It's All About Tea — green tea
Raw Pu-erh Tea vs Green Tea: Unveiling Differences
Posted by Boyka Mihaylova on
Diving into the world of tea unveils a vast spectrum of experiences, flavors, and knowledge, each variety holding its unique story and essence. In this article, we'll compare Raw Pu-erh tea (or Sheng Pu-erh) with Green tea. These teas, each revered in its own right, originate from the same plant but diverge vastly in their journey from leaf to cup, offering different narratives of taste, aroma, and experience.
At first glance, both teas might seem very alike. They use similar processing; ongoing discussions in the tea world question whether Raw Pu-erh tea belongs to the Green tea category; even Chinese farmers, when translating to English, sometimes write "pressed Greed tea" on Pu-erh tea cakes. However, Raw Pu-erh tea and Green tea remain two distinct tea types.
We'll get to know the distinguishing features of these teas, exploring their regional origins, the raw materials used, the unique processing stages they undergo, their oxidation levels, and their transformation over time. We will also delve into their contrasting tasting parameters, including color, aroma, taste, brewing resistance, and varied tea leaf shapes. Let's explore the differences that set them apart, each in their own category. (Read More)
Chinese Loose Leaf Green Tea According to Tea Leaf Shape
Posted by Boyka Mihaylova on
Green tea is one of the most popular types of tea in the world, and China is one of the largest producers of green tea. Chinese green teas come in a variety of shapes and flavors, and each type has its unique taste and aroma.
In this article, we will explore loose leaf green tea according to the variety of tea leaf shapes and their characteristics. (Read More)
All about tea: What makes early spring tea so valuable?
Posted by Boyka Mihaylova on
Spring must be the favorite season for tea fans! It's the long-awaited moment when new tea hits the market! After the cold and tedious winter months, everyone can't wait to sip fresh spring tea and is ready (and willing) to pay the price for it! So what makes the early spring tea so desirable? Let's explore the geographical, historical, and economic factors behind it!
After a long period of dormancy and stagnation, the plant finally wakes up under the spring chime. The nutrients are rushed to the newly sprouting buds and tender leaves to stimulate the plant's growth. The abundant rainfall and rising temperature make the spring tea fresh, tender, and flavorful. So much so that early spring tea can be ten times more expensive than the one picked later in the year. So, where does this difference come from? (Read more)
Cloud Tea — A Refreshing Green Tea From China's Top Tea List
Posted by Angelina Kurganska on
Tamaryokucha - A Delightfully Robust Japanese Green Tea
Posted by Angelina Kurganska on