The world of tea offers consumers as much variety as that of wine. The centuries old production of
this healthy beverage has grown and evolved and is only getting stronger. Today we’re focusing on
the two most popular tea varieties – the black and green teas. Hundreds of teas are made from the
same varietals of the Camellia Sinensis and are classified by the process used to make them.
Although methods of processing black tea may vary country by country, the process always involves
five equally important stages: plucking, withering, rolling, oxidation and drying. Black tea can be
described as malty, full bodied and brisk because of all the rich flavours that develop during the
oxidation process. Some popular black tea varieties include Assam, Darjeeling and Ceylon tea.
On the other hand, green tea is generally described as unoxidized tea and mostly resembles the
original unplucked leaf. The process involves plucking, a short withering period, rolling and drying.
Green tea comes in different shapes – flat, curled, rolled, needle-like and in twists. When preparing a
cup of green tea, pay attention to water temperature. Too much heat will kill the amino acids which
sweeten the tea. Oversteeping will also make it astringent and bitter.
