Manual Gastroback 42439 Gourmet Tea (page 9 of 24) (English)

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Tea insights

There are four main types of teas from the tea plant camellia sinensis. The picking and

processing methods determine the type of tea finally produced.

1. Black Tea

Black tea is the most common type of tea worldwide. It is made by fer-

menting the harvested leaves for a couple of hours before heating or

drying. This oxidation darkens the leaves and increases the amount of

caffeine. Of all the teas, black tea has the strongest

colour and flavour.

2. White Tea

White tea is the rarest and the most exclusive tea. White tea consists of the

whitish buds of the tea plant which are steamed then left to dry naturally.

This tea is low in caffeine and has a slightly sweet flavour.

3. Green Tea

Green tea makes up approximately ten percent of the world’s tea. The lea-

ves are picked, rolled and dried before they can go brown. Green tea has

a distinctive aroma and has a

slight astringent taste.

4. Oolong Tea

Oolong Tea is semi fermented, which means leaves are processed immedi-

ately after picking. They only have a short period of oxidation which turns

the leaves from green to red/brown. Its leaves have a floral, fruity quality

and hence have a delicate fruity taste. It is recommended not to drink Oo-

long tea with milk, sugar or lemon.

5. Herbal infusions or Tisanes

Herbal infused teas are not produced from the tea plant, but from flowers, leaves, roots

or seeds. Common herbal beverages are chamomile, peppermint, fennel, rose hip, and

lemon verbena. Herbal infusions that do not contain tea will generally not become bitter

with extended brews. These can often be brewed with boiling water 3 times without jeo-

pardising the taste.

6. Blends

Tea producers make blends by combining different types of teas, often in order to achieve

flavour consistency from one season to the next. Common black tea blends include English

Breakfast, Earl Grey, Irish Breakfast, and Russian Caravan.

TIP: Brewed tea leaves make an ideal garden fertilizer and help condition the soil.

Tea storage

• Teas stored inside a vacuum sealed bag can be stored for up to two years, depending

on the quality and grade of tea. Once opened, tea should be stored in an airtight contai-

ner and kept in a dry and dark place.

• Once opened, black teas will last longer than green and oolong teas but all tea needs to

be stored in ideal conditions.

• You can tell when tea is past its best if it has lost its aroma and will create either a bitter

or dull tasting cup.

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Gastroback 42439 Gourmet Tea Manual

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