The different types of tea and consuming them as a way of life

We have more high-quality loose tea and more brewing devices available than ever before. This has created a culture of tea enthusiasts with a thirst for knowledge and new experiences.

For the first half of the last century, the tea consumed around the world was loose. As people’s lifestyles changed, when convenience became more important than taste and tradition, consumers were won over by the ease of brewing tea using tea bags or so-called filter tea.

Now, discerning tea lovers are returning to loose tea, honing their tasting skills and gaining knowledge about a vast array of high-quality teas that they can brew and drink both at home and in restaurants.

Curious consumers may want to learn more about the world’s tea cultures, such as ancient tea ceremonies, or go online to connect with tea experts and tea bloggers, as well as participate in herbal workshops and tea tastings to share and accumulate knowledge from the world of tea.

A sign that this passion for the beverage is not a passing fad is the increasing variety and accessibility of premium tea. Establishments that previously served only coffee or plain black tea have made room on their shelves for specialty loose tea with the latest gadgets.

With all this recent exposure to specialty and premium tea, a new breed of tea drinker is developing: tea lovers who travel to the countries of origin, study tea customs, meet producers, and bring home rare Pu’er and lesser-known green teas to share with their friends who love the drink.

SPECIALTY TEAS TAKE UP MORE SPACE ON STORE SHELVES

Types of “tea”

MATCHA

Matcha is a trend among the health-conscious. This powdered green tea leaf can be consumed in a shot glass for a morning caffeine and antioxidant boost, as a creamy latte, blended with fruit and ready to drink from the refrigerated display case, or in baked goods like pastries and macarons.

Perfectly colored and packed with antioxidants, Matcha is becoming increasingly popular around the world. This green tea, which has been around for over 1,000 years, has been called the “espresso of the tea world” for its strong, bold flavor and ability to invigorate us.

You may not have heard, but in medieval Japan, samurai warriors drank Matcha to prepare for battle.

Popular Matcha dishes and drinks today, in addition to traditional tea, include French macarons with Matcha, Matcha lattes, Matcha cake, and many other delicacies that your imagination can create.

TEA MIXOLOGY

Mixologists have found that the rich and refreshingly diverse taste of tea is a great addition to their cocktail ingredients. “Teatinis,” a martini made with tea, has appeared in prestigious bars and can be easily prepared at home.

Tea mixology

DESSERT TEA

Just as mixologists experiment with cocktails, tea makers are innovating with “dessert tea,” taking inspiration from the dessert menu and recreating those flavors. In short, these are tea blends that mimic the flavors of various desserts. Have you tried one?

FERMEN-TEA-TION

Kombucha, the carbonated and fermented tea with powerful probiotic properties, is hitting stores pre-bottled in a variety of flavors.

Kombucha

GOURMET TREAT

The tea that graces the tables of upscale restaurants is quickly becoming a popular food ingredient. Why not try tea recipes like masala chai rolls, green tea salad dressing, and Lapsang Souchong meat marinade.

BUBBLE TEA

The colorful and delicious bubble tea has taken the world by storm since it first appeared in Taiwan in the 1980s. Everything about it – from the giant straws used to drink the tea to the chewy tapioca pearls (the pearls at the bottom) that burst with flavor – makes it a fun experience.

Bubble tea

ONE PLANT, MANY TEAS and what does the word “TEA” mean?

There are many types of tea produced in the world, all of which come from the same plant species – the TEA plant [Camellia Sinesis]. It is most commonly found in South and Southeast Asia and the tropical and subtropical poles. Each tea is produced differently and has unique characteristics that affect its taste and strength. Here they are grouped into six main types. From sweet and aromatic to chocolatey and nutty – there is a wide range of flavors to enjoy.

Tea Plantation

GREEN TEA

Green tea is not oxidized and most closely resembles a freshly picked leaf.

Unlike black or oolong tea, green tea leaves are not oxidized after being picked, but instead undergo a process called de-enzymation. De-enzymation means that the leaves are heated by steaming (similar to steaming vegetables) or “panning” (similar to a clothes dryer). This process stops the oxidation that can occur after the leaves are rolled. This is why green tea is lighter in color and has a more vegetal/herbaceous flavor. Because it comes from the same plant as black tea, green tea still contains caffeine, but in much smaller amounts. Without oxidation during processing, green tea leaves contain a wide range of unique antioxidants and therefore health benefits. The high concentration of the antioxidant epigallocatechin gallate (EGCG), a common antioxidant in green tea, is known to burn fat, counteract oxidative stress in the brain, and reduce the risk of neurological disorders.

It is admired for its freshness and fleeting nature (it has a short shelf life of 6-8 months). The most prized green teas in China are called pre-Qing Ming, or “before the Spring Festival,” which falls in early April. Green tea comes in a variety of forms—flat, needle-leaf, coiled, rolled, or finely twisted.

WHITE TEA

Produced primarily in the Fujian province of China, white tea is the least processed of all teas. However, it is time-consuming to produce (2-3 days) and has a slight natural oxidation from the long withering process (about 2 days), after which it is roasted at low temperatures, sorted, and roasted again.

White tea is considered one of the healthiest teas, as it contains antioxidants such as catechins and polyphenols concentrated in the bud, which help strengthen the immune system.

OOLONG TEA

Oolong is also produced in the Fujian province of China, especially in the Wuyi Mountains, but also on the mountain slopes of Taiwan. This semi-oxidized tea uses mature leaves that go through a rigorous production process. They are dried for several hours, then shaken or shaken to break the leaves and break down the cell walls to help release the aroma during oxidation.

Since oolong is halfway between black and green tea, it combines some of the benefits of both. Oolong contains a full range of antioxidants and is often recommended for its weight loss properties. But it is also known to reduce inflammation and oxidative stress, which in turn prevents many health conditions.

BLACK TEA

Black tea comes from the same plant as Green, White and Oolong Tea, namely Camellia Sinesis.

Fully oxidized, black tea is mainly produced in Kenya and many Asian countries, including Sri Lanka, China and India. After withering and shrinking, black tea leaves are allowed to oxidize completely before being dried. This gives them a rich dark brown to black color and adds a malty, fruity or even smoky flavor. Because of this, they also have the highest caffeine content of all teas. The Chinese call black teas “red teas” because of the color of the liquid. Black teas are invigorating, slightly sweet, full-bodied and strongly fragrant due to the rich aromas that develop during the oxidation process.

Much of the world’s black tea is grown for tea bags and is often blended with other types of tea to make blends, such as breakfast and afternoon teas, which are fortified with milk and/or sugar.

Black tea has been shown to support oral health, bone health, and immune system health, reduce stress hormone levels, and increase alertness. Because black tea is high in caffeine, it is a great source of energy. It provides the benefits of sharp focus and toning, but without the jitters that many people experience with other energy sources.

Tea Types

PU’ERH TEA

Often called post-fermented tea, Pu’er is named after the city where it is produced, in the Yunnan province of China. The tea contains microorganisms with probiotic properties that aid digestion and promote a healthy immune system, which is why it is commonly consumed to aid weight loss.

After processing, the leaves are steamed, pressed into cakes, and aged for several years before being sold; the tea is also available in bulk. There are two types of Pu’er: Sheng (raw), which is left to develop and age naturally, and Shou (ripe), which undergoes an accelerated fermentation process.

Similar teas are also produced in other provinces of China and are called “dark tea” or “hei cha”.Post-fermented aged tea, especially Pu’er, is highly sought after by connoisseurs who store and age it for decades, as the flavors (which range from earthy, musty and leathery to chocolatey and woody) become more complex over time.

YELLOW TEA

Yellow tea is produced in only a few regions of China, such as Hunan & Sichuan provinces. As a result, very little is produced or exported, making it quite rare. As with green tea, the leaves are harvested early in the spring. Yellow tea is characterized by a fresh and delicate flavor, and its name comes from the slightly yellow color of the leaves, which is due to the yellowing process they undergo.