Different Types Of Tea

There are many differemt varieties of tea although they generally fall into the black tea, green tea, and oolong tea categories. They may be further classified into Chinese teas and the Indian teas as they are distinctly different plants.

Green Tea

Green tea is usually picked at the start of the harvesting season as it is considered to be at its best then. The leaves are steamed or scalded to prevent fermentation. The leaves are then rolled and dried. Green tea produces a pale yellow brew with a mild slightly bitter taste.

Oolong Tea

Oolong tea falls somewhere between green tea and black tea. It is allowed to dry slightly after it has been picked. It is then fermented briefly, rolled and fermented briefly again. The leaves turn to a light brown or coppery colour and the tea brews with a slightly fruity aroma and taste.

Black Tea

Black tea undergoes more processing than the green and oolong style of teas. After picking, the tea leaves are allowed to dry until they have lost 50% of their moisture. The leaves are then rolled (to break up the cellular structure) and fermented.

Fermentation in this sense is more accurately called oxidation. The leaves are left in a cool humid atmosphere for a period which varies depending on the individual preference of the tea producer. During this time the leaves turn dark brown and the tea develops its characteristic taste. Once fermentation has been completed, the tea is dried until the leaves ahve turned black and the moisture content is about 5%. The drying process prevents further fermentation and also locks in the aroma and flavour of the tea.

Grades of Tea

Black and oolong teas are graded according to the size of the leaf. The grading does not reflect the quality of the tea. There are three grades and each of these has sub-grades. The grades are:

Leaf Tea: This is the largest size and takes the longest to release its flavour when brewed.

Broken Tea: This grade is ideal for quick brewing as it releases its flavour more quickly than leaf tea.

Smaller Leaf Tea: This grade also includes dust and tea particles and is used in teabags since it brews the quickest.

Some Chinese Teas

There are literally dozens of different Chinese teas. Some originate from specific regions while others undergo specific processing to give them their characteristic taste.

Lapsang Souchong Tea: I have to confess that this one took me a while to come to appreciate. It has a distinctly smokey flavour and aroma which is obtained by smoking the tea in large baskets over oak chips.

Jasmine Tea: Jasmine tea is a green tea to which jasmine flowers have been added to produce a delicate flavour.

Yunnan Tea: This tea comes from the province that gives it its name and produces a deep golden tea with a sweet delicate scent and flavour.

Keemun / Keemum Tea: This is a lighter, less astringent style of tea and finds favour with those who have weak digestive systems.

Some Indian Teas

Indian teas originate from a tea plants found in Assam in north-east India.

Darjeeling Tea: This is a large leaf tea with a well-rounded, rich flavour.

English Breakfast Tea: This is a blend of small leaf teas from Sri Lanka (formerly Ceylon) and India and has a strong, full-bodied flavour.

Irish Breakfast Tea: Irish Breakfast is usually a blend of strong teas from the Assam region of India. Like English Breakfast it produces a rich strong tea that is well suited to early morning.

What ever your preferred style of tea, there is a great choice available today. Growing in popularity are organic teas which are ideal for those who are concerned about how their tea is produced.