The Different Types of Tea in a Nutshell

Tea has been a popular beverage for years.  Some researchers have even found that drinking tea is more beneficial than drinking water.  I am going to take a nutshell look at the 4 popular types of tea which come from the camellia sinesis plant and how they are processed. The 4 types of teas that I will be writing about here are White, Green, Oolong and Black.

White Tea
White Tea is the uncured and unoxidized tea leaf that comes from the camellia sinesis.  This tea contains the lowest caffine content of all teas.  Since there is no oxidation process in white tea, it contains the highest concentrations of anti-bacterial/anti-viral properties.  

Brewing
About 2 to 2.5 grams of tea per 200 ml (6 ounces) of water, or about 1.5 teaspoons of white tea per cup, should be used. White teas should be prepared with 80°C (180°F) water (not boiling) and steeped for 2 to 3 minutes.
Temperature is crucial: if it is too hot, the brew will be bitter and the finer flavors will be overpowered.

Green Tea
Green Tea is a slightly oxidized tea leaf from the camellia sinesis plant.  It is oxidized and exposed to the air to alter the tea leaf slightly and define it’s composition.  Green tea has been looked at because of it’s health benefits which include weight loss, lower risk of heart disease and the reduction of certain types of cancer.  Green tea also has about a third of the content of caffine by liquid volume compared to coffee.  

Brewing
Generally, 4 grams of tea per 250 ml of water, or about one teaspoon of green tea per cup, should be used. Green tea brewing time and temperature varies with individual teas. The hottest brewing temperatures are 80°C to 90°C water and the longest steeping times 2 to 3 minutes. The coolest brewing temperatures are 60°C to 70°C and the shortest times about 30 seconds. 

Oolong Tea
Oolong Tea is a traditional Chinese tea that is oxidized between 9% up to 75%.  It is ranged between Green Teas and Black Teas.  This tea is either light or roasted.  Oolong tea is either rolled into long curly leaves or pressed into ball form. The tea may be roasted is to remove unwanted odors and reduce any sour tastes that may be in it otherwise.  It is also believed that roasting the tea will make it easy on the stomach. 

Brewing
It is commonly to brew Oolong tea to be strong, with the bitterness leaving a sweet aftertaste. It’s common to use .25 grams of tea per 170 grams of water, or about two teaspoons of oolong tea per cup. Oolong teas should be prepared with 180°F to 190°F (82°C-87°C) water (not boiling) and steeped 3-4 minutes.

Black Tea
Black Tea is oxidized more than Green Tea or Oolong Tea.  Black Tea contains more caffine and has a stronger flavor than Green and White Teas .  On a side note, it found in a 2001 Boston University study that short and long-term black tea consumption reverses endothelial vasomotor dysfunction in patients with coronary artery disease. But in 2006, a German study concluded that the addition of milk prevents vascular protective effects of tea.

Tea Grading
Black tea is usually graded on one of four scales of quality. Whole leaf teas are highest quality followed by broken leaves, fannings, and dusts. Whole leaf teas are produced with little or no alteration to the tea leaf. This results in a finished product with a coarser texture than that of bagged teas. Whole leaf teas are widely considered the most valuable, especially if they contain leaf tips. Broken leaves are commonly sold as medium grade loose teas. Smaller broken varieties may be included in tea bags. Fannings are usually small particles of tea leftover from the production of larger tea varieties, but are occasionally manufactured specifically for use in bagged teas. Dusts are the finest particles of tea leftover from production of the above varieties, and are often used for tea bags with very fast, very harsh brews. Fannings and dust are useful in bagged teas because the greater surface area of the many particles allows for a fast, complete diffusion of the tea into the water. Fannings and dusts usually have a darker colour, lack of sweetness, and stronger flavor when brewed.

Brewing
Generally, 2.25 grams of tea per 180 ml of water, or about a teaspoon of black tea per 6 oz. cup, should be used. Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. The more delicate black teas, such as Darjeeling, should be steeped for 3 to 4 minutes.  Longer steeping times make the tea bitter (at this point it is referred to as being stewed in the UK). When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving.

Sources: http://www.wikipedia.org