Tea – “Camellia sinensis”

Tea

A plant called Camellia sinensis produces the leaves and buds

that are commonly known as tea – the most common
beverage consumed in the world, second only to water.

Camellia sinensis, which grows in tropical and subtropical

climates, is a flowering evergreen shrub that produces small
white flowers; the leaves and buds are ready to be harvested
three years after the shrub is planted. Although Camellia
sinensis bushes can live for more than a hundred years,
harvesting leaves and buds from smaller, younger bushes is
easier. Once harvested, the leaves are dried and rolled in
preparation for distribution.

The traditional tea-growing countries are China, Japan, India

and Sri Lanka. However, in recent years, new tea-producing
countries have emerged, most notably Bangladesh, Vietnam
and Kenya. Origin impacts the flavor characteristics while
altitude, soil type, plant type and age of the tea plant are other
influencing factors.

Each origin can produce any of the five types of tea, although
certain regions are known for one type or another. For
example, Japan is known for green tea. China is known for
white tea and pu-erh. Sri Lanka for its black tea.

Whether you choose organic green tea, white tea or black tea,
it’s important to learn where your tea is grown, as well as how
it's harvested and distributed, to ensure the highest standards
in ethics, quality and taste.
 A Brief History of Tea

Tea originated in China where it was used under the Shang

dynasty in traditional medicine, but didn’t gain nationwide
attention for recreational use until the Tang dynasty.
Portuguese priests were the first Europeans to discover tea
when they resided or traveled through China in the 15th
century. Tea was first introduced to Europe during the 16th
century and it took 100 years to become the staple drink of
Britain in the 17th century. Tea was at the center of numerous
world changes from colonization under the East India
Company to the events of the Boston Tea Party.

On the other side of the globe, tea consumption was widely

used as part of spiritual and community events in the
Americas. In South America, yerba mate was believed to be
the drink of the gods, which offered tea drinkers deep insight
into their own beings and the world around them. Yerba mate
is a deeply spiritual South American drink that is often
compared to ayahuasca when it comes to combining
beverages and philosophy.

By 2016, China and India produced over 60% of the world's tea.
Over the centuries, tea production has increasingly moved
from hand manufacturing to machine production. However, it
is still easy to find several tea varietals that are produced using
artisanal methods.
 Differences Between Teas

The differences between the thousands of

different teas can be boiled down to the tea
growing process and tea processing methods.
There are two main types of tea: true teas and
herbal teas, also known as tisanes. The true teas
are all derived from the Camellia sinensis plant,
known commonly as the tea plant, and include
green tea, white tea, black tea, and oolong tea.
The tea plant is an evergreen plant that grows in
a host of climates, which can lend different
flavors to each unique brew.

Herbal teas or tisanes, are entirely caffeine free

and are not made using any leaves of the
Camellia sinensis plant. Instead, these herbal
blends are made using spices, flowers and
leaves of a variety of other plants including
fruits and herbs. Often times, herbal teas are
made using true tea leaves for distinct flavors—
known as herbal infusions. Herbal infusions can
be categorized as black, green, white and
oolong depending on which tea leaves and
processes are used to create the herbal blend.
 Oxidation Process

Even though all of the true teas come from the same
plat, they are distinct due to the oxidation or
fermentation process of the tea leaves. Oxidation is a
naturally occurring process that alters the color and
flavor profile of the tea leaves. The leaves are
harvested from the tea plant and then rolled either
by hand or using a machine. The rolling process
creates tiny cracks that allow oxygen to react with
the plant enzymes leading the the different types of
true tea.

Green and white teas are not oxidized and are simply
allowed to dry after harvesting. The leaves are not
crushed, but are instead subjected to drying either in
the sun or by pan firing. Black tea on the other hand
is fully oxidized while oolong tea is partially oxidized.
Tea cultivators are experts at oxidizing leaves and in
some cases the process is repeated many times over
or using certain artisanal techniques to develop
precise aromas and flavors.

In general, teas that are fully oxidized such as black

tea, develop stronger flavors and aromas and will be
dark brown or a rich burnt red in color. Lesser-
oxidized tea, such as white tea, will feature a
smoother, more delicate flavor and will be light
green or yellow in color.
 Black Tea

Black tea is one of the most popular teas worldwide and

it is also the most processed of true teas. Leaves are
harvested and immediately withered where they are
then rolled to release enzymes, which react with oxygen.
After rolling, the leaves are spread out one-by-one to
allow full oxidation to occur. Once the leaves turn brown,
they are fired to prevent additional oxidation and flavor
changes.

The oxidation process of black tea lends strong, robust

flavors to this tea. This tea has a strong flavor profile and
is typically a deep brown, burnt red or black color,.
Described as malty and rich, black tea features hints of
dark chocolate, dates and raisins. Black tea also contains
the highest caffeine content of all true teas, except
matcha green tea, with 60 to 90 milligrams in every 8
ounce cup.

There are several popular types of black tea including

Darjeeling, Assam, Ceylon and English breakfast. Assam
and Darjeeling are cultivated almost entirely in India
with the former tasting full-bodied and strong and the
later floral and fruity. Ceylon black tea is cultivated
mainly in Sri Lanka, tastes strong and bold, and varies
from burgundy brown to golden honey in color. English
breakfast tea is a beloved favorite of the British and
often includes Earl Grey breakfast teas, which feature a
hint of bergamot for a citrusy taste.
 Oolong Tea

Oolong tea is partially oxidized and often described

as having blended characteristics of both green and
black tea. Known in China as wulong tea, these
leaves are typically brown in color an result in an
even, full-bodied brew. Oolong tea leaves are
cultivated solely in Southeastern China and Taiwan.
It is among the most expensive and highest quality
teas in the world. Oolong tea is steeped in cultural
tradition and can feature the widest variety of flavor
profiles compared to the other true teas due to its
varied production process and traditional brewing
methods.

Oolong tea leaves are placed in a bamboo basket,

where the leaves are softly rubbed to encourage
reactions with oxygen. Tea masters pay careful
attention to only scratch the outer surface of the tea
leaves, while leaving the center intact and vibrant
green. As the tea oxidizes, oolong teas become
either a medium green or deep amber color. Dark
oolongs feature hints of chocolate, and burnt sugar
while lighter oolongs offer flavors that are more
floral and smoother.
 Yellow tea

Yellow tea takes its name from its straw colored

liquor. The production process is similar to green
tea, but with a unique additional step called men
huan, or “sealing yellow.”

After very early spring buds or tips are pan-fired,

they are wrapped in special cloth, a step that is
repeated several times over a period of up to three
days, gently oxidizing the leaves before the final
slow charcoal drying. This smothering process pulls
the aromas back into the buds and creates a more
aromatic and mature tea, free of the “grassy” taste
and astringency found in many green teas.

Because yellow tea is rare, purchasing in the West

should be undertaken with care. Poor quality green
tea is sometimes sold as yellow tea in the U.S.;
therefore, it is important to purchase yellow tea
from a reputable tea vendor that deals directly with
the tea farm in China. While Korea produces a
“yellow tea,” it is an unrelated tea and does not
follow the same process as Chinese yellow tea.
 Green Tea

Green tea is made using leaves that are allowed to

wither until they are loose and floppy, at which point
they are immediately dried. The leaves are either fired or
steamed using a variety of techniques including pan-
firing and roasting. During the drying process, tea
masters roll the leaves into long, thin twig shapes or
pearls depending on the green tea varietal.

Generally, Chinese green teas are pan-fired or roasted,

whereas Japanese green teas are typically steamed at
high temperatures. The roasting lends a smooth,
aromatic flavor to green tea while steamed leaves tend
to have a more vegetal, herb-like quality.

The flavor of green tea can vary dramatically ranging

from grassy and earthy to nutty, roasted and freshly
floral. Much like wine, green tea flavor profiles depend
on terroir, a term used to describe the impact of region,
climate, soil, weather and origin on the taste. A green
tea cultivated in China for example, will taste far
different from one cultivated in Japan or in sub-tropical
climates. Green tea is suited to most tea drinkers
although it can be bitter if brewed too strong or for too
long. For tips on brewing your green tea, head here.
 White Tea

White tea is the least processed of the four tea

varietals. This tea is made using only the baby tea
leaves so harvests take place over just a few days in
springtime. White tea is often considered one of the
healthiest and most natural teas since it is not
processed and simply undergoes natural drying.
This tea features a delicate, yet complex flavor.
White tea is suitable for connoisseurs who
appreciate the rarity and complexity as well as for
beginners to tea drinking who can appreciate its
delicate, sweet flavor that is free of astringent
tastes.

The two most popular types of white tea are Silver

Needle and White Peony commonly known in China
as Bai Hao Yin Zhen and Bai Mu Dan. Silver Needle
is considered the highest quality as it uses only the
silvery white buds of the plant rather than whole
leaves. Silver Needle features a delicate burst of
flavor that is naturally sweet and reminiscent of
honeysuckle. White Peony is made using the bud
and the first two leaves of the tea plant. The
inclusion of the leaves makes White Peony more
robust in flavor and darker in color than Silver
Needle.
 Pu-erh Tea

Pu-erh tea is defined as a post-oxidized tea. The

tea leaves of the Camellia sinensis plant are
subjected to heat, which kills the enzymes that are
responsible for oxidation. This means that the
plant undergoes minimal processing and isn't
allowed to oxidize. Since it is not oxidized, pu-erh
is effectively considered a subtype of green tea.

That applies to raw pu-erh tea, but what about

aged pu-erh teas? Essentially aged pu-erh tea is
allowed to develop flavors over time just like a fine
wine. A microbial process oxidizes the leaves
instead of the standard oxidation process that uses
air. Leaves are aged for 10 to 15 years during which
the natural oxidation occurs—this is why it is
referred to as post-oxidized. The health benefits
and flavor compounds of aged pu-erh tea are more
similar to black and green teas because of this
oxidation. Due to the natural oxidation, some tea
drinkers considered aged pu-erh tea to be a
separate true tea.
 Try Them All

Every tea offers a unique, flavorful

experience that can awaken or relax
your senses. Drinking tea is a great
way to unwind after a day at the
office or form community bonds by
sharing a cup with new
acquaintances. For homemade
herbal teas, you can grow your own
tea garden by cultivating,
harvesting and drying your favorite
blends including jasmine and masala
chai. All you have to do is plant your
favorite tea flowers, roots and
spices and blend with true tea bags
or loose leaf tea. Whether you prefer
iced tea or tea brewed with hot
water, there's a temperature—and a
host of flavors—for everyone.