Tea 101: Primary Tea Types
All tea essentially comes from the same plant. While there are various jats (varietals) and two main categories of tea plant (Camellia sinensis sinensis and Camellia sinensis assamica), it is the processing of the tea that creates the primary tea types: White, Green, Oolong and Black. There are other categories that are lesser known in the US or the West as well as secondary process tea categories.
White - Any variety of Camellia sinensis where the immature, un-opened buds are plucked just prior to opening and are not processed but directly steamed or fired. The name comes from the silvery-white hairs on the buds, which give a slight white color. Compared to other teas, it has the lightest liquor ranging from almost clear to pale amber. The G. S. Haly Co.’s pick of white teas includes those rarities from Fuijian province and organic varieties.
Green – Any variety of Camellia sinensis that undergoes a process of firing or steaming immediately after plucking. This stops any enzyme action or oxidation of the leaves. The taste or character of green tea is heavily determined by the choice of clonal plant used, time of plucking, shoot maturity, geographic and weather conditions and cultivation method. The G. S. Haly Co. offers a variety of green teas from classic Chinese and Japan greens to more exotic Formosa and Darjeeling greens.
Pouchong – The name Pouchong means "folded-sort" – so called from the practice of wrapping certain varieties in cotton "paper" during the oxidation stage. Although originally produced in the Fujian province of China, the majority of world production now takes place in the Wenshan area of Taiwan. Most grades of oolong, such as fancy, have been oxidized to approximately 70%, pouchongs are usually fired after only 10% or less. Pouchong teas tend to have a mild sweetness with floral overtones. This type of tea refers exclusively to the most delicate possible of oxidation of Jade Oolong. Almost a green tea, the liquor is yellow-golden and the aroma delicate but more pronounced than that of most green teas.
Oolong - Any variety of Camellia sinensis that undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Oolong tea’s enzymes are partially oxidized to create a liquor that ranges from reddish brown to green to pale yellow. The G. S. Haly Co. standard collection of Oolongs focuses on those famous and finest types mostly from Taiwan and China.
Black – Any variety of Camellia sinensis that undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Black tea requires a longer or fully oxidized enzyme process to create the character, color, flavor and aroma. The G. S. Haly Co.’s extensive selection of black teas spans many estates across Asia and Africa.
Pu-erh - Pu-erh teas are very unique and are the only tea designed and processed to age. Literally like a wine, Pu-erh’s chemistry, flavor and aroma changes over time. The exact complete processes on how Pu-erh is made, even in the 21st century, is still a guarded secret that only few Chinese tea produces know. Pu-erh tea originates from the Yunan Province near the city after its namesake. The musky, spicy and earthy complex flavor of Pu-erh is distinct and similar to a very robust straight Cabernet. Up until the last couple decades, Pu-erh was prohibited in the US by the US Tea Board simply for the reason that it was so different from what “normal” tea was thought to be. Pu-erh is made from green or black tea, which is then sprayed with an unknown bacterium and allowed to undergo a sort of fermentation. Typically it is compressed into many shapes (Toucha – Bird’s Nest or Bricks are common) or left loose. It improves with increasing age so does its rarity and price.
Once teas have been processed into a particular type, then secondary processes can be performed to further enhance or change the tea.
Flavored - Flavored teas offer a wonderful variety of aroma, flavor and complexity to suit every palate, mood and occasion. The G.S. Haly Co. teas use flavors that are known as Nature-Identic in the European Union. These flavors have raw materials that are found in nature and have the same molecular structure as Natural Flavors but have been synthetically produced. Under the laws of the US Food & Drug Administration, European products labeled “Nature-Identic” are considered artificial and must be labeled accordingly in the US.
Scented – Scented, as the name implies, refers to the presence of a fragrance imparted through temporary contact or exposure to the smell of flowers or other aromatic plants. The G. S. Haly Co.’s assortment of scented teas focuses on the classical varieties and use exception quality base teas.
Blends – Blended teas provide a fantastic cup to meeting several culinary needs at once. G.S. Haly Co.’s English Breakfast blend’s briskness, pungency and strength is designed to match well with sugar, milk and heavier foods.
Decaff – Tea from the Camillia sinensis contains from 1.6% caffeine in Formosa broken leaf to type to 4 – 4.5% in most other types. According to the US Food & Drug Administration, 97% of the caffeine must be removed in order to label the tea “decaf”. Some teas are 98% caffeine free; these teas have never been decaffeinated but have a naturally low caffeine count. Caffeine free labels only apply to herbals, not traditional teas. The G. S. Haly Co. only offers the two types of decaffeination processes permitted in the US, ethyl acetate and CO2, in a full range of black, green and flavored teas.
Tisanes – Not tea but commonly referred to as “tea”, tisanes are any steeping of fruits, herbs, flowers, spices or any plant derived steeped drink.
