tea types

Though known to most of the world as "black tea". Black tea is the most common type of tea worldwide. It has a broad range of flavors, but is typically heartier and more assertive than green or oolong teas. It is made by fuliples the caffeine.

Pu-erh (or Puer) tea is in a category all its own. Though it could simply be classified as a type of Chinese black tea, it is differentiated from other black teas by the fact that it is fermented not once, but twice. The double oxidation process is followed by a period of maturation, which is often used to develop a thin layer of mold on the leaves. Pu-erh tea is often consumed for medicinal purposes rather than for pleasure ? aside from being known for its strong earthy quality, it is recognized as a powerful digestive aid.

The rarest of all tea types and a specialty of Fujian province on China's east coast. The name comes from the almost colorless liquor, and from the silvery hairs found on the buds of the plant. Delicate in flavor as well as color, the tea has a subtle, slightly sweet flavor and a mellow creamy or nutty quality.The tea consists of the whitish buds of the tea plant. The buds (and leaves) are naturally dried using either sun drying or steaming methods. This is the final step in the production process, as white tea is unfermented.

Green tea makes up approximately ten percent of the world?s tea. The production process, like that of white tea, starts with withering, followed by pan-frying or steaming to prevent fermentation. Before drying, green tea leaves are rolled to give them the desired shape. In China, this consists of eyebrow-shaped or twisted pieces, tight balls, flat needles, or curled whole leaves. Green tea is greenish-yellow in color, with a grassy, astringent quality reminiscent of the fresh leaves. Scientific studies have shown that both green and black teas prevent cavities and gum disease, and increase the body?s antioxidant activity.