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Six Famous Teas of China-White Tea

Get to know white tea in more detail The main characteristic of white tea is its silvery-white colour, making it a rare treasure among Chinese teas. It is primarily produced in Fuding, Zhenghe, Songxi, and Jianyang in Fujian Province, and is mainly exported to countries in Southeast Asia. In recent years, it has also gained a foothold in the American market. White tea is a lightly fermented tea with a fermentation level of 10%. It has a mild, cool, and balanced taste, and is known for its health benefits, including aiding digestion, refreshing the mind, and alleviating dampness and fever.

Types of white tea Bud tea: Bai Hao Yin Zhen Leaf Tea: Bai Mu Dan, Gong Mei, Shou Mei, etc. Identification of White Tea Appearance: Plump buds and tender leaves are superior; slender and sparse buds with thin leaves are inferior; unevenly matured buds or the presence of old leaves or waxy leaves are the worst. Colour: Silver buds with green leaves and a white base are the best; iron plate colour is the next best; grass green, yellow, red, black, or dark brown with a waxy sheen are the worst. Aroma: A rich, fresh, and pure aroma is superior; a weak, musty, or off-odour is inferior. Taste: Fresh, mellow, and sweet taste is preferred; coarse, astringent, or weak taste is inferior. Leaf base: Uniform, tender, and soft leaf base with robust buds and bright leaf colour is preferred; coarse, hard, dark, mottled, reddish, yellowish, or scorched leaves with red edges are inferior. Purity: No seeds, old stems, old leaves, or waxy leaves are allowed. Form: Buds and leaves should lie flat and spread out, slightly clustered, with leaf edges curling towards the back of the leaf, raised ripples on the leaf surface, and tips curling upward without breaking for the best quality; leaves that are spread out, wrinkled, curled, or broken are of lower quality. White Tea Processing Techniques 1. Wilting Wilting is the key process for forming the dense, white downy quality of white tea. It is divided into indoor wilting and outdoor wilting methods, which should be flexibly applied based on climatic conditions. For example, during rainy or snowy weather, indoor wilting can be used, while during sunny days in spring or autumn, outdoor wilting can be employed. 2. Drying (Roasting) White tea does not undergo pan-frying or rolling processes. Instead, it is simply roasted or dried according to the specific variety. The roasting temperature must be carefully controlled; excessive heat results in a lack of freshness and aroma, while insufficient heat leads to a bland aroma. White tea that has undergone roasting is referred to as ‘raw tea.’ 3. Packaging Baked raw tea must undergo sorting or refinement before packaging. Since white tea leaves easily absorb moisture after unfolding, raw tea that is already 80–90% dried must undergo a second baking before final packaging to remove excess moisture, fix the tea shape for storage, and enhance the tea’s colour, aroma, and flavour through heat synthesis. In a dry, cool place. Storage of white tea 1. Quicklime storage method Pack the quicklime in cloth bags, seal the tea leaves in airtight packaging, then layer the sealed tea leaves around the sides of a ceramic jar. Store the jar in a dry, cool place. 2. Charcoal Storage Method Place an appropriate amount of charcoal in a small cloth bag and place it at the bottom of the tea canister. Then arrange the sealed tea bags in layers inside the canister, seal the lid tightly, and store in a dry, cool place. 3. Thermos Storage Method Place the tea leaves in a clean thermos, seal it tightly, and store. 4. Refrigeration Method Seal the tea in small bags or jars, then store them in the refrigerator at a temperature of around 5°C. White Tea Brewing Method Prepare utensils, admire the tea, place the tea, rinse, brew, serve, and enjoy.

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Chinese Famous Tea-Biluochun

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About the Six Teas of China - Oolong Tea

Understanding Oolong Tea Oolong tea, also known as green tea, is a semi-fermented tea named after its creator. It is a uniquely distinctive tea category in China, primarily produced in the Fujian provinces of Minbei and Minnan, as well as Guangdong and Taiwan. In recent years, small quantities have also been produced in Sichuan and Hunan provinces. The quality characteristics of oolong tea lie between those of black tea and green tea. Its appearance varies depending on the region of origin and processing methods, but its internal qualities include a clear, orange-yellow infusion, a high, fragrant aroma with floral notes, a rich yet refreshing taste, and a yellow, soft leaf base with green leaves and red edges. It not only possesses the fresh aroma of green tea but also the rich, refreshing qualities of black tea. Due to its excellent quality and outstanding performance in fat breakdown, weight loss, and body shaping, oolong tea became wildly popular in Japan and Western countries in the 1970s, where it was referred to as ‘beauty tea’ and ‘body-shaping tea.

Types of Oolong Tea Min Nan Oolong: Tieguanyin, Huangjingui, Daye Oolong, Qilan, Benshan, Maoxie, etc. Minbei Oolong: Wuyi Da Hongpao, Wuyi Cassia, Wuyi Osmanthus, etc. Guangdong Oolong: Phoenix Dan Cong, Phoenix Osmanthus, Lingtou Dan Cong, etc. Taiwan Oolong: Oriental Beauty, Dongding Oolong, Alishan Oolong, Baozhong, etc.

Identifying Oolong Tea Appearance: High-quality Water仙 tea has robust, sturdy, and curved tea leaves; high-quality Tieguanyin has sturdy tea leaves; low-quality oolong tea has loose tea leaves. Colour: High-quality oolong tea has a sandy green or dark green colour; low-quality oolong tea has a dark brown, brown, dried red, or red colour. Aroma: High-quality Oolong tea has a floral aroma; low-quality Oolong tea has an oily, burnt, or other off-flavour. When smelling the dry tea, hold it in your hands, bring your nose close, and inhale three times. If the aroma persists or becomes stronger, it is good tea; inferior tea has insufficient aroma, and those with a green or off-flavour are even worse. Tea liquor colour: High-quality oolong tea has an orange-yellow or golden-yellow tea liquor colour, clear and bright; low-quality oolong tea has a dark red tea liquor colour with turbidity. Taste: High-quality oolong tea has a rich, fresh, and crisp taste; low-quality oolong tea has a light taste or a bitter and astringent taste. Leaf base: High-quality oolong tea has green leaves with red edges, where the green parts are vibrant green with a hint of yellow, and the red parts are bright; inferior oolong tea has dark green parts and dark red parts.

Oolong tea processing techniques 1. Wilting There are two types of wilting: sun wilting and indoor wilting. Sun wilting, also known as sun-drying, involves spreading freshly picked leaves to evaporate some moisture, allowing the internal substances to undergo moderate transformation and reach an appropriate fermentation level. Indoor withering, also known as cool withering, involves allowing the fresh leaves to wither naturally indoors, which is a common method in oolong tea withering. 2. Shaking Shaking is a key step in the processing of oolong tea (green tea). After withering, the tea leaves undergo 4-5 rounds of shaking, causing a series of biochemical changes in the fresh leaves. This process forms the unique ‘green leaves with red edges’ characteristic of oolong tea leaves, as well as the distinctive aroma of oolong tea. 3. Stir-frying Similar to the kill-green process in green tea, this involves using a stir-frying machine to destroy the enzymes in the tea, preventing the leaves from continuing to turn red, and allowing the green aroma to fade while the tea’s fragrance emerges. 4. Rolling This is a shaping step, where the oolong tea leaves are formed into spherical or thread-like structures. 5. Roasting This is the drying process, which removes excess moisture and bitterness. The tea is roasted until the stems break easily when bent by hand, the aroma is pure, and the tea fragrance is rich and mellow.

Oolong Tea Brewing Methods Chaozhou Gongfu Tea Brewing Method, Fujian Gongfu Tea Brewing Method, Taiwanese Oolong Tea Brewing Method, etc.

Storage of Oolong Tea 1. Refrigerator Storage Method Seal the newly purchased oolong tea in packaging and store it in the refrigerator’s refrigerator compartment at a temperature between -5°C and 5°C. 2. Thermos Storage Method Simply place the tea leaves in a dry thermos and tightly seal the lid. 3. Glass Jar Storage Method Place the dry tea leaves in a light-proof glass jar, seal the jar tightly, and the tea leaves will retain their aroma for an extended period. 4. Porcelain Jar Storage Method The container must be dry, odourless, and structurally sound. Place the dry tea leaves in the jar for storage.

The Difference Between Oolong Tea and Green Tea Oolong tea and green tea are produced from the same tea plant, but their main difference lies in the fermentation process. Oolong tea is a semi-fermented tea, also known as green tea; green tea is an unfermented tea, hence its alternative name, clear tea. Since green tea undergoes no fermentation, it retains a high content of plant vitamins and offers beauty-enhancing, anti-cancer, and cancer-preventing benefits. Oolong tea undergoes a semi-fermentation process, which reduces its bitterness and produces beneficial antioxidants such as catechins and tea polyphenols. Under the combined effects of these beneficial compounds, oolong tea exhibits various health benefits that green tea does not possess.

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Let you gain a deeper understanding of green tea, one of China’s six major teas.

Understanding Green Tea Green tea refers to tea made from fresh tea leaves that have not undergone fermentation, but instead been processed through typical methods such as killing the green, shaping, and drying. After brewing, the tea liquor retains the green hue of the fresh leaves. Since green tea is an unfermented tea, it retains a significant amount of the natural substances found in fresh leaves, including over 85% of the polyphenols and caffeine, approximately 50% of the chlorophyll, and minimal loss of vitamins. Therefore, ‘green dry leaves, clear green tea liquor, and a subtle taste’ have become the distinctive characteristics of green tea. Identification of Green Tea The quality of green tea varies significantly and can be identified based on its appearance, tea liquor colour, aroma, taste, and leaf base.

1. Appearance (1) Flat-shaped tea: flat, flat, and straight in shape, such as West Lake Longjing. (2) Strip-shaped tea: Uniform in size and consistency, such as Xinyang Maojian. (3) Round-shaped tea: Round and compact in shape, such as Yongxi Huoqing. (4) Needle-shaped tea: Fine, straight, and needle-like in shape, such as Nanjing Yuhua Tea. (5) Curled-shaped tea: Curled and slender in shape, such as Dongting Biluochun. Deng Qixin

(6) Bud-shaped tea: such as Huangshan Maofeng. (7) Leaf-shaped tea: flat and straight in shape, complete and uniform in appearance, such as Lu’an Guapian. (8) Pointed-shaped tea: straight and firm in shape, with pointed tips, naturally spread out, such as Taiping Houkui. 2. Tea liquor colour The ideal soup colour for green tea is light green or light yellow-green, clear and bright; if the soup colour is yellowish, too dark, too dull, or cloudy, it is considered inferior. 3. Aroma Due to the variety of green tea types and varieties, the required aromas naturally vary, but overall, the aroma should be unique, natural, fragrant, delicate, and lingering, primarily falling into categories such as fresh-scented, tender-scented, and downy-scented. 4. Taste The ideal taste of green tea is fresh, mellow, and sweet with a lingering aftertaste; bitter, light, and poor aftertaste are considered inferior. The best quality is when the aroma and taste complement each other, with an endless aftertaste; any off-flavours are considered inferior. 5. Leaf Base The leaf base of green tea is best when it is fresh green, tender green, or light yellow-green, with a bright and even colour, and uniformly sized leaves; a yellow colour that is uneven and lacks brightness is considered inferior. Green Tea Processing Techniques 1. Killing the Green Fixing is the first step in green tea production and a critical process determining its shape and quality. The purpose of fixing is to use high temperatures to deactivate and inhibit the activity of oxidase enzymes in fresh leaves, evaporate part of the moisture, soften the leaves for rolling, and promote the formation of aroma. 2. Rolling Rolling is a simple shaping process. For example, in the case of strip-shaped green tea, rolling causes the leaves to curl into strips. The rolling time and intensity vary depending on the shape and quality of the green tea. 3. Drying Drying further evaporates moisture. The purpose of drying is to remove excess moisture from the tea leaves while preserving the activity of enzymes, thereby maintaining quality. Storage of Green Tea 1. Refrigerator Storage For home storage of green tea, a refrigerator can be used. The tea should be packaged in high-density, high-pressure, thick, durable, and odourless food-grade packaging bags, then stored in the freezer or refrigerator compartment. The temperature should be maintained between 3–6°C. This method offers long-term storage with good results, but the bag opening must be securely sealed, and it is best to store it separately to prevent moisture absorption or odour transfer, which could compromise the tea’s quality. 2. Can Storage Method Containers for storing tea can be made of metal tins, boxes, cans, or paper, and can be square, round, flat, or irregular in shape. After sealing the tea, store it in a cool, dry, low-temperature location. Ensure the tea is well-sealed, and the packaging is light-proof, moisture-proof, and odour-free. Green Tea Brewing Methods Methods include brewing in a glass cup, brewing in a covered bowl, brewing in a teapot, and brewing in a single cup.

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Tea is classified according to the degree of fermentation

The fermentation of tea is the process of destroying the tea leaves, causing the chemical substances in the tea leaves to oxidize with the air, producing a certain color, taste, and aroma. Depending on the degree of fermentation, the green flavor is produced from light to heavy. As long as the tea leaves are placed in the air, they are green tea, white tea, yellow tea, green tea, black tea, and black tea. For each cell of the tea green, it needs to wither before fermentation can occur, but for the entire leaf, it gradually progresses with withering, only rapidly after strengthening stirring and thickening in the later stage of withering. According to whether there is fermentation during the tea making process and different techniques, tea can be divided into four categories: non fermented tea, semi fermented tea, fully fermented tea, and post fermented tea.

1. Non fermented tea Fermented tea is a type of tea making process, which refers to the tea leaves and buds of tea trees that undergo withering, rolling, fermentation, drying, and other initial processing steps to produce hairy tea, which is then refined and made into tea. For example, Longjing, Biluochun, Zhucha, Mingqian Shrimp, Eyebrow Tea, etc. 2. Semi fermented tea (1) Light fermented tea refers to tea that has not undergone a fermentation process. Because the production process does not undergo fermentation, the aroma is natural, fragrant, refreshing, and the tea color is emerald green. For example, white tea, Wuyi, narcissus, Wenshan Baozhong tea, frozen top tea, pine and cypress evergreen tea, Tie Guan Yin, Yilan Baozhong, Nangang Baozhong, Mingde tea, fragrant slices, jasmine tea, etc. According to the different soup colors, from light to dark, they are green tea, white tea, yellow tea, green tea, black tea, and black tea (2) Re fermented tea refers to black tea, black tea, and oolong tea. The real 'oolong' Tea "is an Eastern beauty tea, also known as white haired oolong tea, but the commonly known oolong tea has been confused. 3. Fully fermented tea Fully fermented tea refers to tea leaves that have undergone 100% fermentation, resulting in a distinct red or deep red color after brewing. It can be divided into the following two categories based on variety and shape: (1) Classified by variety: Small leaf black tea, Assam black tea. (2) Divided by shape: strip-shaped black tea, crushed black tea, and regular black tea. 4. Post fermented tea The most famous and well-known post fermented tea is black tea. Taking Pu erh tea in black tea as an example, its pre-processing belongs to the non fermented tea category, and it is made by fermentation after being piled up. The degree of fermentation in tea leaves may have a small margin of error, and its level is not absolute. According to the degree of fermentation, black tea is roughly 95% fermented, and the degree of withering is the highest and most complete during production. Some polyphenolic compounds in fresh tea oxidize and polymerize to produce colored substances such as theaflavins and thearubigins. The dry tea color and brewed tea soup are mainly red yellow in color; Yellow tea is 85% fermented and is a semi fermented tea; Black tea is 80% fermented and is a post fermented tea; Green tea undergoes 60% to 70% fermentation and is a semi fermented tea. Compared to green tea, it has additional withering and fermentation steps during production. Some natural components in fresh leaves will change due to enzyme action, producing a special aroma and taste. After brewing, the tea soup will have a golden or amber color; White tea undergoes 5% to 10% fermentation and is a lightly fermented tea; Green tea is not fermented at all, and there is no fermentation process in the production process. The fresh leaves of the tea tree are harvested and then subjected to high-temperature withering to remove oxidase, followed by rolling and drying to make it. The finished dried tea retains the natural substances in the fresh leaves, and the tea soup is lush green.

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What are the benefits of drinking tea

Drinking tea helps to refresh and revitalize the mind, promote digestion, antioxidant, regulate blood lipids and protect cardiovascular health. Tea contains tea polyphenols, caffeine, theanine and other active ingredients, moderate drinking can bring a variety of health benefits.

1, refreshing the brain Caffeine in tea can stimulate the central nervous system, help relieve fatigue and improve concentration. Theanine has a soothing effect on the nerves and can reduce the tension caused by caffeine. Suitable for work and study, but avoid drinking before bed to avoid affecting sleep.

2, promote digestion Tea polyphenols can stimulate the secretion of gastric acid, accelerate the decomposition of fat, drink after meals can help digest greasy food. Oolong tea and Pu’er tea microbial fermentation products can also regulate the balance of intestinal flora, improve bloating and other uncomfortable symptoms.

3, antioxidant The catechins in green tea are potent antioxidants that can remove free radicals from the body and slow down oxidative cell damage. Long-term consumption can reduce the rate of skin aging, white tea flavonoids antioxidant capacity is particularly prominent.

4, regulating blood lipids Tea polyphenols can inhibit cholesterol absorption and promote metabolism, Pu’er ripe tea in the lovastatin analogs can assist in lowering LDL. Daily consumption of patients with hyperlipidemia has an auxiliary role in improving.

5, protect cardiovascular Tea active ingredients can improve vascular endothelial function, inhibit platelet aggregation. Studies have shown that regular tea drinkers have a lower incidence of coronary heart disease, in which the theaflavin in black tea has a significant effect on the maintenance of vascular elasticity.

It is recommended to choose tea according to body type, gastrointestinal sensitivity to avoid drinking strong tea on an empty stomach, anemic people should be staggered meal time drinking. Daily consumption of 3-4 cups is appropriate, avoid using tea to send drugs. Prefer seasonal new tea, overnight tea is not recommended due to changes in composition. Combined with a balanced diet and moderate exercise, the health benefits of tea can be better utilized.

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Tea is Life: Tasting Tea to Discover the True Meaning of Life

Taste of tea, microcosm of life Tea is a gift of nature to mankind. From the tender green tea buds to the hot water in the stretch, each piece of tea leaves have gone through the metamorphosis from green to mature. When you first taste a new tea, you may feel bitter, just like the confusion and helplessness we feel when we first enter the society and face the challenges of life. The bitterness spreads on the tip of the tongue, making people frown, but when you savour it, you can feel a hint of sweetness coming up from the root of your tongue. Just like the growth and experience we gain after experiencing setbacks, it becomes the most valuable treasure in life.

Take West Lake Longjing as an example, it is famous for its fresh taste and light aroma. After brewing, the tea leaves dance in the cup, and its tender green colour is a delight to the eyes. At the first sip, you may find the flavour bland, but as the aroma of the tea spreads out in your mouth, the freshness will leave a lasting impression. This is just like the ordinary times in life, which seem to be plain and ordinary, but contain endless beauty. The road of seeking, where to go People live a hundred years, are constantly seeking. Some people pursue fame and fortune, while others pursue spiritual abundance. However, in this fast-paced era, we often get lost in the material world, forgetting our original dream. Just like in the tea market, people tend to focus only on the price and brand of tea, while ignoring the flavour of the tea itself. According to a survey, more than 70 per cent of the working class feel lost at work and do not know where their career direction lies. They are busy with all sorts of things every day, but they don’t have time to stop and think about what they really want. This is just like tasting tea, only pursuing speed, without knowing how to savour the connotations.

Tea and life intertwined

In fact, tea and life are inextricably linked. The process of tasting tea is also a process of cultivation. In the process of making and tasting tea, we can learn to quiet our minds and feel the beauty of life. As the ancients said, ‘Tea is like life, the first tea is as bitter as life, the second tea is as fragrant as love, and the third tea is as light as the breeze.’ When we encounter difficulties on the road of life, may wish to make a cup of tea, so that they find strength in the aroma of tea. Just like Su Shi, he had a rough life, but always kept an optimistic and open mind. He wrote many poems about tea while tasting tea, expressing his own feelings about life.

Return to the truth and embrace yourself In this complicated world, we should learn to return to the truth and embrace ourselves. Just like tasting tea, choose the tea that suits you and savour your own life. Do not be swayed by external interference, adhere to their own beliefs.

Tea has its own aftertaste, people seek a hundred years, and ultimately to find their own answers. Let us in the world of tea, explore the true meaning of life, taste the beauty of life. Tea and life, complement each other. Tea tasting allows us to find a peaceful world in the hustle and bustle of the world, while life experience also allows us to better understand the flavour of tea. In the days to come, I hope we can all savour every moment of our lives as we do with tea, and find our own happiness and satisfaction. No matter what difficulties we encounter, we can find strength in the aroma of tea and continue to move forward. Let’s embrace life with a calm heart and explore the infinite possibilities of life.

Article from CNtealeaves

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