Tea School

Tea Types:

  • White Tea: White Tea is virtually non oxidized, meaning that no damage was done to the leaf to bolster the body, aroma and character of the tea prior to brewing. White Tea is very, very light in caffeine content and is known for its calming and soothing effects. White Tea creates a very light and gentle flavor and aroma.  
  • Green Tea: Green Tea is very lightly oxidized, if at all. Green Tea creates a light flavorful cup and is often described as being fresh, grassy and vegetative in flavor and aroma.  
  • Oolong Tea: Oolong Tea is semi-oxidized and is mid-range between green tea and black tea.   
  • Black Tea: Of all tea categories, black tea offers the most complex and distinctive teas. Black tea is fully oxidized.  
Commonly Used Tea Terms:

  • Agony of the Leaves: The unfolding or unfurling of the tea leaves when immersed in hot water.  
  • Aroma: The smell or scent the tea emits during and after brewing.  
  • Body: Used to describe the strength of the tea liquor produced. Any tea can range from mild to full body.  
  • Brew: Used to describe the process of the tea leaf soaking in hot water to create tea.  
  • Camellia Sinensis: The tea plant – All tea, regardless of category or type comes from one plant: the Camellia Sinensis plant.  
  • Character: Describes the unique qualities of each tea’s liquor, including the taste and aroma. Can be associated with the estate and growing region of a particular tea.  
  • Fermentation: Often substituted with the word oxidized or oxidation. Refers to damaging the tea leaves during preparation.  
  • Flavor: The unique taste created by each category and type of tea.  
  • Great Value: (See Multiple Infusions) By adding water to the same tea leaves two, three or even four times you still get great tea for about $0.30 a cup.  
  • Infuse: To steep. Soaking or brewing the tea leaves in hot water to make tea.  
  • Liquor: tea. The finished product that’s produced by infusing tea leaves in hot water.  
  • Multiple Infusions: (See Great Value) The act of adding additional hot water to tea leaves that have already been made into tea once, twice or three times before.  
  • Oxidation: Used interchangeably with fermentation. Scientifically speaking, oxidation is the proper term. Relates to exposing the tea leaves to oxygen during the processing stage.  
  • Polyphenols: “Good Guys” – Research strongly suggests that polyphonols provide strong antioxidant benefits.

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