CNN Food Central - Resources: Tea Flavors

GREEN TEAS Green tea is made by panfrying or steaming harvested leaves to make them soft and prevent fermentation. They are then rolled and dried.
TEA	ORIGIN	FLAVOR	SUGGESTED USE
Dragon's Well (Longjing)	China	Subtle, chestnut flavor; lingering aftertaste	Throughout the day, as picker-upper
Genmai-cha (Brown Rice Tea)	Japan	Nutty, toasty flavor due to roasted puffed rice and popcorn included in tea	General. Traditionally used as a ceremonial tea in Japan.
Gunpowder (Pearl Tea)	China	Pungent, astringent, may be somewhat nutty or smoky	General. Use sparingly.
Gyokuro (Jewel Dew)	Japan	Mild, fresh	General. Good Gyokuro may be infused multiple times.
Mao Feng	China	Mellow, slightly sweet	General. Do not confuse with Keemun Mao Feng, a type of black tea.
Macha (Powdered green tea, called "tencha" Begore it is powdered.)	Japan	Bitter	In Japan, traditionally used in the tea ceremony (cha no yu).
Pi Lo Chun (Biluochun)	China	Very fragrant, smells of peach, plum, apricot	Afternoon tea

OOLONG Oolongs are partially fermented, then dried, to make a lighter tea than black tea. These teas tend to be flowery with a hint of smoke.
TEA	ORIGIN	FLAVOR	SUGGESTED USE
Formosa (Silvertip)	Taiwan (Formosa)	Floral, delicate. Considered "the champagne of teas."	General; all good-quality oolongs may be infused multiple times
Pu-ehr	China	Earthy	At mealtimes. The Chinese believe this tea aids digestion.
Ti Kuan Yin	Taiwan (Formosa) or China	Rich, floral	General; all good-quality oolongs may be infused multiple times
Wu Lung	China	Flowery, flavorful, delicate	General; all good-quality oolongs may be infused multiple times

Black	Green	Oolong	White	Blends	Pouchongs	Grades
Main Tea Page				Main Beverage Page