Commodity products, including tea, have come under increased scrutiny during the past few decades for the exploitative labor practices often used in production. Understandable consumer concerns have led to the development and success of several fair trade certification programs, which seek to increase equity in international trade by encouraging dialogue and transparency in the sourcing process. These are undeniably noble and worthwhile goals, and the movement has seen great success in improving wages and working conditions for laborers, especially in industries like coffee and cocoa.

In the Phoenix Mountains of northern Guangdong, tea cultivation is a tradition dating back hundreds of years. Unlike other tea-growing areas, tea plants are not pruned into bushes or regularly replanted to increase crop yields. Instead, the plants are allowed to grow into full-sized trees, which are typically not considered mature until they are at least 60 years old. Over time, tea farmers in this area have cultivated a range of local tea plant varieties, using cuttings and grafting to preserve and curate specific fragrances from each plant. As a result of these traditional growing methods, Phoenix oolongs are one of the most intense, flavorful, and varied categories of tea in China.

Learn more about the four types of Oolong tea >>

These oolongs are often called dan cong in Chinese, which references the unique growing methods used. As with many other Chinese tea terms, however, translations are often imperfect. Today, with these teas gaining popularity in the international market, there is plenty of disagreement about what makes a “real” dan cong. Though it may seem like every vendor has a different definition, there are three main ways this name can be interpreted.

As drinkers of wine and coffee may already know, the terroir (or provenance) of any given crop has a major impact on flavor. Borrowed from the world of wine, terroir is a French word, which primarily describes the environmental factors of a region. The components of the soil, the altitude, temperature, and levels of precipitation in the growing region can all influence the flavor of the finished product, whether that is wine grapes, coffee beans, or tea leaves.

Terroir also encompasses regionally-specific growing methods, such as traditional harvest dates or standards of plucking and pruning. In the context of black tea, which is now grown on almost every continent, these variables cover considerable range, and produce a huge variety of unique styles. While worldwide production falls outside the scope of our expertise here at Red Blossom, China’s vast borders include several distinct regions that produce unique black tea styles, and offer a snapshot of the ways in which terroir can influence black tea flavor.

The harvest date of a tea is one of the four main components of any tea’s identity, influencing the final flavor profile and often determining the level of quality. In many regions, tea is harvested all year round, but the differences between harvest seasons can be so great as to make a completely different tea. On the other hand, the growing conditions required for many premium teas limit output to just one or two harvests per year.

Regular readers and tea aficionados may know that spring harvested teas are often desirable for their naturally sweet flavors, but not all tea styles prioritize sweetness. Each tea has a unique set of standards for judging quality, and each has a distinct harvest season with ideal conditions for meeting those standards. Here, we’ll offer a quick overview of the teas and characteristics to expect from each harvest season.

Even though all teas come from the same species of plant, cultures around the world have developed many different ways of cultivating, crafting, and talking about tea. Often, the terms used to indicate grades or quality in one region are not applicable to teas grown in other countries, or even neighboring areas.

White tea is commonly lauded for its minimal processing, which is said to leave more of the naturally healthful compounds intact in the finished tea. While the health claims are difficult to prove, it’s true that white tea processing only really takes one step, called fading.

White and green teas are both commonly touted for their minimal processing and beneficial antioxidants. Many sources cite differences in processing, caffeine, or antioxidant levels as defining features between the two types. But among dubious health claims and heavy marketing, it can be hard to tell what, exactly, makes these two types of tea so different. Most teas categories, including green teas, are defined by the steps used in processing, but the definition of white tea is a little more specific. In this post, we’ll break down the differences between the two styles based on the four components of any tea’s identity: variety, provenance, harvest date, and craftsmanship.

Jasmine tea has been a luxurious treat for the Chinese aristocracy since the Ming Dynasty, when fresh, loose, leaves started to gain popularity. But to many tea purists, it can seem like a cop out - a fragrance added to mask the flaws of sub-par tea leaves. The truth is that jasmine teas, like all other tea types, are made in a wide range of quality levels, including both opulent delicacies and inferior imitations.