Is a Semi-fermented Tea an Oolong?
the market wants more choices The production of oolong is defined by the degree of “fermentation” as well as...
Tea Guardian Fine Tea Commentaries and Reference Guide
Categorization of Teas
Fermentation in tea production refers specifically to the process when enzymes of the leaf oxidize the leaf’s other constitutional matters. Controlling how the tea ‘ferment’ is one of the most important steps in determining the final material nature of the product.
Modified Teas: Crafted Teas
transforming appearance of the tealeaves by handcrafts Before the teabag was invented, there has been...
Modified Teas: Scenting
Tea has been popularly consumed with various other ingredients since antiquity. Milks, nuts, grains, herbs,...
What are Compressed Teas?
A Historical Form Compressing lessens the bulkiness of the tealeaves for transportation. This is especially...
Modified Teas: Orientation
So far, we have covered most of tea categorization basing on the degree and style...
From Crude Provision to Treasure: Origin of Dark Tea
The development of the technique for the modern classic post-fermentation process was developed in Hong Kong by tea merchants after WWII, converting…
Post-fermented Tea (dark tea)
• orientation • production • tasting notes • origin • buying tips • tea list...
Wuyi Oolongs: Tasting, Health & Buying Tips
Tasting notes Because of the high fire of Wuyi oolongs, they are much better when...
Oolongs: Wuyi Varieties
Wuyi oolongs generally give a shorter, but more robust impression both in the aroma and in the taste, as compared with other oolongs. This character is highly related to the prevalent processing style in this region