Black tea represents approximately 90% of the tea consumed in the Western world. It sets itself apart from green teas through a different processing method. The leaves are first exposed to hot air for several hours in order to reduce their water content by 50% to 60%. This step starts to free up the enzyme responsible for oxidizing the leaf (fermentation). It also softens the leaves, preparing them to undergo subsequent operations without breaking.
Next the leaves are rolled (by hand or mechanically), allowing the essential oils to spread and to impregnate the buds. The aroma of the tea depends on these essential oils. A screen is used to sort the tea. The smallest leaves go directly to the next stage, while the larger, tougher ones undergo a second rolling.
Fermentation – Entails the chemical reaction of the leaves and their components (polyphenols) with air, humidity, and heat. Finally, comes Firing. Drying the leaves in the oven stops the fermentation process.
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These are the most delicate of teas and subtle in flavour. The best and youngest part of the tea plant is ever used for white tea – preferable with the soft short hair or down still attached. The leaves are then either dried or steamed and dried. As the leaves are neither pan fired or oxidized, they remain almost unaltered.
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Green teas are the teas that are primarily consumed in Asia. Japan for example only produces green tea. The leaves are placed for 20 to 30 seconds in large iron basins heated to about 100 Celsius. This operation destroys the enzyme that causes fermentation. The leaves, then, remain green. In Japan, this process is accomplished by exposing the leaves to steam.
The leaves are then rolled. As for black tea, the smaller and more tightly rolled the leaf, the more robust the tea, as more components are released.
The drying process allows some evaporation of the water contained in the leaves to prevent mould.
Finally, sorting is the step where the grades are separated out. Just as for black tea, the process uses sieves or screens of different calibers.
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Oolongs are treated the same way that black teas are, except that the withering and fermentation times are shortened. While black teas are fully fermented, oolongs are fermented anywhere between 20 – 80%. The result is a delicious fruity, nutty tea that balances the flavours of black and green beautifully.
Oolong tea originated in China, where it is still manufactured today. Many Oolongs however are now produced in Formosa (Taiwan).
We have found that our black tea drinkers who want to slowly expand into green teas find oolongs a lovely bridge.
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Fruits and herbals are technically called ‘tisanes’ – as they have no tea leaf in them. This makes them caffeine free and many blends are calming and soothing.
Fruit tisanes are a great alternative to store bought fruit beverages. They are made up of dehydrated fruits, rose-hip and hibiscus. The flavours are all natural with no added sugar – only natural fruit sugars – and they make great iced teas.
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Rooibos– from South Africa is similar to the tea plant. From the leaves of the red bush tree (Rooibos) a herbal tea with a smooth aromatic flavour is produced. For South Africans, Rooibos is a traditional all day beverage that can be enjoyed cold as well as hot. Unlike black tea – Rooibos is naturally caffeine free and with its minimal tannin content will not become bitter when over brewed. Rooibos is rich in iron, potassium, calcium, copper, zinc, magnesium, fluoride, manganese and sodium AND it contains as many (some say more) antioxidants than tea.
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Flowering Teas are hand picked and sewn premium tea leaves tied with cotton thread into various shapes and bundles. When steeped in hot water, the leaves slowly expand and the flowers delicately unravel into a bouquet of breathtaking shapes. The tea liquor releases a myriad of flavors from sweet and subtle to rich and bold.
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All above information courtesy of The Tea Emporium website.
