A basic lesson about tea
In ancient China, the divive farmer Shennong accidentally poisoned himself 72 times when doing medicinal tests. Before the poisons ended his life, a leaf was drifted into his mouth and revived him. That is how he discovered "tea".
Day Day Tea
Six categories of tea
In general, Chinese tea are categorized into six types according to the crafting method. They are Green, Yellow, White, Oolong (Blue), Black and Dark tea.
Green tea - non-fermented and tasted the lightest. Examples are Longjing, Bilouchun, Anji Baicha etc.
Yellow tea - very light fermented and not very common nowadays. Examples are Junshan Silver Bud, Huoshan Yellow Big Tea etc.
White tea - light fermented. Examples are white silver needle, white peony etc.
Oolong tea - half fermented with different degree of roasting. Examples are Dancong, Tieguanyin, high mountain oolong, rock tea etc.
Black tea - full fermented. Examples are Ying Hong no.9, Yuannan Dianhong, Lapsang Souchung etc.
Dark tea - post fermented and tasted the strongest. Examples are puer, lu'an etc.
Exquisite tea craftsmanship
From a fresh leaf to a cup of intoxicating tea is an art of craftsmanship.
When tea leaves were discovered, beautiful nature was amazingly linked up and witnessed the birth of tea.
A leaf is "pick" from the earth, "dry" under the sun, "kill green" above the fire, "roll and shape" with hands, "ferment" with presence of water. A cup of good tea is an exceptional work of nature, a precious gift that resulted from years of nature-mankind collaboration.
How to brew full leaf tea?
*images credited to tea artist Si Chen