TYPES OF TEA
TYPES OF TEA
All tea types come from similar basic plant, the Camellia Sinensis plant. The differences between teas arise from processing, growing conditions, and geography.
The Camellia Sinensis plant is indigenous to Asia, but is now cultivated all over the world in subtropical and tropical areas. With more than 3,000 varieties, tea would be the most consumed beverage in the world after water.
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Tea can be divided into 6 primary categories: dark, dark (including puer), green, yellow, oolong, and white.
Photo of black tea
Black tea is allowed to wither, which precedes a procedure called oxidation (sometimes incorrectly defined as fermentation) during which water evaporates out of the leaf as well as the leaf absorbs more oxygen from the atmosphere. Black teas usually undergo full oxidation, and the results are the distinctive dark brown and black leaf, the generally more powerful and pronounced flavors of black teas, so when brewed properly, a higher caffeine content compared to various other teas (50 65 % of coffee, based on the type and brewing technique).
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Photo of dark tea
Dark tea is from Sichuan and Hunan provinces of China and is an aged tea that steeps up smooth with a natural sweet note. Dark teas are often compressed into shapes (most commonly bricks or perhaps cakes).
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Photo of oolong tea
Oolong tea (also known as wulong tea) is allowed to undergo partial oxidation. These teas have a caffeine content between that of black teas along with environmentally friendly teas. The flavor of oolong (wulong) teas is usually significantly less strong as blacks or perhaps as subtle as greens, but has a extremely fragrant and intriguing tones. Oolongs (wulongs) are frequently compared to the flavor and aroma of fresh fruit or fresh flowers.
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Photo of green tea
Green tea is allowed to wither only slightly after being picked. Then the oxidation process is stopped quickly by firing (rapidly heating) the leaves. Thus, when brewed at lower temperatures and for a shorter time, green teas generally have much less caffeine (10 30 % of coffee).
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Photo of white tea – Ceylon tea
White tea is probably the most delicate of all the teas. They’re appreciated for their subtlety, natural sweetness, and complexity. They’re hand processed using probably the youngest shoots of the tea plant with no oxidation. When steeped at a low heat for a little while, white teas are able to produce very low amounts of caffeine. Naturally, steeping with hotter temperature and longer time will extract even more caffeine. But by definition, white tea doesn’t lessen caffeine than some other teas.
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Photo of puer tea – pu erh tea
All puer tea comes from Yunnan, China, especially the southwest areas of Lincang, Xishuangbanna, and Puer (hence the name). You will find 2 main types of Puer: sheng puer and shu puer. Sheng puer is an easy non oxidized tea whose finished product is going to change naturally over time. Shu puer starts out as a sheng puer, but goes through yet another deliberate and accelerated “post fermentation” process to speed up this change into a case of weeks as opposed to years. All puer is made using the Yunnan grown Assamica leaf.
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Yellow is a rare category of tea which is much like green tea extract in flavor and appearance. Yellow tea, nonetheless, generally doesn’t have the grassiness of some green teas. Yellow teas typically go through much more oxidation than environmentally friendly teas along with an extended, slower drying period. All yellow teas come from China. Try the Huo Shan Yellow Buds!