A World of Tea (continued)
Introduction | Cultivating | Brewing and Drinking
Types of Tea | Cooking with Tea | Tea Recipes
Characteristics
Large, green leaves make very clear, pale yellow-green infusions with delicate, fresh aromas and raw, grassy flavors. In light green teas, expect a faint wheat aroma, intriguing salt-like flavor, and a faintly red tint. Darker green teas have hints of grass, smoke, butter or fruit. Leaves may be formed into special shapes: hand-tied blossoms, stars, small pearls, large balls.
Examples
China: Long Jing (Dragonwell), Ho Chin (pine needles), Lo Chu Chua (gunpowder)
Vietnam: Dalat
Japan: Sencha, Genmaicha, Matcha
Steeping Temperature
185–195ºF (85–90ºC)
Time
15 seconds (first infusion) to 4 minutes (last infusion)
Semi-fermented: White
Characteristics
A specialty of China’s Fujian Province, the pale whitish green leaves appear covered with fine, white hairs or ash-like fuzz. The very slightly fermented leaves make clear, pale, yellow infusions with delicate, elusive aromas and subtle, sweet flavors.
Examples
Chinese: Pai Hao Yin Chin (silver needle), Pai Mu Tan (white peony) or Shou Mei (white eyebrow)
Steeping Temperature
175–185ºF (80–85ºC)
Time
15 seconds (first infusion) to 1 minutes (last infusion)
Semi-fermented: Oolong
Characteristics
Also known as semi-fermented teas, oolong leaves undergo partial fermentation. They can be be lightly fermented, as with most Chinese-style oolong teas, or darker as with Formosa oolongs popular in Europe. Though the leaves vary widely in appearance, they generally make bright yellow infusions with fresh, rich, long lingering flavors.
Examples
China: Tieguanyin (Monkey-picked Iron Buddha), Single stem, Gold oolong, Jasmine oolong
Vietnam: Pleiku
Steeping Temperature
195–205ºF (90–95ºC)
Time
10 seconds (first infusion) to 2 minutes (last infusion)
Fermented: Black
Characteristics
Actually called “red tea” in Chinese for its bright red infusion, fully fermented leaves have rich, complex aromas and flavors. Expect stronger, pungent, slightly bitter flavors with hints of smoky, pine, fruit or nuts. The Chinese prefer whole leaves, while broken leaves are typical of black teas from India and Sri Lanka.
Examples
China: Qimen (or Keemun), Yunnan, Lapsong Souchong
India: Darjeeling, Assam, Nilgiri
Sri Lanka: Ceylon General: English Breakfast, Earl Grey
Steeping Temperature
205–212ºF (95–100ºC)
Time
3 minutes (first infusion) to 5 minutes (last infusion)
Post-fermented: Pu’er
Characteristics
A special process in which piles of roasted green, oolong or black tea is heaped into piles and then left to ferment. The leaves may then pressed into bricks or cakes for travel and storage. The older the tea, the better its flavor, so aged teas, some as old as a hundred years, are highly desired. The post-fermentation develops rich, earthy flavors that are robust yet mellow, for full-bodied, musky and smoky teas. The infusion is dark reddish brown.
Examples
China: Pu’er, Liubao, Liu’an
Steeping Temperature
205–212ºF (95–100ºC)
Time
10 seconds (first infusion) to 3 minutes (last infusion)
Scented
Characteristics
All kinds of tea can be scented, but green tea is the most popular. Tea leaves are combined repeated with successive batches of fresh flowers, to allow the leaves to absorb gradually the fragrance of the blossoms. A small amount of dried blossoms may also be mixed in at the end.
Examples
Jasmine pearl, rose, orchid, osmanthus broken black, gardenia
Steeping Temperature
185–212ºF (95–100ºC)
Time
30 seconds (first infusion) to 3 minutes (last infusion)
January 2008
© Thy Tran