Reading Tea Leaves

Most of us are familiar with three basic kinds of teas. These are
green teas, oolong teas, and black teas. Incidentally, herbal teas
are not teas at all, but rather herbal infusions. All true teas come
from the same plant, Camellia sinensis.

While green, oolong, and black teas all come from a single plant,
all teas are not created equal. There are many variables that contribute
to the character of each tea that we ultimately enjoy in our cups. These
variables include the soil and climate where the teas are grown, the
stage of plant development when the leaves are plucked, and how the
teas are handled and processed subsequent to picking. To examine all
of these factors in depth would be a monumental task that goes well
beyond the scope of this article. As a result, we will try to define the
major differences between our three categories of tea in concise terms.

Green teas are the least processed teas. After picking, the teas are
quickly steamed, stopping the natural fermentation or oxidation
which takes place once the leaves are removed from the plant. The
leaves are then rolled and either sun-dried or pan fired in large woks.
This minimal processing causes these teas to have their signature
fresh or "grassy" flavors.

Black teas, on the other hand, are fully processed. Once plucked,
the teas are allowed to wither and the leaves become limp. The
leaves are then rolled and allowed to ferment before they are dried
to stop the process. The fermentation of black teas accounts for
stronger, more developed flavors and the reddish color of their liquors.
These teas are called black due to the dark hue of the processed leaves,
but in China these teas are known as red teas because of the color of
the cup.

Oolong teas are partially fermented teas, and have taste and appearance
characteristics of both green and black teas. These teas are allowed
to begin oxidizing but the process is stopped before full fermentation
is achieved. Generally speaking, Formosa Oolongs from Taiwan are
allowed to ferment more than their cousins in mainland China.

All three categories of tea exhibit unique and delicious taste characteristics,
and preference is largely the only criteria for deciding which teas are "best."
Also, within each category there are thousands of teas grown in different
parts of the world that are prepared using a variety of techniques. This
is part of the charm of experimenting with teas. The opportunities to
discover and taste new teas are practically endless.


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11754 State Highway 64 West
Tyler, Texas 75704-9493

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