A cup of black tea warms the body, moistens dryness and nourishes deep winter.

YuanJia131

The autumn-harvested black tea perfectly aligns with the health-preserving needs of the Frost Descent period. Autumn tea is picked from around the Start of Autumn to the Frost Descent, a time when the temperature difference between day and night often exceeds 10°C. The ample sunlight during the day enables tea plants to accumulate abundant photosynthetic nutrients, while the low nighttime temperatures slow down the rate of nutrient consumption.

This "slow growth" process allows the amino acids, soluble sugars, and other flavor and nutritional compounds in autumn tea ingredients to become exceptionally rich, while relatively reducing the levels of tea polyphenols and caffeine, which are more likely to impart a bitter taste.

Through the transformation of full fermentation, the nature and taste of tea leaves shift from the coolness of fresh leaves to a warm and harmonious character, perfectly aligning with the core principles of "Dispersing Cold and Warming Yang, Nourishing Yin and Moisturizing Dryness" during the Frost Descent period. This ideal tea beverage not only alleviates blood and qi stagnation caused by low temperatures but also replenishes the body fluids lost to dry weather, making it an excellent choice for nourishment in late autumn.