Most purveyors of tea distinguish between “real” tea and herbal & fruit teas. What is meant is that real tea must be made from the leaves of the tea plant, Camellia sinensis. From those leaves, we get black tea, green tea, white tea, oolong tea, yellow tea, purple tea, and pu-erh tea.
If a beverage is not made with leaves from the tea plant, it is more properly called an infusion or tisane. This would include fruit and/or herbal selections. That will be the subject of a future post. For now, let’s see how we can get so many different-tasting teas from just one basic plant.
Tea Varieties: Sinensis vs. Assamica
All wine comes from grapes, but one of the differences in the taste of the wine has to do with which variety of grape is used. It is similar in the tea world. All tea comes from the Camellia sinensis plant, but there are different varieties. The two main varieties are Camellia sinensis sinensis and Camellia sinensis assamica. The Sinensis variety is what is generally found in China. It has smaller leaves than the Assamica variety and better cold tolerance. The Assamica variety is native to the Assam region of India. It has larger leaves but is more sensitive to cold.
To make it even more interesting, there are also “cultivars,” which has been shortened from “cultivated variety.” These are mostly created through human intervention by hybridization. It might be done to create a plant with increased yield, better hardiness, a unique aroma and/or taste or some other specific trait. There are said to be thousands of different cultivars of the tea plant. Although certain cultivars may be better suited to making a particular type of tea, it is possible to make any tea from any cultivar.
Terroir and Its Effect on Tea Flavor
The concept of terroir may be better known to wine connoisseurs, but it is equally applicable to the tea world. Merriam-Webster defines it as “the combination of factors, including soil, climate, and sunlight, that gives wine grapes their distinctive character.” Swap out “wine grapes” for “tea leaves,” and you get the idea. All of these factors can affect the taste of the tea in your cup. There are so many black teas, and each tastes unique. Compare a cup of our delightfully complex Golden Red from China with our 2nd-flush Darjeeling from India, and you will see what we mean. Or, if you are a green tea drinker, try our Japanese Sencha Shin-ryoku alongside a cup of our Gyokuro. Both are green teas, but they have very distinctive flavors and aromas.
How Tea Is Processed: Oxidation Explained
How the tea is handled after harvesting determines whether it is turned into black, green, oolong or another type of tea. One of the main differences is the presence or absence of oxidation, as well as the degree of oxidation of the leaves. If you have ever cut an apple and left it unprotected on your counter, you have seen oxidation in action as it turns brown. You may frown upon that with your apple, but it is an essential step in making some teas.
After the tea leaves are plucked, they are manipulated and rolled. This opens up the cells in the tea leaf, exposing an enzyme to the oxygen in the air, causing oxidation. The extent of oxidation allowed is a major determinant of the type of tea produced.
Black teas are considered “fully oxidized,” and that can be seen in the darker color, aroma and flavor. Green teas are “unoxidized” as the enzyme is inactivated by heat to prevent the oxidation from occurring. Oolong teas are “partially oxidized,” although there is a great difference between those that are only lightly oxidized (called greenish or light oolongs) and those that are more heavily oxidized (called dark oolongs).
White teas are the least processed teas available. Nothing is done to promote oxidation, as with black teas. There is also nothing done to arrest the oxidation, as with green teas. There may be some natural oxidation from handling the tea, but it will be minor.
Pu-erh teas are quite different from other teas in that the traditional pu-erh undergoes an aging and fermentation process of 10-50 years.
Tea Blending: English Breakfast and Beyond
Companies often make their own proprietary blends. They might blend black teas from different countries or even blend different types of tea. This will produce great flavor variation. Examples include English Breakfast, Irish Breakfast and Scottish Breakfast. Some blends are known by brand names such as PG Tips, Tetley Tea and so forth.
Flavored Teas: What’s Added and Why
Many tea drinkers, especially American tea drinkers, love flavored teas. This means that some type of flavor is added to produce a desired taste. A very popular flavored tea is Snowflake, a black tea flavored with coconut and almond. Flavored teas are produced by spraying tea leaves with essential oils or by adding flavoring. There may also be “inclusions” added, such as dried fruit or flowers. These, however, are more for your eyes and nose than the actual flavor they might add.
Scented Teas: Jasmine, Lapsang Souchong & More
Scenting teas is technically different than flavoring teas. Scented teas are created by being in proximity to strong flavors. Jasmine teas are created by allowing the tea leaves to absorb the aroma and flavor from fresh jasmine blossoms. Lapsang Souchong gets its smoky characteristic from being dried over pine wood fires.
Who knew there was so much to such a simple beverage? In this post, we have really only scratched the surface. Stay tuned for more posts and sign up for our Tea Journeys newsletter to be notified of new tea offerings and future events. In the meantime, check out our Brewing Guide for tips on getting the most from your loose leaf tea.