It is an un-oxidized tea. On prevent heart dieses, against cancer, green tea does better than the types of tea.
It also devided into 4 different types of green tea by using different ways to "kill green/shaqing".
kill green means using very high tempreture to stop the fresh tealeves 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 percentage of oxidation bring us many varieties of the taste. On help digestion and reducing cholesterol, oolong tea does better than other teas.
There are 4 main areas 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 when English call it black tea. It is a fully oxidized tea, on stronger and warmer the stomach, blance gastric juice, red tea does better than other teas.
There are 3 types of Red Tea:
Souchong/xiaozhong(just grow and make in Fujian Province): Lapsan Shouchong......
Gongfu Red (many place 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. On blance the blood presure, blood suger, chaolestrol, detox and against diabetes, Dark Tea does better than other teas.
Some dark teas are loose leaves tea, and some of them have been compressed into different shape 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. Identify Pu-erh Tea is always a challenge topic in Tea Field. Raymond MAO from MY Teahouse show his own understanding on pu-erh tea, please just regarded this as one of the references. Also warm welcome to have your own understanding and sent us feedback.
Before identify 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 getting maturer years after years, the taste of it getting smoother and the price increase 15-50% each year.
Many people heard about scented tea when they may drink them all the times. It is a re-formed tea in Chinese Tea Classification. It make from " tea base" and "flowers", so the benefits of scented tea are from both tea base and flowers.
Scented Tea started from 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 has the least process to produce. On anti-oxidant, 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 as Golden Peony.
White Tea can be aged, and old white tea bring us more mature taste.
HERBS & FLOWERS
Tea is tea, herbs and herbs. They are totally different! Herbs are from all different plant varietals, meas 6 differents herbs are from 6 different plants. All teas however, are primarily come from the same plant, the Camellia Sinensis, means 1000 different teas are from same plant. ( there are few hundreds 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 art craft, including porcelain, crystal, calligraphy.
Also, we have some antique art work as well, including jade, stone and wood....
We do pyramid tea bags ourselves.
wholesale and retails are both welcome. we use our good quality tea and our own machine to make high quality tea bag but not the smash tea and dust as some others.
We have traditional gongfu tea sets and moden tea sets as well.
gongfu tea sets; clay teapot; tea canister; cast iron teapot; tea pets......
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.
It is also known as Keemun Red/Black. Qimen is the name of the town where produce this red tea. It is a very famous Chinese red tea, and western tea drinker like this tea a lot. As normal grade of Qimen may mix with sugar and milk. High grade of Qimen without milk and sugar also bring us smooth and long after sweet tea taste.