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Types of Tea

All tea (except herbals, which are not truly tea) comes from the leaves of the Camellia Sinensis plant. The styles of tea are produced by altering the shape and chemistry of the leaf. Once this alteration is complete, all teas are finished by drying the leaves. A tea is defined by the way it is processed. 

White Tea

White tea is minimally processed; it is generally only picked and air dried. The highest-quality white teas are picked early in the spring before the leaf buds have opened and while still covered with silky white hair. The traditional varietals used for white tea have abundant downy hair on the young leaf shoots. These delicate teas have clear flavors that tend toward savory, nutty, and vegetal. Traditionally harvested in China, they are the focus of many studies on health benefits for their high levels of antioxidants.

Green Tea

Green tea is picked and quickly heated by steaming or pan firing. The goodness of the leaf is sealed inside. Green tea has a short life span - it doesn't stay fresh long. The most well- known greens come from China and Japan. The flavors are grassy, vegetal, nutty, and sweet. Because the leaf is so delicate, the tea should be brewed in water that is well below boiling to prevent cooking the leaves and destroying the subtle notes of the tea.  Green Tea is found in our 8 Treasure Tea.

Oolong Tea

Oolong tea is oxidized and often rolled after picking, allowing the essential oils to react with the air. This process turns the leaf darker and produces distinctive fragrances before heat is added to set the taste. The resulting tea can be anywhere between a green and a black tea, depending on the processing method. Oolongs can be recognized by their large leaves and a complexity of flavor that ranges from highly floral and intensely fruity to mildly roasted with honey nuances.

Black Tea

Black tea, or red tea as it is known in China, is a result of the complete oxidation of the leaf. First produced in China, the tea increased in popularity when the British cultivated the plant in India, Sri Lanka, and Africa. First the leaf is spread out and left to wither (wilt), losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are known for their robust, full-bodied flavors of cocoa, earth, molasses, and honey.

Pu’er Tea

Pu-er tea is aged, post-fermented, and often compressed into bricks. Its name comes from the town of Pu'er in Southwestern China. Pu'ers have a strong earthy taste that gains complexity over time. Some prized pu'er teas are more than 50 years old and are very rare. Drunk for centuries by the Chinese, pu'er is said to lower cholesterol, aid digestion, and cure hangovers. 
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Blooming Tea

Production of blooming tea begins in the early spring in Fujian province. The tea buds are picked young and early before they open usually in mid-march to the beginning of April. This allows each picked bud to contain both the unopened bud and the small tea leaf. The leaves are then sorted, only the finest whole leaves and buds making the grade, some immediately go to the blossom artists and most go to another part of the farm to be scented with certain flowers like jasmine, osmanthus and chrysanthemum. Finally after this the leaves are moved to be hand-tied into tea blossoms. The flowers used in the tea blossoms are also picked young and fresh so the flavors are delicate and strong and the shape unbroken and undamaged. The leaves and flowers are tied together by skilled tea artists according to set guidelines in order to achieve a uniform flower and tea arrangement for each blossom and especially to keep consistency.
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Artisan Blooming Tea ~ Eight Treasures Tea ~ Pu’er Tea  “for all the BEST tea in China”  
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