Teabalanze Tea Talk

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Talk about tea: types of tea

The color, nutritional content and taste of tea are all determined by one of the important processes in making tea - fermentation.

Lightly fermented: Oolong

Fermentation degree: 15-35%

The degree of withering and stirring during the production process is relatively small, and the damage to the tea leaves is also less, so more of the original aroma of the tea leaves will be retained

Medium to heavy fermentation: Oolong/Tieguanyin

Fermentation degree: 35-50%

The degree of withering and stirring during the production process is relatively heavy, and the degree of damage to the tea leaves is also relatively serious. The transformation of catechin-like substances in tea leaves is more, the aroma of tea leaves will be more restrained and steady at the beginning, and the taste of tea soup will be multi-layered and full.

  • Tieguanyin with orchid fragrance

    Fragrance: Orchid scented tea soup: Yellow Characteristics: Fresh aroma, thick but not astringent, mellow taste

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  • Ginseng Oolong

    Aroma: Clean and fragrant tea with a sweet aftertaste.
    Tea Infusion: Light amber in color.
    Characteristics: Aromatic and refreshing, moistening to the palate, with endless sweetness in the aftertaste.

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  • Peach Oolong

    Aroma: Delicate peach fragrance mixed with refreshing oolong tea flavor
    Tea Infusion: Light green
    Characteristics: Rich peach aroma, accompanied by juicy pieces of white peach flesh, without losing the essence of oolong tea flavor.

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  • Apple Green Tea

    Aroma: Fresh with a hint of apple wine fragrance
    Tea Infusion: Light green
    Characteristics: Green tea blended with the tartness of apple, leaving a gentle and refreshing aftertaste in the throat.

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  • Big Red Robe Tea

    Aroma: Rich with notes of roasted wood, orchid, smokiness, and nuttiness
    Tea Infusion: Deep amber, bright and full-bodied
    Characteristics: Harmonious and not overly cold, it ages well without spoiling. The fragrance becomes more enduring, and the flavor becomes richer with time.

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Fully fermented: black tea/ Red Tea

Fermentation degree: 70%-80%

In the process of making black tea, there is a process of rolling.

Kneading the tea leaves will damage the cells of the tea leaves, which is prone to oxidation. Before fermenting black tea, it is necessary to knead the tea juice, and then put the black tea into the fermentation room with temperature and humidity control, so that the enzymes are completely released and fully fermented. The aroma of black tea is mainly floral and fruity

Post-fermented tea: dark tea

Fermentation degree: 100%

Heaping is a unique process in the manufacture of dark tea. The tea leaves are piled up to a certain height and then sprinkled with water. During this period, the piles are turned over and spread out to dry to make black tea. That is to say, the fermentation of dark tea is actually a combination of enzymes, microorganisms, heat and humidity. The comprehensive effect has been completed. The aroma of black tea is more elegant and mellow, less irritating, smooth and refreshing.

More tea knowledge will be online soon, so stay tuned