If you’re brand novice to the world of tea (or even a veteran) There are instances when you’re overwhelmed by the myriad of kinds varieties and names, as well as grades and tea terms all flying at you.
In order to simplify the process we’ll start from the beginning and break it into bite-sized bits of information. Let’s start with the 6 main varieties of tea.
Each tea, regardless of the type , has eight similar stages of processing. These include: plucking or picking cleaning the primary drying process, then process that is unique to the tea being processed final drying and firing as well as sorting by grade and finally, packing. Fiveth step – the process specific to the kind determines the primary varieties of teas are being produced.
Other factors, too will influence the type of tea, including the size of the leaves, the climate, elevation, whether low or high-grown and the amount of moisture, as well as the kind of soil and the time of the harvest and all of these, contribute to the final result. Is green tea good for acid reflux
However, the kind of manufacturing and the amount of time it takes for the leaf to be dry or is oxidized, are the most important aspect in determining what kind that tea will be made. If it’s a green yellow or white tea that is treated to minimal decomposition, a the black tea (or pu-erh) that has been fully oxidized or an oolong, which is characterized by a broad range of oxidation and is semi-oxidized. It’s the degree of oxidation that defines the quality of tea.
Black Tea The black teas are completely oxidized and are typically divided into two types: entire leaf teas as well as broken leaf. Teas made from broken leaf are divided by an abrasive screen that has various sizes, ranging from the largest, thickest leaf all the way to the smallest pieces known as fannings or dust. Teas with broken leaves are usually utilized in tea bags and blends.
Green Tea – this is one of the biggest and often the most confusing of the six primary varieties of tea. Instead of using a classification system, green teas employ names as designations. However, with more than 3,000 distinct styles of green tea that are believed to be produced in China alone, it can be extremely difficult to keep track of every particular name. Japan has also produced green teas but since they make fewer varieties, it is easier to recognize the distinct styles they produce.
To make matters more confusing To make matters worse, there aren’t any uniform standards from one nation to the other to name green teas and each country has its individual methods of name and identifying.
White Tea – up until recently China was among the very few countries that produced white tea. They also have beautiful Bai Hao Yin Zhen (or Silver Needle) and Bai Mei (White Eyebrow). However, Sri Lanka has entered the market by introducing Ceylon Silver Tips, and Bai Mu Dan (White Peony) Both of which are as luxurious as the white teas of China. Other countries are also manufacturing white teas but there isn’t a single one that can compete with the two top producers.
Oolong Tea Both China and Taiwan produce exceptional Oolongs. The natural environment has provided both regions with the perfect conditions for growing. The meticulous, long-lasting manufacturing process is the main reason of the ingredients, offering a range of flavors and styles, from light and sweet to robust and hearty.
Yellow Tea – you probably haven’t heard of yellow tea since it’s produced exclusively from China and is difficult to find since only a small amount is made. Additionally, since it’s more obscure, it’s often advertised and sold as a green tea, but it’s not intended to be.
It’s a shame, since yellow tea is a treat in its own right and has many of the same characteristics like green and white teas, however, it has an additional process that differentiates it and makes it distinctive.
Pu-erh Tea: There are two types of pu-erh tea that are shou puerh, a more rapid aging style, which is available in loose leaf or as cakes, known as beeng cha. Sheng pu-erh is a longer ageing style that is compressed into cha and various shapes. They are and then stored in temperature-controlled areas to age for any time between ten and fifty years.