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Types of Tea
| Tea is mostly grown in the sub-tropical regions in Asia. Today, there are
almost 30 tea producing countries with black tea the greatest yield. Oolong
and jasmine tea are also very popular but green tea has the smallest yield.
Black tea
Black tea is fully fermented, and gains its color and character from the
processing of the leaves. Once picked, the leaves undergo a series of five
steps, called the "Fermentation Process".
Black tea is grown in China, India, Sri Lanka, and Africa, and is the most
common type of tea in the western world. The leaves range in color from
brown to black, often with golden or silver tips. The bright copper liquor
has a full, round aroma, and a flavor ranging from malty to flowery. This is
the only type of tea that can be taken with milk and sugar.
Oolong
Oolong is a semi-fermented tea. It undergoes the same treatment as black
tea, but instead of rolling the entire leaf, only the edges of each leaf are
rubbed. The result is that only the cells at the edges of the leaves are
disrupted and will ferment. Additionally, oolong teas are fermented for less
time than black teas.
There are two main types of oolong: one grown in China, and the other grown
in Taiwan (Formosa). China oolong, fermented only 12-20%, has a distinct
fresh taste, and produces a pale yellow liquor. Formosa oolong on the other
hand, is usually 60% fermented, and is known for its golden liquor and
exquisite flowery aroma.
Oolong is especially good for digestion, so is naturally a great tea to
drink after a large meal. It should never be drunk with milk or sugar or
lemon.
Green tea
Green tea is unfermented. After the leaves are picked, they are immediately
pan-fired or steamed to prevent any oxidation. They are then rolled, dried
and sorted. Green tea has a more subtle, delicate flavor, and far less
caffeine than fermented tea. It is said to be medicinally beneficial,
because the unfermented leaves retain a higher concentration of natural
vitamins and polyphenols than their fermented counterparts. Green tea
contains minerals (iron, sodium, potassium) and an assortment of vitamins
(carotene, A, D, B1, B2, C).
Green tea is grown mainly in China, Taiwan and Japan. China green tea is
known for its mild and subtle taste, refreshing aroma, and pale hues. The
leaves range in appearance from silver to deep emerald. Japanese tealeaves
are often brilliant green, reminiscent of the lush gardens they are grown
in. They produce liquor that ranges from jade green to light yellow, with a
fragrant puckery and slightly sweet taste. Japan only produces green tea and
has perfected the harvesting techniques. The Japanese government subjects
all tea for export to rigorous inspection and checks the leaves, stems,
moisture, content, flavor, taste and color. Tests are also undertaken to
determine tannin, caffeine, vitamin and mineral contents.
Green teas should be enjoyed in their pure form, without milk or sugar.
The key point in tea quality is the production. The tea garden's reputation
is based on their ability to preserve the natural quality of the leaves.
Traditionally (and still today for the highest grades), tea manufacturing
was undertaken manually. Today, most high-production tea gardens employ
machines. One garden's processing will yield characteristic appearance,
bouquet and flavor panels.
Herbal Tea
Herb tea is made from many plants, using not just leaves, but also flowers,
roots, bark and seeds. Unlike the limited flavor variations of black tea,
herb tea exists in a kaleidescope of distinctively different flavors, colors
and aromas.
Blending the flavors of different herbs results in an infinite variety of
healthful taste sensations, and in fact, this kind of exploration is one of
the most delightful pleasures to be found in the making of herb tea. Herb
teas contain no caffeine at all. This lack of caffeine has helped to account
for its mellow, soothing personality - and thus its growing popularity in
today's hectic, high-pressured world.
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