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Four Main Kinds of Tea
Any conversation about tea should begin with explanation of different kinds of tea.
Whenever you go to any tea site, to search for your preferred product in order to any other site, the first thing the thing is will change tea categories. You should understand what each category means. Nearly all teas are made from the leaves of same plant species: Camellia sinensis. The main difference lies in processing and degree of fermentation.
While quality of the leaf is essential, many subtleties in taste, body, and overall character are created throughout the processing.
The main idea of processing it to accept raw green leaves and decide whether or not, and how much oxidation (or fermentation) should happen before drying them out.
Tea leaves have enzymes within their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen leading to oxidation. The quantity of oxidation depends upon what amount of the enzymes are subjected and for just how long.
There are four major tea categories: black, green, white and oolong. Today, other beverages will also be called tea, for example rooibos, tsisanes (herbal infusions), or fruit teas, but, in this article I will only discuss "classic" teas.
Black tea, also known as "red" (hong cha) in China, is totally fermented. The production of black tea includes four main steps: withering, rolling, fermenting and drying. Chinese black teas are mainly employed for exporting, people in China prefer green teas or oolongs. Indian and Ceylon teas today occupy majority area of the international black tea market with their thick leaves with strong flavor.
White tea. First of all, white tea starts with only the tightly rolled buds and doesn't go through any oxidation whatsoever. In order to prevent oxidation, leaves are immediately fired or steamed after letting them wither (air dry) for a time period. There isn't any rolling, breaking, or bruising of any kind. The dried buds have a silver-like appearance since the tiny white hairs of new growth are still present. This is probably why typically the most popular white tea (a minimum of in the US) is known as Silver Needle. Drinking white tea is a tasteful method to benefit from the micronutrients that enhance defense mechanisms functions, and improve skin ailment.
Green tea extract. The processing of green tea is comparable to that of white for the reason that it doesn't oxidize. Following the leaves are plucked, they are (sometimes) laid out to wither for about 8 to Twenty four hours. Then, in order to neutralize the enzymes, thus preventing oxidation, the foliage is steamed or pan fried. Then the foliage is rolled up in a variety of ways and tightness. Next, a final drying happens. Since no oxidation took place, the tea has more of a green appearance. From there, it goes off to be sorted, graded, and packaged.
Oolong tea benefits is a semi-fermented tea, combining the very best qualities of green and black teas. Oolong isn't just as clear and fragrant as green tea, but additionally as refreshing and strong as black tea. It natural aroma would linger inside your mouth and make your throat much comfortable. Oolong is useful in anti aging, reducing high blood pressure, preventing cardiovascular disease. It can also help digesting, refresh yourself and sober up. It is a world famous natural health drink.
