teaology
tea
/tee/
(n.) the dried and prepared leaves of the shrub, Camellia sinensis, from which an aromatic beverage is prepared by infusion in hot water.
basics
all tea leaves originate from the same plant, Camellia sinesis. different types of tea are created by changing the shape and chemistry of the leaf.
tea processing can be broken down into five basic steps:
- plucking: taking the leaves off of the plant
- withering allowing the leaves to wilt and soften
- rolling: shaping the leaves and wring out the juices
- oxidizing: browning the leaves through a series of chemical reactions; the most crucial part of the process in defining the category of tea
- firing: drying the leaves
traditional types of tea
white tea is basically unprocessed tea as it is simply plucked and dried. it engenders a pale green or yellow colored tea in addtion to being the tea most delicate in flavor and aroma.
green tea is plucked, withered, and rolled, but not oxidized by applying heat(steaming or pan-frying) during the processing. it comes out a green or yellow color with flavors ranging from toasty, grass(pan-fired) to fresh steamed greens(steamed).
oolong tea undergoes all of the steps with rolling and oxidizing done repeatedly. because of this, it has a more complex, rich flavor and its color ranges from light red to brown.
black tea utilizes all the step, similar to oolong, but is allowed to oxidize more completely. it emerges between a dark brown and deep red and and has the strongest flavors.
pu erh tea is a fermented tea that is created like green tea, but prior to drying, it's either allowed to age as loose-leaf tea or pressed into dense cakes. it also has a dark color and is known for it's earthy, woodsy aroma and rich, smooth taste.
modern tea
bubble tea/boba/milk tea(n.) a sweet drink of Taiwanese origin that in its basic form consists of tea mixed typically with milk or fruit syrup and small balls of tapioca |
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