Types of tea
Tea is made through the processing of Camellia Sinensis, an evergreen plant of the Camelliae family, which grows all over the world in tropical and subtropical climates.
There are two principal varieties, Sinensis and Assamica and numerous cultivars.
The main producer countries are India, China, Sri Lanka and Kenya, but the tea plant is also cultivated in Turkey,
Japan, Nepal, Indonesia and even in South America and Oceania. The tea plants yield appreciable harvests from the age of 3-5 years,
and are repeatedly pruned to a height of 1.20-1.50 m to create what is called the “plucking table”.
The differences between the various types of tea are due to climate, altitude and the varieties involved and, above all, to the processing.
The main types are as follows:
green tea, black tea, semi-fermented or oolong tea, white tea, post-fermented tea, pressed tea scented tea, flavoured tea and blends.
GREEN TEA
The just-harvested tea leaves are left to shrivel, preferably in the open air, so that they lose part of their water content. They are then subjected to a process of stabilisation through the heat of a fire, being baked briefly in large pans or using steam (this method is used above all in Japan). This process serves to prevent oxidation and to maintain the colour, fragrance and characteristic chemical composition of the green tea. After this the leaves are processed in the various forms (rolling and shaping) and finally thoroughly dried out in special ventilated ovens (drying). RECOMMENDATION: drink pure or with a touch of sugar or honey. PREPARATION: 2.5/3 g in 150 cc of mineral water at a temperature of 80° C. For certain Japanese green teas, the temperature should be lowered further. Infusion time ranges from 2 to 5/6 minutes.
BLACK TEA
After the initial wilting, the natural process of fermentation is increased by rolling. Machines are used to crush and break the ribs so that the cellular liquid emerges and, in contact with the air, generates the oxidation phase which causes the change in colour of the leaves, the pungent and penetrating aroma characteristic of black tea and a partial oxidation of the polyphenols. This phase, in which the characteristic apple smell is unleashed, takes place in a cold and damp place in order to facilitate the fermentation, and lasts from 4 to 5 hours. The process is then blocked by drying, generally performed over a live flame or in ventilated ovens, followed by selection by grade. RECOMMENDATION: drink pure or with a touch of sugar or honey. It can take a dash of milk. PREPARATION: 2.5 g in 150 cc of mineral water at a temperature of 90° C. Leave in infusion from 3 to 5 minutes.
SEMI-FERMENTED TEA
The processing of semi-fermented or oolong tea is mid-way between that of green tea and black tea. The initial phase of wilting, in the open air, is followed by partial rolling in which only the edges of the leaves are bruised. The oxidation process is shorter than that of black tea and entails only slight modifications of the chemical components. The product is then stabilised by final drying. RECOMMENDATION: drink pure or with a touch of sugar or honey. PREPARATION: approximately 3/4 g in 150 cc of mineral water at a temperature of 90° C. Leave in infusion from 5 to 6 minutes.
WHITE TEA
Made from the plucking of spring tip buds, or from the harvesting of the buds and the top two tender leaves, it is subjected simply to a process of drying in the open air, or to a brief steam processing. This is followed by a second drying in ventilated ovens. It is known as white on account of the downy buds and the very pale colour of the infusion. It is undoubtedly one of the most prized varieties of tea (in the past it was reserved for the Emperor alone) and the harvest is very limited. RECOMMENDATION: drink pure without sugar or honey. PREPARATION: 4 g in 150 cc of mineral water at a temperature of 80° C. Leave in infusion for 8/10 minutes.
POST-FERMENTED TEA
Known as Pu erh tea, this is a Chinese speciality. After being left to wilt in the open air the tea leaves are stabilised using heat then rolled, fermented and left to rest. This is generally followed by drying. It is known as post-fermented because the microbial fermentation, which takes place in moist conditions under cover, is followed by an initial toasting which prevents enzymatic fermentation. Much appreciated for its moist wood aroma, in China it is considered a tea of curative properties. RECOMMENDATION: drink pure or with a touch of sugar or honey. Temperature: 90° C. PREPARATION: 3 g in 150 cc of mineral water at a temperature of 90° C.
PRESSED TEA
These are green, black, post-fermented or scented teas that are placed in moulds of various forms and subjected to steam processing before the final drying. Among the most characteristic shapes are the "tuo cha" nests, large or small, and the Tea Bricks, in the form of richly-decorated tile or brick shapes. PREPARATION: crumble or grate an amount corresponding to about 3 g per person, leave in infusion in mineral water at a temperature of 85/90° C until the compressed tea leaves open.
SCENTED TEA
The scented teas, a unique speciality of China, are made from tea leaves blended directly with the flowers during the processing phases. The most famous are undoubtedly jasmine and rose, blended several times with the flowers harvested when they are at their most fragrant, followed by a cooling phase that fixes the perfume, and the final drying. RECOMMENDATION: drink pure or with a touch of sugar. Also excellent cold. PREPARATION: as per the category of the base tea.
FLAVOURED TEA AND BLENDS
These are European products, made by blending various types of tea, citrus fruit rinds, flower petals, dried fruits and aromas. The tea-blender is the jealous custodian of their secret recipes and masterfully interprets the constantly evolving tastes of the consumers. RECOMMENDATION: drink pure or with a touch of sugar or honey. PREPARATION: depending on the base tea. On average 2.5 g in 150 cc of mineral water at a temperature of 80/90° C.
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