Tea Fundamentals
Tea is one of the most popular drinks in the world. In order for a beverage to be classified as a tea, it must come from the leaves of the Camellia Sinensis tree, which is actually pruned to be a bush. Although native to East Asia, it is now grown in many parts of the world. The aromatic drink is made by infusing leaves of the plant with hot water. The main kinds of tea are White, Green, Oolong, Black, and Pu’erh tea. This variety of tea is made by using different preparation methods for the leaves. Camellia Sinensis leaves are withered, rolled, oxidized, and fired in a variety of ways. Some teas also have herbs and flowers for added flavor and color. Chai, for example, is a black tea combined with spices, flowers, and herbs to make a spicy tea.
To transform the leaves of one plant into the various teas, each tea will undergo their own set of steps:
- Plucking: The top three leaves of the plant are plucked.
- Withering: This process allows the leaves to gradually release moisture by sitting in the sun or a temperature controlled space at approximately 68-75 degrees Fahrenheit. This makes the leaves pliable for further processing.
- Fixing: This process uses high heat to quickly remove all the moisture and enzymes from the leaves to prevent oxidation. Green teas skip the withering step and move directly to fixing which is known as kill-green.
- Rolling: Now that the leaves are pliable, they are rolled and twisted into balls and other shapes. This breaks down the cell walls and releases the essential oils that give the teas their unique aromas.
- Fermentation: The leaves are steamed and packed into cake or brick forms before being slowly aged by probiotic microorganisms for 20-50 years until the desired character is achieved. Fermentation can also be accomplished by aging the brick with manipulated humidity and heat for several months. Pu’erh teas follow this process after rolling.
- Oxidation: This is the most important part of the process. The leaves interact with oxygen and start the natural decomposition process. This process can be expedited or controlled by bruising, further rolling, and breaking of the leaves. The length and speed of oxidation determines the flavor and color of the tea. Oxidation occurs at approximately 85 degrees Fahrenheit.
- Firing: Now the tea achieves its final aroma and color by stopping oxidation at the right moment. This is accomplished by frying, heating, or steaming the leaves. The heat is increased to 150 degrees Fahrenheit which halts oxidation.
- Sorting: After being fired, most teas are sorted by hand or sometimes by machine. Well produced tea will have more whole leaves than fine pieces. The fine pieces of leaves are separated out to be sold for a lower grade category of tea.
White Tea is considered the most delicate type of tea. The color and taste tend to be mild and soft. It is made from buds and leaves that have not yet unfurled but are still covered by fine white hairs (fuzz) called pekoe. The leaves and buds are hand picked in early spring and minimally processed. They are dried in the sun and not allowed to oxidise. White teas have lower levels of caffeine and high levels of antioxidants. The buds of the plant contain the most antioxidants.
Green Tea is the least oxidized of all the oxidized or processed tea types. It most closely resembles the natural appearance of the tea leaf itself. It is loaded with healthy nutrients saved all winter by the plant and just bursting into growth early spring. Green tea is a delicious choice of beverage that is known to have very high antioxidant levels and a variety of caffeine levels and flavors. Flavors range from nutty to toasted and flowery depending on the way it is processed.
Oolong Tea gets an amazing variety of taste from repeating processing steps multiple times. Leaves are harvested when they are mature, as opposed to black and green tea leaves which are harvested earlier. Oxidation is slowed down by increasing heat, letting leaves rest, then shaking the leaves to destroy the cell walls aiding in the release of oils. Leaves are then rolled again for further oxidation. This process is repeated as many times as the tea master deems necessary to achieve the desired flavor and color. Oolong tea is known for its mellow, flowery, fruity, and woody taste. This tea ranges from low to medium in caffeine levels. Most Oolong teas fall between black teas and green teas in terms of color and strength.
Black Tea is the most oxidized of all tea types and usually the strongest. It is the most recognizable and consumed tea. Unlike Oolong, Black teas go through each step only once. The leaves get bruised or cut to release enzymes. The essential oils that are released oxidise in the air causing tannins to develop which makes the tea’s rich, full, and strong flavors. The caffeine level of black teas range from medium to high. Black teas blend well with other ingredients and are used to make many different flavored teas. This tea goes well with milk and sugar too.
Pu’erh Tea is a post-fermented tea. Leaves are harvested from a fully grown Camellia Sinensis tree. After plucking, withering, and rolling the tea will be steamed and formed into a cake or brick to ferment. The leaves are harvested from a fully grown Camellia Sinensis tree. There are two different types of pu’erh tea: Sheng (raw) and Shou (ripe). Sheng (raw) pu’erh is left to ferment naturally by culturing Microorganisms (with probiotic properties) slowly in a humid place which can take several years (20 year or more). This tea is very popular amongst connoisseurs who prefer aged, well seasoned pu’erh tea for the amazing flavors that vary from earthy, leathery, to musty, and woody or chocolatey. Shou (ripe) pu’erh tea is fermented over several months in a humidity and temperature controlled environment. When pried off of the brick properly, the tea will come apart in chunks exposing all the layers of leaves which makes a beautiful brew. Pu’erh has a smooth, strong body and a hint of earthy musk. You can steep this tea several times. It is also customary to use pu’erh in a soup of onions, herbs, and sometimes orange zest.
Tea-like beverages that do not come from the Camellia Sinensis plant are called tisanes and herbal teas. Some examples are Rooibos teas, Camomile Teas, Yerba Mate, Lemongrass teas and more. Here at Zeal Tea Lounge™ we carry White ,Green, Oolong, Black, and Pu’erh teas as well as tisanes & herbal teas.
Herbal Teas & Tisanes are an infusion of different fruits and herbs. There are many to choose from as almost every culture in the world has their own mix of herbal teas used for health and relaxation. These teas are usually low in caffeine and high in antioxidants.
Chai is a concoction of spices and strong Black Teas or sometimes other teas. Many people add milk and sweeten this drink with sugar to their preference. This is a customary drink in Indian culture as well several African cultures. This tea has high caffeine levels.
Yerba Matè is an herbal tea that comes from a Holly tree, Ilex Paraguariensis, found in the South American Atlantic rainforest. The leaves of this plant are naturally caffeinated like coffee, tea and cocoa. The leaves are harvested by hand with a knife by cutting some leaves and stems. After the leaves are dried, they are then milled into the small pieces desired. In Brazil, Uruguay, Paraguay, and Argentina, Matè is a very common beverage. It is enjoyed ceremonially as a cup to share with friends and strangers.
Matcha is a powdered tea which is processed similarly to green tea. The main difference is the Camellia Sinensis plant is covered with a shading material for several weeks before harvesting which starves the plant into producing more chlorophyll. This gives Matcha its strong, vibrant green color. After plucking, leaves are steamed, dried, and the unwanted stems are removed. The prepared leaves are then put through a Matcha grinder and milled to a fine powder. Matcha has a higher nutritional value than most other teas because the whole tea leaf is consumed with all the nutrients.