Single origin teas like Oolong, Puerh, Green tea, White tea, and Black tea have unique characteristics and flavors. Cultivated in specific regions around the world, the terroir, or growing conditions, play the most important role in the initial development of the flavors captured in the leaf. The season of harvest and the specific processing of the leaf greatly contribute to the final taste of the tea.
Let's start with oolong tea. It is a traditional Chinese and Taiwanese tea known for its partially oxidized leaves, which gives it a diverse range of flavors. Oolong teas can vary from light and floral to dark and roasted, depending on the level of oxidation and processing techniques used. The higher in altitude the finer the taste of the oolong. Try our Li Shan Spring Harvest Oolong for an exceptionally natural floral and fresh aroma and taste.
White tea is a delicate and subtle type of tea, known for its minimal processing and light, pale appearance. It is made from the young leaves and buds of the plant, carefully harvested before the leaves fully open. The leaves undergo minimal oxidation and are withered and dried, allowing their natural flavors and aromas to shine. White tea offers a mild taste, often described as floral and sweet. White tea is cherished for its potential health benefits and soothing qualities. Try any of our exquisite White teas, or zone in on the most precious Silver Needle White Tea.
Puerh tea, on the other hand, is a fermented tea originating from the Yunnan province in China. It undergoes a unique aging process that can span years or even decades. Puerh tea develops complex and earthy flavors over time, and are often described as woody or mossy. This tea highly regarded by tea enthusiasts for its distinct taste and potential health benefits. Because Puerh tea is fermented, it is very good for digestive issues. For an authentic taste try our Golden Puerh, which has been fermented for 5 years.
Green tea is slightly oxidized and cherished for its fresh and grassy taste. Grown in numerous regions around the world, the terroir is influential in the taste profile, ranging from vegetal to mossy to subtle. It is minimally processed, allowing the leaves to retain their natural green color and numerous antioxidants. Green tea is known for its potential health benefits, including boosting metabolism and supporting cardiovascular health. Try our Japanese Sencha or Gyokuro to experience the umami taste of this exceptional tea.
Black tea goes through a full oxidation stage, resulting in its dark color and robust flavor. Also sensitive to the terroir, the body of the infusion can range from light as in Darjeeling teas to rich, and full-bodied, in Assam teas. Many countries produce classic black tea, including Kenya, Tanzania, China, Vietnam, Thailand. Please try our special black teas, such as the 2023 First Flush (harvest) from Nepal.
All of these teas have different brewing methods and steeping times. Oolong and Puerh teas are often brewed with hot water just below boiling for 4 minutes or so, while green tea requires slightly cooler water to preserve its delicate flavor and would be steeped for 2 minutes or so. Because you’ll want to extract all you can from the White tea, we recommend steeping the leaves in cooler water (160F) for 5-10 minutes. Black tea is typically steeped with boiling water and depending if milk or a sweet was added the timing is from 3 - 5 minutes. It's important to follow the recommended guidelines for each tea to fully enjoy their distinct tastes.
Single Origin teas like Oolong, Puerh, White tea, Green tea, and Black tea provide a diverse range of flavors and experiences. Exploring each one can be a delightful journey for tea lovers and those seeking new taste experiences.