There are several kinds of tea. Chinese tea varieties and brands rank among the top ten.

Tea is usually named as a variety of tea trees, and they are collected from. In the long history of tea cultivation, farmers have developed thousands of different varieties to pursue specific flavors or adapt to specific soils. These cultivated varieties or "cultivated varieties" constitute one of the four pillars of the characteristics of any kind of tea.

But the ultimate performance of diversity also depends to a large extent on the other three cornerstones of identity. Depending on the provenance, harvest date and process, a single variety can produce very different results. In order to better understand the effects of different varieties on taste, we recommend that you try these five teas, each of which is different from a similar style, because you choose to use a specific variety.

1. New technology

At first glance, this tea looks like oolong tea because the partially oxidized leaves are speckled and darker. However, although it meets the usual criteria for the classification of oolong tea, this kind of tea still firmly belongs to the white tea family because it is made from the traditional Dabai variety.

The unusual method of making it makes it different from the more common white tea, such as silver needle or baimudan, but this tea retains the main characteristics of white tea: it is naturally rich, smooth, and has a unique drupe flavor in a subtle and sweet aftertaste. These characteristics come in part from the fact that the buds of large white plants are covered with fluffy hairs, which are thicker than those of other varieties, making the traditionally handmade buds appear white. Combined with traditional local conditions, these plants grow slowly and form a strong flavor, and the tea maintains a recognizable "white" flavor, regardless of its dark color.

two。 Tieguanyin Tea

Tieguanyin is one of the oldest and most famous tea varieties in China. However, this slightly oxidized tea is a new development, which has only recently been adopted in the traditional Anxi region because of the popularity of greener oolong tea in Taiwan. The slight oxidation gives these two types of oolong tea a unique freshness and floral aroma, but due to the natural characteristics of the Tieguanyin variety, this tea is still different from its Taiwanese cousin.

The traditional Tieguanyin style uses higher oxidation rates and heavier baking to better preserve tea for long-term storage, while modern innovations, such as climate control and vacuum sealed packaging, make lightly oxidized tea more easily available. The Tieguanyin variety of nut flavor, which is emphasized by the older production method, adds a more subtle almond flavor to complete this green style.

3. Milan incense

When discussing the importance of varieties, a unique category of Phoenix oolong tea is sure to appear. These teas, which come from remote areas of Wudong Mountain in Guangdong Province, are always named after the varieties they pick. Unlike other regions, where specific varieties may be grown because of their high yields or adaptation to harsh environments, tea farmers in this region have spent generations cultivating varieties with specific tastes and aromas.

Therefore, the name "Milan fragrance", translated as "Honey Orchid fragrance", describes the all-natural flavor of this tea with surprising accuracy. Although tea like this still requires specific local conditions, harvest dates and production techniques to maximize their natural characteristics, these other aspects are tailor-made to enhance the expression of this variety. The end result of this tea is a surprisingly natural sweetness with unique floral and lychee flavors. Try brewing it with similar oolong teas from the same region, such as our honeysuckle (honeysuckle), to show the effect of these special varieties on the taste.

4. Dahongpao Tea

Dahongpao, another of China's most famous teas, is also named after a specific variety-even though the original one no longer exists. Tea with this name is still easy to find, but the real varieties of Dahongpao are now mostly legends, and tourists travel long distances to Wuyi Mountain to take pictures of these protected "mother" trees. The real Dahongpao tea appraiser is not to find the tea with the Dahongpao name, but to find the descendants of the tea closest to the Dahongpao name, including Beidou, which is used to make this kind of tea.

When we purchase tea from this area, we usually focus on local conditions and craftsmanship, as these aspects form the basis and the most obvious top tone of this mineral-rich, highly baked style. However, this tea depends on the pedigree of its variety to produce a very balanced flavor, with extra layers of complex dried fruit and oak attention.

5. Taiwan Assam

This unusual combination of tea varieties and soil was first tried during the Japanese occupation of Taiwan to supplement Japan's domestic green tea industry and to produce black tea for export. Although oolong tea has been produced on the island with local varieties for some time, the Japanese have transplanted the Assam variety from India, hoping to appeal to European tastes. Today, Taiwan is more famous for breeding hybrid varieties such as No. 18, but the richness of the pure Assam plants used in this tea is unmatched.

In this kind of tea, the effects of variety and soil are demonstrated, and it is easy to show through the comparison of the two kinds side by side. Next to Assam tea produced in India, the tea reveals the effects of Taiwan's relatively mild climate and rich volcanic soil. On the other hand, when tasting this tea and another kind of Taiwan black tea, such as our Formosa Red, the local varieties will highlight the differences between the two very different varieties, even if they grow in similar environments and harvest in the same season. Use the same process.