Green
Low in caffeine, high in antioxidants and vitamin C, green tea is unfermented.
The leaves are allowed to wither only slightly after picking, and then
are rolled and dried before they can oxidize. Green tea is more delicate
than black and oolong tea, and should be appreciated for its light taste
and subtle aroma. Flavored and scented teas use herbs, flowers, and
fruit to create enhanced tastes and exciting blends.
Black
During the manufacture of black tea, the leaves are allowed to ferment
fully, which allows the robust flavors to emerge. After the leaves are
picked, they are withered, rolled, allowed to ferment, and then fired
to stop the natural breakdown of the leaf. Flavored and scented teas
use herbs, flowers, and fruit to create enhanced tastes and exciting
blends.
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White
White tea is rare and produced on a very limited scale. Buds are picked
before they open, allowed to wither slightly, and then dried with hot
air to prevent any oxidation. They are very delicate, with a pale liquor.
Oolong
Oolong tea is partially fermented. Skillful timing and careful handling
during the manufacture process create a wide variance of flavors, colors,
and aromas. Oolongs can be infused several times, and are the teas used
in the traditional Gung Fu Tea Ceremony. The higher prices reflect the
care and hand manufacture of these teas, which are highly recommended
for the tea connoisseur.
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Pu-erh
Puerh tea is prized in China for its health benefits, but is still gaining
recognition in the west due to it's strong flavor. Puerh is harvested
from old, large leaf varieties in Yunnan province, where it then undergoes
several unique processing steps, mainly, being heaped into large piles
and being allowed to "compost". Constant turning of the leaves
and careful monitoring of the moisture and temperature are essential
to the finished product. Often, after firing, the finished puerhs are
stored underground to allow them to age properly, sometimes up to 50
years!
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