Quality Basics 2: The Production Process
The making that makes the difference:
Very often one would hear that the different kinds of tea is a result of different degrees of fermentation. This is only partially true…
tea category
Black Tea: Origin & Production
Etymology 30 years after the first commercial import of 143 pounds of tea, Britain setup...
Black Tea: Between Teabag and Hand-rolled Whole-Leaves
Black Tea, aka Hong Cha, i.e. Red Tea (1), is the most consumed tea category...
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
Oolongs: Production
The principal of oolong production involves scratching the leaves for gradual and slight breakage of...
Oolongs: Tasting & Buying Tips
This is an effective sales technique but a very bad tasting approach. No tea can show its real character infused for less than 20 seconds, unless it is broken or worse, like a teabag. The reason for a quick wash is only to hide…
White Tea: Health & Buying tips
Three teas from exactly the same cultivar, but are different in nature; only one is...
Phoenix Oolongs: Health & Buying tips
Dancongs have a health nature that is very different from any other teas. I have...
Traditional Oolong Production: A Showcase
The production of oolongs varies from one region to another but the most traditional approach...