Did you know that ALL tea comes from the same plant? It is the oxidation process which makes it the many kinds of tea...
Did you know that there are basically 6 classifications of tea with variations in each classification? Fascinating....
Green tea has undergone the least oxidation, which is the processing of the tea leaves... Oxidation is the natural chemical process which occurs when leaves are picked, often called fermentation... Green tea is called either the 'un-oxidised, or un-fermented' tea...
Oolong tea is semi-oxidized, anywhere from 30 - 80%. The more the leaves are oxidized, the darker they become, hence, black tea...
White tea is minimally oxidized. It is also only the youngest leaves of the tea tree, and, is usually shaded for a month before the tender young leaves are picked. This results in a tea which is low in chlorophyll and high in catechins, which are natural antioxidants, substances which combat free radicals, a contributor to disease... Because white tea requires more hand processing than other teas, it is more expensive than other teas, which has made it the least popular, at least in the Western Hemisphere, though in China and Asia it is considered a delicacy. I love white tea, as it so smooth and refreshing, it is, indeed, delicate...
I will be uncovering the 6 categories of teas and their variations in coming posts. It is my aim to find and bring to you, every information, history, type, and, flavor of teas around the world, I find this so interesting, especially since I have long loved tea...
This information was gathered from the following site: Tea Genius which is a very interesting and useful source for tea literature...
Did you know that there are basically 6 classifications of tea with variations in each classification? Fascinating....
Green tea has undergone the least oxidation, which is the processing of the tea leaves... Oxidation is the natural chemical process which occurs when leaves are picked, often called fermentation... Green tea is called either the 'un-oxidised, or un-fermented' tea...
Oolong tea is semi-oxidized, anywhere from 30 - 80%. The more the leaves are oxidized, the darker they become, hence, black tea...
White tea is minimally oxidized. It is also only the youngest leaves of the tea tree, and, is usually shaded for a month before the tender young leaves are picked. This results in a tea which is low in chlorophyll and high in catechins, which are natural antioxidants, substances which combat free radicals, a contributor to disease... Because white tea requires more hand processing than other teas, it is more expensive than other teas, which has made it the least popular, at least in the Western Hemisphere, though in China and Asia it is considered a delicacy. I love white tea, as it so smooth and refreshing, it is, indeed, delicate...
I will be uncovering the 6 categories of teas and their variations in coming posts. It is my aim to find and bring to you, every information, history, type, and, flavor of teas around the world, I find this so interesting, especially since I have long loved tea...
This information was gathered from the following site: Tea Genius which is a very interesting and useful source for tea literature...
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