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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 70 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 25 - 36 of 70 items
    • Quick view
      USD 48.96 In Stock

      Tea leafs from arbor trees growing on Big Snow Mountain ,hard pressed into the 250g tea brick. Very strong sheng puerh tea with sweet - woody notes and flowery background , bitter and bit astringent in harder infusions liquor will open up your tonsils with powerful "ba qi". With time of storage the fruity element is also in presence and the astringency...

      USD 48.96
      In Stock
    • Quick view
      USD 40.80 In Stock

      Autumn harvest from young arbor tea trees which called by locals GuShu , sourced directly from our tea farmer there. Original flowery notes have already transformed into the fruity ones with touch of honey aroma from brewed tea leaves. Still some gentle floral notes can be sensed in way of aroma after drinking few cups and continuous exhalation through he...

      USD 40.80
      In Stock
    • Quick view
      USD 0.96 In Stock
      2 Review(s)

      Medium pressed mini brick of Lincang sheng puerh naturally scented by jasmine flowers ( no chemicals added ) . It takes few infusions to make the brick break apart and you have to be careful with the steeping time as need to keep in mind that those are only bush tea leaf. The excessive brewing time will turn your tea in bitter side. Jasmine taste and...

      USD 0.96
      In Stock
    • Quick view
      USD 14.40 In Stock

      Semi aged sheng pu-erh few years stored in Shuang Jiang farmer's place ( Dai family storage ). Clean storage without any excessive wet notes or unpleasant smokiness despite previous Lincang storage ( moved to Kunming later ) . Nice woody and fruity notes with combination of bitter front taste. Sweet mouthfeel comes along slowly and in humble way but...

      USD 14.40
      In Stock
    • Quick view
      USD 55.36 In Stock

      Spring harvest of young arbor tea trees from Mengku area. Mao cha hasn't been selected out of the " huang pian " the yellow leaves , which gains on overall front sweetness along with fruity body caused by natural and slow aging in Kunming storage. In harder steepings increases bitterness with cherry notes and slight astringency reveals young age of the...

      USD 55.36
      In Stock
    • Quick view
      USD 49.28 In Stock

      Spring tea material from Bang Wai Shan ( mountain altitude 1640-1780m ) pressed and wrapped up in Simao by local company. Tea soup is full in mouth, sweet with fast "hui gan" , with hint of flowers and tropical fruits. Due to the young age of the tea trees and not long storage , some astringency is present in further steppings.

      USD 49.28
      In Stock
    • Quick view
      USD 88.80 In Stock
      1 Review(s)

      Smoky notes will hit your taste buds within the first sip and will last during many infusions. Dark yellow tea liquor of vintage sheng pu will give you sweet lingering sensation on top of the tongue and bitter feeling under. The wrapper is ripped in some places because the old age so we provide additional protection of the cake.

      USD 88.80
      In Stock
    • Quick view
      USD 64.00 In Stock
      2 Review(s)

      Sweet fruity notes from the 2017 Pa Sha Lao Zhai - Gu Hua , along with slight herbal and plummy sweetness of aged Zi Juan  ( purple variety tea leaf from Puer area ) makes the taste of this tea quite bit far rom conventional semi-aged shengs. Very soft and balanced tea liquor achieved by blending Mao Cha from 3 different villages based on their specific...

      USD 64.00
      In Stock
    • Quick view
      USD 2.40 In Stock

      Spring harvest from young arbor tea trees growing around village Qian Jia Zhai. Takes good 2-3 infusions to convince this hand pressed ball spread inside the teapot or gaiwan and start to release it's goodness. Slight smokey notes are noticeable when leafs are hot but not much appears in taste itself. honey fragnance from cooled down gaiwan lid is very...

      USD 2.40
      In Stock
    • Quick view
      USD 48.48 In Stock

      Blend of the very first harvest of spring leafs from old arbor trees with and young arbors growing in Laowu Shan area. This sheng puer is already on it's way of transformation from original flowery and citrus notes to the fruity ones with touch deep honey sweetness at the back of the troat and also in form of aroma when you breathe out.  With further...

      USD 48.48
      In Stock
    • Quick view
      USD 67.68 In Stock

      Spring harvest of tea leafs from young arbor trees growing on Nan Nuo mountain near Ba Ma village. Typical combination of gentle bitter and sweet honey notes in the aftertaste coming from the back of the throat. Longer or harder infusions will reveal the young age of tea trees by it's astringency , which will be diminishing with long term storage (...

      USD 67.68
      In Stock
    • Quick view
      USD 160.00 In Stock

      Spring harvest from big tea trees ( not Gushu ) growing in the forest near the Mengsong village. Small batch so there is no proper designed wrapper,  yet tea inside is more important. Clean and dry Kunming storage preserved original notes while aged fruitiness evolved in the overall taste. Hint of honey aroma in brewed tea leaves , some bitterness in...

      USD 160.00
      In Stock
    Showing 25 - 36 of 70 items