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True Teas

"True Teas" are the 6 teas procured from the plant Camellia Sinesis- Black, Green,Oolong, White,Yellow and Pu-reh. We source our "true teas" mostly from China, Japan, India and Taiwan. These regions produce whole loose-leaf tea in a wide variety. 

True teas are a great morning drink that rejuvenates and gives you the energy and vitality you want or need. Additionally, studies show that ‘true’ teas not only promote relaxation, can improve digestion and some can ward off cardiac and neurological conditions. True teas have been produced and drunk since centuries in eastern countries and imported by western countries around the world.

Here are some popular types of tea and a brief description of each:

1. Black Tea - This is the most common type of tea and is made from fully oxidized leaves. It is usually stronger and bolder than other types of tea and has the highest caffeine content.
2. Green Tea - This is a least oxidised tea with green leaves and is known for its somewhat vegetal and grassy flavor (can be sweetish and delicate also) and high antioxidant content.
3. Oolong Tea - This is partially oxidized and has a flavor that falls between that of black and green tea. It is well known for its floral and fruity notes.
4. White Tea - This is a delicate least processed tea and is made from young leaves and buds of Camellia Sinesis. It has a pale colour, light, delicate flavor and is rich in antioxidants. 
5. Pu-erh Tea - This is a  high caffeine, fermented tea that has a bold, earthy flavor. It is aged for several years before being sold.
6. Yellow Tea: Yellow tea is generally considered to be a rare and high-quality tea from China and is appreciated by tea connoisseurs for its unique taste and aroma.

Speciality true teas are plucked from Camellia Sinesis - new leaf growth, and only the first two leaves and bud are selected for processing. A new leaf is the sweetest leaf for any of the Six "True Teas”. The difference is in the way each true tea is  processed or oxidized. A number our Specialty true teas are sourced directly from small tea estates.

Black Tea

Black tea is a type of tea that is more oxidized than green, white, and oolong teas. It is known for its strong and robust flavor, dark colour (almost red) and highest caffeine content. The leaves of black tea come from the Camellia sinensis plant, which is the same plant used to produce other types of tea.

To produce black tea, the tea leaves undergo a process called oxidation, which involves airing them for a specific period of time. This process causes chemical changes in the leaves, resulting in the characteristic flavor and colour of black tea.

Black tea is consumed worldwide and is particularly popular in countries like India, China, Sri Lanka, and Kenya. Some well-known varieties of black tea include Assam, Darjeeling, Earl Grey, English Breakfast, and Ceylon.

In addition to its distinct taste, black tea offers several health benefits. It contains antioxidants that can help protect against oxidative stress and reduce the risk of chronic diseases. Black tea has also been associated with improved heart health, better digestion, and enhanced mental alertness due to its caffeine content.

Preparation

To prepare black tea, it's recommended that you steep the tea leaves in hot water for a few minutes, depending on your desired strength. Many people enjoy black tea plain, but it can also be served with milk, sugar, honey, or lemon, depending on personal preference. Adding sugar and milk will most likely have a negative impact on its potential health benefits.

As with any food or beverage, moderation is key.

Green Tea

Green tea is a type of tea that is made from the leaves of the Camellia sinensis plant. Green tea undergoes minimal oxidation during processing, allowing it to retain its natural green colour and a unique set of flavor profiles. Some popular varieties of green tea include Sencha, Gyokoru, Matcha, Gunpowder, Dragon Well (Longjing), and Jasmine tea.

The production of green tea after plucking involves, steaming or pan-firing them to prevent oxidation, and then shaping and drying the leaves. This minimal oxidation process helps preserve the natural and health related properties present in the tea leaves, including polyphenols and antioxidants.

Green tea originated in China and has been consumed for centuries due its health benefits and refreshing taste. Today, it is grown in India, Sri Lanka, Taiwan and Kenya and enjoyed all over the world. It comes in various forms, such as loose leaves, tea bags, matcha powder, and ready-to-drink bottles.

Green tea is rich in antioxidants, particularly catechins, which are likely to have protective effects against some diseases. Some studies suggest that green tea consumption may help improve heart health, support weight management, boost metabolism, enhance brain function, longevity, and even reduce the risk of certain types of cancer. However, it's important to note that more research is needed to fully understand the extent of these benefits.

Preparation

To prepare green tea, you may steep the tea leaves or tea bags in hot water at a temperature below boiling point, usually around 160-180°F (70-82°C), for about 1-3 minutes ( Western Style). Steeping time can vary depending on personal preference and the specific type of green tea you're using. 

Oversteeping can result in a bitter taste, as tanins start to play their  role. Ideally, to enjoy, whole leaf green tea and assimilate its benefits you are recommended to prepare green tea leaves in Gong-fu style .

Green tea can be enjoyed plain or with a touch of honey or lemon to enhance the flavor. As with any food or beverage, moderation is key. While green tea is generally safe for consumption, excessive intake may lead to caffeine-related side effects or interact with certain medications. It's always a good idea to consult with a healthcare professional if you have any concerns or specific health conditions.

Oolong Tea

Oolong tea is a traditional Chinese tea that falls somewhere between green tea and black tea in terms of oxidation level. It is partially oxidized, as in the tea leaves undergo a controlled oxidation process before they are processed and dried.

The production of oolong tea involves plucking the leaves of the Camellia sinensis plant and allowing them to wither in the sun. After withering, the leaves are shaken or bruised to initiate the oxidation process. The oxidation is then halted at a specific point through heat application, which can vary depending on the desired level of oxidation. Finally, the leaves are shaped and fully dried.

Due to the varying degrees of oxidation, oolong teas can have a wide range of flavours and aromas, from floral and fruity to roasted and nutty. The appearance of oolong tea can also differ, with some leaves being tightly rolled into small balls and others being more loosely twisted or open.

Oolong tea is particularly popular in China and Taiwan, where it is deeply ingrained in the local tea culture. Some well-known varieties of oolong tea include Tie Guan Yin, Da Hong Pao, and Oriental Beauty.

In terms of health benefits, oolong tea shares similarities with both green tea and black tea. It contains antioxidants and other bioactive compounds that can help promote overall well-being. Oolong tea has been associated with potential benefits such as aiding in weight management, improving digestion, supporting heart health, and providing a mild energy boost due to its caffeine content.

Preparation

Your personal preference is key in  preparing oolong tea. The water temperature and steeping time can vary depending on the specific type of oolong. Generally, oolong tea is steeped in water that is around 180-200°F (82-93°C) for 2-5 minutes. Experimenting with different steeping temperatures and time can help you find the ideal balance of flavor and strength.

Oolong tea can be enjoyed plain or with added sweeteners, such as honey or sugar. You can steep the same oolong tea leaves multiple times and  savour multiple infusions.  

Oolong tea contains caffeine, so it's important to be mindful of your intake if you are sensitive to caffeine or have specific health concerns.

White Tea

White tea is a delicate and lightly oxidized tea that is made from the young leaves and buds of the Camellia sinensis plant. It is one of the least processed types of tea, as the leaves are simply withered and dried after they are harvested. Each variety has its own unique flavor and appearance. 

The name "white tea" comes from the fine silver-white hairs that cover the unopened buds of the tea plant, giving them a silvery appearance. This type of tea is known for its subtle flavor, pale colour, and natural sweetness.

The production of white tea involves careful handling of the leaves to preserve their natural characteristics. After picking, the leaves are left to wither under controlled conditions, which allow them to lose some moisture. They are then dried to halt the oxidation process. This minimal processing helps to retain the natural antioxidants and delicate flavours present in the tea leaves.

White tea is mainly produced in China, particularly in the Fujian province and in India in the eastern region of Darjeeling. There are different varieties of white tea, with some of the well-known types including Silver Needle (Baihao Yinzhen), White Peony (Bai Mudan), and Tribute Eyebrow (Gong Mei). 

Darjeeling also  produces,White Peony and Silver Needle. Speciality, Moonlight White Tea is famous for its delicacy - special two leaves and a bud, at 7 PM when the Full Moon is over the horizon. This is the most exclusive and exquisite Darjeeling Tea.

White tea contains a high concentration of antioxidants, such as catechins and polyphenols, which are likely to have a range of health-promoting properties. These antioxidants can help protect the body against free radicals, reduce the risk of chronic diseases, support cardiovascular health, and promote healthy skin.

Preparation

To prepare white tea, you are recommended to use water around 175-185°F (80-85°C) in temperature. The tea leaves are usually steeped for a shorter time around 1-3 minutes. compared to other types of tea. This delicate infusion prevents the tea from becoming overly bitter.

You can add a touch of honey or lemon if desired. It is often consumed without milk due to its delicate nature.

While white tea is generally considered safe to consume, it does contain caffeine, although in smaller amounts compared to black or green tea. If you are sensitive to caffeine or have specific health concerns, it's advisable to moderate your intake or consult a healthcare professional for personalised advice.

Pu-erh

For a tea to be called pu-reh, it must be made from the large -leaf sub-species Camellia sinesis var assamica and grown in Yunnan province in China's southwest region.

Pu-erh tea, also known as Pu'er tea or Pu-er, is a type of fermented tea that originates from the Yunnan province in China. It is unique among teas due to its distinct flavor and its aging process, which can span several years or even decades.

All pu-erh, whether it is raw or cooked, must be grown in south-western China’s Yunnan Province. Other countries such as Laos and Malawi in Africa produce very similar tea but technically their teas cannot be called pu-erh. Hei cha, also known as dark tea, is a more appropriate term. All pu-erh is hei cha but not all hei- cha is pu-erh. Each of the mountain areas that produce tea have a distinctive style and taste.

Chinese as well as many ethnic minorities share borders with Burma and Laos. It's one of the few designated, and protected origin product by the Chinese government. 

There are two main types of pu-erh tea: raw (sheng) and ripe (shou) pu-erh. Raw pu-erh is produced using traditional methods and undergoes natural aging over time. It has a more pronounced and lively flavor profile. Ripe pu-erh, on the other hand, undergoes an accelerated fermentation process known as "wet piling”. This results in a darker and smoother tea with a mellower taste.

Processing

Sheng, also known as raw pu-erh, is processed very similarly to green tea. The leaves are briefly pan-fried before being rolled and laid out in the sun to dry. Unlike the kill-green step that is used for most teas, the goal is to slow down oxidation to a snail’s pace. This allows the tea to age slowly over time. If there is too much heat applied the tea will not age as desired. Once dried the tea is called mao cha, or rough tea. It can be left loose but is most often compressed into cakes or bricks.

Shou, also known as cooked pu-erh, is artificially fermented in order to achieve a dark and earthy taste. You may also see it referred to as ripe. The name is a bit of a misnomer as there is no “cooking” being done to the tea. During the process known as Wò Dūi the tea is piled, moistened with water, and continually turned. This combined with beneficial bacteria like Aspergillus Niger to effectively makes a tea compost. The process takes about a month to complete. Afterward, the leaves are dried and then either kept loose or compressed. 

1. Tea has been grown in Yunnan since at least the Tang Dynasty. Compressed tea was used as currency in China, Tibet, and Russia. For the majority of its history, all pu-erh was of the greener raw variety.

2. The important thing to understand here is that there was no emphasis on aging tea like we have now. When demand for aged pu-erh rose, a method of speeding up the fermentation process was invented.

3. There were experimental batches as early as the 1950’s but the process was not refined until the 1970’s. The Menghai and Kunming Tea Factories usually take credit for this discovery. The basic principles were borrowed from Guangxi’s Liu.

Note: Bao, is also a type of fermented tea

https://www.teaformeplease.com/raw-puerh-vs-cooked-puerh/utm_source=ReviveOldPost&utm_medium=social&utm_campaign=ReviveOldPost

Preparation

To prepare Pu-erh tea, the traditional method involves rinsing the tea leaves briefly with hot water to remove any impurities and to "awaken" the leaves. After rinsing, the tea is steeped in hot water at a temperature around 195-205°F (90-96°C) for about 30 seconds to several minutes, depending on personal preference and the specific type of Pu-erh tea. Pu-erh tea can be steeped multiple times, with each infusion offering a slightly different taste experience.

It's important to note that Pu-erh tea, especially the ripe variety, can have a higher caffeine content compared to other types of tea. If you are sensitive to caffeine or have specific health concerns, it's advisable to moderate your intake or consult a healthcare professional for personalised advice.

Taste

"You know it when you are drinking, you are drinking time."  Max Falkowitz

1.Raw pu-erh is famous for having hui gan, a comeback sweetness in the throat. The younger the tea is, the more likely it will have some bite. Lower water temperatures and shorter steep times can help dial down this aspect.

2. Shou pu-erh, on the other hand, has an earthy and woodsy taste. Mushroom is the tasting note that is heard most often, but there are those pu-erh's that taste like cacao and brown sugar too. This tea usually has a soothing natural sweetness. Cooked pu-erh brews up extremely dark and it’s often even darker on the second infusion. Beware of poor quality tea (aka anything you’ll find on the shelf of the local Asian grocery). They will most assuredly taste like a mushroom infested swamp.

Yellow Tea

Yellow tea is a type of tea that is rare and less widely known compared to other varieties such as green, black, or oolong tea. It is a specialty tea that is primarily produced in China, particularly in provinces like Hunan, Sichuan, and Zhejiang.

Due to its rarity and specialised production methods, yellow tea is often considered a premium and sought-after tea. Some popular varieties of yellow tea include Junshan Yinzhen, Mengding Huangya, and Huoshan Huangya.

Yellow tea is similar to green tea in terms of processing, but it undergoes an additional step called "yellowing" or "sealing" after the leaves are heated and dried. This step involves covering the leaves with a damp cloth or paper, allowing them to undergo a slow oxidation process. This tea is minimally oxidised when  compared to oolong or black tea, resulting in a unique flavor and appearance. The yellowing process gives yellow tea its distinctive characteristics. Yellow tea typically has a delicate and refreshing taste with subtle floral or vegetal notes.