Tea varieties

Tea varieties & nbsp; & minus; a topic that can be discussed endlessly. There is simply no single classification.

The online store of the Russian Tea Company offers more than 500 types of such products . How to find your tea that will invigorate, delight with unsurpassed taste and aroma? To do this, you should familiarize yourself with the main classifications of tea varieties.

Countries where tea is produced

The classification of tea varieties by country of production is the most popular. There are typically five items.

We are talking about countries that are world leaders in the production of tea products. In accordance with this, the following varieties of tea are distinguished:

  • Китайский. Celestial & mdash; homeland of the tonic drink, so it is not surprising that a variety of teas & mdash are produced in this country; from light white to rich black. Plantations are located in such provinces of China as Yunnan, Sichuan, Fujian, Anhui, Hunan.
  • Индийский. India has the second highest tea supply in the world. Assam and darjeeling are the most popular among connoisseurs of an invigorating drink.
  • Цейлонский. This exotic island has all the conditions for a rich harvest. What tea varieties are from Ceylon? The main ones are dimbula, uva, ruhuna, kandi, sabaragamuva, which are grown in the regions of the same name.
  • Кенийский. In Africa, only black tea is produced. It has a rich taste and color. Fertile land and gentle sun make it possible to receive high-quality raw materials.
  • Японский. In Japan, green tea is produced, which can be supplemented with various components, including puffed rice. No less exotic match & minus; a mixture of powdered leaves that is very tasty and healthy.

What are the fermentation grades?

According to the classification, which is recognized in the Middle Kingdom, there are such varieties of tea:

  • white & mdash; valuable and rare drink from young kidneys, which are practically not processed;
  • yellow & mdash; collected in spring, only fresh shoots are used, which are dried, steamed and dried;
  • green & mdash; noble drink has a tart rich taste, leaves are hardly processed, retain a lot of useful substances;
  • oolong & mdash; made from mature sheets that are sluggish, twisted and fermented, then fried, which gives a spicy flavor to the drink and well-perceived floral notes;
  • black & mdash; fermented tea, when brewed, acquires a rich amber or red-brown color, in its taste one can feel astringency, honey and flower motifs;
  • red & mdash; strongly fermented tea, which when brewed gives a rich color, tastes different from black;
  • pu & mdash; pressed tortillas, tiles in which fermentation continues, upon contact with water, they perfectly reveal all the richness of their taste.

Grade tea varieties

It should be noted that the division of tea by grade is the merit of European businessmen who introduced the concept of tea division according to the standard of leaf-from large leaf to small leaf.

However, dividing tea varieties by grade is only used for black tea varieties!

This classification is based on the parameters of the size and integrity of the leaf, so whole-leaf tea and cut (broken) tea are distinguished.

Whole leaf teas include Orange Pekoe (PO), P (Pekoe), Flowery Pekoe (FP), Flowery Orange Pekoe (FOP), Golden Flowery Orange Pekoe (GFOP), TX ippy Golden Flowery Pecoe (TGFOP), etc.

A cut (broken) sheet is often as good as whole-leaf in taste and aroma, but when passing through a special sieve, broken cups slip lower, having a Broken indicator: for example, BOP (Broken Orange Pekoe), FBOP (Flowery Broken Orange Pekoe) and etc.

Tea Leaf Twist

Interestingly, different types of tea leaf twisting can be used in the production of different types of tea.

For example, when making green tea due to the fact that production technologies are slightly different (certain temperature, humidity), the twisting step is carried out depending on the tenderness of the tea leaf:

  • Tea leaf and kidney are very delicate and usually twist only slightly,
  • if 2-4 tea leaves are used in the production of green tea, which are characterized by greater fleshiness, then twisting can be more aggressive & ndash; to the degree of & laquo; pearls & raquo;.

Expressive varieties of green tea are as follows:

Oolongs are also different. First group & mdash; teguanyin (light oolong). A prominent representative of this type of tea is & laquo; Ansi & raquo;. Dark oolong in the process of preparation go through the stage of languishing, resulting in drinks with an unusual taste. You should try & laquo; Da Hong Pao & raquo; and & laquo; Shui Xian & raquo;. Another category & minus; gaba with a vibrant floral flavor. For example, it includes & laquo; Alishan Ulun & raquo;.

Black teas are equally diverse. Their classification is based on the place of growth, leaf category, processing features.

Drinks differ in taste, colour and aroma. If you like relatively light tea, you should try & laquo; Jin Jun Mei & raquo;. To produce it, the first sheet and kidney are taken, which are finely twisted, thermally processed

Prefer drinks with strong notes of dried fruit?

You will like & laquo; Golden snail & raquo;. Special attention should be paid to the baikhovy tea compressed in the form of a nest & laquo; Tyo-cha & raquo;. Its taste is rich, there are notes of haze.

Puers are divided into two types & mdash; & nbsp; shen puers & nbsp; and & nbsp; shu puera . They differ in manufacturing technology, taste characteristics, color and aroma. The package, as a rule, is marked with 4 numbers, by which you can find out the year of creation of the unique recipe, sheet type and manufacturer.

In the online store of the Russian Tea Company, you will definitely find the type of tea that will become your favorite. For more information about the product you are interested in, contact your ECC managers.

Products mentioned in the article