Informative Post!

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Hello my lovely fellow tea enthusiasts!

It occurred to me that you all might want to know where I get my information about the teas I drink and how I know how to make the teas (since different teas require different temperatures and steep times)

The descriptions I write generally come directly from the company that made the tea, usually word for word, although I do paraphrase if I find the wording to be awkward.

For information about the tea, such as how long to steep it, how it is made, or where the name comes from, I have used the following sources:

The Tea Companion: A Connoisseur’s Guide by Jane Pettigrew

drink.seriouseats.com (and just search out the particular type of tea in question)

http://www.artoftea.com (it’s a store’s website but there is a lot of good information here)

http://www.teavivre.com  (same as previous)

http://www.teaadvisor.com

http://www.teachat.com

Some definitions:

Camellia sinensis: the tea plant. All teas come from the same plant; it is how it is processed that creates the six main types of tea

Liquor: the technical name for the liquid that is the result of steeping tea leaves.

Tisane: any infusion of dried herbs that does not contain any product of the Camellia sinensis

White tea: the new buds of the tea plant are plucked before they are opened, withered, and then dried

Green tea: the leaves are allowed to grow as normal, allowed to dry, and then heat treated to stop any fermentation

Oolong: referred to as “semi-fermented”. Processed immediately after plucking. First withered in direct sunlight, then shaken in bamboo baskets to bruise the leaves, then alternately shaken and spread out until the edges of the leaves yellow. After about 2 hours of this, the leaves are heat treated to stop the fermentation process

black tea: picked and then withered until the leaves can be rolled without splitting the surface of the individual leaves; then the leaves are rolled. The rolled lumps of tea are then broken up and spread out in a cool humid atmosphere for 3.5 to 4.5 hours then fired to stop the fermentation process

As I find more interesting resources I’ll add it to this list!

Happy tea time!

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