The Six Types of Tea: A Journey Through Flavours and Processing Methods

Tea, one of the world's most beloved beverages, has a rich history and a diverse range of flavours. All true teas come from the same plant, Camellia sinensis, but their unique characteristics arise from different processing methods. Let’s explore the six main types of tea: White, Green, Yellow, Oolong, Black, and Pu-erh, looking into what sets them apart and how they are crafted.

1. White Tea

Characteristics:

  • Flavour: Delicate, light, and subtly sweet.
  • Appearance: Pale, almost colourless, with a slight golden hue.
  • Caffeine: Low

Processing:

White tea is the least processed of all teas. The leaves are plucked and then simply allowed to wither and dry in the sun. This minimal processing helps preserve the natural compounds in the leaves, resulting in a mild flavour. The key steps include:

  • Withering: Fresh leaves are spread out and left to wither, reducing moisture content.
  • Drying: Leaves are gently air-dried or sometimes baked at low temperatures to complete the process.

2. Green Tea

Characteristics:

  • Flavour: Fresh, grassy, and sometimes slightly astringent.
  • Appearance: Light green to yellowish-green.
  • Caffeine: Moderate.

Processing:

Green tea undergoes minimal oxidation. The main goal is to prevent oxidation to maintain the green colour and fresh flavour. Key steps include:

  • Withering: Briefly to reduce moisture.
  • Steaming/Pan-firing: This step deactivates the enzymes responsible for oxidation.
  • Rolling: Leaves are rolled to shape them and break down cell walls.
  • Drying: Final drying to remove any remaining moisture.

3. Yellow Tea

Characteristics:

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

Processing:

Yellow tea is similar to green tea but includes an additional step called “sealed yellowing””or “men huan”. The steps are:

  • Withering: Initial withering to reduce moisture.
  • Steaming/Pan-firing: As in green tea.
  • Sealed Yellowing: Leaves are lightly fermented by being wrapped or piled and allowed to sit for a while.
  • Rolling: To shape the leaves.
  • Drying: Final drying to preserve the tea.

4. Oolong Tea

Characteristics:

  • Flavour: Ranges from floral and fruity to rich and roasted.
  • Appearance: Amber to dark brown.
  • Caffeine: Moderate to high.

Processing:

Oolong tea is partially oxidised, falling somewhere between green and black tea. The process is intricate and involves:

  • Withering: Leaves are spread out to wither under the sun.
  • Bruising: Leaves are shaken or tossed to bruise the edges, initiating oxidation.
  • Oxidation: Leaves are left to oxidise to a precise level.
  • Pan-firing: Heat is applied to stop oxidation.
  • Rolling: Leaves are rolled into desired shapes.
  • Drying: Final drying to lock in flavours.

5. Black Tea

Characteristics:

  • Flavour: Bold, robust, and often malty or fruity.
  • Appearance: Dark amber to reddish-brown.
  • Caffeine: High.

Processing:

Black tea is fully oxidised, resulting in its dark colour and strong flavour. The steps include:

  • Withering: Leaves are spread out to wither and reduce moisture.
  • Rolling: Leaves are rolled to break down cell walls and release enzymes.
  • Oxidation: Leaves are fully oxidised, turning them dark.
  • Firing: Heat is applied to stop oxidation and dry the leaves.
  • Sorting: Leaves are sorted and graded.

6. Pu-erh Tea

Characteristics:

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

Processing:

Pu-erh tea undergoes a unique fermentation process, which can continue for years. There are two main types: Raw (Sheng) and Ripe (Shou). The steps for ripe Pu-erh include:

  • Withering: Initial drying of leaves.
  • Rolling: To break down cell walls.
  • Fermentation: Leaves are piled, dampened, and left to ferment under controlled conditions.
  • Drying: Final drying to stop fermentation.
  • Aging: Tea is aged, often for several years, to develop its flavour.

Conclusion

The diversity of tea is a testament to the skill and tradition of tea makers who have honed their craft over centuries. Whether you prefer the light and delicate white tea or the rich and complex Pu-erh, there’s a type of tea for every palate.

Understanding the differences and processing methods behind these six types of tea not only enhances your appreciation but also guides you in selecting the perfect tea for any occasion. So, next time you sip your tea, take a moment to savour the journey it took from leaf to cup.

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