China Tea Subtypes
15 Jan 2008
China Black Leaf Leaves allowed to ferment then
dried, allowing a fuller flavour to develop.
Green teas
The leaf is unfermented, dried within hours of
harvesting, at times pan-fired and hand rolled. Their delicate taste should
never be served with milk.
Semi Fermented
Teas that are pan
fired after a short fermentation resulting in an unusual flavour. Can be very
slightly earthy yet extremely mellow and as green teas, adding milk would
destroy their flavour.
White Teas Made from young leaves and buds that are
steamed and dried. The leaves are covered in a soft layer of silvery hairs,
their flavour is so very delicate and special. When brewing white tea, let the
kettle boil, leave to stand about 1 minute before pouring onto the dry leaf, as
boiling water tends to scorch the exquisite tea.