History of Tea
The Chinese have consumed tea for thousands of years. The earliest physical evidence known to date comes from the mausoleum of Emperor Jing of Han in Xi'an, indicating that tea was drunk by Han dynasty emperors as early as the 2nd century BC. Written records suggest that it may have been drunk earlier. People of the Han dynasty used tea as medicine. China is considered to have the earliest records of tea consumption, with possible records dating back to the 10th century BC.
This is the most common type of tea in the UK. Examples are Assam, Darjeeling, Earl Gray, English Breakfast Tea.
Green and black tea provide similar health benefits, including for your heart and brain. While green tea may contain more powerful antioxidants, the evidence does not strongly favour one tea over the other.
Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. What does green tea taste like? Green tea is often described as earthier and more vegetal in flavour than regular black tea. Some people say green tea is more bitter than black tea, but if brewed correctly it should taste slightly sweet.
The most delicate of all tea varieties because it is so minimally processed. White tea is harvested before the tea plant's leaves open fully when the young buds are still covered by fine white hairs. It is the lowest in caffeine and the highest in antioxidants. White tea has a very delicate flavour, slightly sweet to taste. Whilst some can find green tea somewhat 'grassy' in flavour, white tea is a lighter tea taste and doesn't have this issue. The light taste means that you'll often find this tea comes in floral and fruity blends.
Oolong produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. Different styles of oolong tea can vary widely in flavour - from light to full-bodied, floral to grassy, sweet to toasty, sweet and fruity with honey aromas, woody and thick with roasted aromas, or green and fresh with complex aromas, all depending on the horticulture and style of production.
Pu-erh is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation and is typically applied after the tea leaves have been sufficiently dried and rolled. Raw pu’erh is fresher, more mellow and often more light. It can have woody, smokey, tobacco, floral or spring lawn notes. It may have some bitterness, followed by a sweet aftertaste. Pu’erh has a very interesting flavour profile.
It is said to help with weight loss, introduce healthy pro-biotics, improves digestion, control blood sugar and improves liver function.
A very rare Chinese speciality tea. Considered a mature tea, yellow tea is smooth and aromatic with a sweet, clean, bright, floral taste and a medium body.