There are only 6 types of tea in the world: white, green, yellow, oo longblack and the dark teas or post fermented teas. The differences between each have to do with the manufacturing methods to which their leaves are subjected, but they all come from the same plant: the camellia sinensis.
Although there is some confusion regarding the types of tea that exist, the reality is that only what comes from the plant camellia sinensis may be called tea.
The rest of the drinks created from the infusion of leaves, flowers or fruits with hot water are actually infusions.
See also Difference Between Tea and Infusion.
1. White tea
It is made from tender shoots of camellia sinensis. These buds are covered by a fine layer of silvery-white hairs, hence the name of this type of tea. It is the least processed type of tea, as the buds only go through a brief withering and drying process.
Although white tea is cultivated in various parts of the world, the most appreciated varieties are from China, such as Silver Needles (silver needle) and the Pai Mutan either Bai Mudan.
2. Green tea
Along with black tea, it is the best-known type of tea in the world. China and Japan are the main producers.
Green tea goes through a process of withering, fixing and drying. In this case, oxidation is prevented, allowing it to retain its characteristic green color.
However, it is normal for a slight browning to occur in some Chinese varieties, in which the oxidation is done in a special wok and they are lightly sautéed over the fire.
dragonwell It is one of the most popular Chinese varieties on the market and one of the best quality.
When green tea is powdered, it is called matcha.
3. Yellow tea
Its manufacturing process is similar to that of green tea. After fixation, the tea is batched and stored in a humid environment to encourage chlorophyll oxidation, which gives the leaves a yellowish hue. When the desired color is reached, the process is stopped with drying.
However, it is a little-known tea in the market, since the harvesting and production process is handmade, which makes it a highly priced product.
Some varieties of yellow tea are the Huang Tang, made in the Chinese province of Zhejiang and the meng ding huangyanfrom Sichuan province.
4. Tea oo long
This type of tea, whose name means “black dragon” in Chinese, has a complex production process that involves rolling the leaves and long days of withering.
After withering comes oxidation, which is carried out in two phases: cold, leaving the leaves in bamboo baskets that spend 24 hours in a refrigerator, and then at room temperature. The fixation is done in a wok, with the method of Chinese green teas.
Oolong leaves are characterized by their curling. When the sheets are finished rolling, they are kneaded in machines to proceed to unroll them and start a new cycle of rolling, kneading and unrolling.
When it is determined that the ideal curling point for that variety of tea has been reached, the leaves are inspected and left to air dry.
This type of tea is also known as “blue tea”, however, the denomination is incorrect, since neither the threads nor the color of the infusion present shades of this type.
China and Taiwan are two of the most prestigious oolong producers in the world. The most popular varieties are Da Hong Pao, Ti Kuan Ying (both from China) and the Don Fang Mei Rena Taiwanese Oolong that is characterized by the fact that its leaves have been bitten by a species of grasshopper that initiates a natural oxidation process in the tea.
5. Black tea
Along with green tea, it is the best known type of tea in the world. Its manufacturing process involves withering, curling and oxidation. when the tea master If the factory decides that the blades have reached the desired brown or dark shade, oxidation is stopped.
The most popular varieties of black tea are Darjeeling (Indian) and english breakfast (blend of black teas from Sri Lanka and India).
6. Dark teas
They are teas that have gone through a fermentation process. Of all of them, the best known is the pu-erhwhich is why it is very common for it to be associated with a category of tea in its own right.
In this sense, it is important to know that it is only called pu-erh to a type of tea that is grown and produced in the region of the same name, located in the province of Yunnan, in China.
The leaves go through a withering and setting process similar to that of green tea. Then comes the rolling of the leaves and drying at room temperature to finish with a process that is exclusive to this type of tea: fermentation.
In this process, what is sought is the activation of certain bacteria that give this tea very characteristic notes. Fermentation can last a few days, which is usual for more commercial presentations (pu-erh cooked), while other fermentations can last for months or years (pu-erh raw).
Here, as in the world of wine, the longer the aging of the pu-erhthe higher its market value will be and the more marked its organoleptic characteristics will be.
See also Types of beer.
Processed types of tea
In general terms, tea goes through a series of processes that will depend on the type you want to obtain. The main ones are:
withered: a dehydration process is provoked so that the leaf becomes more malleable, but also, internal changes are generated, such as an increase in the concentration of caffeine and a degradation of chlorophyll, which decreases the aroma of grass.
primary curl: the leaves are rolled to break their internal structure and facilitate oxidation. This process can be manual or with a curling machine.
Oxidation: the leaves are exposed to the action of oxygen to provoke the reaction of an enzyme called polyphenol oxidase and the antioxidants present in the tea. This results in a process of browning or darkening of the leaves, which will stop depending on the type of tea you want to obtain.
Fixation: Rust is stopped with heat, in some cases by subjecting the leaves to hot air at 100 degrees.
drying: the strands are exposed to room temperature. In black tea, drying is done with fixation.
Fermentation: a step that is only performed with the dark teasand consists of an activation of yeasts and bacteria that, depending on the type of tea, can last from a couple of days to years.
camellia sinensis
camellia sinensis is the scientific name of the tea tree, a perennial shrub that can grow in tropical or subtropical regions and that in the wild can reach 15 meters in height. However, for cultivation and harvest purposes, it is pruned down to 1.5 meters.
The tea tree comes from China, where it has been cultivated for 5,000 years and where it began to be considered a beverage for the exclusive consumption of emperors. Many centuries later, its consumption and cultivation not only spread to the rest of the world, but also permeated different strata of society.
See also Difference Between Cacao and Cocoa