💾 Archived View for gemlog.blue › users › atimehr › 1674547467.gmi captured on 2024-03-21 at 18:29:06. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2023-01-29)
-=-=-=-=-=-=-
If they ask you about different types of tea, what answer would you give? You mean only two types, black and green? Do you know the difference? How teas are considered different models of tea? There is no doubt that all people love tea. For this reason, this product is known as the most consumed drink in the whole world after water. Maybe the only black type is the most popular tea, but it is certainly not the only delicious and useful tea available.
In fact, this warm and natural drink has different types, each of which is prepared from its own plant, which has a unique aroma, taste and benefits. If you want to expand your tea spectrum, you have come to the right place. In the following, we will introduce you the real and herbal types of this product so that you know which one is suitable for you. By using the contents of this article, you will know the different types of this drink easily and in the shortest time and you will enjoy their taste.
There are only a few types of tea for which the actual label is used. The real types are obtained from the processing of the leaves of the tea plant or Camellia sinensis. Therefore, this point is a necessary condition that this drink must have. This plant was discovered thousands of years ago in southern China; Then it is cultivated and harvested for hundreds of years. Camellia sinensis has two main types:
Drinks that are not produced from the tea plant are not technically tea and in fact should be called herbal or fruit teas. According to this principle, the varieties of this product are approximately placed in 6 categories: black, green, oolong, white, puerh and yellow. It should be said that different methods of harvesting, oxidation rate and type of processing are the factors that create this difference.
Like all real drinks, black tea is made from the leaves of the tea plant. First, they chop the leaves. Then they allow it to dry and oxidize by twisting and rolling it. The fact is that leaves that are completely oxidized give the drink a strong taste and a black color.
In addition, the oxidation process slightly reduces the amount of black flavonoid; However, it still has useful properties when brewed. The season and the place where this product is grown has an effect on its flavor. In this regard, you should know that the black type is mostly produced in China, India, Sri Lanka or Nepal.
Assam: Malt-like taste
Ceylon: Stronger flavor and contains flavorings or chocolate
Darjeeling: A higher quality type of tea grown in the mountainous regions of India. Contains fruity elements and flowers
Earl Grey: taste of bergamot and citrus
Keemun: sweet and fruity in Anhui, China
Kenyan: dark appearance and sharp taste
Masala: flavored with various spices such as cardamom, cloves and peppercorns
Yoon Nan: chocolatey, malty and spicy taste
Green tea is one of the other types of this real hot drink, which is taken from the fresh leaves of the Camellia sinensis plant. Of course, the process of preparing it is accompanied by a little heating and steaming. This processing method stops oxidation.
Therefore, this product is light, fresh and slightly green. Of course, the green type also has different types if flavorings are used or depending on the place of harvesting. So that some of the most common green teas are mentioned below:
Biluochun: Chinese-style green tea with a strong aroma and herbal or fruity taste
Genmaicha: Add rice or smoked sorghum to achieve roasted flavor
Gyokuro: strong, salty taste similar to sea water or soup water
Laoshan: Korean sweet flavor and aroma
Long Jing or Dragon Well: Hand roasted tea with a hint of freshness and sweetness
Matcha: Japanese style tea, creamy, bitter and sweet flavor
This product is also known as oolong or black dragon, which is prepared in semi-oxidized form. In this sense, it is divided between black and green drinks. The less oxide, the lighter and greener the color of this product.
Oolong types are usually classified according to the degree of oxidation or roasting as follows:
Bai Hao known as white tip: fruity and crunchy
Bao Zhong: with 10-18% oxidation and delicate flavor
Da Hong Pao (Da Hong Pao) known as red coat: with high oxidation percentage and strong earthy taste.
Tie Guan Yin (Tie Guan Yin) known as the goddess of iron: has sweet and fruity aromas
Tung Ting aka Frozen Peak: Nutty flavor with a smooth finish
Some oolongs, like baked oolongs, are roasted at the end to create an extra layer of flavor such as fruity, floral or smoky notes.
The lack of recognition of the benefits of this product has made it less popular and this is unfortunate. Because this drink contains various antioxidant compounds such as theaflavin and thearobin, which protect the body against free radicals and stress.
Puerh or dark tea is also considered as a type of real hot drink, which is often confused with the black type. The dark types are actually closer to the green type; Because they are processed like the green type at the beginning. But then they go through the process of microbial fermentation and become old for years. Puerh is mostly cultivated in Yunnan province of China and is sold as dried or molded leaves.
Among the types of tea, the least amount of processing is done on the white type. Most white types are easily dried outside or even indoors. Although in some cases they go through an additional drying step at low temperature. This amount of processing gives the drink a light, delicate and fruity flavor and has a high antioxidant content and less caffeine. You may think that the process of producing white drink is very simple, but in fact it is a bit difficult to make. In order to prevent blackening and wounding of the leaves, more control should be done in the entire process.
While the yellow type is less common than other types of tea, its production process is incredibly similar to the green type. However, in addition to the processing steps of the green type, the yellow drink is covered under special covers called hopping with yellowness. This process causes non-enzymatic oxidation, which was previously referred to as microbial fermentation.
In the packaging or covering stage, a milder aroma and flavor is created for the tea and it has fewer herbal aromas compared to the green type.
Source: [Persian Tea; All Things You Should Know](https://www.cyruscrafts.com/blog/persian-tasty/persian-tea--all-things-you-should-know-)