video1.0<iframe src="https://www.loom.com/embed/b8da8bd210df48b4b79a9bdb11ebb028" frameborder="0" width="1660" height="1245" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>12451660Loomhttps://www.loom.com12451660https://cdn.loom.com/sessions/thumbnails/b8da8bd210df48b4b79a9bdb11ebb028-e489ebd19169f21c.gif3342.698This Loom introduces tea genres in China and Taiwan, explaining how the same tea plant becomes different teas through processing and terroir. It outlines seven categories: white, green, yellow, oolong, red (black tea in Western usage), dark tea (Heicha), and pu-erh, with key regional examples like Yunnan for pu-erh and Dianhong, and Taiwan and Wuji for oolong and cliff teas. The speaker emphasizes processing details such as oxidation levels for oolong (about 10 percent to 85 percent) and discusses pu-erh’s two paths, sheng and shou, noting shou origins around the early 1970s. The video also highlights pu-erh popularity taking off between 2006 and 2007 and earlier adoption in Hong Kong via dim sum digestion support.