The tea plant is the best-known representative of the Theaceae family. This family is not native to our region. The Camellia sinensis itself is said to originally come from China, from where it was exported to other countries such as Japan, India, Sri Lanka, etc. There are two main varieties of the tea plant, namely the Camellia sinensis var. sinensis and the Camellia sinensis var. assamica. The first variety is mainly made into green tea and Chinese black tea. The second variety is used to prepare the Indian Assam tea. There is also a third variety, the Camellia sinensis var. cambodiensis. This tea plant from Cambodia is mainly used for breeding new cultivars because of its great adaptability to varying climatic conditions.
White tea
This tea is only produced on a limited scale in China, and is therefore one of the more expensive types of tea. The buds are picked before they open when they are still full of white downy hairs, giving the infusion a very light silvery color. Unlike other production methods, white tea is not rolled and only slightly oxidized. The buds are first dyed for one to three days under direct sunlight by spreading them out on bamboo racks. They are then dried in ovens at 40°C to 50°C for half an hour, after which they can be packaged and stored.
Green tea
Green tea is not fermented, so the green color is retained. Although the exact production process
may differ slightly between different types of green tea, a number of fixed steps are always followed. Immediately after picking, the leaves are dried to prevent fermentation (or oxidation). This is done by firing or steaming them. In this process, the leaves are alternately rolled and refired until all the moisture has evaporated. The method used in rolling determines how the dried tea will look later. Rolling is not only done for the aesthetic appearance but does indeed have an important function. It destroys the cell structures of tea leaves, making it easier to release the flavor of the tea. Moreover, rolling ensures that the tea leaves can be used several times. The rolled leaves are also more compact and therefore easier to package.
Oolong
This is a slightly less known, semi-fermented tea. The production method is more difficult than other types of tea and
requires years of experience and dedication to master the process. The leaves are first dyed in sunlight by spreading them out on large cloths, whereby a large part of the moisture from the leaves evaporates, and the fermentation enzymes are activated. Depending on the type of tea, the leaves can be dyed in this way on Camellia sinensis, the tea plant, for about 10 minutes to an hour. Afterwards, the tea leaves are brought inside where they are further dried with repeated shaking. This shaking determines the quality of the oolong, and for the best types it is carried out manually by a tea master. For regular oolongs this is done by machine. Shaking bruises the edges of the tea leaves, which accelerates the oxidation process and causes the leaves to turn red-yellow. The next steps in the production process are the same as for green tea. The leaves are further dried, rolled, and finally fired, which stops the oxidation process. Depending on the production process, there are two main types of oolong tea: lightly oxidized green oolong and medium to highly oxidized black oolong
Black tea
Production methods may vary slightly from region to region, but always involve four basic parts: withering,
rolling, fermenting and firing. The leaves are allowed to wilt so that they are limp enough to roll without breaking the leaf surface. The rolled tea leaves are then broken and exposed to oxygen in a cool room for about four hours. This chemical reaction turns the leaves copper red. Finally, they are fired to prevent rotting, giving them their typical black color and odor. Black tea is still the most popular tea in Western Europe, and is produced in several countries.
Pu-Erh tea
Puer or Pu-Erh tea is officially defined as a tea that must meet the following conditions
- Grown in the Chinese province of Yunnan
- Made from the Camellia sinensis var assamica
- Sun-dried
- Has undergone a post-fermentation process
As with oolong, Pu-Erh is distinguished between two categories based on their degree of oxidation: Sheng (raw green) and Shu (aged black) tea. The production process is largely similar to that of green or black tea, but is then aged for a while during a process called post-fermentation. Bacterial and fungal cultures are actively involved in an atmosphere with low humidity. Pu-Erh tea is not only sold loose, but also in compressed blocks. It was promoted for a while as a weight-loss aid, but research has shown no additional benefits compared to regular green tea. In addition, the recommended dosage for this indication – 1.5 liters per day may be more likely to have adverse health effects due to the high caffeine content.
