|
Contents:
More:
|
Tea Types & Varieties
While most teas come from the Camellia sinensis plant, there are literally hundreds of tea varieties and flavors. Some of them include variations of black, flavored, green, roobios, white and specialty teas.
• Black Teas • Green Teas • Chai Teas • Fruit & Herbal Teas •
• Oolong Teas • Organic Teas • Scented Teas • White Teas • Tea Storage •
Sometimes referred to as fermented, black tea is produced by allowing tea leaves to wither and oxidize for several hours before being fired. Common black tea blends include:
Grades of Black Tea
Higher grades of Black Tea (with tips)
Green teas are not oxidized. They are usually light in color and flavor with low caffeine content. Tea leaves are leaves are rolled and fired shortly after harvest, which produces a vegetative element said to aid in digestion.
Chai Masala is a blend of Assam black tea, herbs and spices. Although traditionally prepared by decoction (mashed and then boiled in water to extract chemicals, oils and other organic compounds,) Chai is also available in tea bags for infusion as well as instant powdered concentrates and dried mixes. The spice mixture used to flavor Chai (known as Karha) can consist of cinnamon, cloves, coriander, fennel seeds or star anise, green cardamom pods, ground ginger, nutmeg and peppercorns. Sweeteners might include brown or granulated sugars, honey or syrup. Milk is used to provide the typically rich flavor of prepared Chai.
Floral and herbal infusions are not brewed from tea leaves and therefore not considered true tea. There are only three types of genuine tea (black, green tea and oolong). However, the fruit and herbal infusions are plentiful. Some of the fruits, herbs and spices used in common blends include anise, apple, artichoke, bee balm, black cherry, blueberry, burdock, caraway, catnip, chamomile, chrysanthemum, cinnamon, cranberry, dandelion, dill, elderberry, fennel, ginger, honey, lemon, licorice, lime, mango, mint, orange, peach, peppermint, pine, raspberry, rose hips, rosemary, sage, strawberry and vanilla, among many others. Note: The term Tisane is used to refer to any herb-based drink.
Health benefits of fruit and herbal-based teas are debatable. Some studies suggest the medicinal effects of such products are unsubstantiated. Even so, the various brews remain highly popular in many countries.
Oolong teas are oxidized, although not for the length of time used for black teas. Oolongs typically have a floral aroma and peachy flavor, with pale green to pink and deep gold liquor. Oolong teas can range from lightly or semi-fermented to dark or green leaves. Green (or "Jade") oolongs have a floral liquor with a green finish. Tea brewed from dark leaves tend to have the same body as black tea but with a nutty liquor.
Tea produced by organic-growing and processing methods, typically without the use of chemical fertilizers, herbicides or pesticides. Organic teas are usually air-dried before being washed. Varieties can include black, chai, green, herbal, oolong and white teas. Unusual types might consist of beet, broccoli, cabbage, carrot, fennel, garden samplers, mint, spinach and tomato, among others.
Popular "scented" teas include Earl Grey (scented with oil from the bergamot orange), Jasmine (scented with jasmine flowers), Lapsang Souchong (scented with smoke), Lychee (scented with the juice of fresh lychee nuts) and Rose (scented with rose petals). Scented teas can also refer to fruit or herbal infusions.
Buds and leaves of the tree plant are steamed and dried to produce white tea, usually plucked from Dai Bai and Shui Hsien plants. The buds are silvery white and "hairy" in appearance. Brewed tea is usually white in color with a slightly sweet flavor, missing the grassy hints found in most green teas. Well-known white tea varieties include Baihao Yinzhen ("white down silver needles"), Baimudan and Shoumei among others.
Most teas will remain fresh for eighteen to twenty months from harvest if they are kept in an air-tight container. However, first flush teas only maintain freshness for a few months. Green teas are best when consumed within six months of their harvest date.
|
Black Teas
