Introduction

Tea origins from the Camellia Sinensis bush which is grown in over 30 countries around the world, typically in the Tropical area. The main tea categories are green, white, yellow, wulong, dark and black. The major differences between them are the result of the different processing methods they undergo and the level of fermentation/oxidation. Black teas undergo several hours of oxidation in their preparation for market, oolongs receive less oxidation and green teas are not oxidized at all.

Green Tea

Green tea is picked and then quickly dried, either pan-fried, steamed or fired in an oven. The natural goodness of the tea leaf is sealed inside. Because the leaf is so delicate, the tea should be brewed in water that is well below boiling to prevent cooking the leaves and destroying the subtle notes of the tea. Green tea has a short life span - it doesn't stay fresh long. Given the high levels of polyphenols, it is believed to have the greatest amount of health benefits.

Green tea leaves are not oxidized and thus have less caffeine than other types of tea. But this does not mean that the method of green tea processing is simpler and less time-consuming compared to other tea processing methods. Top-grade Japanese green tea, for instance, go through seven different drying and rolling processes. Green tea comes in a surprising variety of shapes and sizes - flat, rolled into needles shaped, powdered etc. The names given to green tea are usually based on their origin or appearance. Green tea is graded by very subjective means based on the cup quality of the teas and other factors. The first picked tea leaves and buds, usually in early April, are typically the most delicately flavored and expensive like our First Shoots LongJing and Silver Shoots Jasmine. (Traditional –Premium)

White Tea

White tea is minimally processed - generally only air-dried. The highest quality white teas are picked before the leaf buds have opened, while still covered with silky white hairs. Of all teas, whites have the least amount of caffeine. These teas should be steeped in water well below boiling. White tea is a slightly fermented tea with its body covered with fluffy white hair. The general processing for Chinese white tea only includes two steps: withering and drying. White tea brews to a pale yellow/light red color, and has a slightly sweet flavor with no "grassy" undertones which sometimes associated with green tea.

Yellow Tea

Yellow tea is partial processed and is one of the rarest types of teas. Yellow teas are produced from carefully picked buds and leaves that are minimally processed. The leaves are stacked into piles where the internal heat generated from their decomposition, slowly stops the oxidation process. Virtually self-processed, the leaves also skip the pan-firing step resulting in the unique yellow colour. Yellow teas have more caffeine than green teas and yield light yellow coloured infusions and delicate taste and aromas.

 Wulong/Oolong Tea

Wulong tea is gently rolled after picking allowing the essential oils to react with the air and slowly oxidize. This process turns the leaf darker with time and produces distinctive fragrances. When the leaf has reached the desired oxidation the leaf is heated, in a process called "panning," to stop the process. It is then rolled to form the tea into its final shape. As Wulong tea can be heavily oxidized or lightly oxidized, its flavor will vary from quite green to near-black. This tea is handcrafted, undergoing a labor-intensive process. The tea-maker must carefully balance many elements in the critical few hours after the leaf is picked including weather conditions, quality of the leaf, and the time the leaf oxidizes. The famous Tie Guan Yin belongs to this category of the tea family.

Black Tea

Black tea or red tea as it's known in China, is the result of a complete oxidation of the leaf before being fired. First the leaf is spread out and left to wilt, losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are full bodied and are able to withstand the addition of sweeteners and milk.

Other Types of Tea

Pu Er Tea

Pu-erh tea comes from Yunnan, China and Tibet. Pu-erh has been praised for generations for its flavor and health benefits. Pu-erh, however, is relative unknown in the western countries as its strong, earthy flavor is often difficult for Westerners to appreciate.

It is processed according to an ancient technique that involves aging the leaves. This tea which begins as a green tea is not fully fired like other green teas. The stilt-moist leaves are instead, loosely stacked and allowed to age. During the aging process, the tea turns from a green color to a deep reddish earthy tone. This aging process is unique among teas. Most other teas cannot handle the aging process. Some prized Pu-erh teas can be 50 years old. Pu-erh tea is often formed into bricks. In ancient Chinese time, brick tea allowed tea to be transported easily in harsh conditions.