{"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

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The differences between teas derived from the Camellia sinensis<\/em> plant<\/mark><\/strong><\/h2>\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

Harvesting the leaves<\/span><\/strong><\/h3>\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

Withering<\/span><\/strong><\/h3>\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