利用者:ZilviaFlora597
出典: くみこみックス
Four Main Types of Tea
Any conversation about tea should begin with explanation of various types of tea.
Whenever you go to any tea site, to find your favorite product or to any other site, the very first thing you see will change tea categories. It is important to know very well 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 a leaf is very important, many subtleties in taste, body, and overall character are created during the processing.
The primary concept of processing it to take the raw green leaves and choose whether or not, and just how much oxidation (or fermentation) should take place before drying them out.
Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen leading to oxidation. The amount of oxidation is determined by how much of the enzymes are subjected and for how long.
You will find four major tea categories: black, green, white and oolong. Today, other beverages will also be called tea, such as rooibos, tsisanes (herbal infusions), or fruit teas, but, in the following paragraphs I'll only discuss "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 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 just 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 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 recent growth continue to be present. This might be why typically the most popular white tea (a minimum of in the US) is called Silver Needle. Drinking white tea is a tasteful way to benefit from the micronutrients that enhance immune system functions, and improve skin ailment.
Green tea. The processing of green tea is similar to that of white in that it doesn't oxidize. After the foliage is plucked, they are (sometimes) laid out to wither for around 8 to Twenty four hours. Then, to be able to neutralize the enzymes, thus preventing oxidation, the leaves are steamed or pan fried. Then 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 more of an environmentally friendly appearance. From there, it goes off to be sorted, graded, and packaged.
Oolong tea is a semi-fermented tea, combining the 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 inside your mouth and make your throat much comfortable. Oolong is useful in anti aging, reducing high blood pressure, preventing heart disease. It can also help digesting, refresh yourself and sober up. It is a renowned natural health drink.
