How Sources Are Used
Each content page records source keys and page-level notes explaining what the source supports: tea-family distinctions, brewing ranges, caffeine uncertainty, label reading, storage handling, or cultural context.
Sources Method
Sources Method
Sources are selected for the job they perform on a page, not for decoration at the bottom of an article.
Preferred Source Types
The site prefers public institutional, trade association, museum, regulatory, and clearly scoped tea education sources. Vendor sources are used only when they provide practical brewing or storage context and are not treated as product endorsements.
Health Boundary
FDA, NCCIH, USDA, and Harvard-style nutrition sources are used to keep caffeine, label, and wellness language cautious. Tea pages do not tell readers to treat symptoms, pregnancy concerns, medication questions, anxiety, sleep issues, digestion, or weight with tea.
When A Source Is Replaced
A source should be replaced when it is too broad for the page, no longer resolves, reads like vendor promotion, or cannot support the specific judgment beside it. Vendor education pages can support brewing technique, but not product superiority.
Image Review Standard
An image is acceptable only when its visible subject matches the page task. Core tea type, buying, brewing, and culture pages should avoid generic cups when a leaf, tool, package, food, or practice-specific image is available.