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Functions
TEA TYPES
There are four main types of tea from the
tea plant camellia sinensis. The picking
and processing methods determine
the type of tea finally produced.
Black Tea
Black tea is the most common type of tea
worldwide. It is made by fermenting the
harvested leaves for a couple of hours
before heating or drying. This oxidation
darkens the leaves and increases the
amount of caffeine. Of all the teas, black
tea has the strongest colour and flavour.
White Tea
White tea is the rarest and the most
exclusive tea. White tea consists
of the whitish buds of the tea plant
which are steamed then left to dry
naturally. This tea is low in caffeine
and has a slightly sweet flavour.
Green Tea
Green tea makes up approximately
ten percent of the world's tea. The leaves
are picked, rolled and dried before they
can go brown. Green tea has a distinctive
aroma and has a slight astringent taste.
Oolong Tea
Oolong Tea is semi fermented, which
means leaves are processed immediately
after picking. They only have a short
period of oxidation which turns the
leaves from green to red/brown.
Its leaves have a floral, fruity quality
and hence have a delicate fruity taste.
It is recommended not to drink Oolong
tea with milk, sugar or lemon.
Herbal Infusions or Tisanes
Herbal infused teas are not produced
from the tea plant, but from flowers,
10
leaves, roots or seeds. Common herbal
beverages are chamomile, peppermint,
fennel, rose hip, and lemon verbena.
Herbal infusions that do not contain
tea will generally not become bitter
with extended brews. These can often
be brewed with boiling water 3 times
without jeopardising the taste.
Blends
Tea producers make blends by
combining different types of teas,
often in order to achieve flavour
consistency from one season to the
next. Common black tea blends include
English Breakfast, Earl Grey, Irish
Breakfast, and Russian Caravan.
TIPS
• Brewed tea leaves make an ideal garden
fertiliser and help condition the soil.
TEA STORAGE
• Teas stored inside a vacuum sealed bag can
be stored for up to two years, depending
on the quality and grade of tea. Once
opened, tea should be stored in an airtight
container and kept in a dry and dark place.
• Once opened, black teas will last longer
than green and oolong teas but all tea
needs to be stored in ideal conditions.
• You can tell when tea is past its best
if it has lost its aroma and will create
either a bitter or dull tasting cup.
TIPS FOR OPTIMAL TEA BREWING
•
Water quality affects taste.
For best results, use filtered water.
•
Finer tea particles and leaves will
infuse more quickly than whole leaves.
As a result, finer tea particles often
release too much tannin too quickly,
creating a harsher taste. Adjust the
brewing time until desired strength
is achieved.
•
Using the tea scoop provided, use roughly
one scoop of tea per cup/250ml of water.
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