I’ve never had quality tea before…trying to learn all I can. I find your videos/channel very helpful and wonderfully presented. Thank you for sharing your talents 🤗
Hi Olivia, the key factor that sets these 5 types of teas that you talked about is the level of Oxidation ( Actually they are six types, the one you did not mention is yellow tea which is rare but it is out there) Fermentation is not the same as oxidation, fermentation is only for heicha ( Puerh for yunnan , or Liubao for guangxi ) I think it is important to be clear to your readers or the people that are watching this video about that. Also about green tea , Chinese method which is pan fried ( hence Chinese green has more of the nutty profile while Japanese method is steam ( hence with the grassy profile )😊
Hi Tea Lover, thank you for the points you've brought up. It's true, fermentation and oxidation don't mean the same thing. That's a wording mix up on our part, English is our 2nd language haha! To your final point - although most Chinese teas today are pan-fried, some, for example teas from Hubei province, still use the steaming method.
Thanks for watching! We have a large selection of quality teas at our store based in Vancouver, BC. We ship internationally! You can purchase them at our online store: treasuregreen.com/
Thanks for asking! Due to is rarity, we sometimes have it in when we locate a good batch. Yellow tea can be classified into 3 varieties: buds, small leaves, and large leaves. Processing steps are similar to green tea plus there’s an extra step called smothering. Yellow tea harvests in few areas and the most well known one is JunShan from Hunan. Typical premium yellow tea has a golden-yellow bud, is high in aroma, and the soup carries an amber hue hence yellow tea.
