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Four Main Types of Tea



Any conversation about tea should start with explanation of different kinds of tea.

If you go to any tea site, to search for your preferred product or to any 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 made from the leaves of same plant species: Camellia sinensis. The main difference is based on processing and amount of fermentation.

While quality of the leaf is very important, many subtleties in taste, body, and overall character are created during the processing.

The primary idea of processing it to accept raw green leaves and decide whether or not, and how much oxidation (or fermentation) should take place before drying them out.

Tea leaves have enzymes within their veins. When the leaf is broken, bruised, or crushed, the enzymes experience oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are subjected and for how long.

There are four major tea categories: black, green, white and oolong. Today, other beverages are also called tea, such as rooibos, tsisanes (herbal infusions), or fruit teas, but, in the following paragraphs I will only talk about "classic" teas.

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Black tea, also known as "red" (hong cha) in China, is completely fermented. The production of black tea includes four main steps: withering, rolling, fermenting and drying. Chinese black tea is mainly employed for exporting, people in China prefer green teas or oolongs. Indian and Ceylon teas today occupy majority part 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 does not undergo any oxidation whatsoever. In order to prevent oxidation, leaves are immediately fired or steamed after allowing them to wither (air dry) for a time period. There isn't any rolling, breaking, or bruising of any kind. The dried buds possess a silver-like appearance since the tiny white hairs of new growth continue to be present. This might be why the most popular white tea (a minimum of in the US) is called Silver Needle. Drinking white tea is a tasteful method to enjoy the micronutrients that enhance immune system functions, and improve skin ailment.

Green tea extract. The processing of green tea is similar to that of white in that it doesn't oxidize. Following the leaves are plucked, they're (sometimes) laid out to wither for about 8 to Twenty four hours. Then, in order to neutralize the enzymes, thus preventing oxidation, the leaves are steamed or pan fried. Next the foliage is rolled up in various ways and tightness. After that, a final drying happens. Since no oxidation happened, the tea has much more of an environmentally friendly appearance. From there, it goes off to be sorted, graded, and packaged.

Oolong tea is really a semi-fermented tea, combining the very best qualities of green and black teas. Oolong is not only as clear and fragrant as green tea, but additionally as refreshing and strong as black tea. It natural aroma would linger in your mouth and make your throat much comfortable.
Oolong is helpful in anti-aging, reducing high blood pressure, preventing heart disease. Additionally, it may help digesting, refresh yourself and sober up. It's a renowned natural health drink.