What is Tea? Main Types and Components
A plant known as Camellia sinensis produces the leaves and buds from which tea is made, the most consumed beverage in the world , second only to water.
The tea plant, or Camellia sinensis , which grows in tropical and subtropical climates, is an evergreen shrub that produces small white flowers. The leaves and buds are ready to be harvested three years after planting. Once harvested, the leaves are dried and rolled to prepare for distribution.
The main tea producers are China, Japan, India, and Sri Lanka. However, in recent years, new tea-producing countries have emerged, such as Bangladesh, Vietnam, and Kenya. In tea, as in wine, the flavor and aroma are influenced by the type of soil, the type of plant, the altitude, and the age of the plant.
Each producing country can produce any of the five types of tea: white tea, green tea, blue tea (oolong tea), black tea, and red tea (pu-erh tea). But some regions are better known for specializing in one type or another. For example, Japan is known for its green tea. China is famous for its white teas and pu-erh teas. India and Sri Lanka produce some of the finest black teas in the world.
Main types of tea
Before Commander Robert the Bruce discovered wild tea plants in India in the mid-19th century, Europeans thought that black and green teas came from different plants. Today we know that it is the oxidation process that alters the natural state of tea leaves, changing their color and flavor, and giving rise to different types of tea.
White tea
The finest white teas come from a precious harvest composed entirely of buds. White teas are also the least manipulated . The leaves are dried naturally or with the help of fans to remove some of their moisture. The beverage they produce is delicate, extremely refreshing, and low in caffeine.
Green tea
Produced primarily in China and Japan , where more than 1,500 varieties can be found, green tea is the preferred beverage in these countries. Fresh leaves are dehydrated to prevent any oxidation, which increases the beverage's tannins , green color, and antioxidant content.
Blue tea or oolong tea
Wulong teas, or oolong teas ("wulong" in the official Mandarin translation), are processed according to a three-century-old tradition. They undergo partial oxidation before being rolled . The Chinese and Taiwanese produce two main types: oolong teas, which undergo 10-45% oxidation and whose slightly sweet, floral aromas are similar to those of green tea, and those that undergo 45-70% oxidation, giving them woody, fruity, and sometimes caramelized notes.
Black tea
Black tea is one of the most popular teas worldwide and is also the most processed of the true teas . The leaves are harvested and immediately withered, rolling to release enzymes, which react with oxygen. Once rolled, the leaves are spread out one by one for complete oxidation . Once the leaves turn brown, they are fired to prevent further oxidation and flavor changes. This tea has a strong flavor profile and is usually deep brown, red, or black . Black tea has hints of dark chocolate, dates, and raisins.
Red tea or pu erh tea
Red tea, or pu-erh tea, belongs to the family of aged teas, also known as post-fermented teas . This fermented tea can be aged for decades . It is often compacted into discs or balls and is recognized as one of the highest quality teas by tea connoisseurs.
Read more about red or pu erh tea >
Chemical components of tea
Antioxidants, flavanols, flavonoids, catechins, and polyphenols are all types of potentially beneficial compounds found in tea.
The main compounds in tea that have been shown to be beneficial to health are antioxidants . Antioxidants work to combat oxidation in the human body. Just as oxygen causes metals to corrode, oxidative stress in the human body can lead to the deterioration of cells and organs. Oxidative stress has been linked to premature signs of aging, such as fine lines and wrinkles. It has also been linked to cancer and degenerative cellular diseases, such as Alzheimer's and Parkinson's.
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Does tea contain theine or caffeine?
Theine and caffeine are the same alkaloid . Recognized in 1838 as identical to the caffeine in coffee, theine in tea is, however, distinguished from the caffeine in coffee because it forms different bonds with other substances, which alters its effect on the body. When tea leaves are infused, the caffeine combines with tannins, which attenuate and stabilize its effect. Tannins prevent the caffeine from being released too quickly, so it is absorbed over a longer period of time. The stimulating effect of tea therefore lasts longer and is more consistent than that of coffee.
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Replantea's organic teas
At Replantea, we exclusively package organic teas and infusions certified by the European Union's regulatory body. Our organic teas come from the best growing regions in Japan, China, India, and Sri Lanka. They are free of harmful chemicals such as pesticides or harsh fertilizers and contain no additives such as preservatives or sugar.
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