Tea comes from the evergreen bush Camellia S inensis. It is a single species but of more than one variety with stiff and shining pointed leaves. The tea plant is an ideal plantation crop requiring a warm, wet climate of the tropics with a considerable amount of rainfall. It can be grown from an altitude of a few feet to above 6,000 feet above mean sea level. Though the highest yield is obtained from teas grown in the lower altitudes, it is the high grown teas which have the finest quality. The cooler, drier climate at that altitude causes the plant to grow more slowly, producing a richer, m ore flavorful leaf. Tea is propagated from seeds and, through more modern methods, from clones or cuttings from specially selected bushes that show an ideal com bination of characteristics. Though the tea plant is obligingly easy to grow, it is surprisingly difficult to get good quality tea from it. The reason is that tea, like wine, depends on its characteristics from soil, garden management, rainfall, elevation, and manufacture. All the different types of tea come from the same plant. The chief difference lies in processing. The most popular type of tea is Black, which is oxidized or fermented. Oolongs are partly fermented and Greens are not fermented at all. Another variety of tea that is not as well known is White Tea.
BLACK TEA - FULLY FERMENTEDThe traditional method of processing Black tea involves four basic steps: Withering, Rolling, Fermenting and Drying or Firing. The tea leaves are first withered on conveyor belts for several hours until they are limp enough to be rolled without cracking. They are then rolled on machines. The rolling of the leaves gives them their future form. The rolling of the tea leaves facilitates even fermentation. The rolled leaves are then spread out in a cool place. The leaves absorb the oxygen in the air which activates the enzymes to create essential oils. This process is called oxidation or fermentation. The leaves are then fired in large ovens with temperatures up to 194 degrees. They are then graded and packed into chests.
India produces the world’s finest black teas. Darjeeling, a tea growing region of India, produces the world’s most sought after teas. Teas from Darjeeling have over the years acquired the reputation of being the "Champagne of Teas". Assam , another tea growing region of India, is the world’s single largest tea growing region. Assam produces tea with strength. Black teas are also produced in Nuwara Eliya, Dimbulla and Uva regions of Ceylon. Black teas from China are produced in the An-Hui and Yunnan provinces. An-Hui is the home of world class Keemun teas. Keemun teas are referred to as the King of Red Teas. (Black teas are referred to as Red Teas in China). Yunnan produces teas similar to the Assams of India. Strong and robust. Black teas are also produced in the following countries: South Africa, Indonesia, Java, Argentina, Turkey, Russia, Vietnam, Nepal and several additional African countries.
OOLONG TEA - PARTLY FERMENTEDThe Green tea leaves undergo a short fermentation process which places them halfway between B lack and Green tea. Oolongs are mainly produced in South China and Formosa. Oolongs are considered by the Chinese to be the most health-giving teas. The world’s finest Oolongs, however, are manufactured in Formosa. The quality of an Oolong depends upon the knowledge of the tea maker to manage the ferm entation process. The fermentation process can be m anipulated to create extraordinary teas. The higher the percentage of fermentation, the stronger the strength of the tea when brewed. Recently Oolongs have also been manufactured out of the Darjeeling and Nilgiri regions of India.
GREEN TEA - UNFERMENTEDGreen tea is dried and rolled, but not fermented. The leaves are rolled or twisted in a variety of ways. The most commonly known Green tea is Gunpowder Green. Although India and Ceylon have started producing Green teas, China still remains the leader in the process of manufacturing Green teas. The most renowned Green teas from China are Pi Lo Chun, Lung Ching and Silver Dragon.
WHITE TEAThe art of manufacturing White tea has been m astered by the Chinese and hence the best White teas come from China. This tea is purely a collection of buds with white hairy downs. Very little processing is done in the manufacture of White tea. The tea leaves are slightly steamed and then mostly sun dried. The tea brews an extremely light, delicate cup with a vegetative flavor. The tea, as it sounds, looks white and is probably the most prestigious and romantic of all the different types of teas. Recently some White teas have been produced in Darjeeling and also in Ceylon. Very sm all quantities of White tea are produced and since it is also very labor intensive, they are one of the highest priced teas.
HERBAL/FRUIT TEAHerbal and Fruit teas contain no actual tea leaves. They may be composed of many kinds of fruits, flowers and other botanicals like rooibos and peppermint.
SCENTED TEAScented teas are Black, Oolong or Green teas that have been dried along with flowers and/or fruits.
FLAVORED TEAFlavored teas are usually, but not always, Black teas infused with the natural aromatic oils of spices, flowers, nuts and fruits. They m ay contain actual pieces of dried fruit, peel, blossoms and spice.
