Production & tea categories

Basically, all teas are made from the same plant, Camellia sinensis, which originally comes from Yunnan. All six types of tea can be made from each tea plant. However, the tea plant is divided into a myriad of varieties, which are still being cultivated and hybridized. Some varieties are cultivated specifically for a particular tea category. Likewise, any desired quality can be produced from any tea plant variety. Old varieties are generally better suited to producing full, complex teas in the traditional style, while new varieties are more suitable for fragrant, good-looking teas. However, good to very good qualities require care, knowledge and craftsmanship from cultivation to final processing. A lot of manual work is needed to achieve top quality, however nowadays many of the individual steps are carried out using machines specially made for this purpose. But even here the skill of the tea master is required, so that even teas that are processed by machines in individual steps are produced in an artisanal manner.
The infinite variety of teas on offer is the result of the variety of tea plant used, geographical and climatic differences and, of course, the guiding influence of the human hand, the artistic signature of the tea master who directs the processing. In wine terminology, there is this wonderful term “terroir”, which includes all these influences.

White tea 白茶 Bai Cha

In terms of processing, white teas are among the simplest teas. This gives even more importance to the individual steps and the terroir. It is therefore not so easy to find well-produced white teas, but it is worth it: These are rather fine, without bitter substances, and still highly aromatic.

Yellow tea 黄茶 Huang Cha

Legendary and rare, genuine, well-produced yellow teas are difficult to find. They are processed in a similar way to green teas, but with the special process known as ‘Sealing Yellow’ (Men Huang in Chinese). This involves spontaneous fermentation, which gives yellow teas their special character. In addition to green tea-like flavours, a slightly smoky but sweet note is typical. The strength of the infusion varies depending on the variety.

Green tea 绿茶 Lü Cha

Green tea processing is designed to make the green and freshness in the leaf accessible and preserve it. This green and freshness is also reflected in the typical aromas. In most cases, green teas also have a pronounced tart flavour, which can turn bitter, especially in the case of cheaper qualities. As one of the oldest types of processing, green tea is now produced in almost all growing regions in China and Japan. The importance of the terroir is correspondingly high.

Oolong tea 乌龙茶 Wulong Cha, also known as brown tea or blue tea

Wulongcha, which means ‘black dragon tea’, is a large and very diverse category. The leaves are processed in complex, elaborate procedures that require a great deal of experience so that the most beautiful and richest flavours can be extracted from the Camellia Sinensis. In terms of taste, Oolong teas offer an incredible variety that is worth discovering.

Black tea 红茶 Hong Cha, literally red tea

Today the best-known and most widely consumed tea category, black tea originated historically as a simplified version of oolong cha. In contrast to oolong, however, black tea consists of completely oxidised leaves. The flavour of black tea ranges from light and floral to dark, malty and with chocolate notes.

Post-fermented tea 黑茶 Hei Cha, literally black tea, often also Pu Er tea.

A very old Chinese specialty is heicha, literally "black tea". They are among the oldest and most original methods of processing the leaves of Camellia Sinensis and include a wide range of the most diverse teas in multiple forms. It is the fermentation by means of microorganisms from the environment that gives the heicha their very specific character.

A special category of Heicha are the Gu Shu Pu Er, raw Pu Er from over 100-year-old tea trees from various mountains in southern Yunnan, each of which brings its own, terroir-typical notes to the tea.