Read and share with your tea loving friends and staff to spread the love and knowledge of tea. Learn the basic varieties and glean some advanced details about origins and health benefits.

1. Everything
You Need to
Know about
TEA!

2. A brief intro of Tea History
• China is the original producer of tea and is renowned for the skills
of planting and making tea. The Chinese custom of tea-drinking
spread over to Europe and to many other regions through cultural
exchange via the ancient "Silk Road" and other channels of trade.
• The Legend has it that tea trees were discovered in the prehistoric
times and tea was said to have been first used by ancient Chinese
people as medicinal herbs.
• Chinese Folklore attributes the discovery of the health benefits to
their ancient hero Shennong, who sampled new plants to see if
they were poisonous. If Shennong ate a poisonous plant, he would
eat tea afterwards to counteract the ill effects of the poison.
• At present, tea grows on many lands spanning more than 50
countries in the 5 continents.
• Tea is the second most widely consumed beverage in the world
(after water).

3. Several Factors that Influence Quality
• Terroir – soil quality, weather and climate. Tea grows best in high
elevations - mountainous areas - that receive adequate rainfall and
moderate temperatures.
• Region – over the years, different regions have become famous for
the teas they produce. A tea produced from the same town that it
was originally created from will be the most authentic. There are
even some Domain Origin laws to protect certain varieties of tea.
• Tea Leaves – Young tea leaves are always best; the flavor and
health properties are concentrated in the younger leaves. Some
famous green tea varieties claim they are made from ―one bud and
two leaves‖. Meaning there are young buds mixed in with the leaves
to enhance the flavor.

5. Camellia sinensis
Camellia Sinensis
• All types of tea come
from the same plant,
Camellia Sinensis.
• When the tea leaves are
picked, the flavor is
changed by various
processing techniques,
transforming the teas
into the well known
varieties of today.

6. Tea Production Process
Fixation
Pan
firing, Steamin
g, Baking or
Sunning
Drying
Drying
Fresh Tea
Leaves
White Tea
Rolling
shaping
Sun
Withering
Fixation
Green Tea
Rolling
Yellowing
Drying
Yellow Tea
Rolling
Drying
Oolong Tea
Drying
Black Tea
Drying
Dark Tea
Sorting
Cleaning
Withering
Tossing
Stir
Fixation
Withering
Rolling or C.T.C
(crush, tear, cu
rl)
Fermentation
Fixation
Rolling
Piling
/Heaping
Reprocessed
Tea

7. Green Tea
• Green tea makes up approximately 10% of
the world’s tea. The tea leaves are
harvested and then withered, followed by
pan-frying or steaming to prevent
fermentation. The tea leaves are rolled to
give them the desired shape.
• Tasting notes: grassy, astringent quality
reminiscent of the fresh leaves; high
levels of tannins.
• Health Benefits: research shows green
tea
helps
prevent
cavities,
gum
disease, heart disease and even cancer.
High levels of antioxidants increase
overall health and wellness in the body.
Green tea also removes toxins, which
cause many health problems.

8. Dragonwell (Long Jing)
Type: Green Tea
Origin: Wuyi County, Zhejiang Province
Tea Garden: Wuyi
Elevation: 1,600 feet
Water Temperature: 176 ºF
Steep Time: 1-3 minutes
Ratio: 3 grams per 6 ounces
The name Dragonwell alludes to an old legend of a dragon that
was said to live in West Lake. Dragonwell is celebrated for having
4 characteristics – “Green in color, rich in fragrance, sweet in
taste, and beautiful in appearance”, which can be specifically
described as jade green with yellowish tint color, gentle and longlasting orchid aroma, sweet, pure, and refreshing taste, with
sharpened straight, flat, smooth, and even shape.

9. White Tea
•
•
•
•
White tea is the rarest type of tea. A specialty of the Fujian province on
China's east coast, it was relatively hard to come by outside of China until
recently. The name comes from the almost colorless liquor, and from the
silvery hairs found on the buds of the plant.
White tea consists of the white, young buds of the tea plants. The buds
are naturally dried using either sun drying or steaming methods.
Tasting Notes: Delicate in flavor as well as color, the tea has a
subtle, slightly sweet flavor and a mellow creamy quality.
Health Benefits: contains high concentrations of anti-oxidant polyphenols
and
l-theanine (amino acid) to increase overall health and wellness
and relieve some arthritis pain.

10. Silver Needle
Type: White Tea
Origin: Fu Ding County, Fujian Province
Elevation: 1,600 feet
Water Temperature: 212ºF
Steep Time: 1 minute (first brew)
Ratio: 3 grams per 6 ounces
Delicate aroma with a hint of floral notion. Taste is
smooth, light and sweet at first sip, but finishes with a
fleeting smoky taste.

11. Oolong Tea
• Often referred to as ―the champagne of teas,‖ oolong tea is
considered to be among the finest – and therefore most expensive
- teas in the world. The cultivation and manufacture of classic
oolong teas are restricted to a small area of southeastern China’s
Fujian and Guangdong provinces as well as the island of Taiwan.
• Oolong tea is ―semi-fermented,‖ meaning that it goes through a
short period of oxidation (fermentation) that turns the leaves from
green to red-brown.
• Tasting Notes: floral, fruity quality, reminiscent of peaches
• Health Benefits: helps reduce cholesterol build-up in the
bloodstream, which helps burn fat and contributes to weight loss
as well as prevent certain heart conditions.

12. Iron Goddess (Tie Kuan Yin)
Type: Oolong Tea
Origin: Anxi County, Fujian Province
Tea Garden: Jin Xi
Elevation: 1,600 feet
Water Temperature: 212 ºF
Steep Time: 1-3 minutes
Ratio: 3 grams per 6 ounces
Tie Guan Yin is named after the Chinese
Buddha, Goddess of Mercy. To make this tea, the
leaves must be of high raw quality and plucked at ideal
time. This imparts the distinct orchid aroma and flavor.

13. Big Red Robe (Da Hong Pao)
Type: Oolong Tea
Origin: Wuyi Mountain, Fujian Province
Tea Garden: Wuyi Star
Elevation: 3,200 feet
Water Temperature: 212 ºF
Steep Time: 1-3 minutes
Ratio: 3 grams per 6 ounces
According to legend, an emperor during the Ming Dynasty had a
mother who fell gravely ill. She drank this tea and immediately felt
better and was soon cured. In gratitude, the emperor sent large
blankets of rare red cloth to cover the trees during winter to insure
that they did not die from the cold. The locals affectionately began
to call the tea ―Big Red Robe‖. The tea imparts the lean aroma of
green tea and sweet, mellow taste of black tea. The liquor is deep
yellow and bright, with an osmanthus-like fragrance.

14. Black Tea
• Black tea is the most common
type of tea worldwide. It is made
by fully fermenting the harvested
leaves for several hours before
the heating or drying processes
occur. This oxidation imparts a
dark
coloring
and
adds
complexity to the flavor.
• Tasting Notes: more assertive
than green or oolong teas, soft
tannins, subtle honey sweetness.
• Health Benefits: speeding up
metabolism to burn fat, helps
prevent clogged arteries, thus
improving blood pressure and
preventing heart attacks and
strokes.

15. Fuliang Black
Type: Black Tea
Origin: Fuliang County, Jiangxi Province
Tea Garden: Fu Liang
Elevation: 1,600 feet
Water Temperature: 203 ºF
Steep Time: 1-3 minutes
Ratio: 3 grams per 6 ounces
This tea variety was popularized only 140 years ago. At that
time, black tea was not produced in this region of China. It
became very popular in England, especially in the Royal
Household.
This black tea is characterized by its tight slim shape, soft
buds, honey sweet aroma, mellow apple taste and bright red
liquor.

16. Lapsang Souchong
Type: Black Tea
Origin: Wuyishan County, Fujian Province
Tea Garden: Wuyi Star
Elevation: 1,600 feet
Water Temperature: 194 ºF
Steep Time: 1-3 minutes
Ratio: 3 grams per 6 ounces
Famous for its smoky aroma and flavor, this tea received extra
drying time over a smoking pine fire. The flavor is slightly
sweet, yet very smoky.

17. Pu-erh Tea (Dark Tea)
• Dark tea is an unique type of tea made
by post fermentation. The raw tea leaves
are sun-dried, and then compressed into
a brick. From here, the brick is left in
certain conditions that enhance the
fermentation process.
• Dark
tea
won
popularity
in
Yunnan,
Sichuan
and
Guangxi
provinces of China. Pu-erh is called the
―edible antique‖ and in China people
believe it will increase in value over
time.
• Tasting Notes: bold tannins, dark stone
fruit flavors.
• Health Benefits: anti-aging, aiding
digestion and weight loss, improving
the
eyesight,
and
even
curing
hangovers.

18. Pu-erh Brick
Type: Dark Tea
Origin: Xi Shuang Ban Na, Yunnan Province
Tea Garden: Jinuoshan
Elevation: 1,600 feet
Water Temperature: 203 ºF
Steep Time: 30 seconds
Ratio: 3 grams per 6 ounces
Type: Dark Tea
The leaves have a reddish-brown appearance and it is red, dense
and bright when infused. It has a special aged aroma and a sweet
mellow taste. Pu-erh is famous for its feature of ―longer steep
time, better aroma‖ which is its most important feature and
distinguishes it from other teas.

19. Water Temperature
Tea
Temperature
Premium Teas
176°F — 185 °F
Green Tea
176°F — 185 °F
Jasmine, Black
203°F
White, Pu-erh
212°F
Light oolong
185 °F — 194 °F
Dark oolong
194 °F — 203°F

20. Brewing Times
Tea
Green, Black, Jasmine
Brewing time
2-3 mins
Add water when there’s 1/3 left
1st brew 1 min
White, Oolong
2nd brew 1min 15 sec
3rd brew 1 min 40 sec
4th brew 2 min 15 sec
Pu-erh
Depends on personal preference.

21. Caffeine Content
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presentation:
• By weight, tea has more caffeine than coffee. However, per
cup, coffee has more caffeine than tea.
• The caffeine content of tea mainly depends on the raw materials
and
varies
depending
on
the
variety,
growing
conditions, harvesting season, picking criteria, processing and
other factors.
• No matter the type of tea – white, green, black, oolong - the
caffeine content is most present in tender, young leaves than
older leaves. Therefore, teas that have only buds (Silver Needle)
contain high levels of caffeine.
• Generally, large leaf varieties of Camellia Sinensis have higher
caffeine content. This variety is mostly produced in Yunnan or An
Hui Province (Black Tea, Pu-erh Tea). The terroir in these regions
and other factors contribute to the high caffeine content as well.
• Regardless, tea contains high levels of L-Theanine, which
actually counteracts the jittery effects of caffeine, helping you
feel relaxed and focused.

22. From our plants to your palate
Keep in touch!
Firsd Tea is a producer of high quality, authentic Chinese Teas. Our
teas come direct from the farms for you to enjoy.
Ask about our Wholesale and Private Label Options
Contact us here
New Castle, Delaware | www.FirsdTea.com