In the tea department, there are a host of different varieties, all marketed by more or less prestigious brands. While some do in bulk and regular tea, or even in tea machine capsules, like Lipton, others aim for excellence. And that's without counting the shops specializing in the sale of tea. And that's without also counting on the brands that have entered the market for electric tea machines with ready-made capsules! In short, the consumer is spoiled for choice, perhaps a little too much ... At the risk of getting lost, or of being afraid of not discovering new flavors.
IT'S ALL IN THE PREPARATION
The tea is made from the tea
leaves, picked and processed to release the aroma. And depending on the method
used to prepare the tea, the taste will be different. So, for example, white
tea undergoes fewer transformations than black tea which requires fermentation.
But these are not the only teas that exist… They bear the name of almost all the
colors:
·
black tea
·
green tea
·
Rooibos or red tea
·
blue tea
·
white tea
And that's without counting the
multitude of infusions that it is possible to make by combination. And all
this, from the leaf of one and the same tree, the Camellia sinensis.
GREEN TEA
Green tea is a tea that does not
contain caffeine, but a simple cup of which provides 10% of the recommended
daily allowance of vitamin C. In addition to its richness in vitamin C, it is
very thirst-quenching. The Japanese particularly appreciate this tea from which
it derives its origin and its success. Its most consumed variety is Sencha.
Even if in China, there are more than a hundred varieties of green tea which
differ from each other by the shape of their leaves. It is only very recently
that a craze for this tea has emerged in Europe.
What differentiates green tea from black tea is how it is dried. This is what makes it possible to keep a nutritional interest in green tea and to make it more interesting to consume than a simple black tea. In fact, the tea leaves are dried twice. A first time when they are rolled and heated. Rolling removes the juice and heating neutralizes the enzyme which is responsible for oxidation. Then the leaves are dried again before being wrapped. It is this process that limits the oxidation of tea. Thus, when consumed, it contains more polyphenols, agents that prevent the oxidation of free radicals.
BLACK TEA
Black tea is made from the same
tea leaf as green tea. Yet its properties, its taste, everything is different.
In France, the vast majority of
the 15,000 tons of tea consumed is black tea. And it's just a drop of water in
the ocean of leaves. In total, 4.5 million tons of leaves are picked each year.
The main producers being:
·
China: 30% (China alone produces 1.35 million tons
of which 75% is green tea)
·
India: 28%
·
Kenya: 10%
·
Japan: only 2.5%
Unlike green tea, black tea
contains very few antioxidants, which makes it less attractive to health. The
reason being that during its preparation, the tea leaves undergo complete
oxidation in a hot and humid room. This causes them to lose their beneficial
properties. But on the other hand, it keeps the flavor of the tea for years to
come.
In conclusion, we can say that
the less a tea ferments, the more it is good for health, but the less it keeps!
As black tea is an international
bestseller, variations have emerged. Thus, black tea can be smoked. This means
that it is dried over a wood fire and absorbs certain aromas. Other varieties
of black tea exist, such as Darjeeling, with specific properties and a taste
typical of the region where it grows. The Chinese add other substances to it,
such as plants or flowers. This is how we see the appearance of Earl Gray,
flavored with bergamot, jasmine tea, red fruits or orange peel.
As an anecdote, know that in China, our black tea is called red tea. Not because it is mixed with red fruits, but because consumers refer to its copper color!
OTHER VARIETIES OF TEA
WHITE TEA
White tea is very difficult to
obtain because it has a complex manufacturing process. Seemingly simple, it
requires the speed of pickers. Only the buds and the two adjacent leaves are
picked before being placed on bamboo trays. Two or three days later, when the
oxidation has started, the leaves are dried for 10 minutes, to prevent the
leaves from becoming saturated with moisture. What gives it its color is the
slight oxidation. The buds then take on a silvery tint.
BLUE TEA
Blue tea is an oxidized tea
(sometimes very oxidized). For some varieties, it is roasted like coffee. Its
conditioning is done very quickly. The stages of withering, rolling, oxidation
and drying are all done within one day. An additional step, roasting, can take
place.
However, it is important to note
that leaf picking is done at a specific stage of leaf ripening.
RED TEA
Red tea is not tea! Quite simply
because the leaves are not from camellia sinensis. In addition, it is a “tea”
which is mainly produced in South Africa and which is called Rooibos. However,
tea lovers appreciate it for many reasons. First of all its taste, particular
and loaded with flavors. Secondly, because it is rich in vitamins and
antioxidants, like green tea.