Types of Tea
Whether it is white, green, black or oolong, all teas come from the same
plant: Camellia Sinensis. Similar to wine, the character of the tea, its color
and flavor are determined by factors such as altitude, climate, seasonal
changes, plucking method and how the leaf is processed.
White Tea is the least processed of all teas and therefore contains a high
amount of polyphenols. Originally this tea was made in China and only the
unopened leaves of two varieties of the tea plants were used. Because of
the increasing demand, however, white tea is now produced in other
parts of the world as well – the process, though, remaining the same. The
tea is picked, withered and air dried only. Withering is the process by
which moisture evaporates from the leaf.
Green Tea processing is similar to that of white tea, in that oxidation is
prevented. Traditionally, after the leaves are plucked, they undergo a
withering process (optional) after which they are heated, then rolled and
dried. Heating the leaves halts the enzymatic action and prevents
oxidation, therefore preserving freshness. In Japan, this is achieved by
steaming the leaves for less than a minute while in China the leaves are
tossed in a hot pan or rotating drum for a certain amount of time.
Oolong Tea (also known as wulong) processing is probably the most
difficult as they are only partially oxidized and requires complex and time
consuming methods. The freshly plucked leaves are first withered outside
for a certain amount of time (depending on weather and moisture content
at plucking). Then the leaves are brought inside where they are withered
for 6-8 hours at room temperature. During this time, the leaves are stirred
or shaken, which starts the oxidation process. Pan firing and air drying
are used to reduce the moisture content in the leaf. After the pan firing,
the leaves are again rolled, fired, cold rolled and then given a final firing.
Black Tea processing involves the steps of withering, rolling, oxidation,
drying and firing. It is the length of time and degree of oxidation which
determines the final flavor and aroma of the tea. Black tea processing can
be divided into orthodox and CTC (crush, tear, curl). Orthodox processing
produces a higher grade of tea as this process is strictly manual and
utmost care is given to rolling, sorting and shaping of the leaves. CTC is a
more highly mechanized process which is primarily used for the production
of tea bag grades.
Pu-erh Tea is a product of China where it has been valued for centuries
for its many health benefits. Pu-erh Teas, which are only grown in the
Yunnan region, are processed as black as well as green teas. After
steaming or oxidation, the leaves are not completely dried and therefore
the enzymatic process continues. This tea is often formed into cakes or
bricks, wrapped in paper and exposed to moisture, air and heat to further
mature. This particular way of storage contributes to the tea’s earthy
flavor and the unfinished oxidation process allows for multiple steepings.
Tisanes are infusions not containing leaves from the Camellia Sinensis
plant. Tisanes, contain ingredients such as herbs, spices or fruit. Most
tisanes are naturally caffeine free. This includes herbals, Ayurvedic and
herbal blends. These should all be steeped longer than black tea to
extract the most benefit.
Whether it is white, green, black or oolong, all teas come from the same
plant: Camellia Sinensis. Similar to wine, the character of the tea, its color
and flavor are determined by factors such as altitude, climate, seasonal
changes, plucking method and how the leaf is processed.
White Tea is the least processed of all teas and therefore contains a high
amount of polyphenols. Originally this tea was made in China and only the
unopened leaves of two varieties of the tea plants were used. Because of
the increasing demand, however, white tea is now produced in other
parts of the world as well – the process, though, remaining the same. The
tea is picked, withered and air dried only. Withering is the process by
which moisture evaporates from the leaf.
Green Tea processing is similar to that of white tea, in that oxidation is
prevented. Traditionally, after the leaves are plucked, they undergo a
withering process (optional) after which they are heated, then rolled and
dried. Heating the leaves halts the enzymatic action and prevents
oxidation, therefore preserving freshness. In Japan, this is achieved by
steaming the leaves for less than a minute while in China the leaves are
tossed in a hot pan or rotating drum for a certain amount of time.
Oolong Tea (also known as wulong) processing is probably the most
difficult as they are only partially oxidized and requires complex and time
consuming methods. The freshly plucked leaves are first withered outside
for a certain amount of time (depending on weather and moisture content
at plucking). Then the leaves are brought inside where they are withered
for 6-8 hours at room temperature. During this time, the leaves are stirred
or shaken, which starts the oxidation process. Pan firing and air drying
are used to reduce the moisture content in the leaf. After the pan firing,
the leaves are again rolled, fired, cold rolled and then given a final firing.
Black Tea processing involves the steps of withering, rolling, oxidation,
drying and firing. It is the length of time and degree of oxidation which
determines the final flavor and aroma of the tea. Black tea processing can
be divided into orthodox and CTC (crush, tear, curl). Orthodox processing
produces a higher grade of tea as this process is strictly manual and
utmost care is given to rolling, sorting and shaping of the leaves. CTC is a
more highly mechanized process which is primarily used for the production
of tea bag grades.
Pu-erh Tea is a product of China where it has been valued for centuries
for its many health benefits. Pu-erh Teas, which are only grown in the
Yunnan region, are processed as black as well as green teas. After
steaming or oxidation, the leaves are not completely dried and therefore
the enzymatic process continues. This tea is often formed into cakes or
bricks, wrapped in paper and exposed to moisture, air and heat to further
mature. This particular way of storage contributes to the tea’s earthy
flavor and the unfinished oxidation process allows for multiple steepings.
Tisanes are infusions not containing leaves from the Camellia Sinensis
plant. Tisanes, contain ingredients such as herbs, spices or fruit. Most
tisanes are naturally caffeine free. This includes herbals, Ayurvedic and
herbal blends. These should all be steeped longer than black tea to
extract the most benefit.
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Types of Tea
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