Tea Types and Varieties
Good news tea lovers, there's more than one type of tea for all. There are a handful. And yes, that's why they use that old phrase, "what's your cup of tea?" Well, we think that's why they use that phrase, and until we hear otherwise, we're going with it.
Though the various types are similar, being from dried tea leaves, it is the particular processing after the plucking that determines how we categorize them. The four main types are green, white, oolong and black. Within these types there are many different varieties and grades. The degree of oxidation is the primary underlying factor separating these types from one another. Oxidation (traditionally called "fermentation") is a chemical reaction that occurs between the air and the natural juices of the broken, bruised or crushed leaves.
White Tea
White tea is rare, expensive and the purest form of all teas. It is plucked as a baby tea leaf and given little time to wither and oxidize. In comparison to green, oolong and black teas, white tea is the most delicate in flavor and may have the most antioxidant properties. It is picked once a year in the spring and is therefore rare. Similar to green tea, it is relatively unoxidized. White tea leaves are spread in an open area and allowed to only briefly wither — a natural process whereby water evaporates from the plant and it begins to dry. During this time, the leaves become pliable and aromatic as well as allowing the flavors of white tea to sweeten and mellow.
Green Tea
Green tea is the most popular in China and accounts for 10 percent of the world's tea production. Green teas in general have a more delicate and fresh taste as it is processed within one to two days leaving it the least oxidized. This allows it to keep its green color and antioxidants intact, including Epigallocatechin gallate, or EGCG. EGCG is a natural antioxidant that is found only in green teas, and has many health benefits, including the fact that it helps boost metabolism. Most green teas are produced in either China or Japan but follow slightly different production methods which makes the tea from those countries distinct from each other.
Oolong Tea
Oolong tea originates in China and accounts for less than two percent of the world's yearly tea consumption. It is partially oxidized with an intricate process of withering followed by alternating between heating and rolling which takes two to three days. Unlike the other types, fine oolong tea is produced from the larger tea leaves found lower on the branch below the young tips. It is the leaf type and process that defines oolongs, rather than the level of oxidation as is the case with blacks and greens.
Black Tea
Black tea is the most popular worldwide and most processed of all types. It is produced the same way as oolong, but differs in having more time to oxidize and turn dark before final drying. It is because it is the most oxidized which makes it the most robust in flavor. The leaves may even be crushed to expose their juices to air, speeding the process. Black teas are subdivided by the leaf size; whole leaf and broken.
There are many popular black tea blends and varieties, a few of which have been popularized by the English. Earl Grey tea is one such black tea blend. Its signature ingredient is bergamot, a fragrant essence made from the rind of a citrus fruit (citrus bergamia). Not all Earl Grey teas incorporate the same blend of black teas or the same amount of essence. The term "Earl Grey" was traditionally associated with black tea; however, today it is also applied to green and white teas that contain bergamot oil.
Another favorite blend is English Breakfast tea which is often described as full-bodied, robust and rich with strength for a morning wakeup. It goes well with milk and sugar (blended just so).
Not all teas are made from tea leaves, some are made from herbs. Herbal teas are created in a similar manner to the Camellia sinensis varietals, but rely on steeping herbs instead of tea leaves.
Red Tea
Red tea is a type of herbal tea. The leaves are plucked from the aspalathus linearis plant which is grown in the mountains north of Cape Town, South Africa (also known as rooibos). Rooibos is an African slang word meaning "red bush" because it turns red once fermented. Red tea is harvested in the summer and most of it is picked manually. Red tea is generally sweeter and tastes fruitier than white or green tea.
Rooibos contains no colors, additives or preservatives, making it all natural. In addition, it is naturally caffeine free. "According to studies conducted in South Africa and Japan, Rooibos has been shown to aid in health problems such as insomnia, irritability, headaches, nervous tension and hypertension." It also "contains antioxidants which can help slow the aging process and boost the immune system." Since it comes from a different plant, red tea contains its own unique flavonoids.