HIGHEST MASTERY TEA
I dedicate this article to those of you who are just starting your journey into the beautiful world of Highest Mastery Tea. Here, you can find some basic information that will help you appreciate this noble drink more properly.
TEA IN CHINA
TEA PRODUCING STEPS
TEA CLASSIFICATION
CHINESE TEA REGIONS
WHAT MAKES THIS TEA SPECIAL
TEA IN CHINA
TEA PRODUCING STEPS
TEA CLASSIFICATION
CHINESE TEA REGIONS
WHAT MAKES THIS TEA SPECIAL
TEA IN CHINA
Since ancient times, Chinese people have been drinking tea as a medicine due to its beneficial properties. Since the Tang Dynasty (618-907 CE), tea slowly gained the status of a self-sufficient drink, and tea culture started to develop very fast.
All teas are made from one plant called Camellia Sinensis. Herbs and flowers are completely different things, and I will speak about them later in other articles.
High-quality teas are made from pure buds or a combination of a bud and a few top leaves. Teas are made only from buds, usually very tender and sweet. Teas made from mature leaves have deep complex tastes. The most common combination is one bud and one/two leaves, guaranteeing a tender, sweet, and deep taste.
There are 8 main tea-producing steps, commonly used to produce tea.
All teas are made from one plant called Camellia Sinensis. Herbs and flowers are completely different things, and I will speak about them later in other articles.
High-quality teas are made from pure buds or a combination of a bud and a few top leaves. Teas are made only from buds, usually very tender and sweet. Teas made from mature leaves have deep complex tastes. The most common combination is one bud and one/two leaves, guaranteeing a tender, sweet, and deep taste.
There are 8 main tea-producing steps, commonly used to produce tea.
TEA PRODUCING STEPS
CULTIVATING
There are two main varietals of Camellia Sinensis.
Camellia Sinensis var. Sinensis (Small size leaves)
Camellia Sinensis var. Assamica (Large size leaves)
There are many different varietals due to different climatic conditions, altitude, and soil chemistry, as well as cultivars cultivated in different tea-producing countries to create a better version that will give better harvests and be strong against local diseases and weather conditions.
Camellia Sinensis var. Sinensis (Small size leaves)
Camellia Sinensis var. Assamica (Large size leaves)
There are many different varietals due to different climatic conditions, altitude, and soil chemistry, as well as cultivars cultivated in different tea-producing countries to create a better version that will give better harvests and be strong against local diseases and weather conditions.
HARVESTING
The highest-quality teas are mostly harvested and produced in spring. Some natural factors affect harvest time, but it usually lasts from the first of March till late May, and, speaking about tea grown at high altitudes, even June. However, there are also summer, autumn, and winter harvesting periods that last until late November.
In China, it is considered that the highest quality tea buds and tea leaves are grown during the Ming Qiang (before “Qing Ming” (“Pure brightness”)) period, from March 6 till April 5! This tea material is most tender and provides sweet, exquisite tea. The period after Qing Ming till Gu Yu (“Grain rain”) April 20 is also very important when producers produce high-quality teas. One more period is called Yu Hou (“After the rain”), and it is made after Gu Yu.
As I said before, there are many nuances due to weather changes. For tea grown high in the mountains, harvesting periods come later because tea leaves grow slower. This also affects the quantity and number of crops.
In China, it is considered that the highest quality tea buds and tea leaves are grown during the Ming Qiang (before “Qing Ming” (“Pure brightness”)) period, from March 6 till April 5! This tea material is most tender and provides sweet, exquisite tea. The period after Qing Ming till Gu Yu (“Grain rain”) April 20 is also very important when producers produce high-quality teas. One more period is called Yu Hou (“After the rain”), and it is made after Gu Yu.
As I said before, there are many nuances due to weather changes. For tea grown high in the mountains, harvesting periods come later because tea leaves grow slower. This also affects the quantity and number of crops.
WITHERING
Withering is controlled wilting when tea leaves lose moisture and become flexible. Sometimes, if the withering is too long, tea leaves start to oxidise and become part of the oxidation process.
CONTROLLED OXIDATION
Changes in the chemical composition of the tea leaf, under the influence of humans or nature, from the moment of picking to the moment of brewing are called Oxidation. But if we speak about oxidation, as a part of tea leaf processing, this is controlled chemical changes inside the tea leaf to achieve needed flavours and tastes.
Some main processes, such as “Making green,” “Wet-reddening,” and “Wrap-yellowing,” are commonly used in China to control this process.
Some main processes, such as “Making green,” “Wet-reddening,” and “Wrap-yellowing,” are commonly used in China to control this process.
FIXING
Fixing, also called “Kill green,” is an important step to stop or slow down oxidation. Methods like “Wok frying,” “Steaming,” and “Roasting” are commonly used for this purpose.
ROLLING
This step enhances the oxidation process and turns leaves into different shapes, creating a beautiful visual appearance.
DRYING
This step stops further oxidation. But it’s important to understand that even after tea is dried and packaged, oxidation never stops as long as tea leaves are exposed to oxygen.
Drying is very important for some teas like wulongs and red teas. Roasting (a kind of drying) adds additional aroma and taste notes.
Drying is very important for some teas like wulongs and red teas. Roasting (a kind of drying) adds additional aroma and taste notes.
SORTING
After the tea is ready, producers take off flowers, seeds, and stems as well as sort tea leaves into different grades by size and quality.
The taste of tea consists of sweet, sour, bitter, umami, and astringency. Poly-amino acids are the main component of the umami taste. Phenols, especially catechins, are a source of astringency. Soluble carbohydrates and some amino acids contribute to sweetness. The bitter substances are mostly purine bases, especially caffeine and anthocyanins. Organic acids give tea sourness. The quantity and proportions of these components determine the taste of tea infusion.
Depending on the process, it is possible to produce seven different types of tea from the same material. Still, tea producers usually work with specific cultivars, depending on the type of tea they specialize in.
Depending on the process, it is possible to produce seven different types of tea from the same material. Still, tea producers usually work with specific cultivars, depending on the type of tea they specialize in.
TEA CLASSIFICATION
GREEN TEA
The most common production process are harvesting - killing – green, rolling – and drying.
This type of tea has a bright, refreshing infusion with grassy and nutty notes.
WHITE TEA
The most common production process is harvesting – withering – and drying under the sun.
This type of tea has a light, fresh infusion with floral and fruity notes.
YELLOW TEA
The most common production process is harvesting, killing-green, rolling, wrap-yellowing, and drying.
This type of tea has a bright, refreshing infusion with nutty notes and a silky texture.
WULONG (OOLONG)
The most common production process is harvesting, withering, making green, killing green, rolling, and drying. This type of tea has a deep taste with floral and honey notes.
RED TEA (Western BLACK TEA)
The most common production process is harvesting, withering – rolling - wet-reddening – drying.
This type of tea has a rich and deep taste with chocolate notes.
HEI CHA (DARK/FERMENTED TEA)
The most common production process is harvesting, killing-green, rolling, wet-pilling, and drying.
This type of tea has an intense, complex, deep taste with woody and milky notes.
PU'ER
SHENG PU'ER (naturally aged)
Most common production process: harvesting - killing-green – rolling – drying.
This type of tea has an intense, multifaceted taste with notes of dried fruits and wood.
SHU PU'ER (artificially aged)
The most common production process is harvesting, killing-green, rolling, wet-pilling, and drying.
This type of tea has an intense, complex, deep taste with woody and nutty notes.
The most common production process are harvesting - killing – green, rolling – and drying.
This type of tea has a bright, refreshing infusion with grassy and nutty notes.
WHITE TEA
The most common production process is harvesting – withering – and drying under the sun.
This type of tea has a light, fresh infusion with floral and fruity notes.
YELLOW TEA
The most common production process is harvesting, killing-green, rolling, wrap-yellowing, and drying.
This type of tea has a bright, refreshing infusion with nutty notes and a silky texture.
WULONG (OOLONG)
The most common production process is harvesting, withering, making green, killing green, rolling, and drying. This type of tea has a deep taste with floral and honey notes.
RED TEA (Western BLACK TEA)
The most common production process is harvesting, withering – rolling - wet-reddening – drying.
This type of tea has a rich and deep taste with chocolate notes.
HEI CHA (DARK/FERMENTED TEA)
The most common production process is harvesting, killing-green, rolling, wet-pilling, and drying.
This type of tea has an intense, complex, deep taste with woody and milky notes.
PU'ER
SHENG PU'ER (naturally aged)
Most common production process: harvesting - killing-green – rolling – drying.
This type of tea has an intense, multifaceted taste with notes of dried fruits and wood.
SHU PU'ER (artificially aged)
The most common production process is harvesting, killing-green, rolling, wet-pilling, and drying.
This type of tea has an intense, complex, deep taste with woody and nutty notes.
Each of these types has different styles due to other regions and cultivars.
Less oxidized teas, like green, white, and yellow, are better for the first half of the day and are preferred in the hot season. Oxidized teas can be drunk even in the late evening and warm the body during the cold season.
Less oxidized teas, like green, white, and yellow, are better for the first half of the day and are preferred in the hot season. Oxidized teas can be drunk even in the late evening and warm the body during the cold season.
CHINESE TEA REGIONS
There are more than 20 provinces and over 1000 countries that produce tea in China. Due to a specific climate and other geographical characteristics in different parts of China, different styles of tea leaf processing developed, which divided China into four major 'Cha Qu' (tea regions).
GAO YUAN CHA QU
- Sichuan, Yunnan (North), Guizhou, Chongqing, Tibet - Southwestern China is known for its subtropical monsoon climate, warm winters, and cool summers. This region is considered the oldest tea region with hundreds and even thousands of years old tea trees.
HUA NAN CHA QU - Yunnan (South), Guangxi, Guangdong, Fujian, Hainan - Southern part of China known for its warm and wet climate, perfect for growing tea leaves almost whole year long.
JIANG NAN CHA QU - Hunan, Hubei, Jiangxi, Fujian, Anhui, Jiangsu, Zhejiang - The biggest tea region in China known for its clear divide between four seasons of the year and mountainous area.
JIANG BEI CHA QU—Shaanxi, Henan, Hubei, Shandong, Jiangsu, Anhui, Gansu—is a northern part of China known for its high-temperature differences between day and night and less rain. This climate affects the quality of a tea leaf, making it more fragrant and richer.
Enjoy our page dedicated to CHINA CLASSICS to learn more about teas by province!
GAO YUAN CHA QU
- Sichuan, Yunnan (North), Guizhou, Chongqing, Tibet - Southwestern China is known for its subtropical monsoon climate, warm winters, and cool summers. This region is considered the oldest tea region with hundreds and even thousands of years old tea trees.
HUA NAN CHA QU - Yunnan (South), Guangxi, Guangdong, Fujian, Hainan - Southern part of China known for its warm and wet climate, perfect for growing tea leaves almost whole year long.
JIANG NAN CHA QU - Hunan, Hubei, Jiangxi, Fujian, Anhui, Jiangsu, Zhejiang - The biggest tea region in China known for its clear divide between four seasons of the year and mountainous area.
JIANG BEI CHA QU—Shaanxi, Henan, Hubei, Shandong, Jiangsu, Anhui, Gansu—is a northern part of China known for its high-temperature differences between day and night and less rain. This climate affects the quality of a tea leaf, making it more fragrant and richer.
Enjoy our page dedicated to CHINA CLASSICS to learn more about teas by province!
WHAT MAKES AN SHIM TEA SPECIAL
FRESH TEA
Most non-fermented or lightly fermented teas, like green, white, and yellow, are best when they are fresh. It is generally accepted that such tea retains its beneficial properties during 1-2 years. At the same time, the aroma and taste also fade away and become less intense and bright. I have such tea in limited quantities so as not to keep it for more than one year. As a result, I always have fresh tea, trying to get the highest quality, first spring harvest.
ORGANIC TEA
Even though most tea today is produced using chemical pesticides, I am very concerned about having a truly noble drink. All my teas are 100% organic and have gone through all the necessary certifications. Such tea is produced in limited quantities, and I'm very proud to share with you all these treasures.
P.S. a few aged teas are without such relevant information due to their age!
AUTHENTIC TEA
The tea market is constantly changing. As elsewhere, the old is replaced by the new, making it more difficult to understand the story. Thanks to my friendship with farmers, producers, and tea experts from different countries, I can obtain the highest quality teas made using traditional methods. These people pay special attention to the quality of raw materials, tea plant varietals or cultivars, and the nuances of the production technology. One of the main goals is to give people a correct idea of why these teas have become loved by millions worldwide.
STORAGE CONDITIONS
There is a separate world in the tea industry called "AGED TEA." Special tea is aged under special conditions for years and even decades to help it develop into a more complex and interesting drink. These storage conditions play a key role. All aged teas in our collection have been stored in a special environment that changes tea taste correctly. It is essential for me that my friends drink a high-quality and noble product!
This unique collection of teas took more than six years to assemble, and each deserves special attention.
Andrei Ivanov
Founder of AN SHIM TEA
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