Chinese Tea Logic Club Monthly Updates | Issue #03 Executive Summary On 19 October 2026, Zou Bingliang 鄒炳良 (1939–2026), one of the most influential figures in modern Chinese tea history, passed away in Kunming at the age of 88. Widely known as the "Father of Modern Ripe Pu'
A guest points at two dark teas and asks which one is better. Hesitation emerges. Someone reaches for the wrapper story. Confidence dips—not because the tea is weak, but because the question was wrong from the start. View this post on Instagram They both look dark in the tray,
In daily tea service, flavor-wheel vocabulary routinely breaks down. One team member calls an Ancient Tree Ripe Pu’er "malty," another calls it "smooth and silky." Meanwhile, guests arrive reciting romantic marketing copy from retail bags. When staff members don't share a precise
This week’s focus is a simple training contrast: leaf size. You can see the idea here: → Big leaves (Assamica type) vs small leaves (Sinensis type) Teativity uses Yunnan big-leaf material at different altitudes so you can practise comparison inside one family — not random samples from everywhere. Why this
This week’s focus is green tea — the category most easily damaged by the wrong water temperature. For staff training and serious tasting, green tea is useful because the difference is immediate: * too hot → stewed, bitter, flat * controlled temperature → cleaner sweetness and clearer structure Suggested to watch: If you want
Last week we looked at three useful processing terms — Fixation, Oxidation, and Fermentation — and why Black tea and Dark tea should not be treated as the same thing. Knowing the difference is useful. Recognizing it with your own senses is the next step. Most people try to understand tea through
Chinese Tea Logic Club Monthly Updates | Issue #02 Welcome to Monthly Updates If you are new to the Chinese Tea Logic Club, welcome. While our weekly articles on Stories Behind Goods dive deep into cultural history, brewing ritual, and single-origin tea logic, Monthly Updates serves a different purpose. Published
In the last weeks we looked at tea categories and at how personal palate shapes what people notice in the cup. This week I want to make three processing terms clearer — because they explain why some “dark” teas behave so differently. 1) Fixation (殺青） Fixation uses heat to stop the
Last week we looked at why the six categories of Chinese tea are a useful map, but not a full explanation of what ends up in the cup. This week, a more practical question: What can you already see in the dry leaf before water touches it? A few simple
Chinese tea
Issue #01: Beijing’s revocation of "Tea Master" titles, SAMR’s new "Long-term Preservation" ruling for Pu'er, and what peer-reviewed metabolomics reveals about the chemical limits of aging.
Price, origin stories, and marketing claims are not enough when sourcing specialty Chinese tea for a tea house or beverage program. A practical procurement audit replaces hype with three objective metrics: * Labour & Processing Math: Verifying whether production costs match regional economic realities. * Export Compliance: Navigating chemical residue baselines and