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.
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
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
Marketing language and flavour wheels often create more confusion than clarity when evaluating Chinese tea. A more reliable approach is to build your own sensory baseline through comparative tasting and an understanding of leaf chemistry. This article explains a practical framework for serious drinkers and tea house teams: Beyond Slogan