Tea Processing Explained in Full: How Raw Tea Leaves are Transformed into the 6 Major Tea Types

In this KZbin video, we explore the processing techniques of the six major types of camellia sinensis tea: green tea, black tea, oolong tea, yellow tea, dark tea, and white tea. We provide a brief overview of the key steps involved in the production of each type of tea, and discuss the factors that affect the flavor and quality of the tea.
Tea, which is made from the leaves of the Camellia sinensis plant, is a popular beverage that is enjoyed around the world. There are many different types of tea, each with its own unique flavor and health benefits, and the processing techniques used to manufacture the tea play a critical role in determining its quality and flavor.
Green tea is made from unoxidized tea leaves and is known for its fresh, vegetal flavor. The key steps involved in producing green tea include plucking the tea leaves, withering, steaming, rolling, and drying. The timing and method of each step can affect the flavor and quality of the tea.
Black tea is fully oxidized and has a rich, robust flavor. The key steps involved in producing black tea include withering, rolling, oxidation, and firing. The timing and method of each step can affect the flavor and quality of the tea.
Oolong tea is semi-oxidized and has a complex, nuanced flavor that falls between green tea and black tea. The key steps involved in producing oolong tea include withering, bruising, oxidation, and firing. The timing and method of each step can affect the flavor and quality of the tea.
Yellow tea is a rare and little-known type of tea that is made using a special production method that involves slow oxidation and careful firing. The key steps involved in producing yellow tea include withering, rolling, oxidation, and firing. The timing and method of each step can affect the flavor and quality of the tea.
Dark tea, also known as fermented tea or post-fermented tea, is made using a process of microbial fermentation that gives it a unique flavor and aroma. The key steps involved in producing dark tea include withering, rolling, microbial fermentation, and drying. The timing and method of each step can affect the flavor and quality of the tea.
White tea is made from the unopened buds and young leaves of the camellia sinensis plant, and is known for its delicate, floral flavor. The key steps involved in producing white tea include withering, rolling, and drying. The timing and method of each step can affect the flavor and quality
Chapter 3 of the Masterclass on Tea covers EVERY step of tea processing required to transform raw green tea leaves INTO one of the 6 tea types. Also, we dive deep into many of the biochemical processes that underlie the formation of taste and aroma through tea processing. Interesting key tea processing steps covered in this chapter include White Tea Withering, Oolong Tea Bruising, Black Tea Fermentation, Green Tea Fixing, Yellow Tea Yellowing, and Dark Tea Post-Fermentation. #Tea #TeaProcessing #WuMountainTea
00:00 - 1 Sentence Summery + Hype Reel
2:09 - Processed Tea is Unlike ‘Processed’ Food
3:31 - White Tea Processing
4:07 - Withering: The Key Step of White Tea Processing
5:17 - How Tea Plant Stress Response Builds Aroma
7:47 - Withering Catalyzes Flavor Formation Processes
11:03 - Tea Polyphenol (Catechin) Oxidation
13:14 - Solar Withering & Recap
15:09 - Drying
15:39 - Tea Drying Builds Flavor Through Maillard Reaction Product Formation
16:53 - Oolong Tea Processing
17:25 - Bruising: The Key Step of Oolong Tea Processing
20:02 - Oolong Tea Fixing
21:07 - Tea Rolling
22:49 - Black Tea Processing
24:04 - Fermentation: The Key Step of Black Tea Processing
26:03 - Green Tea Processing
26:33 - Fixing: The Key Step of Green Tea Processing
28:34 - Yellow Tea Processing
29:36 - Yellowing: The Key Step of Yellow Tea Processing
32:09 - Dark Tea Processing
33:02 - Post-Fermentation: The Key Step of Dark Tea Processing
34:44 - Dark Tea Aging: The Optional Last Step of Dark Tea Processing
37:01 - Chapter Recap
37:36 - Preview of Chapter 4: Formal Tea Tasting & Quality Assessment
COMMENT BELOW with thoughts, questions, or video ideas to cover with future Tea videos
DON’T FORGET: We have a free downloadable PDF the recaps the main takeaways and provides a few of the helpful educational graphics shown in the masterclass videos - you can access all of that here: wumountaintea.com/a-mastercla...
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Credits:
Intro track: I Dunno by Grapes ccmixter.org/files/grapes/16626 Creative Commons - Attribution 3.0 Unported- CC BY 3.0 Free Download / Stream: bit.ly/i-dunno-grapes Music promoted by Audio Library • I Dunno - Grapes (No C...

[@wumountaintea]

Don't Miss Chapter 4! (5 Steps of Formal Tea Quality Assessment): kzbin.info/www/bejne/oZrUpKV3r8yVkJo Feel like skipping around to other chapters? They're all linked right here: Introduction to The Masterclass on Tea + My Story with Tea: kzbin.info/www/bejne/enjJfKuLa7Srn9k Chapter 1 - Laying out the 6 tea types and exploring their awesome sub-types: kzbin.info/www/bejne/onK8g42bea9nhsU Chapter 2 - Exploring the biology and cultivation of tea plants: kzbin.info/www/bejne/o6bRe4KeYpZsr80 Chapter 3 - Everything about tea processing: kzbin.info/www/bejne/gqKnnGWprLmceJo Chapter 4 - How to conduct a formal tea quality assessment kzbin.info/www/bejne/oZrUpKV3r8yVkJo Chapter 5 - How to make a good cup of tea and not make a bad cup of tea: kzbin.info/www/bejne/gpDPmXx6jc-Zaq8 Chapter 6 - Health effects of tea (EPIC CHAPTER DON’T MISS IT): kzbin.info/www/bejne/pGW8oXqYiNKUfKc Chapter 7 - The History of tea from 2737 BC to today’s Tea Renaissance: kzbin.info/www/bejne/iqHHoIhteamojtE Chapter 8 - Today’s Tea Industry Issues: kzbin.info/www/bejne/pXSllZ-nf7Z4baM

[@robertfaucher3750]

Watched the whole thing can't wait to experiment with these proccesses myself

[@edenshorthousesthouse1925]

Thank you i learned alot and remembered alot too I think I watched your channel a few years ago maybe nearly ten

[@essendossev362]

I can't believe this is just free online. Amazing collection of knowledge, so well presented, clear and easy to follow. It's a video textbook! Way to take advantage of this medium to make this knowledge more accessible. Bravo.

[@harmonicaveronica]

I believe it's able to be free because they sell tea! Making educational tea videos is part of marketing whether or not that's the intention. Not in the obnoxious "and here's where you can buy my product!" kind of way. I believe this guy genuinely wants to educate people about tea! But I'm sure that the end result is that some small percentage of people watching these videos get so excited about tea that they want to try some new varieties, and hey look, the website is right there where they can order stuff, and they know it's going to be a reasonably high quality because it's coming from someone who knows a ton about tea and is passionate about it

[@essendossev362]

@@harmonicaveronica ahh I hadn't even realized! I appreciate that it's not an obnoxious advertisement. And I agree, his enthusiasm in educating folks about tea really shows :)

[@mattisamackern6981]

As someone who studied chemistry and works in a pharmaceutical lab in Germany, the video is interesting on so many levels. I see tea in a completely different way now. Thanks man.

[@jakkuwolfinsomnia8058]

I graduated in Biochemistry from university years ago, and one of the most rewarding experiences was learning how life’s chemistry works so beautifully and predictably in response to external conditions. Being able to apply what I’ve learned to bridge a deeper understanding of tea (I’m a tea enthusiast) is really fulfilling. Thank you for going into detail and providing research references

[@wumountaintea]

You're welcome! I'm glad that your prior experience in Biochem is allowing you to build this deeper appreciation for tea 😊🌱🍵 The science-loving tea community is really who I make my videos for, so I'm happy that you found the channel 🙏🌱🍵💚 Plenty more vids on the way, so keep in touch! - Dylan

[@cavaleer]

Yeah, Biochem should be taught in grade school. Use animation and change the Greek/Latin words to something easily understood and kids could learn it easily.

[@jakkuwolfinsomnia8058]

@@wumountaintea thank you so much I’m really grateful for your kind words. I’ve been subscribed ever since and I’m very grateful for your videos. Bless you 🌱🙏🍵

[@Shadowarfare117]

Your work really is excellent. I've been taking in as much knowledge as I can with the hopes of one day growing my own leaves for processing. You've taught me so much that I've wondered about enabling me to better appreciate tea, even if I never grow my own. I subscribed after one video.

[@superfluityme]

If you don't already know, you may be interested in the bruising and fermenting of blackberry leaves to produce a tea that tastes of blackberry.

[@1Lightdancer]

This is an awesome step by step for processing tea!! I have a young Tea camellia, and several seedlings that we'll plant soon. I had a ~15 year old shrub at my last house, and learned to process (closest to your description for Oolong!) with a friend who has 9 Camellias!! I love the explanation on why they smell so heavenly as they are withering! We use a wok, roll in a tea towel and kneed (looks like a handkerchief doll!) Then pop in hot oven for 3 minutes, 2, then 1 - I used my Air fryer for a batch in early summer! And then air dry a bit more (tea towel on a rack) if needed. I'm in Oregon, and the Sochi variety does so well in our climate!

[@diogoantunes202]

I've never drunk a single cup of tea, but I love the way you teach. It's great that you manage to bring so much research and technicalities in such an easy going way. Great video!

[@Kalumbatsch]

Peace and greetings from the people of Earth. Which part of the galaxy are you from?

[@chadczternastek]

What a complete, perfect explanation of tea. You answered every question I had and it was a pleasure to watch how this was presented.

[@wumountaintea]

Thank you for the comment Chad! 😄🙏 I'm glad you enjoyed the video and had your tea questions answered! 👌🌱🍵 Plenty more vids on the way ! Best, Dylan from Wu

[@jane_gorelove]

as someone who's a tea hobbyist and read a couple of actual physical books about tea, your videos are so far the best I've found on youtube! love how multidisciplinary your explanations are!

[@corneliacarden4344]

I love tea because of its health benefits, and gentleness to my stomach. I had no idea the art and science of tea was so complex. I appreciated your explanation of all the processes and their effects on the tea leaves. Thank you🌿

[@Alexbfd94]

I did not expect this to be so in-depth and informative! I have learned a lot today. Thank you for this.

[@caskaptein9889]

As a chemistry student and tea lover, this is exactly the information that gets me excited!

[@collin6885]

Your level of production and dedication to a scientific explanation (with sources!) is deeply impressive and such high value content. Thank you ~ ~ ~

[@Tasman_Tea]

I must say, that as an English Literature teacher (read: non-science brain!) Dylan elucidates the technical/scientific aspects of tea production so well. These videos are so in-depth, but hugely interesting. I have learnt a bunch of new things about tea processing, despite having been a tea-geek for over 25 years! Thank you, Dylan!

[@abdullahalmosalami2373]

I absolutely love this series, I love this video, I love the scientific detail! Even to someone like me who has no biochemistry background (I'm a software/electrical engineer), you presented the material fairly digestibly! Thank you Dylan. You got yourself a subscriber x100.

[@ROMANTIKILLER2]

These videos are incredibly informative and very clear even for someone without chemistry background. I have been drinking and enjoying tea all my life, but I had no idea of the complexity behind it (heck, I even thought that oolong was just another very nice green tea and pu-er a black tea before going into this series). Thanks for putting this together.

[@robin4999]

I have already commented in the last video but here is another one to help with the algorithm. Your videos are exactly what I've been searching for. Love the deep-dive into the plant biology and terroir. Thanks man!

[@wumountaintea]

I appreciate the algorithm boost Robin! Really happy the videos are hittin the spot 🌱🍵🤙 (I know the feeling of finally finding one good video on KZbin haha.) Tea plant biology is incredible, no? What a cool species Thanks for watching and commenting 🤗 More vids on the way 🍃 Dylan

[@robertarnesen3632]

EDIT: (I see this was already addressed in comments.) I really love your videos but one thing that annoys me when discussing tea processing is what I consider the misuse of the term fermentation. Fermentation is the breakdown of substances by yeast, bacteria or other microorganisms. When referring to the "fermentation" stage of black tea I think it would be more appropriate to use oxidation instead. Fermentation should be reserved for discussing the actual microbial activity of hei cha when wet piling. Fermentation and oxidation are very distinct and separate processes.

[@wumountaintea]

Yeah this is a recurring issue. I probably do not need to knowingly use the wrong terminology anymore (thus perpetuating confusion). I also plan to make a video with @cookingwithQ about this topic so stay tuned.

[@MetaPhysStore0770]

Polyphenol oxidase (PPO) and peroxidase (POD) are the two natural endogenous enzymes present in fresh tea leaves responsible for the oxidative process (tea fermentation) in the manufacture of black tea. Its called "tea fermentation" for a reason! Get annoyed all you want.

[@_de_reve]

I keep enjoying this class so thank you for sharing this for free!!! as an art historian with a taste for tea i really enjoy learning about the different processes and things i never heard of in my cultural studies! ✨

[@martinmilek3572]

I am just impressed about the sheer amount of information that are packed into these videos! :) Thank you

[@FlyingBalcony]

The intro is all I needed to know how experienced you are in tea, amazing vid.

[@wumountaintea]

aw thanks!! glad you liked it! 😃🌱🍵 Do you have a favorite of the 6 tea types?

[@MrWilliamSide]

Thanks a lot for the video. It's so instructive and goes much deeper then I expected. Every subject is a fractal. Your segment where you ask yourself what is happening made me laugh out loud as I was exactly thinking the same thing. Great content, thanks again for making it.

[@osotanuki3359]

this is such a cool video. i really love learning about the biochemistry of all these things people rarely think about, and this video really presents it in such a clear and understandable way. i love tea and i love biochem and this is such a wonderful combination of the two. thank you so much for making this

[@catchang8234]

Hi! Discovered your channel tonight. We are really enjoying it and love the scientific and historical content. You haven’t talked about the bubble-tea phenomenon that has now spread well out of Asia. While it’s not “pure” tea, it is bringing tea to a large fresh market that may not have drank tea before. Love your videos! Keep up the great work!

[@allisonjames2923]

Sounds like I need to try white tea, pan-fried green tea or yellow tea to develop a true taste for it. What a fascinating & in-depth discussion, although you explain the complex concepts of oxidation, enzymatic effects etc very well for the less scientific audience. Fascinating video thank you & your passion is evident. Will be sharing it with my entire tea-drinking family 😁

[@wumountaintea]

That's awesome!! I'm really glad you were able to pick up some useful information from the video 😀🌱! Also, thanks for the kind feedback and for sharing the video with your tea-loving family!! 🙏 More vids on the way 🍵🌱 -Dylan

[@dracula400]

I was looking for a video to fill the gaps in my knowledge of tea and this video was really informative, makes me appreciate tea even more. Thanks Dylan for this amazing presentation and I wish you all the best in your future endeavours.

[@deutschlander2070]

As a biochemistry student I am really really impressed that you are going so far into the metabolic changes. I love knowing about the biochemistry that is behind what I cook or drink and as a long time tea lover this video is wonderful

[@annettemartin586]

This has got to be one of the most fascinating, densely-packed, yet accessible videos I've ever seen!

[@thealchemist-hr8me]

This in-depth explanation into the processing differences between the tea types was fascinating🤯 Aged Pu'er is my absolute favorite kind of tea, which I didn't even know existed until I got much deeper into tea about a year ago, since then Gunpowder Green Tea is my favorite morning tea with Aged Pu'er in the evenings🤤 And since really dialing in what I do and don't like I've basically been drinking tea almost daily now and I love to brew medicinal herbs with a good cup of tea, their synergy can be amazing. I feel so much better since adding tea to the list of beverages that I drink daily 💯 Replacing a daily energy drink habit with tea has made me feel much healthier too since making it a consistent thing. Although during my exploration of tea I developed clear preferences for what I prefer, and I don't regularly diverge. Your video clearly explained to me why it is that I prefer certain things, but also gave me information that can help me begin to diverge into other similarly processed things as well. So hopefully I can expand my horizons into this wonderful botanical even more😁 I greatly appreciate you spending the time and effort to share all this knowledge with us all🙏 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃

[@alexgillies4183]

Thanks so much for the excellent breakdown of the major teas! I just finished my first home-brew beer and I recognized some similar chemical reactions with the enzymes (I laughed when you were talking about components "mashing" together since mashing is an integral part of all-grain brewing).

[@esthela5]

This class was awesome. Long but great and full of quite comprehensible information. Thanks a lot. I will continue with the next chapters.

[@powerhousebakeryatnutritio1311]

This is a fantastic in-depth discussion on tea processing! Thank you so much!

[@Buenting-Teemuseum]

well we heard and read from so many people about tea processing (and they all told us more less the same then you did here) but no one explainend it this good. i think this is the best explanation of withering i ever read/heard. hope many people can learn from this.

[@wesleychaffin4029]

This has got to be the best and most detailed tea channel on youtube

[@magius5593]

Always a pleasure when someone knows their subject really well and are able to share their knowledge in a very meaningful way. Thank you

[@DW11111]

Its absolutely amazing the similarities in processing white tea and processing cannabis.

[@coreyleung2539]

Can you share with us the scientific papers you referenced in the videos? I am particularly interested in those about Black Tea! Many thanks in advance.

[@Camilacpinto]

Fabulous! Deep content with many citations of scientific articles. Congrats for that amazing content.

[@lorenpinkham]

Dude this is one of the best channels ever. I want to grow my own tea plants now.

[@adrianleong]

Dude, you're a lifesaver! I have an exam on teas and I couldn't figure out this basics! Thank you.

[@coreyleung2539]

Wow, this is really impressive! I was like trying to fast forward the whole thing, but you really nailed me! And I watched the whole video in its entirely! It's like you have digested all these scientific papers and summaried for us into these videos plus giving us all these knowledge and experiences you learnt from actually making teas in the FuJian (I guess)! Thank you so much for doing that!

[@g.m.5448]

amazingly interesting! thank you! i've never had this lecture in such a compact and comprehensive way.

[@wumountaintea]

You’re welcome! Glad it clicked for you 🤗🍵🌱

[@stoborking]

This video is so informative and well put together, thanks!

[@Jango1989]

An absolutely brilliant video! Thank you very much for making this! 🍵

[@upsidedownheehoo]

This is absolutely incredible. Thank you so much for bringing this knowledge it’s very valuable for me

[@SO-ym3zs]

Many thanks for this video! Really interesting stuff. Kudos for making the material layman friendly but not condescending or dumbing things down.

[@michaelg3934]

Wow. Such a great Masterclass. I really enjoy it !

[@bruce-le-smith]

This is really incredible. I have some tea nerd friends, and have read a bit about tea. But this explanation was so clear and logical, thank you!

[@derschlawiner4314]

you’re the man, love these videos

[@michellemooney1460]

So excited to have stumbled onto ur channel. U explained all of this so masterfully! Really enjoyed learning about the processing of tea.

[@Losttoanyreason]

Way more about tea than I ever wanted to know.

[@Steaphany]

I love the chemistry details !!!

[@Don_Dries]

Such an interesting wel made video! Passionate people are the most fun to listen to!

[@sailorguy9288]

Extraordinarily explained ..

[@diaoyujams7703]

Excellently explained

[@skepticbb93]

You are a really good teacher/explainer. I can't wait to appreciate my tea more now.

[@wumountaintea]

Thank you! 😃 Very happy to hear that 🌱 What tea you reaching for first?

[@95_Nepentheses]

This was really interesting! Thanks for the work!

[@rodrigoconcha794]

love your work man, thanks for sharing your knowledge !

[@wumountaintea]

Thank you brother! I’m happy to 🤗🍵🌱

[@stevenjacobs2750]

Amazing info. Thanks for sharing all your hard work.

[@xmaxxmax]

never knew there was so much chemistry in tea making.

[@mangezable]

KZbin gold! Thanks man.

[@asfasdfadf9820]

this is wonderful, thank you so much!

[@spiritcore1]

Thank you so much! This is very informative and interesting.

[@fromtheotherlane369]

i'm learning so much from this thank you!

[@pgalaxy]

excellent informative video thank you, answering all my questions and more

[@ShahNawaz-je3tb]

Wow thanks alot the way you explained about tea its amazing ❤

[@TheYashie]

Yes! 40 minute video drop on my birthday, can't ask for a better present :D

[@wumountaintea]

Happy Birthday Bro!!! 🎊🎉🌱🍵🙏 I tried to start the upload last night so you wouldn't have to watch in 360p again 😂 Enjoy your b-day man, break out some of the good stuff 🍵

[@TheYashie]

@@wumountaintea I was wondering how I got HD right away! Thank you Dylan you treat us well

[@aaronyork3995]

Excellent I’m a bio geek and tea lover. I was sipping green tea when I saw this video in my feed. Oolong is my top favorite

[@clovernfmk9316]

Your tea video series are like a university text book.

[@sunset3052]

Thank you for sharing, great video!

[@thegreatujo]

This was a really well done video. Loved the scientific paper references.

[@wumountaintea]

Cool! Glad ya liked it :) Thanks for watching 🌱🍵🙏

[@bedhedd]

This got recommend to me through the yt algorithm, glad I clicked on it and started watching the playlist!

[@wumountaintea]

I’m glad too! 😄🌱🍵 Enjoy the series ~ DM me with questions 🙌

[@ellocodos]

Interesing and very informative! Thanks for the education!

[@wumountaintea]

Glad it was helpful! Thanks for watching 🤗🍵🌱

[@auniciasharpe7293]

Thank you soooo much for this great video!!!

[@nickfosterxx]

'Enzymatic pandemonium..' loving this. Had no idea about the complexity and activities of withering. pitched at just beyond my level cos never heard of catechins, but hanging in there. i'm going to make my own teas one day soon. Subscribed!

[@wumountaintea]

Haha hang in there! The pandemonium subsides 😜🤗 Thanks for the comment 🙏🍵🌱

[@blackwell68]

Thanks for the informative video. I appreciate that you did not dumb it down. Having the information presented, even if it is not relevant to my level of understanding shows respect to your viewers. But do everyone a favor and fix the sound quality, it took actual effort to hear you through the echo. I feel sorry for the people who gave up trying and clicked of, they missed alot.

[@fxm5715]

This was a great intro to tea making. I've always wanted to try growing my own, and now I have a much better idea of what is involved. After this I'll be searching through your back catalog to see what cultivars might be appropriate for my goals and climate. Thanks!

[@wumountaintea]

Nice! You’re welcome 🤗🍵 Give it a go! Doesn’t matter how much experience one has in making tea, anytime you start with a new tea crop (new farm/ new cultivar), you always have to go through trial and error. So you might as well just get started and see what happens! I might recommend starting with Green or White tea. Keep me posted! 🤗🌱🍵 - Dylan

[@knight_lautrec_of_carim]

never knew ther was so much science behind it... cool video.

[@wumountaintea]

Thank you! 🤗🌱🍵

[@Stickmayne]

Awesome. Thanks so much

[@siberx4]

To be fair, food processing often involves a variety of steps that don't add any outside ingredients too, but there are almost always at least some additives used for various purposes in food processing. Great video though, very enlightening to somebody who drinks tea but did not have a good understanding of the processing steps involved in the various types! I was briefly confused when you initially mentioned rolling would enhance enzymatic activity for black tea processing because I assumed the fixing you mentioned just before this for oolong would have denatured the enzymes, but it makes sense when black teas _don't have_ a fixing step (at least until drying, which I assume would also halt all/most enzymatic activity due to both the high temperatures during drying and the removal of water which I think would be required for enzymes to act) so the enzymes will still be active during rolling, unlike for the other types. The mention of the different fixing methods was fascinating to me, because I've always felt that Japanese green teas tasted much more "grassy" than Chinese ones, and this difference in fixing steps completely explains why. Mystery solved, for me at least! Question for you: I have found that full-leaf teas can be steeped much longer without introducing bitterness than lower more broken-up grades. I had always assumed this is because the broken damaged edges of the leaves release more bitter compounds into the water than the undamaged surfaces of the full leaves, and the smaller the pieces you have, the more "broken edges" you have in your total surface area so you get a tea that's correspondingly more likely to come out bitter with longer steeping times. Is this accurate, or is some other factor responsible for this effect?

[@wumountaintea]

Thanks for the comment - sounds like you were able to follow the information well 👍🍵 As for your question, the surface area explains a significant portion of it, however another factor is that typically only lower grade (i.e. less umami more bitter/astringent) tea leaves are subjected to grinding and tea bag processing. Left whole, they would still taste more bitter, but the increased surface area from chopping would add to the problem and amount to a significantly more bitter brew compared to a high grade whole leaf infusion. Feel free to reach out with more Q’s, Dylan

[@SchmittsPeter]

That was great, thanks a lot!

[@wumountaintea]

You're welcome!

[@user-yn4xc8kt3i]

I grow tea, but have had a hard time learning how to process it into the final product. My bush is about 4 or 5 years old. Thank you for this info!!

[@user-fi1qm5mc9k]

Great video!!

[@davidbwa]

Very educational. I thought it was different types of tea plants.

[@agcala9619]

Amazing. I had no idea tea was such a big deal till recently and I certainly did not know there were so many teas. I do like the idea of raw tea and fermented tea. The only tea I had known before was the tea sold at Walmart. Thank you for this information. A few days ago we did buy pu' erh and rooibos tea from Amazon. Eva

[@MsAaprill]

Thank you so much for this in depth knowledge, very interesting and valuable! One thing though, 12:15 „flavus“ is Latin for yellow, golden would be „aurum“, still makes sense ;-)

[@wumountaintea]

Haha, gratias ago tibi, magister! 🌱🍵

[@alexanderchaihorsky4605]

Xcellent lecture. Deep enough to show thescale of the art and science of it without too much details, but with references to important scientific articles. I worked as a geologist in China in early 2000s and had a privilege to buy my tea library when it was still possible for quite reasonable price. My green pu-ehrs are now 40-60 years old and remind me daily of that great time.

[@wumountaintea]

What a treasure! Nothing transports you back in time like an old tea cake that you haven’t had in years. Must be fun to sip and reminisce on those years, I’ve heard some call that time a golden era for expat life in China

[@alexanderchaihorsky4605]

I studied Chinese writing systems for many years as a hobbi and that lead to many other Chinese-oriented interests, like history, literature, etc., so for me time spent in China, especially provinces, was priceless. Unfortunately, the Chinese government interest in collaboration with US mining companies was short-lived and by 2007 most of the projects were frozen. Tea was cheap, many local small shops had huge selections, rare puerhs were abundant and dirt-cheap, compared with current prices. But slso much of the tea technologies were lost - sophistication and complexety was all in Taiwan and HK, in mainland the art was still considered an elitarian habit like female feet wrapping.

[@Abijah12411]

Wow, I never knew there was a 'dar' tea, and only learned about 'white' about 10yrs ago....thank you🌻

[@Top12Boardsport]

Most interesting is nutritional value. And that is the green and the steamed one.

[@catlam444]

Thanks!

[@andreyhempburn]

I fell in love with Fujian Rock tea

[@mertondeveza8285]

Very professional and informative videos!Thank you for this! Question on drying: I don't own a drying machine as yet. What is an alternative way of drying? June 5, 2023 at 1300 hours

[@tonymagana5015]

Episode 4 seems like the episode I never knew I needed. With all the diversity among types and differences in quality from batch to batch, is there any way that is better than trial and error for determining what type of tea I might enjoy the most? Is this a silly question because they are all so unique?

[@TheYashie]

The advantage of trial-and-error is that you get to drink a ton of tea along the way hehe

[@tonymagana5015]

@@TheYashie that is a wonderful point!

[@wumountaintea]

Ok, so Chapter 4 just went live, so you can check it out anytime. Generally, there are some things that are highly subjective (like which of the 6 tea types do you personally enjoy drinking most), and there are other less subjective things (like which of the following 5 green teas has the most savory taste profile)... Remember that Chapter 4 is really more of a scientific process used by industry professionals - anyway, I think watching the new video will help answer some questions, but generally I think this is a very interesting topic that we can dive into :)

[@alesh2275]

Japan has an additional tea type, Hojicha, which is fermented tea from the stem of the tea plant.

[@moonshadownorah]

This video is amazing!❤ Iv become enlightened on the tea processes. Definately looking to buy your products. As a retired chemist, I do appreciate the refresher couse😊. Great job!!

[@David-lq2xg]

Great work. Best content on this topic. Can you taste the difference if the tea leafs are from different farms, but undergoes the same process? How crucial is the tea processing v.s. tea leafs quality?

[@ryanchen4112]

awesome!

[@chancebranham5237]

please keep it up i love your channel

[@itsimplykc]

Hey, Thank you for these incredibly informative videos. This is helping me really understand the 6 types and also the type/ variety by region and organize it all. I have a question is "fixing" the same as "kill green"?

[@lmclrain]

Just subbed, I love tea. Will keep autoliking future videos

[@wumountaintea]

Awesome!!! 😃🙌 We have lots of really cool topics in the tea world to cover in the coming years 🌱🍵 thanks for the support and encouragement ! 🙏😊 Looking forward to connecting in future videos Dylan

[@TheYashie]

Quick black tea question! Some people call the blackening process 'fermenting', some say 'oxidation'. Are both terms equally okay to describe that step of the process, or is one better than the other?

[@wumountaintea]

Good question 👌 Technically the correct term for that process would be 'oxidation' (or 'catechin oxidation' / 'enzymatic oxidation' / 'enzymatic browning'), however everyone says 'fermentation' (even though it is technically incorrect), so I just use both terms... (which doesn't help the problem haha). The difference is that 'fermentation' usually implies microbial activity, while oxidation is just the actions of tea leaf enzymes. Anyway, I decided a long time ago for my own sanity that I would not put up a fight about this discrepancy (because it is such a common mistake), so I just say whatever 🌱😄

[@TheYashie]

@@wumountaintea Ahhh nice! I have wondered this for ages now, I'm glad I got this cleared from you :D I also used to be confused about 'Red and Black' teas vs 'Black and Dark' teas but figured that out recently as well. My knowledge grows!