)))
(((
)))
.-------.
| |_
| | )
| ~~~ |/
'-------'
\_____/
International Tea Day & World Day for Cultural Diversity
All true tea comes from the same plant: Camellia sinensis. The difference between types is in the processing - particularly oxidation level and method.
Camellia sinensis
,---.
/ \
( o o ) <-- The humble tea bush
\ - / from which all tea flows
,'`---'`.
/ ||| \
/ ||| \
Origin: Fujian, China
Flavor profile: Delicate, subtle sweetness
Examples: Bai Hao Yin Zhen (Silver Needle)
Least processed, dried naturally
Origin: China & Japan
Flavor profile: Fresh, vegetal, grassy
Examples: Longjing, Sencha, Gyokuro
Unoxidized, pan-fired or steamed
Origin: China
Flavor profile: Mellow, smooth, sweet
Examples: Junshan Yinzhen, Huoshan
Rare, slightly oxidized under cloth
Origin: China & Taiwan
Flavor profile: Complex, floral to roasted
Examples: Tieguanyin, Da Hong Pao, Dong Ding
Partial oxidation (15-85%)
Origin: China, India, Sri Lanka
Flavor profile: Bold, malty, robust
Examples: Darjeeling, Assam, Ceylon, Keemun
Fully oxidized
Origin: Yunnan, China
Flavor profile: Earthy, aged, smooth
Examples: Sheng, Shou
Post-fermented, aged for years
Origin: Japan
Flavor profile: Umami, vibrant green
Examples: Ceremonial, Culinary grades
Stone-ground shade-grown green tea
Origin: South Africa
Flavor profile: Naturally sweet, nutty
Examples: Red Bush, Green Rooibos
Caffeine-free, from Aspalathus linearis
Origin: South America
Flavor profile: Earthy, energizing
Examples: Traditional, Tostada
From Ilex paraguariensis holly
Origin: India
Flavor profile: Spiced, warming, aromatic
Examples: Masala Chai
Black tea with spices and milk
When tea leaves are picked and bruised, enzymes begin oxidizing the leaf - the same process that browns an apple. The tea maker controls this process: