Similar to wines, the harvest, terroir and production methods greatly affect the final tea production methods greatly affect the final tea products.

All types of teas come from a single species of plant – Camellia Sinensis, but to determines all of that is the level of oxidation of the leaves, the higher the oxidation level, the darker and more robust the tea.

Every variety of tea has its own rise and fall in history, here are the six main categories types of teas:

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GREEN TEA

  • The majority of the famous teas in China are green teas
  • Non-fermented
  • Based on the production method, green teas included the fired ones, and steamed ones.
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YELLOW TEA

  • Unfermented
  • Picked leaves are stewed, this produces yellow leaves and the liquor appears yellow
  • Yellow is the name given to  every high-quality green tea that are deemed worthy of being drunk by the emperor (huang, meaning yellow, is the imperial color)
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WHITE TEA

  •  Withered and dried naturally under semi-controlled conditions
  • Made from the buds and young leaves of the tea plant
  • Taste sweetness and floral quality
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OOLONG TEA

  • Semi-fermented, unique tea variety
  • The brewed tea is aromatic, with clear and golden liquor
  • The tea leaves are red at edge and green in the center after brewing
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RED TEA

  • The red liquor came from full fermentation
  • Called Hong Cha/Red Tea in Chinese, in Western Culture red tea is most commonly reffered to as Black Tea
  • The brewed tea is bright red with a sweet floral scent or a honey-sweet scent
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AGED TEA

  • Famous as a pu erh tea, called black tea in China
  • Highly oxidized during its prolonged manufacturing process
  • Aged tea is made using older and coarser leaves, having a deliciously mellow and deeply earthy flavor