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Frequently Asked Question!
Tea originated in China over 5,000 years ago. According to legend, it was discovered by Emperor Shennong when tea leaves accidentally blew into a pot of boiling water. Today, China remains the world‘s largest tea producer.
Tea in China is more than a drink, it’s a way of life. From the formal Gongfu Cha ceremony to everyday family meals, tea represents hospitality, mindfulness, and connection with nature. Each region has its own tea traditions.
The basic process includes: plucking, withering, rolling, oxidation (fermentation), and drying. Different teas emphasize different steps, green tea skips oxidation, while black tea is fully oxidized, and oolong falls somewhere in between.
All teas come from the same plant — Camellia sinensis. The difference lies in how the leaves are processed after picking: oxidation, roasting, and fermentation create the diverse flavor spectrum from green tea to black tea to pu-erh.
Tea types are defined by their processing method, not the leaf itself. All tea comes from the same plant — the key difference is oxidation: green tea is unoxidized, oolong is partially oxidized, and black tea is fully oxidized. Pu-erh goes a step further with fermentation.
Start with what you enjoy in food or drinks. Love floral and light? Try oolong or green tea. Prefer bold and deep? Black tea or ripe pu-erh. Adventurous? Go for smoky Lapsang Souchong or earthy raw pu-erh. There‘s a tea for every palate!
