This can also include a Heating part of the process to stop oxidisation. It’s not necessarily black in colour, it ranges from a dark brown/Tan colour through to a brick colour red. Both the colour and the taste with Oolong can, therefore, vary greatly. It’s maintained its popularity even though the rise in Green Tea which exploded onto the scene mainly due to its health benefits. Each time some of the outer layer is peeled off and used it reveals another layer of the tea underneath ready to oxidise that bit more and provide a deeper level of taste. All rights reserved. Considering it’s minimal processing, it’s actually quite rare and certainly more expensive than the other teas. White Tea. The colour is actually more … So much so, it might still have the white downy hairs from the plants newly opened or unopened buds. Fudin Bai Hao. Different types of white tea include : Bai Hao Yin Zhen (aka Silver Needle), which is a rare tea made only from buds. Plucking – harvesting the newly formed leaves and buds. Teahow.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Black tea is by far the most popular throughout western culture, over 90% of the tea consumed is Black Tea. Processing involves a number of steps, how many of these steps and whether they’re subjected to it once or a number of times, or at all, depends on which of the four types of Tea you’re trying to produce. White Tea is the least processed of all four types of tea, using the youngest leaves. and allowed to ferment (more so than oxidise) slowly over some months or even years to reach maturity. Our personal favorite. It comes in such varieties as Darjeeling, English Tea and even. Bai Mu Dan (aka White Peony), which … So Oolong can be more expensive than. There are five main processes that are involved in creating the four types of Tea, designed to arrive at the perfect product for steeping to your taste. Be sure to let us know your thoughts and preferences with any comments below. This is because it is hand-processed and obtained from the youngest shoots of the Camellia Sinensis. Silver Needle (Baihao Yinzhen) The finest white tea, made only of silvery white buds. Ideally in soft, rich, deep soil where the plant thrives best. Grown in the more warmer and higher climates in the world. White tea is most delicate of all true tea varieties. Providing a more natural plant fragrance – which enhances its reputation as being a healthier choice. Due to these numerous repeated steps of rolling and oxidisation – which includes some further heat treatment too, it can often take a few days to complete each batch. All Tea originates from the leaves and buds of the Camellia Sinensis Plant. Harvesting after each new flush of growth mostly involves gently removing the newly sprouting two leaves around the new shoots of the plant, along with the bud – which is largely still closed. All undertaken within stricter time controls than their Black or Green cousins. Produced historically in China but lately now also in India and down to Sri Lanka. This special attention and eye on timings have been crafted to the nth degree by artisans over time. The guy behind Teahow.com. Camellia sinensis var. It’s travelled well and traded better as Black Tea retains its flavour for years. These plant species are only found in Fujian province of China and traditional methods of tea processing are followed to produce these whites. The leaves are only really subjected to withering and then Drying to produce Green Tea. Plus, there is one other additional type of tea we should really give an honorary mention. Also during the rolling process, leaves are often curled instead of torn to create a variety of different shapes, each shape offering they’re own variety of taste. While the varietal of the particular Camellia sinensis plant as well as the weather conditions and soil contribute to the final taste of the tea, the significant differences of tea type … Many people are surprised to learn that all teas, white, green, oolong, black and pu-erh are made from the leaves of the same species. Thus releasing their key ingredients. Longer than most other teas (except arguably Pu’erh). Your email address will not be published. Pu’erh can range from a green ‘Ripe’ colour right through to a ‘Raw’ cocoa brown color. The colour is actually more yellowy, extending through to a light brown – depending on the extent of the withering. They’re then given a final Firing and then they’re ready to go. Long withering times allow for some natural oxidisation to take place which can give the leaf a slightly oxidised hue. This site is owned and operated by Michael Chamberlain. All four types of tea begin life at this harvesting point. This is a very important step. Like green tea, white tea is not oxidized. So what are the four basic types of Tea? Green Tea typically requires longer steeping times and yields a more natural delicate a fragranced taste. Black Tea is put through all five of the basic steps in one day of processing and in particular given the full treatment of withering and oxidisation, more so than Oolong and Green. White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant. There are four main varieties of white tea: Silver Needle, White Peony, Long Life Eyebrow, and Tribute Eyebrow. It has a strong taste and a faster yield than other teas and therefore requires steeping for a shorter period of time. Processing is not actually a fair word for how the leaves are treated. The size and quality of the leaf matter greatly in how it’s processed beyond harvesting. These Pu’erh cakes are then aged, much like fine wines, they’re placed in special storage and allowed to ferment (more so than oxidise) slowly over some months or even years to reach maturity. We hope this article has helped to describe the 4 types of tea and the Types of tea Flavours sufficiently enough for you. Khenge Bai Hao and Camellia sinensis var. With an additional classification of Pu’erh. In general terms, this type sits somewhere between Black and Green on the overall scale. Produced historically in China but lately now also in India and down to Sri Lanka.
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