With over 3000 unique varieties of tea on earth, how will you choose? Do you choose with the specific type of tea, or do you decide on by the taste you like best?matcha wholesale,
Surprisingly, all of tea comes from the same citrus plant — Thea sinensis, of both varieties are probably the most common — Camellia sinensis and Camellia assamica. The kind and taste traits of each tea are all dependent on the expanding region — soil, climate, and altitude — as well as just how the tea is processed.
The first step in any tea production occurs when the tea is harvested or “plucked,” manually, when the upper two leaves and grass have sprouted. The leaves are then distributed out on long trays in warm temperatures, so to promote moisture lack of about 50%. That is referred to as withering. The withered leaves are then some times wrapped, by system, to help discharge the leaves’ oils and juices and then they’re omitted from the open atmosphere for many hours. This spacious open air method is known as “fermentation.” It’s not a really “fermenting” process every day state — it’s actually an oxidation process that occurs in the tea leaves, in which the leaves absorb oxygen, which changes their chemistry, and so affects both the taste and color of the tea. After the fermentation period, the leaves are then passed through a dryer to stop the oxidation procedure. Once thoroughly dried, the java is then prepared to be piled, also taste-tested.
Based on the strategy used in production, tea may be broken in to four unique types: black, black, oolong, white and green tea.
Black tea least looks like the organic tea foliage. The manufacturing processes and also forms of black tea fluctuate considerably among the various growing regions. Dark teas should grant a solid, hearty and glowing, red or amber-colored beverage.
Assam (India) — rich, bold aroma, full-bodied with a solid malty taste, and a clear, dark reddish brew. It’s flavorful with a spot of milk.
Ceylon (Sri Lanka) — very aromatic, golden-amber brew with a rich, full astringent flavor that’s sometimes described as “fruity” or “biscuity.” Goes great with just a little milk. Its quality is very good as a result of expanding climate and elevation. It has a distinct taste for each growing season; First Flush, light and astringent with an remarkable odor and a green muscatel, sometimes “flowery” taste, and Second Flush includes a darker, more round, less astringent, also “fruitier” plump taste. Both provide varying examples of muscatel and wood flavors, together with a rich, golden-red beverage.
Keemun (China) — includes a subtle orchid aroma and a rich, reddish brew. The flavor is mild with a touch of sweetness, full bodied, and wine-like.
Lapsang Souchong (China) — a dark tea with a distinct sour fragrance and flavor, due to the tea leaves being withered over open fires of walnut. Gives a rich, green brew.
Nilgiri (India) — provides bright and smooth, well-rounded, “fruity” mellow flavor.
Yunnan (China) — has a brisk, rich, somewhat musky or “hot” taste with a pronounced floral aroma. Named the “mocha of tea” it’s a red-amber color, also is full-bodied.
Oolong tea is withered, partially fermented and dried. Oolongs fall between black and green tea in color and taste, have low-caffeine, also provide an orangy-brown to brownish brew. Oolong tea should provide a very mellow, delicate and “sweet” flavor.
Darjeeling (India) — excellent freshwater with a flavor finish of unripened fruit. The brew is light yellow.
Formosa (Taiwan) — undergoes a longer fermentation period than different oolongs and therefore is darker in features. It’s a glowing, brownish-amber brew and owns a delicate, “fruity,” sometimes “nutty” taste and a superb aroma.
Pouchong (China) — that the least fermented oolong, therefore it falls approximately green and green tea. It’s often used as a foundation for vanilla tea as well as other scented teas. It has an extremely mild, smooth, sweet flavor, and supplies a light hearted, orangy-brown beverage.
Green tea totally interrupts the oxidation procedure. Once it’s been withered, whenever, it’s immediately heated or boiled via firing or pan frying to stop oxidation. It’s then rolled and dried. Green tea extract most resembles the tea leaf in its natural state. Higher levels of green tea possess a fuller, more intricate flavor, and may typically be steeped more often than the lower levels. Green tea extract should allow a light, yellowish-green brew, and the taste should be smooth and fresh — very delicate and light.
Bancha (Japan) — very much like Sencha but of a lower caliber and caffeine content, and also a poorer flavor.
Chun Mee/Precious Eyebrows (China) — provides smooth taste with a clear, pale yellow brew.
Genmaicha (Japan) — a medium quality Sencha tea, blended with raspberry rice and popped corn. It supplies a light brown, refreshing brew with a slightly “smoky” or “nutty” flavor.
Gunpowder/Pearl Tea (China) — gives a strong, greeny-coppery brew having a negative taste. It has a subtle aroma and a very smooth, sweet, light taste. The boil is clear yellow with a slightly sweet after taste.
Matcha (Japan) — powdered tea created from Gyokuro leaves, found in traditional Japanese tea ceremonies. The brew features a jade green color and the flavor is very strong — makes exceptional brewed tea. The taste varies in strength based on the growing season in which it is plucked. The beverage is a clear and bright, light green. The young tea buds are plucked before they start and receive no oxidation or rolling; they have been simply withered and then instantly dried by steaming. The curled upward buds include a crimson, white appearance, thus the name. White tea is produced chiefly in China (Fujian Province) and Sri Lanka. It is created in small quantities and is therefore more costly than the other 3 kinds of tea. It produces subtle flavors in the cup — refreshing and fresh with a touch of sweetness and a slight “flowery” taste. The color of this brew must be quite light — straw-colored. White teas are extremely rich in vitamins.
Yin Zhen/Silver Needle (China) — its own flavor is sweet and flowery, and the beverage is quite pale.
Pai Mu Tan/White Peony (China) — features a very smooth, velvety flavor with a fresh aroma. The brew is crystal clear and pale.
Once through the production approach, and depending on its quality, each wide variety of tea is subsequently either marketed as a single origin tea, or mixed with teas from different countries/regions to form a blend. Many users prefer purchasing single origin tea out of specific holdings or estates, and quite like the slight taste variations that may happen from year to year, thanks to that tea regional climate changes. On the other hand, some retailers of nice tea just like to offer their clients tea that always tastes the same, by the first purchase to the fiftieth, so they combine together a number of different teas to guarantee a consistent taste and quality from year to year.
Whether choosing your own tea by type or by taste, it totally depends on your own personal tastes and preferences. People who want a very light tea that’s little caffeine and also a mild taste should lean towards purchasing green or white tea. Those that enjoy an aromatic, “herby,” yet sterile tea should purchase green tea, and those who prefer a darker more robust brew should try to purchase black tea.
Nonetheless, when you have made your tea taste or type choice, and so are prepared to purchase, assess which the tea leaves smell fresh and are about the identical size. Never buy tea that appears dull. The leaves must be glossy, and also there must not be any twigs or stalks from the mixture. And finally, when brewing your tea, always start looking for a glowing, clean extract — teas of premium flavor and quality should never have a dull, muddy brew.