types of tea and characteristics in column
Answers
Explanation:
All tea come from the same plant, Camellia Sinensis. The differences between teas arise from processing, growing conditions, and geography. The Camellia Sinensis plant is native to Asia, but is currently cultivated around the world in tropical and subtropical areas.
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Photo of black tea
Black Tea
The process for making black tea is defined by allowing the leaf to fully oxidize during production (which means water evaporates out of the leaf and the leaf absorbs more oxygen from the air). The results are the characteristic dark brown and black leaf with typically more robust and pronounced flavors.White Tea
The easiest way to define white tea is by its minimal processing – no pan firing, no rolling. The leaves are picked, then slowly and methodically dried. Since the leaves are not shaped by rolling the finished product tends to be quite bulky, but because they are not pan-fired there will be some incidental oxidation.Puer Tea
All puer tea comes from the southwest region of Yunnan, China. There are two types of Puer: sheng puer and shu puer. Sheng puer is a simple non-oxidized tea whose finished product will change naturally over time. Shu puer starts out as a sheng puer, but goes through one more deliberate and accelerated "post fermentation" process to speed up this change into a matter of weeks as opposed to years.Dark Tea
Dark tea is from Hunan and Sichuan provinces of China and is an aged tea that steeps up smooth with a natural sweet note. Dark teas are often compressed into shapes (most commonly cakes or bricks).