Whithering Drying Rolling Sorting
There are more than 3000 types of tea from all around the world.
These are divided into White, Green, Oolong, Black, Flavoured & Compressed tea.
(Herbal & fruit infusions are not included in true teas.) All teas are from the leaves & buds of the Camellia sinensis,
although three main varieties exist (China, Assam and Indochina).
Like all plants, the tea plant grows differently in each country, depending on the climate, soil, temperature etc.
Tea can grow as low as just above sea level, but the best teas are normally grown over 1500 metres above, where the mornings are cool and the days are hot and misty.
Very important to the flavour, colour and aroma is when the leaves are picked, eg. spring, summer, morning, day , how they are picked and processed (by machine or hand) and how they are stored and packed.
Hence the many different qualities and prices.
White Tea: White teas are rare and are mainly kept in China. They are carefully picked by hand and either dried in the sun or lightly steamed in a pan, to evaporate the water content from the leaves. The leaves are then packed in airtight containers. White teas have a very delicate flavour and are nearly colourless.
Green Tea: The leaves are picked by hand or machine and directly transferred to the factory, where they are withered slowly to reduce the water content. Next they are rolled or twisted before they are dried by steaming or pan frying. The final shape depends on each estate (flat, rolled, tight balls etc). Mild and fresh teas have a hint of grass.
Oolong Tea: Produced mainly in China and Taiwan. After the tea is picked and withered, it goes through a careful series of drying, rolling, steaming and a short oxidation. Oolong teas are "in between" green & black teas, producing a flavour that has the freshness of green tea and the body of black tea. Oolong should only be taken as is, ie no milk or sugar.
Black Tea: This is the basic production around the world, withering, rolling, oxidation and drying. The leaves are brought to the factory, where they are spread out in the warm air to lose some of the water content. Now the leaves get rolled or twisted to release the natural juices in the leaves, and this process gives the tea the flavour that is recognised all around the world. This is the stage where they also cut the leaves for small leaf teas and teabags. Next they are spread out in cool fermenting rooms for 3-5 hours. This is where the leaves turn red/brown and oxidize to give tea its final flavour and colour. The last step before the tea gets packed is the drying room, where hot air is blown through the tea leaves to remove the remaining moisture.
Flavoured Tea: Ever since tea was discovered, flavours have been added, like rose, mint, orange etc. This is done after the normal manufacturing process is finished and can be in the form of granules (fruit, flowers etc) or as a liquid sprayed on the tea while it tumbles in a big drum.
Compressed Tea: Compressed tea is Green, Oolong or Black tea pressed together. It comes in different sizes and shapes, and was easy to carry around in the old days when people moved around by foot or caravan.
Grading:
Orange The Dutch house of Orange.
Pekoe Chinese word describing the tea leaf.
O.P. Orange Pekoe - Long pointed leaves.
B.O.P. Broken Orange Pekoe - Small leaves, fast brewing.
Fannings & Dust The smallest pieces left after all the other tea has been sorted, used for tea bags.
F.O.P. Flowery Orange Pekoe - Made from the end bud and one leaf.
G.F.O.P. Golden Flowery Orange Pekoe - Tea with light tips that don't darken during fermentation.
T.G.F.O.P. Tippy Golden Flowery Orange Pekoe - Higher amount of lighter tips.
F.T.G.F.O.P .Finest Tippy Golden Flowery Orange Pekoe - Exceptionally high quality tea with plenty of light tips.
CTC Cut tear curl forms small balls normally very strong tea
