Cloud tea is like life; life is learning, wisdom is cultivation.<\/p>\n
The autumn wind rises, the sky is high and the air is crisp. This season is the most comfortable time of the year\u2014not too hot, not too cold, the air dry and fresh. Drinking a pot of raw tea at this time is truly a pleasure. Autumn raw tea feels different from spring tea\u2014the dampness is gone, replaced by a fresh crispness. Every autumn I open a fine raw tea cake and slowly savor the changes the season brings. I have kept this habit for over a decade, and each year brings new discoveries.<\/p>\n
Today I am brewing a 2021 Xigui ancient tree raw tea. The liquor is golden, fresh on the palate, with a unique orchid fragrance. Xigui tea is characterized by boldness tempered with gentleness\u2014the first few infusions have a noticeable bitterness, but the returning sweetness comes fast and strong. By the fifth infusion, the entire mouth is sweet. This layering is rich; each infusion brings a different surprise. When drinking raw tea in autumn, I pay special attention to the changes in the liquor, because the dry weather makes the taste buds more sensitive. This is my experience from many years of tea tasting\u2014autumn is the best season for discerning tea quality.<\/p>\n
From a traditional wellness perspective, drinking raw tea in autumn has a special benefit: moistening dryness. Autumn weather is dry, and people tend to experience dry skin, dry throat, and dry lips. The polyphenols in raw tea are believed to help the body maintain moisture balance. The cooling nature of raw tea can also help clear excess heat; it is especially suitable for those prone to inflammation in autumn. I drink raw tea for a month every autumn, and I notice my throat feels less dry and my skin feels more hydrated. This effect is real, not placebo, because many tea friends report the same.<\/p>\n
Autumn weather is especially suited for tea tasting. Without the stifling heat of summer, the senses become sharper. At this time, appreciating the subtle changes in raw tea\u2014the shift in aroma, the depth of color, the strength of returning sweetness\u2014is more pronounced than in any other season. I always feel autumn is the finest season for tasting tea, because you can truly perceive every layer. This is nature’s gift. Another benefit of autumn tea tasting: the dry air allows the tea’s aroma to disperse more freely, making the experience even more pleasurable.<\/p>\n
Tea has grades; all may enjoy it regardless of status.<\/p>\n
Xigui tea comes from the Lincang region, at an elevation of about 700 meters. Although the altitude is not high, its quality is in no way inferior to high-mountain teas. This illustrates a principle: altitude is not the only factor determining tea quality. Soil, climate, and tree age all matter. Just like people\u2014one’s origin does not determine everything; effort and environment are what truly count. This principle applies both to choosing tea and to living life. When selecting tea, do not just look at altitude; you must taste it to know.<\/p>\n
The autumn wind rises; drink a pot of raw tea beneath the clear sky. This is the wellness time that autumn brings me. Every cup of tea is a dialogue with nature, every sip a taste of the season. I always say: drink tea according to the season\u2014scented tea in spring, green tea in summer, raw tea in autumn, ripe tea in winter. This is not a rigid rule but the wisdom of following nature. Drinking raw tea in autumn means moving in rhythm with the season, making the body more comfortable. This is the true way of wellness.<\/p>\n
Make friends through tea, please enjoy a cup.
\n—<\/p>\n
Author: Old Tea Head \u00b7 Lin Shen (LamSam)
\nZen Tea Manor ZENTEA MANOR
\nTianying Supply Chain Company
\nwww.zentea-shop.com<\/p>\n","protected":false},"excerpt":{"rendered":"
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