Tea Basics: Understanding Varieties of Tea

Tea is a lot like wine. Connoisseurs use specific terms to describe flavors and varieties and they seek out teas from particular tea estates. If you are a newbie to the intricacies of tea, the following guide with help you navigate the sometimes confusing vocabulary of the world's most popular drink.

1. Different varieties of tea come from different species of plants.

All true teas are derived from a plant species called Camellia sinensis, a shrub-like plant native to China. The myriad varieties of tea available come from different varieties (subspecies) of this species, grown in different areas and processed in different ways.

2. Tea can be "herbal."

Though we call hot herbal drinks "teas," they are more correctly referred to as "tisanes" or infusions, and usually have nothing to do with the tea plant.

3. Tea leaves are "fermented."

The term "fermentation" has traditionally been used by tea producers to describe the process of drying and exposing tea leaves to the air. The leaves are not truly fermented, but instead are partially or fully oxidized by exposure to air, allowing flavors to develop more fully.

Black teas are those that have been fully oxidized, giving them a dark color. They come in a wide range of types and blends.

You may have heard someone say, when asked about their tea preferences, "I like orange pekoe." Orange pekoe is not a flavor or type of tea at all, it is simply a term used to describe the style and size of leaf. Tea-growers and importers use terms such as "flowery orange pekoe" and "broken orange pekoe" to describe the nature of the leaves included in various black teas!

The real differences in type and flavor are described by the following names, based on growing areas and other factors.

Assam

Assam teas are one of the heartiest black teas, grown in the Assam region of north-eastern India. They have a characteristic malty flavor. These teas hold up well to the addition of milk or cream and are a usual component of "English/Irish Breakfast" blends.

Keemun

Grown in the north of China, keemun is a robust black tea with a deep rich flavor. It is also commonly used in "Breakfast" blends.

Ceylon

Ceylon teas are grown in Sri Lanka. They have a brisk, bright flavor and are used in many black tea blends available on the market.

Darjeeling

Named for the region in the north of India in which they are grown, Darjeeling teas are some of the most expensive and sought after teas by connoisseurs. With a light, astringent flavor, they contrast sharply with the dark rich Assam teas. They are known as the "champagne of teas."

Yunnan

Yunnan teas are grown in China and are known for a more delicate flavor and a golden hue.

Oolong teas, unlike black teas, are not fully oxidized. They are generally known for their long leaves and delicate earthy or floral flavors. Oolong teas are not usually used in tea blends.

Ti Kwan Yin ('Iron Goddess of Mercy')

This is one of the most popular types of oolong. Its earthy flavor is sometimes enhanced by the addition of flower petals.

Green tea has become increasingly popular in recent years, partly because of its touted health benefits (though all varieties of tea contain many health-promoting chemicals). Some varieties of green tea are among the most expensive teas in the world, and are commonly consumed in China and Japan. Green tea is not oxidized and retains a more "green" flavor. Though some people are convinced that green teas are bitter-tasting, this is almost always due to improper steeping, rather than to any property of the tea itself.

Sencha

Sencha is a type of Japanese green tea, the leaves having been steamed before dying. It often has a grassy or seaweed type flavor and brews a yellowish-green cup.

Matcha

Matcha is a finely powdered form of green tea. This is commonly used in traditional tea ceremony.

Gunpowder

This type of everyday green tea from China is popular in the West. Its leaves are rolled into small dark grey-green pellets, and it has a darker, non-grassy taste.

Dragonwell

Dragonwell is a Chinese green tea with a characteristically flattened leaf. It produces a sweet, almost nutty, drink.

These are just a few of the most popular varieties of tea available. This brief introduction to tea should give you a starting point from which to explore the myriad styles and flavors available.

Note: I worked for a tea importer and seller for several years and most of my knowledge of tea is based upon that experience.

Other Sources:

Two Leaves and a Bud

The Epicentre

Photo by Petr Kratochvil