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Chinese Tea—A Special Drink for You

China is the origin place of the tea which has a long history of five millenniums. There are six fundamental kinds of Chinese tea–White, Green, Yellow, Oolong, Black and Pu’er Tea. Among them one of the most popular teas is the China Green Tea and scented tea. In China different places produce different famous teas and China is well-known for perfuming their teas by way of flowers. Jasmine Tea is without any doubt the most well-known perfumed Green Tea.

The process of drying tea is very important, the duration and degree of heating can influence the quality of the China’s tea. Firstly, green teas should be dried up, and right after that pan fired / baked to detain oxidation. Right after that on the basis of the type of this tea, the tea subsequently is passed through a variety of baking / pan firing process at the same time as rolling / shaping measures prior to it getting graded, refined, and packed.

The process of making China Oolong Tea is quite different, leaves become dried up until they’ve lost a proportion of dampness. By this time, the oxidation procedure has begun. The tea leaves are subsequently manually rubbed / rolled for triggering the preferred intensity of oxidation. Green Oolongs do not need oxidized while Oolongs are usually oxidized. With the time that the tea master’s completed the preferred intensity of oxidation, the leaves occur to become fired /baked. This measure detains oxidation by counterbalancing the tea leaves’ innate enzymes. This Tea subsequently goes by means of more than a couple of firing/baking and rolling / shaping measures just before its getting graded, refined, and packed.

China White Tea should be dried up at low temperatures. The sluggish drying leads to this Tea becoming relatively oxidized. Maturing occurs to be a universal aspect connected with green Pu-erh Tea, particularly with youthful teas which holds vicious tannins leading to insensitive and unprocessed characters. Plenty of green Pu-erh tea should be matured to get a minimal of 5 to 10 years before being sold. The strong point of maturing helps remove the less unneeded flavors that comes across within a youthful tea concurrently brings in additionally sought-after aromas & mellowness. Maturing happens to be a lengthy method and one which is not able to be effortlessly speeded up. The aging of green Pu-erh is able to be intensify and entails widespread modifications to its flavors and aromas and to the tea’s body and texture. The time of selecting China White Tea, Oolong and green tea are frequently from tender sprouts or shoots as well as tender unfolded leaves for the period on the premature spring.

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