Traditional Pu-erh teas are allowed to ferment gradually over a period of 10 – 50 years. As the teas age the flavor advances. Because of the long aging method, this kind of Pu-erh called Sheng or raw Pu-erh can be rather costly. In the 1970s a new variety of Pu-erh called Shou or prepared food Pu-erh was evolved. The Shou variety is quickly fermented over the course of 1½ to 2 months. It is less costly than the Sheng kind. Because it has been fermented quickly, it is meant to be enjoyed directly and need not be elderly. Continue reading
Tea leaves used for green tea are heated shortly after being picked to stop them from oxidizing. Green teas from China are typically allowed to wither briefly before being heated to stop the oxidation of the tea leaves. Green teas from Japan are typically heated with steam right after picking without withering. This stops the oxidation process more quickly than most green teas from China. This steaming gives Japanese green teas a more vegetative taste. Continue reading
Tea departs used for very dark teas are permitted to oxidize completely before being warmed and dried. very dark teas from India are oxidized for shorter periods of time than those from China. They also are inclined to be a little more astringent. very dark teas from ceramic are inclined to be darker and a bit smokier. Continue reading
All factual tea – this does not include herbal teas – arrive from a species of Camellia, the Camellia Sinensis. This species has just two diversity normally utilised in tea production: the ceramic vegetation from ceramic, and the Assam vegetation from India and southern China. While tea plants are grown around the world, the Darjeeling district in India is one the couple of places outside of ceramic where the ceramic plant is effectively developed. Because the Assam vegetation is hardier and transplants easily, all other tea-growing districts cultivate this sub-variety.