It is an un-oxidized tea. In preventing heart disease, against cancer, green tea does better than other types of tea.
It is divided into 4 different types of green tea by using different ways to "kill green/shaqing".
"Kill green" means using a very high tempreture to stop the fresh tea leaves getting enzymolysis or oxidized.
Pan-dry fried: Dragon Well, Gunpowder......
Baked: Melon Seed, Monkey King......
Sun-dried: Dian Qing.....
Oolong Tea is a semi-oxidized tea, the percentage of oxidation can be as light as 30% or as heavy as 70%. These different percentages of oxidation bring us many varieties of taste. Helping digestion and reducing cholesterol, oolong tea does better than other teas.
There are 4 main areas of growing and making oolong tea:
A) North of Fujian Oolong: Big red robe, Golden Turtle, Iron Monk, White Cockscomb, Rock Tea......
B) South of Fujian Oolong: Iron Goddess, Mingying......
C) Guangdong Oolong: Honey Phoenix, Snow Phoenix......
D) Taiwan Oolong: Dongding, Milky Jinxuan......
RED TEA / BLACK TEA
Chinese call it red tea and English call it black tea. It is a fully oxidized tea, it is stronger, and is warmer on the stomach. balancing gastric juices, red tea does better than other teas.
There are 3 types of Red Tea:
Souchong/xiaozhong(just grow and made in Fujian Province): Lapsan Shouchong......
Gongfu Red (many places grow and make Gongfu Red Tea ) : Dian Hong, Min Hong, Qimen,......
Broken Leaves ( mainly for mix teas or mix drink with milk) : CTC, LTP, BOP....
Dark tea is a post-fermented tea. Balancing the blood presure, blood suger, cholestrol, detox and against diabetes, Dark Tea does better than other teas.
Some dark teas are loose leaf, and some of them have been compressed into different shapes to keeping in storage.
Fu-cha from Hunan Province, Pu-erh from Yunnan Province and Liu-Bao from GuangXi Province are 3 most famous dark teas.
PUERH / PU'ER TEA
Pu-erh is the name of a city in Yunnan and now it is getting more famous for its tea products. Identifying Pu-erh Tea is always a challenging topic in the Tea Field. Raymond MAO from MY Teahouse has his own understanding on pu-erh tea, please just regard this as one of the references. Also, we always welcome others understandings of tea and we love to hear feedback.
Before identifying pu-erh tea, we need to know the process of making pu-erh tea as below:
A, using the fresh leaves (including big, middle and small leaf) picked from tea trees (Camellia sinensis--including bush, small tree and big tree) in Yunnan province(including lower sea-level and higher sea-level).
B, Making process is: dehydration/withering, pan-dry fried in big Chinese iron wok, twist and roll, advance roll for shaping, sun-dry
C, Wo-Dui ( artificially adding a fixed portion of water and place the dry tea leaves from last step at a fixed level of temperature and humidity to make it fermented.)
Puerh tea divided into raw-puerh and ripe-puerh.
1, Raw-Puerh: A+B will produce a raw-puerh tea, we some time call it MaoCha as well.
2, Ripe-Puerh: A+B+C will make a ripe-puerh tea.
From here, we can either compress them into a different shape( tuo, cake, brick etc.) or we can just drink them.
Pu-erh Tea will mature years after year, the taste of it will become smoother and the price will increase 15-50% each year.
Many people have heard about scented tea as they may drink them all the time. It is a re-formed tea in Chinese Tea Classification. Itis made from a " tea base" and "flowers", so the benefits of scented tea are from both the tea base and the flowers.
Scented Tea started from the Song Dynasty. Spices were first used to scent high quality green tea and became a tribute to the emperor from AD 960. Then fresh flowers instead of spices were used to scent tea from Ming Dynasty.
Most jasmine teas are jasmine scented green teas and some oolong teas. Rose tea is red tea scented with roses. Osmanthus tea is usually white tea scented with osmanthus blossoms.
White tea is growing in Fujian Province. It requires the least processing to produce. On anti-oxidants, cooling the blood's flame and anti-inflammation it does better than other teas.
We have all spring harvest teas including Silver Needle ( just one tip picked from first tip in early spring), Peony King ( mainly 1 tip + 1 leaf ); White Peony ( mainly 1 tip + 2 leaves); and one autumn harvest is Golden Peony.
White Tea can be aged, and old white tea bring us a more mature taste.
HERBS & FLOWERS
Tea is tea, herbs are herbs. They are totally different! Herbs are from all different plant varieties This means 6 different herbs are from 6 different plants. All teas however, primarily come from the same plant, the Camellia Sinensis. This means 1000 different teas are from the same plant. ( there are a few hundred different cultivas from Camellia Sinensis)
Our herbal range has been thoughtfully put together based on our understanding of naturopathy and what is beneficial to the body. Different herbs have different effects on the body and one's constitution.
Our blended teas are homage to the classics but with a touch of luxury. We base our blends not only on tradition but we also highlight the idiosyncratic notes of each by using the best in season teas from all over Asia.
We have many tea art crafts, including porcelain, crystal, calligraphy.
Also, we have some antique art work as well, including jade, stone and wood....
We have traditional gongfu tea sets and moden tea sets as well.
gongfu tea sets; clay teapots; tea canisters; cast iron teapots; tea pets......
White Peony Disc Our White Peony Disc from year 2012 is 250grams weight; and year 2013's is 357grams. These tea discs are compressed from organic white peony tea. Because tea farmers found the taste of white peony can improve to mature each year and also with more benefit than the fresh leaves, so they start to compress them into discs for storage.
This tea is named by MY Teahouse’s name, because it is one of the best selling tea in my shop. It is from the same area as Iron Goddess. It is a light oxidized oolong tea with rich of orchid flower aroma when brewing and drinking. We regarded as Tea Master’s Special.
This raw puerh disc use the spring leaves picked in JingMai Mountain which is one of the six famous tea mountains in Yunnan from year 2009, after neutral fermented in Yunnan Province, then compress it into disc in year 2011.