White Tea, called Bai Cha (pronounced ‘buy char’) in Chinese, has become more and more popular in recent times in the West thanks to the intensive (and often confusing) marketing done in relationship to its unique taste and health enhancing properties.
The production of tea is a mix of art and science. A lot of skill is involved, and getting a better understanding of what goes into our favourite beverage makes you appreciate your cup of tea even more.
In our previous article we have given an overview over how each type of tea is manufactured, whereas here we’ll dive into a bit more detail.
Today we’ll focus on the third and last but probably the most important aspect that determines the taste: the manufacturing process.
The concept of terroir has emerged as a key parameter for flavour over the past few years, and the wine industry has done a particularly good job at highlighting its importance. But what exactly do we understand by “terroir”, and what role does it play in tea?
There are three factors that determine the taste of a tea: the plant variety, the terroir and the manufacturing process.
Today we’ll explore the first of these factors, the plant variety, in a bit more detail – don’t worry, we’ll keep things simple!
Pure tea is a fascinating drink, not just because of its incredible flavours, but also because of how it is produced. From one and the same plant, skilled tea masters manage to produce all six types of tea and a dazzling array of different flavours without adding any chemical or natural flavours.