Gyokuro Tea

Basic principles of tea 101 - the Type of Tea or the Taste, How do You Choose?

With more than 3000 different varieties of tea in the world, how do you choose? Do you choose by the special type of tea, or you choose by the taste that you like better?

Etonnamment, all tea comes from the even plants green tree -- Thea sinensis, of which two varieties are the most common one -- sinensis of Camellia and Camellia assamica. The characteristics of type and taste of every tea are determined by the region growing -- the climate, the ground, and the altitude -- just like how tea is treated.

The first step in any production of tea arrives when tea is harvested or "pulled out," to the hand, once the first two leaves and the bud pushed. The leaves are then edtendses on the long plateaus in the hot temperatures, promote loss of humidity of about 50%. This is known as fading. The faded leaves sometimes then are rolled, by the machine, help the relacchement the oils of the leaves and juices and then they are omitted in the open for several hours. This process of full air is known as the "fermentation". The this is not really a process of "fermentation" by says -- the this is in fact a process of oxidation that arrives in the tea leaves, that foresees that the leaves absorb oxygen, that changes their chemistry, and affects therefore the taste and the tea color. After the fermentation step, the leaves then are gone through a drier one to stop the oxidation process. Once to melts dried, tea is then ready to be sorted, and taste tried.

Based on the used methods in the production, tea can be divided in four different types: black, oolong, green and white tea.

Black tea

Black tea is faded, completely is fermented and is dried. Black tea resembles less to the leaf of natural tea. The processes of manufacture and the varieties of black tea strongly differ among the various growing regions. Black teas should give a warm strong intermingling and brilliant, reddish or colored amber.

• The tea of assam (India) -- THE flavoring richer and bolder, stronger with a strong taste of malty, and an intermingling redder, darker and clearer. The it is delicious with a milk place.



• The Ceylan (Sri lanka) -- Very aromatic, the intermingling of gild amber with a perfume more biting, fuller and richer that sometimes is described as "fruity" or "biscuity". Goes big with a small milk.



• Darjeeling (India) -- The rarest and more prestigious one of black teas. His quality is excellent because of the climate and the growing altitudes. It has a distinct taste for every period of growth; the First Eclat, the light and the astringent one with a stunning flavoring and a green muscat, a taste sometimes "bloomed", and a Second Eclat have a darker one, more in round, less than astringent, and the strong perfume more "fruity". The two to furnish variable degrees of perfumes of muscat and drinks, with one with rich intermingling and red gilded.



• Keemun (China) -- HAS a subtle flavoring of orchid and a rich and red intermingling. The perfume is soft with a softness allusion, strong, and wine affectiant.



• Lapsang Souchong (China) -- A dark tea with a perfume and a distinct one smoke out perfume, because of the tea leaves is faded on the open fires of pine. Give a rich and red intermingling.



• Nilgiri (India) -- Gives a brilliant perfume and smooth well round "fruity" ripe.



• Yunnan (China) -- HAS a lively rich lightly peppered taste or "spiced" with a flower pronounced flavoring. Named it "the tea moka" it has a color of red amber, and is strong.

Oolong Tea

The tea of Oolong is faded, partially is fermented and is dried. The fall of Oolongs between the black one and green tea in color and taste, have low caffeine, and give an orangish chestnut to dark brown intermingling. The tea of Oolong should give a very ripe, delicate perfume and "fruity". Some varieties give a delicious end "crazy".

• Darjeeling (India) -- Excellent Oolong with an end of perfume of unripened fruit. Intermingling is the yellow pale one.



• Formosa (Taiwan) -- Undergoes a period more of long than other fermentation oolongs and is therefore darker in the appearance. It has a brilliant one, the intermingling of brownish amber and possesses a delicate one, "fruity," the taste sometimes "crazy" and a superb flavoring.



• Pouchong (China) -- THE less fermented oolong, therefore it falls somewhere between green and the tea of oolong. It often is used as a basis for the tea of jasmine just like the other perfumed teas. It has a very soft perfume, smooths and soft, and gives a pale one, the intermingling of orangish chestnut.

Green tea

Green tea jumps totally the process of oxidation. After it was faded, if to all, it immediately is smoked or heated through to empty or the saucepan curling to prevent the oxidation. It then is rolled and is dried. Green tea most of resembles the tea leaf in his natural state. The highest degrees of green tea have a more complex perfume fuller, and can be of ordinary soaked one more time that the lower degrees. Green tea should give a pale intermingling and a not very yellow green, and the taste should be smooth and fresh -- very light and delicate.

• Bancha (Japan) -- Very similar to Sencha but of a lower quality and of content of caffeine, and a weaker perfume.



• Chun the Me/Precious Eyebrows (China) -- Gives a taste smooths with a clear one, become pale yellow intermingling.



• Genmaicha (Japan) -- An average tea of Sencha of quality, mixed with the roasted rice and the jumped corn. It gives a light chestnut, refreshing intermingling with a perfume lightly "smoke out" or "crazy".



• The Tea of powder/appear (China) -- Gives a strong intermingling and greeny-cuivred with a poignant taste.



• Gyokuro (Japan) -- More is refined it and dear of Japanese tea. It has a subtle flavoring and a taste very smooths, soft and soft.



• The Ching/Dragon of the lung Well (China) -- HAS a delicious and fresh flavoring, ripen the perfume. Intermingling is the yellow clear one with a rear lightly soft taste.



• Matcha (Japan) -- Pulverized tea did the leaves of Gyokuro, used in the Japanese traditional tea ceremonies. Intermingling has a green color in jade and the perfume are very strong -- does tea frozen excellent.



• Sencha (Japan) -- HAS a mixture of subtle softness, bitterness and the fresh green odor. The taste varies in the force according to the season in which it is pulled out. Intermingling is a clear one and brilliant, green light.

White tea

White tea is unfermented -- it crosses the less quantity of treatment of all teas. The young buds of tea are pulled out before they open and do not receive any oxidation or rolling; they simply are faded and immediately then is dried while smoking. The buckle on the buds has a silver-plated and white appearance, thus the name. White tea principally is produced in China (the Province of Fujian) and Sri lanka. It is produced in the limited quantities and is therefore dearer than the other three types of tea. It produces subtle perfumes in the cup -- fresh and ripe with an allusion of softness and a taste "bloomed" insignificant. The intermingling color should be very pale -- colored straw. White teas are extremely rich in the vitamins.

• The yin Aiguille Zhen/In MONEY (China) -- His perfume is bloomed and soft, and intermingling is very pale.



• Moved Pai CLEAR/WHITE BROWN Peony (China) -- HAS a perfume very smooths and softened with a fresh flavoring. Intermingling is clear and pale.

Once by the production process, and depend on his quality, every variety of tea then or is put on the market as a tea of only source, or mixed with the teas of the other country/regions to form a mixture. A lot of consumers prefer the purchase tea of only source of the property or the specific plants, and completely to appreciate the variations of insignificant taste that can arrive from the year to the year, because of these fluctuations of climate of regional tea. On the other hand, some retailers of well tea as to offer their tea of customers that always tastes the same, first purchase to the fiftieth one, therefore they mix together a number of different teas to guarantee a quality and a coherent tastes of the year to the year.

If choosing your tea by the type or by the taste, it depends totally of your own tastes and personal preferences. Those that prefer a very light tea that has small caffeine and a soft taste should lean itself towards the purchase of white or the tea of oolong. Those that appreciates an aromatic one, "herby," refreshing nevertheless tea should buy tea green, and those that prefers that a sturdier intermingling darker should look at to buy tea black.

Nevertheless, once you did your type of tea or the taste choice, and are ready to buy, the check that the tea leaves feel fresh and are almost even cuts it. Never the tea of purchase that the looks lessen. The leaves should be shiny, and there should be not twigs or stems in the mixture. And at last, while tossing your tea, always to look for a brilliant one, clarifyes the infusion -- the teas of superior quality and of taste never should have a dull and muddy intermingling.