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Fifteen explainers from ODM Tea on process, grading and the tea rituals of the destination markets covered here. Six are step-by-step process guides — how white, oolong, black, jasmine and gunpowder tea are made, and how an export order runs from enquiry to loading. The rest define the six Chinese tea types, the grading systems, ISO 3103 cupping, the Fujian harvest calendar, the trade names used in the Moroccan and West African market, how to vet a supplier, payment terms, and the atay and attaya rituals that decide what Morocco and Senegal buy.

Cover illustration for the article: White tea grades: Yin Zhen, Bai Mu Dan, Gong Mei, Shou Mei

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