Types of Tea
Each variety of tea has its own particular method for leaf processing. For example, to obtain a green tea, the leaves must be "fired" or steamed to disable the enzymes responsible of oxidation. There are 5 main varieties (or “families”) of tea :
Green teas are non-oxidized teas. They are processed in a way which aims to avoid any oxidation. Their leaves are processed in three steps: roasting, rolling and drying.
Oolong teas are semi-oxidized. Their oxidation varies between 15% and 85%.
Black teas, called “red teas” in China because of the colour of their infusion, are teas whose leaves have been completely oxidized. Black tea is processed in five stages: withering, rolling, oxidation, roasting and sorting. The last step allows tea to be sorted into different grades.
Pu'ers is a type of fermented black tea. Renowned for the calmative properties, they aid in digestion and help to detoxify the body. China’s Yunnan Province is very famous for, and a major producer of Pu'Er tea.
Herbal teas are natural, caffeine-free and can be enjoyed throughout the day.