TEA WALK : PART 4

Basicly, tea grouping based on the level of oxidation : 

WHITE TEA

White tea is made from leaves hardly processed, nearly ‘raw’. 
Tea made from the leaf that does not undergo any oxidation process and not plucked protected from sunlight to hinder the formation of chlorophyll.
White tea is a lightly oxidized tea.
White tea comes from the buds of Camellia sinensis var sinensis plant. 
The leaves and buds are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further tea processing.
The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. 
The beverage is not white but pale yellow.
It probably has the most health benefits. 
It is called white as the brew ranges from pale white to a light brown.
The white teas go through a minimum of processing that consist of just two steps - plucked leaves are fired or steamed immediately after the withering process. 
Because the leaves do not undergo the rolling-to-oxidation process, white teas have the least amount of caffeine and yield a fresh, natural flavor. 
White tea is produced in much smaller amounts than other types of tea, in very limited quantities, so the price becomes more expensive.
The finest quality white teas are made from leaf buds that are plucked just before they open, and because they are not rolled, the finished product often retains the fine silvery needles that existed on the buds themselves. 
Some research also indicates that white teas have more health benefits than green tea.


GREEN TEA
Green tea is made from Camellia sinensis var sinensis plant.
The tea leaves are used as green tea usually processed immediately after picking.
After the leaves undergo oxidation in a minimal amount, the oxidation process was stopped by heating.  
Green tea is partially fermented tea.
The leaves are picked in the same manner as for black tea, but they are immediately steamed (in Japan) or fired (in China) to halt the enzymatic properties that would otherwise lead to oxidation.
In traditional Japanese way of using steam (kukus; Javanese) or traditional Chinese way by roasting in a hot pan (sangan; Javanese).  

Traditional green tea (firing process)

Green teas brew is pale yellow to green/brown. 
The firing process will produce light brown color, and the steaming process will produce pale yellow or green color.
All the research on the health benefits of tea have come from green tea. 
China and Japan produce most green tea.

 OOLONG TEA
Oolong is a Chinese tea that is a transition between green and black tea. 
It contains some of the properties of both.
They are often referred to as "semi-fermented" tea.
When the leaves are harvested, the tea maker must ensure the leaves are not picked too soon and the leaves quality is fine.
The leaves are immediately taken to an area where they are wilted in direct sunlight.
After this withering process, the leaves are shaken in bamboo baskets to lightly bruise the edges of the leaves.
The leaves are then spread out and rolled alternately to dry and oxidize.
The oxidation process is stopped in the middle between green tea and black tea which usually takes 2-3 days .
The oolong teas generally undergo a shortened oxidation period, anywhere between 12% to 70% fermentation.
Depending on the length of the oxidation process, the resulting tea can be anywhere between a green and black tea.
When the oxidation is complete, the teas are fired and then rolled. 


BLACK / RED TEA
Black tea is the most popular tea in the world. 

The leaves are ‘fired’ to a brown dried condition. 
Black teas usually have the most caffeine and are the strongest in taste. 
They are the red wines of the tea world.

Black tea is good for morning times, and for iced tea.
Black tea is divided into 2 types : Orthodox ( tea mixed with traditional processing methods ) or CTC ( Crush, Tear, Curl). 
Orthodox tea types and CTC still divided again according to the quality standards appropriate post-production leaf, Orange Pekoe.
There are basically four steps to producing black teas: 
Withering; the freshly plucked leaves are spread out and left to wither until the leaves lose some of its moisture, stiffness, and much of its weight. 
Rolling; the withered leaves are put through a rolling process, usually done by machine, but still done by hand in some regions.
This process releases the natural enzymatic properties of the leaf to begin oxidation. During this process, the chemical properties of the leaf changes, bringing about the leaf's coppery red color and deep flavors. 
Firing; the enzymatic oxidation process is halted using high heat, usually by firing the leaves in hot pans or large drying vessels. The leaves will turn black and the majority of its moisture is expended. 
Grading; the teas are graded for quality and then packed.

Trunks part of black tea

Next, we will talk more about difference between green tea and black tea.
Enjoy your tea time.