For the Love of Tea

Tea comes from the dried and cured leaves of the plant Camellia sinensis, which is an evergreen with white flowers. People in China have been picking the leaves of this plant and enjoying the beverage they brew with these tea leaves for almost 3,000 years. Although there are hundreds of varieties of tea, they are categorized mostly by how the leaves are processed.

Simply put, black tea is fermented after it is dried, while green tea is dried but not fermented. White tea is steamed and dried.

Oolong tea is a cross between black and green tea. Although oolong tea is allowed to ferment, the process is stopped partway through when the leaves are about 30% red and 70% green. The enzymes and juices necessary to produce good flavor, aroma, and texture are released by rubbing and then heating the leaves. The resulting tea balances green tea's delicacy and black tea's depth.

Sometimes teas are scented or spiced. Examples of spiced or scented teas are Earl Grey, Chai, and Jasmine teas. These teas are either combined with flower blossoms or spices such as cinnamon or cloves. Sometimes the leaves are sprayed with essences such as bergamot, vanilla, or other flavours. Some may have the addition of lemon or orange zest.

These are the main categories of tea, though there are other beverages referred to as "tea" as well.

Yerbe mate is produced in South America and has long been a staple there. Red tea, or rooibos, is made from the leaves of a plant in Africa and has been drunk there for many generations.

There are so many different varieties of tea out there that it could make a person dizzy! I have provided sources for some of the popular types below.

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