Have you wondered what are the most famous and revered premium teas out there?! I did and so I started researching. Quality, scarcity and price are the key criteria I used in my selection. Here are my top 10 famous teas (coming from the Camellia Sinensis plant):
- Anji White (Anji Bai Cha)
- Big Red Robe (Da Hong Pao)
- Darjeeling First Flush
- Dragonwell (Long Jing)
- Gyokuro (Jade Dew)
- High Mountain (Gao Shan) Oolong
- Matcha (ceremonial grade)
- Sheng Pu-erh
- Tie Guan Yin (Iron Goddess of Mercy)
- White Hair Silver Needle (Baihao Yinzhen)
I will split this series into 5 blogs, each covering 2 famous teas. A few general remarks to start with. The best quality teas are normally consumed locally by tea connoisseurs who can afford them, the remaining are exported. The most expensive of them are still handmade, although Japanese teas are mostly machine-processed. A lot of skill and time is required to make them. They are usually produced in small quantities by small farmers. All these factors determine the quality of the teas and thus their price.
Silver Needle
White Hair Silver Needle is the highest grade of Silver Needle, quite rare and thus expensive.
It is made exclusively from buds harvest during 1-2 weeks in very early spring.
The original place for this tea is Fuding, Fujian Province, whose production started in the late 18th century. Now Darjeeling is also producing some white teas. Genuine Silver Needle is made from the Da Bai (‘big white’) Hao cultivar. This cultivar produces thick and fluffy buds.
Silver Needle, like all white teas, is the least processed, only air-dried and sorted. Some teas may be baked at low temperature to enhance their aroma and flavour. The minimum processing preserves the leaves’ high level of antioxidants. The best-quality Silver Needle can be distinguished by the elegant appearance of the silvery buds, and how alike they are in terms of length, size and shape.
The silky liquor combines nutty and peachy notes, the finish is delicate and the effect refreshing. Good quality Silver Needle can mature well into a sweeter and rounder taste. To age white tea, it needs to be stored in a dark place, at room temperature, low humidity, in an air-tight container.
Find out from healthline.com about the benefits of drinking white tea.
Sheng Pu-erh
Sheng or raw pu-erh is aged (fermented) naturally for 5-10 years.
Pu-erh teas are preponderantly made in China’s Yunnan Province. The most revered come from Lao Ban Zhang, Bo He Tang, Bing Dao, and Xi Gui. To make the best raw pu-erh, the tea leaves usually come from old (even ancient) tea trees located at high altitudes. This is called Gushu pu-erh. The explanation lies in the fact that the older the tree, the deeper its roots and higher its capacity to absorb nutrients from the soil.
After being withered, panned, rolled, sun-dried and steamed, the resulting maocha is compressed in many shapes and sizes, the most common being a flat, round disk. Then, they are stored in a humid and warm environment and left to ferment. During fermentation, the tea develops probiotic properties that support digestion and the immune system. The quality of the end tea and its price depends on how well the tea has aged.
Tea enthusiasts love this tea for its earthy, full-bodied, smooth and lingering aftertaste character.
According to verywellhealth.com, drinking pu-erh can help us control our cholesterol level and prevent the metabolic syndrome that could lead to heart disease and type 2 diabetes.
