Dive into our Knowledge section for in-depth articles about tea and coffee. Discover health benefits, cultural stories, scientific insights, and expert advice to deepen your understanding and appreciation of every cup.
White tea is more than just a type of tea — it’s a philosophy in a cup. With its minimal processing, subtle aromas, and authentic character, white tea has captured the hearts of tea lovers around the world.
In this article, we’ll explore what makes white tea so special, from its natural craft to its beginner-friendly nature.
White tea refers to a delicate, minimally processed type of tea made from the young leaves and buds of the Camellia sinensis plant. The name “white tea” comes from the fine silver-white hairs covering the unopened buds, giving them a pale appearance.
Because it undergoes the least oxidation among all true teas, white tea retains a subtle flavor and high antioxidant content. If you’re wondering exactly what white tea means, it’s essentially a tea category defined by its early harvest and minimal processing.
The rational application of chemical pesticides is one of the effective measures for controlling pests and diseases in tea plantations. Assessing the degradation and metabolic risks of pesticide residues after application helps ensure the quality and safety of tea, promoting the healthy development of the tea industry. Establishing efficient, sensitive, and universal analytical methods for chiral pesticide enantiomer residues is key to ensuring the safety of such residues in tea plantations.
Tea is a beverage cherished worldwide for its soothing qualities and rich history. But where did tea originate, and how did it become a globally beloved drink? Let’s embark on a journey through time to discover the fascinating origins of tea cultivation and its worldwide spread.
The story of tea begins in ancient China over 5,000 years ago. Legend has it that Emperor Shen Nong, a skilled herbalist, discovered tea by accident in 2737 BCE. While boiling water under a tree, a few leaves drifted into his pot, creating a delightful aroma. Curious, he tasted the infusion and was immediately captivated by its refreshing flavor and invigorating properties. Thus, tea was born.
Tea is one of the world’s most beloved beverages, cherished by cultures across the globe for its rich flavors, aromas, and health benefits. With a vast array of varieties to choose from, tea offers something for everyone. In this article, we’ll explore the diverse types of tea, delving into how many varieties exist, the different categories of tea, and the unique flavors each type offers.
Before diving into the specific varieties, it’s important to understand that all true teas come from the same plant, Camellia sinensis. The differences in tea types arise from how the leaves are processed and oxidized. Here are the primary categories of tea:
A variety of folk “tea drinks” in China bear the name “tea” (茶) yet contain no tea leaves. Instead, they combine 药食同源 (yàoshí tóngyuán, “medicinal and edible are one source”) ingredients and seasonings under the guise of tea in order to nurture the body. Over centuries, these simple concoctions have carried deep food‑therapy wisdom.
Folk recipes mix everyday seasonings and ingredients to create beverages that please the palate and deliver health benefits.
China’s iconic herbal tea brand, Wanglaoji (王老吉, known internationally as WALOVI), has captivated consumers for decades with its unique blend of traditional Chinese herbs and refreshing taste. Recently, the brand expanded its global footprint by entering the Saudi Arabian market under the Arabic-language “WALOVI” branding. But what exactly goes into this beloved beverage? Let’s explore the ingredients that make Wanglaoji’s classic red-can formula a staple in households worldwide.
The classic red-can WALOVI relies on a harmonious mix of natural ingredients to deliver its signature flavor and health benefits:
Green tea has been consumed for thousands of years and is renowned for its remarkable health benefits. Originating in China but widely used throughout Asia, this beverage has a multitude of bioactive compounds that make it one of the healthiest drinks on the planet.
Green tea is loaded with polyphenols like flavonoids and catechins, which function as powerful antioxidants. These substances can reduce the formation of free radicals in the body, protecting cells and molecules from damage. These free radicals are known to play a role in aging and various diseases.
Many foods besides coffee contain caffeine, which can easily cause insomnia in sensitive individuals. Understanding the caffeine content in food is important for those who are sensitive to caffeine and want to avoid sleepless nights. The caffeine content of everyday foods is described next.
Caffeine is a xanthine alkaloid naturally found in many plants. Its allure lies in its ability to stimulate the central nervous system and reduce feelings of fatigue. In the brain’s central nervous system, there is a substance called adenosine that signals the brain when the body is tired and needs rest. When we consume caffeine, it competes with adenosine by binding to its receptors, preventing adenosine from signaling the brain to rest, thus keeping us awake and alert.
In modern society, coffee and tea are two popular beverages. However, there is ongoing debate about the habits of drinking coffee and tea on an empty stomach and after meals. This article explores the effects of consuming coffee and tea on an empty stomach and after meals, providing readers with reasonable drinking advice based on scientific principles.
Therefore, it is recommended to adjust the time of coffee consumption to after breakfast or lunch. At this time, the stimulating effect of coffee can help people better handle work and study, while also promoting digestion and absorption of food.
