KINDS OF TEAS
The tea that we drink every day, though it occurs in many varieties, is made from the leaves of the same tea bush. The secret of species variety is actually in the manner of processing collected leaves. The processes they undergo, determine the resulting tea’s characteristic colouring, taste and composition.
Black tea
Currently, the most popular kind of tea in Europe. It is made as a result of withering, rolling, fermentation and drying (precisely in this sequence). According to a legend, it was created accidentally, when during transport to England by ship, a load of green tea was soaked, which resulted in its fermentation (oxidation).
The most popular varieties of black tea are:
Yunnan – originating from China, it owes its name to the province where it is cultivated and which is considered the cradle of tea
Assam – traditional Indian tea with strong taste and characteristic copper coloured infusion
Darjeeling – Indian tea with an exceptionally mild taste. It is often called the champagne of teas. It is best on its own with nothing added (e.g. milk) that could spoil this exceptional tea
Ceylon – tea produced in Sri Lanka, it has a clear taste and red and brown colour of infusion.
Green tea
In contrast to black tea, during the production of green tea the fermentation stage is skipped, and its leaves are exposed to steam for 30-45 seconds. As a result of which, they retain more beneficial substances, such as vitamin C and minerals. In order not to destroy these substances, green tea should be infused with water at the temperature of 85-90°C, and not with boiling water (100°C) as you would do with black tea.
The drying of green tea at a very high temperatures (baking) gives it a specific taste and aroma, and also enables longer storage.
The most popular varieties of green tea are:
genmaicha – made in Japan, its characteristic taste is the result of mixing proper tea with grains of brown, roasted rice
gunpowder – Chinese green tea with characteristic leaves rolled into balls, to which it owes its name. During infusion, leaves unroll, giving a greenish, coppery infusion with a slightly bitter taste.
sencha – Japanese tea with long, relatively thick leaves. It contains a large dose of vitamin C.
gyokuro - Japanese dew drop, leaves in the form of pointy, emerald needles that give a yellow green infusion. Bushes before harvest are almost completely exposed to sunlight, that is why they are dark green with a large amount of chlorophyll and little tannin.
White tea
White tea is obtained exclusively from leaf buds. Its homeland are plantations in the Chinese province of Fu-Tien. The production of white tea is tightly controlled and is conducted according a to rigorously observed, traditional method. The withering and drying of white tea is fully natural, which affects its somewhat different appearance, taste and bouquet. Its Infusion is noticeably lighter than with green teas. White tea also contains the most theine compared to all other varieties, which is why it has such strong refreshing and invigorating properties. Small admixtures of white tea clearly improve the taste and bouquet of black teas.
Pai Mu Tan - from special Big White tea bushes only buds are collected.
Red tea (Oolong, puszong, Pu-erh)
Because of the way it is produced, red tea is sometimes called 'underfermented' or 'semifermented'. After picking, leaves are dried and then put into bamboo baskets and shaken in order to graze the edges. Then the leaves are fermented, but fermentation is shorter than for black tea, thanks to which the tea retains more beneficial compounds. Depending on the duration of fermentation, different kinds of red tea are obtained: pu-erh, oolong etc.
Herbata Mate (tzw. Yerba Mate)
Mate tea is a unique variety, originating from South America, and more precisely from Argentina. Its Infusion is made from the leaves of Yerba mate. It contains, similarly to green tea, many valuable vitamins and minerals. Yerba Mate improves physical and intellectual performance, concentration and clarifies the mind. In addition, it helps to regulate metabolism and increases resistance to disease. It is recommended during dieting, because thanks to its nutrient content it eliminates hunger. Special vessels, made of bottle gourd or hardwood, are used in the preparation and drinking of Yerba Mate.
Yellow tea
Yellow tea is prepared from the youngest shoots and buds of leaves, that are partly (not more than 12-15%) fermented during the process of rolling. It is similar to green tea of the highest quality. In China it was called 'Emperor's tea', because its use was restricted to the Emperor's court and some religious ceremonies. In Europe, it is almost unknown and almost unavailable in trade. Principles of infusion are the same as for Chinese green teas.
Flavoured teas
A tea can be called flavoured when it contains Camellia sinensis or assamica leaves which has had dried fruits, spices or herbs, petals or fruit essences/aromas are added during blending. All kinds of tea, although green tea especially, are used to make flavoured tea. Some teas have natural aroma, because they grow e.g. among wild orchids, others take on the smell of blossoming fruit trees. But in most cases, different kinds of fruit aromas or powdered juices are added to teas. Traditional non-tea ingredients are, jasmine flowers, rose, cornflower or mallow and pieces of dried fruits, such as mango, pineapple, orange, cherry, blackcurrant, apple or strawberry. The taste of teas can be improved by adding citrus peel ( e.g. lemon ). Another popular ingredient is lemon grass. Spices such as ginger, vanilla, cinnamon or ginseng, and herbs such as chamomile and mint also make a perfect complement to tea.
The most famous flavoured tea is Earl Grey which contains bergamot oil. Bergamot is a citrus, a relative of wild orange. It gives it a subtle citrus flavour which is the trademark of Earl Grey tea.
The most famous flavoured tea is Earl Grey which contains bergamot oil. Bergamot is a citrus, a relative of wild orange. It gives it a subtle citrus flavour which is the trademark of Earl Grey tea.
