Saturday, May 15, 2010

The Seven Chinese Tea Varieties


The very basic to say the least.

7 comments:

MarshalN said...

Oolong also goes through a kill green after the withering has gotten to where the maker wants it...

toki said...

Thanks MarshaIN. I named it under the fourth withering: High Heat Roll Wither. If this is a Chinese chat, it will be more specific as for the tea terms.

How are you doing my friend? Try any LongJing this year yet? Cheers ~ T

Gingko said...

Seven varieties, that's a great way to categorize tea. Currently most books I've seen use Six Varieties and put puerh into Black Tea. But they simply avoid talking much about puerh, which is a big problem. And I guess if they talk more about puerh, their Six Varieties system will not seem right anymore.

MarshalN said...

No, no longjing, too much money, not enough reward.

nada said...

Puerh also has a period of withering (4-6 hours) before the kill green. Ideally not enough to oxidize it to any significant extent, but enough to soften the leaves so they're not damaged during the kill green process.

n3il89 said...

Great chart. Similar to one I've seen also: http://www.indieteas.com/home/2009/11/19/tea-processing.html

Thanks for the info!

Brittiny said...

Awesome chart! Before I read this, I was confused with the process of "red" and "black" teas because the Western culture likes to group them into just "black." The processing makes a lot more sense now that I can see the different between "red," "black," and "Pu erh."

Thanks!

 
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