Although pu-erh is arguably one of the most influential tea types, few cared about its history until very recently. In fact, without the thirst for knowledge of a select group of tea lovers in the 1990s, the world of pu-erh as we know it today would not exist! Gaining insight and understanding is a theme throughout pu-erh’s history that has helped change the tea’s image, allowing it to grow from a simple bitter herb to a royal tribute, and onward today to a tea that is collected feverishly around the world. Born in Yunnan, China, pu-erh tea is part of a group of teas categorized as post-fermented. Simply put, this means that the tea is alive.
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Part one of our blog on black tea told the history of the famous tea type and how it is made. This week, we’ll start from where we left off by delving into some examples of black teas. So, welcome back tea-friends. Buckle up, and let’s continue!
As mentioned in part one, this blog's purpose is to focus on and discuss exclusively Chinese-grown black teas. Generally speaking, the main types of Chinese black teas are: gongfu cha, xiaozhong cha, and hong sui cha. As most high quality black teas are considered to be gongfu cha, we shall talk about those teas first.
Black tea (or red tea as it is called in China) is a legend in the West, and therefore may need no introduction. However, for clarity's sake, teas that fall under the category of black tea are those that are fully oxidized. This complete oxidation allows black teas the ability to take on flavors, aromas, and colors not seen in any other tea type. While the most popular black teas today hail from India and Sri Lanka, some of the most extraordinary black teas still come from China. The word "still" is important here, for what few people know is that the processing method used to make the ever popular South Asian black teas such as English Breakfast, Darjeeling, and Ceylon, originated in Fujian, China.
Iced tea is a great and refreshing way to cool down in the heat. We here at Yezi Tea love to spend hot summer evenings outside drinking glass after glass of our favorite iced teas. While many may enjoy the taste of sugar filled prepackaged mixes or tea bag blends, we believe that there is no better iced tea than loose leaf iced tea. Just how do you make iced tea with loose leaf tea, you ask? Well, let’s find out! Below, you will not only find some of our tried and true iced tea recipes, but also, some tips and tricks to make your own great tasting refreshment all summer long.
In Chinese, Oolong (or Wulong) means “Black Dragon” – and if its name is an homage, black dragons must be mighty complex creatures! Toting a wide variety of flavors, aromas, and aesthetics, oolong is thought of by many to be the most complex out of all tea types. To be considered an oolong, a tea must be partially oxidized, placing it somewhere between green teas (which are not oxidized) and black teas (which are fully oxidized). Just how oxidized the tea is depends greatly on the region in which the tea is produced.
If you are looking to find out what this year’s newest Yezi teas have in store, you have come to the right place. With the new season of teas in full swing, we thought that it would be fun to ask our farmers about the differences between this year’s teas and last’s. From changes in harvest sizes to changes in tea leaf sizes, and everything in between, we will be surveying the lay of the land and giving you an exclusive delve into the expertise of tea farmers. Let’s find out what was discovered!
When many people imagine the tea fields of China, they imagine a lush, vibrant, tapestry of greenery that shimmers in the sun. It is from this awe inspiring image that green tea gets its name, for when you look upon green tea leaves, much of that color and vibrancy still remains. Although commonplace in many parts of the world, green tea is arguably the most important tea type that there is. Steeped in tradition, antiquity, society, and lore, learning about this verdant tea type just may be the best place to start if you are seeking to know more about tea as a whole. Thus, with that said, let green tea's vibrancy in color and spirit carry you away into Yezi Tea's second installment on tea types.
Rare, delicate, and exotic, white teas are the orchids of the tea world. Named after the color of its leaves, which ranges from white, to silver, to pale green, white tea as we know it has been enchanting tea lovers since the late 1700s. Its light and refreshing taste, perfume-like aroma, and beautiful, young, downy leaves are just some of the many characteristics that make white tea so special. Although it is the least processed of the six tea types, the simplicity of how white tea is made utterly contrasts the complexities of the tea type. Just what complexities? Let’s delve deeper into the alluring world of white tea and find out.
Joining the ranks of the league of loose-leaf tea drinkers may seem like a daunting task for some. With wide variety and complex flavors and aromas, selecting the teas that may be right for you can be a formidable yet joyous conundrum. One may feel like an awestruck child in a candy shop filled with wondrous delights. From tea type to tea region, from teaware to brewing techniques, there are several topics to consider when first starting out. With that being said, making the leap from bagged teas to loose-leaf does not have to be complicated. We at Yezi believe that the basics of selecting and brewing loose-leaf tea are easy to understand and follow. Thus, we would like to invite you down the rabbit hole and into the wonderland that is the world of loose-leaf tea. We assure you that, unlike Alice, you won't get lost.