Name
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White
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Green
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Yellow
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Dark Wulong/Oolong
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Light Wulong/Oolong
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Black
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Puer
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Blend
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Rooibos
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Herbal
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Floral
12
Matcha
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Basic Description
History
Manufacturing Process
Best Production Regions
Grams per Serving (250ml or 8oz)
Grams/Liter
Typical Minimum Hot Brew Time (mins)
Typical Max Hot Brew Time (mins)
Median Hot Brew Time
Typical Minimum Cold Brew Time (mins)
Typical Max Cold Brew Time (mins)
Median Cold Brew Time
Recommended Hot Brew Temp (F)
Recommended Hot Brew Temp (C)
Shelf Life (Months)
Notes
Attachments
Reference 1
Reference 2
Reference 3
Teas
White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant. Currently there is no generally accepted definition of white tea and very little international agreement; some sources use the term to refer to tea that is merely dried with no additional processing,[1] some to tea made from the buds and immature tea leaves picked shortly before the buds have fully opened and allowed to wither and dry in natural sun,[ci
What is today known as white tea may have come into creation in the last two centuries; scholars and tea merchants generally disagree as to when the first production of white tea (as it is understood in China today) began. White tea may have first appeared in English publication in 1876, where it was categorized as a black tea because it is not initially[clarification needed] steamed like a green tea, to deactivate internal enzymes and external microbes.[5] White tea is often being sold as Silv
The base process for manufacturing white tea is as follows: Fresh tea leaf → withering → drying (air drying, solar drying or mechanical drying) → white tea[9] White tea belongs to the group of tea that does not require panning, rolling or shaking. However, the selection of raw material in white tea manufacture is extremely stringent; only the plucking of young tea leaves with much fine hair can produce good-quality white tea of a high pekoe (grading) value.
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12 records

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