Catagories of Tea;

Most teas can be categorized as one of three types: green, oolong, or black.

Green tea is completely un-oxidized and baked while fresh to lock in a sweet grassy flavor.

Oolong is semi-oxidized retaining many of the health benefits of green tea but resulting in a deliciously fruity tea that evokes the qualities of both black and green teas.

Black tea is fully oxidized producing a tea with higher caffeine content and a rich smoky flavor.

All tea was originally cultivated in Fujain, China, starting around the fourth century. Dutch explorers brought the marvels of tea to the west and since then, tea drinking customs have become common throughout out the world. :

Chinese Tang dynasty poet Lu Tong explains the magic of tea drinking best in this poem

“First cup moistens mouth and throat;

Second cup dispels loneliness and boredom;

Third cup makes the brain quick and lively, capable of writing five thousand volumes;

Fourth cup brings mild perspiration, draining all lifelong grievances through the pores.

Fifth cup refreshes muscles and bones;

Sixth cup brings communion with immortals;

No sooner has one drunk the seventh cup, than a cool breeze lifts one up from below one’s arms.”

Brewing Overview;

Advice on Brewing Fine Teas, Water is a critical element to brewing a good cup of tea, experts recommend using fresh filtered water. Bring water to a full boil and remove from heat. Water that is boiled too long loses oxygen and becomes flat. Filtered tap water is preferred over bottled water because it contains more oxygen.

Only the proper temperature will draw out the best flavors of the leaf. Tea should never be boiled. While boiling water can be poured directly onto black tea, water for green tea should be cooled slightly before added to the tea as to not bring out too much bitterness. On the other hand very hot temperatures bring out the subtleties of oolong teas. Traditionally, a small unglazed clay teapot, called a gungfu pot is used. The pot is first pre-heated by letting boiled water sit in the pot for a few minutes then removing this water and beginning to brew tea.

In the whole process of producing fine teas the tea has never been washed so the first step in brewing a delicious pot is washing the leaves. This is done be first pouring boiled water onto the dry leaves and quickly dumping out this first infusion letting the clean leaves remain in the pot for the next drinkable brew. The Chinese call this first infusion ’foot water’ and consider this tea only suitable for washing feet. After the initial washing, most teas can be infused three to five times. With oolong teas the second or third infusion is considered the choicest.

Tea leaves need to be fresh in order to deliver the true character of a tea. If stored properly, teas will keep their full flavor for many months. Teas should be kept in airtight containers in a cool dry space away from direct light and odors.