While quenching thirst is tea's most fundamental purpose, many people experience it oppositely when they drink it: the first cup of tea works well at doing so, but the more you drink, the more thirsty you become. So, what is causing your thirst to worsen as you drink more alcohol? 

Phenolic compounds

Tea contains polyphenols, which can make a film that can't be broken at the tip of the tongue, making it dry and astringent. In addition to being an indication of good tea, the film breaks when it transforms into a typical sweet. Tea's quality could be average if astringency is challenging to achieve.
 

Tea has a diuretic effect

Tea has a diuretic effect, which is the main factor contributing to tea drinkers' constant thirst; According to research, drinking tea results in around 1.5 times more urine than drinking water. Suppose you try to utilize tea to quench your thirst. But as you drink more, your desire grows. Because tea water stimulates the digestive system and oral cavity to promote metabolism, the urine reaction happens concurrently.

 

Drink overheat

Li Shizhen's Compendium of Materia Medica says that tea may put out a fire best because it is bitter and cold. The fire brings on all diseases. When the fire arrives, the body will be in good shape. Warm drinks reduce fire due to the cold, whereas hot drinks promote fire, disperse tea, and also relieve alcohol and food toxins. People who drink tea know that drinking hot tea can hurt your mouth, esophagus, throat, and other organs, leaving you feeling dry and astringent.
 

High-temperature baking

Regarding tea varieties, red and black tea are more heated than green and white tea, which are the coldest. The "fire" is frequently still present in some freshly processed teas, such as green tea that has recently been dehydrated and dried or tea that has recently been baked. Drinking will increase your thirst and fire. With a dry throat included, it is best to analyze this type of tea first.
 

Standard of Tea

Some typical tea ingredients are poor. Because of the poor growth environment, a tea merchant will produce, because of the low elevation, the shoddy craftsmanship, or the lack of control, a bitter and astringent tea that makes you thirstier the more you drink.

Using the same tea bag or loose-leaf cup when drinking tea can be tempting. Since there are so many distinct tea varieties, it can be challenging to know where to begin. You might even believe that all sorts of tea are equally healthy if you're new to drinking it. But if you've never tasted a cup, likely, you're unintentionally consuming western tea.

This post is for you if you've been trying to figure out how to introduce tea to someone who likes it but isn't sure what kind to drink. You can assist a friend or loved one discover the world of healthful (and fascinating) cups of tea by becoming knowledgeable about the distinctions between western and Chinese teas and how they differ.

 

What is Tea?

You're not simply drinking a beverage when you sip tea; you're also consuming something that contains various plant chemicals that are healthy for your body. Caffeine is the most often used substance in tea. Chinese teas often have more caffeine than their western counterparts because they take longer to make and are steeped for longer. Bitterness is taken from Chinese teas when brewed, so they taste less bitter than their Western counterparts.
Beyond the caffeine and other healthy ingredients, tea has a variety of exciting flavours and scents that can enrich your life.

 

Western Tea vs Chinese Tea

Western tea is a type of tea that is made from plant leaves that have been oxidized and fermented. The leaves used to make western tea come from plants like Camellia sinensis, Camellia sasanqua, or other varieties of the same family. The result is a dark-coloured liquid with a strong flavour. Much more time and effort goes into the production of western tea than other types of teas. It can make western teas more expensive and less accessible to some people than different types of teas might be.

Chinese tea is a type of tea that is made by letting fresh or dried leaves steep in hot water without any extra herbs or spices. Although consumers frequently refer to these beverages as "green" or "white" (depending on whether they are green or white), this terminology can be confusing because both green and white teas come in a variety of colours.

Chinese tea is usually dried or fermented before it is brewed and served. In the West, tea is often served straight from the plant without any processing. Chinese tea doesn't typically include a lot of caffeine, although western tea frequently does. The final difference between Chinese and Western teas is that Chinese tea is devoid of additions like cream or sugar.

Finer leaves are also used to make Western teas. They generally become sweeter and more aromatic as a result. Because they don't contain caffeine, they are also easier on the stomach than Chinese teas.

Western teas are not fermented, whereas Chinese teas are. It indicates that when they are brewed in hot water, they take on a slightly sour flavour, but when brewed in cold water, they taste smoother.
Because it is thought that cold water retains more antioxidants, Chinese tea is frequently stored at room temperature, while western tea is kept cold.

Additionally, the flavors of these two varieties of tea are different! Because citrus and rosemary oils are used to make Western tea, it has a stronger taste than Chinese tea. Chinese tea, in contrast, is frequently consumed for its calming properties and occasionally has a more pungent aroma due to fewer chemicals employed during its manufacture. When you drink, you can tell these two varieties apart by their distinct flavours and aromas!

When consuming Chinese or Western teas, it's essential to consider their caffeine concentration. While traditional Chinese teas have less caffeine than most western teas, many still have roughly 1%. It can be something to consider before deciding which kind of tea to drink for individuals who wish to cut back on their caffeine intake without compromising flavour or health benefits.

You might not require a tea cup with a lid if you prepare tea the traditional way, which involves steeping the leaves in a teapot and drinking the resulting brew. Today, tea is made by placing tea leaves in a cup and adding boiling water. It is where the lids assist by trapping the steam inside the cup, prolonging the warmth and enhancing flavour and scent.
We want to talk about the benefits of lids in Chinese tea cups today because they may seem like a standard feature but have a deeper meaning and function. Read on to learn the four justifications for the lids on Chinese tea cups.

 

The lid could serve as a filter.

Lids can keep tea leaves out of your mouth. Only a slight top tilt is required when holding the cup to take a sip to keep the loose leaves in place.
When drinking tea, paddle the liquid away with the lid—this aids in moving tea inside the cup and forcing tea leaves to the bottom.

The Lid Preserves the Tea's Heat.

Despite being pretty obvious, this is nonetheless important to note. People who enjoy drinking tea tend to sip it more slowly because they enjoy all its flavours and aromas. As they converse with others or read books, they frequently appreciate the taste of the tea. It implies that the tea must stay hot for one to enjoy it thoroughly, and with a cover, they can keep the tea warmer for an extended time, giving them more time to savour sweet tea. Most ceramic tea cups are understandably trendy today because they retain heat better, and most of them include a lid.
It can extract elements and flavours from the tea, improving the taste and value. To keep your tea hot at all times, you need a teacup with a lid. Additionally, it covers the cup to keep dirt from entering.

The Lid Lets the Aroma Out

To get the ideal tea drinking experience, you must look for the proper technique to prepare and serve it if you intend to pay top dollar for tea. The benefit of using a teacup with a lid is that the authentic flavour and scent will be easier to unlock.
You may already envision how delightfully fragrant a freshly packaged cup of mint tea is. I think you now appreciate how essential aroma is to enjoying tea. You can understand the full flavour of your tea or coffee when it has a lid on it.

Lids Offer Spill Protection

Nobody enjoys the unintentional splashes that can occur when sipping tea from an open cup. Sometimes you make a mistake or lose control of your pace. A lid on your tea cup reduces mess by preventing the beverage from spilling out in a stream.

Both green tea and Pu'er tea have a rich flavour and are made from Camellia sinensis tree leaves. They aren't the same, though. With green tea making up 80% of all sold teabags, it is one of the most widely consumed teas worldwide. It is also regarded as the variety of tea that Chinese people drink the most frequently.

Pu'er tea is a type of puerh green tea. Since it underwent less processing during production than green tea, some of its organic biological characteristics, including minerals and antioxidants, were preserved.

What is Green Tea?

An example of an evergreen plant that is frequently consumed worldwide is green tea. It is produced with Camellia sinensis plant leaves and is prepared using five different techniques.

Green tea contains a lot of flavonoids, including quercetin and antioxidants like epigallocatechin gallate (EGCG). In addition to these advantages, green tea also offers less caffeine than other forms of tea. As an illustration, although a cup of black tea has about 88 milligrams of caffeine per serving, a cup of green tea only has about 25 milligrams.

What is Pu'erTea?

Green tea called Pu'er undergoes traditional fermentation, wrapped in a bamboo leaf sheet and allowed to sit for a period of time. It takes about two years to complete this process.

Pu'er also has a more nuanced flavour, with hints of honey, chestnuts, florals, and mushrooms. Some have even compared the taste to grass.

The main distinction between green tea and Pu'er tea is in the flavor. Since ancient times, green tea has been commonly drunk and is softer in taste with a tinge of astringency.

Contrarily, Pu'er is renowned for its aroma, lingering scent, and smells like damp dirt after a storm.

 

Oolong tea has been a popular beverage for many centuries. Oolong was unintentionally created as a byproduct of the production of green tea in China. Oolong tea has subsequently developed into a unique variety with unique properties and advantages.

Thankfully, oolong tea is much more widely accessible than ever. These days, numerous manufacturers provide a selection of high-quality teas in this area. But not all oolong teas are made equal. Because of this, it's crucial that, before making a purchase, you learn how to differentiate between high-quality oolong teas and lower-quality types. After reading this article, you'll know what to look for when purchasing oolong teas, enabling you only to buy the best varieties at a reasonable price.

What is oolong tea?

The first thing to note is that oolong tea has been consumed for many centuries. Oolong was unintentionally created as a byproduct of the production of green tea in China. Oolongs are produced using whole or damaged leaves. Although they can also be created from other plants, such as white tea and black tea, they are most frequently made from one or more cultivars of the Camellia sinensis plant.

Oolongs typically have a somewhat lighter colour than black teas and a flavour that leans fruitier. It's also possible to purchase oolong teas that are packaged as bags or loose-leaf variants.

How to Identify High-Quality Oolong Tea?

Paying attention to the kinds of leaves used in your tea creation will help you spot high-quality oolong teas. Thin, carefully rolled leaves that have undergone oxidation and fermentation are the basis of premium oolong teas. The leaves ought to be light brownish in hue, dark green, or even more profound. When pressed between two fingers, they ought to feel flexible and soft. On the other hand, low-quality oolong teas use broad, flat leaves that have been dried after a brief infusion and fermentation.

Additionally, these leaves may have a faint yellowing from oxidation. When pressed between two fingers, they feel more challenging and are not wrapped up as tightly. The flavour and fragrance in each cup of tea are other distinctions between high-quality and low-quality oolong. Oolongs of the highest calibre have a strong floral aroma, as well as flowery flavours that linger for hours after drinking them. Because their leaves were processed fast and underwent minor oxidation or fermentation before being dried, lower-quality teas lack this depth.

Characteristics of Good Oolong Tea

Understanding what qualities to look for in oolong tea is crucial if you want to enjoy a satisfying cup. You can tell a high-quality oolong by the following characteristics:

• The flavour is rich, fruity, and sweet.
• Brewing results in a smooth texture.

How to Taste and Detect Bad Oolong Tea?

It can be very challenging to distinguish the tea in some oolong teas since they have been cut with sugar or other flavourings. However, by tasting it, you can figure out how to identify poor oolong tea. Try a few different approaches to tasting oolong tea.

-Fresh Brew Taste: This is the best indicator of an oolong's high quality and lack of additions. Drink a tiny bit of freshly brewed oolong tea and, while doing so, merely compare the flavour to how someone else has described it. Drink the tea until the liquid in your mouth gives you the impression that, for instance, you are tasting a combination of fresh ginger and lime zest that has been blended together. It is most likely a fine oolong tea if it does taste like fresh ginger and lime zest.

-After Steeping Tasting: If you don't have access to freshly brewed oolong, consider this approach. Add some water to the cup, let it stand for about five minutes, and then taste it again. It will provide the dried leaves with some chance to absorb some water. Then, take a drink of the heated water and contrast its flavour with another person's description of how they believe oolong tastes when steeped in cold water instead of hot water (you should also adhere to this procedure)