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Black – Any variety of Camellia Sinensis that undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Black tea requires a longer or fully oxidized enzyme process to create the character, color, flavor and aroma.
Oolong (Wulong) – Any variety of Camellia Sinensis that undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Oolong tea’s enzymes are partially oxidized to create a liquor that ranges from reddish brown to green to pale yellow.
Green – Any variety of Camellia Sinensis that undergoes a process of firing or steaming immediately after plucking. This stops any enzyme action or oxidation of the leaves. The taste or character of green tea is heavily determined by the choice of clonal plant used, time me of plucking, shoot maturity, geographic and weather conditions and cultivation method.
White – Any variety of Camellia Sinensis where the immature, un-opened buds are plucked just prior to opening and are not processed but directly steamed or fired. The name comes from the silvery-white hairs on the buds, which give a slightly white color. Compared to other teas, it has the lightest liquor ranging from almost clear to pale amber.
Puerh – Puerh teas are very unique and are the only teas designed and processed to age. Literally like a wine, Puerh’s chemistry, flavor and aroma changes over time. Puerh tea originates from the Yunnan Province near the city of its namesake. The musky, earthy, and rich complex flavor of Puerh is distinct and very similar to a very robust straight Cabernet. This tea is sometimes traded by vintage and highly prized.
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