Types of Original Tea

Being a beverage, which has been consuming for almost five millennials, there are many types of tea developed by tea experts in different tea growing nations. As you already know, all the “real” teas are coming from the same plant species Camellia sinensis. All the tea types are produced by altering the chemistry of the leaf. Herbs like chamomile, rooibos, lemon grass, yerba mate, etc.  are not falling in tointo this category. They are correctly called as “Herbal Infusions” or as “Tisanes” (French word for herbal infusions). In some countries nontraditional teas are also called “Herbal teas”.All the tea types are produced by altering the chemistry of the leaf You can find more information about herbal teas in “Herbal Teas” section..

The most crucial operation which defines the type of tea, is Oxidation. This occurs when polyphenol oxidase enzyme  present inside tea leaf interacts with oxygen, onceoxygen, once the cell wall of the leaf broken apart. I know, getting a little nerdy here, but bear with me. For example, oOnce you cut or bruise the apple, it will turn in to brown colour much faster. But, if you bake the apple, it will not turn in to brown.However, until the apple is sealed it will not turn brown. The same reactions takestake place when the tea leaf was brokenis broken. 

The five basic types of tea are White, Green, Oolong, Black and Pu’erh (Dark Tea).

Different Types of Tea: White, Green, Oolong, Black & Pu-Erh

White Tea is the least processed tea, actually  and it i’s almost unprocessed. Due to this reason, white tea is considered as one of the healthiest teas in the world. The origin of white tea is Fujian province (South-East China) of China. White teas are crafted with unopened or recently opened buds – the newest growth on the tea bush. It’s basically a non-oxidized tea. This tea type gets the white colourcolor from the pubescence present underneath the leaf. According to Google, pubescence – soft down or fine short hairs on the leaves and stems of plants or on various parts of animals, especially insects, we are talking about leaves here. After plucking, teas are allowed to wither weather dry at a sheltered place. If the weather is not ideal, the leaves are put into a gentle tumble dryer on very low heat. Rolling and shaping are not required. Minimal oxidation happens naturally, sincenaturally since it can take a full day or two to air dry the tea leaves. This is the reason why some white teas, like the classic White Peony, show leaves of differing colors like white, green or brown. 

White teas get very pale green or yellow cup colourcolor after brewing and are the most delicate in flavourflavor and aroma. So white tea can be sipped in its pure form with no additives.  

With the uprising number of health consensus people wWhite tea is getting more and more popular in North America and Europe. among health-conscious consumers. 

Popular White Tea Varieties: Silver needle, Golden Tips, Bai Mu Tan (White peony), Wild White Tea etc. 

      Silver needle white tea                                 Golden Tips                                    White Peony Tea 

 

Green Tea: Green Tea is also one of the most popular tea types around the globe. Green teas are mainly produced in Zhejiang and Hunan provinces of China and in Japan. So Green tea is a non-oxidized tea. Soon after plucking, fresh green tea leaves are applied heat to denature polyphenol oxidase enzyme in order to halt the oxidation process. Applying apple example, by applying heat we are slowing down the process of browning the apple. In other words, if you bake an apple, it will not turn brown. Green teas are mainly produced in Zhejiang and Hunan provinces of China and also in Japan. So Green tea is also a non-oxidized tea. Then leaves are withered dried and rolled to get the desired shape. Simultaneously, t The leaves are shaped by curling with the fingers, and pressing into the sides of the wok simultaneously. Then the leaves are rolled and swirled-cCountless shapes have been crafted,creates each with a unique different tasting profileprofile. Rolled leaves are then given the final firing to fully dry them, after that they are done. After brewing green tea gives it’s typical green or yellow colourcolor, and flavoursflavors range from toasty, grassy (pan fired teas) to fresh steamed greens (steamed teas) with light, vegetable-like astringency.

China, Japan, Morocco, Uzbekistan are heavy green tea consuming nations. 

Popular Green Tea Varieties:  Long Jing (Dragon Well), Bi Luo Chun (Green Snail), Mao Jiang (Hairy tips), Sencha, Matcha powder, Gunpowder 

        

Oolong (Wulong) Tea: Oolong tea is not very common unlike black or green tea, but however still it’s quality and sensory profile are appreciated by tea connoisseurs around the world. Oolong teas are mainly produced in Fujian province of South-East China and also in Taiwan. This tea is a partly oxidized tea and it is simply described as half-way between green and black. Oolong tea production process is a time-consuming operation. Oolong is a complex category since it’s so broad. The oxidation of oolong tea can be ranging from 8% to 80%. Level of oxidation is roughly measured by looking at the amount of brown or red colourcolor on the leaf. Green leaves are weathered and the leaves are rolled, then allowed to rest and oxidize for a while. Then they’ll be rolled again, then oxidized, again and again. Most often, mild heat is applied to slow down the oxidation process. Over the course of many hours, Oolong teas are created with a beautiful layering or “painting” of aroma and flavourflavor. Oolong teas originally have got much more complex flavor than other tea types. The flavourflavor is very smooth, soft astringency and rich in floral or fruity aroma. 

Popular Oolong Tea Varieties: Tie Guan Yin (Iron Goddess of Mercy), Milk Oolong, Oriental Beauty, Ginseng Oolong 

        Iron Goddess of Mercy                          Ginseng Oolong                                   Oriental Beauty 

Black Tea: Black tea is the most consumed tea type in the world. It’s 100% oxidized and manufacture follows all five basic steps. These steps are followed in a very linear form; usually, they are not repeated on a single batch. Black tea can be manufactured within a day. The cup colourcolor of black tea ranges from dark brown to deep red. This tea type offers the strongest flavourflavors and, in some cases, the highest level of astringency. Black teas are the only style of tea regularly consumed with milk and sugar (Matcha green tea powder and some dark oolong tea drinkers might disagree). Black tea is the most popular tea base for iced tea as well.

Popular Black Tea Varieties: Ceylon Black Tea, Darjeeling Tea, Assam Tea, Yunnan Gold, Keemun Black Tea, Lapsang souchong etc. 

Pu’erh Tea (Dark Tea): This special tea is completely different from other tea types. Produced mainly in South-West China. Pu’erh is a fermented tea. Depending on the type, pu-erh tea can be divided in to two categories namely, dark “ripe” pu’erh or green “raw” pu’erh. First, tea undergoes a process similar to Green tea, but before drying, it’s aged either as loose-leaf tea or pressed into dense cakes and decorative shapes. The aging process can takes from a few months to several years. Just like wine, pu’erh tea aged in very old, well-stored pu’erhs in a cool, dry place are considered as “living teas”places. Pu-erh teas are prized for their earthy, woodsy or musty aroma and rich, smooth taste. These teas are often consumed with meals, especially in Southern and South-West China. 

Raw Pu-Erh Cake                                         Dark Pu-Erh Cake                               Pu-Erh Loose Tea 

Focus Key Words: Black Tea, Green Tea, Oolong Tea, Pu-Erh Tea, White Tea