Discover the 6 Tea Types and a WORLD of Awesome Tea Sub-Types | Masterclass on Tea Ch. 1 of 8

What's up tea cats this is Dylan from Wu  Mountain tea coming at you with chapter one   of the Masterclass on tea where we are laying  out terms and definitions as you're gonna see the   world of tea is so vast there are hundreds if not  thousands of different varietals from different   areas different countries here and now we're going  to lay out what does tea mean and then get into   some of the types and then some of the subtypes  basically with each chapter I start off with   a one sentence summary of all the content of the  video of the chapter and that kind of gives you a   heads up of what's coming and gives you a bit of  a framework to think about as we step into this   new territory all right so let me give you the  one sentence summary of chapter one the word tea   describes two very different beverage types herbal  tea and camellia sinensis based tea the latter   being true tea that includes six major types green  tea black tea oolong tea white tea yellow tea and   dark tea which all encompass their own vast sets  of sub categories so that's the one sentence   summary next we dissect the sentence break down  all of the details and then catapult you out of   this video with a crystal clear understanding  of tea terminology and taxonomy of tea [Music] so   [Music] [Music] so as we step into this topic i want you to keep  a visual in mind i want you to picture a tree you   know if you've seen like an evolutionary tree  or a family tree it's kind of like that we're   using the tree metaphor to symbolize how tea has  these different types and then branches off into   different subtypes of those types let's start at  the trunk of this tree we're going to call it the   tree of tea at the trunk of the tree of tea we  have the first major branch point and there's   two branches that separate right here at the  trunk on one side you have camellia sinensis   based teas camellia sinensis is the scientific  latin word for the tea plant it's one species   of plant and that is the basis for all  of the teas that we are talking about   in this chapter that's the plant that i study that  i research that i've dedicated my life to so far   and that is our area of focus the other branch  is what's called herbal teas and that is simply   when you have any non-camellia sinensis plants for  herbal tea you can really use any plant right like   out of my window here i see a big beautiful pine  tree right if i went and plucked some needles off   of that pine tree dried them out put them in hot  water i would have a pine needle herbal tea so a   couple herbal teas that you have probably heard  of would be like chamomile peppermint ginseng   right these are all different plants they might  have something interesting about their specific   water extractions but we won't be focusing on  those herbal teas in this course we can basically   forget about herbal tea for the remainder  of this masterclass and basically i'm almost   never talking about herbal tea I am focusing  everything on this camellia sinensis-based tea   this camellia sinensis-based tea branch then  further branches out and divides into these six   major tea types and this is super important  to know so if you're in the literature if   you're reading scientific research about true  camellia sinensis teas you'll often encounter the   six major processing types or the six major  tea types these six major tea types a couple   of them you've almost definitely heard of  these six major tea types include green tea   black tea oolong tea white tea yellow tea and  dark tea and it's only after you pluck the leaf   the tea leaf off of the tea plant that you then  process that raw green tea leaf differently to   produce one of the six major tea types as we push  further along with this video we're going to get   into some of the subtypes of each of those six  major tea types because each one of these six   types has its own vast enormous network  of branches and sub-branches and subtypes   within them let's move down that branch of green  tea we're gonna get into processing really deep   in in detail in chapter three so i'm not  gonna dive too deep into it right now but   basically the first step you do with green tea  right up front is you gotta heat the tea leaves up   and that's actually what preserves the  green color and the green characteristics of   taste aroma and color and there's different  ways that you can create heat and apply that   heat to the leaves the two primary ways are by  steaming the leaves that's a steamed green tea   and then the other way is pan-fired green tea  steaming is way more popular in japan almost all   the japanese green teas are steamed pan firing is  much more common in china so most of the chinese   green teas are pan-fired but you do have some  steamed chinese green teas as well but this is   a crucial distinction because fixing that's that's  this first step of applying heat is called fixing   the different fixing process that you use to the  leaves are gonna drastically affect how the tea   looks tastes and smells it's gonna drastically  affect all those quality characteristics so for   example the steamed green teas they are way more  vegetal grassy and green in general that style   of fixing really preserves the green attributes in  the green tea the pan firing method of fixing that   really creates different aroma characteristics  so with pan firing you get much more of a toasty   nutty roasting chestnut aroma with those just  for the fun of it we're gonna run through one   green tea type from trunk to tip of the  branch so let's run with pan-fired green tea   all right so now we're leaving steamed green tea  aside and we're going the pan-fired green tea   root at this point the pan-fired green teas will  fork like five different ways about and again the   different branches reflect different styles  of processing and these different styles of   processing mostly have to do with the shaping of  the green tea among these five different shapes   you have more of a slender shape you have a flat  blade like shape you have a needle shape a pearl   kind of a rounded ball shape a fifth and less  common one is kind of like a corkscrew shape   okay so let's keep going we're going to pick the  flat blade like shape of green tea and we're going   to leave the other four shapes behind this branch  now forks three different ways dragonwell da fang   and we have qi qiang they're all flat blade shaped  pan-fired green teas at this layer we're getting   to not just the processing but we're also starting  to incorporate elements of region um but let's   just keep pushing forward so let's pick dragon  well that's by far the most famous of those three   and in fact dragon well is kind of known as the  king of green teas in china so within dragon   well blade-shaped pan-fired green tea then you  have three separate locations mostly there are   differences in processing style still but the  difference here is mostly location-based right   so westlake is kind of the core the heart the  epicenter of dragonwell processing and creation   then a little bit further out you have qi qiang  and then yue zhou is a little bit you know just   means further out than the west lake area so now  we have west lake dragonwell flat pan-fired green   tea we're going to keep running down the down the  branch here and so for west lake dragonwell you   have maybe five or six different cultivars that  are commonly used to make westlake dragonwell so   among commonly used cultivars that are used to  make westlake dragonwell tea you got longjing 43   ping yang tezao wu niu zao zhe nong 139 and 117.  zhe nong is just the agricultural university   that's right in hangzhou right next to westlake  a lot of times it's these ag schools that go   and do the research and development to create  these new cultivars so those two are cultivars   bread and created by by that university and then  lastly we have what's called qunti zhong which is   just like the native cultivars it's like tea  plants grown from seed essentially so these   aren't ones that were propagated through cloning  but they're just kind of your old-fashioned when a   mother tea plant and a father tea plant love each  other very very much you know they probably cross   pollinate with one another and they create tea  seeds that are special mixes of both of the parent   genetics you have a bunch of tea plants that are  entirely unique and then grown from seed that are   also native to the west lake area and those are  used to make dragon well too so let's go with   ping yang tezao now further after that cultivar  you can further differentiate based on what   season what time of year was the  tea plucked and this is where tea   really varies from something like wine in terms of  wine taxonomy because wine you just harvest once   per year in the fall but for tea we harvest it  depends on the region the the climate of that area   and a few other factors but you can harvest four  or five times for a westlake dragon well for these   westlake dragon wells of the pinyang tezao variety  tezao by the way tezao means especially early so   it's an early budding cultivar that's used to  make dragonwell so that means it's gonna sprout   a little bit early so we're looking at like early  april or late march and so that's called first   flush tea at first growth of the tea plant  of the spring because tea plants are dormant   in the winter but then but then they wake up when  springtime comes and they have that first initial   outgrowth of new buds and leaves so that is  the first flush tea and it's the most flavorful   and the most coveted highly priced highly  praised delicious high grade tea that you   can get you have that first flush tea first flush  is usually before april 5th that's called pre-qing   now second flush is before about april 21st that's  called pre-rain then the third one might be like a   late spring early summer harvest then you have  a summer harvest then you have a fall harvest   the later you go in the year the more the price  drops and more the general quality of that tea   type drops okay so we're on to we have one  more one more layer to this to this branch so   beyond that then you have the plucking style  so what part of the tea plant are you plucking   so if you just pluck the top bud basically  and maybe one tiny first leaf off the bud   that's special grade so that's the top of the top  that's the best of the best then if you pluck a   little bit more leaf maybe one bud plus one full  leaf that's first grade one bud and two leaves   that's like second grade and then one bud you go  further down the further down the stalk here on   the tea plant then you have fourth grade and then  usually they don't go higher than fifth grade for   a westlake dragonwell okay so now we're at the  tip of the branch that doesn't there's no more   ways to differentiate after this but i mean  look at how far we've strayed from the trunk   of the tree of tea here imagine you have a  first grade pingyang tezao westlake dragonwell   which is a flat blade pan-fired green tea  that's eight levels so that eight layered tea   name that i just mentioned would be distinct  and have a different price and quality than   a say a second grade summer harvest to longjing 43  westlake dragonwell yadda yadda yadda so if you if   you differentiate on any of the branches of this  multi-layered tree then you have different taste   different aroma different color ultimately  different price different demand etc okay   so i hate to have done that to you and i do  apologize but i wanted to run you through   that movement from the base of the tree  all the way down to the tip of the branch   to show you just how many layers there are  and just how complex this universe of loose   leaf tea really gets moving forward here on  out i'm going to stay within like the first   or second branch points of each major tea type  we're going to give you an overview of the most   notable parts of that tea type a couple of the big  important subtypes and then i'll name a couple of   the specific varietals from each tea type that  i personally love and recommend that you go out   and find okay so let's reel it back with green tea  so most of the green teas that i love are chinese   pan-fired green teas so that includes let's  see i love duyun maojian xinyang maojian hong obviously dragonwell that's the king of green  teas biluo chun is unbelievable anji bai cha   is fantastic too those are all chinese  green teas on the japanese side of things   i love me a good early flush sencha gyokuro is  phenomenal if you can get the good stuff it's   extremely pricey but if you want to pony up the  bucks and get a good gyokuro you will not regret   it matcha obviously matcha is great and then  you know matcha has its own entire sub-universe   within it too right you have all these different  grades and plucks and cultivars that are used to   make matcha and those all have different flavor  attributes different aroma tastes color etc so you   can see in any of those green teas i just named  you can go all the way down to the very tip of   the branch in the same way that we just did with  dragonwell green tea that kind of maps out a few   of the good green teas gives you a general sense  of how things split up before we get bogged down   too much in green tea i want to move on let's  go to our next tea type let's go with oolong tea   the first branch point in the oolong world is is  a branch that goes four different ways based on   location so there's four main oolong producing  areas you have taiwan you have northern fujian   southern fujian and you have eastern guangdong so  basically all of the oolong tea in the world comes   from those four areas and they all have their own  again whole universes below them take northern   fujian for example this might actually have the  most amount of subtypes i've been in china and   i've seen someone who specializes in northern  fujian oolongs and i saw this like sampler pack   they were selling of Wuyi rock oolongs and it was  a briefcase and you lift it up and there's like 40   different types of Wuyi rock teas inside it part  of the reason for that is that as you can hear in   the name that word rock that kind of reflects the  rocky mountainous region of northern fujian and so   over time in each of these valleys in between  the mountains you'll have the evolution of   new breeds and new cultivars of tea and new  styles of processing and the people in those   little valleys will become accustomed to that  specific valley's tea and they'll begin to like it   since through this kind of mountainous topography  that all these different types and subtypes evolve   so if you find yourself buying wuyi rock teas  you could look for a da hong pao which is a big   red robe you got rou gui which is fantastic as  well those are the big ones from northern fujian   taiwan is distinctive because of its mountains  it's a very mountainous region and different   mountains have their own specific types of  oolongs so you have Li mountain Ali mountain   but the general style of taiwan oolong is  characterized and embodied in the Dongding   oolong tea so all of those three  that i just named are fantastic   also baozhong is a little bit atypical from the  standard taiwan oolong tea but still definitely   worth trying southern fujian the most famous is  iron goddess of mercy aka TieGuanYin so that's a   small kind of kernel shaped very lightly oxidized  oolong tea that would be worth getting if you do   buy TieGuanYin buy organic there have been some  issues with pesticide use in that area in the past   so make sure your TieGuanYin is organic  last but not least of the oolongs we have my   home province of guangdong right that's where  i've been living the last five plus years   and our eastern region of guangdong we produce  what's called Dancong that's the type of oolong   tea produced in eastern guangdong so Dancong  oolong the most famous one as of recent years   is the duck sh*t Dancong that one's fantastic  like crazy umami savory herbaceous as well i   love that tea and then there's a there's a bunch  of different types of Dancong oolongs as well   you know that one breaks off into a into a ton  of different cultivars and genotypes just like   the Wuyi rock tea does so that's a pretty good  overview of oolong tea now let's let's walk our   way back up the branch let's move over to black  tea okay so now we're in the black tea territory   the main distinction the main fork in  black tea right up front is ctc black   tea versus whole leaf black tea the thing you  gotta understand about black tea is that it   probably represents about 75 80 percent call  it 70 percent of total global tea production   vast majority of all the tea produced in the world  is black tea and the reason is that this tea is   used when you're making like those ready to drink  teas like you know if you get arizona iced tea   at the gas station that's black tea or like boba  that's all black tea because it's a bit sweeter   and more mellow than the other tea types black  tea that's used for those industrial products   are called is called ctc black tea crushed tear  curl basically during processing you're just   obliterating the leaves crushing tearing curling  it up and that kind of homogenizes the entire   fermentation process of black tea again wait  till chapter three to learn more about the   fermentation but generally ctc teas are very low  grade and not really what we're focused on in   this masterclass so let's leave that ctc branch  of black tea aside and focus on the whole leaf   black teas black tea is cool because there's all  these countries all around the world that produce   black tea the darjeeling region of india up in  the northeast in the foothills of the himalayas   they make fantastic black tea there  sri lanka ceylon black tea is good   even kenya even eastern and uh in uganda some of  these eastern african countries they originally   were only producing ctc black tea but in recent  years they've kind of stepped up their game   and they've started making some really nice whole  leaf kind of more artisanal level black teas so   keep an eye out for them now let's go one layer  down the branch here you have small leaf and you   have large leaf so within camellia sinensis within  this species we have two main sub-varieties we   have camellia sinensis sinensis that's the small  leaf type and camellia sinensis assamica that's   the larger leaf type the assamicas grow closer  to the equator where it's hot and humid right   so that's the ones that are growing in sri lanka  kenya india and southern china in yunnan province   and then in guangdong we also grow large leaf  we grow both guangdong is kind of a hybrid area   but these small leaf varietals the sinensis tea  plants they're grown in northern eastern china and   korea and japan they're much heartier in cold  weather they can resist a good thorough frost   so when you use large leaf teas to make black  tea the flavor profile is totally different   than when you're using smaller leaf varieties  to make black teas the primary difference is   is that with these larger leaf black teas you  got like a much bolder richer punch in the mouth   malty is a really common characteristic for these  large leaf black teas just a ton of really robust   sweet flavor smaller leaf black teas  are a bit more floral a bit more fruity   a bit more delicate on the palate they're not  quite gonna smack you in the mouth like a large   leaf black tea would but you get these kind of  interesting more like stone fruit apricot peach   notes or you might get more of a rose or floral  note with these smaller leaf black teas both are   good i personally love my favorite black tea is  yunnan large leaf black tea that's my favorite   they do it really good there but i drink small  leaf black teas too and i drink black teas from   other countries as well but all right let's let's  give you a couple black teas to keep an eye out   for if you're black tea shopping out in the world  today oh like i said if you find a good kenyan   tea they make purple they make black teas out of  these unique cultivars that are have purple tea   leaves so a purple leaf black tea from kenya could  be good high altitude sri lankan ceylon black teas   are great um darjeeling black teas from india  fantastic yunnan black teas are awesome now let's   push up north actually in guangdong and western  guangdong which is the part close to yunnan of   guangdong we have a place called yingde which  makes really good large leaf black teas it's kind   of a copycat of yunnan black teas so if you're  going to get the large leaf black teas from china   just get the Yunnan black teas i'm not supposed  to say that because that's my home province   but um eh you know i don't know try it diversity  is good and yingde black tea is really good if   it's done well so those are the large leaves  up pushing north and east in china the   most famous one the emperor of these small leaf  black teas would be jinjunmei another really good   one that just came out like in recent years and  this one comes from hangzhou like right in the   same territory that that dragon well is coming  from that we were talking about before basically   they realized that people like black tea and they  don't need to use 100 percent of their first flush   tea crop for green tea production they can save a  certain subset and make really good black tea too   and so black tea made from that special  grade first flush dragonwell region is called   jiuqu hongmei so that's just another really  high-end black tea from that area small leaf as   well so we also have keemun right that's the most  famous one that's a pretty good one there's huge   variability in quality with that one just try to  get yourself a really high grade keemun if you can   uh last but not least we have a lapsang  suouchong that's like a smoked black tea   just like keemun huge variability in grade and  quality with that but and the thing with that   is that it's smoked some people like the smoke  some people don't try to get one that's not like   crazy over the top smoky or do if that's your  thing if you like the smell of a campfire get   yourself a super smoky lapsnag but those are  probably the notable ones let's teeter on back   down into the six major tea types out of black  tea territory and let's get now into white tea   this could be my favorite tea type hard to say i  change my favorite tea type like every month or   two but white tea is really cool the processing of  white tea is very unique so tune into chapter 3 to   get more about that but the first distinction the  first branch point with white tea when you get on   the white tea branch is between yunnan white tea  and fujian white tea fujian is more east and north   that's going to be more small leaf cultivars or  at the most a hybrid cultivar right these sinensis   and the assamica varieties can hybridize with each  other and make these hybrid cultivars so fujian is   different than yunnan white tea yunnan is all this  large leaf tea material and basically so let's   take it one level lower with white tea there's  four main distinctions with white tea you have   silver needles you have bai mudan you  have a gongmei and then you have shoumei   so those are four qualities four grades of  white tea and they reflect the plucking style   so the first one bai hao yinzhen that's the  silver needles you're just plucking the bud   of the tea plant and nothing else so this is like  the champagne of teas extremely refined extremely   delicate flavor i can't speak highly enough of  silver needles i drink them all the time it's   one of my personal favorites the next one down is  baimudan plucking style which is one bud and two   leaves uh gong mei is more like one button three  to four leaves and then shoumei is like you'll be   lucky to find a bud within the pile of leaves that  you're kind of sifting through this probably rings   a bell you'll remember when we're talking about  dragonwell right we have the different grades we   have special grade first grade second grade which  is based on plucking style same thing here with   white tea so a couple really awesome white teas  to not miss would be the baimudan plucking style   of yunnan white tea and that's called moonlight  white tea so it's called that because as these   large leaf cultivars go through white tea  processing which is a long long withering step   the hairs of the white tea become silver or white  and the leaves kind of become like a dark gray   or almost like blackish and that white on black  effect of the appearance gives the name moonlight   try to find yourself some moonlight white tea  that's one of my most absolute most favorite teas   it's nice to drink those silver needles but it's  much more light and delicate on the palate whereas   this moonlight white tea when you have the leaves  attached to the buds it brings so much more punch   to the flavor profile so the bai mudan style pluck  has way more of like the sappy rich sugary sweet   thick body to the tea whereas the silver needles  are are much lighter crisper more refined both are   good just different so let's pop over to fujian  for a second with their white tea they have two   main white tea producing regions in fujian you  have fuding and you have zhenghe the fuding is   going to be a bit more vegetal green crisp light  right and the zhenghe is going to be a bit more   fruity sappy sweet sugary they're going to look a  lot more similar than either one of those does to   yunnan white tea because these are just like  neighboring counties in fujian essentially   but all of those white teas i just mentioned are  really worth trying again i love white tea and one   of the things about white tea that's so cool  is that it ages like fine wine you can buy a   white tea they usually come in these cakes and you  take these cakes and you put it aside in storage   and over time the flavor profile of the tea  itself just transforms and changes and gets   really like really unique new notes in it  that wasn't there in the in the fresh young   tea so there's actually a really famous phrase in  chinese to describe this aging of white tea it's so that means in the year one it's  tea in year three it's medicine   and year seven it is a treasure so  that kind of speaks to two things; the   compounds are evolving and changing over time  and traditional wisdom says that those newly   formed age-induced compounds have more medicinal  properties than the fresh tea right that's why   they say it three years it's medicine and then  it's seven years it's treasure because there's so   many new rich aroma and taste characteristics  that have evolved in that time that it is a   treasure and you should treasure it cherish it  and drink it on special occasions and enjoy it   so find yourself some aged white tea if you can  let's tiptoe back out of white tea territory and   i think that that aging conversation that aging  topic is actually a good segue into dark tea   dark tea is also like white tea aged so the most  famous dark tea that you have probably heard of   is pu-erh right and dark tea is mostly produced in  china and the different provinces of china kind of   evolved their own dark tea styles over time  pu-erh is the dark tea from yunnan province   and that differentiates into raw pu-erh and  ripe pu-erh based on processing style that   we will again dive all the way into in chapter  three but these other provinces in china have   their own styles of dark tea which are much lesser  known but really interesting as well my favorite   non-pu-erh dark tea would be liubao that's just  such a unique very very unique aroma and taste   characteristics with that very hard to find though  these these lesser known dark teas are very hard   to find but a couple other famous dark teas  from china would be in hunan province you have   fuzhuan cha and qianliang cha those are really  interesting unique dark teas and hubei you have   qingzhuan cha and then in tibet you have zang  cha which is kind of the local tibetan made   dark tea type a lot of the tea used for these dark  teas are from we brought this up in dragonwell   conversation it's the qunti zhong it's those local  seed grown seed propagated tea cultivars which   are going to be like i said each tea plant  is completely unique genetically from the one   standing next to it so you can imagine if each  dark tea production area has their own unique   seed grown tea then the flavor profile of one  region is going to be vastly different than   the next and then on top of that a big part of  dark tea processing is aging so a lot of times   after these dark teas have been processed  they'll be pressed into bricks and it'll be set   aside to age for a while and so the aging and the  storage conditions of one place right the climate   and the microbes in the air right all these things  are different from one microclimate to the next   so that will greatly affect how the teas then  transform through aging that's kind of also why   the the tea type in general is so kind of  mysterious and special is because all these   factors that play into the creation of dark  tea are also unique from one place to the next   it's almost hard or impossible to replicate the  process as you move from one location to the next   so dark tea very cool tea type time-tested  age-old get yourself some dark tea   um i already named a couple of the big ones if  you haven't tried pu-erh gotta get yourself some   pu-erh liubao tea and then those other ones are  really hard to find but um i don't know do your   best let me know if you find them okay last but  not least right we're back and out of dark tea   territory and we're scooting over to the last tea  type on the branch of camellia sinensis type teas   our true teas which is yellow tea all right  so yellow tea is this weird little tea type   it's kind of like the black sheep of the six major  types is hardly produced at all and almost nobody   really drinks it like the quantity of yellow tea  produced annually is like 10 percent of the next   most tea type above it i don't know who decided  to make it the major a major tea type or   what qualifications it meant in order to get  in the group with the cool guys the table which   are the greens and the blacks and the oolongs  but anyway it's a major tea type technically   so let's talk about it you can think of it like a  more like a yellowed out version of green tea it's   it's somewhere in between green tea and dark tea  right so that aging weathering process that forms   dark tea notch that back a little bit just don't  turn it all the way brown but keep it like in that   yellow just aged a bit after green tea territory  that's what yellow tea is it's basically green   tea characteristics but a bit more mellowed and  yellowed out yellow tea differentiates the same   way that white tea does based on plucking style  so you have three main ones you have huang yacha   is just the buds huang xiao cha is usually buds  plus one to two leaves huang dacha is like mostly   leaf like the shoumei of yellow tea so if you  encounter any yellow teas at all give them a try   um i mean it's so rare to find these  things but let's see the most famous   one would be mengding huang ya but also in  china you'll see mogan huang weishan maojian all right so those are like six yellow tea types  that you likely will never ever see or encounter   but i kind of just wanted to throw a couple  at you just to show you even with the black   sheep of the tea types there's still subtypes and  sub-sub-types right it's nuts it's wild but this   is the world of tea this is what you've gotten  yourself into i am happy that now we have kind of   gotten this mapping this taxonomy part out of the  way it was long and an arduous sometimes tedious   chapter but it was entirely necessary and now  we are ready to get to the really fun stuff   in chapter 2 we are doing tea plant biology and  cultivation which is so cool this is my favorite   topic the biology of the tea plant is insanely  unique and special the tea plant produces   compounds and concentrations that you see in  zero other plants in the plant kingdom and these   compounds have such unique properties they taste  unique they do unique things to our bodies there   and then beyond that the way that we cultivate  these tea plants the way that we work through with   these tea plants through agronomy in the field  changes the levels of these various compounds   changes the flavor profile of the tea there's so  much to unpack with biology and cultivation of tea   i can't wait to get into it with you so you  have to come back for chapter two that's it   for chapter one we went through the hole from the  trunk all the way to the very tippy-tippy branch   of the tree of tea we differentiated herbal from  camellia sinensis we left herbal in the dust we   went into the six major tea types explored a  lot of the subtypes and regions and history   behind the subtypes of those subtypes we did  it all today we did it all so if you had fun   with this video if you did learn something throw  me a like smash the like button maybe also smash   the subscribe button it's right next to the like  button if you're smashing one you might as well   smash the other until the next video i ask you to  stay healthy stay positive and keep sipping tea [Music]

Channel: Wu Mountain Tea

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Keywords: tea, tea type, green tea, oolong tea, black tea, white tea, yellow tea, dark tea, best tea, matcha, type of tea, kind of tea, tea types, types of tea, kinds of tea, chinese tea, chinese teas, japanese tea, japanese teas, indian tea, indian teas, ceylon tea, kenyan tea, korean tea, sencha, Wulong tea, yunnan tea, japanese green tea, Pu'erh tea, health effects of tea, slimming tea, darjeeling tea, best tea type, about tea, camellia sinensis, 6 tea types, CTC tea, 茶类

Id: lAYRZeDJ4Pc

Length: 36min 55sec (2215 seconds)

Published: Sun Aug 07 2022