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TEA VARIETALS
All true teas come from the Camellia sinensis plant. Within this category, there are hundreds of different kinds of teas, each with their own individual appearance, taste and aroma. To make sense of all the varieties possible, true teas can be categorized into 4 major groups: White, Green, Oolong and Black. These categories refer to how much a tea is fermented, or oxidized. Similar to the way leaves turn brown in autumn, oxygen changes the properties of the tealeaves. By selectively exposing the tea leaves to air, tea-farmers and artisans can bring out certain flavors and aromas. In other words, this oxidation process will determine whether the tea will end up as White, Green, Oolong or Black.
Generally speaking, the less a tea is oxidized, the lighter it will be in both taste and aroma. Heavily oxidized teas will yield a dark, rich, reddish-brown infusion while less oxidized teas will yield a light, yellow-green liquor.
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