Kinds of Tea

On a Historical note, tea is nearly 5,000 years old and was discovered, as legend has it, in 2737 B.C. by a Chinese emperor when some tea leaves accidentally blew into a pot of boiling water.

Black tea is roll broken after withering, fully oxidized and dried. During this oxidation, during which water evaporates out of the leaf, the leaf absorbs more oxygen from the air. Black tea yields a hearty, amber-colored brew and is typically more robust, has more pronounced flavors, and a higher caffeine content compared to other teas. Some of the popular black teas include English Breakfast, and Darjeeling.

Green tea makes up only 10% of the world’s produced tea. The tea is allowed to wither only slightly after being picked. Then the oxidation process is stopped very quickly by firing (rapidly heating) the leaves. Therefore, green teas tend to have less caffeine (10-30% of caffeine). Greens also tend to produce more subtle flavors with many undertones and accents that connoisseurs treasure. Green tea is not generally part of the afternoon tea tradition.

Oolong tea, popular in China and Taiwan, is withered, partially oxidized, and dried. These teas have a caffeine content between that of green teas and black teas. The flavor is typically not as robust as blacks or as subtle as greens, but has its own extremely fragrant and intriguing tones. It is often compared to the taste and aroma of fresh flowers or fresh fruit.

White teas are the least processed and most delicate of all teas. A very rare tea from China, White tea is not oxidized or rolled, but simply withered and dried by steaming. They are appreciated for their subtlety, complexity, and natural sweetness. They are hand processed using the youngest shoots of the tea plant, with no oxidation. White teas have practically no caffeine. White Tea is a very rare, expensive connoisseurs tea that is mainly produced in China in Fukien (Fujian Province). White tea requires an experienced palate already initiated into the exquisite, subtle flavors of green and oolong teas. Its name, a literal translation from the Chinese, probably comes from the very pale color of its liquor. This tea has a very mellow taste and a hint of sweetness.

Puerh is an aged black tea from China prized for its medicinal properties and earthy flavor. It is perhaps the most mysterious of all tea. Until 1995, it was illegal to import it into the U.S., and the process of its production is a closely guarded state secret in China. It is very strong with an incredibly deep and rich flavor, and no bitterness, and an element that could best be described as almost peaty in flavor.

Tisanes
Tisanes are herbal “teas” that do not contain tea (Camelia Sinensis).
Tisanes contain Herbs, Spices, or Fruit to create their flavor profiles.
Most Tisanes are Caffeine Free, which is No Caffeine – Naturally!
Herbal infusions are packaged like tea, infused like tea, and enjoyed like tea; however, the herbs do not come from the Camellia Sinensis bush and therefore are not teas. Herbal infusions are made of grasses like lemongrass, barks like cinnamon, fruits like orange peel, flowers like chamomile and hibiscus, and many other botanicals.

Scented tea - To manufacture scented tea, the finished leaf is taken & fresh petals, commonly jasmine, are placed through the leaf. The tea absorbs the fragrance of the petals & when the flower petals wilt, they are removed & replaced with fresh petals. This process is repeated until the desired amount of fragrance is achieved. Contrary to popular notions, the presence of petal is not considered desirable, Fewer Petals, better scented tea.

Rooibos tea is made from the South African "red bush" & is a caffeine-free herbal beverage, rich in essential minerals. As a popular national beverage, it is enjoyed in South Africa throughout the day, both hot and chilled. Rooibos has a characteristically mild and aromatic flavor and a soft, slightly citric sweetness. Unlike black tea, it is very low in tannins so it cannot turn bitter.

Masala Chai is basically tea with spices. Most people in the North West part of India, -Gujarat and Maharashtra drink tea with some basic spices, milk and sugar. The traditional masala chai has ginger, cinnamon and cardamom. Chai can also be made with lemon grass, fennel, cardamom and very rarely black pepper.

"The spirit of the tea beverage is one of peace, comfort, and refinement."
-Arthur Gray