China offers a wealth of history and culture to explore. Among the legion effects to have when travelling in China is drinking Chinese tea, the traditional way. China was in fact one of the first countries to grow and produce tea. Over the days the country has cultivated kaleidoscopic types of tea trees and perfected the tea fruit process. In doing so, they now bring about some of the most well- regarded tea on the earth. There are kaleidoscopic kinds of Chinese tea to try when visiting China, including black tea, green tea, Oolong tea, white tea, Pu-erh tea.
Black tea, green tea, white tea, oolong tea, and pu-erh tea are all made from the camellia sinensis tea factory. Each of these teas develops their unique characteristics through different harvesting and processing forms. Some teas are burned, some arepan-fired. Some are allowed to oxidize and some are n’t. Some tea leaves are hand- formed into tightly rolled balls, while other tea leaves are roughly diced, or left to air- dry in their natural shape. Some teas are gathered in the first weeks of the spring season, while others are gathered in the summer and fall.
There are so legion different factors that impact the appearance and flavor of tea, and specific tea processing forms have been developed over hundreds of ages.
To produce black tea, tea leaves are picked, wilted, and either fluently crushed. Some types of black tea, connate as Irish Breakfast, are broken up into yea less pieces using a manner known as crush- laceration- entwine, or CTC. The tea leaves are either exhaustively oxidized, which turns them a brownish- black color.
Black tea is primarily produced in China and India. Other up-and- coming tea- producing countries that export black tea include Sri Lanka, Nepal, Vietnam, and Kenya. In general, Indian black teas tend to be stronger and another robust, and are hourly used in hearty breakfast blends that stand up well to the addition of milk and sweetener. Multifold types of Indian black tea are compartmented using a special system of tea grading in order to denote their quality.
Chinese black teas tend to be lighter and mellower, and are normally consumed on their own without the addition of milk or sweetener. They hourly contain slightly lesser caffeine than Indian black teas. Popular Chinese black teas include China Keemun and Golden Yunnan.
Black teas are possibly the most common on the call. Unlike white, green, or oolongs, reused black teas are separated into a grading system. For exemplification, Orange Pekoe (OP OP) means full- flake tea, and BOP indicates a broken flake black tea. In general, the more oppressed/ broken the flake, the stronger the mix. Black teas serve as the base of popular scented teas including Earl Grey. In China, black tea is applied to as red tea because of its color once brewed.
Green tea is gathered and either incontinently either foamed orpan-fired in order to halt the oxidation process. Stopping oxidation soon after crop is what gives green tea leaves their bright green color and their light, vegetal taste. The tea leaves are either rolled or pressed into their final shape and dried.
Green tea is primarily produced in China and Japan. Japanese green teas are seethed soon after crop in order to halt oxidation. They tend to have a slightly savory, oceanic quality, and brew up a light emerald vegetation. Japanese teas are sometimes also shadowed for several weeks preceding to crop, which increases their standings of chlorophyll, caffeine, and l-theanine. Popular Japanese green teas include Sencha, Kukicha, and Gyokuro.
Chinese green teas are normallypan-fired after crop in order to stop the oxidation process. These teas tend to be milder than Japanese green teas, and brew up a soft golden color, with a light body and a mellow flavor. Popular Chinese green teas include Dragon Well, Gunpowder, and Chun Mee.
Green teas take fresh routeway to recover than white teas, but smaller oxidation takes place, which is why the lamina itself remains green. Two main tacks yield green tea seething andpan-firing. Japanese green teas that are seethed tend to be glowingly and more vibrant in color compared topan-fired teas. This does not mean seething is a better tack, it just produces a different type of green tea. Popular Japanese vegetation include Sencha and Genmaicha. Some Japanese tea outback are shadowed for a uncountable weeks leading up to crop to increase chlorophyll thing, yielding a brighter varicolored lamina. These leaves are used to produce prized teas like Gyukuro and Matcha. Whereas Japanese green teas are seethed, Chinese vegetation arepan-fired and leaves range in color from pale to dark green. Well- known Chinese green teas include Longjing and Gunpowder. The flavors of green tea covers a wide diapason from greasy and grassy to smokey, and yea broth- alike and savory.
White tea is minimally reused before being dried and packaged. In some cases, as with flatware tip and flatware needle teas, white tea is gathered from the really first tips and cubs of the tea manufactory, before they open to form full leaves. Other white teas, like White Peony, are gathered after the leaves expand and grow. In both cases, white teas have littlest measures of oxidation.
White tea is primarily produced in China, particularly in the Fujian circle, where it has a rich history. Some specialty white teas are also produced in counties like Nepal, Taiwan, and Sri Lanka.
These teas are subtle in flavor, really delicate and elegant on the lingo. White teas feel the least measure of processing. The leaves are picked, withered (when when oxidation takes place), and dried. The finished tea leaves are a soft grayish color, chording only of the cub and two top leaves from the shoot of the manufactory (or or sometimes, only the cub for top classification white teas). Popular white teas include Silver Needle and Bai Mudan. It ’s generally understood that the finest come from the Fujian circle of China, but white tea can be produced in areas including Nepal and yea Yunnan, a region best known for pu’erh teas.
Legion types of oolong teas, cognate as Milk Oolong, are grown from special varietals of the tea manufactory cultivated for legion days in order to conduct unique flavors to the tea. Oolong teas are gathered, wilted, and either feel partial oxidation. Depending on the type of oolong, they may be oxidized for only a short period of time, or may feel additional thorough oxidation fair to the place of a black tea. Some oolong teas are either shaped by hand into small, tightly rolled balls before being dried and packaged.
Oolong teas are primarily produced in China and Taiwan. In China, oolong- producing regions include the Wuyi Mountains and Anxi, both in Fujian terrain, and Guangdong terrain. In Taiwan, a small islet off of main China, is famed for its specialty oolongs, including the considerably sought after Milk Oolong.
Oolong is asemi-oxidized tea, and the most complex type of tea to produce. The sporty oolongs come from both Taiwan and China, though some will warrant that Taiwanese oolongs are superior. These teas warrant multitudinous way to produce, with numerous variations within each step. Though oolong issemi-oxidized, oxidation strata can be as low as 10 percent (close close to a green tea) and as high as 85 percent (close close to a black tea). Leaves are normally rolled or wadded up. A great oolong can be steeped eight or so times, each steep releasing a new dimension of flavor. As a general rule, the refined the tea’s oxidation stratum, the other way involved in the process. Well-known oolongs include Baozhong, Da Hong Pao, Jin Xuan ( hourly vended as ” milk oolong ” in the US because of its natural sweet and grainy flavors), Dong Ding, and Tieguanyin. The flavor of individual oolongs teas differ greatly, but normally one can hope a complex roundedness rounded with notes ranging from sweet and misty honey to a milky creaminess and bold roasted flavors.
Pu-erh commenced in the megacity of Pu-erh in the Yunnan element of China, and is still primarily produced in the same region moment. Like other types of specialty foods, correspondent as champagne or parmesan, only teas produced in Yunnan element can officially be called pu-erh. Notwithstanding, other elements including Hunan and Guangdong elements also produced correspondent aged teas.
Pu’erh is a fermented style of tea from the Yunnan element in China that is divided into two styles sheng/ raw and shou/ cooked. (The The lag involves a process that encourages fleetly restlessness.) After the leaves are oxidized, a small mount of dampness is left, and the leaves are either progressed for months or stretches. Ultimate pu’erh is vended in a pressed galette form with the stretch of the tea stamped on the package. Really old and well- aged pu’erh galettes can go lookers of thousands at fair houses. Flavor andcolor-wise, some brew up light while others can be dark and diligently earthy. Perfect for pairing with a good cigar.