What's your tea type?

Types of Tea

All tea comes from the leaves of the Camellia Sinensis plant. The styles of tea are produced by altering the shape and chemistry of the leaf. Once this alteration is complete, all teas are finished by drying the leaves.

The primary process in the way a tea leaf is processed is oxidation. This will also determine how the tea will be classified, depending on the amount and process of oxidation. Oxidation is the natural process by which enzymes inside the tea leaf are exposed to oxygen. You can see the same process in a piece of fruit left out. As the air hits the enzymes, the fruit slowly starts to turn brown. This process in tea leaves can be sped up by rolling, cutting, or crushing the leaves. If you were to cut or bruise the piece of fruit, it too will speed up the oxidation process. The oxidation process is stopped by drying the leaf down to at least 5-6% moisture content or less to prevent the remaining enzymes from interacting with the oxygen in the air.

NOTE: Oxidation is commonly, but incorrectly, referred to by some in the tea industry as fermentation. This is likely a mistaken comparison to the more familiar fermentation process involved in converting grapes into wine.

The four basic styles of tea, in order from least oxidized to most oxidized, are White, Green, Oolong and Black.

White Tea is relatively unprocessed, and has been allowed to oxidize very little. The name is derived from the fuzzy, white "hairs" that appear on the unopened or recently opened buds of new growth on the tea plant. Because they are typically comprised of the newest leaves which the plant has been pouring its energy into, they also tend to have the highest antioxidant content. In practice, some white teas, like the Chinese White Peony, undergo a multi-step process of steaming and drying that does result in some uneven oxidation which can be seen in the varying shades of green in the open leaf and even some brown around the outside edges of individual leaves. White teas produce a very pale green, or yellow liquor and are the most delicate in flavor and aroma.

Green Tea is typically subjected to a multi-step process of steaming, pan-firing, and/or rolling before being dried to freeze the oxidation process. Little oxidation occurs in most green teas, and they are differentiated from white teas primarily by the extra steps of manipulating or processing the leaf before drying. The liquor of a green tea is typically a green or yellow color, and flavors range from grassy to sweet with mild astringency.

Oolong Tea is also subjected to a multi-step process of steaming, pan-firing or rolling but is also set out and allowed to "wither" which gives the leaf time to oxidize. Oolongs usually ranging between 20% and 80% oxidized. This range results in a dramatic variety of colors, (from green to nearly black) and an equally dramatic variety of flavors and aromas. Oolongs typically are bolder in flavor than Green or White teas, and offer less astringency than either the stronger Black or lighter Green teas. Because of their smooth yet rich flavor profiles, Oolongs are ideal for those new to tea drinking.

Black Tea undergoes similar processing to Green and Oolong teas but is allowed to oxidize more completely. The brewed liquor of a Black tea ranges between dark brown and deep red. Black teas offer the strongest flavors and, in some cases, greatest astringency. Black teas are the only style of tea regularly drunk with milk and sugar (though some dark Oolong drinkers may disagree) and are the most popular bases for iced tea.

Pu-Erh Tea undergoes similar processing to Green teas but then is allowed to undergo an entirely unique process of fermentation over an extended period of time (sometimes many years). Pu erh teas are often pressed into dense cakes or other decorative shapes. They are known for their unusual status as the only aged, fermented teas and are prized for their earthy, musty aroma, and rich, smooth taste.

What is Tea?

Tea is the second most consumed drink in the world. The first is water. All tea (Black, Green, Oolong, White) comes from the same plant, Camellia Sinensis, which is a sub-tropical evergreen plant native to Asia. The tea plant grows best in loose, deep soil, at high altitudes, and in sub-tropical climates, and is now grown all over the world. Anything that doesn’t come from the Camellia Sinensis plant is accurately referred to as an herbal tea or tisane. Tisanes include chamomile, Rooibos, and fruit teas.

How is it grown?

The tea plant, which grows naturally in the wild through much of Asia, is cultivated in various places, from a small family garden to giant estates covering thousands of acres. The best tea is grown at elevation on steep slopes. The terrain requires that these premium teas be hand picked. On the other hand, teas grown for tea bags or iced teas are grown on large, flat areas at lower elevations to allow for machine harvesting of large batches.

Hand picked teas are called “Orthodox Teas,” and contain only the top two leaves and the unopened bud, which are picked carefully and processed to reach the desired result to bring out the characteristics of the tea.

Machine picked and processed teas are typically called CTC (Cut-Tear-Curl, or sometimes Crush-Tear-Curl)teas. These teas usually include the uppermost leaves and unopened buds, but also can contain varying amounts of older leaves, stalks, and stems. Depending on the quality of the tea and the care used in picking and processing, CTC teas can be of very good quality and taste, but do not hold a candle to the quality of Orthodox teas.

What is in tea?

The three primary components of brewed tea (which is called the “liquor”) are:

1. Essential Oils – these provide delicious aromas and flavors.

2. Polyphenols – these provide the “briskness,” or astringency in the mouth and are the components that also carry most of the health benefits of tea.

3. Caffeine – found naturally in coffee, chocolate, tea, and Yerba Mate, caffeine provides tea’s natural energy boost.

Tisanes

Herbal teas, which tea experts term “Tisanes” (a French word for “herbal infusion”) are usually dried flowers, fruits, or herbs steeped in boiling water. No actual tea leaves are included. Historically consumed for medicinal reasons, or as a caffeine-free alternative, many Tisanes are beginning to find their own popularity.

Herbal "teas"


The first and arguably most famous Herbal tea finds its roots in ancient Egypt. The first recorded mention of Chamomile being chugged was in a document known as the Ebers Papyrus, dating back to 1550 BC. Used to honor the gods, embalm the dead, and cure the sick, Chamomile has endured a lasting fame. This light, sweet, apple-like concoction is still revered for its uncanny (caffeine-free) calming effect.

Fruit "teas"


Fruit teas, or tisanes, are caffeine free blends containing a range of fruits, spices, and herbs. The most common ingredient in fruit teas is Hibiscus, a crimson flower that yields a deep red color to the cup and a powerful tart sweetness. Hibiscus is naturally high in Vitamin C. Tea blenders use dried fruits, fruit peel, fruit oils, blossoms, and spices to achieve just the right blend of visual appeal and flavor profile.

Rooibos

A late arrival to the Tisane scene, Rooibos, is quickly stealing the spotlight from its Camellia cousin, green tea. Also known as "Red Bush Tea," or simply "Red Tea," Rooibos was introduced to the beverage world as a substitute for black tea. During World War II, virtually all supplies of Japanese and Chinese teas suddenly became unavailable. The tea-addicted Western culture scoured the world for an alternative, finally discovering caffeine-free Rooibos. However, recent health benefits attributed to Rooibos are allowing it to emerge from the shadows as a legitimate drink in itself. Rooibos has a rich, slightly sweet flavor that is excellent alone and blends extremely well with a variety of flavors.

Yerba Mate


Finally, the newest drink to the herbal market is called Yerba Mate. This South American botanical from the holly family is consumed throughout much of Brazil, Argentina, Paraguay, Uruguay, and the Far East. Yerba Mate, or simply "Mate"(pronounced mah-tay), has been lauded as a cultural phenomenon that both energizes and remedies the body. Mate is one of the few plants on earth (along with coffee, cocoa and tea) that contain caffeine. While the taste tends to be quite unusual to newcomers, many folks overlook its unique character to receive the benefits. Originally stranded in the obscurity of the niche cultural market, it has now been introduced to the US as a substitute for coffee and is attracting wider attention.

No longer a beverage reserved for those seeking a caffeine free experience, Herbals have found a new place in the market. Tisanes are beginning to infuse culture with a wide range of tastes and astounding array of benefits. They have now parted ways with bigger brothers Coffee and Tea and their independence should be recognized.