In order for freshly picked tea leaves to be further processed, they need to be dried of most of the water they contain. This allows the next processing steps to be correctly executed. It is also, in itself, the first transformation step of the leaves. The way this drying is being implemented (by spreading or by withering), already partly determines which type of tea the leaves will become.
Single origin tea is an indication that a tea is not blended with leaves from different tea terroirs. As such it truly reflects the character of a specific tea producing area. In this post, we detail the reasoning behind single origin tea.
Tea picking is the first operation in making any type and variety of tea. The way your leaves were picked, and the attention paid to this process, already have an influence on the quality of your tea. In this post, we describe this important step in more details.
Dark Brick Tea (黑砖茶) is the most heavily compressed variation of Anhua Dark Tea. In this post, we will discuss its history, its production, and its taste in comparison with other dark teas from Anhua County.
Purple tea is not one of the six tea types (white, green, yellow, red, wulong, dark). These are the result of different processing methods. Purple tea, on the other hand, is a quality of the tea leaves themselves. In this post, you will learn more about its causes, and how it influences a tea’s taste.