タイトルまたは説明

TYPES OF TEA

All types of tea is produced from the plant Camellia sinensis. However, all the different varieties of tea grown worldwide, vary merely by the region it was grown in, the time of year the leaves are plucked, and the method by which they are processed.

The process of oxidation is the primary impact of the way the leaves are processed, and the main indicator of how the tea will be classified. The chemical process of oxidation is the natural phenomenon, by which, the enzymes present in the tea leaves are exposed to, and chemically react with, the oxygen in the area, after the leaves' cellular structures are broken. This process can happen quickly, through rolling, crushing or cutting, or may be more slowly through the process of natural decomposition of the leaves. 

WHITE TEA

White Tea is the least processed of all teas. The tea leaves are withered to remove moisture and then dried. The name of white tea has been derived from the bleary white 'hairs' appearing on the unopened or recently opened buds of new growth on the tea plant. The white tea leaves also tend to have the highest antioxidant content, as they are comprised of the newest leaves. White tea produces a pale yellow or green liquor. They are the most delicate in aroma and flavor.

GREEN TEA

Green Tea is subjected to the process of steaming, pan-firing, and/or rolling before being dried to freeze the oxidation process. In most green teas very little oxidation occurs. and they are differentiated from white teas primarily by the extra steps of manipulating or processing the leaf before drying. Green tea produces a green or yellow color liquor. It has flavors which range from sweet to grassy, mixed with mild astringency.Since ancient times Green Tea has been most enjoyed in China and Japan. In recent years, for its health-giving properties, green tea has also gained popularity among Europeans and Americans.

OOLONG TEA

Oolong Tea also undergoes a multi-step process of pan-firing, rolling or steaming. However, in addition, it is also set out and is allowed to 'wither', thus giving the leaf time to get oxidized. Typically, Oolongs are bolder in flavor than the varieties of Green or White teas, and they offer less astringency than either the stronger Black or lighter Green teas. Oolong tea is also referred to as an aromatic tea, and it features popular flavors rich in aroma.Oolong tea is a form of Chinese tea, which is positioned between the green and black teas. Oolong's flavor is sophisticated, and is derived from complex production methods.

BLACK TEA

Black tea is also not an exception in undergoing similar processing to Green tea or Oolong tea, but the difference is that, it is allowed to oxidize more completely. The liquor brewed from black tea ranges between dark brown and crimson. The different types of black teas deliver the strongest flavors. Black tea is the only style of tea regularly drunk with milk and sugar and is the most popular base for iced-tea, as also used as a delicacy drink mixed with fruits, herbs, spices.One of the features of black tea is its wide array of production areas and methods of drinking. Although the flavors vary, the high-quality black teas abound in natural aroma, flavor and nutrients.

CTC Tea

Crush tear curl (CTC) tea is a method of processing tea, where three main steps are involved crush, tear and curl, hence the name CTC tea. CTC tea is produced in lower altitudes in the fertile plains of Nepal, which are warm and humid, primarily in the Jhapa district, which is ideal for the production and processing of CTC tea. The CTC tea produced in Nepal is known to be of average quality. It accounts for almost *5% of the domestic consumption, owing to its cost of production, which is much less comparatively to that of the orthodox tea.

The Nepal CTC tea is also characterized by four pronounced flushes, the First, Second, Monsoon and Autumn flushes, but unlike the orthodox tea, the CTC tea is more or less uniform throughout, often exhibiting a strong color and subtle aroma after infusion. However, the flushes does not begin and end in accordance with that of the orthodox tea, mainly because of the difference in the geographical and topographical conditions.
 

Orthodox tea

Orthodox tea refers to the process, where the tea is hand-processed or by rolling it in the machines which mimics the hand rolling technique. Most of the specialty teas, like green tea, oolong tea, white tea and hand rolled tea come under the orthocategory of orthodox tea. In Nepal, orthodox tea is produced and processed in the mountainous regions of Nepal at an altitude ranging from 3,**0 7,**0 feet above the sea level. There are six major districts, primarily in the eastern regions of Nepal that are known for producing quality orthodox tea, which are Ilam, Panchthar, Dhankuta, Terhathum, Sindhulpalchok and Kaski.

Orthodox tea in Nepal is characterized by four flushes:-

First flush, begins in the fourth week of March and continues until the end of April. The leaves are tender and the liquor is light yellowish green in color, having a delicate taste with subtle aroma and flavor. The first flush is considered to be more expensive, because of its light and delicate flavor, but also due to the fact that it is produced in low quantity and the demand outstrips the supply.

Second flush, starts during the second week of May and lasts until the last week of July. In the second flush the leaves gain more strength and exhibits the main characteristics of tea in contrast to the first flush tea. Some experts state that the best tea is made during the second flush.

Monsoon flush, also referred as Rainy tea begins immediately after the second flush, that is around the last week of July and continues until the end of September. The monsoon tea, due to the continuous rain, exhibits a very intense and dark fusion as the tea develops its full color and strength, resulting into a full bodied tea. It is often recommended.

Autumn flush, usually begins in October and lasts until the end of November. The autumn tea gives a fantastic combination of musky flavors, tangy aromas and an amber liquor.