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Types of Tea

  • What are the types of tea?
  • A) Green tea; Is a tea species not subject to fermentation. Like all tea varieties, green tea first started to be produced in China, spread over time to Asia, especially Japan and Korea, but most of the time, China, Japan and Korea are also the preferred teapots. The western world has come to a later date to meet with green tea. Especially, the preference for green tea has been increased with the increase of researches about positive effects on human health.

 

    Green tea

    Green tea

  • The best green teas are those collected from tea leaves that have been collected in the early spring and have passed the long rest period. In China, green tea is still hand-picked and hand-processed. On the contrary, in Japan, where green tea cult is dominant, makinism is used effectively both in the collecting process and in the processing process. The Japanese ceremony tea ‘Matcha’ is also among the leading examples of ‘Gyokuro‘, a high quality tea, and ‘Sencha’ Japanese green tea.

 

  • B) White tea; White teas unique to the Fujian region of China are obtained by subjecting the tea sprouts to low fermentation following the process beginning with the collection without permission to turn into a leaf. Due to the fact that only tea sprouts are used, the supply is limited and this leads to high prices in the market. The most beautiful example is Bai Hao Yin Zhen, known as the ‘Silver Needle’, which is made entirely of hand-picked tea sprouts. On the other hand, compared to ‘Bai Hao Yin Zhen’, a cheaper but very successful variety of white tea was brought to the market with the blending of tea sprouts and the first shoot under the sprout in order to increase the production of white tea, which is highly demanded but not overproduced. The best known example is Bai Mudan, known as ‘White Peony’.

 

    yellow tea

    Yellow tea

  • C) Yellow tea; Yellow tea, known as ‘Huang Ya’ in China, is often confused with green tea with its similarity to green tea. It is one of the main reasons for the mixing of the production processes in a very similar way. Like green tea, these teas are subjected to zero fermentation. It is also produced from the first buds and leaves of spring tea such as green tea. The only process that creates a difference with green tea is that the yellow tea is subjected to a process of wrapping with a piece of paper or cloth at a certain stage different from the green tea. The purpose here is to break the light grassy and bitter taste of green tea. These teas are produced only in China. Yellow tea is grown in Sichuan, Anhui and Hunan regions.

 

 

 

 

 

  • D) Oolong tea; Green and black tea, but oolong teas, which attract attention of tea lovers especially in the western world, are among the most difficult teas to produce. Generally 30-80% of these teas subjected to fermentation in a variety of shapes, aromas and smells can be. The production of oolong tea, which is highly dependent on the skill of the craftsman in the production of quality, is made in Fujian and Guangdong regions of China. Generally there are three kinds of oolong tea. The oolong teas produced in the south of the Fujian area, known as Anxi oolong, are shaped like a small ball and are subject to low flanking. Because of being subjected to low fermentation, the tea fermentation scales to the green sprout. The second type of oolong tea, which is produced in the north of Fujian province and known as Wuyi Yada Rock Oolong, is subjected to high fermentation. It is thin, curled leaf. The third type of oolong tea is produced in Guangdong province outside Fujian and is referred to as Wuyi Oolongu. There are different tastes in taste and aroma.

 

  • E) Black tea; Outside Asia, it is a widely consumed tea species, especially in the western world. It is also known as ‘red tea’ in China due to color-based restriction due to the color that the brewed black tea has emerged. Black tea is mostly used in China with Puerh Tea name. China, India and Sri Lanka are emerging as major black tea-producing countries. Unlike other tea varieties, India and Sri Lanka are also able to compete with black teas more easily with Chinese black teas.

 

  • Darjeeling tea, especially grown in the Himalayan skirts of India by tea lovers, is highly preferred. Contrary to other tea types, black teas subjected to 100% fermentation are produced in two main ways. The first method, known as the orthodox method, is a method based on applying the skill of the tea master to the tea leaf. Tea leaves are collected by hand and the production process is done manually. The CTC (Cut – Tear – Curl) method is based on a machine – intensive manufacturing process.

 

    Puerh tea

    Puerh tea

  • F) Puerh teas; Puerh teas, called black tea for Chinese, are a very unknown tea variety compared to other tea varieties. The most important difference from other teas is fermentation. Unlike other teas, this type of tea unique to the Grecian region of China is a growing tide that needs to be aged and aged. It is produced in the shape of cast tea and as a compresed disc, also known as ‘beeng cha‘.
  • Sheng Puerh and Shou Puerh are two kinds of puerh tea. Sheng puerh is known as raw or green puerh. Fermented, but not oxidized, this tea must be kept well after age and must be aged. This type of tea is generally demanded for investment purposes. Shou puerh is a fermented and oxidized tea variety and is known as cooked black puerh. Shou puerh, a more pouring tea, is an improved teapot with the aim of speeding up the process of getting puerh tea ready for consumption.

 

  • G) Flavored tea; Tea is a kind of tea obtained by blending natural flowers with flowers and fruits obtained by natural ways. Among the most well known are Jasmine Pearl Earl Gray, Indian Chai. Jasmine Pearls, produced by China for hundreds of years, is the end result of blending tea with jasmine flowers. The basic tea used for the production of Jasmine Pearls is a teapot close to the slightly oxidized green tea.
  • Earl Gray, one of the British contributors to the tea world, is the result of blending bergamot oil with black tea from India, Sri Lanka and Africa. Minted green tea, also known as Moroccan Mint, especially common in North Africa, is the result of blending Gunpowder green tea with mint leaves. Chai, which is very popular in India, is usually the result of blending Indian black tea with cinnamon, ginger, cardamom, carnation and similar spices.
Types of Tea
Author: wik Date: 2:17 pm
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