Types of Tea

Green Tea

Green tea is unoxidised and most intently looks like the first culled leaf.  It has a short shelf life of  6 to 8 months .  Green tea comes in various shapes-flat, needlelike , twisted like a snail, rolled into balls or in fine twists.

Green tea starts from an evergreen plant developed in numerous tropical ranges of the world . Green tea is said to begin from China also found in Japan/the flavors delivered in various nations are influenced by the soil type and the preparing techniques that are utilized . The higher cooler locales create the most flavorsome teas as the plant is permitted to develop all the more gradually in cooler air .  Black tea is produced from the same plant  as green tea .  The fundamental distinction between the two is that green tea is not prepared in the same way from black tea .  It additionally does not experience the fermenting process prior to harvesting and drying.  The leaves are permitted to dry naturally before being heat treated to stop oxidation that may make the leaf decay.  Green tea contains a little amout of caffeine yet not as much as black tea or coffee.

White Tea

White tea is a lighty oxidized tea produced using the Asian bush Camellia sinesis . Not at all like oolong or green tea . White tea is produced using immature buds of the Camellia sinesis and is dried as opposed to steamed or panfried before use , by staying away from an ‘a cooking’ process this sweet mix with a light yellow appearance is less processed and more beneficial to health.

White tea produced for the most part in China Fujian area. White tea is the minimum processed of all teas it requires a long time to produce (2-3 dys )and gas a slight natural oxidation from its long shriveling process (around 2 days )after which is baked at a low heat ,sorted and baked once more. White tea is viewed as one of the healtiest teas as it contains antioxidants.such as catechins and polyphenols gathered in the bud that help strengthen the immune system .

Oolong Tea

Oolong tea experiences little to medium measures of processing , subsequently the tea leaves are inclined to weakening by oxidation. It best kept in a air tight container in a cool dry place. To make it last longer it can be refrigerated and this normally enhanced the taste. On the off chance that you refrigerate the tea , it ought to be kept in that way all the time as cooling and warming continually will cause corruption.

Oolong tea is created in China Fujian region and on Taiwan mountainside and Wuyi mountains in China .They are shriveled for a couple of hours , then shaken to wound the leaves and destroy the cell walls to help enhance flavour amid oxidation .The leaves are then fired to avoid further oxidation. Its rolled and fired again or roasted. Softly oxidized oolongs are molded into little sparkly dark green pellets while the all the more intensely oxidized oolongs turn out to be long dark twisted  leaves . It can battles free radicals and controls obesity.

Oolong tea undergoes small to medium amounts of processing ,hence the tea leaves are prone to deterioration by oxidation.  It best kept in air tight container in a cool dry place. To make it last longer it can be refrigerated and this usually improved the taste.  If you choose to refrigerate the tea , it should be kept in that manner all the time as cooling and warming constantly will cause degradation.

Oolong tea is produced in China Fujian province and on Taiwan mountainside and Wuyi mountains in China .They are withered for a few hours ,then shaken to bruise the leaves and destroy the cell walls to aid flavour release during oxidation .The leaves are then fired to prevent further oxidation. Its rolled and fired again or roasted. Lightly oxidised oolongs are shaped into small shiny dark green pellets while the more heavily oxidised oolongs become long dark twisted leaves .It can combats free radicals and controls obesity.

Black Tea

Black tea comes in a few assortments all with exceptional flavors and particular advantages .Two things they have in like manner is that they are all delightful and all stacked with antioxidants. Making them exceptionally healthy some of the more well known mixes of dark tea are Assam tea , Ceylon tea Darjeeling tea , Earl Gray tea English Breakfast tea, Irish Breakfast tea,Lapsang Suchong tea , Nepal tea and Yunnan tea

Black tea are from Kenya and numerous Asian nations. Black tea are brisk , malty full bodied as a result of the rich flavors that create amid the oxidation procedure. It can bring down cholesterol and gives more vitality .

 

Pu Erh

Pu Erh . The mountains in Yunnan China is the area where the tea was born tea  over 4700 years back .They develop in temperate climate. It is said that amid the Tang dynasty the dealers stuffed these leaves into the state of packed blocks for transportation reason because of the difficult terrain. It would take years for the tea to  reach either Tibet or Peking . Amid this time the tea matured and aged which caused enzymatic and organic changes . The color would change from green to golden and in the long run it would turn into a dark teak shading .This tea beome known as pu erh and was looked for by numerous .Red and green tea is best enjoyed  when the leaves are fresh and young yet Pu Erh like wine appears to enhance with age . Because of this element it is hard to find and profoundly looked for by connosseurs in the east it is said that tea has less caffeine than coffee and this is so however pu erh has less caffeine than youngl teas . The technique for fermentation by aging causes breakdown of caffeine. Caffeine is lessened the older the tea  becomes. Green pu erh ordinarily has more caffeine than dark pu erh as the black tea experiences more processing.

 

Pu er – There are 2 sorts of pu er : sheng (crude) which is permitted to create and age actually . Shou(ripe) which experiences an accerlerated aging procedure. The flavors which is from earthy, musty and leathery to chocolaty or woody and beome more complex our time.

Yellow Tea

Yellow Tea

Yellow tea is said to be the rarest of all the Chinese tea.it is initially enjoyed  as a  local tea but due to it laborious processing method its prominence was supplanted by the more attractive green tea .Yellow tea originates from Anhui territory locale. This area is noted for its green tea ,some of which are incorrectly promoted as yellow tea . The process starts with the leaves being pan fried.  When this leaves are collected from the field two woks are utilized for the process . The woks are warmed to various temperatures , controlled by the measure of wood utilized as a part of the fire underneath the woks . One wok is utilized to stop the oxidation procedure , the other wok is utilized to hold the warmth in the leaves . the warmth in the leaves considers make it easier to roll the leaves . Once the pan firing has been finished , the leaves are hand rolled into a twisted shape . the leaves are then put into bamboo bushel where they will be permitted to dry gradually for a few days . this causes more oxidation than is done in the oxidation of green tea . The leaves are turned all the time to allow for even distribution of the drying process.  . the leaves are covered in the evening and in the morning the process is continued until all the dampness has been removed from the leaves.

Yellow tea is likewise delivered in China Hunan and Sichuan areas . Yellow tea is fresh and delicate in favor and get its name from the leaf slightly yellow cast which is caused by the yellowing

process it undergoes.

 

Yellow tea is said to be the rarest of all the Chinese tea.it is originally enjoyed as a local tea but due to it laborious processing method its popularity was replaced by the more marketable green tea .Yellow tea comes from Anhui province region. This region is noted for its green tea ,some of which are inaccurately marketed as yellow tea . The process commences with the leaves being pan fired . Once this leaves are brought in from the field two woks are used for the process . The woks are heated to different temperatures , controlled by the amount of wood used in the fire underneath the woks . One wok is used to stop the oxidation process , the other wok is used to retain the heat in the leaves . the warmth in the leaves allows for easier preparation to roll the leaves . Once the pan firing has been completed , the leaves are hand rolled into a twisted shape . the leaves are then placed into bamboo baskets where they will be allowed to dry slowly for several days . this causes more oxidation than is done in the oxidation of green tea . The leaves are turned on a regular basis to allow for even distribution of the drying process . the leaves are covered at night and in the morning the process is resumed until all the moisture has been removed from the leaves
Yellow tea is also produced in China Hunan and Sichuan provinces . Yellow tea is fresh and delicate in flavour and get its name from the leaf slightly yellow cast which is caused by the yellowing process it undergoes

TISANES

Tisanes are regularly wrongly alluded to as “herbal teas” yet as they are not produced using Camellia sinensis plant they are not tea in the strict sense.Instead tisanes utilize all parts of different plants-bark,stems ,roots, flowers.seed, fruit and leaves to make an infusion . Except for yerba mate,tisanes  do not contain caffeine. Examples of tisanes from :

Bark-willow bark , cinnamon

Roots-burdock root, licorice,dandelion root

Flowers- chamomile, lavender

Leaves-yerba mate, rooibos

Fruit and seeds-blueberries, citrus peel cardamom ,fennel

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