Types of Tea

 

UNFERMENTED: GREEN

Characteristics

  1. 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

  1. China: Long Jing (Dragonwell), Ho Chin (pine needles), Lo Chu Chua (gunpowder)

  2. Vietnam: Dalat 

  3. Japan: Sencha, Genmaicha, Matcha

Steeping Temperature

  1. 185-195ºF (85-90ºC)

Time

  1. 15 seconds (first infusion) to 4 minutes (last infusion)


SEMI-FERMENTED: WHITE

Characteristics 

  1. 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

  1. Chinese: Pai Hao Yin Chin (silver needle), Pai Mu Tan (white peony) or Shou Mei (white eyebrow)

Steeping Temperature

  1. 175-185ºF (80-85ºC)

Time

  1. 15 seconds (first infusion) to 1 minutes (last infusion)


SEMI-FERMENTED: OOLONG

Characteristics 

  1. 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

  1. China: Tieguanyin (Monkey-picked Iron Buddha), Single stem, Gold oolong, Jasmine oolong

  2. Vietnam: Pleiku

Steeping Temperature

  1. 195-205ºF (90-95ºC)

Time

  1. 10 seconds (first infusion) to 2 minutes (last infusion)


FERMENTED: BLACK

Characteristics 

  1. 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

  1. China: Qimen (or Keemun), Yunnan, Lapsong Souchong

  2. India: Darjeeling, Assam, Nilgiri

  3. Sri Lanka: Ceylon General: English Breakfast, Earl Grey 

Steeping Temperature

  1. 205-212ºF (95-100ºC)

Time

  1. 3 minutes (first infusion) to 5 minutes (last infusion)


POST-FERMENTED: PU’ER

Characteristics 

  1. 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

  1. China: Pu’er, Liubao, Liu’an

Steeping Temperature

  1. 205-212ºF (95-100ºC)

Time

  1. 10 seconds (first infusion) to 3 minutes (last infusion)


SCENTED

  1. Characteristics

  2. 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

  1. Jasmine pearl, rose, orchid, osmanthus broken black, gardenia

Steeping Temperature

  1. 185-212ºF  (95-100ºC)

Time

  1. 30 seconds (first infusion) to 3 minutes (last infusion)