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Tea 101

Black Tea: these usually have a robust flavor and a higher caffeine content compared to other teas; they generally undergo full oxidation

Green Tea:  these teas have a low caffeine content when brewed correctly; green tea has a short oxidation process that is stopped quickly by firing the leaves

Oolong Tea:  with partial oxidation, oolong teas have a caffeine content in-between black and green tea varieties

White Tea:  these are considered very delicate teas and hand processed with the youngest shoots of tea plants, these are not oxidized at all

Puerh:  this aged black tea is known for medicinal properties

Tisane:  these are not true teas but are made from herbs, berries or other plants

 
Tea Categories
Text Box: Temperature and steep time (These are generalizations, please follow the instructions on the tea packaging for the perfect cup) Black tea: Boiling water (212°), steep 4-6 minutes Oolong tea: 180-200°, steep for 3-5 minutes Green tea: 155-165°, steep for 2-3 minutes White tea: 155-165°, steep for 1.5-2.5 minutes Puerh tea: 200-210°, steep 30 sec-30 minutes Text Box: Tea goes through many steps before it hits your lips but some of the key ones are as follows: Withering: Tea leaves are laid out on trays or screens and lose 50-80% of their moisture Rolling: Tea leaves are rolled (mechanically or by hand) in order to rupture the cells Oxidization: This stage ranges from 45 minutes to 3 hours and affects whether or not tea will be black, green, or oolong. Firing: Heat is applied to tea leaves in order to stabilize them and prevent them from molding or breaking down. This lasts from 10 minutes to a maximum of an hour.

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Information provided by TeaSource