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Tea is a beverage made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensis, in hot water for a few minutes. The processing can include oxidation, heating, drying, and the addition of other herbs, flowers, spices, and fruits. The four basic types of true tea are (in order from most to least processed): black tea, oolong tea, green tea, and white tea. The term "herbal tea" usually refers to infusions of fruit or of herbs (such as rosehip, chamomile, or jiaogulan) that contain no Camellia sinensis. |
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Green Tea Green tea is a "true" tea, meaning it is made solely with the leaves of Camellia sinensis, that has undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where it is grown that can differ substantially due to variable growing conditions, processing and harvesting time. Over the last few decades green tea has begun to be subjected to many scientific and medical studies to determine the extent of its long purported health benefits, with some evidence suggesting regular green tea drinkers may have lower chances of heart disease and contracting certain types of cancer. |
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Yellow Tea Yellow tea usually implies a special tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. The tea generally has a very yellow-green appearance and a smell different to both White tea and Green tea. The smell is sometimes mistaken for Black if the tea is cured with other herbs, but similarities in taste can still be drawn between Yellow, Green and White teas. It can, however, also describe high-quality teas served at the Imperial court, although this can be applied to any form of imperially served tea. |
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White Tea White tea is tea manufactured by a process that uses relatively low heat and no rolling. The formative stage is an extended period of withering, during which enzymatic reactions progress under the right temperature, humidity and airflow. The key is to get the fresh leaves to mature properly with minimal oxidation. White tea usually contains buds and young tea leaves, which have been found to contain lower levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly lower than that of green teas. |
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Oolong Tea Oolong is a traditional Chinese tea somewhere between green and black in oxidation. It ranges from 10% to 70% oxidation. Oolong has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea but it likewise does not have the stridently grassy vegetal notes that typify green tea. The best Oolong has a nuanced flavor profile. It is commonly brewed to be strong, with the bitterness leaving a sweet and pleasant aftertaste. |
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Black/Red Tea Black tea is more oxidized than the green, oolong and white varieties. All four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. In Chinese and culturally influenced languages, black tea is known as "red tea", perhaps a more accurate description of the color of the liquid. The name black tea, however, could alternatively refer to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for post-fermented teas, such as Pu-erh tea. However, in the Western world, "red tea" more commonly refers to rooibos, a South African tisane. While green tea usually loses its flavor within a year, black tea retains its flavor for several years. Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West. The expression "black tea" is also used to describe a cup of tea without milk ("served black"), similar to coffee served without milk or cream. In Commonwealth nations, black tea is not commonly consumed black, as adding milk is the common practice. |
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Post-Fermented Tea Post-fermented teas are a class of teas that have undergone a period of "aging" in open-air, from several months to many years. The exposure of the tea to microflora, humidity and oxygen in the air causes the it undergo further oxidation through auto-oxidation, fermentation, and possibly some reactivated oxidative enzymes in the tea. This alters the smell of the tea and typically mellows its taste, turning previously astringent or bitter teas into products that are thick and unctous, with pleasant mouth-feels and aftertastes. In Chinese and Chinese-influenced East Asian cultures, post-fermented teas are collectively referred to as Dark tea or Black tea due to the dark brown infused liquors from this class of teas. This should not be confused with the "Black tea" commonly referred in Western culture. |
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