A Flavourful Journey: The Six Types of Tea and Their Unique Processing Methods

Tea is one of the world’s most cherished beverages, with a rich cultural heritage and an incredible array of flavours. Interestingly, all true teas come from the same plant, Camellia sinensis, yet they develop their distinctive qualities through different processing methods. Let’s explore the six main types of tea – White, Green, Yellow, Oolong, Black, and Pu-erh – and discover what makes each one unique.

Flavour Profile: Delicate, light, and subtly sweet.
Appearance: Pale, almost colourless, with a soft golden hue.
Caffeine Content: Low.

Processing:
White tea is the least processed of all tea varieties, retaining much of its natural character. The leaves are carefully plucked, then left to wither and dry in the sun, preserving their gentle flavour. The key steps include:

• Withering: Fresh leaves are laid out to reduce moisture.
• Drying: Leaves are air-dried or gently baked at low temperatures to complete the process.

Flavour Profile: Fresh, grassy, and occasionally astringent.
Appearance: Light green to yellow-green.
Caffeine Content: Moderate.

Processing:
Green tea undergoes minimal oxidation to preserve its color and fresh flavor. The main steps include:

• Withering: Briefly drying the leaves to reduce moisture.
• Steaming or Pan-firing: Stops oxidation and preserves the leaf’s green color.
• Rolling: Shapes the leaves and breaks down cell walls.
• Drying: Final drying to remove residual moisture.

Flavour Profile: Mellow, smooth, and slightly fruity.
Appearance: Yellow-green to golden.
Caffeine Content: Moderate.

Processing
Yellow tea follows a similar process to green tea but includes an extra step known as "sealed yellowing," which mellows the flavor:

• Withering: Initial reduction of moisture.
• Steaming or Pan-firing: As with green tea.
• Sealed Yellowing: Leaves are lightly fermented by wrapping or piling and allowed to sit.
• Rolling: Shaping the leaves.
• Drying: A final drying process to preserve the tea.

Flavour Profile: A wide range, from floral and fruity to rich and roasted.
Appearance: Amber to dark brown.
Caffeine Content: Moderate to high.

Processing:
Oolong tea is partially oxidised, sitting between green and black tea in terms of complexity. Its intricate process involves:

• Withering: Leaves are spread out to dry under the sun.
• Bruising: Leaves are shaken or tossed to bruise the edges, triggering oxidation.
• Oxidation: Leaves are oxidised to a precise level.
• Pan-firing: Heat is applied to halt oxidation.
• Rolling: Shaping the leaves.
• Drying: Final drying to lock in flavours.

Flavour Profile: Bold, robust, with malty or fruity notes.
Appearance: Dark amber to reddish-brown.
Caffeine Content: High.

Processing:
Black tea is fully oxidised, giving it its deep colour and strong flavour. The process involves:

• Withering: Reducing moisture by spreading out the leaves.
• Rolling: Breaking down the cell walls and releasing enzymes.
• Oxidation: Leaves are fully oxidized, turning dark.
• Firing: Heat is applied to stop oxidation and dry the leaves.
• Sorting: Leaves are sorted and graded for quality.

Flavour Profile: Earthy, rich, and complex.
Appearance: Dark brown to black.
Caffeine Content: Moderate to high.

Processing:
Pu-erh tea undergoes a unique fermentation process that can last for years, resulting in deep, evolving flavors. There are two main types: Raw (Sheng) and Ripe (Shou). For ripe Pu-erh, the steps include:

• Withering: Initial drying of the leaves.
• Rolling: Breaking down cell walls.
• Fermentation: Leaves are dampened and piled, allowing fermentation under controlled conditions.
• Drying: Stopping fermentation with a final drying process.
• Aging: Often aged for years to develop complex flavors.

The six types of tea showcase the artistry and tradition that go into tea-making. Whether you enjoy the delicate nuances of White tea or the bold complexity of Pu-erh, understanding the different processing methods behind each type enriches your experience. So, the next time you sip your favourite cup, pause to appreciate the craftsmanship and journey from leaf to brew.