There are many varieties of China grown tea. China was the pioneer of the tea industry for thousands of years.

Yunnan Tea

Yunnan tea, also known as Dian hong, represents a fairly high end gourmet black tea that is grown in the Chinese province Yunnan. Compared to the other varieties of black tea grown in China, dry Yunnan tea includes a greater number of bud hairs that are colored golden-orange.

There are 3 varieties of Yunnan black tea:

1. Broken Yunnan includes a significantly low number of golden tips. This particular variety is best used in tea blends, as alone it has a mostly bitter taste. A visual inspection of the leaves will help you distinguish this variety from the better ones. Broken Yunnan dried leaves are mostly black with just a few golden buds. The infusion obtained from these leaves is reddish brown and the taste is compared to cooked pu-erh tea.
   
   
2. Yunnan Gold has more golden tips than Broken Yunnan and more dark tea leaves. The brassy red color and the vivid sweetness are the main characteristics of the brew obtained from this variety of tea.
   
   
3. Yunnan Pure Gold consists only of golden buds that have tiny hairs all over their surface. From a distance, the dried leaves seem bright orange. This color turns to reddish brown after brewing. Yunnan Pure Gold is characterized by a bright red color, a subtle flavor and a sweet taste.

Golden Yunnan tea has more golden tips than the Broken Yunnan tea. The brassy red color and the vivid sweetness are the main characteristics of the brew obtained from this variety of tea. The golden buds have tiny bud hairs all over their surface. From a distance, the dried leaves seem bright orange. It steeps a reddish brown after brewing. Yunnan Pure Gold is characterized by a bright red color, a subtle flavor and a sweet taste.

As all types of black tea, Yunnan tea also goes through fermentation. Lychees, rose and longan are mixed with the tea leaves and left to ferment. This combination contributes to the final aroma of the tea brewed from Dian hong leaves. The most qualitative varieties of Yunnan tea create a brassy golden orange tea. The taste is sweet and features a subtle aroma. Sharpness is not one of the features of this tea. On the other hand, less expensive varieties of Dian hong make a brew that is dark brown and very bitter.

Yunnan Pu-erh Tea

Pu-erh tea represents a variety of tea grown in the Pu’er County from the Chinese province Yunnan. Raw or green (sheng pu-erh ) and ripened or cooked (shou pu-erh) are available. One of the main characteristics of Pu-erh tea is that it can be brewed right away or aged for a long period of time. Regarding the aged Pu-erh, there are many counterfeits, so buying from a reliable retailer is very important.

The availability of Pu-erh tea also depends on its age. Fresh Pu-erh tea is usually presented as loose leaves, while the aged tea comes in cakes of compressed tea, which are also known as tea bricks, touchas, as well as other shapes. Tea cakes made from Pu-erh tea aged for 10 to 50 years may be found, and with a bit of luck, even bricks from the beginning of the 20th century. However, you must keep in mind that the price of such a tea cake can exceed several thousands of dollars.

A Pu-erh knife is necessary for taking the flakes of tea off the cake. As an alternative, the whole cake can be steamed until the heat and moisture soften it enough for you to take a bit. Pu-erh is best served in Yixing teaware or in gaiwans. The temperature of the water must range between 85 and 89 degrees Celsius for the ripened/aged Pu-erh. For leaves of a lower quality, a temperature of around 95 degrees Celsius is optimal. The leaves should be infused for 12 to 30 seconds if they haven’t been used before. Steeping times vary between 2 and 10 minutes for leaves that are infused for the last time. If the leaves are brewed for too long, the resulting tea liquor is not only dark, but it also has a bitter, unpleasant taste.

Basically, the taste of the Pu-erh tea depends very much both on the region where it has been grown, as well as on the processing method. Aged Pu-erh, for example, has a mellow, earthy and sweet taste and the color of a burnt orange. The complexity of the flavor increases with the age of the leaves, and the flavor becomes similar to the sweet plums. Fresh tea leaves produce a golden yellow brew that is similar in taste with green tea.

Pu-erh tea is believed to be unique in terms of health benefits. Some of its possible effects include blood cholesterol reduction and weight loss. Cholesterol is not only removed from the blood, but its synthesis is also stopped. Weight loss is said to be achieved due to the high tannin content of the tea. In the traditional Chinese medicine, Pu-erh tea is also recommended as a treatment for hangovers, and moreover, it is presumed to stimulate the spleen. Antimutagenic and antimicrobial effects are also among the potential health benefits of this variety of tea. (These statements have not been evaluated by the FDA.)

Porcelain gaiwan and yixing teaware is particularly recommended for brewing this variety of black tea. The freshly boiled water that is poured on the leaves must have a temperature that ranges between 90 and 100 degrees Celsius. If the tea liquor is bitter and acidic, it means that the leaves have been brewed for too long. This is the case especially when using cheaper varieties of Yunnan black tea. One of the main advantages of the Yunnan black tea is that they are adequate for multiple infusions.