Types and varieties of Tea
Tea comes from the tea plant scientifically known as Camellia sinensis. All types and varieties are derived from the same plant. The varieties of tea are derived from the region where they have been cultivated since the terrain and climate will give the tea a special and genuine items. Different types of tea borns from different ways to treat the leaves once collected. Let's look at the main types of tea:
White Tea: is made from the young shoots of the plant. It is one of the most cherished teas and contains a number of antioxidants very superior to any other type of tea, some people classify this tea as the most potent and natural antioxidant. If it has quality, price can be very high, much also depends on the area where it has been cultivated. After the winter, in the spring when the tea plant starts to get his first buds full of life, a tiny needles appear covered with a layer of white in some places they called silver needles, hence the name of white tea. Its flavor is mild and delicate and contains all the vitality and strength of youth. In Chinese this tea was called the Tea of the eternal youth.
They are many types of Tea. Photography by Maks Karochkin - Creative Commons.
Green Tea: is one of the most popular Teas in the world, especially in Asia and Arab countries. In the Western world it is becoming increasingly popular due to recent studies that said that this type of tea have antioxidant and beneficial health properties. Green tea is made from tea leaves dried immediately after collection to prevent oxidation. Generally the treatment is give a steam to the leaves to stop the oxidation before the oven drying. This process guarantees the preservation of all properties of tea leaves and produces a dark green color, hence the name of green tea. There are many subcategories of green tea, depending on the process of steaming and drying to be submitted, depending on the part of the leave used, etc. Today we can find a variety of green teas from which we highlight: Gun Powder, Sencha, Bancha, Houjicha, Xue Ha, Bai Mao Hou, among many more.
Oolong Tea: also known as blue tea, it is a semi-fermented tea, we could say it is a Tea halfway between green tea and black tea. Contains properties of both types of teas. After harvesting the leaves, they are fermented half the time that black tea. It is a very popular tea in Taiwan, mainly grown in the region of Formosa. Some of the most popular varieties are: Bao Zhong, Rou Gui or Honey Dancong. To this type of tea are attributed burning fat properties higher than green tea.
Black Tea: This type of tea also enjoys great popularity in the world, India and England are the two largest consumers of this type of tea. After harvesting the leaves, they are left in rooms ventilated with a degree of humidity for the oxidation (fermentation) occurs, which alters the chemical properties of tea, varying his taste and color. Then proceed to the drying of leaves to slow oxidation and thus ensure a long shelf life. Although the characteristics of flavor and aroma that is obtained through this process are interesting, many of the assets and antioxidant principles contained in the tea are destroyed, so that this type of tea lacks some of the properties that are attributed to tea. On the other hand some elements of tea as caffeine are strengthen, being more exciting than the other tea. Some of the most popular black teas include Earl Grey, Darjeeling, Assam, Ceylon, Masala Chai.
Photography Nomadic Lass with Creative Commons license.
Red Tea: Its original name is Pu-erh, is native to China where it enjoys great popularity and is considered medicinal. Formerly known under the name of "the tea of emperors" and for centuries was a tea made by Chinese noble classes. Its manufacturing process is similar to wine, as the leaves, after collection are stored in oak barrels between 2 and 60 years. As with wine, the oldest better. This process gives the leaves a coppery color, hence his nickname is Red Tea. The name Pu-erh refers to the region where this type of tea is produced in China: Pu'er.
Article written by Miquel Vidal.