Posts Tagged ‘Teas’

The Many Teas Of China

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You may be familiar with the Chinese saying, “Firewood, rice, oil, salt, sauce, vinegar, and tea are the seven necessities to begin a day.” Even though tea is listed last, it is still obvious how important the tea is for the Chinese.

Thousands of Chinese tea varieties exist. These are usually classified by processing, quality, preparation methods, and so on. However, when considering tea in terms of quality, there are in fact eight classes of Chinese tea. These consist of black tea, green, white, oolong, yellow, red, flower, and compressed tea.

Let’s examine at these classes one by one.

Black Tea

The Chinese black tea creates a full-bodied amber when brewed. Also, this type of Chinese tea undergoes withering, left to ferment for a substantial time, and then roasted. The leaves of this variety become thoroughly oxidized after processing.

Green Tea

Green tea is considered the most natural type of Chinese tea. It is usually picked, naturally dried and fried briefly to rid it of its grassy aroma. Unlike the other types, green tea is not put through the fermentation process.

According to some experts, green tea has the highest medicinal value and the lowest caffeine content of all Chinese tea varieties. The aroma of this type of Chinese tea range from medium to high, and the flavor is usually classified as light to medium. Today, about 50 percent of China’s tea is green tea.

White Tea

This variety of Chinese tea is often considered as a subclass of green tea. It may be due to the fact that it is only withered and then roasted. Much like green tea, white tea evaded the fermentation process. Also, it is low in caffeine.

Oolong Tea

This variety of Chinese tea is halfway between green tea and black tea in the sense that it is partially fermented. The Chinese also call it “Qing Cha” and its typical leaves are green in the middle with red on the edges as an effect of the process to soften the tea leaves.

Oolong tea leaves are essentially withered and spread before undergoing a brief fermentation process. Then, the leaves are fried, rolled, and roasted.

Yellow Tea

As one may guess, yellow tea has yellow leaves and a yellow tea color. According to some tea experts, this type of Chinese tea is a rare class of Chinese tea. The flavor of yellow tea is typically mild and refreshing.

Red Tea

Much like the name suggests, this type of Chinese tea has red leaves and red tea color. This color is strongly activated during the fermentation process. Red tea is classified as having a low aroma and medium flavor and is now divided into three subclasses: Small Species Red Tea, Ted Tea Bits, and Kung Fu Red Tea.

Flower Tea

The flower tea is a unique type of Chinese tea. It divides into flower tea and scented tea. The flower tea is based on a simple concept that dried flowers are used, with little processing, to make tea. The scented tea, in contrast, uses green tea and red tea as a base and mixes with a scent of flowers. In general, this category has light to medium flavor and medium to strong aroma.

Compressed Tea

Compressed tea is the final type of Chinese tea. This class uses black tea as its base. It is then steamed and compressed into cakes, columns, bricks, and other various shapes. Compressed tea has all the traits of black tea. It can be stored for years or even decades.

Tea: White Persian Melon Tea: India

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White Persian Melon tea is one of the most delicious white tea blends you’ll find. However, like many other white tea blends, it can be difficult to find. And, White Persian Melon tea can be made from many different varieties of white tea.

Each will have its own unique flavor based on the type of white tea that is used for the base of the tea. Most white tea is grown in China and Japan. However, what many people don’t realize is that white tea is grown in India and Sri Lanka, and that these regions of the world are rapidly gaining ground in the white tea market.

White Persian Melon Tea made from these teas will taste just a bit different than White Persian Melon tea made from Chinese or Japanese white teas.

Sri Lanka’s Ceylon Tea

Ceylon is the colonial name for Sri Lanka. Sri Lanka is the third largest tea producing area in the world, but is mostly known for its black teas. In fact, tea production is Sri Lanka’s largest employer, providing work for more than one million residents.

Approximately 19% of the tea consumed in the world is Ceylon tea, but the vast majority of this tea is black. White Ceylon tea is grown just in the Nuwara Eliya region near Adam’s Peak, where the altitude is about 2200-2500 meters above sea level.

All Ceylon teas have a distinct flavor that is different from Indian and Asian teas. Ceylon is a very mild tea, and is often recommended for new tea drinkers since it has lots of flavor, but retains its mildness. When it comes to the Ceylon White Persian Melon teas, the color is very light with gold to copper color.

The tea’s flavor will be a nice combination of honey flavor with the melon taste. This White Persian Melon tea will be just a bit sweeter than many others.

Ceylon white teas are very rare and very prized. They are all harvested, rolled and infused with their flavorings strictly by hand. Because of this, and because white Ceylon teas are grown only in a small area of the country, White Persian Melon Ceylon tea will be more expensive than some other White Persian Melon teas.

India’s Darjeeling Tea

Darjeeling is well known tea producing tea region in the northeastern part of India, in the foothills of the Himalayas, between Nepal, Sikkim and Bhutan. Darjeeling is one of the most well known tea producing regions in the world, and Darjeeling tea is known for its very distinct flavor.

Today the Darjeeling region boasts more than 80 tea gardens over 19,000 hectares. Tea production employs over 52,000 Nepalese people full time, with another 15,000 people employed part time during the plucking season.

Darjeeling teas are known for their muscatel flavor, as well as their astringency and floral bouquet. Darjeeling tea gets this distinct flavor because of the cool moist climate, fertile soil, heavy rain and gradually sloping terrain of the Darjeeling region of India.

Darjeeling white tea is far rarer than Darjeeling black teas. Darjeeling white tea is very mild and slightly sweet like other white teas. It brews to a pale golden color, and because it is less compact than many other teas in loose form, requires more tea leaves per cup.

However, it still retains the astringency and muscatel flavor of Darjeeling black in a lighter flavor.

Darjeeling White Persian Melon Tea will be a refreshing combination of muscatel flavor with the light flavor of melon and the traditional sweetness of white tea.

When you’re shopping for White Persian Melon Tea, it’s important to look at the variety of white tea used as the base for the tea. As you can see, each country’s white tea has unique characteristics, and will lend these characteristics to the White Persian Melon tea.

As a general guide, purchasing White Persian Melon Tea in the variety of white tea you like best is certain to ensure that you choose a tea that you’ll love. However, keep in mind that White Persian Melon Tea, like other white teas is rare and hard to find. You may not be able to find every variety of white tea flavored with melon nectar.

If you’re a bit on the adventurous side, however, you might choose to buy a White Persian Melon tea in a variety of white tea you’ve never tried. You’ll get subtle taste changes with every variety of White Persian Melon Tea you sample. It’s likely that you’ll find all of them delicious and refreshing, but you may have one that’s your absolute favorite.

Whatever White Persian Melon Tea you choose, be certain that it’s made from only the finest loose white tea combined with high quality melon nectar. Purchasing your tea from a high quality tea shop, whether local or online is the best way to ensure that you get very good tea.

Whether you choose White Persian Melon tea made from Ceylon tea, Darjeeling tea or a more traditional Chinese or Japanese variety of white tea, you’re sure to be delighted with this sweet and delicate blend of flavored white tea.

Tea: Comparing Ceylon Green Teas To Indian Green Teas

Keywords:
Tea , white tea, black tea, green tea, wu long tea , wholesale tea

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Most of the world’s green tea is produced in China and Japan. In fact, China is where green tea originated.

Centuries ago, before other tea processing methods were developed, tea harvesters simply dried tea leaves in the sun before storing them, and this is how green tea was born. It gained favor quickly in this part of the world.

Even after black tea processing began, it didn’t outsell green tea.

Today, green tea is still a very popular beverage choice. In Asia, green tea is still by far more commonly consumed than other tea varieties, and most of the green tea we drink in the Western world is produced in China or Japan.

However, we should not discount Sri Lanka and India when it comes to green tea. Both countries produce very good green tea with very distinct flavors. Green teas from Sri Lanka and India are not as common as Asian green teas, and, in fact, many people don’t even realize that these countries produce green teas. However, one taste of Ceylon or Indian green teas and you’ll likely want more.

Sri Lanka

Ceylon teas are grown in Sri Lanka. Tea is grown in the highlands of Sri Lanka, over an area of about four thousand square miles. Ceylon green teas have a full body and are somewhat pungent with a nutty or malty flavor. Ceylon green teas have a very bright and bold flavor.

The leaves are darker before brewing and brew a darker liquor, that is richer than most Asian green teas. Most Ceylon green teas are named using the same system as Chinese teas, with leaf shapes like gunpowder, etc.

Today, Ceylon is considered a fairly minor green tea producer. However, as the demand for green tea grows, it’s likely that more green tea will be produced in Sri Lanka. For those who are accustomed to Chinese and Japanese green teas, Ceylon tea may be a surprise because its flavor is so different.

India

India produces two varieties of green tea, Assam and Darjeeling. Both of these teas have distinct flavors and qualities and both are gaining popularity.

Assam teas are grown in the northeast part of India, along the border to Burma. Other than China, this region of India produces the most black tea in the world each year, at more than 1,500,000 pounds per year. Assam green tea is fairly new to the market, but is gaining market quickly. Assam green tea is typically medium bodied tea that is very flavorful. Like Assam black teas, Assam greens are malty and have definite notes of honey flavor.

Typically an Assam green tea will brew up with no bitterness whatsoever, making it a good choice for novice green tea drinkers. Black Assam teas are used more often in blends than as single teas, but Assam greens are not as often blended.

Darjeeling green teas are grown at altitudes of 4,000-10,000 feet above sea level, where it is cool and there is almost always a mist. It is the altitude at which Darjeeling is grown, the cool mist and the perfect drainage of the soil here that produces a tea with a distinctively muscadine flavor. Many people describe Darjeeling as being a very relaxing tea.

Darjeeling black teas are highly prized by the British and are considered to be one of their favorite afternoon teas. In fact, it was the British who began the first tea colonies in India, in order to compete with Asian tea production.

The Darjeeling region of India has become synonymous with tea production. In fact, many tourists take a ride up the Himalayan railway to Darjeeling just to take a peek at the beautiful tea gardens that can be found there.

Darjeeling is one of the biggest tea producing regions in the world, but only a small percentage of the tea produced there is green tea. Darjeeling green tea is very different from teas grown anywhere else in the world. It is milder than black Darjeeling tea and has a flowery bouquet.

Darjeeling green tea is a very nice combination of the grassy flavor of a traditional green, but with the Muscat flavor that characterizes all Darjeeling teas. When brewed it is a much paler tea than Darjeeling black tea, with an amber color and a fragrant aroma.

Because both India and Sri Lanka are rather new to green tea production and produce far less green tea than Asia, you may have some difficulty finding Ceylon and Indian green teas. However, they are gaining popularity and will become easier to find. Today, there are a handful of tea purveyors in the United States that carry these varieties of green tea.

If you’ve been unsatisfied with the flavor of Asian green teas, you may have come to the conclusion that you’re simply not a green tea drinker.

However, before you give up on green tea, which is one of the healthiest beverages you can drink, give Ceylon or Indian green teas a try. They may be a bit hard to find, but when you do, they are certainly worth the trouble.

Tea: How Is Jasmine Tea Different From Other Teas?

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If you’re a tea drinker, it’s likely that you’ve tried jasmine tea. Jasmine tea is the most popular blend of Chinese tea, and has been produced for more than 700 years. It was first produced during the Sung dynasty, by plucking the jasmine leaves as soon as they begin to bloom.

The freshly plucked jasmine leaves were stored in a cool place until nightfall, when the blossoms began to release their fragrance. Then the jasmine petals were added to dry heaps of tea leaves, to allow the dry tea leaves to absorb the fragrance. Ordinary grades were scented two or three times; the special grades even more. Today, the process is much the same, though it may not be carried out by hand these days.

The best jasmine tea is said to come from the Fujian province in China. This is because this area of China produces the largest and heaviest scented jasmine leaves and some of the loosest tea leaves, which can absorb the jasmine fragrance better.

Like with most other teas, the first pluckings in the spring produce the very best jasmine tea because the tea leaves are so tender. In fact, jasmine tea produced from the first pluckings of the tea leaves is sometimes referred to as “Spring Breeze” jasmine tea.

Jasmine tea has been the favorite tea of those in northern China for many years, but has gained favor all over the world in more recent years. There are some interesting facts and differences about jasmine tea.

•It was believed to have spiritual powers – One of the reasons that jasmine tea became so popular came from the belief that the tea held special spiritual powers. This made it a favorite for tea ceremonies.

•Jasmine tea can be made from green, oolong, white and black tea – You can find jasmine tea in your favorite variety of tea, whether green, black, oolong or white. Most jasmine tea is made with green tea, but it is possible to find other varieties.

So, if you’re in the market for jasmine tea, which should you choose?

Well, of course, it depends upon your tastes. It’s likely that your favorite jasmine tea will be the one that’s combined with your favorite tea to drink plain. But, you should experiment with other forms of jasmine tea. You may find that other teas that don’t really appeal to you in their plainest form are very appealing when combined with jasmine. Here are some characteristics of the different varieties of jasmine tea.

Jasmine Green Tea – This is the most common form of Jasmine tea. Jasmine green tea is one of the healthiest ways to drink jasmine tea. Jasmine green tea has a very natural and light flavor, with the plant taste of green tea complemented by the sweet and fragrant jasmine blossoms.

What makes jasmine green tea so healthy is that it retains the tea’s anti-oxidants in their most natural form, because the tea is not fermented.

These natural anti-oxidants protect our health by neutralizing the free radicals in our bodies. These free radicals, which are created during our digestive process, can damage our cells and DNA if we don’t keep them in check. A diet rich in anti-oxidants like those found in green and white tea keeps these free radicals under control.

Oolong Jasmine Tea – Oolong jasmine tea is likely the second most common form of green tea. Oolong teas are semi-fermented, meaning that they are fermented for a shorter period of time than black teas. To produce a oolong tea, fermentation must be stopped when the leaves are 30% red and 70% green.

It is the ability to stop the fermentation at precisely the right time that gives oolong teas their distinct flavor. Most oolong teas are dried using charcoal, giving it another distinct dimension. Oolong jasmine teas are smooth with the fruity taste that is common in oolong tea. However, the jasmine also makes the tea fragrant and sweet.

White Jasmine Tea – The combination of light and sweet white tea with fragrant jasmine makes for a very delicate flavor. As white tea gains popularity in the Western world, it’s likely that white jasmine tea will become easier to find. Because white tea, like green tea, is unfermented, you’ll gain the same health benefits from drinking white tea that green tea provides.

Black Jasmine Tea – While black tea is the most common variety of tea consumed in the Western world, it is the tea least commonly combined with jasmine. Black tea is bolder and stronger than green and white teas, so the jasmine is not as prominent in the flavor or aroma.

Regardless of the variety of tea you choose, it’s likely you’ll find that the addition of jasmine is a true delight. Most tea drinkers find the scent of jasmine tea very soothing, making it a great tea to enjoy in the evening.

You’re certain to want to sample many varieties of jasmine tea to determine your favorites. If you love the fragrance and sweetness of jasmine combined with tea as much as I do, you’ll have a favorite jasmine tea from every tea variety available!

Three Thousand Teas

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Camellia sinensis is the exotic sounding botanical name for a plant that many of us enjoy on a daily basis. It is the one plant that provides tealeaves. In fact, camellia sinensis gives us an astonishing three thousand different kinds of tea.

Many of the teas derived from camellia sinensis are exotic and limited to small regions of the world. Like grapes that produce fine wines, the distinctive flavour and pedigree of these exotic teas is dependant on varying soil and weather conditions, plantation heights and geographic locations, as well as blending, processing and tea-making methods.

The types of tea are broadly categorized under three general groups: green tea, black tea, and oolong tea. White and Puerh are less common categories of tea. Each type of tea has unique qualities and distinct characteristics derived from the processing methods used to make them.

Black Tea
Currently accounting for about seventy percent of the world’s tea consumption, black tea is processed using several hours of oxidation.
Popular varieties of black tea are Assam, Ceylon, Darjeeling, English breakfast, Irish breakfast and Keemun.

Oolong Tea
This is the least popular variety, contributing to less than three percent of the world’s tea consumption. Tea enthusiasts often refer to oolong as the “champagne of teas”. The tea is partially fermented (oxidized), giving it a delicate taste and aroma comparable to that of fresh fruit or flowers. The caffeine content in oolong teas falls between that of green and black teas.

Green Tea
Unlike black and oolong teas, green tea is not fermented or oxidized, giving the leaves a vegetative or herbaceous quality. The processing method simply involves rolling and heating the freshly harvested leaves. Green tealeaves generally produce a greenish-gold drink with a much lighter flavour than other types of tea. Green tea is highly valued for its medicinal qualities

White Tea
The most delicate of all varieties, white teas are imbued with a natural sweetness. White teas are hand processed and made from the youngest shoots without any oxidation. When brewed correctly, white tea produces very low amounts of caffeine.

Puerh Tea
This ancient black tea has roots that trace to China. Puerh tea is very strong with a deep, earthy flavour, although it is not bitter.
It is said that peurh tea possesses several important medicinal properties. Until 1995 it was illegal to import peurh tea into the United States. The production process is still a closely guarded state secret in China.