Types of Green Teas – True Teas
Camellia sinensis, the tea plant, gives rise to a delightful array of true teas. Let’s explore the different types:
- Black Tea:
- Oxidation Level: Black tea is the most oxidized. Its leaves turn dark brown or black during processing.
- Flavor: Bold, robust, and often malty.
- Examples: Assam, Darjeeling, Ceylon, and Keemun.
- Green Tea:
- Oxidation Level: Green tea is minimally oxidized. Leaves retain their green color.
- Flavor: Fresh, grassy, and vegetal.
- Examples: Sencha, Matcha, and Dragon Well (Longjing).
- Oolong Tea:
- Oxidation Level: Oolong tea falls between green and black tea in oxidation.
- Flavor: Complex, floral, and fruity.
- Examples: Tie Guan Yin, Formosa Oolong, and Dan Cong.
- White Tea:
- Oxidation Level: White tea is the least oxidized.
- Flavor: Delicate, sweet, and light.
- Examples: Silver Needle, Bai Mu Dan (White Peony).
- Yellow Tea (Rare):
- Oxidation Level: Yellow tea is slightly oxidized, more than green tea but less than oolong.
- Flavor: Mellow, with a unique yellow hue.
- Example: Huoshan Huangya.
- Pu-erh Tea (Dark Tea):
- Oxidation Level: Pu-erh undergoes post-fermentation.
- Flavor: Earthy, aged, and often compressed into cakes or bricks.
- Types: Raw (Sheng) and Ripe (Shou) pu-erh.
Remember, these true teas all come from the Camellia sinensis plant, but their distinct flavors arise from variations in processing and oxidation. Enjoy exploring the diverse world of tea! 🍵🌱