Tea comes from the Camellia Sinensis bush which is grown in
over 30 countries around the world, typically in the tropical area. It is categorized
mainly into green tea, white tea, yellow tea, wulong (or oolong) tea, dark tea and
black tea. Their differences are a
result of the processing methods they undergo and level of fermentation (or oxidation).
Black tea undergoes several hours of oxidation in their preparation, Wulong tea
receives less while green tea is not oxidized at all.
Green Tea
Green tea is picked and then quickly dried, either pan fried,
steamed or fired in an oven. The natural goodness of the tea leaf is sealed
inside. Because the leaf is so delicate, the tea should be brewed in water that
is well below boiling to prevent cooking the leaves and destroying the subtle
notes of the tea. Green tea has a short
life span - it doesn't stay fresh long. Given the high levels of polyphenols,
it is believed to have the greatest amount of health benefits.
Green tea leaves are not oxidized and thus have less
caffeine than other types of tea. But this does not mean that the method of
green tea processing is simpler and less time-consuming. Top-grade Japanese
green tea, for instance, goes through seven different drying and rolling
processes. Green tea comes in a surprising variety of shapes and sizes - flat,
rolled into needle-shaped, powdered etc. The names given to green tea are
usually based on their origin or appearance. Green tea is graded by very
subjective means based on cup quality of tea and other factors. The first
picked tea leaves and buds, usually in early April, are typically the most
delicately flavored and expensive. First
Shoots Long Jing and Silver Shoots Jasmine belong to this category.
White Tea
White tea is minimally processed (generally only air-dried) with
its body covered with fluffy white hair. The general processing method for Chinese white tea only includes two
steps: withering and drying. The highest quality white tea is picked before the
leaf buds have opened. Of all tea, white tea has the least amount of caffeine. It
should be steeped in water well below boiling. White tea brews are pale
yellow/light red in color, and has a slightly sweet flavor with no
"grassy" undertones (sometimes associated with green tea).
Yellow Tea
Yellow tea is partially processed and is one of the rarest
types of tea. It is produced from carefully picked buds and leaves that are
minimally processed. The leaves are stacked into piles where internal heat generated
from their decomposition slowly stops the oxidation process. Virtually
self-processed, the leaves also skip the pan-firing step resulting in the
unique yellow color. Yellow tea has more caffeine than green tea and yields
light yellow color infusions and delicate taste and aromas.
Wulong (Oolong) Tea
Wulong tea is gently rolled after picking, allowing the
essential oils to react with the air and slowly oxidize. This process turns the
leaf darker with time and produces a distinctive fragrance. When the desired
oxidation level is reached, the leaf is heated in a process called
"panning" to stop the process. It is then rolled to form the tea into
its final shape. As Wulong tea can be heavily or lightly oxidized, its flavor
will vary from green to near-black. This tea is handcrafted, undergoing a
labor-intensive process. The tea-maker must carefully balance many elements in
the critical few hours after the leaf is picked including weather conditions,
quality of leaf, and time taken to oxidize. The famous Tie Guan Yin belongs to
the Wulong tea family.
Black Tea
Black tea (or red tea as it is known in China) is the result
of a complete oxidation of the leaf before being fired. First the leaf is
spread out and left to wilt, losing some moisture, stiffness and much of its
weight. Then it is rolled, exposing essential oils to the air and starting the
oxidization process. When this is complete, the leaf is heated to stop the
process, graded for quality and packed. Black tea is full bodied and is able to
withstand the addition of sweeteners and milk.
Pu Er Tea (Dark Tea)
Pu Er tea originates from Yunnan, China and Tibet. Pu Er has
been praised for generations for its flavor and health benefits. However, it is
relative unknown in the western countries as its strong, earthy flavor is often
difficult for Westerners to appreciate.
It is processed according to an ancient technique that
involves aging the leaves. This tea which begins as a green tea is not fully
fired like other green tea. The stilt-moist leaves are instead, loosely stacked
and allowed to age. During the aging process, the tea turns from a green color
to a deep reddish earthy tone. This aging process is unique among tea. Most
other tea cannot handle the aging process. Some prized Pu Er can be 50 year
old. Pu Er is often formed into bricks as it was easier to transport tea in
bricks during the harsh conditions in ancient Chinese history. |
