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Four Main Kinds of Tea



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

If you go to any tea site, to search for your preferred product or to every other site, the very first thing you see will be different tea categories. It is important to understand what each category means. Nearly all teas are made from the leaves of same plant species: Camellia sinensis. The main difference lies in processing and amount of fermentation.

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

The main concept of processing it to accept raw green leaves and choose whether or not, and how much oxidation (or fermentation) should happen before drying them out.

Tea leaves have enzymes within their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen leading to oxidation. The quantity of oxidation is determined by how much of the enzymes are subjected as well as for how long.

There are four major tea categories: black, green, white and oolong. Today, other beverages will also be called tea, for example 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. Producing black tea includes four main steps: withering, rolling, fermenting and drying. Chinese black tea is mainly employed for exporting, folks China prefer green teas or oolongs. Indian and Ceylon teas today occupy majority part of the international black tea market using their thick leaves with strong flavor.

White tea. First of all, white tea begins with just the tightly rolled buds and does not go through any oxidation at all. To avoid oxidation, foliage is immediately fired or steamed after allowing them to wither (air dry) for any period of time. There isn't any rolling, breaking, or bruising of any kind. The dried buds possess a silver-like appearance because the tiny white hairs of new growth continue to be present. This is probably why the most popular white tea (a minimum of in america) is known as Silver Needle. Drinking white tea is a sophisticated way to enjoy the micronutrients that enhance immune system functions, and improve skin condition.

Green tea. The processing of green tea is similar to that of white in that it doesn't oxidize. After the leaves are plucked, they're (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. Next the leaves are rolled away in a variety of ways and tightness. After that, your final drying happens. Since no oxidation took place, the tea has much more of a green appearance. After that, it is going off and away to be sorted, graded, and packaged.

Oolong tea benefits is really 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 also as refreshing and powerful 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.