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TEA2 · a small tea encyclopedia

One leaf. A whole world.

From delicate white tea to deep pu-erh: discover tea, its history and the pleasure of brewing. Take your time.

Six expressions of the tea leaf

White, green, yellow, oolong, black and dark teas come from Camellia sinensis. Processing, oxidation and, for dark tea, microbial fermentation create their differences.

01

White

Soft · floral

Closely associated with Fujian, China. Young buds and leaves are generally withered and dried for a delicate character.

75–85 °C3–5 min
02

Green

Fresh · grassy

China and Japan developed distinct processing traditions. Heating stops most oxidation; leaves may be pan-fired or steamed.

70–85 °C1–3 min
03

Yellow

Rounded · gentle

A rare Chinese category. After fixation, gentle covered yellowing often softens the grassy notes.

75–85 °C2–3 min
04

Oolong

Floral · layered

Historic centres include Fujian and Guangdong, with an important tradition in Taiwan. Partial oxidation and roasting create a broad flavour range.

85–95 °C2–4 min
05

Black

Full · malty

Known as red tea in Chinese tradition for its infusion colour. Production spread from China to India, Sri Lanka and other countries.

90–100 °C3–5 min
06

Dark / pu-erh

Deep · woody

Pu-erh is associated with Yunnan. Sheng and shou follow different processes: shou undergoes accelerated moist fermentation, while sheng evolves during storage.

95–100 °C2–4 min

Find your cup

These are starting points for Western-style brewing: about 2–3 g of leaves per 200 ml of water. Warm the pot, then add water. If the cup tastes too strong, shorten the steep and adjust to your taste.

Times and temperatures are guides. Follow the producer’s advice; gongfu brewing uses more leaf, less water and short repeated infusions. Herbal infusions are a separate category and usually contain no tea leaf.

From garden to cup

Tea culture developed in China and spread across East Asia and beyond. Caravan trade connected it with Russia, while sea routes carried it to Europe. Today, origin, harvest season and the craft of processing matter as much as a tea’s name.