Are you looking for the best cup of tea to keep you energized throughout the day while providing additional benefits? Then you must select the proper tea. A good cup of tea is made with a high-quality tea blend to ensure the right flavor and health benefits.
Many excellent teas are on the market, but people primarily swear by traditional black, green, or oolong tea blends. Another popular choice is matcha green tea, a potent and highly concentrated version of green tea. Other good options include yellow tea and white tea.
Do you know that the processing for each variety is different, and in some cases, the cultivation process requires special techniques? You might have tried one or two, but you probably have yet to try them all. You might need clarification while picking the right one.
Like any complex system, we can spend a lifetime learning more about tea and still find something new to learn every day. Allow us to assist you in understanding them all so that you can make the best cup of tea.
Tea plantation and processing
Tea is picked from the tea plant, processed, dried, and then brewed from this dried form. The color and flavor of the tea are influenced by how the plant is grown and processed. It can be green or black, scented or flavored, brewed in different ways with varying water temperatures, or drunk in many different settings. The universe of tea is rich and complex, reflecting the many processes involved in producing it.
What is the optimum climate for the plantation of tea?
The tea plants are grown at an altitude of 1000–2500 m with an annual rainfall of 1500 mm. The humidity must not exceed 80% and should not be less than 40%. Temperatures ranging from 20 to 27 degrees Celsius are ideal for plant growth. The acidic soil with a pH of 4.5 to 5.5 is suitable for the crop. A proper drainage system should aid the ground.
The tea plant is grown either from cuttings or seeds. Cuttings are first grown in nurseries until they reach a specific size. They are transferred to the cultivation area once they complete a duration of 8 to 9 months (in some cases, it is 10 to 12 months). The plantation begins either at the start or end of the monsoon. It is a period from May to June or from September to October. The crops need the shade of tall trees to reach full maturity.
How is the tea processed?
The processing starts with the plucking or harvesting the tea leaves once the plant reaches maturity. After harvesting, the leaves enter the processing unit and undergo several steps. The processing yields the aroma and color of the tea.
What is plucking? And what part of the plant is used?
The plucking starts after the third year of the plantation. The bush completes its third anniversary. There are two plucking periods: rush and lean. The harvesting interval is 7–10 days in the rush period because of the crop’s high yield. In the lean period, the crop yield is low, so the harvesting interval is as high as 10–15 days.
The plucking involves the shoot of the plant. The plucked node contains a bud and leaves. The number of leaves varies according to the type of plucking. There are several plucking types: imperial, fine, medium, and coarse.
- Imperial plucking is the tiny bud or a young leaf,
- Fine plucking is the bud and two leaves,
- Medium plucking is the bud and three leaves,
- Coarse plucking is a random one, the bud, and more than three leaves.
Processing
The caffeine, catechins, and essential oils affect the brewing quality of the tea. Caffeine provides stimulation, whereas catechin oxidation creates a magical color and taste (astringency or bitterness). The essential oils provide the aroma. Oxidized catechin produces theaflavin (which imparts an orange or orange-red color) and thearubigins. The less catechin a product contains, the more color and flavor it will have.
The processing steps are withering, bruising or rolling, oxidation or fermentation, shaping, and pan-frying/ drying. The steps get included or omitted based on the variety of the product.
- Withering/Wilting; The process reduces the moisture and slows the rate of enzymatic oxidation. The withering occurs in a room with adequate ventilation and aeration or open air. In-room drying, the water content of the leaves drops to 35% overnight. This process makes the leaves pliable and easy to handle.
- Bruising/Rolling; The process damages the leaf; the damaged leaf secretes juices containing enzymes. There are two types of bruising: partial and extensive. The shaking or tumbling in the basket causes partial bruising, damaging only the leaf edges. In cases of extensive bruising, the leaves are rolled or crushed mechanically.
- Oxidation or Fermentation; Oxidation or fermentation (an industrial term) is a crucial step in tea processing. The enzymes secreted along with the juices cause a series of oxidation reactions. It results in a change in color, flavor, and taste. It is a deciding factor for the categorization.
- Fixation process; Oxidation is controlled or stopped by moderate heating.
- Shaping; The oxidized leaves are passed through a roller or rolled into strips by hand.
- Drying; The leaves are dried through pan frying, sun drying, or baking to reduce the moisture of the end product before grading.
How is the classification done?
There are two criteria for classifying tea.
- Geographical origin; The place where it is grown or originated. Small-leaf Chinese tea, Chinese Assam tea, and Indian Assam tea are the three classifications.
- Processing type; Every variety has its own set of processing. The processing improves the quality of the tea leaf and makes it more palatable. Based on the processing, the tea is named White, Green, Matcha, Yellow (not oxidized), Oolong (partially oxidized), and Black (fully oxidized).
Tea not oxidized;
White Tea
The buds are grown away from the sunlight, which makes them less green. The tender leaves or the buds with tiny silver hair are harvested once a year by the imperial plucking method. The leaves are wilted or steamed and dried immediately after plucking to prevent oxidation. The processing is stringent and delicate. Any oxidative change can alter the quality of the end product.
White tea has a mild flavor and imparts a light, pale white color.
Green Tea
The tea is famous for its subtle taste profile and health benefits. It has a nice green color because it is not oxidized.
There are chances that the leaves will get hurt during the plucking. So, the young leaves are plucked and immediately stored in cool air and high humidity containers for 3 to 8 hrs. This process minimizes the chances of oxidation of the damaged leaves. Steaming is done for 30 to 60 seconds or up to 150 seconds to arrest the enzymatic oxidation. During this process, the leaves obtain 75% moisture. The rolling and drying process subsequently reduces the water content. (6% approx)
In Chinese green tea, pan-frying is used instead of steaming to arrest oxidation. But it needs constant temperature monitoring and continuous stirring to prevent overcooking.
Matcha Green Tea
It comes from the same plant as green tea, with an exception. The bushes are under heavy shade for 21 days before the plucking starts. The processing is the same as green tea, but it is deveined and milled into fine powder after drying.
Yellow Tea
The leaves are pan-fried. Then it is packed in small bags while still warm, with a leaf temperature of approximately 45 degrees Celsius and 80% moisture. This process is known as sealed yellowing. During storage, non-enzymatic browning converts green to yellow color and lowers the catechin level. It is less grassy and bitter than green tea.
Partially Oxidized Tea;
Oolong is a partially oxidized tea with an oxidation level of 10-80%. The partial bruising and the fixation is the control point. The leaves are further rolled, dried, and roasted.
It has a sweet, grassy taste and a flower-like aroma. The manufacturer can adjust the oxidation level as per the required end product.
Fully Oxidized Tea;
The tea leaves oxidize for 45 minutes to 3 hours without any fixation. The goal is to achieve 100% oxidation.
The black tea is fully oxidized. The processing involves five steps: wilting, bruising, oxidation, rolling, and drying. The end product is black or dark brown, and the brew is orange or orange-red.
Fermented Tea;
It requires post-processing, where the dried tea leaves are pressed and fermented. Fermented tea, like Pu’er, follows a similar treatment to green tea, except for aging.
The wilted (optional) leaves are pan-fried, rolled, and sun-dried. The aging step starts with mildly steaming leaves and compressing them into blocks. Then the blocks are aged. Two processes, microbial fermentation, and enzymatic oxidation occur during aging.
The raw-aged tea has a distinguished floral, grassy, fresh, herbal, fruity, or honey aroma. Too much fermentation makes the tea musty or fishy-smelling.
Health Benefits
Tea is a stimulant with antidepressants, anti-inflammatory, and antioxidant properties. It can improve immune responses as well.
Most of the benefits are related to the components like polyphenols. Tea contains phenols like catechins. The number of catechins varies with the processing type and the way of brewing. It is higher in white, yellow, and green or minimally processed tea. The concentration of phenols is more elevated in hot teas than in instant or iced tea.
The best way of brewing
What has history taught us?
The use of tea is an ancient affair that has evolved throughout history. In the fourth and fifth centuries, the people of Yangsta Valley, China, uniquely prepared tea. They boiled the tea cakes (steamed and crushed leaves) with rice, milk, salt, spices, orange peel, ginger, and onions. The processing and brewing started much later, during the eighth century, under the Tang dynasty. During this era, a famous poet and tea pioneer, LuYu, created the scripture “Chaking.” It explains the art of brewing. In later history, the Chinese developed the art of whipping and steeping.
The Brewing Instruction as per “Chaking”
Choose the ingredients with utmost care. The mountain spring water stands first on the list and then comes the river water.
Before using, roast the tea cake and make powder.
Brewing has three stages: a first, second, and third boil.
The first boil starts with the formation of tiny bubbles. At this stage, add the salt.
The second boil starts with the formation of crystal beads like bubbles. Add the tea at this stage.
The third boil is the vigorous boiling of tea water. Add cold water to the kettle to bring back the temperature. Serve the tea warm.
Tea’s allure spread from China to Japan and throughout Europe. The British made their tea by adding boiled water to the tea powder or leaves, steeping it for five to eight minutes, and then straining it. The tea made with this method was bitter; people added sugar and milk to enhance the taste. It was a popular drink served at ceremonies, parties, or gatherings.
Brew tea your way
Nowadays, we have many options, from leaves to powder to instant tea bags. At times one could need clarification while choosing.
Choose white, yellow, or green if you want a healthier option. This tea performs best when brewed at a lower temperature of around 180 degrees Fahrenheit or 80 degrees celsius, not more the 2 to 3 minutes. You can enjoy the mild flavor and subtle nature of the tea.
For stronger ones, you have to choose black or oolong tea. This tea requires a more extended brewing period of 3 to 5 minutes at 200 degrees Fahrenheit approx.
Ultimately, the best tea to keep you energized throughout the day is the one that works best for your individual preferences and needs. You may prefer a brisk, bold black tea, a refreshing and soothing green tea, or a creamy and warming chai blend.