The Craft of Tea
Understanding Tea: The Journey from Leaf to Cup
All tea comes from the leaves of the Camellia sinensis plant. The different types of tea are created by altering the shape and chemistry of the leaf through a process known as tea processing. This process consists of five basic steps: plucking, withering, rolling, oxidizing, and firing. While not every tea undergoes all five steps, many repeat some of them multiple times to achieve the desired result.
The most important step in defining the tea’s category is oxidation. When the enzymes in the tea leaf interact with oxygen, the cell walls break down. This is similar to how an apple browns after being cut—oxidation occurs quickly when the leaf is bruised or cut and more slowly as the leaf decomposes naturally. The term “fermentation” is sometimes used to describe this process, but it’s technically oxidation, a term more widely accepted today.
The five main styles of tea are: White, Green, Oolong, Black, and Pu Erh. Each one is crafted through a unique method of processing, resulting in a wide range of flavors and aromas that reflect the care and craftsmanship behind each cup.
White Tea
What it is: The purest form of tea, white tea is minimally processed and made from the youngest tea buds.
How it’s made: Plucked and gently withered to dry without any rolling or shaping.
Taste profile: Light, delicate, and subtly sweet with soft floral notes. It’s the perfect tea for those seeking a gentle, refreshing experience.
Fun Fact: White tea is the least processed and most delicate, producing a pale, almost translucent cup.
Green Tea
What it is: A fresh, vibrant tea made from leaves that are quickly heated to prevent oxidation, preserving their bright color and fresh flavor.
How it’s made: The leaves are plucked, withered, and then either steamed or pan-fired to halt oxidation.
Taste profile: Fresh, grassy, and slightly vegetal with a clean, crisp finish.
Fun Fact: Known for its subtlety, green tea is perfect for tea drinkers who enjoy a lighter, more natural taste.
Oolong Tea
What it is: A tea that’s partially oxidized, sitting between green and black tea. It’s the most complex of all teas with a rich history of craftsmanship.
How it’s made: After plucking, the leaves undergo multiple rounds of rolling and oxidation, creating a layered flavor profile.
Taste profile: Smooth and floral, with hints of fruit, honey, and sometimes a slight creaminess. Oolong offers a more rounded taste, rich and complex yet easy to drink.
Fun Fact: Oolong is often considered a gateway tea for those new to the world of tea due to its approachable flavor.
Black Tea
What it is: The boldest and most widely consumed type of tea. Fully oxidized, black tea has a rich, robust flavor.
How it’s made: Plucked, withered, rolled, oxidized, and fired, all in one continuous process to create a strong tea.
Taste profile: Bold, malty, and full-bodied, often with a slight astringency and hints of caramel, fruit, or spice.
Fun Fact: Black tea is commonly enjoyed with milk and sugar or used as a base for iced tea due to its strong, rich flavor.
Pu Erh Tea
What it is: A unique fermented tea, pu erh is known for its earthy and complex character.
How it’s made: Initially processed like green tea, pu erh undergoes an aging process that can last months or even years, either as loose leaves or compressed cakes.
Taste profile: Earthy, woody, and musty with deep, rich flavors that develop over time. It’s often smooth and mellow, with a slight natural sweetness.
Fun Fact: Pu erh is often called a “living tea” because its flavor continues to evolve as it ages, much like wine.