What's in the Discovery Collection:
1: "Longevity Eyebrow" Shou Mei White Tea Mini-Cakes, 2012 (15g)
Mellow, full-bodied sweet taste with a long-lasting finish
2: "Melon Seeds" Liu An Gua Pian Green Tea ( 15g)
Sweet taste overlaid with an almost smoky, spicy tang
3: Huo Shan Huang Ya Yellow Tea (15g)
Sweet and nutty, crisp and well-rounded at the same time
4: 'Monkey Picked' "Iron Goddess" Tie Guan Yin Oolong (Taiwan) ( 15g)
Fruity and roasted, with a sweet finish and a light floral aroma
5: "Golden Monkey" Jin Hou Black Tea (15g)
Sweet and soft taste followed by a fruity finish
6: "Golden Buds" Fengquing Ripe Pu-erh Tea Cake, 2013 (15g)
Smooth and mildly earthy pu-erh with an aged woody scent and sweet finish.
There are 5 main types of tea: White, Green, Blue-green (Oolong), Black (Red), and Pu-erh. Also, there is a lesser-known Yellow Tea.
All of these teas can be produced from the same plant. What accounts for the differences is the duration of time during which leaves are being oxidized; and the processing style, including roasting, steaming, pan-firing, and aging.
Yellow Tea (huángchá) is a rare variety of loose leaf tea, with the least production and very few regions producing it. Yellow tea is becoming rare since the production process of this type of tea is complex and labor-intensive.
Huang Cha is a step up from green tea, made through the process of micro-oxidation. Being only partially dried, the tea leaf traps the moisture inside, which allows it to oxidize the tea to various degrees – “yellowing” the leaves and reducing the astringency and grassy taste. Being by far the rarest in China’s six tea categories, Huángchá, however, is an essential part of China’s long-lived tea tradition, and we at "Path of Cha" are determined to preserve this tea and this tradition.
Try one of each of these carefully selected, excellent teas to determine which type of tea suits your taste best.