Black tea, the most popular
It is the most consumed tea in the world, particularly in the West. Its dark colour results from its oxidation process, which is longer than for green or white teas. This is also what gives it its distinct, more pronounced aroma. All teas, however, come from the very same plant: the tea tree (or Camellia sinensis). There are very many varieties of black tea.
Here are a few examples:
• Tea from the Assam region, located in north-eastern India, not far from Bhutan. It is characterised by its bold, powerful taste.
• Ceylon black tea comes from Sri Lanka, as this was the former name of the island. It has a full-bodied flavour.
• Darjeeling originates from the eponymous town and its region – West Bengal, India. Grown on the slopes of the Himalayas, it offers fresh, vegetal aromatic notes.
• Yunnan black tea comes from south-western China. It is grown at an altitude of 2,500 metres. Its bitterness is subtle and its notes feature delicate hints of damp earth.
Green tea, the most Asian
For its part, green tea undergoes fewer processing steps than black tea, as it is only partially oxidised. The tea is quickly heated to 100°C, which destroys the enzymes responsible for oxidation. The leaves are then rolled into sticks, balls or twists. Finally, they are dried for preservation. Green tea comes in many forms and originates from various regions.
• Genmaicha is a Japanese green tea blended with toasted and puffed brown rice kernels offering nutty notes. Nicknamed Popcorn tea, this green tea is iconic to Japan.
The history of Genmaicha green tea
According to legend, a samurai had his servant, Genmai, beheaded, furious that he had spilled rice into his tea. But after tasting this beverage and realising its unique and delicious flavour, he named it “Genmai-cha”, in honour of his servant (“cha” meaning “tea” in Japanese).
• Gunpowder is a Chinese green tea from Zhejiang province. It is easily recognised by its leaves: rolled into small pellets, they resemble gunpowder. Quickly exported to North Africa, it is traditionally used in the preparation of Moroccan mint tea.
• Sencha is the most widely consumed tea in Japan. It is also considered the drink of hospitality there! Its leaves are long and flat. Its infusion is clear and very refreshing.
• Matcha is a powdered green tea, whose very substance is enjoyed: it is the only tea where the entire leaf is absorbed by the water. It is increasingly used in cooking, especially to flavour pastries.
White tea, rare and delicate
The characteristics of white tea leaves are closest to those of freshly picked leaves (it undergoes only two processing stages: it is withered in open air and dried). Unlike green tea, it is not rolled. White tea is also distinguished by long buds, sometimes covered in a fine down. To release all its delicacy, this precious tea must follow a precise brewing method. Each white tea has its own specifics, but generally speaking, it requires an infusion of 5 to 10 minutes. The mineral spring water should be heated to between 30 and 75°C. No more. This ensures white tea preserves its vitamins and unique flavour. Did you know? Connoisseurs brew it in a gaiwan (or zhōng), a lidded Chinese porcelain cup.
Yellow tea, also known as imperial tea
Yellow tea grows on Juan Shan Island in Dong Ting Lake. It also grows on Mount Meng in Sichuan province. Produced in small quantities, it is precious on the market. Its rarity is such that the Chinese associated it with yellow, the emperor’s colour. How is imperial tea prepared? The buds and first leaf are harvested. They are then roasted in a wok, smothered under straw. The harvest then undergoes a fermentation phase lasting around twenty hours. The leaves are then rolled and oven-dried. Now for preparation. Yellow tea should be infused for 4 to 5 minutes in water at 70–80°C. It can then be poured into a cup, or a gaiwan (just like white tea !). It is then time to enjoy this tea rich in antioxidants and low in tannins. A true delight for the palate and stomach!
Maté, the “pick-me-up” drink
Maté (or yerba mate) is a South American plant belonging to the holly family. Also known as “Jesuit tea”, this stimulating drink (it contains a substance similar to caffeine) is traditionally consumed in a calabash gourd using a bombilla (a metal straw). Yerba maté is characterised by a slightly bitter, vegetal flavour. The green leaves also undergo several processing stages before being enjoyed: they are exposed to an open flame to deactivate their enzymes, then dried and lightly roasted. Afterwards, they are set aside for ageing (at least one year in Paraguay and Argentina) before being ground.
Rooibos or “red tea”
It is a fine-needled bush from the acacia family, native to South Africa. Nicknamed “red tea”, its sweet, round flavour has nothing in common with that of tea. Rooiboscontainsno caffeine, which means it can be enjoyed all day long. After harvesting, rooibos is chopped, dampened, bruised, oxidised, dried and then bagged ready for you to brew. Quite a process!
Rose tea, with hibiscus flowers
Hibiscus flowers can also be infused once dried. Hibiscus sabdariffa, also known as “Abyssinian rose tea”, is a shrub native to West Africa. Appreciated worldwide, it also grows in countries such as Egypt and Mexico, where it is called “flor de Jamaica”. With its lovely pink colour and no theine, it is the whole family’s favourite infusion. Enjoy at any time of day.
Black tea, green tea, white tea, yellow tea, red tea, rose tea or maté… All you have to do is choose. Either way, it will be a good choice!