TEA COLORS
Each country combined with terrior give us four basic categories of tea. Including; White, Green, Oolong, and Black.
White- is the least processed of all the teas. The leaves and buds are dried or withered, sorted and then packaged. Researches think this might have to do with the high level of antioxidants and low caffeine content. White tea is harvested only in the spring and therefore it is generally more expensive.
White tea has a smooth and delicate infusion of citrus and floral flavors and comes in a calming translucent color of pale gold and light amber hues. For nearly two centuries white teas have been enjoyed by the Chinese and has just recently become more popular to Westerners.
Green- tea has a little bit more caffeine than white tea and is only slightly more processed than white tea but its high levels of antioxidants are the basis for health claims that makes green tea so popular. In the U.S. green tea is leading the way for the tea revolution due to the health reports of its benefits. China and Japan are the two countries that are most popular for the harvesting of green tea. Chinese style green tea is described to be light with soft natural sweetness and just a hint of smokiness. Japan style green tea is fresh with a hint of grassy and ocean combined.
Oolong- is also known as red tea in Asia and is valued in China for its digestive properties. It also has a high level of antioxidants and has a higher caffeine content than that of the green tea. Oolong tea comes from the central territory between green and black tea. It has a modest level of oxidation; a process that exposes the bruised leaf to oxygen in the air. The two main regions for production of Oolong tea are China and Taiwan. Taiwan’s Oolong tea is believed to be the best described as light , floral and fragrant liquors with highly complex flavors of fruit, and spices. It’s color often has green hues whereas China’s Oolong tea is darker due to longer oxidation.
Black- is the most commonly consumed tea in the world! It has a lengthy oxidation period that takes several hours and in the process the leaves darken. This colored is transferred to the cup in pale red-orange tones. Black tea flavors are more widely different due to the regions and terrior than all the other teas.
India- Darjeeling, strong and malty known as the ultimate breakfast tea with or without milk and sugar. It is the champagne of all teas with a light and complex flavors with a flowery aroma.
Sri Lanka- has a very defined flavor, good straight or with add ins.
China- Has been said to be ‘wine-like’ with a subtle smokiness and a sweet ending.
MISC. TEAS
Below we have listed some of the other common tea terminology with a brief description to help you better understand different tea classifications.
Specialty Teas- Teas of exceptional quality and flavor including teas that are hand harvested.
Estate Teas-are teas that are named after the main tea gardens in India, Sri Lanka etc. which is like branding the teas from each specific garden as the best they have to offer.
Blended Teas- is a way of describing different combinations of tea leaves from various regions or crops to obtain a certain flavor or character of tea, however this term is often mis-used to describe teas from a SINGLE region or crop.
Flavored teas & Scented Teas- are true teas that have had aromatic oils added for flavor and/ or aroma. Some popular examples are Earl Grey; a blended black tea with oil of bergamot and Jasmine tea scented with the fragrance of jasmine flowers.
Chai Tea-get its name from the Chinese word Cha meaning tea. Chai means “tea with spices” they usually have a tinge of ginger or cinnamon.
Russian Tea- refers to tea that is drunk in the Russian style, in glass with a lemon.
Souchong & Lapsang Souchong- are black teas made from the older third, fourth, and fifth leaves therefore that have a more mild flavor. Leaves used for Lapsang Souchongare dried overa fire which gives them a distinctive smoky flavor and aroma.
Pu’erh- is a Chinese style black tea that is moistened and aged (or fermented ) sometimes for decades. This process gives tea rich and complex aromas with earthy clove-like flavors. A popular tea for coffee drinkers.
Gyokura & Kabesucha- is a green tea from Japan where the leaves have shaded and protected from the sun in bamboo boxes prior to harvest and giving the finished tea a unique flavor with a hint of sweet.
Hoji-cha- is a green tea that is standard in Japan. It is roasted at high temperatures which is used to elevate the volatile oil content to give an intense flavor.
Iced & Sweet tea- in earlier days, iced tea was simply tea that had been chilled after the brewing process and was usually served with a slice of lemon. Today, the term often refers to tea that has been bottled and is drunk chilled without ice. Sweet tea is merely iced tea that has been sweetened with sugar or a sugar substitute. More than 60% of tea consumed in the U.S. is in this form. A common mistake Americans make is adding ice to tea immediately after brewing causing the tea to be ‘cloudy’. To prevent this from happening it is best to brew tea at room temperature for several hours before adding ice (or let the tea cool completely, then add ice). Brewed tea that is being used as iced tea should be brewed with 50% more dried tea due to the fact that melting ice will dilute the tea.
Tea Substitutes- Include, herbal teas called Tisanes in Europe and are not true teas and therefore do not supply the same health benefits as true tea. However, they do provide a wide array of flavors and other healthy attributes depending on which herbs are used. Chamomille tea is used as a relaxant while peppermint is used as a digestive aid. Many herbal teas are a blend of different botanicals and spices. Some other common tea substitutes are Red tea (or red bush).
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