Get the most out of your tea.

White tea is one of the most recent tea types out there. It is the *least processed* tea type and has only been lightly oxidized. But just because of that, it does not necessarily mean that it is simple in taste. In fact, the processes it goes through are very meticulous and important for its taste development. Its production center is in China, especially in the *Fujian* province. In the last few years the production areas of white tea are increasing thanks to its gaining popularity.

Ceylon tea is a broad range tea that can be sold as a black, white or green tea. This style was sourced from China, but is more commonly associated with Sri Lanka (formerly known as Ceylon) as it was developed and is now grown commercially there. It is refreshing and crisp in flavor, and can be infused with dried fruit such as apricot or mango. The black tea is most common, and it is often used in blends such as English Breakfast and Earl Grey. Sri Lankan Ceylon Silver Tips is considered the champagne of black tea and is heavily regulated within the country and beyond in its exports around the world.

Pu'er tea is a style of dark tea that's grown in the Yunnan province of China. It’s named after the city of Pu'er. This tea is categorized as a dark tea (black tea is the direct translation from Chinese) that goes through fermentation during and/or after its processing. Fermentation refers to the microbial activity which is typically happening or purposely initiated after the tea leaves have been sufficiently dried and rolled. Pu'er can be divided into two main categories, shēng, and shóu pu'er. They differ based on the kind of fermentation that takes place in or after their processing. In its final form pu'er is usually pressed in cakes or bricks, which can weigh 100g to 5kg, while 357g is the most common cake weight.