We often get questions about the different types of tea we sell; so, I decided to provide a quick tea lesson. This is part one – Enjoy!
Black Tea – originated in China where it is referred to as “Hong Cha” or Red Tea due to the reddish infusion color typically yielded by this category of oxidized teas. Black teas are produced in many countries and offer a broad spectrum of flavors and characteristics. The profile of a black tea including its infusion color, body, strength, aroma and flavor depend on the tea bush varietal, the season of harvest, the elevation of the tea garden and the degree of tea-leaf oxidation.
Green Tea – refers to a broad class of teas that are processed with the intention of preserving the tea-leaf’s green character and low degree of oxidation. Green teas are heated (often by roasting or steaming) soon after harvest to prevent leaf oxidation. Within the broad category of green tea you will find vast differences in flavor and aroma. Green teas are produced in various countries.
White Tea – originated in a small area north of the Min River in China’s Fujian Province. White Tea is a group of semi-oxidized teas that can only be made according to a unique withering process. White teas are not fired or rolled like other teas and are the least processed of all the types of tea. Compared to other teas, White Teas are very low in caffeine and contain the highest concentrations of antioxidants.
White Teas are made from medium-leaf tea bush varietals that yield silvery-white sprouts and leaves. They are delicately hand harvested only once a year, for a few weeks in early spring when the weather is consistently cool and dry. The withering process of white tea raises an abundance of silvery white hairs on the dried tealeaves and buds.
Check in with us tomorrow as we talk about Oolong tea, Pu-erh Tea, Chai, and Caffeine Botanical Blends.
