. We won't be listing them out here, but you can have a look at our tea benefits articles.

Many wonder weather tea is an acceptable substitute for water. This question isn't unexpected. Tea is healthy and it's relatively cheap, even if you prepare it every day. So why not?

For most people, tea will be a great alternative to water, at least for a part of the day. If you're not sensitive to caffeine, tea is gonna be great for during the morning and afternoon. If you're somewhat sensitive to caffeine, then just stick to the mornings. A few notes:

  • Children below 12 shouldn't drink more than 1 cup of tea a day.
  • If tea makes you continuously want to go to the toilet, it's a sign you had enough. Switch to water!
  • Even if you're not sensitive to caffeine, drinking too much tea in the evening can hurt your sleep. Limit your consumption to one cup, or switch to caffeine free herbal teas.
Tue, 19 Jun 2018 08:06:43 +0000
<![CDATA[How to Make Pu erh Tea Taste Better]]> https://www.teasenz.com/chinese-tea/how-to-make-pu-erh-tea-taste-better.html Ok, so you’ve had an awful pu erh tea experience. The question is: “Now what?” You can throw your tea in the garbage can, or try to ‘fix’ it with this guide!

Often times, when people taste an unpleasant pu erh, they blame the quality of the raw material or poor storage. Then they give up on the tea. Yet, even seemingly bad pu erh can turn into a treasure if you deal with it the right way. Now let’s start fixing your tea.

Weird Smell

Pu erh tea can smell weird when you’re dealing with one that either very old (more than 10 years) or when it’s not properly stored (too humid, too hot). There are two things you can do to solve this:

  • If the tea is compressed, pry it into smaller chunks and store it in an tea caddy made from Yixing clay. These jars are excellent, because it protects the tea from humidity, light and temperature fluctuations, while it lets the tea ‘air’. This is a very effective method to remove the bad smell.
  • Once the tea is aired, perform two quick rinses before you steep the tea. Simply at hot water into your tea vessel and discard it in 10 seconds. Two rinses should be enough to remove the ‘bad’ layer of taste and make the tea ready for a good and tasty steep.

Below a video on how you can let tea air in a caddy:

Pu erh Tea Tastes Like Dirt

Most people who drink pu erh the first time, find it too strong. “This pu erh tea tastes like dirt!” is something you often hear from first time drinkers.

It’s important to note that there are two types of pu erh: raw & ripe. Especially with the latter type, people often complain the taste is too strong.

There’s a few things you can do:

  • Rinse once or twice before you start your first real brew. This can remove the storage flavor of ripe pu erh.
  • Reduce the brewing temperature to 90ºC: While ripe needs to be brewed at high temperatures, you can somewhat reduce the temperature to make the tea softer in taste.
  • Shorten the steeping time: Western brewing methods often use steeping times that last multiple minutes. This is fine with most Chinese teas. However, with ripe pu erh, you’ll easily get a very unpleasant, dark brew. To taste the finer notes of ripe pu erh, you should shorten the steeping time to 1 minute in a large teapot or 10-20 seconds in smaller vessels such as a gaiwan. The steeping time can then be slowly increased for subsequent brews.
  • As a last resort you could flavor your ripe pu erh with flowers or herbs. More on this in the last paragraph.
  • If the above advice still doesn’t work for you, then switch to raw pu erh teas. Raw pu erhs are less savory and intense, instead they tend to be more green, flowery and fresh, which might suit you better.

Pu erh Tea Tastes like Fish

While ripe pu erh can taste like dirt, a raw pu erh can sometimes taste fishy. There are a few ways to explain. Some raw pu erh has a vegetal seaweed taste. Some people will describe this as ‘fishy’. If this is the case, there’s nothing wrong with the tea, and you probably don’t like it. What’s also possible is that it has been badly stored. The solutions suggested above for ripe pu erh can also work for raw: prying in chunks and let it air, rinsing and playing around with temperature and steeping time.

Here's a full article on fishy tastes in tea.

You may also don’t like the bitter taste of raw pu erh. In that case, read the next paragraph.

Too Bitter

With ripe pu erh, the bitterness is often smoothened out due to intensive post-fermentation in a warm and humid room. Raw pu erh haven’t undergone this process. Instead they’re stored for slow natural fermentation process that can take many years. Therefore raw pu erhs can taste bitter and here’s what you can do:

  • Store it away: often times, raw pu erhs just aren’t ready for consumption. This is the case when the tea is still very young. Store it away and let it slowly ripen. Over time, the bitterness will be reduced and the tea will become darker and sweeter. Start drinking the tea from when it’s aged for at least 3 years. Then revisit every year to see how it continues to age and transform.
  • With raw pu erh you can play even more with the temperature and steeping time than ripe pu erh. You may try temperatures between 80 to 100ºC to see what works for you. Adjust the steeping time accordingly. If steeping at full temperature results in a too bitter brew, you can try 90ºC and 80ºC. Especially at the lower range, you’ll find that it tastes like a completely different tea. It’s gonna be much softer, and it will be easier to recognize the delicate flowery and fruity notes.
  • Switch to ripe pu erh if the above doesn’t work for you. Ripe pu erhs are very smooth and thick in flavor and have hardly any bitterness. Even when they’re still very young.

Last Resort: Blend Pu Erh with Flowers & Herbs

Ok, so you’ve tried everything above, and you still can’t get accustomed to the taste. Then there’s a last resort: flavor your tea!

With flavoring it’s not like you’re gonna randomly blend it with whatever there’s in the kitchen cabinet. We’ve to find highly compatible ingredients while we still ‘keep it real’. We want the tea to be still very recognizable pu erh, but fix the parts of the flavor that you don’t like.

Don’t feel bad about it. There’s nothing wrong with this, and it’s oftentimes done in China. In fact, it’s an effective way to start learning to drink pu erh. Overtime, you’ll be better able to accept the base flavors and taste the unique notes of each tea. That’s when you should switch back to pure play.

  • Chrysanthemum flowers: by far the most used ingredients to blend with pu erh are chrysanthemum flowers. These flowers make a ripe pu erh taste more soothing and refreshing!
  • Fruits: dried fruits like goji and jujube are also really recommended to brew with both ripe and raw pu erh. Goji is great to give it some extra sweetness. If you like savory sour notes, dried jujube is great.
  • Nuo Mi Xiang herb: this herb has a sticky rice flavors that wonderfully smoothens out and add extra flavor to the taste of both ripe and raw pu erh. This herb isn’t readily available to buy, but you could look into pre-blended nuo mi xiang pu erh.

Below a video about blending pu erh with chrysanthemum:

If you're curious to learn more about pu erh, we recommend you to read this article: Pu erh tea taste explained.

Tue, 12 Jun 2018 17:29:28 +0000
<![CDATA[The Origin of Moonlight White Tea: Is Moonlight Beauty a White or Pu Erh Tea?]]> https://www.teasenz.com/chinese-tea/origin-processing-moonlight-white-tea-pu-erh-tea.html As the tea industry continues to develop the traditional classification of tea is under pressure. In a recent post, we’ve explained why ‘Shai Hong tea’ is a special kind of tea between black tea and pu erh.

The ‘Moonlight White’ is again one of those teas don’t fit in one of the usual categories. It’s name suggests it’s a white tea, yet often times they’re presented in the form of a tea cake, which makes you think it’s a pu erh tea. Before we dig deeper into the unique characteristics of this tea, let’s first learn more about its origin.

The Origin of Moonlight White Tea

In China, this tea is also known as ‘Yue Guang Bai’ (月光白) or 'Yue Guang Mei Ren' (月光美人, Moonlight Beauty). The raw leaves of this tea are from Jinggu big white leaf cultivar trees in Yunnan Province. It’s therefore not strange that most of today’s Moonlight White tea is also produced in Jinggu.

moonlight beauty tea

Moonlight White Characteristics

As said, Moonlight White’s raw material are leaves of the Jinggu big white leaf cultivar. The tea leaves and young buds are covered with white down. The back of the leaves turn dark when they're wilted, resembling ‘white moonlight’ during the night, hence another explanation the name.

The fragrance of the dry tea leaves is fresh and the infusion tastes smooth, sweet and soft. The aroma and texture of this tea reminds one of an aged white tea. Because aged white teas are more popular in China than fresh white teas, the Moonlight White is also often classified as a white tea.

Yet, in the West, fresh white teas are the most common. Therefore it’s arguable whether it’s correct to classify this tea as a white tea or raw pu erh tea. Let’s take a look at the processing process to determine what category is more suitable for the Yue Guang Bai.

White Moonlight Production Process

While this tea is from Yunnan, where pu erh tea is produced, the production process of Moonlight White is less complex.


Before the sunrise, fresh leaves with dew are picked. Often times, those consisting of 1 bud and 1 leaf or 1 bud and 2 leaves are picked. Note: it’s often exaggerated that the leaves are picked very early ‘under the moonlight’. This is a wonderful explanation of the name, but in practice, this is hardly true. Picking the leaves during the moonlight also doesn’t really change the flavour or aroma of the final product.


The fresh leaves are then spread indoors on a wilting bed at a thickness of 1-2 cm. The room temperature is carefully controlled at 28°C - 30°C, while the humidity has to be between 50% - 53%.

The leaves will go through the withering and drying process for two or three days by resting in the controlled room. The fact that the leaves are withered indoor and are never exposed to the sun is an important difference compared to traditional pu erh tea and white tea. The latter two types are sun dried.

This wilting process is crucial to also create the contrasting black and white colours: one side of the leaves will turn dark, while the buds and leaves covered by white down will stay light.

Because the tea leaves never sees the sun light once they’re indoors. A part of this tea’s story telling is that the leaves ‘are dried under the moonlight’. This is in fact one other explanation of its fancy name, though only means that the tea aren’t exposed to the sun. It’s true though that in the old days, people actually did let the leaves wither and dry under the moonlight!

Compression in Cakes

Moonlight White has a good aging potential. Therefore they're often compressed in cakes for convenient storage.

moonlight white tea cake

Fermentation level

Having explained the production process, we now know that White Moonlight is also a mildly fermented tea (due to indoor wilting). This wilting process is longer than traditional fresh white tea, but closer to aged white tea cakes. Therefore, you can brew many more infusions relative to fresh white and green teas.

Sheng pu erh tea

To make it even more complicated, the leaves of the Jinggu white leaf cultivar is also used these days to produce Sheng puerh. The result is that appearance is very similar to the white tea version. Yet it is a raw pu erh. Also these teas are called Yue Guang Bai (Moonlight White). So in conclusion both 'Moonlight White' white teas and pu erh tea exist, even though the former is much more common.

Yue Guang Bai Fermentation & Taste

Having explained the production process, we now know that Yue Guang Bai white tea is also a mildly fermented tea (due to indoor wilting). This wilting process is longer than traditional fresh white tea, but closer to aged white tea cakes. Therefore, you can brew many more infusions relative to fresh white and green teas.

The taste is also as soft, sweet and thick like aged whites. The sweetness also reminds of one delicate Chinese black teas.

yue guang bai tea colour

Yet Yue Gung Bai also has this very recognisable pu erh kind of flavour from Yunnan. Most likely, this is due to the fact that tea leaves are grown on Yunnan soil and because the Yunnan cake compression techniques are used.

Given all the characteristics, we think the Moonlight White should be classified as an aged white tea. We understand that ‘aged white tea’ isn’t an official category (green, white, oolong, black, yellow, pu erh), yet perhaps it’s time to look beyond the traditional classification and judge each tea for its own unique characteristics.

Traditional Preparation Steps of Moonlight White Tea

This tea is very flexible when it comes to brewing. Prepare a chunk of it in a mug, will result in a good tea. It’s a very forgiving tea that’s hard to over steep. Yet, if you want to enjoy the preparation process and get the best flavour out of the leaves; go for traditional brewing!

  1. Prepare a small teapot or gaiwan.
  2. Pre-heat the tea set by rinsing it with boiling water.
  3. Drop 5 grams of dry tea in the teaware and perform a quick rinse by adding water in the pot and discarding it immediately. This allows the leaves to somewhat unfurl, preparing it for an optimal brew.
  4. Now brew the tea again for 15 seconds and serve. Increase the steeping time by 5 seconds for every next infusion. Typical White Moonlight can be brewed 8 to 10 times.
Sat, 19 May 2018 18:48:42 +0000
<![CDATA[2018 Mingqian Huangshan Maofeng Green Tea: New 2018 Spring Green Tea Arrival]]> https://www.teasenz.com/chinese-tea/2018-spring-huangshan-maofeng-green-tea.html We’re excited to show you our new 2018 Huangshan Maofeng in this post. This year’s maofeng is once again a great leap forward compared to the maofengs we’ve offered the previous years.

2018 huang shan mao feng green tea review

As last year, we’ve selected raw leaves which are plucked before the Qingming festival. This is important, as those leaves hold just so much more flavour. However, the tea we sourced this year, is just so much more delicate and fine, consisting of one bud with one or two leaves. The length of the stem is also reduced to a minimal so that you get more value for the tea.

spring huang shan mao feng tea tasting notes

The taste is silky and smooth with a delicate floral aroma and a sweet aftertaste with citrus notes. Highly recommended!

Mon, 16 Apr 2018 08:29:36 +0000
<![CDATA[2018 Spring Jin Jun Mei Tea Arrival]]> https://www.teasenz.com/chinese-tea/2018-spring-jin-jun-mei-review.html You may not expect it, but April is the busiest month for us. On a daily basis we taste and curate new Spring teas and make decisions on which ones to stock. It's therefore also a crucial month for us to show that we can not only offer the best quality, but also keep it consistent throughout the years.

For premium teas, like the Jin Jun Mei, we always curate with some extra care. For this year we've selected a super fine Jin Jun Mei with sweet and complex flavours that you will love.

The dry leaves are just 1 cm tall with a gold orange colour.

chinese black tea jin jun mei

If you're not familiar with Jin Jun Mei; it's a premium version of the Lapsang Souchong. The leaves are smaller and contains small hairs, which after processing gives the tea a yellow/orange appearance. The tiny leaves are picked in early spring before the Qing Ming festival.

Read our steeping notes below!

Round 1: 80 ºC / 175 ºF, 2 sec.

With a glass gaiwan we brew 3 grams of Jin Jun Mei. This amount of tea is enough if you're brewing just for yourself. When with more people, you can increase the amount to 5 grams.

The small leaves of the Jin Jun Mei tea releases flavour very fast. You can therefore pour out the tea right after you've filled the gaiwan with hot water at 80ºC.

The color of the brew appears gold orange and is beautiful. The taste is sweet with an aroma of dried fruit. The aroma is strong and lingering, and can be smelled also on the bottom of the cup after drinking the tea.

golden eyebrow tea fujian

Round 2: 4 sec.

As the first round indeed showed that this tea releases flavour fast, we've increased the steeping time by just a little. Since the leaves are now fully unfurled, the second brew is incredibly sweet.

The combination of sweetness with the interesting savoury notes that emerge in this round, makes it think of a caramel cake.

Round 3: 10 sec.

The third steep is less sweet, but that's a good thing for those who doesn't like overly sweet flavours. The complexity of the taste comes now to the foreground. The aroma very interesting and resembles that of a Longan fruit. The texture is sticky and allows the aroma to linger in your mouth.

Round 4: 20 sec.

The fourth rounds resembles that of the third round. The Longan fruit taste is still strongly present. The sweetness is further reduces and slowly transforms in a grainy flavour.

Look at the leaves after 4 steeps in the gaiwan below. The tiny buds look wonderful and consistent.


After 4 rounds we aren't knocked out yet. However, we've a few more teas to go today and we don't want to end up tea drunk :)

If you're curious about how to approach the 5th and 6th round. Go for a steeping time of 1 and 2 minutes respectively to get the last bits of flavour out of this tea!

All in all, we're really excited about this Jin Jun Mei and we've stocked up as much as we can for 2018!

Sun, 15 Apr 2018 09:19:23 +0000
<![CDATA[Is Trade Fair for Chinese Tea Farmers & Tea Pickers?]]> https://www.teasenz.com/chinese-tea/is-trade-fair-for-the-chinese-tea-farmers-tea-pickers.html The reason for writing this article is because we've received several questions regarding the livelihood of the Chinese farmers we cooperate with. That's completely understandable since none of our teas hold 'fair trade' certificates.

Through this article, we want to clear some misperception regarding the Chinese tea industry. We also aim show more insight in the competitive landscape, so you can understand the difference relative to other tea producing countries such as India, Sri Lanka and Kenya.

Tea Farmers in Famous Tea Regions

For 7 years we've been travelling around China exploring the main tea regions such as the West Lake region, Wuyishan and different parts of Yunnan. Based on what we've seen, we can safely assume that tea farmers in well known tea regions are well off.

Imagine, you're owning piece of land in the middle of longjing village, where the famous West Lake Dragon Well is produced. You'll basically not have to do any marketing as tens of millions of tourist will pass by annually. And even if you do not take care of the processing well, the tea would still sell at high prices.

As the Chinese middle class becomes more wealthy, there's a higher demand for premium tea. What we often hear from farmers is that they wish they had more land and that there where more available workers able to harvest the tea. The 'tea picker' profession, though reasonably well paid, is out of fashion in China.

Tea Farmers in Less Known Tea Regions

Farmers in less known tea regions have less bargaining power compared to those we own premium land in favourable regions. However, if the soil quality is good, they may still do well. The focus has to be put on producing quality and present the tea as a good alternative to ones from famous regions.

While salaries are increasing in China, not everyone can yet afford a Dragon well tea from Longjing village or an authentic Mao Feng from the Yellow Mountain. Therefore, teas from other regions, which are high value for money, are still in demand.

The Chinese are horrible in tasting wine, yet they have a well developed taste for tea. Good tea will be recognised and valued.

With the rise of eCommerce, farmers are now also able to open online shops and sell directly to Chinese consumers. Therefore, they're nowadays less dependant on offline foot traffic. With good tea and good marketing, they're able to do well.

Sometimes farmers organise cooperatives and bargain as a group with wholesalers. What we also often see is that they open an online store as a cooperative and launch all teas from all farmers who are part of it. They may agree with each other to focus on producing different price ranges and different cultivars.

Farmers Who Don't Own Their land

The situation will be completely different if you don't own but rent the land from someone else. Those farmers should take into account that in one year their harvest might be lost due to bad weather situations. The problem is that most of the times they don't. We've heard stories that some farmers got in financial trouble and lost all their savings. Others borrowed from family and friends and are unable to repay.

It's not always bad weather that is to blame. Running a tea farm isn't as easy as some imagine. As a farmer they need a lot of knowledge about growing tea and managing the fields during the year. And they need a great team of tea pickers as well as tea masters who manage the production process.

More insurance companies these days offer agricultural tea insurance, but not everyone is aware or believe they need these products. Farmers are also often not well educated enough to understand the these insurances.

Tea Pickers

Currently there's a large shortage of tea pickers in China. It's an unpopular profession and it's highly seasonal. As you can imagine, people prefer to work in large stable companies with stable all year round salary. As a result, those who do want the job are paid well.

The shortage is in fact getting worse. See below a picture of tea pickers in Hangzhou taken Spring 2018. Only older people are taking on these high season jobs.

tea pickers in china fair trade

Tea pickers in famous tea regions are paid around 250 RMB a day (40 USD), which is very decent money in China. However, as there's only 3-4 months of work, they've to look for other jobs during the other months.

Also, the hours aren't long. With premium tea, the tea leaves have to picked during a certain time of the day. There's generally a morning and afternoon session, but this depends on the region.

The situation is different for mass producers. These companies would produce tea all year round. The hours are longer and the salaries are much lower, but in return there's more income stability.

The Problem of Succession & Marketing

What we often hear from farmers that they worry about who'll continue their business after they retire. Running a tea farm, isn't something the next generations of Chinese prefer. They rather move to big cities and have professional careers in large corporations.

Returning to one's roots

Yet, living in large cities is stressful. The rents are high and wages often aren't as high as people might have hoped. From some farmers we hear that their sons and daughters eventually returned to work on the tea business. Often times, they come back with new skills sets that can really benefit their business. They may focus on marketing, eCommerce, sales and branding. Something that older generations have no understanding off. As a result, these farms will become less reliable on foot traffic and wholesalers.

The Rise of eCommerce

Many Chinese don't have desktop computers or laptops at home. But everyone has a smartphone! Ordering things online has been on the rise in China in the past years. The Chinese have the convenience of ordering teas from thousands of online tea sellers.

Through eCommerce farmers have the ability to cut out middle men and sell direct to the end-consumer. It's not that they stop cooperating with wholesalers, but adding more sales channels definitely reduces the risk of their business and improves their bargaining position.

Good Tea Doesn't Leave China

More than 99% of the tea that leaves China is mass produced bulk tea. Most of it is green tea, which are used as a raw ingredient for producing beverages and products.

Most artisan tea farmers never look abroad. The size of the demand is many times larger than the demand of the rest of the world combined. The Chinese middle class is also more willing to pay higher prices for better tea.

As a company, artisan tea is something that we're truly passionate about. Have you ever seen an awesome movie which you really want others to see? Well, we curate teas on a daily basis, and you can imagine that we've had lots of teas that we would love you to taste.


In this article we've discussed several factors that affects the livelihood of farmers and tea pickers in a positive way. This includes:

  • The rising tea demand of the middle class in China, who are willing to pay more for premium tea.
  • The scarcity of tea pickers on the labor market.
  • The ability of farmers to access the end consumer through eCommerce.
  • The new generation of tea entrepreneurs with valuable sales, marketing and logistics skills, reducing the need to rely on wholesalers.

Nevertheless, this doesn't mean that there's no room for improvement. The majority of the tea pickers are working seasonally and still lack a stable job and a basic social security package. Tea producers should find ways to employ employees for longer through offering more responsibilities off season.

Questions or concerns? Please ask through the comment section below!

Thu, 29 Mar 2018 13:50:26 +0000
<![CDATA[Wuyishan Tour: Tea Tasting, Sourcing & Educational Tours]]> https://www.teasenz.com/chinese-tea/wuyishan-tour.html Are you planning to visit Wuyishan to learn more about Wuyi tea or find local suppliers? Teasenz offers custom tea tasting, sourcing, sight seeing and/or educational travel programme, to that is tailored to your goals. On this page you'll find information about all the possibilities.

wuyishan sightseeing tea garden production

Wuyishan Tea Tasting & Training

The best way to enjoy and learn about the different teas that Wuyishan has to offer is by tasting unique teas made by local farmers. Each farmer may grow a different cultivar and process their teas in different ways.

During these tea tastings, the preparation steps of the teas will be explained. You'll taste many teas and compare the flavour and aroma.

At last, you'll also be shown around tea gardens as well as the factories where the teas are processed!

Wuyi Tea Sourcing

If your main goal is to find reliable suppliers, feel free ask the farmers about the prices of the teas you like. Keep in mind the weight unit used in China is 'yi jin' (一斤), which is equal to 500 grams (17.5 oz) of tea. Your local guide will help you communicate with the farmer.

A few tips:

  • Focus first on tasting the tea.
  • Communicate about how much quantity of tea you're looking for, when asking prices.
  • Let the local guide know what kind of grade of teas and what price range you're looking for. The local guide can let the farmer know in advance, and select teas that suit you the most.

Wuyi Mountain Sight Seeing & Activities

Tea tasting and sourcing might be the main reasons for most people to visit Wuyishan. Yet, there are a few important attractions that you can't miss:

  • Wuyishan scenic area
  • Xiamei village: an ancient and picturesque village in the Wuyishan area along the ancient tea horse road.
  • Da Hong Pao Impressions show/performance
  • Bamboo rafting
  • Eat local food such as da hong pao eggs!

bamboo rafting in wuyishan tour

Prepare yourself before the trip

To get the most out of your travel, make sure to learn more about Wuyishan before hand. We can recommend the following two articles:

Wuyishan tea growing region

Wuyi rock tea classification, benefits, caffeine

Also try out our Wuyishan tea sampler before you visit!

Feb 27, 2018 9:00:28 AM

General services

Other services may include the following depending on your budget:

  • Pickup at airport or train station
  • Dedicated local driver
  • Local English speaking guide
  • Arranging accommodation

Example: 4 Day Wuyishan Tour

A 4-day programme may look like this:

Day 1:

  • Airport pickup and drop luggage at hotel
  • Tea garden sight seeing.
  • Visit ancient Wuyishan preservation area to see the oldest Da Hong Pao mother trees.
  • Visit tea village to visit local tea farmers. Taste tea & learn about about tea processing.
  • Evening (optional): Impressions of Da Hong Pao show (optional, but highly recommended).

Day 2:

  • Visit Royal Tea Garden to learn about tea accompanied with classic Chinese music.
  • Zhu Xi academy to learn about Chinese Confucian culture.
  • Visit different peaks in Wuyishan including: Heavenly Peak, Cloudy Nest, Tian You Peak etc.
  • Visit tea houses and taste different teas.

Day 3:

  • Visit Xiamei village. A historic village along the ancient tea horse road near Wuyishan.
  • Bamboo rafting.

Day 4:

  • 1-2 day tour to Zhenghe, the white tea mekka.

rafting in wuyishan tour

Contact us

Contact us at info@teasenz.com if you're interested to know more. You'll be surprised how affordable our personalised packages are. Depending on the duration of your stay, your budget and the goal of your trip, we can design a tailor made programme for you.

Let us know the following so we can help you better:

  • Which day will be arriving and leaving Wuyishan?
  • Are you travelling by air or train?
  • Have you already booked a hotel? If so, what's the name and address of the hotel?
  • What are you main goals of the trip?

Thu, 10 May 2018 19:30:12 +0000
<![CDATA[Is Tea Halal? Is Caffeine Halal?]]> https://www.teasenz.com/chinese-tea/is-tea-halal.html There are 1.6 billion muslims in the world and tea is the second most consumed beverage after water. Given just these two facts, and you can imagine that this is a frequently asked question: “Is tea halal?”

Moreover, halal food is moving beyond Muslim consumers as recent meat scandals have made consumer more aware of the quality of meat. To answer the above question, let’s first understand what halal actually means.

What is halal?

The word ‘halal’ refers to what food and drinks are allowed for consumption as according to traditional Islamic law. The opposite of halal is ‘harem’. In other words, halal food can be consumed, while harem food can’t be consumed, according to Islamic law.

The meat category has the most focus, as animals has be slaughtered and processed as according to the rules. Pork is harem, no matter how it is slaughtered. We’ll leave out the exact details of such criteria, as slaughtering methods aren’t the focus of this article.

Also processed products, which contains harem meat, is’t halal. Take for example a lasagne which contains minced beef which isn’t halal. In such a case the lasagne isn’t considered halal as well.

Smoking is also not allowed, as it’s considered intoxicating.

What about beverages?

In the beverage category, it’s mainly alcoholic content that determines whether beverages are halal or harem. The reason is that alcoholic beverages are considered intoxicating.

Are tea cocktails halal?

Based on this we can easily conclude that tea cocktails with alcoholic content by definition isn’t halal.

Is kombucha halal?

Also fermented kombucha can contain slight amounts of alcohol as a result of the fermentation process. So kombucha also isn’t halal in theory. However, because it only contains traces of alcohol, it could also be interpreted as non intoxicating.

Is Coffee & Tea Halal? Does caffeine content matter?

Beverages such as tea and coffee contain caffeine. Luckily, caffeine is generally not considered intoxicating. Unlike drugs and alcohol, it’s only considered a mild stimulant. However, coffee has been controversial in the past. In 1511, it was decreed sinful Meccaan governor Khair Beg. In 1542, coffee was allowed again by the Ottoman Turkish Sultan Selim I.

While tea and coffee is mostly given the benefit of doubt, the fact is that caffeine can be considered addictive. And whether or not caffeine is intoxicating really depends on the person. So, in the end it really depends on the individual situation.

If you're interested in halal certified tea, then consider this Haiwan Halal pu erh tea.

Fri, 15 Dec 2017 15:22:06 +0000
<![CDATA[Oolong Tea vs Green Tea for Weight Loss: Which Is Healthier?]]> https://www.teasenz.com/chinese-tea/oolong-tea-vs-green-tea-for-weight-loss-which-is-healthier.html Both oolong and green tea are often promoted as a health and weight loss product. Yet, for many consumers it's not really clear which one is better. In this article, we attempt to answer two basic questions that our support team often receives:

  • Which is more healthy: oolong or green tea?
  • Is oolong tea or green tea better for weight loss?

Which is Healthier?

First of all, all leaf teas are made from the Camellia Sinenses tea plant. Yes, different teas are made from different cultivars, but they're generally all healthy. Because green tea is one of the least processed types of tea, it maintains a greener colour than oolong. Due to this, more healthy antioxidants are preserved.

However, we do have to note that tea type isn't the only factor determining the amount of antioxidants in tea. From a raw material point of view, tea buds from the early Spring season contains more antioxidants than large leaves. And the way you steep your tea also makes a difference.

At last, green tea also have more potential side effects. Light processing might maintain more antioxidants, but at the same time it makes tea more harsh for the stomach to digest. Too much green tea can result in stomach pain and diarrhea.

Which is Better for Weight Loss

This really depends. It's true that there's a lot of research that support the fact that both green and oolong tea can be beneficial to a healthy body weight. After all, there's hardly any calories in tea (without sugar and milk) and the caffeine in tea helps you burn more energy during the day.

However, what you must know is that all papers study whether people who drink tea regularly on a daily basis have more healthy body. In other words, the subjects of the study have incorporated tea in their daily lives! There's no research that proves that tea is a miracle drink with quick weight loss benefits.

There might be some quick weight loss, but that's often due to overconsumption of tea, resulting in loss of fluid. There's no quick fat burning going on here.

To some this might sound somewhat disappointing, but the encouraging message here is that if you do incorporate tea in your daily lives. You will be more healthy and you will loose weight. The key here is to learn to enjoy drinking tea. At last, there's really no need to choose between oolong and green tea. Let your mood decide!

Oolong vs Green Tea Caffeine

When it comes to caffeine content, there's a lot of confusion these days. The general believe is that green tea contains less caffeine. While this may be true on average, one needs to take into account the characteristics of the raw material used. Many green teas contain young buds that contain more caffeine than the larger leaves used for oolong tea.

On the other hand, oolong tea leaves are more oxidised, meaning that more water is extracted than green tea. This can result in more caffeine concentration in the final product. What is perhaps the most important factor is the fact that oolong tea is prepared with higher temperature water. Green tea is often prepared around 80C (175F) while oolong tea is prepared near cooking temperature. This means that more caffeine is extracted from oolong compared to green.

All in all, it's relatively safe to assume that a cup of oolong tea generally contains more caffeine than a cup of green tea.

Sun, 17 Jun 2018 08:50:49 +0000
<![CDATA[Is Oolong Tea Black Tea?]]> https://www.teasenz.com/chinese-tea/is-oolong-tea-black-tea.html Black tea was the first type of tea that was introduced to the West hundreds of years ago. The Dutchmen Jan Huygen van Linschoten was the first who successfully shipped tea to Portugal. In contrast, oolong tea is a relatively new tea that became popular in the recent years. It's therefore not surprising that many people don't really know the distinguish black and oolong tea. To understand this better, you need to first understand the difference in processing.

Oolong Tea versus Black Tea Production

A lot of people believe that oolong tea is a type of black tea. This isn't true. Like all teas, oolong is also made from the Camellia Sinenses tea plant. However, each tea type is processed in a different way. The processing methods used for black teas result in fully oxidised leaves. On the other hand, oolong teas are only partially oxidised. They're also known as 'semi oxidised' teas. The former term is more correct, because different oolongs can have different levels of oxidation. Take for example a Tie Guan Yin, which is very lightly oxidised, and thus maintaining a green colour. Therefore, it's not strange that many people wrongly think that Tieguanyin is a green tea.

Other oolong teas such as Dan Cong and Da Hong Pao have a darker colour. They're dark oolong teas that are sometimes also called black oolong teas. These teas have oxidation levels that are closer to black tea, though they still belong to the oolong category.

Appearance Differences

From a raw material point of view, black teas that consist of small buds are generally considered more premium. Teas like Lapsang Souchong or Keemun all consists of small leaves or buds (if they're good). Black teas even more expensive, if there's a lot of golden buds, which is the case for teas like Yunnan Gold or Jin Jun Mei.

In contrast, oolong teas are less about small buds and leaves. In fact, they often consists of larger leaves, which are more suitable for the intense processing. With oolongs, the edges of the leaves are brushed when the teas are rolled, resulting in complex aromas. This is especially the case with Tie Guan Yin.

Taste Differences

While sometimes black and oolong teas have similar appearances at first, the taste is completely different. Black teas often have honey, caramel or smokey notes. In contrast, light oolongs often taste more like green tea with flowery notes. Dark oolongs have very distinguished mineral rock flavours that are significantly different from the taste of black tea.


To sum up, black tea and oolong teas are really different tea classes. There differences in processing methods result in different levels of oxidation. Good black teas often use small leaves, while this matters less for oolong tea. The difference in processing and raw material selection result in different flavours.

While we've attempted to try our best to explain the differences, we highly recommend you to experience the difference yourself. Several years ago, cheap oolong was at first introduced as a weight loss tea in the West. Today, there's a wide offering of excellent artisan oolongs in different online and local stores.

Mon, 04 Dec 2017 08:41:46 +0000