One plant, different types of tea

One plant, different types of tea

Black, green, white, oolong, and pu-erh teas are all derived from the same plant, Camellia Sinensis. Their differences (form, color, taste) arise from geography, growing conditions, and variations in the processing steps. Discover different tea varieties, as well as the stages of production, which is a complex and determining process for both the color of the tea and its taste qualities.

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Oolong Tea
Oolong Tea
Oolong teas are semi-oxidized and caffeine-free teas that are popular for their thirst-quenching and soothing properties. They are ideal for drinking throughout the day. Oolong teas are whose oxidation has been interrupted in the middle of the process. They are generally divided into two categories: lightly oxidized teas (10% -15% oxidation, typically Chinese teas) and teas with a much higher oxidation process (60%-70%, usually Taiwanese teas). All semi-oxidized teas must undergo the following processes: whitering, roasting, rolling, and sweating. Because oxidation occurs during the sweating phase, it is the most crucial stage in the preparation of these teas.
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Pu Erh Tea
Pu Erh Tea
Pu Erh & Dark Teas are fermented teas known for their beneficial properties. It is said to aid digestion and help detox the organism, making it a good choice after meals. It is very popular in China, and is also known to improve with age. Pu Erh is produced through a sweating process that results in non-enzymatic fermentation, as opposed to the oxidation of black and Oolong teas. Pu Erh is a dark liqueur with strong aromas, an animal flavor where are mixed notes of leather and undergrowth, and its powerful scents is reminiscent of damp soil and bark.
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