Eloquently described as “a maiden ready to come to full bloom”, these string-like, dark colored green leaves with gives a full-bodied and delicate flowery aroma
These dark, brownish-green leaves that are curled into bead-like shape, gives an amber colored , full-bodied and delicate astringency, aroma of having been fully fired. This tea needs longer and more specialized pan-frying techniques to process the leaves.
3. Bi Luo Chun
Emerald green in color, giving a greenish-yellow liquid, tastes natural and fresh witha fruity aroma is how this tea is characterized. Ideal for early spring, it is made with buds and rich in catechins which are known for their use of young shoots, bright color, wonderful scent and taste.
Attached to the stem, multi-colored leaves (white, green, yellow, red and brown) , reddish-orange liquid, strong and smooth taste with a scent of honey and ripened fruits.
Darkly colored green leaves that are tightly wrapped into semi sphere -like shapes, shiny gold liquid, strong, smooth and fresh taste, potent and lingers long after tasting, soothing to the throat and has a heavy aroma . More fermented than Wenshan Pouchong, this type of tea requires complicated processing and laborious roasting.
6. Black Tea
Reddish brown leaves that are string- shaped or appear like broken sticks, has a dark red cup, with a brisk and full-bodied taste and the scent of sweet caramel.
Leaves colored bright emerald green , greenish-yellow-colored liquid, full-bodied taste, delicately elegant scent and is produced by Alishan as the most acclaimed high-mountain tea.
V. Varieties of Tea
VI. Tea Processing