Some Tea Notes (Part 1)
Black Tea
Assam, Earl Grey and western style breakfast – most of the teas that we drink in cafes are single estate or blends of black tea. Infused to a clear shade of dark red, most black teas are hearty and boast the strongest flavors among all tea. As it’s fully oxidized, it can retain its flavor for several years. It also has the highest caffeine level at about 3%. The best black teas are the young shoots of each branch, with silver or golden tips.
Green Tea
Popular for antioxidant properties, the taste ranges from refreshing and mild, to grassy and full-bodies. The golden yellow brew is the most natural tea – freshly plucked leaves are dried and packed without being oxidized; it retains its green color as chlorophyll is not broken down.
It should be consumed within six months as it loses its flavor quickly. Japanese green tea is pan- or even dried. Well know ones include Sencha and Matcha from Japan, and Long Jing from China. Steep green tea uncovered as high temperature destroys the nutrients.
White Tea
More delicate than other teas in taste and aroma, white tea has a natural sweetness. Uncommon and expensive, it lightly fermented buds and leaves produce a light golden color and mildly sweet aroma and flavor when brewed. Like Green Tea, it’s not oxidized and retains much of its antioxidants. The tea leaves are streamed or fired after being air dried. The BaiHao YinZhen and white Peony are two more well known white tea varieties.
