What Is Black And White Tea? How To Distinguish Teas - Quick Tips in 2020

[black and white tea]Understanding different types of tea are the first step you should take to start exploring this rich-flavored world. Today, Salba24h will introduce you to teas.

Oxidation and classification of tea

There are thousands of teas in the world, but all are made from a single tree, the tea tree (Camellia sinensis). The types of finished teas vary by the shape and chemical composition of the leaves after processing.

Tea processing consists of 5 basic steps:

Picking: includes picking buds, leaves and basic treatment.
Wilting: withering and softening the tea leaves.
Crumpling: breaking the cells and forming the leaves when finished products
Oxidation: this issue I will talk more clearly in the paragraph below.
Drying: shaping and drying.
Not all teas go through all these stages. Some teas may skip a few steps or repeat a certain step over and over.

The most important of the 5 steps is oxidation. This is a measure to classify teas. Oxidation is the process by which enzymes in tea leaves interact with oxygen in the air when tea leaf cells are broken down. One can influence the process to occur faster such as cutting, grinding, rolling ... tea leaves or slower through the natural decomposition process.

I have to talk carefully about the oxidation step because it is the process of changing the chemical composition of tea leaves. The flavor of the tea is shaped by this process. Based on the level of oxidation, tea is divided into 3 main types of tea: green tea (not oxidized), black tea (fully oxidized) and oolong tea (partially oxidized)

Green tea

Most teas in Vietnam are in the green tea group, characterized by Thai Nguyen green tea, Ha Giang snow tea, ancient tea ...

Green tea is made of 4 steps: picking buds, wilting, cracking and drying. To prevent oxidation, when the tea buds are picked down, the process of wilting is carried out very quickly, and the oxidation is immediately prevented by frying or steaming. High temperatures will cause enzymes in tea leaves to stop working.

Green tea fibers are shaped by rubbing on their hands, pressing on a pan, rubbing or rolling, creating a lot of different shapes. Green tea usually has green or yellow tea water, has a burning smell (fried tea) or the smell of young rice (steamed tea), acrid taste.
Some types of green tea flavored with flowers and flowers are very popular in the South such as jasmine tea, lotus tea, wolf tea, pineapple ginseng tea (called by the name of the type of tree/flower type marinated in tea)

Oolong Tea

Oolong Cao Son is the only common Oolong tea in Vietnam so people often misunderstand that O Long is tea. In fact, it is a tea group (like the green tea group, black tea group ...) including any tea that is partially oxidized from 8% to 80%. Oxidation is reflected in the color of the tea from amber to sepia.

Oolong tea is the most time-consuming process. It uses all 5 basic steps I mentioned above, in which the step and oxidation are repeated many times. After each stroke, the tea leaves are rested to oxidize, then re-crumpled, rested, repeated many times over so many hours (several days).

This process helps tea to get layers of aroma and taste is very rich. This flavor is much more complex than green tea. Tea tastes very soft and silky, rich in the flavor of flowers or fruit. Because of the wealth of taste but very smooth of Oolong tea, it becomes the most suitable tea for new tea drinkers.

Black Tea (Fully Oxidized)

Black tea also uses all five basic steps of the tea making process, but the tea is left to fully oxidize. The steps are performed one after another and no one is repeated. They are processed within 1 day. Tea water is usually light brown to dark red. Black teas have the strongest flavor, some are very acrid.

Fresh Tea

Fresh tea is the most ancient way of brewing tea, still circulating in Vietnam, without any processing, simply picking fresh leaves and drinking. Because it does not undergo processing, fresh tea has little taste, bitterness, and dryness, often only for refreshment.

Matcha green tea powder

Special powdered Japanese tea, used in tea ceremony ceremonies, but in the world is known as ingredients for baking and making. Green tea powder made from shaded tea buds before picking, vacuum dried and ground in fine powder form.

White Tea

White tea is an almost unprocessed tea. Simply picking and drying the natural tea buds in the sun, is really just that. ^ __ ^. If the weather is not favorable, you can also dry, but the temperature is very low. Therefore, white tea leaves do not curl like regular teas but have a natural shape, only slightly curled because of dryness.

Although the process of drying white tea can take place in a few days, but because the cells in the leaves do not break down, the oxidation process takes place only very slowly. White tea when mixed often has very light green or yellow water, the "delicate" flavor and lightest of all teas.
In Vietnam, this tea is not popular.

Pu'er Tea

Pu'er tea is a completely different art of making tea. At first it is also made like green tea, but before the tea is dried, it is pressed into blocks of different shapes to store before use. Pu'er is a fermented tea (a slightly different process from oxidation). Depending on the type of Prussian (ripe or living) this "aging" process takes place in a few months or a few years (even a few dozen years).

It is conceived that the Pu Er tea for longer the better. During storage, Pu'er tea still "lives" like Western wine. Pho Nhi tea is highly appreciated by the red light water, the aroma of earthy smell, woody smell, rotten smell, smooth taste.


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