COLOR OF TEA

As tea leaves oxidize, they change from green to brown. The more they oxidize, the hazier the variety will become, bringing about a more obscure shade of tea. To deal with the oxidation level, tea producers apply intensity to the passes on to stop the interaction. The fragile subtleties in the tea are impacted by the cautious administration of this cycle.

WHITE TEA

White tea is regularly made by utilizing just the new leaf buds that are covered with little hairs. These hairs go about as the guard framework and safeguard the youthful buds from bugs and unforgiving weather patterns. The dried tea has a gleaming white appearance and the fluid has an** ivory tone and a fragile flavor.**

YELLOW TEA

The best yellow teas are interesting and can harvest a super-top notch cost. The yellow variety comes from the special wrapping or loading process which caramelizes the tea leaves when the carbs or sugars in tea are warmed. This gives the leaves a yellow shade, reviving flavor and sweet, smooth taste.
Yellow teas require a few days to make and require cautious dealing with which makes sense of their** rarity and excessive cost.**

GREEN TEA

All tea leaves get going green yet green tea keeps its tone since heat is applied to the leaves not long after they are culled. They are then rolled or squeezed to foster flavor. The last option will quite often have a more splendid green shade in the cup and** more umami flavors.**

BLUE TEA

is ordinarily known as Oolong. This tea is to some extent oxidized, sitting between green tea and dark tea in variety. The baking system that is ordinarily utilized towards the finish of the creation makes** Oolong tea renowned for its hot note**

RED TEA

In China, red tea is called “black tea”. This is completely oxidized tea so the dry leaves are dark yet the tea fluid has a ruddy tone. This is by a most popular the most well known class in the West

DARK TEA

This is called “black tea” in China and the most renowned in this category is Pu-erh.
Pu-erh tea was a green tea made in Yunnan Region in southwest China. It was packed into cakes and shipped to Tibet. During those long excursions, temperature and moistness changes saw the tea start to age on course.** Pu-erh one of the most valuable teas for collectors**