All tea, regardless of what variety it is, comes from the same plant, Camellia Sinensis. The different classifications are dependent on the way that the tea leaves are processed. A number of actions can be taken once the leaves are harvested: drying. wilting, rolling, heating, oxidation, fermentation. Each action changes the overall final product, but oxidation and fermentation cause the most drastic changes.
Oxidation and Fermentation
Oxidation refers to the exposure of the leaves to air thus causing chemical changes that turn the leave from green to brown. Technically, this process is often referred as "fermentation", though it is not truly a fermenting process. However, some teas do undergo actual fermentation, that is, the exposure to microbes and humidity for further oxidation. The chemical changes that occur in both processes affect the flavor, smell, and appearance of the tea leaves.
Seven Types of Tea
- White Tea - The least processed out of all the teas, it only undergoes drying with no oxidation. White tea leaves can be identified by the silvery hairs on the buds. The tea itself is characteristically subtle. The brew is near colorless, delicate and light in flavor with a slight sweetness, and fragrant.
- Green Tea - Shortly after harvesting the leaves are heated (typically through pan-frying) to prevent oxidation then rolled (in China) and dried. Green tea has a particularly grassy and fresh taste and widely known for its health benefits including high levels of antioxidants.
- Oolong Tea - One of most labor intensive teas, it is withered, bruised, rolled, dried, and partially oxidized. The tea comes out yellow or pale brown and has a fruity taste with a hint of nuttiness or smokiness.
- Black Tea - In China, black teas are separated into two categories: red teas and black teas, but elsewhere in the world red teas are considered black teas. This is the most common type of tea since it was the variety that spread into Europe and India and used in English teas. Black tea is fully oxidized, giving the tea a darker color. Flavor-wise, black tea is robust.
- Yellow Tea - Not a common tea and not typically sold by major tea sellers, yellow tea undergoes a special process in which it is left to sit while damp in order to become yellow before being dried.
- Pu-erh Tea - Much like wine, Pu-erh tea is left to age/mature as it ferments and is commonly found in the form of tea cakes (tea leaves pressed together in a mold). The process gives the tea a unique (somewhat off-putting) scent and a dark syrupy body when brewed. The flavor is hearty and slightly sweet and the leaves can survive multiple infusions without losing much taste.
- Flavored/ Scented Tea - Herbs, spices, berries, and flowers are added to tea to give it additional flavor. Jasmine, rose, clove, mint, blueberries, cherry to name a few additives.
Preparation
Two factors go into making a cup of tea: time and temperature. As a rule of thumb, use one teaspoon of tea per cup of water. For lighter teas (white, green, oolong) it is best to use cooler water (around 180F) and steep for 1 to 3 minutes. For darker teas (black, pu-erh, and darker varieties of oolong) use boiling water (212F) and steep for 4 to 6 minutes. Over-steeping any tea will produce a bitter taste.
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