Types of Tea
Generally speaking, tea leaves can be classified as White, Green, Oolong or Black. |
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Black Teas |
Black Teas all come from the tea bush, or Camellia Senensis bush. After they have been oxidized and the leaves turn black, they are then processed in various ways to produce different types of black teas. Black tea leaves from India are graded according to various criteria; the most important factor is the size of the leaf, and the teas are divided into broken grades and leaf grades. The broken grades consist of smaller leaves and broken leaf particles. These tea particles are labeled as dust and are typically used in tea bags. Only about 20 percent of teas produced are of leaf grades which are the larger tea leaves. These rarer teas tend to produce liquors that are smoother and lighter though less strong than the broken grades.
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| OP-Orange Pekoe |
The term often used to describe the largest leaf grade for teas from Sri Lanka and occasionally from the south of India.
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| FOP-Flowery Orange Pekoe |
The term used throughout the rest of India to describe the largest tea leaves.
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| GFOP-Golden Flowery Orange Pekoe |
Flowery Orange Pekoe with golden tips which are the delicate yellow tips of the bud's leaves.
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| TGFOP-Tippy Golden Flowery Orange Pekoe |
Flowery Orange Pekoe with a larger proportion of golden tips than Golden Flowery Orange Pekoe.
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| FTGFOP-Finest Tippy Golden Flowery Orange Pekoe |
Very high quality Flowery Orange Pekoe.
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| SFTGFOP-Supreme Finest Tippy Golden Flowery Orange |
Very high quality Flowery Orange Pekoe with lots of golden tips.
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| BOP-Broken Orange Pekoe |
Broken size tea leaves.
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| BOPF-Broken Orange Pekoe Fannings |
Tea fibers that are smaller than Broken Orange Pekoe leaves and are commonly found in tea bags.
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Oolong Tea |
is semi-oxidized, meaning it is "in-between" green and black teas. After plucking, it is gently rolled, allowing its essential oils to oxidize for a short period, producing a unique brown leaf and a distinctive fragrance. The leaf is then rolled into its final shape. This labor intensive process results in fragrant tea that evokes both black and green tea quantities.
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Green Tea |
To produce Green tea the leaves are dried immediately after being plucked. Whether pan-fried, steamed or fired in an oven, the goodness of the leaf is sealed inside. This stops the chemical changes from occurring in the leaf by never allowing it to ferment. In so doing, the fermentation process is eliminated, and the leaf retains its green color and all its natural goodness and beauty. The resulting tea is very delicate. To prevent cooking the leaves and destroying their subtle notes, green tea should be brewed in water that is well below boiling. Given the high levels of polyphenols, it is believed to provide significant health benefits. Green tea leaves are minimally oxidized and, thus, have less caffeine than most other types of tea.
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White Tea |
is the rarest and most delicate tea. It is plucked between the time the first buds become fully mature and the time they open. The leaves are then allowed to wither to allow the natural moisture to evaporate before being dried in open air. Fine downy white hairs remain on the silver-colored slivers which have a fragrance reminiscent of a delicate orchid. Because it is the least processed of all types of tea, it contains the least amount of natural caffeine, and the most health benefits.
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Brewing Tea |
| The best tea is prepared using filtered or bottled spring water with a natural mineral content. Distilled water is not recommended. Fresh water contains more oxygen which enhances the taste of the tea. It is important to preheat the pot or cup in which the tea will be steeped. If hot water is poured into a cold cup or pot, the temperature of the water will drop too quickly and full flavor of the tea will not be extracted. One rounded teaspoon of dry leaves for each 6-ounces cup of tea is recommended. However, remember to adjust the amount of dry leaves depending on the leaf size of the tea: larger, wiry leaf teas (oolongs and whites) will require twice as much tea to compensate for their lack of density. The water temperature is also dependent on the type of tea: black, oolong, and herbal teas are best prepared with water that has come to full, rolling boil (212ºF); green and white teas should not be prepared with boiling water, rather the finer the tea the lower the temperature. The time it takes for tea to brew depends on the leaf size. The smaller the leaf, the faster the tea infuses. The tea should be brewed for a minimum of three minutes.
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Storing Tea |
To preserve its freshness as long as possible, tea should be stored in a cool, dry place, in a container that is opaque and airtight. Since tea absorbs other odors very easily, it is important to store it away from any strong-smelling foods. It is not recommended that you refrigerate or freeze teas.
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The History of Tea |
Tea was first brewed as a medicine around 2700 B.C. in the western mountains of China. Tea drinking also spread to Korea and Southern Asia, and was taken over the Silk Road to Central Asia, Russia, and the Middle East. Dutch explorers became acquainted with tea in the 1590's and were soon importing tea to Europe. In 1657 the British East India Company held the first public sale of tea in England, and gradually the British fell in love with tea. It also became popular in America, having been introduced by the Dutch in New Amersterdam. In 1909, New York merchant Thomas Sullivan sent some tea samples sewn in muslin bags to potential customers. Finding they could brew the tea simply by pouring hot water over the bags, the customers clamored for more, and the tea bag was born.
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Major Tea Producers and Consumers |
Today, India, Kenya, Sri Lanka, Bangladesh, China, Iran, Indonesia, Malawi, Tanzania, and Zimbabwe are all major tea exporters. Ireland has the highest per capita tea consumption in the world, four cups per person per day, while the United States consumes less than one cup per person per day.
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Tea and your Health |
| Please note the information on these pages is for your information only and does not purport to make any health claims. New studies point to evidence that tea has healing properties. While all tea is healthy to drink, green tea contains the highest level of polyphenols, which are known for their antioxidant activity. Much of the focus of modern research is on the effects of three ingredients found in tea: anitoxidants(polyphenols), nutrients, and caffeine.
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Consumption of tea is being studied for its reported benefits on:
- Enhancing immune function
- Lowering LDL cholesterol levels
- Increasing HDL cholesterol levels
- Reducing blood pressure
- Thinning the blood
- Reducing the risk of a heart attack
- Lowering the risk of stroke
- Reducing the risk of cancer
- Boosting longevity
- Aiding digestion
- Preventing dental cavities and gingivitis
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