Chinese Tea Appreciation
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Like many people, I drink a lot of Tea. In fact, it’s consumed the most after water in the world.



Although most tea is harvested by machinery, the best teas are hand picked.
Raw green tea is processed to produce 6 or more types of tea: White, Yellow, Oolong, Green, Black and Pu-Erh.


Tea leaves that are completely oxidised (or fermented) results in a black colour and become black teas. Teas from China and Japan typically are not oxidised and thus are usually green.


When brewing the tea, darker teas will need higher temperatures and longer brewing time.


White Tea


White Tea is generally more expensive than the average tea. They are only picked a few days of the year. It is processed the least. Never use boiling water on White Tea as it will ruin the tea. The best White Tea come from Fujian Province, China.

Some other quality white teas include Bai Mu Dan & Shou Mei.


Yellow Tea

Meng Ding Yellow Tea
One of the rarest kinds of tea. It should be made brewed in a similar way to White Tea — the water needs to be boiled and then cooled. Then steep for 1 to 3 minutes.


Green Tea



In order to stop oxidation on Green Tea, the leaves are usually steamed. The biggest producers are China and Japan. However, Japan doesn’t export much of its Green Tea so you’ll likely be drinking Chinese Green Tea. Some quality Green Teas are the Gyokuro, Matcha, Bancha, and Longjing.


PuErh Tea


Puerh tea
Learn more about Pu’Erh Tea?here.

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