Information On Tea, Tea Leaves
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.
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