A Short History Lesson about Tea

Tea is a broad term applied to beverages made by pouring hot water over the leaves of Camellia sinensis plant. The name also applies to any beverages made by soaking leaves of other plants in hot water.

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However, if the tea is made without the presence of leaves of C. sinensis, the beverage is commonly referred to as herbal tea; such is the case with chamomile, rooibos, and rosehip tea. In this sense, if you mention about tea, it generally refers to the C. sinensis variant. C. sinensis is an evergreen shrub that is thought to be native to Asia. Different cultivars deliver different tastes; Chinese green and Darjeeling teas are notable for their astringent, somewhat bitter, and cool flavors. Others may be far removed from the previous two, having flavors that are grassy, floral, nutty, and sweet.

Tea was originally used as a type of medicinal beverage in Southwest China. During Tang dynasty’s reign, tea made its way into becoming recreational beverage. From here, the beverage was popular across East Asian nations. Merchants and priests from Portugal came to Asia, were introduced to tea, and brought the plant back to their home during the 16^th century. The Britons favored the beverage in 17^th century so much so that they produced and commercialized their own tea in order to bypass tea monopoly by China.

The Most Common Tea Types

Tea is presented in many types. At times, it could be difficult to tell one from the other thanks to a difference so subtle it is barely palpable. The easiest way to categorize tea is by basing it on the way the leaves are processed. Based on this premise, there are six types currently in circulation:

1. White tea is unoxidized and wilted.
2. Yellow tea is tea leaves that are allowed to yellow but unoxidized and unwilted.
3. Green tea is unoxidized and unwilted.
4. Oolong tea is oxidized partially, bruised, and wilted.
5. Black tea is crushed sometimes, wilted, and oxidized. In Chinese tea culture, black tea is known as red tea.
6. Poste-fermented tea is green tea leaves that are composted or fermented.  This is the black tea of Chinese tea culture

Out of the six, four are the most popular: black, oolong, green, and white. Unless dried immediately after picking, tea leaves will wilt and oxidize fast. Intracellular enzymes within the plant trigger oxidation process that will turn the leaves darker progressively due to breaking down of chlorophyll and release of tannins.