Yellow tea is one of the six tea categories, which becomes increasingly rare in China. Then how much do you know about yellow tea? We will briefly introduce the yellow tea to you.
Learn about the knowledge of green tea on TeaVivre. We introduce you the making method, health benefits and storage method of green tea.
Pu-erh tea is actually named after the area that it is produced in of China. Piling is an important process when fermented puerh tea was made. This is definitely a tea to drink for good health, weight loss, and appetite suppression.
pu-erh is named by its producing area. The resource is shaiqing maocha, which is grown in Yunnan, it is a Yunnan big leaf well known by people. After fermentation, it was made into pu-erh san and compressed pu-erh tea, that is fermented puerh tea , or shu puerh.
Over three hundred years ago, the first wild tea trees were discovered in Taiwan. However these trees which were found in the wild were not grown on an estate or grown specifically for consumption as most teas are nowadays.
White tea is famous for the fine white “pekoe” hairs that cover its leaves, it's green-gray colored leaf buds and pale yellow-green colored tea with a subtle, sweet flavor. Considered the pinnacle of teas in China, it is mainly produced in the Fuding, Zhenghe, Songxi and Jianyang areas of Fujian province.
Oolong tea, named after its creator, is a Chinese tea with unique and distinctive characteristics, produced mainly in Fujian and Guangdong, as well as Taiwan. The most famous Chinese teas include Tieguanyin, Dahongpao, Phoenix Narcissus, White Crest, Phoenix Bush and Iron Lohan, while the most well know of Taiwanese Oolong's include Dongding, Wenshan Pouchong and Oriental Beauty.
Green tea is an un-oxidized tea that is named – obviously! – For its green colored leaves and green tinged color when brewed. Being by far and away China's most commonly drunk tea, it is the most commonly grown type of tea and also has the biggest representation in the list of China's most favored top ten teas.
China is the birthplace of black tea, which in China is called, perhaps more appropriately, hong cha – red tea – after its the red colored tea it usually produces. It's history in China can be traced back to the late Ming Dynasty, around the year 1590, when the first black tea – Lapsang Souchong – was produced in the area around Wuyi Mountain in Fujian province.