| Tea 101: What is Tea |
| Posted by Phuong on Jan 15th, 2012 |
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 Tea or Tisane There are 4 main types of true tea which are Black Tea, Oolong Tea, Green Tea, and White Tea, all which come from the same plant, Camellia Sinensis. All the other beverages that are sometimes referred to as tea, such as Rooibos Tea, Mate Tea, or Herbal Tea are actually tisanes. A tisane is any beverage that is made from the infusion of herbs, flowers, or dried fruits in boiling water.  Camellia Sinensis The Tea Plant The tea plant, Camellia sinensis, is grown best in tropical and subtropical climates with abundant rainfall and rich soil. When all conditions are right, a tea plant can grow to heights of 30 feet if left unpruned and has a life span exceeding 100 years. However, tea plants are usually maintained or pruned back to three-five feet. This height allows for convenient plucking of tender tea leaves. Pruning also stimulates new growths of the young leaves, which are often referred to as flushes. Between February and April in tea growing regions, tea plants put out the new growth of the new season. This new growth is called a "flush". A tea flush is the freshly picked tea leaves, typically comprised of the the bud and first two leaves of the growing tea shoot. Although other countries also look forward to the first new growth of the year, it is primarily in India where the flush will be indicated in the name of the teas. After the first flush has been picked, subsequent pickings are also named. The flushes usually produce different flavor profiles. A first flush Darjeeling is known to have a light, crisp flavor, with very slight astringency which is highly prized by many as spring arrives. The 2nd flush Darjeelings come a bit later in the Spring, and offer the more fruity, muscatel flavor so desired in a good Darjeeling. Monsoon, or summer flushes, are usually a less well regarded Darjeeling, but again in the Autumnal Flush, Darjeelings often reveal a fine, muscatel flavor and fruity aroma.  Tea plucker Tea Processing After plucking of the tea leaves, the differences among the teas result only from the way the leaves are processed. Whether or not the teas get oxidized is one of the determining factors of the type of tea it will become. Oxidation is the process where the leaves release their enzymatic juices and oxidize upon exposure to air. A chemical reaction occurs whereby the mixing of polyphenols and pectin with oxygen and enzymes cause the leaves to turn black and also give black tea its characteristic flavor. Black Tea is the most oxidized. Making black tea involves withering, rolling, oxidation and drying. Determining how long to oxidize the leaves involves considerable expertise and different styles of black tea demand varying time for fermentation. Oolong Tea is partially oxidized and sits halfway between black and green tea. Green Tea are immediately steamed or pan-fired after plucking to stop any oxidation activity. White Tea is produced when immature tea leaves, or "baby tea leaves", which are still in bud form, are picked, processed, and dried without oxidation. These tiny tea leaves have not developed their chlorophyll content yet, so they are a very light green in color, and are covered with a downy "fuzz" that gives them a white or silvery appearance, which gave this tea its name. Learn more at Tea 102 - coming soon!  Koni Slimming Goddess - a premium oolong tea |
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