So you’ve heard of all kinds of Tea. Green Tea, White Tea, Oolong Tea, Black Tea, Red Tea - the list goes on. Tea can be a very confusing thing for a newcomer. I’m going to do my best to explain the basics of what tea is and how each is processed.

All tea comes from the same plant known as Camellia Sinensis. It thrives in tropical to sub-tropical climates and many high quality teas grow at higher elevations (up to 5,000 ft). The way teas are different is how they are processed. Tea can be grown in the mountains which forces the plant to grow slower and creates more flavor. It can be grown in the shade, in the sun, and rainy climate. These can all affect the taste and smell of tea. Herbal flowers and plants can be mixed in during processing which influences that particular tea to pick up its smell and taste characteristics.

These types of tea are distinguished by the processing they undergo. Leaves of Camellia sinensis soon begin to wilt and oxidize if not dried quickly after picking. The leaves turn progressively darker because chlorophyll breaks down and tannins are released. This process, enzymatic oxidation, is called fermentation in the tea industry although it is not a true fermentation: it is not caused by micro-organisms, and is not an anaerobic process. The next step in processing is to stop the oxidation process at a predetermined stage by heating, which deactivates the enzymes responsible. With black tea this is done simultaneously with drying. Without careful moisture and temperature control during its manufacture and thereafter, fungi will grow on tea. This form of fungus causes real fermentation that will contaminate the tea with toxic and sometimes carcinogenic substances and off-flavors, rendering the tea unfit for consumption. [1]

• Green tea: Un-wilted and unoxidized
• Yellow tea: Un-wilted and unoxidized but allowed to yellow
• White tea: Wilted and unoxidized
• Oolong: Wilted, bruised, and partially oxidized
• Black tea/Red tea: Wilted, crushed, and fully oxidized
• Post-fermented tea: Green Tea that has been allowed to ferment/compost [2]

Tea is a complex and elegant plant. Just understanding the basics of tea is more than most people know and will help you greatly when exploring your tastes. This post is a one in a series of I will be writing to help you understand the mysterious tea plant.

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References:
1. Tea. 14 Feb. 2008 <http://en.wikipedia.org/wiki/Tea>.
2. Liu Tong (2005). Chinese tea. Beijing: China Intercontinental Press, 137. ISBN 7-5085-0835-1.

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