Tea Processing Steps & Brewing Instructions for Members
Most good green teas have a grassy or vegetal flavour, without too much astringency. Green tea goes through a process of picking, withering, fixation, rolling and then finally drying. This process prevents oxidisation from occurring that would turn the green leaves brown, like with an apple. Green teas have a shelf life of around 18 months. Some people choose to keep their green teas refrigerated to retain freshness.
Our general infusion instructions for green tea are:
Yellow tea is rare because of the high level of skill and length of time needed to make it. Yellow teas taste similar to green teas, but have a more mellow flavour. Yellow tea goes through a process of picking, withering, fixation, then a special step of sweltering, which is when slight oxidisation takes place. Finally the leaves go through the steps of rolling and drying. Yellow teas have a shelf life of 3 to 5 years and can be kept refrigerated if desired.
Our general infusion instructions for yellow tea are:
White tea is the least processed of all teas. It is a light tea with floral and fruity tones. White tea goes through the steps of picking, then a long withering period and then drying. White teas are like wine – the older the better, as they sweeten with age.
Our general infusion instructions for white tea are:
Oolong tea, also sometimes known as blue tea, is semi-oxidised. The tastes of oolong teas vary greatly according to the percentages of oxidisation. For example, a slightly oxidised oolong tea will have the refreshing quality of green tea, whereas a heavily oxidised oolong tea will taste nutty and minerally. Oolong teas go through a process of picking, withering, tossing (which is where oxidisation takes place), fixation, rolling, roasting and drying. The shelf life of oolong teas is 3 to 10 years.
Our general infusion instructions for oolong tea are:
Red tea in China is known as black tea in Western countries and is the most commonly drunk tea in the West. This type of tea is fully oxidised, giving the dry leaves their dark colour. Good quality red teas can range from having a rich malty flavour to a delicate honey-suckle flavour. Red tea goes through a process of picking, withering, rolling, oxidisation and then drying. Red teas have a shelf life of 3 years before they lose their aroma. But some tea connoisseurs prize decade-old red teas as they believe the flavours enhance with age.
Our general infusion instructions for red tea are:
Dark tea in the West is called black tea in China. Dark teas are fermented and aged. They have a complex and mature flavour, which sometimes requires a developed palate to appreciate. The fermentation process is microbial, and with some types of dark teas you can see the colonies of microbes with the naked eye. Because of the microbial fermentation process, this type of tea can be beneficial for the digestive system. Dark teas go through a process of picking, sun drying, piling, drying, shaping and ageing. Dark teas are like wine – the older the better, as they mellow out with age.
Our general infusion instructions for dark tea are: