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Post-Fermented Tea Classification

Post-fermented Teas China Hunan Heicha 湖南 黑茶 (Anhua) Fu Zhuan 茯砖  “fu brick” Qian Liang Cha 千两茶 “thousand tael tea” (sometimes called Hua Juan) Bai Liang Cha 百两茶 “hundred tael tea” Shi Liang Cha 十两茶 “ten tael tea” Hua Zhuan 花砖 “flower brick” Hei Zhuan 黑砖茶 “dark brick” Xiang Jian 湘尖 “hunan tips” Tian Jian 天尖 “sky tips” Gong Jian 贡尖 “tribute tips” Sheng Jian 生尖 “raw tips” Qu Jiangbo Pian 渠江薄片 (coin shaped) Sichuan Heicha 四川 黑茶 Nan Lu Bian Cha 南路边茶 “south border tea” Xi Lu Bian Cha 西路边茶 “west border tea” Kang Zhuan 康砖 “kang brick” literally “peaceful brick”
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tea-processing

Übersicht Teeverarbeitung

A German translation of my original tea processing chart. The original processing chart can be found here. German translation courtesy of Thomas Kasper of SiamTeas. Thomas Kasper is known for sourcing pure teas from Thailand. Download a high resolution versions of the chart: [PDF] [JPEG]
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tea-processing

Gráfico de los procesos del té

Gracias a Fernando Enrique Padín Sáez de España por proporcionarme esta traducción al español del gráfico de los procesos del té. Original here. Descargar gráfico de los procesos del té: [PDF] [JPEG] Gráfico de los procesos del té by Tony Gebely is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License. Based on a work at worldoftea.org.
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Romanization of Tea Terms

Romanization of Tea Terms

Surprisingly little is understood within the tea industry when it comes to the romanization of tea terms. This to me is troubling because confused tea vendors result in confused tea consumers. Because the Chinese have contributed the bulk of tea knowledge to the world, much of the romanization issues surround Modern Standard Chinese, though I’ll touch on Korean and Japanese as well. Romanization refers to the transliteration of any writing system to the Roman alphabet. It is important to understand the difference between transliteration and translation. Transliteration tells us how to say the other language’s word in our own language. Translation gives
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Hwang Cha (Balhyocha)

South Korean Balhyocha & Hwangcha

I recently went down the rabbit hole as they say researching a single topic for my upcoming book on tea. This time the rabbit hole was related to South Korean tea: balhyocha and hwangcha to be exact. Some tea merchants selling the same product will call it hwangcha and some will call it balhyocha. There seems to be no single definition of either of these tea terms and even more disconcerting, neither fits cleanly into standard tea classifications. What follows are excerpts from Matt of the wonderful Mattcha tea blog and discussions I’ve had with two  South Korean tea experts followed by my own take
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Tea Types and Tea Styles

A New Look at Tea Classification

Throughout history, tea has been categorized many ways: by the color of the finished leaves, by the color of the tea liquor, and by the percentage of oxidation the tea leaves have gone through during processing. The goal of categorizing tea is to provide a clear foundation for education by lumping together teas with similar qualities. Each of the above classification methods fall short of providing a method of classification by which all tea styles can be categorized. Classifying teas by the processing methods that created them however, allows us to achieve this goal as tea styles can easily be lumped
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Tea Processing Chart

Tea Processing Chart

Tea processing is the most important quantifier when determining or producing a tea type. Green tea, yellow tea, white tea, oolong tea, black tea and post-fermented teas all begin as fresh camellia sinensis leaves and go through different processing steps. While there are an infinite number of variations that result in an infinite number of tea styles, the same underlying processing methodologies largely define the tea’s type. It is important to note that other factors influence the quality of a tea type for example, certain cultivars of the tea plant produce hairier buds, a characteristic sought after in the production of
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A flushing tea plant ready to be plucked.

Guide to Tea Harvest Times

When tea leaves are harvested depends largely on the region in which they are being grown and can vary from season to season with fluctuations in weather. The timing of the harvest is of utmost importance as it can take only a few days for a bud to appear, open up, and grow into a large leaf. Missing the harvest can destroy a crop as a style of tea may require that only the buds be plucked, or that only a certain number of small leaves be plucked after the bud opens. If there is a dormancy period due to
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The United States League of Tea Growers

The United States League of Tea Growers had it’s founding meeting on June 8, 2013 in Las Vegas, Nevada at the World Tea Expo. The meeting was attended by several tea growers and many influential people in the tea industry. Nigel Melican and Jason McDonald headed up the meeting in hopes to get a group together for: Building up plant husbandry knowledge Developing best practice processing know-how Developing appropriate automation Product and process innovation Trials related to US conditions Access to cultivars specific to US requirements Generic promotion of US grown teas Collaboration and information sharing Access to information resources
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How to Store Tea Leaves Between Steepings

This is a question that I see often on r/tea. After speaking with several people, I believe I can shed some light on this issue. What I think is happening is that the ideals of Eastern steeping methods are mixing with Western steeping methods. This is a huge generalization, but here is how the two stlyes shake out: Eastern Steeping: The tea leaves are steeped repeatedly with very small amounts of water for very short amounts of time, traditionally in a gaiwan or a smaller yixing pot that holds less than 1 cup of water. Also the ratio of leaves
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