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Four Main Types of Tea
Any conversation about tea should start with explanation of various kinds of tea.
If you go to any tea site, to search for your preferred product in order to any other site, the first thing the thing is will be different tea categories. It is important to understand what each category means. Nearly all teas are manufactured 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 essential, many subtleties in taste, body, and overall character are created throughout the processing.
The primary idea of processing it to accept raw green leaves and decide whether, and just how much oxidation (or fermentation) should happen before drying them out.
Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes experience oxygen leading to oxidation. The amount of oxidation depends upon what amount of the enzymes are exposed and for just how long.
You will find 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 this article I will only discuss "classic" teas.
Black tea, also called "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 used for exporting, people in China prefer green teas or oolongs. Indian and Ceylon teas today occupy majority area of the international black tea market using their thick leaves with strong flavor.
White tea. To begin with, white tea begins with just the tightly rolled buds and does not undergo any oxidation whatsoever. In order to prevent oxidation, foliage is 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 have a silver-like appearance because 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 america) is known as Silver Needle. Drinking white teas are a tasteful method to benefit from the micronutrients that enhance defense mechanisms functions, and improve skin condition.
Green tea extract. The processing of green tea extract is comparable to that of white in that it does not oxidize. After the foliage is plucked, they are (sometimes) organized to wither for about 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 foliage is rolled up in various ways and tightness. Next, your final drying happens. Since no oxidation happened, the tea has much more of an environmentally friendly appearance. From there, it is going off to be sorted, graded, and packaged.
Oolong tea is 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 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 hypertension, preventing heart disease. Additionally, it may help digesting, refresh yourself and sober up. It's a renowned natural health drink.
