About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 70. Chapters: Black tea, Blended tea, Green tea, Oolong tea, Post-fermented tea, White tea, Yellow tea, Pu-erh tea, Tea processing, Masala chai, Matcha, Orange pekoe, Earl Grey tea, Assam tea, Darjeeling tea, Longjing tea, Green tea extract, Tieguanyin, Tea blending and additives, Bai Hao Yinzhen tea, Gunpowder tea, Mao Jian tea, Bai Mudan tea, Nilgiri tea, Sencha, Gyokuro, Sayama Tea, Dian hong tea, Lapsang souchong, Keemun tea, Genmaicha, Hyson, Kahwah, Dong Fang Mei Ren tea, Formosa oolong tea, Russian Caravan, Pouchong, Bi Luo Chun tea, Shincha, Jasmine tea, Vietnamese tea, Kagoshima green tea, Peppermint tea, Huangjin Gui, Touareg tea, Flowering tea, Prince of Wales tea blend, Kukicha, English Breakfast tea, Nepal tea, Hojicha, Vietnamese lotus tea, Huang Shan Mao Feng tea, Builder's tea, Kamairicha tea, Shou Mei tea, Bohea, Hou Kui tea, Aracha, Bancha, Lady Grey, Junshan Yinzhen tea, Chun Mee tea, Shui Hsien tea, Rou Gui, Dong Ding tea, Kabusecha tea, Huang Mei Gui tea, Rize Tea, Mecha tea, Shui Jin Gui tea, Bai Ji Guan tea, Tieluohan tea, Tamaryokucha, Tibeti, Huoshan Huangya tea, Jin Fo tea, Fo Shou tea, Ying De Hong, Irish Breakfast tea, Konacha tea, Huang Guanyin tea, High mountain tea, Guapian tea, Qilan tea, Golden Monkey tea, Ban Tian Yao tea, Meng Ding Gan Lu tea, Jin Suo Chi tea, Bu Zhi Chun tea, Da Fang tea, White monkey paw, Soder tea, Chiran tea, Golden needle tea, Lu'an Guapian, Si Da Ming Cong tea, Indonesian Oolong Tea. Excerpt: Pu'er, Pu-erh, Puer, Po Lei or Bolay is a variety of post-fermented tea produced in Yunnan province, China. Post-fermentation is a tea production style in which the tea leaves undergo a microbial fermentation process after they are dried and rolled. This is a Chinese specialty and is sometimes referred to as dark tea. There are a few different provinces, each with a few regions, ...
