Leaves from centuries-old gushu tea trees boast 50% higher antioxidant activity and richer polyphenol content compared to younger plantations. Uncover the secrets of these exceptional teas.

Water is indeed a crucial element in tea preparation, influencing not only taste but also the extraction of the tea's beneficial components. In short, low-mineralized water or lightly mineralized osmosis water is often recommended for the preparation of fine teas, as it offers a good balance that reveals aromatic nuances and beneficial components. However, as the experience of taste is subjective, it may be worth experimenting with different types of water to determine which is best for you.