Tea knowledge is a collection of blog posts explaining basic tea-related topics. This is a work in progress. New entries are regularly added.
“Spring tea” (春茶) is a term, which is unavoidable to tea enthusiasts. It is a synonym for superior quality. In this post we explain why, especially for green tea, products made with leaves picked during spring are considered the best. We also answer the question, whether it should best be consumed immediately. But first we have to give you a definition:
Directly sourced tea, without intermediaries, is one of our pledges to you. We want to get our products directly from their producers. To tell the truth, this is as much a promise to you, as it is to ourselves. Because we genuinely love tea, we wish to be involved as much as possible with it. Sourcing tea is our passion.
Mengding Huangya (蒙顶黄芽) is a famous yellow tea variety from the region around Mengding Mountain in Ya’an City, Sichuan Province. The name of the tea means “Mengding Yellow Buds”. It is produced similarly to green tea, with some additional steps.
Yongchuan Xiuya (永川秀芽) is a green tea variety from Yongchuan District in Chongqing City. The name of the tea means “Yongchuan Elegant Buds”. It belongs to the pan-roasted sort of green teas. It is one of the most famous green tea from Chongqing.
Yellow tea is one of the lesser known tea types. Because of this, its varieties are often just designated by their type. However, just as with any other tea types, there are famous yellow tea varieties. These varieties have a long tradition and a fixed production process. Tea connoisseurs will look for them, when in need of a fine tea experience.
