Tea knowledge is a collection of blog posts explaining basic tea-related topics. This is a work in progress. New entries are regularly added.
Tippy tea is a tea grade, used for designating products made only with the youngest, thinnest, and smallest leaves. In this post, we will go through its impact on taste, flavour, and feeling. We will also list the different designations for tippy tea, within the various tea types.
Continue reading Tippy tea (only the youngest, thinnest, smallest, leaves)
“Aged tea” is a much sought after quality for some types of tea. What exactly is aged tea? How does the maturation of tea work? Which tea does benefit from long time storage? These are the questions we will be answering in this article.
“Wild tea” is one of these notions which sounds good, but the meaning and benefits of which are not immediately clear. In this post, we explain what wild tea is, and what it is not. We also clarify why it is a sign for quality.
“Ancient tree tea” (古树茶) is a quality criterion mostly used for high-end Pu’er and Dianhong. The two signs for ancient tree are transcribed as “gushu”. Another synonym is “old arbor tea”. What exactly is ancient tree tea? Why are Pu’er Teas made with material from ancient tea trees a class of their own? These are the questions we will be answering in this post.
“Artisanal tea” is one of the factors to take into consideration, when looking for superior quality tea. This post is part of a series of articles dealing each with one aspect of tea quality. So far, we have written about “directly sourced tea“, “spring tea“, and “high mountain tea“. In this post, we explore what artisanal tea exactly means. We also look into the upsides and potential downsides of artisanal tea.
Continue reading Artisanal tea (definition; risks and benefits for the tea quality)
