Tea is made from the leaves of the Camellia Sinensis plant. All types of tea Black, Green, White, Oolong, Yellow, and Pu-erh, originate from the same plant, the differences arise in how the leaves are processed, the oxidation levels, and regional characteristics. Within each type there are also countless flavours and variations because of processing techniques specific to certain regions, the skill of the tea processor and the terroir of the tea plant.
The tea plant: Two varieties of the Camelia Sinensis plant are used for cultivation of tea, Camellia sinensis var. sinensis and Camellia sinensis var. assamica, each thrives best under different conditions and are each better suited to different types of teas. Camellia sinensis var. sinensis thrives in cool high altitude locations and produces smaller fragrant flavourful leaves ideal for green, white, oolong and black teas. Camellia sinensis var. assamica thrives in warmer regions with higher rainfall and produce larger leaves with faster regrowth so they can be harvested multiple times a year.
What is terroir?
Terroir refers to the environmental factors unique to where the tea plant grows, which influence the tea's flavour and character. The composition of the soil, topography, altitude, climate, weather patterns, and local ecosystems collectively shape the unique characteristics of the tea plant and contribute to the flavour, aroma, and quality of the tea.
A brief history of tea
Tea’s origins go back to ancient China where it was believed to have been discovered around 2737 BCE by Emperor Shen Nong. Legend has it that tea was accidentally brewed when tea leaves from a nearby tree blew into a pot of boiling water, creating a fragrant brew. Tea was initially consumed for its medicinal properties and was a luxury reserved for the elite. It gradually gained popularity among scholars and monks and later became an integral part of Chinese culture.
Tea in Japan: Tea reached Japan in the 9th century through Buddhist monks who brought back tea from China, laying the foundation for Japan's deep connection with tea. The pinnacle of Japanese tea culture is the tea ceremony, known as ‘chado’. This ceremonial practice is an art form that embodies harmony, respect, purity, and tranquillity. The ceremony emphasizes every detail from the selection of utensils to the precise choreography of the ritual. Zen philosophy also influences Japanese tea culture, emphasizing mindfulness, meditation, and the appreciation of the present moment, which are reflected in the aesthetics and practices of the tea ceremony.
Tea in the Middle East: Tea entered the Middle East in the 9th century, through the trade routes network particularly the Silk Road. As tea's popularity grew in the Middle East, it became an integral part of daily life, becoming a symbol of hospitality and social interaction. Its warmth, fragrance, and stimulating properties made it a favoured drink that evolved uniquely, leading to the creation of various tea blends with the addition of spices like cardamom, cinnamon, or mint, adding a delightful twist to the traditional brew.
Tea in Europe: Tea arrived in Europe via Portuguese and Dutch traders in the 16th century. It became a fashionable beverage among European aristocrats and eventually gained widespread popularity. Catherine of Braganza, the Portuguese wife of Charles II of England, played a significant role in popularizing tea in England, where it became fashionable among the upper classes.
Tea in Britain: The British fell head over heels for tea during the 17th century with the English aristocracy embracing tea as the centrepiece of lavish gatherings, where it was sipped from delicate porcelain cups and served with exquisite pastries and finger sandwiches. Tea gardens and tea houses were established in the 18th century where people gathered to enjoy tea in an atmosphere that was vibrant, lively, and quintessentially British. As demand for tea grew, the British East India Company imported tea from China and later established tea plantations in India and Sri Lanka fuelling the global tea trade
Modern tea varieties: As global demand for tea grew, so did advancements in tea production techniques leading to the creation of more varieties of black, green, oolong, and white tea that catered to different tastes. Today, tea is a globally cherished beverage, consumed for its diverse flavours and health benefits and its popularity continues to grow, with creative innovations in flavoured teas, herbal blends and functional teas
How is tea made?
Tea processing is a meticulous craft that shapes the flavour profiles and qualities of the tea. It involves several steps to transform freshly plucked leaves into aromatic, flavourful tea.
Tea processing steps:
- Plucking: Tea leaves are plucked by hand or machine. The best teas are plucked by hand as it allows the pluckers to choose the leaves.
- Withering: Freshly plucked leaves are spread out to dry in air in the tea leaf withering process to reduce the moisture content of the leaves
- Rolling: The leaves are rolled or shaped using different tea rolling techniques that contribute to flavour development
- Oxidation: The tea leaves are allowed to oxidize to varying degrees. During oxidation the enzymes in the leaves react with oxygen, turning the colour of the leaves from green to brown and developing unique flavours and aromas The level of oxidation defines the distinctive characteristics of Black, Green, Oolong, and White teas.
- Drying: The leaves are heated and dried to stop further oxidation, preserving flavours and aromas, and ensuring that the tea leaves can be stored.
- Sorting and Grading: The dried tea leaves are sorted based on leaf size, shape, and quality. Teas are graded on factors such as leaf size, appearance and aroma and a Tea grading system is used to describe the quality of tea
- SFTGFOP (Special Finest Tippy Golden Flowery Orange Pekoe): The highest grade with exceptional presence of golden tip
- FTGFOP (Finest Tippy Golden Flowery Orange Pekoe): High quality grade with abundance of golden tip
- TGFOP (Tippy Golden Flowery Orange Pekoe): High proportion of golden tip
- GFOP (Golden Flowery Orange Pekoe): Contains a lot of golden tip
- FOP (Flowery Orange Pekoe): Presence of golden tip
- FP (Flowery Pekoe): Whole leaves, presence of tip
- OP (Orange Pekoe): Whole leaves, contains some tip
- P (Pekoe): Whole leaves, no tip
- FBOP (Flowery Broken Orange Pekoe): Broken leaves of flowery orange pekoe
- BOP (Broken Orange Pekoe): Broken leaves of orange pekoe BP
- Fanning: Smaller particles that are used in tea bags
- Dust: Dust like particles that are used in tea bags
Tippy: tips are present in the tea, these are the leaves at the very tips of the tea plant, and are considered high quality
Golden Flowery: A golden hue to the tips which is usually found in young leaves plucked at the first flush, it indicates high quality
What are the different types of Tea?
Black Tea: Black tea undergoes full oxidation during processing, resulting in its dark colour and bold, robust taste. Popular varieties include Assam, Darjeeling, and Earl Grey.
Green Tea: Green Tea retains its vibrant green colour due to minimal oxidation and has a more delicate taste profile. Varieties such as Matcha and Sencha are known for their grassy, fresh flavours.
White Tea: White tea is the least processed tea and features delicate, subtle flavours that preserve the leaves natural qualities. Silver Needle and White Peony are well-known varieties.
Oolong Tea: Oolong tea is partially oxidized to a level between black and green tea, offering a diverse range of flavours, from floral to fruity. Ti Guan Yin and Da Hong Pao are esteemed oolong teas.
Pu-erh Tea: Aged and fermented, pu-erh tea has an earthy, rich flavour profile that deepens over time. This tea is often compressed into cakes or bricks and aged to enhance flavour
How to make the perfect cup of tea:
- Loose leaf tea has more space to move around and infuse and generally makes a more flavourful cup of tea
- Use filtered, freshly boiled water. Freshly boiled water has a higher oxygen content which enhances the flavour of the tea leaves. Steep the tea leaves at the temperature recommended for the type of tea to get the best aromas and flavours. Green and White teas are more delicate and should be brewed at a lower temperature than Black teas
- At the end of the brewing time, separate the tea bag or tea leaves from the liquid. If left to brew longer, the tea can become bitter
- Add milk only after the end of the brewing time