TEA’S VARIATIONS: Black, Green & Oolong

Although derived from the same botanical source, Camellia Sinensis, tea falls into separate categories depending on the manner in which it is processed after plucking.

BLACK TEA- Freshly plucked leaves are "withered" indoors in open air shelves without physical breaking of the leaf structure. After withering they are rolled to expose the enzymes in the leaf to the atmosphere, allowing them to ferment. At a critical point, the fermenting tea leaves are "fired" at high heat to stop the fermentation process. The resultant black tea is sifted or sorted ("Orange Pekoe" is simply a size classification in the sorting not a flavor), then packed into tea chests or bulk bags.

GREEN TEA - With green tea the plucked leaves are not fermented, but are subjected to steaming and parching to halt the fermentation of enzymes. Leaves are then rolled and dried prior to a final firing to halt any fermentation.

OOLONG TEA - Oolong tea is in between black and green teas. Fresh tea shoots are withered outdoors for 30 to 60 minutes then withered indoors with gentle hand rolling for 6-8 hours. Parching stops the fermentation and the leaves proceed to rolling and drying. After a final firing oolong tea is sorted and packaged into chests or bulk bags.

A NOTE ON HERBAL INFUSIONS - Even though they are sometimes called "Herbal Tea," these beverages are more correctly called "Tisanes." They are not derived from the tea plant Camellia Sinensis and thus cannot rightly be called tea, unless coupled with the qualifying description "Herbal." They are historically medicinal, relaxing beverages.

Tea Variations | A Perfect Cup | Ten Commandments | Tea Trivia
Top of Page