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Tea Types All teas are from the same plant, Camellia Sinensis (ca-MEEL-e-a sy-NEN-sis). The four types of tea most commonly found on the market, black tea, oolong tea, green tea and white tea - are made with different degree of oxidation during manufacturing process. The key factor in determining the type of tea is the degree of enzymatic oxidation, or fermentation, of the tea leaves in tea manufacturing process. The enzymatic oxidation process may be stopped by either pan frying or steaming the leaves before the tea leaves are completely dried out. White teas are the least processed tea. They wither a short time and are then dried. It is least oxidized and has the most antioxidants. They retain quite a bit of their original flavor of natural sweetness, and are very low in caffeine. Green teas undergo withering process and then pan fried or fired to prevent oxidation from occurring. The green tea leaves usually remain green. As with white teas, green teas have high antioxidants. Oolong teas are in between green and black tea. They are only partially oxidized (20% - 80%) during the processing. Oolong tea can have varying degrees of oxidation. Some are closer to black teas, and some are closer to green. Fully fermented, black teas are the most oxidized, and have most caffeine. Black teas have a dark red hue and a sweet aroma of malt sugar. |
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