For A Tea Person!

Black Tea

Black tea is a large and diverse category, and what differentiates it from other tea varieties is heavy oxidation — in the process, the tea leaves of the Camellia sinensis plant attain their distinctive dark color and develop earthy notes.

When brewed, black tea will usually have a typical amber or brownish hue and stronger flavors and aromas, which may range from savory to sweet and include typical earthy, malty, nutty, and fruity nuances.

Matcha

Matcha is a Chinese green tea variety that is unique for its harvesting, processing, and preparation methods. Three or four weeks before the harvest, the bush (Camellia sinensis) is covered to prevent direct sunlight, allowing the leaves to grow in the shade.

After the harvest, the leaves are cleaned from stems and veins and are then processed into a fine powder. Unlike most tea varieties, matcha always comes in a powdered form — the practice was first introduced in China, but it remained a standard in Japan.

Pu Erh

Pu erh, also known as aged or vintage tea is a renowned tea produced exclusively in the Yunnan province of China. There are two main varieties: raw, non-fermented pu erh, called pu erh sheng, and ripe, fermented pu erh, known as pu erh shu.

The raw version has a very fresh, vegetal flavor with hints of bitterness and a sweet aftertaste, while the ripe one has a mild, yet distinctive and earthy flavor achieved by the fermentation process. For both varieties, the leaves can be left loose or compressed into brick tea (Juan Cha), cake tea (Beeng Cha), bell-shaped tea (Toa Cha), or mushroom-shaped tea (Maw Gu Toaw).

Biluochun

Biluochun is one of the most popular Chinese green teas. It originates from Jiangsu Province, while the best and the most expensive versions come from the tea plantations located around Taihu Lake. The leaves are green, thin, and curly, covered in a layer of downy hairs.

Sencha

Sencha is the most popular green tea in Japan. It is harvested from the leaves that are exposed to direct sunlight. After they are plucked, the leaves are shortly steamed and are then rolled and dried. There are several different types of sencha, but shincha, also known as ichiban-cha, is often cited as the highest-quality version.