Tea Elements 101
TEA ELEMENTS 101 
1. White Tea  a. Comes from the Camellia Sinensis plant i. Bud of the plant and the top two leaves ii. First Picking of the leaves (First Flush) b. Comparatively rare, relatively expensive and healthiest of the true teas c. Least processed form of tea i. Leaves are withered and dried by steam or sunlight ii. No fermentation, rolling or firing d. Characteristics of the tea i. Very mellow with a hint of sweetness ii. Almost a white color in the brewed liquor iii. High in anti-oxidants iv. Naturally low in caffeine e. Major Countries of Origin i. India ii. China | 2. Green Tea  a. Comes from the Camellia Sinensis plant i. Bud of the plant and the top two leaves for highest grades of teas b. Major Countries of Origin i. Japan ii. China c. Processed without fermentation i. Leaves are delicately steamed ii. Rolled – rolling bruises the tea leas and releases the flavor of the tea iii. Fired or dried with hot, dry air iv. Process continues by alternatively rolling and firing until leaves are crisp and twisted d. Cup Characteristics i. Delicate, subtle flavor ii. Fresh and clean tasting iii. Has more caffeine that white tea but less than Oolongs and Black Teas |
3. Oolong  a. Comes from the Camellia Sinensis plant i. Bud of the plant and the top two leaves for highest grades of teas b. Major Countries of Origin i. Taiwan ii. China c. Processed through semi-fermentation i. Tea leaves are allowed to wilt ii. Fermentation occurs in a manner similar to black tea, but for a shorter time than black tea iii. Rolling releases the flavor of the leaves iv. Leaves are fired to stop fermentation d. Cup Characteristics i. Light amber color in the cup ii. Sweeter and more delicate flavor than black tea iii. Has less caffeine than black tea but more than Green and White Tea | 4. Black Tea  a. Comes from the Camellia Sinensis plant i. Bud of the plant and the top two leaves for highest grades of teas b. Major Countries of Origin i. China ii. India iii. Africa c. Most Processed of Teas i. Leaves are allowed to wilt in a moist room ii. Fermentation begins when the natural jices of the tea leaves mix with oxygen iii. Leaves are rolled to release the flavor iv. Fermentation is repeated before firing d. Cup Characteristics i. Deep Amber liquor color ii. Tend to be fuller bodied and more aromatic iii. Has the most caffeine |
5. Herbal Teas  a. Not Plant specific i. Roots ii. Seeds iii. Buds iv. Flowers v. Leaves vi. Bark vii. Fruit b. Major Countries of Origin is different based on the herb i. Chamomile mostly Egypt ii. Rooibos is South African iii. Other herbals come from all over the world c. Cup Characteristics are varied based on the herbal plant origin and plant part. |
