Blog
It dawned on me that I’ve never done an introduction to each of the tea categories. Information like this might be old hat for some of you but I think those that are new to tea who might find it useful. Over the next few weeks, I’ll be covering a different type of tea each […] [Read more]
Origins Humans have been cultivating and drinking tea for thousands of years. Green tea was the only type that existed for the majority of that time. Sichuan Province is generally considered to be the birthplace of the smaller leaved var. Sinensis. Tea cultivation and its use as a medicine soon spread to surrounding areas. Prior […] [Read more]
I know what you’re thinking. There’s a yellow tea? This category is little known and often forgotten, particularly in western markets. There are several respected books on my shelves that make absolutely no mention of it for that very reason. Origins Yellow tea is made primarily in the Anhui, Sichuan, and Hunan provinces of China. […] [Read more]
Origins The birthplace of oolong is the Fujian Province of China. It is difficult to pinpoint exactly when production first began but it is likely to have been after the Ming Dynasty as this area was known for its compressed teas prior to that time. Oolong is the anglicized version of the Chinese Wulong, meaning […] [Read more]
Origins The history of black tea can be traced to the late Ming Dynasty in the Fujian Province of China. There are various legends about how it came to be but the very first black tea was Zhen Shan Xiao Zhong, otherwise known as Lapsang Souchong. Fujian is still the main production area but Anhui […] [Read more]
We’ve arrived at the final installment of introductory guides to each type of tea. I was worried these posts might be too “old hat” for seasoned tea drinkers but they are important for newbies. Thanks for hanging in there folks! Origins Puerh is part of a larger category known as heicha (dark tea). It is […] [Read more]
Anji Bai Cha is one of my favorite Chinese green teas. The name is a bit deceiving because bai cha means white tea. This tea was named that because the cultivar used to make it has very pale colored leaves. They are more of a very light green than truly white with a contrasting dark […] [Read more]
What is Balhyocha? It depends on who you ask! Generally speaking, it is an oxidized tea grown in South Korea. This region is known for its green teas but there are a lot of other varieties to explore. I’ve been wanting to write about this tea for a while but procrastination got the better of […] [Read more]
Da Hong Pao, aka Big Red Robe, is a type of oolong produced only in the Wuyi Mountains. Teas from this region are often called yancha, or rock tea, due to the rocky soil on the cliffs where the tea is grown. According to legend, the mother of a Ming Dynasty emperor was cured of […] [Read more]
I haven’t done an installment of Meet the Tea in a while so I thought I’d pick it back up again with one of my favorite types of tea, Darjeeling. Darjeeling is a tea that is grown in the Darjeeling region of India. It’s a fascinating region due to its history and the socioeconomic issues […] [Read more]