Because all tea comes from the same plant, Camellia sinensis, different methods of processing the leaves result in a broad range of teas that can be classified into five categories: white, green, oolong, black, and pu-erh.
The highest-quality tea is produced using only the bud and the first two leaves, because the finest flavors and aromas are concentrated in the youngest shoots. These shoots are picked by hand, which is the first step in producing premium teas.
After harvesting, tea undergoes various procedures depending on the type of tea being produced:
withering —initial drying to release the juices;
fixing —heating to prevent oxidation;
rolling —shaping the leaves into the desired form;
oxidation;
drying —in the sun, in the air, or by roasting, depending on the type of tea;
curing—secondary oxidation or fermentation;
determining tea quality and grade —consistency, leaf size, appearance, flavor, and other characteristics.
WHITE TEA undergoes the fewest processes after picking: withering, natural drying in the sun or an oven, and then quality grading.
YELLOW TEA is fixed by roasting at 75°C, rolled, wrapped in paper so the pile of leaves oxidizes slightly and turns yellow, dried, and then graded.
Wrapping the leaves in paper, known as yellowing, is the step that distinguishes yellow tea from green tea and gives yellow tea a sweeter flavor.
GREEN TEA first undergoes withering and then fixing—roasting at 100°C in China or steaming at 100°C in Japan—to stop leaf oxidation. This is followed by rolling, drying, and grading.
OOLONG TEA undergoes withering after harvesting, followed by shaking on bamboo mats so the leaves lose moisture and their grassy flavor. Before fixing, the leaves are oxidized by 20–80%, then fixed at a high temperature to deactivate the enzymes, rolled into the desired shape, dried, and graded.
BLACK TEAundergoes withering, rolling, full oxidation, roasting, drying, and grading.
Finally,PU-ERH.Rawpu-erh undergoes the same process as green tea, but the fixing temperature must not exceed 80°C so the enzymes remain active and the tea can age. The tea is then rolled and sun-dried. As it ages, its flavor becomes more complex and its theine content decreases.
Ripepu-erhundergoes the same process as raw pu-erh, but is finally piled and sprinkled with water to accelerate fermentation. The piles are covered with cloth, and during fermentation the temperature at the center of the pile is monitored and the tea is turned to ensure even fermentation.
Raw pu-erh gains value as it ages, and some teas aged 60 to 100 years become very expensive collectors’ items.
Whether you enjoy light, refreshing teas or prefer the stronger flavors of fermented teas, we believe that everyone can find a tea in the rich selection that will fill the body with health and energy.
