Guide

Introduction Tea, with its rich history and cultural significance, has been enjoyed by people around the world for centuries. Among its various types, black tea stands out for its robust flavor and versatility. In this article, we delve into the realm of loose leaf black tea, exploring its characteristics, brewing techniques, popular varieties, health benefits, and more. Join us on this delightful journey as we uncover the enchanting world of loose leaf black tea.   I. Characteristics of Loose Leaf Black Tea Loose leaf black tea is renowned for its distinct characteristics. We explore the processing methods involved, the varying degrees of oxidation, and the resulting flavors and aromas. From bold and malty to floral and fruity, loose leaf black tea offers a wide range of flavor profiles that cater to diverse palates. Additionally, we delve into the potential health benefits associated with consuming black tea.   II. Brewing Loose Leaf Black Tea To fully appreciate the nuanced flavors of loose leaf black tea, proper brewing techniques are essential. We discuss the equipment and tools required for a satisfying tea experience and delve into the significance of water temperature and steeping time. Whether you prefer the simplicity of Western-style brewing or the precision of Gongfu-style, we provide step-by-step instructions to help you achieve the perfect cup of black tea.   III. Popular Loose Leaf Black Tea Varieties When it comes to loose leaf black tea, there is a wide array of popular varieties that have gained recognition and captivated tea enthusiasts worldwide. Let's delve deeper into these beloved black tea varieties:   1. Guangxi Black Tea: From the Guangxi region in China, Guangxi Black Tea is produced from ancient tea trees. This black tea variety offers a smooth and mellow flavor with hints of chocolate and honey. The leaves are carefully harvested from old-growth trees, adding a touch of elegance to the tea-drinking experience.   Guangxi Black Tea offers a delightful combination of flavors and characteristics. It is cherished for its sweet taste, which is complemented by a highly resteepable nature and low astringency. The slow fire roasting technique employed during its production enhances the tea's unique qualities. The resulting brew unveils a sweet aroma with a subtle and light smoky scent, adding an intriguing layer to the tea-drinking experience.   The unparalleled sweetness, coupled with the captivating aroma and light smoky undertones, make Guangxi Black Tea a cherished choice among tea enthusiasts. Its remarkable resteepability allows for multiple infusions, ensuring that each cup is a moment to be savored. As you indulge in this tea, let its flavors transport you to the deep mountains of Guangxi, where the old tea trees stand as guardians of tradition and excellence.   2. Yunnan Black Tea: Hailing from the Yunnan province in China, Yunnan black tea is known for its golden buds and robust flavor. It exhibits a malty and slightly peppery taste with subtle hints of cocoa and sweet potatoes. Yunnan black tea has gained popularity for its rich and full-bodied profile, making it a favorite among black tea enthusiasts.   Yunnan Black Tea boasts a strong and long-lasting flavor that sets it apart from other black tea varieties. Its rich and full-bodied taste is accompanied by subtle notes of cocoa and sweet potatoes, creating a uniquely satisfying tea-drinking experience. What makes Yunnan Black Tea truly remarkable is its high brew tolerance, allowing for multiple infusions without losing its flavor and strength.   The large-leaf tea trees of Yunnan, coupled with time-honored cultivation and processing techniques, contribute to the exceptional quality of Yunnan Black Tea. Each sip embodies the heritage and rich tea culture of the region, transporting you to the picturesque tea gardens of Yunnan.   Embrace the boldness and depth of Yunnan Black Tea as you partake in its strong, flavorful brew. Let its high brew tolerance and enduring taste accompany you through multiple infusions, making each cup a journey of rich flavors and sensory delight.   3. Souchong Black Tea: Souchong black tea is a Chinese black tea with a robust flavor. Made from large leaves smoke-dried over pinewood fires, it offers a unique and bold taste experience.   Souchong Black Tea undergoes a modern charcoal technique that omits baking during the withering phase and utilizes charcoal for the drying process, resulting in a delightful infusion with a perfumy floral aroma, sweetness, and briskness.   The combination of the high altitude, abandoned tea gardens, and the skilled use of both traditional and modern techniques results in a captivating tea. Souchong Black Tea offers a robust and bold flavor profile. It provides a memorable tea-drinking experience that transports you to the misty mountains of Guangxi, where the tea gardens, once forgotten, have been reimagined to produce this exceptional black tea.   Indulge in the rich flavors and intoxicating aroma of Souchong Black Tea as you embrace its unique origin and craftsmanship. Let the  modern charcoal create a symphony of flavors that awaken the senses and invite you to savor each sip.   4. Yingde Black Tea: Grown in the Yingde region of Guangdong province in China, Yingde black tea is highly regarded for its smooth and sweet taste. It exhibits a rich, malty flavor with notes of caramel and chocolate. The tea's unique growing conditions and processing techniques contribute to its exceptional quality and flavor profile.   Renowned as China's world-class high-aroma black tea, Yingde Black Tea captivates tea enthusiasts with its captivating fragrance and exquisite flavor profile. The tea leaves undergo meticulous processing, which brings forth a harmonious balance of floral and fruity notes, resulting in a truly delightful tea-drinking experience.   In recognition of its outstanding qualities, Yingde Black Tea received a remarkable accolade. In 2019, the International Tea Council honored Yingde Black Tea as the world's finest high-aroma black tea, solidifying its position as one of the most esteemed black teas globally. This recognition reflects the dedication and skill of the tea artisans who have mastered the art of producing this remarkable tea.   As you savor a cup of Yingde Black Tea, let its enticing aroma and refined taste transport you to the enchanting tea gardens of Yingde City. Experience the pinnacle of black tea craftsmanship and indulge in the elegance and sophistication that this extraordinary tea offers.   5. Wild Souchong Black Tea: Harvested from wild tea trees in the mountainous regions of China, Wild Souchong black tea offers a distinctive and robust flavor. The leaves are gathered from ancient trees in their natural habitat, giving the tea a complex and earthy taste. This tea variety provides a captivating experience for those seeking a unique and untamed black tea.   Derived from wild tea plants, this tea possesses a distinct flavor of wildness that sets it apart from cultivated varieties. The untamed character of the tea leaves infuses the brew with a captivating depth and complexity, offering a truly remarkable tea-drinking experience.   As you indulge in Wild Souchong Black Tea, you'll discover the unique flavors of the oldest black tea variety. The infusion reveals a harmonious blend of smoky pine and longan, creating a delightful interplay of earthy and fruity notes. The smoky pine aroma evokes images of mist-covered forests, while the essence of longan adds a touch of sweetness, resulting in a truly enchanting sensory journey.   Allow yourself to be transported to the mountains of Guangxi, where centuries-old tea plants grow freely, untouched by human intervention. With each sip of Wild Souchong Black Tea, you'll experience the untamed spirit of nature and taste the essence of its wild flavors.   These popular loose leaf black tea varieties showcase the diversity and complexity that make black tea so beloved. Each variety has its own unique characteristics and flavor profiles, allowing tea enthusiasts to explore a wide range of tastes and preferences.   IV. Loose Leaf Black Tea Blends Black tea blends offer a delightful twist by combining black tea with other ingredients. We focus on three popular blends: English Breakfast, Earl Grey, and Chai. From the invigorating blend of English Breakfast to the fragrant infusion of Earl Grey and the aromatic spices of Chai, these blends showcase the versatility of loose leaf black tea and lend themselves to various brewing techniques and serving suggestions.   V. Loose Leaf Black Tea and Health Loose leaf black tea not only offers an exquisite taste and aroma but also provides various potential health benefits. Here are some key points highlighting the potential health benefits associated with loose leaf black tea:   1. Rich in Antioxidants: Loose leaf black tea is packed with antioxidants known as polyphenols, which help protect the body against harmful free radicals. These antioxidants have been associated with potential health benefits, including reducing the risk of chronic diseases, such as heart disease, certain types of cancer, and neurodegenerative disorders.   2. Heart Health: Regular consumption of loose leaf black tea has been linked to potential improvements in heart health. The flavonoids present in black tea may help promote healthy blood circulation, reduce the risk of cardiovascular diseases, and support overall heart function.   3. Digestive Health: Black tea is known for its potential digestive benefits. It contains tannins that can aid in digestive processes, promote healthy gut function, and alleviate digestive discomfort. Additionally, black tea may help regulate bowel movements and support a healthy digestive system.   4. Energy Boost and Mental Alertness: Loose leaf black tea contains caffeine, a natural stimulant that can provide an energy boost and enhance mental alertness. It can help increase focus, concentration, and overall cognitive performance. The combination of caffeine and an amino acid called L-theanine in black tea is known to promote a state of relaxed focus.   5. Immune System Support: The natural compounds found in loose leaf black tea, such as catechins and theaflavins, have been associated with potential immune-boosting properties. Regular consumption of black tea may help strengthen the immune system, promoting better defense against common illnesses.   6. Hydration: Contrary to popular belief, loose leaf black tea can contribute to your daily fluid intake. While it contains caffeine, which has mild diuretic effects, the overall hydrating properties of black tea outweigh its minimal diuretic effects.   It's important to note that while loose leaf black tea offers potential health benefits, individual responses may vary, and it's always advisable to consume it in moderation as part of a balanced diet. Consulting with a healthcare professional or nutritionist can provide personalized guidance based on your specific health needs.   VI. Loose Leaf Black Tea Accessories and Storage To enhance your tea experience, we explore various accessories and tools that complement loose leaf black tea. From tea infusers and filters to tea storage containers, we guide you in selecting the right equipment for brewing and storing your black tea. Moreover, we provide valuable tips for maintaining the freshness and flavor of loose leaf black tea, ensuring every cup is a delightful experience.   VII. Loose Leaf Black Tea and Cultural Significance Loose leaf black tea holds a significant place not only in terms of taste and health benefits but also in various cultural traditions around the world. Here are some aspects showcasing the cultural significance of loose leaf black tea:   1. Tea Ceremonies: In many countries, the preparation and consumption of loose leaf black tea are deeply rooted in traditional tea ceremonies. These ceremonies are not merely about drinking tea but also about mindfulness, hospitality, and connecting with others. Examples include the Chinese Gongfu tea ceremony, Japanese tea ceremonies (chanoyu), and the elaborate tea rituals of India and other tea-drinking cultures. These ceremonies often highlight the appreciation of loose leaf black tea's aroma, flavor, and the art of tea preparation.   2. Symbol of Hospitality: Loose leaf black tea is often considered a symbol of hospitality in various cultures. It is customary in many countries to welcome guests with a cup of tea, reflecting warmth, friendship, and a gesture of hospitality. Offering loose leaf black tea to guests is a way of showing respect, creating a welcoming atmosphere, and fostering social connections.   3. Cultural Exchanges: Loose leaf black tea has played a pivotal role in facilitating cultural exchanges between nations. It has been a medium for diplomacy, trade, and cultural understanding throughout history. Tea has been a catalyst for cross-cultural interactions, shaping relationships between countries and fostering mutual appreciation of traditions and customs.   4. Artistic Expression: Loose leaf black tea has inspired artistic expression in various forms. From the intricate designs of tea utensils used in tea ceremonies to the delicate tea sets crafted by skilled artisans, loose leaf black tea has influenced the realms of pottery, calligraphy, painting, and other artistic disciplines. The aesthetics associated with loose leaf black tea appreciation have become an integral part of cultural heritage.   5. Rituals and Meditation: Loose leaf black tea has been incorporated into rituals and meditation practices in different cultures. It serves as a tool for mindfulness, relaxation, and spiritual contemplation. Whether it's the Zen Buddhism-inspired tea rituals or the practice of savoring a cup of tea in peaceful solitude, loose leaf black tea encourages a serene state of mind and a deeper connection with oneself.   6. Historical Significance: Loose leaf black tea has a rich historical significance, often intertwined with the social, economic, and political narratives of different regions. It has been a subject of trade routes, cultural exchanges, and even revolutions. The historical journey of loose leaf black tea reflects the global impact of its cultivation, trade, and consumption.   The cultural significance of loose leaf black tea extends beyond its consumption. It serves as a symbol of tradition, etiquette, and social cohesion. Embracing the cultural aspects associated with loose leaf black tea can deepen our appreciation for this time-honored beverage and foster a greater understanding of diverse cultures worldwide.   VIII. Exploring Tea Plantations and Origins To truly understand the journey of loose leaf black tea, we take you on a virtual tour of tea plantations and explore the origins of some popular black tea varieties. We travel to the misty tea gardens of Assam, India, where the renowned Black Tea Selection is cultivated. We then venture to Guangxi and Yunnan in China, where the ancient tea trees produce the exquisite Guangxi Black Tea and Yunnan Black Tea. We also visit the regions of Fujian and Guangdong to discover the secrets behind the Souchong Black Tea, Yingde Black Tea, and Wild Souchong Black Tea. Immersing ourselves in the landscapes and terroir of these regions helps us appreciate the unique attributes of each black tea variety.   IX. The Art of Tea Tasting The art of tea tasting is a sensory journey that allows tea enthusiasts to explore the nuances, flavors, and aromas of loose leaf black tea. It involves a mindful and deliberate approach that engages the senses and deepens the appreciation of this ancient beverage. Here are key aspects that contribute to the art of tea tasting:   1. Visual Examination: The tea tasting experience begins with a visual examination of the loose leaf black tea. Observing the color, shape, and size of the dry tea leaves can provide valuable insights into its quality and processing. High-quality black tea often features well-twisted, whole leaves that showcase a range of colors, from golden tips to deep, rich tones.   2. Aroma Appreciation: The aroma of loose leaf black tea is an essential element in tea tasting. Before brewing, gently inhaling the fragrance of the dry tea leaves can reveal subtle notes such as floral, fruity, malty, or earthy tones. Once steeped, the aroma intensifies, offering a preview of the flavors that will unfold.   3. Brewing Techniques: The art of tea tasting involves selecting appropriate brewing techniques to unleash the full potential of the loose leaf black tea. Factors such as water temperature, steeping time, and tea-to-water ratio must be carefully considered to achieve the desired flavor profile. Experimenting with different brewing parameters can reveal the tea's diverse characteristics and allow for a personalized experience.   4. Flavor Exploration: The key component of tea tasting is exploring the flavors that emerge upon sipping the brewed loose leaf black tea. Tasting the tea involves allowing it to coat the palate, noticing the initial tastes, and discerning the complexity and depth of flavors that develop over time. The flavor profile can range from robust and malty to floral, fruity, smoky, or even honey-like, depending on the specific black tea variety.   5. Mouthfeel and Texture: Apart from flavor, the art of tea tasting also encompasses the examination of mouthfeel and texture. Paying attention to the body, viscosity, and smoothness of the tea on the tongue adds another layer of appreciation. Loose leaf black tea can exhibit a range of mouthfeel qualities, from light and crisp to velvety and full-bodied.   6. Aftertaste and Finish: The lingering aftertaste and finish of the tea are crucial aspects of tea tasting. Noting the flavors that remain on the palate after swallowing provides insight into the tea's complexity and quality. The length and character of the aftertaste, whether it is sweet, floral, or lingeringly robust, add to the overall tea-tasting experience.   7. Reflection and Comparison: Engaging in tea tasting often involves reflection and comparison. Connoisseurs may compare different loose leaf black teas to understand variations in flavor profiles, origins, processing methods, and brewing techniques. Reflecting on personal preferences, sharing experiences, and learning from other tea enthusiasts can deepen one's understanding and enjoyment of tea.   The art of tea tasting is a continuous journey of exploration and discovery. It allows individuals to develop a heightened sensory awareness, cultivate mindfulness, and forge a deeper connection with the rich heritage and craftsmanship associated with loose leaf black tea.   X. Pairing Loose Leaf Black Tea with Food Pairing loose leaf black tea with food can be a delightful and rewarding experience. The complex flavors and aromas of black tea can complement, contrast, or enhance the flavors of various foods, creating harmonious combinations that elevate the overall dining experience. Here are some tips and ideas for pairing loose leaf black tea with different types of food:   1. Light and Floral Black Teas: ● Pair with: Fresh salads, light seafood dishes, mild cheeses, delicate pastries, and fruit-based desserts. ● Why it works: The light and floral flavors of these black teas provide a refreshing and aromatic backdrop that complements the lightness and subtlety of the food.   2. Robust and Malty Black Teas: ● Pair with: Savory dishes like roasted meats, grilled vegetables, hearty stews, rich chocolate desserts, and spicy cuisines. ● Why it works: The robust and malty flavors of these black teas can stand up to the bold flavors of savory dishes, providing a balanced and robust taste experience.   3. Smoky and Earthy Black Teas: ● Pair with: Grilled or smoked meats, barbecued dishes, roasted root vegetables, aged cheeses, and dark chocolate desserts. ● Why it works: The smoky and earthy notes of these black teas complement the rich and smoky flavors of grilled or smoked foods, adding depth and complexity to the overall pairing.   4. Citrusy and Fruity Black Teas: ● Pair with: Light seafood, citrus-infused dishes, tropical fruits, creamy desserts, and citrus-based pastries. ● Why it works: The bright and citrusy flavors of these black teas harmonize with citrus-infused or tropical flavors, creating a refreshing and vibrant pairing.   5. Spiced and Aromatic Black Teas: ● Pair with: Spicy cuisines, curries, baked goods with warm spices, hearty soups, and desserts with cinnamon or ginger. ● Why it works: The warm and aromatic spices in these black teas complement the flavors of spicy or spiced dishes, adding depth and warmth to the pairing.   6. Creamy and Rich Black Teas: ● Pair with: Creamy desserts, buttery pastries, chocolate-based dishes, and indulgent cheeses. ● Why it works: The smooth and rich flavors of these black teas provide a luxurious and velvety contrast to creamy and rich foods, creating a decadent pairing.   7. Floral and Perfumed Black Teas: ● Pair with: Light and fragrant desserts, floral-infused pastries, aromatic rice dishes, and delicate cheeses. ● Why it works: The floral and perfumed notes of these black teas complement the delicate flavors of desserts and cheeses, adding an elegant touch to the pairing.   When pairing loose leaf black tea with food, it's important to consider the intensity and flavors of both the tea and the dish. Strive to create a balance where neither the tea nor the food overwhelms the other. Additionally, experimenting with different brewing techniques, such as adjusting the steeping time or water temperature, can further enhance the pairing experience.   Remember, pairing black tea with food is a personal journey, and taste preferences may vary. Don't be afraid to explore and discover unique flavor combinations that appeal to your palate. Enjoy the process of discovering the harmonies and contrasts that arise when pairing loose leaf black tea with the diverse flavors of different foods.   XI. The Future of Loose Leaf Black Tea As the world becomes more interconnected, the appreciation for loose leaf black tea continues to grow. We discuss the evolving trends and innovations in the tea industry, such as sustainable farming practices, unique flavor infusions, and the rise of specialty tea shops. Additionally, we explore how technology and online platforms have made it easier than ever to access and purchase high-quality loose leaf black tea from around the world.   XII. Exploring Specialty Loose Leaf Black Teas Specialty loose leaf black teas offer a world of diverse flavors, unique characteristics, and exceptional quality. These teas are often crafted with meticulous care, using specific tea cultivars, growing regions, and processing techniques. Exploring specialty loose leaf black teas allows tea enthusiasts to discover new dimensions of taste and experience the nuances of different tea varieties. Here are some aspects to consider when delving into the world of specialty loose leaf black teas:   1. Single-Origin Teas: Specialty loose leaf black teas often highlight single-origin varieties, which are sourced from specific tea gardens or estates. Each origin imparts its own distinct flavor profile, influenced by factors such as climate, soil composition, altitude, and local tea cultivation traditions. Exploring single-origin black teas allows one to appreciate the unique characteristics and terroir-driven qualities of teas from different regions, such as Darjeeling from India, Assam from India, Yunnan from China, or Ceylon from Sri Lanka.   2. Rare and Limited Edition Teas: Specialty loose leaf black teas may include rare and limited edition offerings. These teas are produced in small quantities, often using unique processing methods or made from specific tea plants. Their limited availability makes them highly sought after by tea connoisseurs. Exploring rare and limited edition black teas provides a chance to savor exclusive flavors and indulge in exquisite tea experiences.   3. Handcrafted Artisan Teas: Specialty loose leaf black teas often involve artisanal craftsmanship, where skilled tea artisans carefully hand-process the tea leaves. These teas may undergo meticulous plucking, withered and oxidized under precise conditions, and sometimes even undergo additional steps like rolling, fermenting, or aging. The artistry involved in crafting these teas contributes to their exceptional quality and distinctive flavor profiles.   4. Unique Flavor Profiles: Specialty loose leaf black teas offer a vast array of flavor profiles, ranging from delicate and floral to bold and malty. Each tea variety has its own distinct taste, influenced by factors such as cultivar, processing techniques, and terroir. Exploring specialty black teas allows one to discover flavors like notes of honey, chocolate, fruit, spice, or even hints of smoke. Each cup provides an opportunity to embark on a sensory adventure and explore the nuances of taste.   5. Brewing Techniques: Specialty loose leaf black teas often require specific brewing techniques to bring out their best qualities. The water temperature, steeping time, and tea-to-water ratio may vary depending on the particular tea variety. Experimenting with different brewing parameters can uncover the optimal way to extract the desired flavors and aromas from each tea, ensuring a satisfying and enjoyable tea-drinking experience.   6. Tea Tasting and Pairings: Engaging in tea tasting sessions with specialty loose leaf black teas allows for an exploration of their complexities. Comparing different teas side by side can reveal variations in aroma, flavor, and mouthfeel. Additionally, pairing specialty black teas with complementary foods like chocolates, pastries, cheeses, or fruits can create delightful flavor combinations and enhance the overall tea-drinking experience.   7. Direct Sourcing and Relationships: Exploring specialty loose leaf black teas often involves direct sourcing from tea growers, estates, or reputable tea merchants. Establishing relationships with tea producers can provide insights into the tea's origin, cultivation practices, and processing methods. This connection with the source fosters a deeper appreciation for the tea and supports sustainable and ethical tea production.   Specialty loose leaf black teas offer a captivating journey of exploration and discovery. Each variety holds a story, a unique flavor profile, and the potential to create memorable tea experiences. By venturing into the world of specialty black teas, tea enthusiasts can indulge in the richness and diversity of this beloved beverage.   XIII. The Art of Tea Ceremonies Tea ceremonies have been an integral part of many cultures throughout history. We delve into the art of tea ceremonies, focusing on the traditional Chinese Gongfu tea ceremony, the Japanese tea ceremony, and the British afternoon tea tradition. Each ceremony has its own unique rituals, aesthetics, and philosophies, providing a profound and immersive tea-drinking experience. We explore the significance of these ceremonies and how they enhance our appreciation for loose leaf black tea.   XIV. Exploring Black Tea in Culinary Applications Black tea is not limited to being a delightful beverage; it also holds immense potential as an ingredient in culinary creations. Its robust flavors and aromatic qualities can add depth, complexity, and a unique twist to a wide range of culinary dishes. Here are some ways to explore the culinary applications of black tea:   1. Infused Desserts: Black tea can be infused into various dessert recipes to impart its distinct flavor. From creamy custards and silky ice creams to rich cakes and delicate pastries, incorporating black tea can elevate the taste profile of desserts. The earthy, floral, or malty notes of black tea can harmonize with ingredients like chocolate, citrus, berries, or spices, resulting in delectable and sophisticated treats.   2. Savory Dishes: Black tea can be utilized in savory dishes to create intriguing flavor profiles. It can be used as a marinade or a braising liquid for meats, lending a subtle smoky or floral essence. Black tea can also be incorporated into glazes, sauces, or dressings, offering a unique depth of flavor to dishes like roasted vegetables, grilled meats, or salads. It pairs exceptionally well with ingredients like ginger, garlic, soy sauce, and honey.   3. Tea-Infused Beverages: Black tea can serve as a base for creating refreshing and innovative beverages. From iced teas and tea cocktails to tea-infused mocktails and tea-based punches, the versatility of black tea shines through. By experimenting with different tea blends, sweeteners, fruits, herbs, and spices, you can craft a wide array of thirst-quenching and visually appealing beverages.   4. Spice Blends and Rubs: Ground black tea leaves can be combined with various spices to create unique blends and rubs for seasoning meats, seafood, or even tofu. The smoky, robust flavors of black tea can enhance the taste of grilled or roasted dishes, adding a delightful complexity to the final result.   5. Tea-Infused Stocks and Broths: Black tea can be used to infuse stocks and broths, providing a subtle flavor profile to soups, stews, and braised dishes. The addition of black tea can enhance the savory notes and create a captivating depth of taste.   6. Tea-Smoked Foods: Black tea leaves can be utilized for tea smoking, a technique that imparts a smoky aroma and flavor to foods. Tea-smoked chicken, fish, or tofu can add a unique twist to your culinary repertoire, infusing the dishes with a hint of tea-infused smokiness.   7. Tea-Infused Oils and Vinegars: Black tea leaves can be infused into oils or vinegars, creating aromatic and flavorful bases for dressings, marinades, or drizzles. The infused oils and vinegars can be used to enhance the taste of salads, roasted vegetables, grilled meats, or even as a finishing touch on desserts.   Exploring black tea in culinary applications opens up a world of creative possibilities. Its versatility and distinct flavor profile make it a valuable ingredient that can elevate dishes from ordinary to extraordinary, adding a touch of sophistication and intrigue to your culinary creations.   XV. The Global Impact of Loose Leaf Black Tea Loose leaf black tea has not only influenced individual experiences but has also had a significant global impact. We delve into the economic, social, and environmental aspects of the tea industry, discussing the tea trade, fair trade practices, sustainability initiatives, and the livelihoods of tea farmers and workers. Understanding the broader context allows us to appreciate the interconnectedness of the tea world and the importance of supporting ethical and sustainable tea practices.   XVI. The Joy of Discovering Loose Leaf Black Tea As we conclude our exploration of the bese loose leaf tea, we emphasize the joy and fulfillment that comes from discovering new teas and embracing the tea-drinking experience. We encourage readers to embark on their own tea adventures, exploring local tea shops, attending tea tastings and workshops, and connecting with tea communities. The world of loose leaf black tea is vast and ever-evolving, offering endless opportunities for discovery and enjoyment.   Conclusion   In conclusion, the world of loose leaf black tea is a captivating realm that combines culture, tradition, and delightful flavors. Throughout this article, we have explored its characteristics, brewing techniques, popular varieties, cultural significance, tea origins, tea tasting, food pairing, and future trends. As you embark on your own tea journey, we encourage you to embrace the richness and diversity that loose leaf black tea has to offer.   At iTeaworld, we are passionate about providing tea enthusiasts with the finest selection of loose leaf black teas. With a commitment to quality and a deep appreciation for the art of tea, our brand aims to elevate your tea-drinking experience. From exquisite single-origin teas to carefully curated blends, iTeaworld offers a range of flavors to suit every palate.   We invite you to explore our collection and embark on a flavorful journey with iTeaworld. Sourced from renowned tea gardens and crafted with expertise, our teas are a celebration of tradition and taste. Whether you seek a moment of relaxation, a social gathering, or a culinary adventure, iTeaworld is here to accompany you on your tea-infused voyage.   With each sip, you can savor the essence of loose leaf black tea and create memorable experiences. So, raise your teacup and immerse yourself in the enchanting world of iTeaworld. Discover the art, tradition, and flavors that await you, and let us be your guide to the extraordinary world of loose leaf black tea.

What's your tea today?     Today my choice is Dahongpao Oolong Tea.Dahongpao is produced in Wuyi Mountain, Fujian Province.It is the most famous, representative, and best-quality of Wuyi rock tea.Therefore, it is also known as the king of Wuyi tea.Dahongpao has been recognized as one of the top ten most famous teas in China every time, and it is a very classic type of tea.From the classification of tea leaves Dahongpao belongs to the Oolong tea.Chinese oolong tea is categorized into Minbei oolong, Minnan oolong, Guangdong oolong, and Taiwan oolong according to its place of origin.Minbei oolong tea is also known as Wuyi rock tea, of which the most well-known is Dahongpao.   Why is it Called Dahongpao?     There are various legends about the name of Da Hong Pao.One is the story of a monkey picking tea.Another is the story of the scholar who was saved by the Big Red Robe when he was rushing to take the examination. Nowadays, the more widely circulated and credible story is still the legend related to the scholar.The story goes like this:At the end of the Ming Dynasty, there was a scholar who went to Beijing to take the examination.When he was passing through Wuyi Mountain, his stomach swelled up and he collapsed by the side of the road at Tianxin Temple.When the abbot of Tianxin Temple saw that he was sick, he gave him some treasured tea.After drinking it, his stomach slowly recovered and he continued to rush to the capital to catch the examination.At the end of the examination, he got the highest score in the imperial examinations.At that time, when you became the top scorer in the exam, you had to wear red clothes.He returned to Mount Wuyi in his red robe to thank the abbot and asked what kind of tea he was drinking at the time, and the scholar said it was so good that it saved his life!The Abbot took him to see the tea tree where the tea was made in the first place.The scholar took off the red robe he was wearing and wrapped it around the tea. so it came to be known as the Big Red Robe. Of course, there is another, more interesting story.When the scholar went to thank the abbot, the abbot took a small altar of the Dahongpao tea he made that year and gave it to him.And the scholar offered it to the emperor as a treasure.It so happened that the emperor's empress was in poor health, and after drinking this tea for a few days, she was fine.The emperor was very happy and gave him a red robe.He went back and draped the red robe over this tree.The Ming Emperor also ordered that the tea made from these trees be called Great Red Robe.Tea made from these trees was supplied to the Emperor every year as a tribute tea.This is where the name "Big Red Robe" comes from.    Why is Dahongpao Well-Known in China?     There are two reasons why Dahongpao is so famous in China.One is because of the unique growth environment of the mother tree Dahongpao, which has created the special quality of Dahongpao.The second is due to the scarcity of the mother tree Dahongpao. The mother tree Dahongpao is located in a place called Jiulong Pavilion near Tianxin Temple in Wuyi Mountain, Fujian Province.There is a vertical rock wall in Jiulong Pavilion, just between the narrowness of the rock wall.There are six tea trees in the center, and the oolong tea brewed from these six trees is the mother tree Dahongpao tea.Behind the production area are rocky cliffs, and in the morning the sun shines directly on this area.The direct sunlight will be stronger after ten or eleven, and the rocky cliffs behind just block the direct sunlight.This kind of growth environment is just like what is said on ancient Chinese tea trees: tea should be shaded by high mountains and sunny in the morning.And in line with modern cultivation science, tea garden management requirements to plant shade trees.The purpose of the shade tree is to create a small environment for it to protect from strong direct sunlight.Since it grows between two cliffs and stone walls, it's a good shade tree to plant depending on the sun.This is one of the reasons for the unique location of the mother tree Dahongpao, another reason is the stream running down the rocky cliff.The stream flows continuously, passing through the tea garden, moistening the soil and nourishing the tea trees.Streams flow down, bringing nutrients from the weathered soil in the weathered rocks to the tea fields."The Classic of Tea" states: "The best tea grows on weathered rocks, the middle-grade tea grows on gravel, and the inferior tea grows on loess."The unique growing environment creates the special quality of Dahongpao, which is the basis of its reputation. There are six Dahongpao trees, three of which are over 400 years old, and the other three may be over 200 years old.These six trees produce less than a pound a year, making them extremely rareIn China, the popularity of Dahongpao is directly related to the mother tree Dahongpao.One is that the environment is unique, making it of extraordinary quality, and the other is that it is very rare.The best Dahongpao we are talking about today is the mother tree Dahongpao.It is the king of Wuyi rock tea, one of China's top ten famous teas, and a national gift.   Chairman Mao Gave a Dahongpao to President Nixon.     There's a very good story in China's diplomatic history.Nixon's visit to China in 1972.Mao Zedong thought the Dahongpao was precious.At that time, when we first established diplomatic relations, we chose this as a national gift.Chairman Mao gave Nixon the Dahongpao in a small jar.Nixon saw it at the time and thought why is this so petty?You are the main producer of tea, why did you send me such a small amount of tea?Later Premier Zhou Enlai also replied very wisely.He saw the look on Nixon's face and probably thought there was something unsatisfactory about him.He said to Nixon, "Mr. President, the President has given you half of the countryHow can you still be in such an unpleasant mood?Nixon said at the time, Why do you say that?Premier Zhou explained to him: this mother tree Dahongpao tea but the generations of tribute tea ah!It only produces eight taels a year.Isn't the four taels given to you just half of the country?   Dahongpao Classification of the Mother Tree Dahongpao.   We can start by talking about Dahongpao from the perspective of the variety.The Mother Tree Dahongpao we've already talked about is the six tea trees on the cliffs of the Nine Dragons Pavilion.Mother Tree Dahongpao is so rare that most of us don't get to drink it.In the Wuyi Mountain Spring Tea Festival in 2005, 20 grams of Mother Tree Red Robe fetched more than 200,000 yuan.This is documented.Dahongpao's mother tree is more than 300 years old, now the life force of the tea tree is very fragile.In 2006, the state officially issued a ban on harvesting, to protect it.Since 2006, the mother tree Dahongpao cannot be harvested and processed.That is to say, from 2006 onwards, no matter whether rich or poor, we can no longer drink Mother Tree Dahongpao.   Dahongpao Classification of the Qidan Dahongpao     In terms of variety.The most consistent with the mother tree Dahongpao is what we now call purebred Dahongpao.Where did this purebred Dahongpao come from? In the 1980s, the Fujian Provincial Institute of Tea Science made prunings and cuttings of the second and sixth plants of the mother tree Dahongpao.The second and sixth cuttings were taken as asexually propagated tea seedlingsThen the tea seedlings were bred.It was later introduced to Wuyi Mountain in large numbers.From a varietal point of view, it has a high degree of consistency with the mother tree, Dahongpao, and the closest thing to it is Qidan.The Qidan variety is what we call purebred Dahongpao.   Dahongpao Classification of the Commodity Dahongpao.     In addition to the mother tree Dahongpao just mentioned, there is also purebred Dahongpao also known as Qidan.There's also a category we call Commercial Dahongpao.It's also known as Dahongpao, which is what most people drink today.Where did this Dahongpao come from? With the recovery of the Wuyi rock tea market after the 1990s.Consumers are very enthusiastic about this variety of Dahongpao.But at that time, the production of Qidan Dahongpao was not that muchTea experts then use Qidan and narcissus, cinnamon, or 105 to blend many varieties.Make a variety called Commercial Dahongpao also called Blended Dahongpao.Blended Dahongpao is called Dahongpao because we follow a principle when we blend it.For example, we use Shui Xian or Cinnamon as the main ingredient to make this blended Dahongpao.but we require that the blended tea has no obvious Shui Xian or Cinnamon characteristics.Then we can call it a successful tea blend.The blended Dahongpao has a unique aroma or flavor profile that is different from other varieties.It's slowly gaining recognition in the marketplace.From the perspective of the market, most of our current Dahongpao is blended Dahongpao or commodity Dahongpao.The best of the Dahongpao of merchandise are the ones that are blended with the varieties of Qidan and Narcissus or Cinnamon.If we blend the typical osmanthus flavor, then this is a better Dahongpao.The lesser ones may not have any other species in them at all.It's Narcissus, Cinnamon, 105, or White Cockscomb Tea.These small varieties can also be called Dahongpao.But its varietal aroma and varietal style are less obvious.From the point of view of varieties, commercial Dahongpao must be the furthest from the mother tree Dahongpao.   About Picking Dahongpao     It seeks a strong aroma, rich flavor, and aesthetics.When selecting tea leaves, they should have a certain degree of maturity.The most important feature of harvesting is mature leaf harvesting.Mature leaves are categorized into small open-face, medium open face and large open-face.The growth cycle of tea leaves is like this:It starts as a bud, grows into a leaf, then becomes a bud and two leaves, and the flower bud slowly unfolds.But when the bud unfolds, the leaf is very small, less than half the size of the leaf next to it.We call it a small open face.When it is more than half the size of the second leaf, but not quite the size of the second leaf.We call it a medium open-face.When it is fully grown and is the same size as the leaf next to it, we call it large open-face picking. The best way to pick a small open face.It needs a good environment and good weather.When harvesting, we must take good care of the fresh leaves.After picking, we have to put the fresh leaves in a ventilated place.Many tea growers use nylon plastic bags for picking.This way the fresh leaves can be easily smothered.Because the higher the tea leaves are piled up, the more likely they are to be squeezed, and when the pressure increases, the tea leaves will be damaged.The water transportation tubes inside the fresh leaves may break and the water is not released evenly and completely. Therefore, the way the fresh leaves are picked determines the quality of the tea.This is why the picking must be very delicate and to prevent damage, allow it to air out.It must breathe as naturally as if it had been picked on a tree.This is the most important thing.   About the Place of Origin     Many tea lovers know the concept of Wuyi Rock Tea.What is the evaluation system of Wuyi Dahongpao?The answer is that according to the growing area of the tea tree, it is categorized into Zheng Yan, Ban Yan, Zhou Cha, and Wai Mountain.Zheng Yan produces the best oolong tea, the others are second best. Zheng YanZheng Yan tea is grown in the Wuyi Mountain scenic area. Ban YanBan Yan tea refers to the Dahongpao tea that is planted on a large scale outside of the Wuyi Mountain Scenic Area, but still within Wuyi Mountain. Zhou ChaZhou cha is the tea planted in large areas of the plains around Wuyi Mountain. Wai MountainTea is planted outside Wuyi Mountain.   Why Do We Smell The Paste or Baked Flavor?   It is actually because of the processing of Dahongpao. Dahongpao is usually made into gross tea in April/May and left for another six months. The second processing is done in September/October. The second process is roasting again with charcoal.If the temperature is high during the second roasting, then the tea will taste burnt.So this problem is caused by the second roasting process. Loose leaf oolong tea is characterized by a mellow flavor.So we release the aroma of the low boiling point impurities during the roasting process.Only those highly fire-resistant, i.e. aromatic substances that won't be released at high temperatures, remainThe longer the roasting time, the more impurities in the tea are releasedRoasting has two purposes, the first is to allow the tea to develop a higher-quality flavor experience.The second purpose is to allow Wuyi Rock Tea to have a lower moisture content, which allows it to be preserved for a longer period and is generally required to keep the moisture level below 6%.Therefore, it must be roasted twice to stabilize its quality. This process also makes Dahongpao a roasted teaThe Dahongpao we drink must be fully roasted.Because if the tea is lightly roasted, the quality may drop when it reaches foreign countries.   And we recommend drinking loose leaf tea because the flavor of Dahongpao cannot be fully realized in a tea bag.   Why Pick in April/May and Bake in September/October?   There are two types of water in the tea.One is called free water.It evaporates easily.The other is bound water.It binds to the cells as water molecules with other substances.It's hard to roast off all this water at once.So we need to roast twice. The first roasting removes the water from the top layer of the tea leaves.The second roasting takes place after the water from the inner layers of the tea leaves has been redistributed in the center of the leaves, which is usually a six-month wait.The second roasting is to remove the water from the inner layer of the tea leaves and to remove the mixed flavors and the greenish taste of the leaf surface. It is because of the special production process of Dahongpao that we have to wait until after October to get a good traditional Dahongpao.There is a saying in Wuyi Mountain, where the Dahongpao originates, "Every family sells tea from the next year."Why this saying?This is because this year's new tea is first made into gross tea, then after re-roasting at the end of the year, it becomes a finished tea, which is then sealed up and will not be sold until the following year at the earliest.This allows the "fire" flavor to fade away, leaving a strong, mellow aroma!If you drink this year's new tea, you will feel a bit on fire, that is, his fire flavor has not yet receded.   Craftsmanship of Dahongpao   What is the unique process of oolong tea compared to other teas?Let's take Northern Fujian Oolong Da Hong Pao as an example. The first special process is roasting.Roasting, especially charcoal roasting, is one of the most central and unique processes in the Wuyi rock tea process.Some coarse teas are not well made, and will even go through 3-4 times of roasting.This multiple roasting is to make up for some of the defects in the gross tea production process.  The second special process is the two dryings and two sunning, also known as "Withering", which is the difference between Dahongpao and other Oolong teas.This is the difference between Dahongpao and other Oolong teas. Two drying processes, i.e. picking the fresh leaves when the sunlight is mild, and then drying them under the sunlight.After drying, the leaves are taken to a cool place to dry, then taken out to the sun again, and then put back to dry again.This can stimulate the aroma substances in the fresh leaves and activate the ingredients in the fresh leaves. The third special process is "Make Green (Zuo Qing)".After two dryings and two sunning, the leaves will undergo the "Make Green (Zuo Qing)" process."Make Green (Zuo Qing)" includes Shaking Green (Yao Qing), Put Static (Jing Zhi), and Hand Clapping (Zuo Shou).This is done by shaking the leaves on a bamboo sieve so that the leaves are constantly bumping against each other.The purpose of "Make Green (Zuo Qing)" is to let the tea leaves get hurt in the process of the collision so that the edge of the fresh leaves will produce a red edge.This is also known as "Green Leaves with Red Edge". "Make Green (Zuo Qing)" is a long process that usually lasts from around 10 pm to 3 or 4 pm the next day! The fourth process is "double frying and double rolling".This is a traditional tea production process in Wuyishan, different from other Oolong teas.The first time the tea leaves are fried until they are 70% dry, then kneaded a little and then fried a second time.Why fry twice?To release the water more evenly, the tea is stir-fried once more and then kneaded once more. These special techniques make Wuyishan's Dahongpao the most expensive of all Oolong teas.These traditional techniques are very complicated and time-consuming.

  There are two typical representative teas of Minnan Oolong, let's compare these two teas today! 1. Tieguanyin 2. Minnan Narcissus In China, there are three major production areas of Oolong tea Northern Fujian Oolong Minnan Oolong Guangdong Oolong Taiwan Oolong   Today we mainly talk about Minnan oolong.Among them, Tieguanyin is the most typical representative of Minnan Oolong and is also the most widely recognized.Apart from Tieguanyin, Minnan Narcissus, Yongchun fo shou, and Zhangping Shui Xian are also well-known varieties of Minnan Oolong.Why did iTeaworld choose Tieguanyin and Minnan Narcissus?It is because they are both well-known teas with good quality and have a long history.   Why is this tea called Tieguanyin？     At the beginning of the 18th century, there was a local tea farmer in Anxi who believed in Buddhism, and he made tea offerings to Guan Shiyin Bodhisattva every dayOnce when he went out to inspect the tea plantation, he found a tree in a cave. The leaves were large and shiny, it was a very special leaf, so he took it home to process it into oolong teaAfter making it, he found that the flavor of oolong tea made from this leaf was very different.So he transplanted the tea tree back and propagated it with plugs.The tea grower thought that this tea was given to him by the Bodhisattva Guanshiyin, and because the color of the tea is very similar to the color of iron, which is "tie" in Chinese, it was named tieguanyin tea.   Types of Tieguanyin     There are two types of Tieguanyin tea, one is the traditional charcoal roasted Tieguanyin tea and the other is the modern craft Tieguanyin tea.Traditional Tieguanyin tea: sandy green in color.Modern Tieguanyin tea: bright green color in appearanceModern Tieguanyin has a similar taste to green tea.iTeaworld chose this Anxi Tieguanyin tea for two main reasonsFirst, it is from the authentic Anxi High Mountain tea plantation.Secondly, it is a traditional charcoal-roasted tea.This allows people to experience the different charms of traditional Chinese craftsmanship.   How to brew Tieguanyin tea?     Tieguanyin is a low-fermented tea, so more attention should be paid to its aromaTherefore, it is best to brew in a wide-mouth bowl, so that the tea leaves can fully unfold in the tea brothIt is also recommended to choose the "high brewing" method, that is, pouring hot water into the tea cups from a higher distance, to better stimulate the aroma of Tieguanyin.   About "Guanyinyun" of Tieguanyin tea   About "Yun" Many of our famous Chinese teas have the word "yun".For example, Tieguanyin tea has "Guanyin Yun", Minbei Oolong tea has "Smoke Yun", and Monocotyledon tea has "Alpine Yun".Tea with "yun" is beyond ordinary tea.Tea that can be called "yun" can not only give you material enjoyment but also bring spiritual pursuit.It can make people happy   About "Guanyin Yun"   "Guanyin Yun" is a unique quality characteristic of Tieguanyin tea. It is a bit mysterious to say, what will change with the different feelings of the tea tasters In my opinion, I understand that "Guanyin yun" refers to the throat after drinking arrogant, there is a kind of alpine tea unique sense of coolness! And the sweetness of Tieguanyin will make you feel the "yun" of the unusual!Ordinary tea can seldom give you such a rich and multi-layered feeling! Only the core production area and the superior traditional craftsmanship can produce the "Guanyin yun" Tieguanyin tea.   Differences between Minnan Narcissus and Tie Guanyin     The core difference lies in the difference in the degree of oxidation, i.e. the different processing techniques, with Tieguanyin having a much lower degree of oxidation.Oolong tea is a semi-fermented tea, known in Western terminology as oxidized tea, with a degree of oxidation between completely unoxidized green tea and fully oxidized black teaDifferent varieties of tea and different origins of tea masters may allow the tea to oxidize to different degrees again during processing.Tieguanyin is a very low-oxidized tea, and tea masters feel that a low level of oxidation can be more conducive to the development of its characteristics and advantagesMinnan Narcissus has no advantage over Tieguanyin in terms of aroma, but its taste is more mellow and rich.Therefore, the tea master will make it oxidized to a higher degree, to oxidize the tea polyphenols into theaflavin or thearubigin, which further enhances the mellowness of the tea broth.  Characteristics of Minnan Narcissus     The characteristics of Minnan Narcissus tea are weak aroma, but rich in water and mellow taste.Minnan Narcissus tea is a semi-tree tea with a trunk.iTeaworld's Minnan Narcissus tea is selected from Yongchun Tea Factory.Yongchun Tea Factory is a decades-old tea factory founded by the Indonesian Chinese.The raw material for our Minnan Narcissus tea comes from tea trees planted in the 1950s and 1960s.It's basically 70, 80 years old now or more   Why did iTeaworld choose this Minnan Narcissus? Because older tea trees are sweeter and the tea broth is more mellow.And the production process of the old tea factory is more traditionalIt allows people to experience the real traditional Minnan Narcissus tea.   What is the aroma of Minnan Narcissus tea?     There are two kinds of aromas of Minnan Narcissus tea.One kind of aroma is a variety of aromas (orchid)The other is the aroma of the dancong aromas, which is the aroma that will appear only when the tree is older, similar to the aroma of rice dumpling leaves.Compared with the common Minnan Narcissus, iTeaworld's Minnan Narcissus has unique dancong aromas.And due to the old age of the trees, this tea has a mellow flavor and good sweetness!There is a sweetness in your throat when you drink it, and it will be sweet back, which is unique to old tree tea.   Comparison of brewing methods between Tieguanyin and Minnan Narcissus tea   Tea set: Minnan Narcissus tea should be brewed in purple sand pots or thick teacups.Tieguanyin tea is light and elegant, suitable for thin-lid teacups, and better able to set off its aroma   Water temperature: Tieguanyin's oxidization degree is relatively low, the brewing water temperature can be a little lower.For Minnan Narcissus, the water temperature must be high!   Tea water ratio: Tieguanyin's tea-to-water ratio is 1:30The ratio of tea to water for Minnan Narcissus is 1:35.   Brewing time: Tieguanyin's brewing time is shorter, and Minnan Narcissus's brewing time is longer.The brewing time for Minnan Narcissus can be 10 seconds, and Tieguanyin can be 8 or 7 seconds.  Drinking Time Suggestion     I like to drink Tieguanyin in the summer or in the morning, it makes me feel more happy and elegant.As for Minnan Narcissus, I would drink this tea in winter or in the eveningOld tree tea is very strong and mellow, and very calm after drinking it   Preservation Method   The preservation of oolong tea is the same as black tea and green tea, it must be sealed.Storage environment temperature should be below 25 degrees and humidity below 65 degrees.No odor, no light, no strong light, such an environment will be betterAs Tieguanyin has a low level of oxidation, after one year or 36 months, its taste will deteriorate with oxidation and become very unpleasant to drink.Minnan Narcissus is made by the traditional oolong tea process, with deeper fermentation, and tastes better when stored for 5 or 10 yearsI have seen many people on the internet say that old oolong tea tastes good, but the premise is that the process needs to be traditional oolong tea processThe deeper the fermentation, the longer the tea is stored, the better the flavor. The tea-drinking atmosphere and the pursuit of tea aesthetics in China are very different from other countries.I think everyone should not be fixed in a certain area, but try more and compare more.So that the understanding of tea will be clearer.

About Yunnan Black Tea Yunnan black tea is one of the late but very famous black teas.As the technology slowly matured, Yunnan black tea began to be well-known.Yunnan black tea is a large-leaf variety. Large-leaf varieties have high polyphenol content and relatively low ester content, so Yunnan black tea will have a strong flavor.In the 1980s and 1990s, Yunnan black tea was the State Council's foreign guest tea or national gift tea. iTeaworld's  Yunnan Black Tea   The origin of the Yunnan black tea we drink today is in the core production area of Fengqing.This place is called Dawangtian, and the tea factory is also called Dawangtian Tea Factory, which was formerly known as the old Fengqing Tea FactoryThe reason why we choose this Yunnan black tea for our customers is mainly because of its cost-effectiveness.After many comparisons, we finally chose this Yunnan black tea.This Yunnan black tea has two major advantages, one is the strong aroma and the other is the mellow flavor.The ecological environment and altitude of the tea plantation are very good, and the grade is one bud and two leaves.iTeaworld black tea is priced at only US$9.90/100g, which is perfect for milk tea! This is a memorable loose leaf black tea that will suit most people's tastes How to brew Yunnan Black Tea?   1. Thick Gaiwan 2. Infuse water to a fixed point of the cup from a lower height Tea Set Options: Thicker white porcelain bowl Brewing Method: For teas that are known for their flavor, we recommend using the "low point brewing" method when filling with water.This method means "filling the tea cup with water from a lower height to a fixed point".This brewing method brings out the best flavor of Yunnan black tea. This method is also suitable for strong-flavored black teas such as Yingde Black Tea and Wild Souchong Black Tea. Tea Pitching Amount: The amount of tea thrown is similar to other black teas.In the case of a gaiwan, for example, we will use the classic method, which is 1/3 of the volume of the gaiwan.If using other vessels, we remember that the ratio of tea to water should be between 1:20 and 1:35.Because Yunnan black tea is slightly more concentrated, it can be adjusted to a lower amount than the tea water, 1:20 or 1:15 is sufficientIf the amount of tea is too much, i.e. the ratio of tea to water is too high, the concentration will tend to be offensive and the bitterness and astringency will be more pronounced.   Characteristics of Yunnan Black Tea   The greatest characteristic of Yunnan black tea is its unique honey flavor.Because of the high altitude raw materials used, it has a sweet and mellow flavor with a sweet aftertaste.Secondly, the number of times Yunnan black tea is brewed should be the most except for wild tea and ancient tree tea.Therefore, Yunnan black tea has a strong tea flavor and is most suitable for brewing milk tea. How Does it compare to foreign black teas?   If you compare Yunnan black tea with them, the difference is not that bigWhat is the only difference between us and them?It is the way Chinese people drink tea is different from the way other countries drink tea.Chinese people drink tea by tasting, to savor the difference between this tea and that tea.In addition to the basic flavors we have already talked about, we need to talk about the flavor of the tea and what cultural attributes this tea has.Broken black tea is particularly popular in Europe and the United States, why is broken black tea particularly popular? Because the substances inside the broken black tea are easily precipitated when it is chopped, and the more they are precipitated, the stronger the flavor of the tea.If you compare it with black tea from Assam, Darjeeling, and other European and American countries.From the excellence of raw material origins to the research and development of processing technology, to the accumulation of innovation, I think China's tea still has a great advantage!China needs to slowly make the aesthetic logic of tea clear and share with everyone why we drink tea the way we do!I believe that our tea culture will be understood by more people, and I believe that we can let the people of the world recognize China's unique tea culture!

Souchong Black Tea  What is Souchong Black Tea? Where did Souchong Black Tea come from? How many types of Souchong Black Tea are there? How to Brew Souchong Black Tea? How to Choose Souchong Black Tea? Preservation Methods for Souchong Black Tea Price of Souchong Black Tea Tongmuguan Black Tea Brands What is Souchong Black Tea? Souchong Black Tea is the earliest black tea in China and the world.Because it is produced in Tongmuguan, it is also known as Tongmuguan Souchong Black Tea.Souchong Black Tea was the most famous black tea exported from China to England at that time. Where did Souchong Black Tea come from? It all started by chance, the origin of Souchong Black Tea was accidental.In ancient China, during the late Ming and early Qing dynasties, the Qing army attacked Wuyi Mountain in Fujian Province and came to Tongmuguan.As soon as the tea farmers saw the army coming, they left the tea leaves they were processing and ran to the mountains to hide.The Qing army came to this village and ate, drank, and lived there. Many Qing troops slept on the tea leaves.The next day the Qing army withdrew, after the withdrawal the people back, to see the tea leaves and fresh leaves have turned red, it was too late to do other processing, so they rushed to use pine firewood to dry, and then knead tea.After the tea was made, they began to taste it and found that the tea made in this way had a great change from the previous, before it was green tea broth, and now the brewed tea broth is red!Tea farmers don't want to waste the tea leaves and bring this tea to the tea market to sell.Many customers have drank this tea and feedback that the flavor is delicious! Later they optimized this tea process.This is the origin of Tongmuguan Souchong Black Tea. How many types of Souchong Black Tea are there? Two types of processes 1. Traditional craft (pine smoke aroma)2. Modern craft (floral flavor) There are generally two types, one with traditional craftsmanship and one with modern craftsmanship. Traditional processes: Traditional Souchong Black Tea has pine wood drying in the production process, which gives it a unique pine smoke aroma.The soup color of souchong black tea of traditional craft is slightly darker, with the unique aroma of pine smoke.The Wild Souchong Black Tea offered by iTeaworld is made using traditional techniques.Wild Souchong Black Tea is made from wild tea trees and has a pine-smoke aroma. Modern processes: The modern process is basically based on nectar flavor.The biggest characteristic is that the tea soup is orange-yellow in color, with an obvious floral aroma and no pine smoke aroma.iTeaworld's Souchong Black Tea is made using modern techniques and has a floral aroma with a hint of sweetness. How to Brew Souchong Black Tea? Choice of Tea Set Usually, you should choose an open bowl.You can use a glass or porcelain gaiwan for brewing.The tea leaves can fully unfold in this open bowl, which is more conducive to the release of tea leaves. Brewing Temperature Loose Leaf Black Tea is usually brewed in water between 80 and 90 degrees Celsius.We are now choosing this traditional crafted Souchong Black Tea, which is pure wild tea and wild alpine tea.For high mountain tea or wild tea, it is recommended to use 100 degrees of water. Brewing Time The first three brews are usually 10 seconds.Between three and seven brews, we can add about 5 seconds in turn.In traditional Chinese Kung Fu tea, if using a gaiwan, add 1/3 of the amount of tea (1/3 of the capacity of the gaiwan).Compared with Yunnan Black Tea or Yingde Black Tea, the amount of tea for Souchong Black Tea is appropriately less because it is relatively less oxidized. How to Choose Souchong Black Tea? New tea lovers: We recommend choosing a modern refined Souchong Black Tea.Because it is just pure nectar flavor that suits most people's taste. Senior tea lovers/people who like traditionally crafted tea: We suggest choosing traditionally crafted Souchong Black Tea.Drinking traditional Souchong Black Tea warms the body and has the effect of replenishing the pancreas.The traditional craftsmanship of Souchong Black Tea is drying with pine wood and then charcoal, the overall feeling is very mellow and rich.The modern process is a bit cleaner. Preservation Methods for Souchong Black Tea Whether it is a traditional or modern craft, try to keep it sealed, The black tea should not oxidize too fast and do not absorb moisture.You can use self-sealing bags, or use tinplate boxes, and tinplate cans, or use tinplate cans.Keep it sealed in a place where the temperature is below 25 degrees Celsius and the humidity is below 65%. Shelf life of black tea China's regulation should be 24 months to 36 months.After the 1990s, tea drinking has become more popular and the aesthetic dimension of tea drinking has been rising.Then there are also many people who found that in some traditional small-breed black tea, the longer the preservation of the tea, the more flavorful it is. Price of Souchong Black Tea First of all, distinguish whether it is inside or outside Tongmuguan.Tea inside Tongmu Pass is definitely more than twice as expensive as in other places.Please note that even inside Tongmuguan, there are high mountain tea and wild tea.Tongmuguan inside the real old tree wild tea to a few thousand dollars per catty, so there is no way to clarify the purchase price!The second needs to clarify the origin of its raw materials and its process characteristics.On the basis of the same raw materials, the same process, and flavor, choose the one with better cost performance.This is a suitable method, but it is difficult for consumers.Over the years, we have also been honing our skills to understand what type of tea fits what price point.iTeaworld insists that customers can get better quality for the same price. Tongmuguan black tea brands Nice brand 1. ZhengShanTang Tea 2. YuanZheng Tea 3. Junde Tea Tongmuguan black tea is in a small category, there have been a few brands that do very well.One is Mr. Jiang Yuanxun, the founder of Tongmuguan black tea, who founded ZhengShanTang.He has two brands, Zhengshantang is his premium brand and Yuanxun is his mid-range tea brand.The other one is the founder of Jin Jun Mei tea handmade, which is Mr. Liang Jun de with his brand Junde.Basically, if you buy the Tongmuguan black tea from Junde, Zhengshantang, and Yuanzheng, you will know what it tastes like.Apart from trying the authentic Tongmuguan Souchong Black Tea.You can also buy iTeaworld's Souchong Black Tea online to try it out.iTeaworld's two types of Souchong Black Tea are very good in terms of both raw materials and craftsmanship and are priced at a very reasonable price, making them cost-effective.

Oolong tea is a unique type of organic tea in China, and is highly sought after for its unique taste and health benefits. Oolong tea offers the advantages of both green tea and black tea, with the mellowness of black tea but stronger astringency than black tea, and the freshness of green tea but without the astringency of green tea. Read on to discover the benefits of drinking oolong tea! Benefits of Oolong Tea Facilitate Weight Loss Refreshing and Relaxing Antibacterial and Anti-inflammatory Protect Teeth Benefits of Oolong Tea Oolong tea contains a variety of nutrients, including tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. Regular consumption of oolong tea has specific benefits for the human body. Facilitate Weight Loss If you want to lose weight, try drinking Loose Leaf Oolong Tea. Oolong tea has the effect of dissolving fat. Because the main component in tea - tannic acid, has a close relationship with fat metabolism. Oolong tea can lower blood cholesterol levels. Compared with black tea and green tea, oolong tea can not only stimulate the activity of pancreatic lipolytic enzymes, reduce the absorption of sugar and fatty food, but also accelerate the increase of body heat, promote fat burning, and reduce the accumulation of abdominal fat. Refreshing and Relaxing If you are tired of drinking coffee, drinking oolong tea is also a good choice for energy in the morning. The caffeine in oolong tea can promote the excitement of the central nervous system, can enhance the excitement process of the cerebral cortex, and then play a refreshing role in eliminating fatigue. Antibacterial and Anti-inflammatory Oolong tea contains a large amount of tea polyphenols, which can effectively inhibit the reproduction of pathogenic bacteria and viruses, and have antibacterial and anti-inflammatory effects. Protect Teeth The effect you can't think of is that oolong tea can also protect teeth! Oolong tea has a high fluorine content, of which 10 mg to 15 mg per 100 grams of dry tea, a large part of which is water-soluble. Drinking oolong tea can increase the intake of fluorine, so as to achieve the best tooth protection. Recommended Oolong Tea iTeaworld offers a wide range of oolong teas of good quality at the right price.For example, Tie Guanyin, Minnan Narcissus, Dahongpao, and Fenghuang Dancong.These are all well-known Chinese Oolong teas.In addition to this, iTeaworld also offers an Oolong Tea Sampler.It contains the four teas mentioned above. You can experience them all at once! Tieguanyin Tieguanyin--This is an oolong tea famous for its light flavor. The tea leaves are curlyWhen you take the first sip you will feel a light creamy texture. There is no astringency at all and the taste is smooth and freshGreat for those who are trying oolong tea for the first timeMinnan NarcissusMinnan Shuixian--This is one of iTeaworld's highly acclaimed teas. The floral natural sweetness is perfectly balanced and the rich roasted flavor excites the taste buds. This is a perfect morning cup of tea!Fenghuang DancongEvery tea lover will be satisfied with Fenghuang Dancong. There are no bad reviews!Very strong peach flavor hits the nose. The taste is delicate and smooth with a sweet flavorThis is a great milanxiang Fenghuang Dancong!DahongpaoDahongpao is a very well known oolong tea from China. It has a dense, creamy texture and a sweet, mineral taste that will give you a rocky tea experienceThe above four oolong loose leaf teas are all selected by iTeaworld, synthesizing the taste evaluations and tea quality judgments from several 20+ years old tea lovers. Perfect for tea lovers who want to savor a variety of Chinese Oolong teas at once. If you are interested in Oolong tea, why don't you try them out and experience the special taste of Oolong tea and its efficacy together!

There are very many types of black tea, and in China, Yingde black tea is renowned as one of the top three types of black teas. Follow the founder of iTeaworld to get to know this famous black tea!

In the west the tea is called Dark Tea because Black Tea is being used to identify what is known in China as Red Tea. Instead of trying to rewrite the history of the tea terminology in the west, the tea is simply called Hei Cha, Dark Tea, allowing all other western tea terms to stay in place…for now. Dark tea refers to many different types of teas originating from various regions in China. The commonality between all dark tea is that they are all post fermented, green teas of the large leaf varieties. The method of processing dark tea is as old as that of processing green tea. There is literary evidence of both green tea and dark tea being produced in China starting from the late Tang dynasty (618- 907). The two processing methods initially appear to be similar except for 2 points: First, dark tea must be produced from large leaf tea tree varieties; most green tea comes from small leaf varieties. Second, dark tea must be dried outdoors in the sun after processing; most green teas are dried with applied heat indoors. There is a legend of dark tea. On the ancient Silk Road, tea caravans encountered rain. The tea moistened by rain, grew mildew and became worthless. Tea merchants abandoned the tea along the road. The following year, an outbreak of dysentery caused many deaths in the village. As there was no food to be found for the people, tea merchants gave the mildewed tea to the poor families. A miracle occurred. The sick people recovered from their illnesses thanks to the fermented teas. The main types of dark tea are Liu Bao Tea, Liu An Tea, Fu Brick Tea, Heaven Tips Tea, etc. Liu Bao Tea Liu Bao Tea is named after Liu Bao village of Guangxi Province, Wuzhou District, where it was first produced. Liu Bao dates to the Tang Dynasty (618 – 907). During the Qing Dynasty (1644 – 1912), it was one of the highest prized teas. More recently Liu Bao was exported to parts of Malaysia and Hong Kong where it was mostly consumed by mine workers. Only recently has it started getting more recognition by tea connoisseurs around the world and gaining the appreciation it deserves. Liu Bao production methods have changed over time in response to industry production standards and increasing levels of demand from tea drinkers worldwide. Historically a large quantity of Liu Bao tea was exported to Malaysia. Malaysia had a large tin mining industry, and the Chinese workers in the mines would be offered Liu Bao Tea as a dietary supplement that would help refresh them, energize them, and alleviate sicknesses caused by the tough conditions in the mines. This led to the managers of the mines ordering Liu Bao Tea in wholesale quantities to keep costs down. The lower grades would be given to the workers, and the higher grades would be reserved for the owners and managers of the mines. Liu An Tea Liu An Tea is a famous tea originating in Anhui Province, China. Liu An Tea is produced using the later harvest of a maofeng cultivar. Liu An Tea is a much sought-after favorite among tea connoisseurs. It is a tradition to brew a piece of the bamboo wrapping with the tea together. Liu An Tea peaked during the late Ming and early Qing Dynasties. Liu An Tea’s popularity declined during the reign of the Guangxu Emperor, the last emperor of the Qing Dynasty, who reigned around the turn of the century. It continued to be sold up until the 1930’s but due to a period of unrest, beginning with the Sino-Japanese war in the 1930s & 1940s, production became practically nonexistent after the 1940’s. From the 1940’s to the 1970’s, the demands of Liu An Tea were fulfilled by Macau-made, and some Hong Kong made Liu An Tea. Production of Liu An Tea was revived by tea lovers in the 1980’s. Fu Brick Tea Fu Brick Tea is a dark tea from Hunan Province and Shaanxi Province, China. Traditionally, it was harvested in Anhua, Hunan Province and transferred to Jingyang, Shaanxi Province to process because of the difficulties and complexity of the production. Fu Brick Tea is the most complex and unique dark tea. Today, Anhua tea producers have learned how to produce Fu Brick Tea and today’s Fu Brick Tea is mostly from Anhua, Hunan Province. After undergoing processing, including ‘piling’, in which the leaves are encouraged to wither and ferment, it is compressed into brick form. “Golden Flowers” are the unique characteristic of Fu Brick Tea. Probiotic microorganisms mingle with the leaves, changing their aroma, flavor, and appearance. It is full-bodied, with an earthy aroma and a lightly sweet, floral, smooth taste. Heaven Tips Tea Heaven Tips Tea originates from Anhua, Hunan Province, China. The two critical production steps for making Heaven Tips Tea are pile-fermenting and the drying of the leaves over pine wood. The pile-fermenting is milder than for fermented Pu’er tea. The step of drying gives Heaven Tips Tea its signature pine and smokey taste. Heaven Tips Tea is the most loosely compressed of the compressed teas. The leaves are steamed and pressed into woven bamboo baskets weighing 1-5 kilos each. Light compression allows for good aging by promoting an environment conducive to the development of micro-organisms which will add their own contribution to the tea during the fermentation process.   Some text and pictures are from other sources. If there is any infringement, please contact us.

The first written records of white tea appeared in Tian’s Zhuquan Xiaopin in 1554: “Making tea with fire is second best. It is far more natural to make tea with sun. Pure and bright. Lovely to drink.” As we can see in the written records, the processing progress of white tea does not include green killing. White tea is only processed by the sun. The major techniques of white tea are picking, withering and drying. The main types of white tea are Silver Needle, White Peony, Tribute Eyebrow, Noble Eyebrow, Aged White Tea, etc. Silver Needle In 1857, the Fuding Dabai tea plant, native to Fuding’s Taimu Mountain, was successfully cultivated. Its enormous buds and white hairs make it ideal for making Silver Needle. In 1885, Silver Needle production started in Fuding County. It instantly began selling for 10 times more than its predecessor. Now the Silver Needle is twice the size of the product produced in previous times and it is downier. Silver Needle is processed from all bud materials. White Peony White Peony is made from buds with two leaves on one bud. It is harvested in mid-April after the buds with one leaf on one bud have been gathered for Silver Needle. It is fruitier and darker than Silver Needle and it is not as strong as Noble Eyebrow. The White Peony of the finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency and grassy flavors. White Peony is often preferred by white tea drinkers for its fuller flavor and greater potency than the Silver Needle. Tribute Eyebrow / Noble EyebrowBoth Tribute Eyebrow and Noble Eyebrow are processed from leaves harvested after White Peony. These leaves are deemed unsuitable to be processed as Silver Needle or White Peony. The difference between the two is that Tribute Eyebrow is processed from leaves of a higher grade than Noble Eyebrow. Because they are both more oxidized, due to being harvested later in the season, they take on a darker color and bolder flavor. They are both often used in compressed white tea cakes. Aged White TeaWhite tea continues to oxidize very nicely during storage. The longer they are stored, the richer and mellower they will be. There is a famous saying about aged white tea in China: one-year tea, three-year medicine, seven-year treasure. Some text and pictures are from other sources. If there is any infringement, please contact us.

Green tea, as the name suggests, has a main feature of green color. The green tea, the tea soup and the brewed tea leaves are all green. The major tea-making techniques of green tea are green killing, kneading and twisting, drying. Among the techniques, green killing is the most important technique. The purpose of green killing is to deprive the activity of enzymes in fresh tea leaves. Thus, the fermentation progress in fresh leaves is prevented and the green color of tea leaves is kept. Due to the lack of fermentation, more substances in fresh leaves (tea polyphenol, caffeine, chlorophyll, etc.) are kept. For the same reason, green tea is more stimulating compared with other fermented tea. The main types of green tea are Dragon Well, Green Snail Spring, Melon Seed, Anji White, etc. Dragon Well Dragon Well was an Imperial Tribute Tea to the Qing Dynasty. It was originally produced in the West Lake region of Zhejiang province. Dragon Well is shaped and dried by hand using a heated pan. Tea makers use their flat hands to move the bud sets around the pan to produce the signature Longjing shape with each tea bud flat, shiny and yellow-green. The brew has a distinct roasted bean and orchid-like flavor. The legend of Long Jing says that the emperor visited the Hu Gong Temple in West Lake one day and was presented with a bowl of the tea. He was so impressed by the delicious taste and aroma that he gave imperial status to the 18 tea bushes growing in front of the temple. Green Snail Spring Green Snail Spring was an Imperial Tribute Tea to the Tang Dynasty and is still on the list of the Chinese Famous Top 10 Teas. Originally it was produced in the Dongting Mountains near Lake Tai in Suzhou, Jiangsu Province. The ingredients of Green Snail Spring are buds with one leaf on one bud. Green Snail Spring is hand-picked and shaped. It is harvested in late March to Early April and it is the one of the earliest harvested green teas of the spring. Green Snail Spring is traditionally brewed by placing the leaves into water, as opposed to pouring water over the leaves. The leaves slowly float to the bottom like falling snowflakes. Melon Seed Melon Seed is a kind of green tea from Lu’an, Anhui Province. It is named for its tightly rolled seed-like processed leaves, which are flat and resemble a melon seed. Melon Seed does not contain any buds or stems. The tea trees of Melon Seed grow in the Dabie Mountains in Anhui Province. Melon Seed is harvested in mid-April, allowing the buds to open up. The first documented evidence of Melon Seed dates back to the Tang Dynasty. It was designated as a tribute tea during the Qing Dynasty. Anji White Anji White is produced in Anji County, Huzhou Prefecture, Zhejiang Province. Anji White has a history of nearly a thousand years. Although Anji White is called white tea, it is not a white tea, it is a green tea. The name is derived from the pale green color of the baiye yihao cultivar leaves used to produced Anji White. It is a specialty of Anji County and is a national geographical indication product of China. Some text and pictures are from other sources. If there is any infringement, please contact us.

1. Souchong Black Tea 2. Kung Fu Black Tea 3. Broken Black Tea Research has concluded that the earliest black tea was produced in the early 16th century. In 1610, Lapsang Souchong black tea was produced in Wuyishan City, Fujian Province in China and it was transported from Shanghai to the Netherlands for the first time. It was the preclude of production and trade of black tea in the world. In the second half of the 19th century, black tea production techniques were innovated and kung fu black tea of more refined techniques was produced. The kung fu black tea sold well in the international market. In the 1920s, broken black tea was developed in India. Then the broken black tea gradually replaces kung fu black tea and becomes the mainstream of black tea. 1. Souchong Black Tea Souchong black tea is a unique type of tea in Fujian Province, China. It is the originator of black tea. Souchong black tea was produced in Tongmu Area, Wuyishan City. According to the differences of production places and production techniques, Souchong black tea is divided into 2 types: Lapsang Souchong (core production areas) and Waishan Souchong (surrounding production areas). During the baking stage, pine wood is used to smoke and dry the tea. As a result, Souchong black tea has a smoky pine fragrance and a longyan flavor. Typical Souchong black tea is Lapsang Souchong, Jinjunmei, Yinjunmei and Tongjunmei. A Typical Representative—Jinjunmei Jinjunmei is the top tea of Souchong black tea. The reason why Jinjunmei is so valuable is that it is produced by the first batch of leaf buds picked in spring. These tea trees are only picked once every year. Also, only tea trees in Wuyi Mountain National Nature Reserve can produce authentic Jinjunmei. Jinjunmei is hand-made by tea makers. Every 500g Jinjunmei needs raw materials of tens of thousands of fresh leaf buds. 2. Kung Fu Black Tea The representative of Chinese black tea is kung fu black tea. Kung fu black tea gets its name from the elaborated tea-making techniques. During the production, buds and leaves are kneaded and twisted to form strip shapes, while the integrity of the buds and leaves is kept. Consequently, Kung fu black tea not only looks neat and beautiful, but also has an elegant quality and flavor. A Typical Representative—Keemun Black Tea Keemun black tea is produced in the branch ranges of Yellow Mountain in Anhui Province. Keemun black tea, Assam black tea, Darjeeling black tea and Ceylon highland black tea are the four great black tea in the world. In 2022, Keemun black tea was included in the UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The fragrance of Keemun black tea is clean and high, which lasts for a long time. The fragrance is like fruit fragrance or orchid fragrance. In the international tea market, the unique fragrance of Keemun black tea is called Keemun fragrance. The tea soup of Keemun black tea is red and transparent. After being mixed with milk, the mellow flavor of the tea is still obvious. 3. Broken Black Tea During the production of broken black tea, the fresh tea leaves are broken into small grains, slices, etc. Broken black tea is produced all over China and the majority of the tea is exported overseas. Broken black tea can be divided into 4 types: leaf black tea, shredded black tea, slice black tea and powder black tea.  Some text and pictures are from other sources. If there is any infringement, please contact us.

1. Minnan Oolong Tea 2. Minbei Oolong Tea 3. Guangdong Oolong Tea 4. Taiwan Oolong Tea Oolong tea is famous all over the world, and China is the place of origin of Oolong tea. In China, Oolong tea is mainly produced in Fujian Province (Minbei and Minnan), Guangdong Province, and Taiwan Province. In addition, Sichuan Province and Hunan Province also have a small amount of oolong tea production.According to the place of origin, oolong tea can be divided into four types of oolong tea.The four types are Minnan Oolong Tea, Minbei Oolong Tea, Guangdong Oolong Tea, and Taiwan Oolong Tea.Let's explore the difference between these four types of Oolong Tea and the loose leaf Oolong Tea provided by iTeaworld. 1. Minnan Oolong Tea According to the degree of Zuoqing, Fujian oolong tea is divided into Minnan oolong tea and mini oolong tea. Minnan oolong tea is lightly sun-dried, heavily kneaded twisted, and lightly fermented. Consequently, Minnan oolong tea has a feature of green leaves with red edges. Minnan oolong tea has an obvious flower fragrance and a clean and mellow flavor. The tea soup of Minnan oolong tea is gold. Minnan oolong tea is mainly known for its fragrance. Among various types of Minnan oolong tea, Anxi Tie Guanyin has the most elegant fragrance. The main types of Minnan oolong tea are Anxi Tie Guanyin, Huangjingui, Yongchun Buddha hand, and Minnan Narcissus.  The Tieguanyin offered by iTeaworld is from the core production area, Anxi. It is a good Tieguanyin. With a creamy and floral aroma, it has a mild, smooth flavor without any bitterness and a buttery feel in the mouth.Besides, iTeaworld also offers minnan narcissus Oolong Tea, which is an oolong tea with a perfect balance of floral and natural sweetness, with a pleasant and delicate taste. The first sip reveals a light charcoal roasted flavor with a long-lasting floral note that lingers on the finish. 2. Minbei Oolong Tea Minbei Oolong Tea is heavily sun-dried, heavily kneaded twisted, and heavily fermented. The fragrance of Minbei Oolong belongs to a ripe fragrance. The tea soup is bright orange and the flavor is a mellow and sweet aftertaste. After being brewed, the tea leaves are 30% red and 70% green, with clear red edges. Wuyi Yan tea is a category of Minbei oolong tea. The tea trees of Wuyi Yan tea grow on the rock and soil layers in Wuyishan City. Thus, Wuyi Yan tea has a special feature of Yan flavor. Wuyi Yan tea is rich in fragrance. The main types of Wuyi Yan tea are Minbei Narcissus, Wuyi Narcissus, and Wuyi Cassia. The Minbei oolong tea offered by iTeaworld is the famous Dahongpao with a distinct roasted aroma and a flavor similar to that of a peach's drupe. This is great Wuyi tea. 3. Guangdong Oolong Tea Guangdong oolong tea is produced on high mountains over 1000 meters in eastern Guangdong Province. Guangdong oolong tea is heavily sun-dried, heavily kneaded twisted, and heavily fermented. The tea soup of Guangdong The Guangdong Oolong tea offered by iTeaworld is fenghuang dancong, a tea that has been reviewed by most tea lovers. When you open the package, the incredibly rich peach aroma hits you. This is a milanxiang single fir, and when you finish the tea, it leaves a long-lasting honey aftertaste on your mouth, which tends to evoke the nectar of blooming orchids. 4. Taiwan Oolong Tea Taiwan oolong tea originated in Fujian Province. After being transported to Taiwan, the tea-making techniques of Fujian oolong tea changed and gradually developed into Taiwan oolong tea techniques. The typical types of Taiwanese oolong tea are Tung-ting oolong tea, Jinxuan oolong tea, and honey-scented oolong tea (oriental beauty).   If you are interested in Oolong tea, then you can start by trying the Oolong Tea Selection, which allows you to taste four different loose leaf Oolong tea at once at a low cost. This is also perfect as a gift for someone.Oolong teas from different regions, with their own regional characteristics, are a wonderful gift from nature. iTeaworld has selected three of these regional classic oolong teas, which allow you to experience a wide range of flavors in a single box, whether you like fresh floral notes, distinctive rocky notes, or rich fruity notes! Some text and pictures are from other sources. If there is any infringement, please contact us.