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    Tea Education

    Practice makes better! There are many smart articles
    on internet and books about the tea available to buy.
    But the main part of tea education , we believe ,
    is not the theory but actual drinking the tea and
    comparing differences between many aspects.
    We include in this category products ,
    which we believe are beneficial to tea drinker in a matte...

    Practice makes better! There are many smart articles
    on internet and books about the tea available to buy.
    But the main part of tea education , we believe ,
    is not the theory but actual drinking the tea and
    comparing differences between many aspects.
    We include in this category products ,
    which we believe are beneficial to tea drinker in a matter
    of practical experience.
    You can also check some comparing tea reviews in our blog.

    More

    Tea Education There are 71 products.

    Subcategories

    • Hong Cha

      红茶 - Red tea

      For more information about the naming tea ,please refer to  Chinese Tea Vocabulary at the footer of the website.

      Grade

      Song Zhen - 1 tip and 1 or 2 or 3 leaves , Jin Zhen , Jin Si , Jin Ya, Jin Luo - only tips , Gu Shu - older / bigger leaves and Huang Pian ( yellow leaves ) and some tips

      Processing

      Fujian style with temperature final roast in short time called " Ti Xiang or Gao Xiang  ", like Zhong Guo Hong , Zheng Shan Xiao Zhong which promotes nutty and chocolate sweet notes.

      Yunnan traditional style with light withering and sun dried called  " Shai Hong " , promoting fruity notes and suitable for ageing even in less humid environment.

      Typical Dian Hong style like Classic 58 tea which is made with light withering and post processed on low temperature roast in order to preserve fruity notes and provide rich tea same time.

      Shape

      Apart of the loose form also in various shapes are available,  like cakes , bricks , tuo , balls called " Long Zhu ". The reason is not only convenience of storing but also ageing purposes and mostly done with aging ability black teas like Sun Dried " Shai Hong " .

      Trees

      Generally made of "tai di cha" - tea bushes from plantations like in Feng Qing area or Simao ( Puer ) . In Yunnan , the red tea is also made from older arbor tea trees called Gu Shu Hong Cha.

      Varietal

      Many varietals like Jin Pu Hao in Ailao Shan and Jing Gu area , Yun Keng Shi Hao from Feng Qing  but also Zi Jiuan or Zi Ya- the purple varietal is used along with Ye Sheng Hong Cha from Camelia Taliensis wild tea trees.

      Origin

      We generally focus on Yunnan tea , but Fujian also offers large variety of black tea but only from small young bushes. In Yunnan the most famous areas are Feng Qing and Simao  ( Puer ).

      Harvest

      In Yunnan generally red tea is made of spring , summer or autumn harvest. It is falsely believed that the spring harvest is always the best. Some red ( blacks ) are the better in autumn edition than spring. Also some black teas might take year or two to develop a better taste, so the fresh ones also not always better.

      Brewing

      Brewing parameters ( volume , amount of tea , time of brewing ) depends on personal taste preference and desired strength of the tea. Temperature is recommended 90 - 100C where lower temperature for more tipsy blacks or light withered sun dried ones and higher for dark oxidized and heavy roasted black teas like Keemun , Zhen Shan Xiao Zhong etc.

      In brewing the white tea, the size of the leaf ( grade )  , age of trees ( bush or Gushu ) or shape ( loose / pressed and soft or hard pressed ) factors also need to be concerned.

      The products listed below is a representative selection of the elements written above , helping you to understand the differences by trying particular examples.



    • Bai Cha

      白茶  -  White tea

      For more information about the naming tea ,please refer to  Chinese Tea Vocabulary at the footer of the website.

      Grade

      Yu Guang Bai - 1 tip and 2 or 3 leaves , Bai Hao - only tips , Lao Ye - older / bigger leaves and Huang Pian ( yellow leaves )

      Processing

      Fujian style with long time withering  Bai Mu Dan which offers sweet and fruity taste or Yunnan traditional style with light withering promoting flowery notes and suitable for ageing even in less humid environment.

      Shape

      Apart of the loose form also in various shapes are available,  like cakes , bricks , tuo , balls called " Long Zhu ". The reason is not only convenience of storing but also ageing purposes.

      Trees

      Generally made of "tai di cha" - tea bushes from plantations like Jing Gu , Ai Lao Shan. In Yunnan the white tea is also made from older arbor tea trees called Gu Shu Bai Cha.

      Varietal

      The mostly common varietal Jin Pu Hao in Ailao Shan and Jing Gu area , but also Zi Jiuan - the purple varietal is used along with Ye Sheng Bai Cha or Ya Bao from wild tea trees.

      Origin

      We generally focus on Yunnan tea , but Fujian is probably the most famous for white tea production.

      Harvest

      In Yunnan generally white tea is made of spring , summer or autumn harvest. The spring harvest is usually stronger , but autumn one much smoother and sometimes sweeter. The white tea has an ability to age if well stored in loose or pressed. Transforming flowery notes to fruity ones.

      Brewing

      Brewing parameters ( volume , amount of tea , time of brewing ) depends on personal taste preference and desired strength of the tea. Temperature is recommended 90 - 100C where lower temperature for younger and higher for older whites or made from " Lao Ye " , " Huang Pian " or longer withered white teas.

      In brewing the white tea, the size of the leaf ( grade )  , age of trees ( bush or Gushu ) , age of tea ( time of storage )  , previous storage conditions ( humidity ) or shape ( loose / pressed and soft or hard pressed ) factors also need to be concerned.

      The products listed below is a representative selection of the elements written above , helping you to understand the differences by trying particular examples.

    • Sheng Pu Er

      生普洱 - Sheng Pu Er

      For more information about the naming tea ,please refer to Chinese Tea Vocabulary at the footer of the website.

      Grade

      Standard  is 1 tip and 3 or 4 leaves , some leaves might be Lao Ye - older / bigger leaves and Huang Pian ( yellow leaves ) which may or may not be selected out and sold separately.

      Processing

      Kill green is done in wok on fire or in el.drying  / roasting drum. Temperatures and times can slightly vary based on tea leaf condition and concept of final product.  Frying on high temperature shorter time " Gao Wen Sha Qing "  - high temp. kill green - used for the new concept of sheng puerh tea , promoting the sweetness and aroma , yet suppressing the ageing ability.

      Long withering time " Xin Gong Yi "  - the new craft - which promotes the sweetness and suppresses the astringency, but also degrading the ageing ability. 

      Both of these concepts are very good for consumption of fresh mao cha or quick sale of the pressed cakes ( promoting Puer Hype ) , but we can't confirm that it's good for long term storage.

      Some areas are significant for the production of sheng puer with very intensive smoky notes. Sheng puerh also can be blended with flowers ( like jasmine or nuo mi ) or just be steamed with.

      For search of sheng based on tasting notes, please refer to Tea Taste at the footer of our website.

      Shape

      Apart of the loose form also in various shapes are available,  like cakes , bricks , tuo , balls called " Long Zhu " . Sheng puerh dense extract  " Cha Gao "

      Trees

      Sheng puerh can be made of "tai di cha" - tea bushes from plantations , from " Qiao Mu " arbor tea trees growing in tea gardens or in forest . The most expensive is production from old tea trees called " Gu Shu " ( we call it also Old Arbor ).

      Varietal

      Camellia Sinensis var. Assamica , var.pubillinba, and many others.Aside of cultivated tea plants there is also production from wild tea trees like Camellia Taliensis ..etc.

      We do not state varietal on the product unless we can trace it. Many vendors use it as marketing tool or just guessing without having solid evidence of the varietal.

      Origin

      The location is very important for single origin products as some places , mountains or even villages might be significant for specific taste or other qualities. In pu erh tea production is also common ( in fact back in past it was the main concept ) blending / mixing mao cha from different locations or different trees ( bushes with arbors ) .

      Harvest

      The most valuable on market is usually the spring harvest but not always the 1st. harvest is the best. The higher price sometimes comes from the low volume available. Sometimes also comes as a mixture of young and old tea trees , because both provide  very little if picked too early.

      Summer harvest is usually used for low end products  ( depends on the area and trees )  or for further  processing like making shu puerh.

      Autumn harvest being mistakenly overlooked. Some sheng can be very interesting. In many cases of autumn mao cha the Huang Pian ( yellow leaves ) are not selected out , which gives to tea overall interesting sweet taste. 

      Brewing

      Brewing parameters ( volume , amount of tea , time of brewing ) depends on personal taste preference and desired strength of the tea. Temperature is recommended 90 - 100C where lower temperature for younger and higher for older shengs.

      In brewing the sheng the size of the leaf ( grade )  , age of trees ( bush or Gushu ) , age of tea ( time of storage )  , previous storage conditions ( humidity ) or shape ( loose / pressed and soft or hard pressed ) factors also need to be concerned.

      The products listed below is a representative selection of the elements written above , helping you to understand the differences by trying particular examples.

    • Shu Pu Er

      熟普洱 - Shu Pu Er

      For more information about the Shu Puerh tea ,please refer to Shu Puer Masterclass on our blog page.  

      Grade

      "Jin Ya" - Golden tips ( medium or bigger tips ) , "Gong Ting "  - small tips , 1st. grade - tip and small leaf. Other grades down to the 7th grade are about the ration of tips - leaves - stems - old leaves - Huang Pian ( yellow leaves ) , which most of it is obvious by visual.

      Huang Pian also could be sold loose or pressed as separate product.

      Processing

      The depth of fermentation has impact on final taste and further ability to change with time ( mistakenly associated with ageing ). Dark, medium and light fermentation terms are not set exactly so the association with final product might vary from the producer or vendor. ( for example : what we call medium fermentation , for somebody else this could be light fermentation and vice versa )

      There are few concepts of fermentation. Apart big tea factory production making many tons batch in one go , there is also small private production ,  above the ground fermentation ( tea is in bags sitting on pallets avoiding contact with ground ) or basket fermentation (  fermenting in bamboo baskets. These are very small batches ).

      Processing is also related to area as the climate conditions vary ( particularly heat and humidity ) which are important factors for the fermentation. Some areas are also significant for shu production with intensive smokey notes.

      Shu puerh also can be blended with flowers ( like jasmine or nuo mi ) or just be steamed with.

      For search of shu based on tasting notes, please refer to Tea Taste at the footer of our website.

      Shape

      Apart of the loose form also in various shapes either natural way  like " Lao Cha Tou " or  manmade like cakes , bricks , tuo , balls called " Long Zhu " . Some other alternative forms are available like shu puerh stuffed into the mandarine, shu puerh granules called Silver Nuggets or shu puerh dense extract  " Cha Gao "

      Trees

      Shu puerh is mostly made of "tai di cha" - tea bushes from plantations  or from " Qiao Mu " arbor tea trees growing in tea gardens . The most expensive is production from old tea trees called " Gu Shu " ( we call it also Old Arbor ).

      Varietal

      Camellia Sinensis var. Assamica , var.pubillinba, and many others.Aside of cultivated tea plants there is also production from wild tea trees like Camellia Taliensis ..etc.

      We do not state varietal on the product unless we can trace it. Many vendors use it as marketing tool or just guessing without having solid evidence of the varietal.

      Origin

      The location is very important for single origin products as some places , mountains or even villages might be significant for specific taste or other qualities. In pu erh tea production is also common ( in fact back in past it was the main concept ) blending / mixing mao cha from different locations or different trees ( bushes with arbors ) .

      Harvest

      Shu puerh is mostly made as the cheaper product than sheng. Late spring , summer or autumn harvests ( or mix of them ) is generally used for production. In taste and quality of brewing the right  / suitable fermentation ( and appropriate kill green for sheng before gone to processing of shu ) plays big role and might cause that product made of summer material might be actually better than spring one. 

      Brewing

      Brewing parameters ( volume , amount of tea , time of brewing ) depends on personal taste preference and desired strength of the tea. Temperature is recommended 100C boiling water , in order to get the most out of the shu.

      In brewing the shu the size of the leaf ( grade )  , depth of fermentation , previous storage ( humidity ) or  shape ( loose / pressed and soft or hard pressed ) factors also need to be concerned.

      The products listed below is a representative selection of the elements written above , helping you to understand the differences by trying particular examples.

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    Showing 1 - 12 of 71 items
    • Quick view
      USD 9.60 In Stock

      This is the very basic grade of shu pu-erh made for custom repackaging , so it's available on market in various wrappers ( therefore the picture here is without any wrapper ). We do not assign it to any area neither age since each time could be different and we do not stock this tea, just simply get it from the supplier when is ordered. Read more about in...

      USD 9.60
      In Stock
    • Quick view
      USD 11.20 In Stock

      Basic grade of sheng pu-erh made for custom repackaging , so it's available on market in various wrappers ( therefore the picture here is without a wrapper ) and different blends. We do not assign it to any area neither age since each time could be different and we do not stock this tea, just simply get it from the supplier when is ordered. Read more...

      USD 11.20
      In Stock
    • Quick view
      USD 6.56 In Stock

      Spring harvest tea leaves plucked in ratio 1 tip and 1 or 2 leaves from plantations on Bang Lang Shan ( local name for the mountain ) located on Ailao mountain in Jing Dong.  Light withering is visible from green color of the leaves. This processing gives space for further aging which causes flowery-herbal notes transforming to fruity sweet ones. Produced...

      USD 6.56
      In Stock
    • Quick view
      USD 29.60 In Stock

      Combination of Jing Gu Yue Guang Bai and Zi Juan Shai Shong (white tea made of purple varietal leaf) makes well balanced taste of flowery-fruity notes of YGB combined with herbal notes of Zi Juan. We recommend to start with lighter infusions in order to find your own sweet spot of this unique taste of white tea which you normally won't find on market as...

      USD 29.60
      In Stock
    • Quick view
      USD 4.48 In Stock

      Autumn harvest from arbor tea trees planted by local farmers in forest of Kunzhu mountain. " huang pian " yellow leaves with some tips and bigger leaves , is the overall content of this tea , which gives you nice fruity and honey-ish taste from the first infusion in aroma and so the taste in your cup. Suitable also for grandpa style brewing as it can hold...

      USD 4.48
      In Stock
    • Quick view
      USD 0.96 In Stock

      Spring 2nd harvest "lao ye" old tea leafs and "huang pian" yellow leafs from small arbor tea trees growing on Yang Ta mountain. This light pressed 6-7g brick wrapped in handmade Dai paper releases very sweet honey-ish tea with fruity and floral notes. This year we took directly new production so some green leaves still in present. So the taste is also...

      USD 0.96
      In Stock
    • Quick view
      USD 7.52 In Stock

      First spring harvest tea tips picked from plantations on Bang Lang Shan ( local name for the mountain ) located on Ailao mountain in Jing Dong.  Light withering is visible from green color of the leaves. This processing gives space for further aging which causes flowery-herbal notes transforming to fruity sweet ones. Produced by local family run small tea...

      USD 7.52
      In Stock
    • Quick view
      USD 4.64 In Stock

      Early spring plucked buds from wild growing tea trees in Baoshan prefecture and processed only by drying as a white tea. Sweet and almost no color ( clear ) tea liqour with pine tree notes in aroma of brewed buds and in taste as well. Suitable also for long time brewing in the bottle or jar.

      USD 4.64
      In Stock
    • Quick view
      USD 7.04 In Stock
      1 Review(s)

      Also known as Yunnan golden Needles. Yunnan Dianhong Black tea from Feng Qing made of autumn tips of Yun Keng Shi Hao variety. The tea leafs are processed accurately and rolled with big tips together into the shape of needles. Big Golden Needles  - Da Jin Zhen. Sweet taste with hint of blossoming flowers in the spring with slight and pleasant bitterness...

      USD 7.04
      In Stock
    • Quick view
      USD 8.16 In Stock

      Special grade of spring Yunnan Black tea from Simao made of the small tips growing on the top of the of Yun Keng Shi Hao variety. Honey Fragnance Golden Tips Golden name stands for actual taste notes, yet this one has gone through the " ti xiang " ( high temp. roast ) so roasted nuts are dominating character. The golden color emerges during processing and...

      USD 8.16
      In Stock
    • Quick view
      USD 10.40 In Stock

      Feng Qing Classic 58 Black Tea in grade of 1 tip and 2 leafs. Very well processed , bittersweet taste with fruity notes. Very suitable as a daily / breakfast drinker. This tea is also sold on market as "Song Zhen" a pine needles - due to it's shaping. We sell this tea in paper box of 250g. 

      USD 10.40
      In Stock
    • Quick view
      USD 4.96 In Stock
      1 Review(s)

      Chinese Red is the translation of this famous tea. This autumn harvest from Fengqing .Fully oxidized with typical gao xiang ( high temp. roast ) technique processed tea leaf releases remarkable chocolate and cocoa scent out from the first brew. The touch of roasted nuts with hint of sour note can be also experienced during some steepings. Suitable also...

      USD 4.96
      In Stock
    Showing 1 - 12 of 71 items