Types of Tea

The pattern and types of production is tea directly linked to the market demand and different sale practices of each region. The market demands sometimes force producers to change the nature of production and mode of manufacturing of tea. The nature of production mainly includes chemical to organic forms; and the type of tea shifts from orthodox tea to CTC. The consistent demand for organic tea from Germany, for instance, forced some producers in Coonoor to stay with organic cultivation. The high demand from the EU countries for Darjeeling tea forced them to stick to orthodox production in some of the Darjeeling plantations. Tea is traditionally classified based on the degree or period of fermentation (oxidation) the leaves have undergone.

Black Tea (CTC)

Black tea or sometime known as CTC is the most common variety and accounts for approximately 75 percent of global tea consumption. It is made from the leaves of the Camellia sinensis plant. It has a slightly bitter flavour as it is allowed to wither, which precedes a process called oxidation (fermentation) during which water evaporates out of the leaf and the leaf absorbs more oxygen from the air. It is next dried, graded and then packed.  The results are the characteristic dark brown and black leaf, the typically more robust and pronounced flavours of black teas and when brewed appropriately, higher caffeine content compared to other teas depending on the type and brewing technique

Green Tea

It is made from the leaves of the Camellia Sinensis plant Green tea is allowed to wither only slightly after being picked. Then the oxidation process is stopped very quickly by firing (steaming) the leaves. Next rolled, dried, graded and then packed. Therefore, when brewed at lower temperatures and for less time, green teas tend to have less caffeine (10-30% of coffee). Greens also tend to produce more subtle flavours with many undertones and accents that connoisseurs treasure. It is allowed to wither only slightly after being picked. Green Tea has a slightly bitter flavour and contains the most caffeine i.e. about 25 milligrams per cup. It tends to produce more subtle flavours with many undertones and accents that connoisseurs prefer.

Oolong tea

Oolong teas have long been cultivated in both mainland China and Taiwan. Oolong tea is allowed to undergo partial fermentation (Oxidation). The withered leaves is generally withered in trough, lightly rolled in a rolling machine and fired at 220 °C in a quality dryer with faster run-through, depending on the leaves used. It can also be hand rolled and pan fired. These tea have caffeine content between that of green teas and black teas. The flavour of Oolong teas is typically not as robust as blacks or as subtle as greens, but has its own extremely fragrant and intriguing tones. It is often compared to the taste and aroma of fresh flowers or fresh fruit. The concentration of polymerized polyphenols was significantly higher in the oolong tea. As it is semi or partially oxidized the tea looks light orange and infusion remains green. Darjeeling oolong in second flush is more accepted worldwide. It is thicker in cup and dark orange in liquor with distinct muscatel flavours. Tea of China type oolong has very rare muscatel flavour.

White Tea

It is one of the most sought after tea internationally. White teas are the most delicate of all the available types of teas hence has quite a high demand. This tea is appreciated for their subtlety, complexity, and natural sweetness. They are generally hand processed using the youngest shoots of the tea plant, with no oxidation. When brewed correctly, with a very low temperature and a short steeping time, white teas can produce low amounts of caffeine. Of course, steeping with hotter temperature and longer time will extract more caffeine. But in comparison with other tea white tea does not have less caffeine. The white variant of Darjeeling tea has a delicate aroma and brews to a pale golden colour with a mellow taste and a hint of sweetness. Darjeeling white tea leaves are very fluffy and light; therefore, it is recommended to use more by volume when preparing it than one normally would for other teas.

Darjeeling Tea

The name is for the tea produces in the hills of Darjeeling, a district in West Bengal, India. When properly brewed, it yields a thin-bodied, light-coloured infusion with a floral aroma. The flavour can include a tinge of astringent tannic characteristics, and a musky spiciness described as muscatel. Tea which has been processed and manufactured in prescribed parts the district has a distinctive, naturally occurring aroma and taste with light tea. Unlike most Indian teas, Darjeeling tea is made from the small-leaved Chinese variety of Camellia sinensis. Traditionally, Darjeeling tea is made as black tea; however, Darjeeling oolong and green teas are becoming more commonly produced and easier to find, and a growing number of estates are also producing White Teas. After the enactment of Geographical Indications of Goods (Registration & Protection Act, 1999) in 2003, Darjeeling tea became the first Indian product to receive a GI tag, in 2004-05 through the Indian Patent Office.