Are you someone who loves hot beverages? Do you like to enjoy a hot cup of tea during the evenings?
Most hot beverages with fruit infusions or herbs are called tea. However, these drinks should be known as tisanes.
Such drinks are derived from a single source, the Camellia sinensis plant. It’s noteworthy that the source plant doesn’t determine the types of this commodity and beverage. Instead, it depends on the way farmers process the leaves of this plant.
Now that you know its definition, it’s time to jump onto the various types.
Five Types of Tea
Unique processing techniques lead to different levels of oxidation and fermentation, and hence various types are born.
In fact, just in Australia, the Tea industry is expected to grow to UD$ 1325.8m by 2022. Here’s more about these distinct processes with more details about every type.
White
White is the least processed of all categories. It’s plucked and withered outside and inside for a particular number of days. Additionally, a few go through an extra drying phase at low-temperature conditions.
Several companies consider it a marketing delight as it contains the highest levels of antioxidants compared to the rest.
Even though the procedure is relatively easy, the leaves need to be handled carefully to avoid getting bruised.
Based on the kind of leaves used, the whites are named the following:
- Silver Needle: Use buds only
- White Peony: Use one bud and a few leaves
- Tribute Eyebrow: Both buds and leaves
- Longevity Eyebrow: Post-season mature leaves
Green
Green is an exceptionally famous choice amongst fitness enthusiasts and casual drinkers. As it’s heated after a brief withering procedure to eliminate oxidation, it possesses high levels of antioxidants, chlorophyll, and polyphenols.
The leaves are rolled and pressed to help elevate the taste. Based on the processing method and harvest location, the taste can vary from toasty and smoky to marine and vegetal.
Various regions have their culture of shaping the leaves, and the title of the greens reflects the shape. Mentioned below are a few examples:
- Taiping Money King: flat leaves rolled between wire meshes
- Dragon Well: Buds pressured into flat needles
- Green Snail Spring: Palm-rolled leaves
Yellow
Although yellow is far less popular than the others, its manufacturing technique is quite similar to greens’.
In addition to those processes, it undergoes wrapping or yellowing, which results in non-enzymatic oxidation. This method enhances the less astringent and mellower flavors.
Oolong
Oolong is typically the partially oxidized type, sitting perfectly between green and black leaves. It goes through a certain amount of bruising to promote oxidation before heat application.
This type of leaf has a far darker color than green due to being more oxidized.
The Oolong is generally categorized by its intensity of roasting and oxidation as follows:
- Dark Oolong: 40-60% oxidation
- Bao Zhong: 10-18% oxidation
- Balled Oolong: 20-30% oxidation
Black
Black is the most consumed type compared to the other infusions.
Unlike the Oolong, black is fully oxidized following an entire season of withering. The leaves are cut short in order to promote the oxidation process.
Since it’s wholly oxidized, it doesn’t go through a heating phase. Subsequently, it directly goes for drying.
Some popular examples of this infusion include Assam Black, Darjeeling Black, Keemun Black, and Lapsang Souchong.
Summary
With so many kinds of tea in the market, choosing one to suit your mood can be difficult. However, the bright side is that these infusions are affordable. As a result, you can place a small order for each type to enjoy during various occasions.
Don’t hold your back and go strain yourself a delicious cup of this soul drink!
Author :Alison