TEA BASICS


The world of tea boasts diverse flavors and varieties, with the primary types encompassing black tea, green tea, white tea, oolong tea, pu-erh tea, purple tea, and herbal infusions. Each class is distinguished by its unique processing methods, cultivation practices, and flavor profiles. Black tea, known for its robust and bold taste, undergoes complete oxidation, while green tea retains its vibrant color and fresh flavor through minimal oxidation. White tea, celebrated for its delicate and subtle notes, involves minimal processing—Oolong tea balances black and green, offering a nuanced taste. Pu-erh tea undergoes fermentation, resulting in a distinctive earthy flavor. Purple tea, a relatively recent addition, boasts anthocyanins and a vibrant color. Finally, herbal infusions, free from tea leaves, showcase an array of botanicals, providing a caffeine-free alternative.

These tea varieties offer a rich tapestry of flavors and experiences for tea enthusiasts worldwide.

Black Tea
Black tea is a type of tea made from completely oxidized tea leaves. The leaves are withered first to remove moisture, then rolled or crushed to break down cell walls and release enzymes that promote oxidation. The leaves are then allowed to oxidize or ferment, which changes the color of the leaves from green to brown or black and gives black tea its distinctive bold and robust flavor.

After oxidation, the leaves are fired or dried to stop the process and preserve the tea's flavor and aroma. Black tea is usually brewed with hot water and served with milk and sugar, and Darjeeling, Assam, Ceylon, and Earl Grey are all popular types of black tea.

Because of its high caffeine content, black tea is a popular choice for a midday or morning pick-me-up. It also contains antioxidants and other compounds that may benefit health, such as lowering the risk of heart disease, improving gut health, and increasing mental alertness.

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Green Tea
Green tea is made from unoxidized tea leaves, giving it a light and delicate flavor. The leaves are harvested and quickly steamed or pan-fired to prevent oxidation and preserve their green color and fresh taste. Green tea is high in antioxidants, especially catechins, which are thought to have various health benefits, such as reducing inflammation, improving brain function, and lowering the risk of heart disease and certain types of cancer.

Popular green tea varieties include sencha, matcha, dragon well, and gunpowder. Green tea is typically steeped for 1-3 minutes in hot water between 160-180°F (70-80°C), depending on the type of tea and desired strength.

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Oolong Tea
Oolong tea is a partially oxidized tea with a flavor profile that falls somewhere between the light, floral flavor of green tea and black tea's bold, robust flavor. The leaves are withered, rolled, and partially oxidized to stop the oxidation process before being fired or dried.

The exact oxidation level can vary, with some oolong teas tasting more like green tea and others more like black tea. Oolong tea is well-known for its complex flavor and aroma, including fruit, flower, honey, and roasted nuts.

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Pu-erh Tea
Pu-erh tea is a fermented tea that originated in China's Yunnan province. It is made from the leaves of the Camellia sinensis plant, which is also used to make green, black, and oolong teas, but the leaves are processed and aged differently, giving the tea its distinct flavor and health benefits.

Pu-erh tea is traditionally made from large, mature leaves that have been harvested, wilted, and sun-dried. The leaves are then fermented and aged for months or years, during which microbial fermentation and oxidation occur. This process imparts the tea's distinct earthy and occasionally musty flavor and potential health benefits.

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White Tea
White tea is a type of tea made from the Camellia sinensis plant's young leaves and buds. It is the least processed tea, with the leaves and buds typically withered and dried in the sun or hot air. This minimal processing helps to preserve the tea's delicate flavor and aroma. White tea is distinguished by its light color and delicate flavor, which can include honey, floral, and grassy notes. It contains less caffeine than other types of tea, making it a popular choice for caffeine-sensitive individuals.

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Herbal Teas
Herbal tea, is not technically a tea because it does not come from the Camellia Sinensis plant, it is made from various plants and flowers and is frequently enjoyed for its medicinal properties.

Depending on the ingredients used, herbal teas can have various benefits, flavors and aromas. They can be consumed hot or cold and are frequently selected for their potential health benefits.

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