Chinese Tea

China is actually the birthplace of tea. Tea, which botanically is recognized as Camellia sinensis, coincidentally living in China and is being developed and bred in the country for almost 5 millennia. At this time, at six basic types of Chinese tea, and white, green, yellow, oolong, black tea and Pu'er. The most popular tea in China happens to be Chinese green tea. There are more than a few thousand of these types of tea produced in China. China is known to perfume their tea with flowers. Jasmine Tea is undoubtedly the most famous scented green tea. It is in fact the drying process and the time for drying, which in fact determines the kind of the tea. Green tea happens to some dried up, and after pan-fired / sautéed remember oxidation. Then, based on the nature of this tea tea then by a series of baking / burning pan and the rolling / forming steps are sorted, packaged and refined.

China Oolong tea leaves are dried to happen the moment they lost some of their moisture. At present, the oxidation process begins. The tea leaves are then hand rubbed / rolled to have caused the intensity of oxidation. Green oolongs happened rather than oxidized, while the darker oolongs usually further oxidized. By the time tea master has reached the desired intensity of oxidation, the leaves are fired / fired. This measure involves the oxidation of tea leaves counterbalance their characteristic enzymes. This tea go through more than a few boxes / bins and rolling / shaping measures before it was sorted, packaged and refined.

Chinawhite Tea is to dry naturally at low temperatures. The slow drying of the tea slightly oxidized.

Aging happens to a universal factor related to green Pu Erh Tea People's Republic of China, especially young probe participation tea tannins, leading to the crude and insensitive characters. Lots of green Pu-erh lovers generally come to their offering ripen for at least 5 to 10 years prior to consumption. With mature tea color is darker. The benefit helps by getting rid of the less desired taste encounter in a youthful tea at the same time brings the desired flavor and sweetness. Aging happens to be a long process and one that is not difficult to speed etc. The aging of green Pu-erh is able to perform and profound changes in its taste and aroma and body & texture tea making. The top qualities of this tea along with China White Tea, Oolong and green tea are often selected from the specifications, sprouts or shoots and tender leaves unfolded for the period of early spring.