Tea | Tea Types
Tea Basics:
The tea plant is indigenous to both China and India, where the bushes can be found cultivated and growing in the wild. Officially known as Camellia Sinensis, tea is classified in the five following categories:
• White
• Green
• Pouchong
• Oolong
• Black
Herbal infusions and scented teas fall into separate classifications.
White Teas
White teas are very delicate in flavor and tend to have a light floral scent and sweet flavor. White Tea is minimally processed with only a brief steaming post harvest to stop naturally occurring oxidation. At harvest, the tea leaves and buds are plucked just prior to opening, halting all enzymatic activity in the leaves and preserving the polyphenols; producing a tea very high in anti-oxidants and virtually caffeine free.
Green & Pouchong Teas
The popular Green and Pouchong teas undergo three steps of processing from harvest to brew ready.
Leaves are steamed or “pan fried” after harvest to halt any spontaneous fermentation then rolled on heated trays to lower the leaf moisture content. The final stage of “firing” dries green teas to two percent of the original leaf moisture content.
Green teas are un-oxidized and should be consumed within one year of harvest as flavor profiles markedly diminish with time.
Pouchong teas are slightly oxidized during the first stage to develop distinct flavor profiles and stylistically fall mid range between green and oolong teas. Typical floral and melon notes produce a rich yet mild tea.
Oolong Teas
Originating in China, Oolong translates to English as “Black Dragon Tea”. Combining the characteristics of green and black teas, Oolong teas are purposefully oxidized at varying levels to yield distinct flavor profiles.
Jade Oolongs are oxidized 20-25% and possess many green tea characteristics.
Amber Oolongs are oxidized 45% which wonderfully combines the sweet, fruity flavors of green tea with the structure of black teas.
Like black tea, the Oolong leaves are allowed to wither after plucking and often tossed in baskets to break open the leaf edges. Oxidation begins immediately and is allowed to continue until the desired flavor profiles are reached. The leaves are then steamed, rolled and fired, drying the leaves to the preferred moisture content.
Black Teas
Retaining its flavor profiles for several years and easily compressed for transport, black tea served as a de facto currency in parts of Asia as late as the 19th century.
Black tea production employees all four stages of processing; withering, rolling, oxidation and firing for a wide range of flavors and styles. Fully oxidized, black teas exhibit stronger richer flavor profiles than all other teas. Although frequently blended and infused with fragrant oils and fruits, unblended black teas are often named after the region of origin.
Herbal Infusion Teas
Although referred to as tea, herbal teas are technically herbal infusions, as they are a blend of herbs, flowers, dried leaves, spices, roots and branches of plants but do not originate from the tea plant, Camellia Sinensis.
Herbal teas generally do not contain caffeine and are often consumed for simple pleasure and health enhancements. From calm to energizing to aid and comfort, herbal teas can be filled with generous and pleasurable benefits.
Scented Teas
Dating back to the Ming Dynasty, the Chinese have perfected the art and production of scented teas; Jasmine tea being the most popular tea of this type. Infusions are scented with the addition of flowers or fruits after the tea leaf drying stage.
Scented oils can be further added to tea long after the initial production and is commonly done after the tea is received at its destination.
