Types of Tea
Tea is the beverage made from the young leaves of the
Camellia bush or tea plant. Beyond that, there are traditional choices and
options.
Tea leaves are fermented for different periods of time. The length of time is
carefully chosen, for it will determine the tea's color, taste, aroma, and
character.
A short fermentation brings green and yellow tones to the tea. Longer periods
produce a red tea--and if also baked, a deep red strong tea will result.
Logically, the most natural tasting teas (green teas) are not fermented and
baked.
Fermentation produces three classes of tea:
Non-fermented: Green Tea
Mao Feng, Long Jing (Dragonwell), Bi Lo Chun, Shen Cha
Semi-fermented: Oolong
Light (10% - 15%): Pouchong.
Medium (18% - 45%): Dong-Ding (Tung-Ting) Oolong, Tie Kuan Yin, Huan Jin Gui,
Golden Lily (Jing Shuen), & Suei Shen (Narcissus)
Heavy (50% - 80%): Oriental Beauty (Bai-Hao Oolong).
Post-fermented: Teas which are allowed to
heavily fermented and then water is sprinkled on the leaves to allow them to
ferment again are known as post-fermented tea. Example: Pu-Erh Tea.
Fully-fermented: Black teas
Teas which are completely 100% fermented are classified as Black teas. Tea from
Black tea leaves have a dark red hue and a sweet aroma of malt sugar.
Storage of Tea Leaves
It's very important to properly store your
tea, otherwise its quality and freshness will soon diminish.
Use a well-sealed container or canister that's free of any odors; keep it in a
cool dry place that not in direct sunlight.
Tea must always be stored in tightly-sealed containers. Tea leaves exposed to
the air quickly diminish in quality. So always, use a tea container that's free
of odor and well-sealed--and keep it in a cool, dry place, away from sunlight.
Always remember that lighter, less-fermented teas (especially Green Tea) should
not be stored too long. Drink them young and fresh.
Darker, fermented teas are more robust--they can be kept up to two years--if
properly stored in a separate container.
