{"id":104644,"date":"2021-09-25T15:23:07","date_gmt":"2021-09-25T15:23:07","guid":{"rendered":"https:\/\/onesipoftea.com\/?p=77"},"modified":"2021-09-25T15:23:07","modified_gmt":"2021-09-25T15:23:07","slug":"different-types-of-tea","status":"publish","type":"post","link":"https:\/\/dessertmenus.com\/different-types-of-tea\/","title":{"rendered":"Different Types of Tea and Their Qualities"},"content":{"rendered":"\n
There are five main varieties of tea. The most common types of tea are black, green, white, oolong, and Pu-erh.<\/em><\/p>\n\n\n\n All types of tea referred to as “true” teas are derived from the same plant. Camellia sinensis <\/em>is the botanical name for the tea plant.<\/p>\n\n\n\n Herbal teas can be added to this list of different tea types. Aside from the fact that they are referred to as “tea,” herbal teas are not true teas because they are not related to teas made from the Camellia sinensis<\/em> plant. <\/p>\n\n\n\n Herbal teas, on the other hand, are made up of a variety of herbs and spices. Herbal infusions and tisanes are other names for them.<\/p>\n\n\n\n In this article, we will discuss the main differences and characteristics of these teas.<\/p>\n\n\n\n <\/p>\n\n\n\n\n\n <\/p>\n\n\n\n While all tea is made from the same plant, as previously stated, the length of time leaves are oxidized and the processing style, which includes methods such as roasting, steaming, and pan-firing, account for the variety and differences in tea groups.<\/p>\n\n\n\n The processing of tea leaves must begin once the leaves have been harvested from the tea plant. <\/p>\n\n\n\n The way a batch of leaves is processed can make a big difference in the flavor, color, and even the quality of the final product.<\/p>\n\n\n\n The first step is harvesting the tea leaves. Premium tea leaves are hand-picked to preserve their natural sweetness, whereas mass producers harvest them by machine.<\/p>\n\n\n\n As a whole, machine plucking is more efficient, but harvesting tea leaves by hand ensures a high-quality, artisanal cup of tea.<\/p>\n\n\n\n The season in which tea leaves are harvested has an effect on the overall flavor of the finished tea leaves. Different teas may be labeled as “first flush”<\/em> or “second flush”<\/em>. <\/p>\n\n\n\n These terms refer to the time period during which tea leaves are harvested during the harvest season (spring to summer). <\/p>\n\n\n\n A “first flush”<\/em> tea leaf is one that is harvested around March and has a more delicate, milder flavor than its “second flush”<\/em> counterpart, which is harvested around June.<\/p>\n\n\n\n The tea buds and leaves naturally wilt and lose moisture after being harvested. Tea producers use a method of wilting known as withering, which is a systematic and controlled wilting process.<\/p>\n\n\n\n The leaves are placed on fabric or bamboo mats and allowed to wilt for this purpose. The variables in this process are strictly managed by modern tea producers. <\/p>\n\n\n\n Temperature and humidity are precisely controlled, and leaf racks are rotated to ensure proper airflow through each layer.<\/p>\n\n\n\n The water content of the leaves is reduced by half during the withering process<\/span><\/strong>. Because of the initial water content of the leaves and the desired flavor development, the range of withering times for different teas is quite wide.<\/p>\n\n\n\n For example, as withering time increases, the chlorophyll content decreases<\/mark><\/strong>. Chlorophyll is the source of the “green” in green tea and is associated with the vegetal, earthy flavor found in many teas.<\/p>\n\n\n\n Withering times for different types of tea:<\/strong><\/mark><\/p>\n\n\n\n <\/p>\n\n\n\n The withering time varies depending on whether the tea leaves are withered in sunlight or under controlled conditions, as large manufacturers do. <\/p>\n\n\n\n The list of times presented here is only an example to show that withering time varies depending on the tea. This time varies according to the method of withering used. <\/p>\n\n\n\n White tea, for example, has a longer withering period<\/span><\/strong>, allowing the enzymes in the leaves to develop the appropriate amount of sugar and tannins. As a result, the flavor profile of white tea is somewhat sweet, almost fruity.<\/p>\n\n\n\n After the leaves have withered, oolong, black, and Pu-erh teas typically go through a bruising process. This means that the leaves are rolled, twisted, or crushed in some other way. <\/p>\n\n\n\n The goal of this step is to break down cell walls in the leaf so that the next step, oxidation, can take place.<\/p>\n\n\n\n The process by which exposure to oxygen in the air causes a series of chemical reactions within the tea is known as oxidation<\/span><\/strong>. <\/p>\n\n\n\n This reaction in tea and food results not only in a physical browning of the substance (like a banana peel) but also in the creation and unlocking of new compounds at the molecular level.<\/p>\n\n\n\n Manufacturers manipulate the degree to which the leaves oxidize, which is ultimately one of the most important determining factors in the type of tea you’ll get in the end product.<\/p>\n\n\n\n During this process, the leaves must be carefully monitored<\/span><\/strong>. Missing the correct moment, especially with oolong teas, can mean ruining the tea or creating something entirely different than what was intended.<\/p>\n\n\n\n The main difference between various types of tea is the oxidation process.<\/span><\/strong> Oxidation is a necessary step in developing the flavor of black and oolong teas as well as determining the color of the finished product.<\/p>\n\n\n\n Green tea production excludes the oxidation step entirely, so green tea is unoxidized tea<\/span><\/strong> by definition. As a result, the color remains green. Black tea is defined as being fully oxidized<\/span><\/strong>, with no green color remaining on the leaf.<\/p>\n\n\n\n Fixation is a process that aids in the halting of oxidation. Heat is applied to the tea leaves after they have undergone the appropriate amount of oxidation. This aids in denaturing enzymes in the leaves and prevents further oxidation.<\/p>\n\n\n\n Except for black tea, where the final drying step is used to slowly halt oxidation, this step is applied to all tea varieties. This fixing step actually serves to preserve the remaining green color in the leaf at this stage.<\/p>\n\n\n\n After oxidation, the tea must be dried to remove any remaining moisture. The method of heating can have a significant impact on the flavor of the tea. <\/p>\n\n\n\n Tea leaves can be dried using pan-firing, sun drying, or backing, depending on tradition and tea producer preference. <\/p>\n\n\n\n The leaves are heated to temperatures above 100 degrees Fahrenheit to stop the oxidation process and reduce the moisture content to just 2-3 percent.<\/p>\n\n\n\n After drying the tea is packaged and ready to be shipped all over the world.<\/p>\n\n\n\n These processing steps for tea leaves are just one example of the diligent and painstaking amount of labor that goes into producing the pricey tea variety that we enjoy drinking. <\/p>\n\n\n\n A single leaf from the Camellia sinensis<\/em> <\/a>plant can be crafted into any type of tea using variations on these steps. <\/p>\n\n\n\nThe differences between teas derived from the Camellia sinensis<\/em> plant<\/mark><\/strong><\/h2>\n\n\n\n
Harvesting the leaves<\/span><\/strong><\/h3>\n\n\n\n
Withering<\/span><\/strong><\/h3>\n\n\n\n
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Bruising<\/span><\/strong><\/h3>\n\n\n\n
Oxidation<\/span><\/strong><\/h3>\n\n\n\n
Fixation<\/span><\/strong><\/h3>\n\n\n\n
Drying<\/span><\/strong><\/h3>\n\n\n\n