Types of Tea RSS

Black teas are teas which are almost completely oxidized before roasting. These teas are rolled and bruised to break the leaves’ cell walls, allowing the leaves to oxidize more. This process occurs until the leaves are around 90-95% oxidized, at which point the leaves are baked. Black teas are never 100% oxidized in order to preserve the natural, fresh flavors of the tea.   The high level of oxidation in black teas allows for the development of more tannins, which gives these teas their robust body and deep, intense flavors. Because of their popularity, many black teas are mass-produced and use lower-quality, smaller (crushed) leaf particles which tend to get bitter quickly. However, high-quality loose leaf black tea retains its...

Post-fermented teas, also known as dark teas, are a type of tea which is allowed to ferment after processing. These teas are also known as dark teas because the leaves (and resulting tea) get darker as they continue to oxidize.   The most well-known type of post-fermented tea is pu-erh tea, which comes in two types: raw pu-erh (also known as Sheng), which is allowed to age on its own after processing; and ripe pu-erh (also known as Shou), which goes through an additional fermentation process before being aged. Both types of tea become more nuanced and flavorful when aged correctly, and are prized by tea enthusiasts and collectors.   Post-fermented teas have a vast range of flavors and aromas...