Source: Health Tip
When we talk about tea, we think about hot beverages prepared with some herb, flower or fruit. But did you know that tea is the name of only one plant?
This little plant is the Camellia sinensis. From different ways of processing this plant, we prepare only six types of tea: White tea, yellow tea, green tea, oolong tea (blue), black tea and dark tea. Preparations for hot water with others plants are called infusion: infusion of lemon grass, infusion of rooibos, apple infusion, hibiscus infusion.
Source: M for Women
From the leaves of the same plant, Camellia sinensis, you can produce the six different tea types according to the form of processing. The main difference between each of the six types of tea is the degree of oxidation of each of them, obtained with different ways of processing the sheets.
Do you know what oxidation is and how it transforms different types of tea?
Oxidation is a phenomenon that occurs when a plant comes in contact with oxygen. Think of an apple. When you bite, it gets dark. That’s because it oxidized. If we leave the Apple intact, it will not oxidize. The same occurs with tea leaves. If I pull out a leaf and leave it standing, it will oxidize very little. But if I crumple, curl and grind a little leaf, it will oxidize.
Oxidation darkens the leaves and gives different characteristics olfactory and gustatory to different types of teas. For this reason, the dried leaves and the tea liquor (the liquid, or prepared tea) of the six different types of tea have different colors.
THE White tea, The yellow tea it’s the green tea keep the green color, similar to fresh leaves freshly harvested. The aroma and flavor of these teas are very fresh, floral and herbal. These characteristics are present because these types of tea are not oxidized.
Oolong tea is semi-oxidized, and has a variable oxidation, between 15 and 85%. Who determines the degree of oxidation of this type of tea is the master of tea that processes it. Oolongs less oxidized have characteristics similar to green teas. Oolongs more oxidized and smoked get closer in body, aroma and flavor to a black tea.
Source: Diet and good health
Black tea is 100% oxidized. Therefore, their dry leaves are very dark and result in a liqueur of full-bodied tea, with flavor, aroma and striking color. It is a type of tea with many tannins. And therefore, it can present bitterness if not properly prepared.
In the next posts, I will tell you a little bit about each of the six types of tea and the form of preparation correct for each of them. In the meantime, tell me: What’s your favorite?
Want to know more about teas? THE TEA Institute inaugurated, in March, the first training course Tea Sommelier of Brazil. Classes take place in Curitiba, Sao Paulo and Rio de Janeiro. Write to [email protected] and travel with us through the wonderful World of Teas.