{"id":305,"date":"2022-09-29T16:35:40","date_gmt":"2022-09-29T16:35:40","guid":{"rendered":"https:\/\/universocriativo.space\/solaris\/?p=305"},"modified":"2023-03-08T15:01:05","modified_gmt":"2023-03-08T15:01:05","slug":"the-different-types-of-tea","status":"publish","type":"post","link":"https:\/\/universocriativo.space\/solaris\/the-different-types-of-tea\/","title":{"rendered":"The different types of tea"},"content":{"rendered":"

Solaris Tea Guide to Fermentation<\/h2>\n

Many types of tea come from the same plant, Camellia Sinensis.\u00a0 The different types of tea (e.g.\u00a0Black tea, Green tea, Pu-Erh, Oolong tea<\/a>) are the result of differences in the tea manufacturing process, and not due to different types of tea plants.\u00a0 However, from experience, tea manufacturers have discovered that certain varieties, locations, and seasons tend to produce Camellia Sinensis (tea plants), which produce better qualities of certain classes of tea.<\/p>\n

One of the key steps in the tea manufacturing process, that is a factor in determining the type of tea that is produced, is the degree of fermentation the tea leaves are allowed to undergo. The term fermentation when applied to tea is something of a misnomer, as the term actually refers to how much a tea is allowed to undergo enzymatic oxidation by allowing the freshly picked tea leaves to dry.\u00a0 This enzymatic oxidation process may be stopped by either pan frying or steaming the leaves before they are completely dried out.\u00a0 One method of classifying teas are is based on the degree of fermentation: a) Non-fermented and Very Light Fermentation, b) Semi-fermented, c) Fully-fermented.<\/p>\n

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Non-fermented and Very Light Fermentation:<\/strong><\/h3>\n

These teas retain quite a bit of their original flavour.\u00a0Green teas<\/a>\u00a0fall in this category.\u00a0 Most green teas like\u00a0Dragon Pearl<\/a>\u00a0stop the fermentation process through pan frying while a few will stop the fermentation process through steaming.\u00a0 White teas undergo very light fermentation during the withering process. Sometimes these non-fermented and very light fermented teas will be scented with Jasmine petals to give the tea an aroma of Jasmine.\u00a0 Examples of Non-fermented teas: Green Tea,\u00a0Jasmine scented Green tea<\/a>, Yellow Tea,\u00a0White Tea<\/a>.<\/p>\n

For a detailed overview of Green Tea go to\u00a0Wikipedia<\/a><\/p>\n

Semi-fermented:<\/h3>\n

Tea which are allowed to undergo 10% to 80% fermentation fall into the broad category of semi-fermented teas.\u00a0 Tea brewed from semi-fermented tea leaves have a slight yellow to brown hue and possess a subtle fragrant aroma.\u00a0 These teas can be further classified into three categories based on their levels of fermentation:<\/p>\n