What is Tea?
Tea is basically the dried and processed leaves of only one species of plant called camellia sinensis. Interestingly enough, herbal teas or herbal infusions are not really teas, but simply dried flowers and/or herbs.
Even though all teas come from only one species, there are three major varietals:
The China – Small leaves and generally thrives at higher altitudes.
The India (or Assam) – Larger leaves and generally thrives at lower altitudes.
The Hybrid – Kind of in-between the Chinese and Indian.
Earlier, I talked about the processing of the camellia’s leaves. There are four main methods of processing and each produces a different type of tea. These four main types are:
Friday, February 8, 2008
What is White Tea?
What is White Tea?
White tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is the least common of the four types of teas (white, green, oolong, and black).
White teas are the least processed of any tea and therefore taste the most like fresh leaves or grass. They also have the lowest amount of caffeine and most likely have the highest antioxidant properties.
What is Tea Processing?
Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created.
In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out. Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to the air resulting in oxidation.
The amount of oxidation depends upon how much of the enzymes are exposed and for how long.
The Processing of White Tea:
First of all, white tea starts with just the tightly rolled buds of the White tea does not go through any oxidation at all.
In order to prevent oxidation, white teas are immediately fired or steamed after letting them wither (air dry) for a period of time. There is no rolling, breaking, or bruising of any kind.
The dried buds have a silver-like appearance because the tiny white hairs of new growth are still present. This is probably why the most popular white tea (at least in the US) is called Silver Needle.
White tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is the least common of the four types of teas (white, green, oolong, and black).
White teas are the least processed of any tea and therefore taste the most like fresh leaves or grass. They also have the lowest amount of caffeine and most likely have the highest antioxidant properties.
What is Tea Processing?
Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created.
In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out. Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to the air resulting in oxidation.
The amount of oxidation depends upon how much of the enzymes are exposed and for how long.
The Processing of White Tea:
First of all, white tea starts with just the tightly rolled buds of the White tea does not go through any oxidation at all.
In order to prevent oxidation, white teas are immediately fired or steamed after letting them wither (air dry) for a period of time. There is no rolling, breaking, or bruising of any kind.
The dried buds have a silver-like appearance because the tiny white hairs of new growth are still present. This is probably why the most popular white tea (at least in the US) is called Silver Needle.
What is Black Tea?
What is Black Tea?
Black tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas (white, green, oolong, and black).
Black teas are the most consumed of the four types of teas. They are the highest in caffeine, but still have antioxidant properties, just not quite as much as others.
What is Tea Processing?
Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created.
In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out. Tea leaves have enzymes in their veins.
When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are exposed and for how long.
The Processing of Black Tea:
The processing of black tea requires a full oxidation of the leaves. After the leaves are plucked, they are laid out to wither for about 8 to 24 hours. This lets most of the water evaporate.
Then the leaves are rolled in order to crack up the surface so that oxygen will react with the enzymes and begin the oxidation process. The leaves are left to completely oxidize, thus turning the leaves to a deep black color.
After that, a final drying takes place. From there, it goes off to be sorted, graded, and packaged.
Black tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas (white, green, oolong, and black).
Black teas are the most consumed of the four types of teas. They are the highest in caffeine, but still have antioxidant properties, just not quite as much as others.
What is Tea Processing?
Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created.
In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out. Tea leaves have enzymes in their veins.
When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are exposed and for how long.
The Processing of Black Tea:
The processing of black tea requires a full oxidation of the leaves. After the leaves are plucked, they are laid out to wither for about 8 to 24 hours. This lets most of the water evaporate.
Then the leaves are rolled in order to crack up the surface so that oxygen will react with the enzymes and begin the oxidation process. The leaves are left to completely oxidize, thus turning the leaves to a deep black color.
After that, a final drying takes place. From there, it goes off to be sorted, graded, and packaged.
What is Green Tea?
What is Green Tea?
Green tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas (white, green, oolong, and black).
Green teas, like white teas, are closer to tasting like fresh leaves or grass than the black or oolong. They are also lower in caffeine and have higher antioxidant properties.
What is Tea Processing?
Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created.
In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out.
Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are exposed and for how long.
The Processing of Green Tea:
The processing of green tea is similar to that of white tea in that it does not oxidize. After the leaves are plucked, they are (sometimes) laid out to wither for about 8 to 24 hours. This lets most of the water evaporate.
Then, in order to neutralize the enzymes thus preventing oxidation, the leaves are steamed or pan fried.
Next the leaves are rolled up in various ways and tightness. After that, a final drying takes place. Since no oxidation took place, the tea has more of a green appearance. From there, it goes off to be sorted, graded, and packaged.
Green tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas (white, green, oolong, and black).
Green teas, like white teas, are closer to tasting like fresh leaves or grass than the black or oolong. They are also lower in caffeine and have higher antioxidant properties.
What is Tea Processing?
Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created.
In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out.
Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are exposed and for how long.
The Processing of Green Tea:
The processing of green tea is similar to that of white tea in that it does not oxidize. After the leaves are plucked, they are (sometimes) laid out to wither for about 8 to 24 hours. This lets most of the water evaporate.
Then, in order to neutralize the enzymes thus preventing oxidation, the leaves are steamed or pan fried.
Next the leaves are rolled up in various ways and tightness. After that, a final drying takes place. Since no oxidation took place, the tea has more of a green appearance. From there, it goes off to be sorted, graded, and packaged.
What is Oolong Tea?
What is Oolong Tea?
Oolong tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas (white, green, oolong, and black).
Oolong teas are the most difficult of the four types of teas to process. The best way to describe oolong tea is that they are somewhere in between green and black tea. This is because they are only partially oxidized during the processing.
What is Tea Processing?
Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created.
In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out.
Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are exposed and for how long.
The Processing of Oolong Tea:
The processing of oolong tea requires only a partial oxidation of the leaves. After the leaves are plucked, they are laid out to wither for about 8 to 24 hours. This lets most of the water evaporate.
Then the leaves are tossed in baskets in order to bruise the edges of the leaves. This bruising only causes the leaves to partially oxidize because only a portion of the enzymes are exposed to air.
Next, the leaves steamed in order to neutralize the enzymes and stop any oxidation. Oolong tea can have varying degrees of oxidation. Some are closer to black teas, and some are closer to green.
After that, a final drying takes place. From there, it goes off to be sorted, graded, and packaged.
My Suggestions:
Oolong tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas (white, green, oolong, and black).
Oolong teas are the most difficult of the four types of teas to process. The best way to describe oolong tea is that they are somewhere in between green and black tea. This is because they are only partially oxidized during the processing.
What is Tea Processing?
Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created.
In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out.
Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are exposed and for how long.
The Processing of Oolong Tea:
The processing of oolong tea requires only a partial oxidation of the leaves. After the leaves are plucked, they are laid out to wither for about 8 to 24 hours. This lets most of the water evaporate.
Then the leaves are tossed in baskets in order to bruise the edges of the leaves. This bruising only causes the leaves to partially oxidize because only a portion of the enzymes are exposed to air.
Next, the leaves steamed in order to neutralize the enzymes and stop any oxidation. Oolong tea can have varying degrees of oxidation. Some are closer to black teas, and some are closer to green.
After that, a final drying takes place. From there, it goes off to be sorted, graded, and packaged.
My Suggestions:
Brewing Tea
Brewing Tea
Brewing tea is really quite easy. Here are some instructions for brewing a perfect cup of tea.
First start with cold, great tasting, water. If your tap water does not taste good, then use filtered or bottled water. (I say to use cold water because a typical hot water heater will often add contaminants and reduce the amount of oxygen in the water, which is needed for flavor extraction).
Then bring the desired amount of water to a rolling boil. (Do not boil the water for a long period of time because this too will deplete the water of oxygen).
Put approximately 2 grams or 1 tsp. of tea leaves per 6-8 oz. of water into a pre-heated pot or cup (pre-heating will allow the tea to steep at the proper temperature).
Then add hot water according the chart below for the type of tea you are brewing. Please note that these are general guidelines. If your tea container has brewing instructions I would follow those as they are probably ideal for that specific tea.
About Water Temperature
The water temperature does not have to be exact. The main thing to remember is to not use boiling water for Green or White teas. They will burn and create bitter flavors.
A good way to guess at the water temperature without a thermometer is to bring the water to a boil, and wait about 30 seconds (for white tea) or 60 seconds (for green tea) before pouring over the leaves.
Brewing tea is really quite easy. Here are some instructions for brewing a perfect cup of tea.
First start with cold, great tasting, water. If your tap water does not taste good, then use filtered or bottled water. (I say to use cold water because a typical hot water heater will often add contaminants and reduce the amount of oxygen in the water, which is needed for flavor extraction).
Then bring the desired amount of water to a rolling boil. (Do not boil the water for a long period of time because this too will deplete the water of oxygen).
Put approximately 2 grams or 1 tsp. of tea leaves per 6-8 oz. of water into a pre-heated pot or cup (pre-heating will allow the tea to steep at the proper temperature).
Then add hot water according the chart below for the type of tea you are brewing. Please note that these are general guidelines. If your tea container has brewing instructions I would follow those as they are probably ideal for that specific tea.
About Water Temperature
The water temperature does not have to be exact. The main thing to remember is to not use boiling water for Green or White teas. They will burn and create bitter flavors.
A good way to guess at the water temperature without a thermometer is to bring the water to a boil, and wait about 30 seconds (for white tea) or 60 seconds (for green tea) before pouring over the leaves.
Iced Tea
Iced Tea
Iced tea! What a fabulous beverage. It's funny to me how tea is so widely accepted throughout the world yet most people (especially those outside of the U.S.) will only drink it hot. Don't get me wrong I love hot beverages, just, not all the time.
I also love the fact that I can drink iced tea as sweet...or as unsweet as I'm in the mood for. Yes, sometimes I like it sweet, sometimes not. Sometimes I'll put lemon or mint, and sometimes just plain. Call me fickle, but I don't care. Besides, I drink for satisfaction and pleasure, not to be politically correct.
History Tidbit
Back in 1904, Americans mostly drank green tea from China. At the St. Louis World's Fair, an Englishman by the name of Richard Blechynden was trying to introduce Americans to the new India and Ceylon black tea.
There happened to be a heat wave going on at the time and lines were not forming to try this steamy hot beverage. After a few days of frustration, he tried adding ice to the tea in order to entice people to try it.
It was the hit of the fair and a new way of drinking tea had instantly taken hold!
Iced tea! What a fabulous beverage. It's funny to me how tea is so widely accepted throughout the world yet most people (especially those outside of the U.S.) will only drink it hot. Don't get me wrong I love hot beverages, just, not all the time.
I also love the fact that I can drink iced tea as sweet...or as unsweet as I'm in the mood for. Yes, sometimes I like it sweet, sometimes not. Sometimes I'll put lemon or mint, and sometimes just plain. Call me fickle, but I don't care. Besides, I drink for satisfaction and pleasure, not to be politically correct.
History Tidbit
Back in 1904, Americans mostly drank green tea from China. At the St. Louis World's Fair, an Englishman by the name of Richard Blechynden was trying to introduce Americans to the new India and Ceylon black tea.
There happened to be a heat wave going on at the time and lines were not forming to try this steamy hot beverage. After a few days of frustration, he tried adding ice to the tea in order to entice people to try it.
It was the hit of the fair and a new way of drinking tea had instantly taken hold!
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