Teas are classified by the degree of oxidation. By theory, green teas are non-oxidised while red teas are fully oxidised. Oolongs, or semi-oxidised teas, are anything in between green and red teas. Each tea is processed differently and constitutes different health benefits.
Green Tea 綠
Non-oxidised. Hand-plucked first flush young buds and leaves of old-stock tea trees before Qing Ming Festival (April 5th or 6th). 8–10 hrs shaded withered. Three firings low to high temperature, wok-fired by hand.
White Tea 白
Minimal oxidation. Hand-plucked first to second flush of young flying buds and young leaves of "Da-Bai" tea trees. Natural-shade withered under sun or indoor for 24 hrs. Highly prized for protection for 24 hrs. High fire heat set.
Red Tea 紅
Fully oxidised. Hand-picked young tippy buds and leaves of old tea trees (over 200 years old). Rolled and fresh-set before redox-dried oxidation. Den-matured.
Oolong Tea 青
Semi-oxidised — anywhere between green and red teas. Oolongs vary widely in oxidation level and processing style, producing a broad spectrum of flavours from floral and fruity to robust and smoky. Sub-categories include:
- Floral 花香 — lightly oxidised, delicate and sweet
- Fruity 果香 — medium oxidised, complex and smooth
- Robust 濃香 — heavily oxidised, aromatic and thick
- Smoky 炭香 — charcoal tray finished, round and lingering
Oolongs contain both caffeine and theanine, which energise and relax you simultaneously — making them ideal for focused work or mindful moments.
The Oxidation Spectrum
Understanding oxidation is the key to understanding tea. The more oxidised a tea, the darker its liquor, the fuller its body, and the more robust its flavour. Processing methods — from withering and rolling to firing and roasting — shape each tea's unique character and health profile.