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| 4 Types of Tea: How is Each One Made |
GEOGLE | Tea is a beloved beverage enjoyed by people worldwide. While there are numerous types of tea, each with its unique flavors and characteristics, they all come from the same plant, Camellia sinensis. However, the different types of tea are made through variations in processing methods. Here are four popular types of tea and how each one is made:
1. Black Tea
Black tea is a fully oxidized tea with a rich, robust flavor. Here's how it's made:
a. Withering: Freshly harvested tea leaves are spread out and left to wither for several hours to reduce their moisture content.
b. Rolling: The withered leaves are rolled or twisted to break their cell walls and initiate oxidation.
c. Oxidation: The rolled leaves are spread out in a cool, humid environment to undergo oxidation, which is facilitated by enzymes in the leaves. This process turns the leaves from green to a dark brown or black color.
d. Firing: The oxidized leaves are heated or fired to halt the oxidation process.
e. Sorting and Grading: The fired leaves are sorted based on size, quality, and appearance.
f. Packaging: The sorted leaves are packed and ready for consumption.
2. Green Tea
Green tea is minimally oxidized, resulting in a delicate and grassy flavor. The production process involves the following steps:
a. Withering: Fresh tea leaves are spread out to wither briefly and reduce their moisture content.
b. Pan-Firing or Steaming: The withered leaves are either pan-fired in a hot skillet or steamed to halt oxidation and preserve their green color.
c. Rolling: The leaves are gently rolled to shape them and release their natural juices.
d. Drying: The rolled leaves are dried to remove any remaining moisture.
e. Sorting and Grading: The dried leaves are sorted based on size and quality.
f. Packaging: The sorted leaves are packaged for consumption.
3. Oolong Tea
Oolong tea falls between black and green tea in terms of oxidation levels, resulting in a wide range of flavors. The process of making oolong tea involves the following steps:
a. Withering: Fresh tea leaves are spread out to wither partially, allowing them to lose some moisture.
b. Tossing or Shaking: The partially withered leaves are gently tossed or shaken to bruise the edges, initiating oxidation.
c. Oxidation: The bruised leaves are left to oxidize partially, typically under controlled conditions.
d. Firing: The oxidized leaves are fired or roasted to stop the oxidation process at the desired level.
e. Rolling: The fired leaves are rolled to shape them and release their flavors.
f. Drying: The rolled leaves are dried to remove any remaining moisture.
g. Sorting and Grading: The dried leaves are sorted based on size and quality.
h. Packaging: The sorted leaves are packaged for consumption.
4. White Tea
White tea is the least processed tea, known for its delicate and subtle flavors. The production of white tea involves the following steps:
a. Withering: Freshly harvested tea buds and young leaves are spread out to wither naturally or under controlled conditions. There is minimal to no oxidation during this step.
b. Drying: The withered buds and leaves are dried immediately, either by natural air drying or using low-temperature methods, to preserve their delicate flavors and appearance.
c. Sorting and Grading: The dried buds and leaves are sorted based on size and quality.
d. Packaging: The sorted leaves are packaged for consumption.
It's worth noting that flavored teas and herbal infusions, such as chamomile or peppermint tea, are not derived from the Camellia sinensis plant and have different processing methods.
