Question

Explain three types of tea.

Answer 1

1. Black Tea: Black tea is fully oxidised and is the most often consumed kind globally. After the green leaves have been plucked and withered, they are rolled to break their cells and allowed to totally oxidise in a humid atmosphere. This chemical reaction turns the leaves to dark brown or black, decreases the harsh tannic acids, and produces a powerful, assertive, and deep malty flavour profile with a reddish-brown infusion.
2. Green Tea: Green tea is completely unoxidized, which means the natural enzymes are deactivated right after harvesting. The fresh leaves are rapidly pan-fired or steamed to retain their natural green chlorophyll, vitamins, and high antioxidant levels. Because oxidation is totally prevented, green tea has a fresh, grassy, or vegetal flavour profile and produces a pale green or yellow liquid when brewed.
3. Oolong Tea: Oolong tea is a classic Chinese variety that has been partially oxidized, placing it between green and black teas. The leaves go through a highly controlled oxidation process that is interrupted midway (usually between 10% and 70% oxidation) by heating them. This unique approach imparts a highly nuanced, smooth flavour profile to oolong, combining the fresh, floral perfume of green tea with the rich, deep fruit notes of black tea.