Summer 2026, and the modern tea drink industry has posted another round of explosive numbers.
According to statistics, 72.1% of tea beverage consumers purchase modern tea drinks at least 3 times per week. Heytea launched a DIY mixing feature nationwide, with related topics on Xiaohongshu surpassing 10 million views. On Douyin, videos of prying tea cakes have exceeded 2 million plays, with "healing" and "stress relief" being the most frequent words in the comments.
Behind these numbers is a specific demographic: predominantly female, aged 22 to 30, office workers. They order a Ya Shi Xiang (Duck Shit Fragrance) lemon tea every afternoon, and visit tea mountains like Wuyi and Jingmai for "tea-picking experience tours" on weekends.
As someone who makes tea for a living, I'm glad to see these numbers. They tell me that young people haven't abandoned tea — they're just approaching it in their own way.
Stage 1: Lured In by Modern Tea Drinks
For many young people, tea enlightenment didn't start at their grandfather's tea tray. It started with a cup of Ya Shi Xiang lemon tea.
Ya Shi Xiang — strange name, but it's actually a type of Dancong oolong with a high, fragrant aroma. When made into lemon tea, the floral and fruity notes are activated by ice, and the first sip is intoxicating.
Then curiosity kicks in: What exactly is this "Ya Shi Xiang"? What is Dancong?
Once that curiosity is sparked, you're not far from traditional tea.
Stage 2: From Milk Tea Cup to Tasting Cup
I've witnessed many tea drinkers' "awakening moment" — one day, they suddenly feel that milk tea is too sweet and want to taste what tea actually tastes like.
This turning point is crucial. From adding sugar, milk, and tapioca pearls to wanting the "pure tea" experience, there's only one catalyst needed. The tea tourism boom is that catalyst — Wuyi Mountain and Jingmai Mountain are both promoting tea-picking experience tours. Young people visit a tea mountain, see ancient tea trees, smell the fragrance during kill-green, and their mindset shifts. Back home, they start searching "how to brew tea" and "what tea is good for beginners."
Those Douyin videos with 2 million plays? The comments filled with "healing" and "stress relief" show that people aren't just watching for fun — they're genuinely moved.
Stage 3: Choosing the Right First Cup
For a beginner's tea, there are two principles: first, it shouldn't too bitter or astringent, or you'll be scared away; second, it should have a distinctive character that makes you remember "this taste."
My recommendation is Jinggu white tea.
Made from the Jinggu large-leaf varietal, it's known for its gentle mouthfeel and noticeable sweetness. White tea has the simplest process — just withering and drying, no kill-green, no rolling — preserving the most authentic taste of the tea leaves. One sip, and you can taste the sweetness of sun-dried tea.
If white tea feels too "plain" and you want something with more structure, Mangfei ancient tree tea is a great choice. From Mengfei Mountain in Yongde County, Lincang, it's made from ancient tree leaves with excellent value for money. As a raw Puer, it has a slight bitterness on entry but quick returning sweetness, letting you experience the layered complexity of tea.
Stage 4: Gaiwan Brewing Basics
Once you've chosen your tea, the next step is brewing.
Many people are intimidated by the gaiwan, thinking it's too hot to handle or too complicated. But the gaiwan is actually the simplest brewing tool — a bowl, a lid, and a saucer. You can brew any tea in it.
Basic parameters:
- White tea: water temperature 85-90°C, 3-5g of tea, quick first steep, about 10 seconds
- Raw Puer: water temperature 95-100°C, 7-8g of tea, one rinse steep, then quick steeps for the first few infusions
Remember one rule: it's better to add more tea if it's too light than to add water if it's too strong.
The Milk Tea Cup Is the Entrance, the Gaiwan Is the Destination
This isn't about putting down modern tea drinks. Modern tea drinks have brought young people into the world of tea, and that's a good thing.
But if you've already developed a curiosity about "tea flavor," why not try traditional tea — no sugar, no milk, just the taste of tea itself.
From milk tea cup to gaiwan isn't about giving something up. It's about adding a choice. And this choice might stay with you much longer.
FAQ
What tea is best for beginners trying traditional tea for the first time?
We recommend starting with white tea, especially Yunnan large-leaf white tea (such as Jinggu white tea). White tea has a simple process — only withering and drying — with a mild, naturally sweet flavor that won't overwhelm beginners with bitterness. Once you're accustomed to the natural taste of tea, you can explore raw Puer or other varieties.
Which is better for beginners: white tea or raw Puer?
White tea is more beginner-friendly. It has no kill-green or rolling steps, resulting in a gentle taste. Raw Puer (such as Mangfei ancient tree tea) offers more complexity but has a slight bitterness on entry that requires some tasting experience to appreciate the returning sweetness. We suggest starting with white tea, then moving to raw Puer gradually.
What is the difference between gaiwan brewing and mug brewing?
A gaiwan allows you to control steeping time and separate tea from water, preventing over-extraction and bitterness. Mug brewing keeps leaves submerged continuously, which can make the tea too strong or bitter. For beginners using a gaiwan, we recommend 3-5g of tea with quick steeps (about 10 seconds). It's better to add more tea if it's too light than to dilute if it's too strong.
Want to experience authentic Yunnan tea? Explore our product line
Browse Products →
Follow Songdehao on WeChat
Get more tea knowledge, brewing tips, and new product notifications. We share firsthand stories from Yunnan's ancient tea mountains — from tea garden to teacup, showing you the craft behind every leaf.