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LEARN TEA WITH THAI MINH

Based on the fermentation stage – the oxidation of the tea leaves, tea is classified into 5 types1. White tea: As a young bud, the tea leaves are wilted slowly, or wilted (on the top) to limit oxidation. Brewed tea has a mild, delicate, slightly sweet taste that enters the senses.

2. Green tea (also known as green tea) is the most common type of tea. tea is processed the day after harvestThe tea leaves are wilted, stir-fried, crumbled, rotated to shape, and incensed. Because it does not undergo oxidation, the tea water when brewed retains the same yellow-green water color. Delicious teas are teas with firm, small, curved wings like hooks. Drink has a slight astringent taste, followed by a deep sweet aftertaste, fragrant nugget aroma.

3. Oolong Tea: Oxidation of about 50-70% takes place in 2-3 days. To get the finished Oolong tea balls, you have to go through processes such as: wilting the tea buds, spinning the aroma, stir-frying the tea, shaping the tea, drying the tea to dry. Quality oolong tea has a round ball shape, a strong aroma, clear blue water mixed with a bit of golden waves, and a long-lasting sweet aftertaste.

4. Black tea (also called black tea): tea leaves are fully oxidized. The oxidation process takes place from 2 weeks to 1 month. Black tea is the most popular type of tea in the West, when brewed it is pink-red.

5. Pu Tau Tea: there are two forms of Pu Tau Tea: there are two forms: raw Pu Tau and Pu Tau. The post-processing fermentation process helps to improve the taste of tea, the astringent taste gradually becomes sweeter, the harsh taste gradually becomes softer, the tea is gradually transformed over the storage time, from blue, yellow to black. The production process of Pu Er tea includes: Picking-stir-frying-drying in the sun-baking and storage. The tea is then compressed into various shapes, cake-shaped, saucer-shaped, or round.

Raw Pu'er: In the production process of Pu'er tea, there is no drying process, but only drying by drying in the sun. The enzymes in tea are not completely killed but will participate in the fermentation process when stored. The storage process of Pu'er tea can last up to 100 years. This is a traditional way of doing it for thousands of years in Pu'er, people call it live Pu'er tea.

Pu'er Nine has a much shorter history, dating back to 1974, when people wanted to shorten many years of storage to a few months by the intervention of modern scientific techniques, forced fermentation in the factory. This type of tea is called Pu'er ripening. Both ripe and raw Pu'er have their own unique flavors. New drinkers will prefer ripe Puer, but longer tea drinkers will enjoy storing and discovering the raw Pu'er flavor that changes over time.