DNA OF TEA

Tea is an agricultural product mainly of Camellia Sinensis, made from young leaf buds or leaves. The environment factors such as soil, water, air and latitude and production process have great influence to the creation of variety. The flavor and taste of each sort of tea is varied due to the difference of growing, season, weather and process. For Chinese, whatever is good for health that you drink from a cup that is TEA! Therefore, the definition is not limited to camellia sinensis. There are at least 6 varieties of tea: Green, White, Yellow, Oolong, Black (Red), Aged Black Tea (Dark Black), and Herbal Infusion tea. Tea can be categorized by its fermentation level:

Matching tea with appropriate tea ware is a joyful and exquiste decision making process, just like matching sword with hero . Here are some simple suggestions:
-- Green Tea: free from fermentation, i.e. Lung Jing, Bi Lou Chuen
-- White Tea: Tea with mild fermentation (between 10-20m), i.e. Bei Mou Dan, Bai Hao Yin Zheng, Anji White tea
-- Yellow Tea: Tea with mild fermentation (between 20-30m), i.e. Junshan Yin Zheng, Huoshan Huang Ya
-- Oolong Tea: Tea with semi-fermentation, a range from 15 - 85m, i.e. Oolong, Tie Guan Yin
-- Black tea (Known as Red Tea in Chinese): Full fermentation (up to 80-90m), i.e. Yunnan Black, Keemum black
-- Aged Black Tea : Post fermentation (100m and plus), i.e. Liu Bao Cha, Dan Cong and Aged Pu-Erh (known as "Antiek in Tea"), include loose leafs, tea cake, tou cha.