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Production Methods:Orthodox: by hand, the highest quality of productionCTC (Crush, Tear, and Curl): mechanized method used for lower quality leaves that end up in tea bagsTypes of Tea: (Click here for more on this topic.)White Tea: White tea does not undergo an oxidation (fermentation) process. When infused, white tea makes a pale yellow cup color and a delicate, fresh flavor.Green Tea: Green tea fermentation is stopped after a minimal amount of oxidation through heat. The Japanese method applies heat through steam, and the Chinese method uses dry cooking in hot pans.Oolong Tea: Mostly produced in China and Taiwan, oolong tea falls between green tea and black tea.Black Tea: Black tea is a fully-fermented tea. It is the most common form of tea in southern Asia (India, Pakistan, Bangladesh, Sri Lanka, etc.). Black tea is generally stronger in flavor and contains more caffeine.
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The Tea Plant
The tea that graces tables in virtually every country around
the globe comes from the same plant, Camellia sinensis, a
member of the evergreen family. From the leaves of this one
plant spring three basic types of tea and more than 3,000
varieties. The wild tea plant can grow to 30 yards high and
flourishes in hot days, cool nights, and plenty of rain, but
high quality tea is grown in mountainous regions. During
the growing season, tea is harvested every seven days; only
the uppermost leaves and terminal buds are plucked by hand.
After this gentle beginning, the leaves are left in a hot room
to wither then put in a machine that rolls them and releases their juices. These juices react with the air
(oxidation) giving black tea color and flavor. The tea is then dried in ovens (fired) and graded according to leaf
size. Teas differ based on where the tea is grown, how it is plucked, and how it is processed. There are four basic
types of tea: black, green, white and oolong.
The tea that graces tables in virtually every country around
the globe comes from the same plant, Camellia sinensis, a
member of the evergreen family. From the leaves of this one
plant spring three basic types of tea and more than 3,000
varieties. The wild tea plant can grow to 30 yards high and
flourishes in hot days, cool nights, and plenty of rain, but
high quality tea is grown in mountainous regions. During
the growing season, tea is harvested every seven days; only
the uppermost leaves and terminal buds are plucked by hand.
After this gentle beginning, the leaves are left in a hot room
to wither then put in a machine that rolls them and releases their juices. These juices react with the air
(oxidation) giving black tea color and flavor. The tea is then dried in ovens (fired) and graded according to leaf
size. Teas differ based on where the tea is grown, how it is plucked, and how it is processed. There are four basic
types of tea: black, green, white and oolong.
