Yunnan Large Leaf Cultivar
Historically through time the term “Tea” has referred to leaves plucked from a Camellia Sinensis plant and processed into a steep-able beverage, or to the steeped beverage itself. In present times, the term “Tea” is more loosely used to describe a wide range of botanicals that are steeped and/or the beverages that result from the steeping. This category includes many plants beyond the historical Camillia Sinensis “Tea”.
Understanding the distinction between Camellia Sinensis derived beverages, and those derived from other botanicals creates a foundation for understanding different “Tea Types” within the Camellia Seninsis grouping.
For purposes of our explanation here, let’s refer to the Camellia Sinensis derived “Teas” as “True Tea”, and those derived from other botanicals as “Botanical Infusions”.
Within the category of “Tea Types” then we include both “True Teas” and “Botanical Infusions”.
From any Camellia Sinensis cultivar, any “True Tea” type can be produced. Although the specific cultivar has significant impact on the end product, it is the processing of the leaf that determines the final tea type rather than the cultivar itself.
Oxidizing Anhui China Keemun
It is Oxidation than, that during the processing of the leaf makes the differentiation between tea types. Even more important in determining the tea type is the oxidation level than the cultivar itself. Learn more about oxidation in tea.
A wide range of “True Tea” types exist in today’s world of tea. The following is a list of the most common tea types:
- White Tea
- Green Tea
- Yellow Tea
- Oolong Tea
- Dark Tea
- Pu’er Tea
- Black Tea
- Chai Tea
- Display Teas
- Flavored Tea
- Iced Teas
- Herbal & Infusions
Beyond these tea types ,other beverages commonly referred as “Tea” are in fact “Botanical Infusions”.
When considering “Teas” for specific effects or results, understanding the difference between “True Tea” and “Botanical Infusions” enables you to select the correct beverage for you and your current situation.
