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There are two distinct tea plants from which most tea is harvested. Whole leaf Black teas, and Black teas typically served with milk or lemon should be steeped 4 to 5 minutes. The flavor is soft, savory and sweet; these are excellent teas to accompany meals. Green teas are unoxidised and should taste vibrant, grassy and refreshing.

There are two main steps in production: The first is making a base tea (mao cha), and the second is Suggested Online site post-fermenting and often compressing it. Pu-erh produced before the 1970s was made from sun-dried green tea and naturally aged, a process now known as sheng, green or raw.

From the simple black tea, to some of the most exotic varietals, serving and drinking tea can range from being totally plebian to elite. Key Point: Nettle tea is a light, refreshing drink with some clinically proven health benefits. Yellow teas are unique to China, produced in limited quantities in a handful of regions.

The tea leaves will be yellow-green in color, and it has its own unique taste and aroma. But technically, it's only tea if it's made from the leaves of Camellia sinensis, an evergreen plant indigenous to China and India. Because it does not undergo any fermentation, white tea is reputed for its subtle, delicate flavor.

Shu Pu-erh (Cooked Pu-erh): Often called black Pu-erh, this tea is processed the same way as Sheng Pu-erh, but is also post-fermented to speed up the tea's aging process. The two Camellia sinensis plants are native to South and Southeast Asia, but are grown all over the world in tropical and subtropical environments.

Chai tea is essentially black tea paired with warm spices and ingredients like cardamom, vanilla, and chocolate, and many drinkers flavor it with milk and sugar. Tea grading is based on the size of the leaf and types of leaves included in the tea. Tea: Jade oolong (light, Taiwan) has flowery aroma and a flavour of buttered greens and fruit.

High octane teas are flavored teas that have been super-caffeinated. Oolong tea is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting. The type of tea used to brew kombucha can affect the health of the SCOBY as well as the taste of your finished brew.

Finest quality green tea leaves, blended with fruits, flowers and herbs. After picking, the leaves of C. sinensis soon begin to wilt and oxidize unless immediately dried. Long ago, the Chinese were already augmenting their teas with flowers and spices to vary the taste.

With both blends and estate teas, it is frequent to see black teas divided into broken leaf and full leaf categories. Green tea is a light, fragrant tea that hasn't experienced the same oxidation process of darker teas. White tea is the least processed of all teas, and is completed in three steps.

While not a true tea" (Rooibos is an herb that comes from the plant Aspalathus linearis), the liquid produced from the herb looks and tastes a lot like true tea. An enzymatic oxidation process triggered by the plant's intracellular enzymes causes the leaves to turn progressively darker as their chlorophyll breaks down and tannins are released.

Health benefits: Black tea has high concentrations of the antioxidant compounds known as theaflavins and thearubigins, which have been linked to lower levels of cholesterol, says Rebecca Baer, a registered dietitian in New York City. The most common categories used today are green, white, oolong, black, and fermented.