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Tea Journey - Tea Types Introduction |
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Tea comes in more varieties than many suspect. However, based on the way the leaves are
processed, all teas are divided into four types: black, green, oolong and the very rare
white. All 'real' tea is made from Camellia sinensis leaves.
Black teas are oxidized; this means that the leaves are exposed to the air for a
precise length of time in order to allow natural chemical reactions to occur.
These reactions change the leaves' color from green to copper and intensify their
flavor until it is rich and complex. Black tea is the most common type of tea
worldwide. It has a broad range of flavors and is heartier and more assertive than
green or oolong teas. Earl Grey, English Breakfast and Darjeeling
are some examples of black teas.
Green teas are not oxidized; they are simply withered and dried. Generally subtle tasting
and pale, they are a wonderful accompaniment to Oriental foods. Because of their
slightly bitter taste, they are sometimes best enjoyed after a very sweet dessert.
Making up approximately 10 percent of the worlds tea, green teas are rapidly gaining
acceptance and attention.
Green teas include Lung Ching, Bancha and Sencha.
Oolong teas are a combination of green and black leaves. They are partly fermented
and stronger than green teas, but are more delicate than the fully fermented black
teas. Often referred to as 'the champagne of teas', oolongs are considered to be among
the finest and therefore most expensive - teas in the world. Black Dragon and
Pouchong (Pao-Chung) are a couple of oolong teas.
China whites, produced exclusively in China and highly prized, are simply steamed
and dried, providing light, fragrant brews. White teas generally are made from the
buds, no leaves at all, although some lower quality whites may include some leaves.
White tea is usually taken without a meal,
and are available from only the best specialty stores and importers. White teas
include Peony White, Flowery White Pekoe, Silver Needles and Noble Beauty.
Pu-erh (or Puer) tea is in a category all its own. Though it could be classified as a
type of Chinese black tea, it is different from other black teas in that it is
fermented twice. The double process is followed by a period of maturation, which
sometimes develops a thin layer of mold on the leaves. This mold give a soil-like
flavor that many people find distasteful. For this reason, pu-erh tea is often consumed
for medicinal purposes. This tea is recognized as a powerful digestive aid.
Flavored tea are combinations of various teas, teas with spices (even black pepper) and
teas with herbs. Because tea easily absorbs other flavors, tea drinkers around the world
often enhance tea with various flavors. Flavoring tea is a tradition in China, where
people have brewed tea with orange peel, peach leaves, and berries. The Chinese also
widely use flower teas - popular varieties include jasmine, orchid, rose, and magnolia.
So where do the old traditions fall? Blends. Blends are tried and true combinations of
various teas and sometime flavorings. Blending tea has been around for eons and allows
producers to create teas that are consistent from one year to the next. Some well
known blends are English Breakfast, Earl Grey, Irish Breakfast and Caravan.
Herbal teas are often called
"tisanes" or "infusions" by those who hate to see them confused with teas from
the tea plant. Chamomile and Peppermint are just two of the many herbal teas
available today. There are countless varieties of herbal infusions, informally referred
to as 'tea' but entirely unrelated to 'real' tea made from Camellia sinensis leaves.
Reds are actually classified as herbal, but are
getting so popular, that we are putting them in a category by themselves. We are talking
about Rooibos and Honeybush from South Africa. These are delicious and if one needs another
reason the use rooibos or honeybush, both are almost completely without tannin, which many
people cannot tolerate.
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