The types of Tea
Tea (Camellia Sinensis) is the eponymic plant of the tea family (Theaceae). It is a tree-sized plant in its natural environment but the planted trees are grown only to shrubs. From its leaves and other parts we then cook the drink we all call tea.
White tea
The most important part of a white tea is its bud but the first 2-3 leaves under the bud are also used. In ancient times drinking white tea was the sole privilege of emperors. They only drank the freshest teas made of the best buds only. It is said that whoever drinks this type of tea will become immortal. This type of tea has three main types based on the leaves they use:
Only buds – Yinzhen,
Buds and the first 1-2 leaves – Bai Mudan,
No buds and leaves form the second one down- Shou Mei.
Green tea
Green tea (in Chinese: 绿茶, pinyin: lǜchá) is tea in the strictest sense of the word since it is made of the plant camellia sinensis with minimal oxidation. This type of tea is extremely popular in Asia but thanks to its beneficial physiological effects it is becoming popular in the West also where previously only black tea had popularity.
Oolong tea
Oolong grows at three main areas: in Fujian, Guangtong and Taiwan. Of course every areas has its own micro-climate so the structure of the leaves vary from place to place. So does the way of production and the main difference lies in fermentation.
Puer tea
The original birthplace of puerh tea is southern Yunnan province, in China. The most famous are the Xishuangbanna area and the Six Famous Tea-mountains. The teas that grow on these huge areas are called pueh (puerh, pu’er, pu’erh, or incorrectly pu ehr) depending on where exactly they are from.
Black (red) tea
During the making black teas go through a strong oxidation process. As a result of this the tea loses most of its anti-oxidant qualities therefor it has a stronger, more characteristic taste.
Dark tea
Based on the color of the drink the Chinese call it black while we call it dark tea. These teas are made with a guided post-fermentation. With the extraction of oxygen these teas will have a softer, more characteristic taste and a strogner scent. The picked and dried leaves are being fermented in baskets for 12-15 days. This type of tea is perfect for grounding our energies and calming our system.
The tea as plant – Camellia sinensis
Tea (Camellia Sinensis) is the eponymic plant of the tea family (Theaceae). It is a tree-sized plant in its natural environment but the planted trees are grown only to shrubs. From its leaves and other parts we then cook the drink we all call tea.