There are two major types of tea derived from the young shoots of the Camellia sinesis bush: green tea and black tea. Both types are similar in caffeine content and total antioxidants (green tea is much higher in catechins, but black tea is much higher in polyphenols). Not even kale or garlic can even come close to tea’s antioxidant content.
Green Tea
Green tea is heated to prevent oxidation and then dried, maintaining a chemical composition similar to the young shoots that were plucked to produce it. There are many types and grades of green tea depending on where and when harvested, how coarse or fine the tea is, and how it is treated.
Here’s a sampling:
Gunpowder: a Chinese green tea whose leaves have been rolled into little balls. Moroccan mint is made with Gunpowder.
Sencha: the most common of Japan’s green teas, made from leaves that are exposed to direct sunlight after plucking.
Matcha: Japanese green tea that has been rubbed into a fine powder.
Hojicha: green tea roasted over charcoal.
Genmaicha: green tea with roasted brown rice.
We carry a variety of exotic flavored green tea, such as green walnut and mango rose; these are lower in caffeine content due to the ingredients used for flavoring.
Black Tea
The leaves are withered, rolled, oxidized, and dried, resulting in the conversion of catechins into teaflavins by enzymatic reaction. Like green tea there are many types and grades; here’s just a sampling:
Lapsang Souchong: Chinese black tea smoked over pine needles.
Keemun: a fruity black tea from China.
Pu-erh: an aged black tea from China often pressed into bricks of various shapes and sizes.
Darjeeling: known as the ‘champagne of tea’ this is a high grown light tea from India.
Assam: rich and malty Indian lowland tea often found in breakfast blends.
Ceylon: black tea from Sri Lanka, strong but lighter than Assam.
Other tea producing nations include Nepal, Vietnam, Thailand, Kenya, Turkey, and others.
We carry straight black teas from China, India, Sri Lanka, Kenya, and Turkey. We also have an exotic line of flavored black teas, including caramel popcorn and chocolate delight.
Oolong: This tea, produced mainly in China and Taiwan, is semi-oxidized, making it neither green nor black but somewhere inbetween
Tea Drinking Styles
China: the Gong Fu Cha ceremony involves “rinsing the tea” and multiple infusions. The scent of the tea is enjoyed first and then noisily slurped. Whole green tea leaves are used.
Japan: the Japanese tea ceremony is a very formal affair with exacting rituals. Powdered green tea and hot water are whisked into a frothy green concoction. Matcha can also be enjoyed less formally with a sweet snack.
Britain: home to afternoon tea. The tea of choice is usually straight black, with milk and sugar, served in fine china tea cups. Afternoon tea usually includes dainty sandwiches; in Devonshire, scones with jam and clotted cream will be served.
Germany: East Frisians start with a lump of rock candy in the bottom of the tea cup then pour in the black tea and carefully float some cream on top. This tea is enjoyed in layers, never stirred.
India: Black tea is often enjoyed by brewing it in milk together with spices such as cinnamon, cloves, cardamom, ginger, and black pepper.
Turkey: black tea is served in glasses and sweetened with sugar cubes.
Morocco: green tea is brewed together with fresh mint and is sweetened with sugar. It’s poured from a height so that the aroma envelopes the room.
South America: yerba mate, a sub-tropical holly that contains caffeine, is most commonly drunk in Paraguay, Argentina, and Uruguay. Some tea is put into a natural gourd or a metal cup and, after adding hot water, is drunk through a nickel plated or natural bamboo straw.
THERE’S A WORLD OF TEA OUT THERE.
DRINK IT!
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