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Opened big buds "ya bao" and small leaves from wild tea trees from area...
Wild tea trees from Ming Feng Shan in Yongde county. The leaves haven't...
Medium fermented tea leaves from small tea trees growing in Yong De...
Handmade Dai Pottery gaiwan with hand carved flowers design filled with...
Handmade Dai Pottery gaiwan with hand carved leaf design filled with...
Handmade Dai Pottery gaiwan with hand carved writing in Dai language...
Handmade Dai Pottery gaiwan with hand carved writing in Dai language...
Handmade Dai Pottery gaiwan with hand carved writing in Dai language...
In Chinese black tea
is known as "red tea" (Chinese 紅茶 hóngchá ).
As all other types are made from leaves
of the shrub (or small tree) Camellia sinensis and
in China is a commonly used classification
for post-fermented teas, such as Pu-erh tea.
Yunnan black tea from Fengqing, Puer or Baoshan.
Chinese black tea from other provinces , Fujian or Guangdong.
In Chinese black tea
is known as "red tea" (Chinese 紅茶 hóngchá ).
As all other types are made from leaves
of the shrub (or small tree) Camellia sinensis and
in China is a commonly used classification
for post-fermented teas, such as Pu-erh tea.
Yunnan black tea from Fengqing, Puer or Baoshan.
Chinese black tea from other provinces , Fujian or Guangdong.
Subcategories
Traditional concept of standard Yunnan Black Tea processing generally used by tea factories.
Light to medium oxidation , rolling and then heat processing for the final fixation
in order to promote the sweet taste and preserve fruity notes same time.
Dian Hong means Yunnan Red ,it comes on market in many grades and forms.
Traditional grade of one type and two leaves is being mistakenly superceded by tipsy golden in color grades due to their more attractive look.
Dark oxidized black tea usually comes with medium to dark roast called " ti xiang " or " gao xiang "
which means - elevated aroma. The high temperature roast at the end of the processing
helps to promote the sweetness with chocolate notes
with touch of roasted nuts ( reflecting actual roast ) .
This concept is commonly used by Fujian black tea producers but it is also implemented in
Yunnan Black tea production , as it's also applied to less oxidised tea leaf.
Sun dried black tea , known as Shai Hong , is simply processed with light oxidation ,
rolling and dying on the sun ( directly or in the drying glass house ) .
The initial flavour spectrum is rather sour , due to not complete fixation
( not like it's common for dark roasted black tea ) whcih in time is transforming
into the jam fruity sweet notes. Therefore shaihong tea is recommended
for further ageing and it is also sold in pressed form.
This type of processing is commonly used by tea farmers who do not possess
special equipment for making the fully fixed ( heat processed ) black tea.
In modern tea business this concept is also being overtaken by bigger producers who use the gentle heat to imitate the sun drying environment.
Red ( black ) tea made from wild varietal tea trees
either growing naturally unattended in the forest or
being grown by tea farmers on remote locations
in suitable environment for such a trees.
Red Oolong , also known as Hong Shui - Red Water , is medium to dark oxidized tea
with following oolong tea processing called " yao qing " - tossing the leaves on big bamboo trays
before shaping and doing final heat processing for the fixation.
The tea is commonly shaped in small snail like shape in order to preserve the taste
and aroma for long time , which is also guaranteed by sealing it in air tight or vaccum packs.
Wild tea trees from Ming Feng Shan in Yongde county. The leaves haven't gone through any artificial heat processing but simply being dried on the sun , which promotes fruitiness and partial ageing typical for "shai hong" style tea. Obvious sweet-sour notes of wild tea leaves which can be brewed longer with smaller amounts without being worried of any...