Tea Time!
Refresh yourself on the basics of different types of tea.
Tea comes in all kinds of varieties, black, green, oolong, and white teas are all made from the same variety of tea plant, called Camellia sinesis. After the leaves are harvested, they are withered and processed. CTC (cut, tear, curl) and Orthodox are the two types of processing.
The Orthodox processing method rolls out the leaves mechanically or by hand. The rolled out leaves are then sorted, oxidized, and dried. The broken leaves and smaller particles can then pass onto the CTC method. CTC is more commonly used for tea bags, as it minces the leaves into very fine pieces. This method is useful in improving medium and lower quality tea leaves.
One thing to note: the distinguishing factor between black, green, and white teas is the amount of oxidation. Oxidation refers to the amount of oxygen the leaves are exposed to during the processing stage. The more oxidation occurs, the darker the tea leaves get, and the higher caffeine content they possess. Black tea is the most oxidized, oolong is partially oxidized, green and white are unoxidized.
After each method of processing, the leaves are then sorted into grades (or ‘pekoe’) according to sizes, which range from whole leaves to dust. Finally, the graded product is packaged and prepared to sell.
In this article, we’ll be looking at each variety of tea, and the more popular traditional teas within each category.
Black Tea
Black tea is a fully oxidized tea, distinguished by its dark color and robust flavor profile. This oxidation process not only deepens the tea's hue but also elevates its caffeine content, making it a popular choice for those seeking a stimulating beverage.
The Art of Black Tea Production
The journey from fresh tea leaves to the rich, flavorful black tea involves several meticulous steps:
- Withering: Freshly harvested tea leaves are spread out to wilt, reducing their moisture content. This process makes the leaves pliable and prepares them for rolling.
- Rolling: The withered leaves are rolled to break their cell walls, releasing essential oils and initiating oxidation. This step is crucial for developing the tea's characteristic flavors.
- Oxidation: Rolled leaves are exposed to air, allowing enzymes to oxidize. This oxidation transforms the leaves' color to a dark brown or black and enriches the flavor profile.
- Firing/Drying: The oxidized leaves are then dried using heat to halt the oxidation process and reduce moisture, ensuring the tea's longevity and stability.
Two primary methods are employed in black tea production:
Exploring Varieties of Black Tea
Black tea's versatility is showcased in its diverse regional varieties, each offering unique flavor profiles:
Lapsang Souchong Hailing from China's Wuyi Mountains, Lapsang Souchong is a distinctive black tea renowned for its smoky aroma and flavor. The traditional processing method involves drying the tea leaves over pinewood fires, which imparts its characteristic smokiness. This unique profile makes it a favorite among those who appreciate bold, robust teas.
Assam Originating from the Assam region in India, Assam tea is celebrated for its full-bodied, malty taste and bright amber hue. Grown at low elevations in a tropical climate, this tea offers a strong and invigorating flavor, making it an excellent choice for a morning brew. Its robustness also allows it to pair well with milk and sugar, catering to a variety of palates.
Darjeeling Cultivated in the Darjeeling district of West Bengal, India, Darjeeling tea is often referred to as the "Champagne of teas." This esteemed black tea is known for its delicate, fruity, and floral notes, providing a lighter-bodied experience compared to other black teas. It's typically enjoyed without additives to fully appreciate its nuanced flavors.
Ceylon Produced in Sri Lanka, formerly known as Ceylon, Ceylon black tea is recognized for its bold flavor profile, featuring notes of citrus, chocolate, and spice. Grown at various altitudes, the characteristics of Ceylon tea can range from light and delicate to rich and robust. Its versatility makes it suitable for both plain consumption and as a base for flavored blends.
Exploring these varieties offers a glimpse into the rich tapestry of black teas available, each with its own unique origin and flavor profile.
Traditional Black Tea Blends
Blending black teas with various flavorings has led to the creation of classic favorites:
- Earl Grey is a renowned black tea blend infused with the essence of bergamot, a citrus fruit. This combination imparts a unique, fragrant aroma and a refreshing taste that has been cherished by tea enthusiasts for generations.
- English Breakfast is a robust blend traditionally composed of black teas from regions such as Assam, Ceylon, and Kenya. Known for its strong and full-bodied flavor, this blend is designed to pair well with milk and sugar, making it a popular choice for a hearty morning beverage.
- Masala Chai is a spiced tea originating from India, combining black tea with a variety of aromatic spices, including cardamom, cinnamon, cloves, and ginger. Typically brewed with milk and sweetened to taste, this flavorful blend offers a warming and invigorating experience, deeply rooted in Indian culture and enjoyed worldwide.
Incorporating black tea into your daily routine not only provides a rich and varied tasting experience but also offers a moment of relaxation and enjoyment. Whether you prefer it plain, with a splash of milk, or infused with flavors, there's a black tea to suit every palate.
Green Tea
Green tea, derived from the unoxidized leaves of the Camellia sinensis plant, has been a cornerstone of traditional Chinese culture since the Song Dynasty. Celebrated for its delicate flavors and numerous health benefits, green tea offers a diverse range of varieties, each with unique characteristics.
Chun Mee Originating from China's Jiangxi province, Chun Mee, translating to "precious eyebrows," is named for the distinctive shape of its leaves. This tea is known for its sweet, light flavor with subtle plum-like notes, making it a delightful choice for those seeking a mellow green tea experience.
Gunpowder Green Tea Hailing from China's Zhejiang province, Gunpowder green tea is recognized by its tightly rolled leaves resembling small pellets. This rolling technique helps preserve the tea's freshness and imparts a bold, slightly smoky flavor with nutty undertones. The higher caffeine content in Gunpowder tea provides a robust and invigorating brew.
Genmaicha A traditional Japanese blend, Genmaicha combines green tea leaves, typically Sencha or Bancha, with roasted brown rice. This combination yields a unique, toasty flavor reminiscent of popcorn, resulting in a savory and aromatic tea. Historically, Genmaicha was consumed by those seeking to extend their tea supply, as the addition of rice made the tea more affordable. Today, it remains a popular choice for its distinctive taste and cultural significance.
Matcha is a finely ground powder made from shade-grown green tea leaves, traditionally used in Japanese tea ceremonies. The shading process increases chlorophyll content, giving the leaves a vibrant green color and enhancing their amino acid profile. When consumed, matcha provides a rich source of antioxidants, including catechins like EGCG, which have been associated with various health benefits. The preparation involves whisking the powder with hot water until frothy, resulting in a creamy texture and a rich, umami flavor. Due to its powdered form, matcha contains higher caffeine levels compared to other green teas, offering a balanced energy boost without the jitters often associated with coffee.
Sencha Representing approximately 80% of Japan's tea production, Sencha is a staple in Japanese tea culture. The leaves are steamed, rolled, and dried, resulting in a tea that offers a refreshing, grassy flavor with a slight astringency. The taste can vary depending on the specific processing methods and origin, but it generally provides a well-balanced and invigorating cup. Sencha's versatility makes it suitable for consumption at any time of the day.
Health Benefits and Caffeine Content
Green tea is renowned for its health-promoting properties, largely attributed to its high concentration of antioxidants, particularly catechins like EGCG. Regular consumption has been linked to improved cardiovascular health, weight management support, and enhanced cognitive function. Additionally, green tea contains L-theanine, an amino acid that promotes relaxation and can counterbalance the stimulating effects of caffeine, fostering a state of calm alertness. While green tea does contain caffeine, it is generally less than that found in black tea or coffee. For instance, an 8-ounce cup of green tea typically contains about 29 milligrams of caffeine, compared to approximately 95 milligrams in the same serving of coffee. This makes green tea a suitable option for those looking to reduce their caffeine intake without sacrificing their morning ritual.
Incorporating green tea into your daily routine not only offers a delightful sensory experience but also provides numerous health benefits, making it a worthy addition to any lifestyle.
White Tea
White tea is renowned for its minimal processing, setting it apart from green and black teas. This gentle approach preserves the tea's delicate flavors and subtle nuances.
Processing and Oxidation The production of white tea involves the careful hand-harvesting of young buds and leaves, which are then subjected to a natural withering process. During withering, leaves are spread out in thin layers and left to air dry, allowing moisture content to reduce gradually. This step induces a slight, spontaneous oxidation, typically ranging from 8% to 15%. Notably, white tea does not undergo rolling or firing (kill-green) processes, which are common in other tea types to halt oxidation. Instead, the natural drying is allowed to proceed, resulting in a tea that maintains its authentic character and subtlety.
Flavor Profile Due to its minimal processing, white tea offers a lighter flavor compared to green and black teas. The absence of extensive oxidation and handling ensures that brewed white tea lacks bitterness, presenting a profile often described as sweet, mild, and delicate. High-grade white teas, crafted from the youngest buds, exemplify these characteristics, providing a refined and soothing tea experience.
Packaging Considerations The fluffy and voluminous nature of white tea leaves poses unique challenges in packaging. Unlike the compact leaves of green or black teas, white tea occupies more space, making it difficult to fit the same weight into standard-sized bags. As a result, when ordering, you may receive your white tea in multiple bags to ensure the correct weight is provided. Rest assured, despite the division into separate packages, the total weight corresponds accurately to your order, reflecting the unique physical properties of white tea leaves.
Embracing white tea allows enthusiasts to appreciate its pure and unadulterated qualities, offering a serene and refreshing addition to any tea collection.
Oolong
Oolong tea, translating to "black dragon" in Chinese, is a traditional semi-oxidized tea that occupies a unique position between green and black teas in terms of oxidation levels. This partial oxidation results in a diverse range of flavors and aromas, influenced by specific horticultural practices and processing techniques.
Flavor Profile and Appearance The flavor of oolong tea can vary widely, offering sweet and fruity notes with honey aromas, woody and thick textures with roasted undertones, or fresh and green flavors with complex fragrances. The appearance of oolong tea leaves also differs based on processing methods; some are rolled into long, curly leaves, while others are "wrap-curled" into small beads, each with a tail. This variety in processing contributes to the wide spectrum of flavors and visual characteristics found in oolong teas.
Caffeine Content The caffeine content in oolong tea generally falls between that of green and black teas. Lightly oxidized oolongs may have lower caffeine levels, similar to green tea, while more heavily oxidized oolongs can approach the caffeine content found in black tea. Factors such as the specific tea cultivar, growing conditions, and processing methods all influence the exact caffeine levels in a given oolong tea.
Much like the diverse terroirs and production methods that give rise to the variety of wines in France, oolong tea's characteristics are deeply influenced by its origin and the artisanal techniques employed in its creation. This results in a rich tapestry of flavors and aromas, offering a unique tasting experience with each variant.
All our custom black, green, and white tea blends are made using traditional tea leaves as a base.
We hope this article was helpful in your learning (or re-learning!) about teas! Browse our website or stop by the store to check out our wide variety of blends and traditional tea options.
If you would like to know more about how to brew the different types of tea discussed in this article, check out our other post containing all the tea brewing guides below!