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by Daniel Wu Tea won’t turn a timeworn elder into a lively teen, but the dried-out leaves of the Camellia Sinensis plant will definitely increase longevity through health benefits.
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by Claire Hou Xiaohusai’s main export is tea, but what kind? While pu’erh is popular, farmers can actually use the tea leaves that they pick every day to make many different types of tea. 1. Pu'erh TeaPu’erh tea is the classic, and the default for many farmers. Fresh tea leaves are fried in a special tea-roasting wok. Recently, there has been an emergence of tea-roasting machines, but the farmers in Xiaohusai assure us that the tea does not taste nearly as good when machine-made. After the frying process, the slightly damp leaves have to be kneaded like dough for roughly 15-20 minutes, before being left out to dry. After sufficient time under the sunlight, the leaves become crisp and ready to steep!
by Claire Hou While traditionally steeped tea is great in its own right, sometimes we want to change things up a little! Here are 2 recipes that are easy to make at home, and add some variety to conventional puerh and black tea. 1. Peach Iced TeaPeach iced tea is a classic summer drink. Think about it; do you want to be nursing a steaming hot mug of puerh tea during a barbecue out in the hot July sun, or a tall, refreshing glass of peach iced tea? Here are two great recipes for it, though they both call for peach nectar/peach syrup of some kind. If you want to stay all natural, you can always forgo that ingredient and stick just to fresh fruit, using sweeteners like honey. https://www.number-2-pencil.com/easy-homemade-peach-iced-tea-recipe/ https://minimalistbaker.com/perfect-peach-iced-tea/  by Claire Hou
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