"Tea” is a General term for a drink made from the brewed leaves of a plant camellia sinensisSince the discovery of humble tea leaves thousands of years ago in southwest China, their qualities have been used to create millions of varieties of warm drink, influenced by different tastes, cultures and traditions.
Classification of tea by "color": green, Oolong, white, black – comes from various processing methods and oxidation, a natural process that dramatically changes the quality of tea leaves.
Think about how an Apple that is damaged or cut, exposed to air, gradually turns brown. The oxidation process in tea is very similar.
Green tea has been consumed for centuries throughout Asia and is known for its tonic and energetic properties. This type of tea is the primary source of the entire range of warm drinks known to us today.
Fresh-cut leaves are heated by roasting or light roasting to preserve the fresh green color and its beneficial properties. The result is a filling fragrance, from herbal freshness to smoky almonds, from rich to invigorating light and subtle profile.
When fresh tea leaves are left to wilt for a short time, immediately after they are pulled off, the result is white tea. This is the easiest to prepare. Decoctions of white tea have a light, not very rich color, but definitely their taste qualities can not be characterized by the same.
The notes that are felt can carry both the taste of juicy fruits and refreshing herbs, as well as have a smoky and even slightly spicy hue.
Often forgotten because of the more famous varieties of tea, Oolong Tea offers the richest range of flavors and aromas. The old tea leaf treatment can take even days, requiring a strict schedule of various procedures that achieve the distinctive character of Oolong tea.
The taste palette that covers this type of tea begins with "floral-green" motifs, passes through rich fruit sensations and reaches rich dark and resinous scales.
Black tea offers some of the most intense flavors of all types of tea, thanks to the intensive processing of the leaves, which stimulates their oxidation. Like withering in fruits when they are sore, tea leaves change color and taste with more specific processing.
Black tea can be fruit-flavored, switch to a strong malt flavor, and go all the way to the intoxicating notes of resin.
FLAVORS AND BLENDS
The practice of flavoring tea is age-old. As early as the Ming dynasty (1368-1644), when the processing of Chani leaves begins, experienced craftsmen begin to experiment by adding various fruits and plant colors to tea or when serving it to satisfy the older members of society.
Although the term " tea " is widely used, if we must be specific, any steams that are not made by the camellia sinensis plant it should be called an herbal infusion or herbal decoction. For centuries, various cultural ethnic groups around the world have drunk decoctions of a wide variety of herbs, flowers, and plants because of the stimulating, calming, and healing effects they have on the mind and body.
Source: Paper And Tea