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Four Main Types of Tea
Any conversation about tea should begin with explanation of different kinds of tea.
If you go to any tea site, to find your preferred product in order to every other site, the very first thing you see will change tea categories. It is important to understand what each category means. Almost all teas are manufactured from the leaves of same plant species: Camellia sinensis. The main difference lies in processing and degree of fermentation.
While quality of a leaf is essential, many subtleties in taste, body, and overall character are created during the processing.
The main idea of processing it to take the raw green leaves and decide whether, and how much oxidation (or fermentation) should happen before drying them out.
Tea leaves have enzymes within their veins. Once the leaf is broken, bruised, or crushed, the enzymes experience oxygen leading to oxidation. The amount of oxidation depends upon what amount of the enzymes are exposed as well as for how long.
There are four major tea categories: black, green, white and oolong. Today, other beverages are also called tea, for example rooibos, tsisanes (herbal infusions), or fruit teas, but, in this article I will only talk about "classic" teas.
Black tea, also called "red" (hong cha) in China, is totally fermented. The production of black tea includes four main steps: withering, rolling, fermenting and drying. Chinese black tea is mainly employed for exporting, folks China prefer green teas or oolongs. Indian and Ceylon teas today occupy majority area of the international black tea market using their thick leaves with strong flavor.
White tea. First of all, white tea begins with only the tightly rolled buds and does not go through any oxidation whatsoever. To avoid oxidation, leaves are immediately fired or steamed after letting them wither (air dry) for any period of time. There isn't any rolling, breaking, or bruising of any sort. The dried buds have a silver-like appearance since the tiny white hairs of recent growth are still present. This is probably why typically the most popular white tea (at least in america) is known as Silver Needle. Drinking white tea is a sophisticated method to enjoy the micronutrients that enhance immune system functions, and improve skin ailment.
Green tea. The processing of green tea extract is similar to that of white in that it doesn't oxidize. Following the leaves are plucked, they are (sometimes) laid out to wither for around 8 to 24 hours. Then, to be able to neutralize the enzymes, thus preventing oxidation, the leaves are steamed or pan fried. Next the foliage is rolled away in a variety of ways and tightness. After that, a final drying happens. Since no oxidation took place, the tea has much more of an environmentally friendly appearance. After that, it goes off and away to be sorted, graded, and packaged.
Oolong tea 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 extract, but also 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 heart disease. Additionally, it may help digesting, refresh yourself and sober up. It is a world famous natural health drink.
