YOUR GUIDE TO THE DIFFERENT TYPES OF TEA

Compiled by The Tea Corner

All types of ‘true’ teas are from the same plant species - Camellia Sinensis. The difference between tea varieties is a result of different processing of the leaves. The very popular herbal ‘teas’ are not actually ‘true’ teas but rather classified as infusions.

Camellia Sinensis is an exceptional plant that has won the hearts and palates of millions of people all over the world in the enormous world of plant species. One of the most cherished drinks in the world, tea, is made from this gorgeous evergreen plant that is indigenous to East Asia. The vast range of flavors and smells that Camellia Sinensis delivers satisfy tea connoisseurs all over the world, from delicate white tea to robust black tea and everything in between. Let’s explore Camellia Sinensis.

Origin and Cultivation: Camellia Sinensis has a long history that dates back thousands of years. It was first grown in China, where it was prized for both its flavor and its therapeutic qualities. Later, the plant was cultivated in Japan, India, and other regions of the world, where it spread its impact and became an essential component of many cultures.

There are particular environmental requirements for growing Camellia Sinensis. It thrives in areas with constant temperatures, lots of rain, and soil that drains well. Depending on the desired tea kind, the plant's delicate leaves are harvested either manually or mechanically. Tea plants are rigorously tended to by skilled farmers to ensure the best possible growth and leaf quality.

Types of Tea: Camellia Sinensis forms the base of a vast range of teas, each with its own special qualities distinguished by different processing methods. The primary varieties of tea are:

1. White Tea: Immature, unopened buds and leaves are used for white tea. This is the least processed of all teas. It has a delicate and very subtle flavor that is frequently compared to floral and sweet.

2. Green Tea: Known for its vivid green hue and savoury flavour. Green tea oxidizes very little after harvest. Leaves are heated after withering to stop oxidation. It has a high antioxidant content and is praised for its possible health advantages.

3. Yellow Tea: A very rare and expensive tea that is oxidized in a non-enzymatic process. Known for its mellow flavour, it is highly prized in China.

4. Oolong Tea: In terms of oxidation levels, oolong tea falls between green and black tea. Liquor varies from light golden to deep red in colour. It has a very fragrant flavor profile, ranging from fruity and flowery to toasted and nutty. Multiple infusions make this variant shine, with new aromas released with each infusion.

5. Black Tea: Black tea is fully oxidized, giving the leaves a dark colour and strong flavor. It is a standard in many Western tea cultures and is frequently served with milk and sugar.

6. Dark Tea: Oxidized and post-fermented, usually aged over many years to give it its rich flavour.

Health Advantages: In addition to its wonderful flavor, Camellia Sinensis has a host of health advantages. Tea from this extraordinary plant, which is high in polyphenols, flavonoids, and catechins, has been linked to a number of benefits, including:

1. Antioxidants: Tea's high antioxidant content may aid in the fight against free radicals associated with aging.

2. Heart Health: Regular tea consumption has been linked to improved cardiovascular health.

3. Mental Health: L-theanine and amino acids, found in tea, have soothing properties and help improve focus and relaxation.

4. Weight Management: According to some research, tea, especially green tea, may promote fat oxidation and metabolism, which could lead to weight loss.

The tea plant, Camellia Sinensis, is popular worldwide, providing a delicious beverage and also a variety of possible health advantages. Take a moment to marvel at the magic and wonder of Camellia Sinensis the next time you brew a cup of tea.