Today, there are more than 1000 types of different teas, which, of course, will be difficult for an ordinary person to understand. Therefore, professionals have created a classification of tea varieties so that people can choose the drink that has the necessary properties and qualities. These properties, in turn, depend on the conditions in which it was grown, collected, processed and stored. There are several classifications.
How tea is classified according to the type of plant
There are three main types of plant known in the world from which tea is made:
• Chinese (grown in Vietnam, China, Japan and Taiwan),
• Assamese (grown in Ceylon, Uganda and India),
• Cambodian (grows in Indochina).
The Chinese plant looks like a bush from which shoots are harvested by hand. Assamese tea grows on a tree, which sometimes reaches 26 m in height. Cambodian tea is a mixture of Chinese and Assamese plants.
More types of tea are produced in China than in other countries. They make black, green, white, yellow, red tea, as well as oolong – a unique product that combines the qualities of red and green tea. Another interesting variety is pu-erh, which is also produced here. Pu-erh is a special post-fermented tea.
Chinese tea is always large leaf. A large number of flavored varieties are produced here, more than in other countries.
In India, black tea is most often produced, the taste of which is richer in comparison with the teas of other producing countries. Indian varieties are available in the form of granules or cut.
The world of Indian tea is striking in its variety and richness of taste. Tea producers here use a technique such as blending. This is when 10-20 existing varieties are mixed to obtain a new type of tea.
The widely known Ceylon tea is produced in Sri Lanka. It is made from Assamese wood, making it a green and black tea. In this country, tea is made in the form of granules and cut leaves.
The most valuable tea is considered, which was made from the newly appeared shoots and leaves of trees growing in the South of Ceylon in the highlands. Since the trees grow at an altitude of 2000 meters, this tea is considered not only environmentally friendly, but also filled with the energy of the sun.
In Japan, as a rule, green tea, which is made from Chinese plants, is popular. Black tea is not widely spread here.
In Africa, particularly in Kenya, black tea is produced. Here the tea leaves are cut. As a result, the tea has a pungent taste and extract. Because of this, European producers make blends with other teas using African teas.
The tea world of Turkey is all sorts of medium to inferior black teas. To prepare them, the tea will have to be boiled or cooked in a water bath.
Fermentation is an oxidative process in the leaves of a tea plant. It occurs under the influence of sun, moisture, air and enzymes. All of the above factors and also the time allotted for this process make it possible to obtain tea of different varieties: black, green, yellow or red.
In Europe, teas are divided into:
• High-grade whole tea leaves,
• Medium – cut and broken teas,
• Low-grade – residues from drying and fermentation.
Depending on the type of processing, teas are divided into broken and whole-leaf teas, tea seedings and tea dust.
The world of tea does not end there, because there are also teas with different types of flavors, as well as with herbal additives of natural origin, and many others.