“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.
High mountain tea (高山茶) is one criterion, among others, for superior quality tea. Just because a tea can be said to be “high mountain tea”, does not automatically make it is an outstanding product. However, when combined with other indicators, it is a good hint for quality. What exactly is high mountain tea, and why is it a sign for better quality?
“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.
“Green tea redefined” is one way of describing what we are striving to achieve with Fresh Tea Stories. When we say green tea, we also mean the related yellow tea and jasmine tea. They are tea types of their own, but can be seen as variations of green tea, since their production process is the same, with some added steps.
(Our main focus, at the moment, is on green tea, because in some ways it is the most delicate tea type. We are, however aiming at building a comprehensive online shop for many types of Chinese tea.) Continue reading Green tea redefined (other tea types as well)