All black, green, Oolong, white, yellow, and Pu-erh teas come from the same plant, Camilla Sinensis. After fresh tea leaves are plucked, it is what happens next, in a process of drying and oxidization (often mistakenly called fermentation), that determines the type of tea. All other teas are in fact tisanes, herbal infusions made from a variety of plants and herbs found the world over:
Green tea
Green tea leaves are dried (via steaming or firing) before any oxidization occurs. It is one of the more delicate teas. The leaves retain much of their goodness, and are high in polyphenols and anti-oxidants.
The delicate nature of the tea requires brewing at lower temperatures. Use water warmed to 180F degrees and steep leaves for two to three minutes.
Methods for firing and drying green teas differ depending on location; sometimes the leaves are pan-fired, sometimes oven fired…
Oolong Tea
Oolong leaves are partially oxidized before firing, creating a tea profile between green and black that varies widely and wonderfully, depending (among other factors) on the degree of oxidization. Because of the terrific variety among Oolongs, from light to dark, they are appreciated by tea connoisseurs everywhere. Oolongs are most often brewed at temperatures below boiling.
Black tea
Black tea leaves are fully oxidized before firing, creating a full-bodied tea type that is, in general terms, one of the most famous the world over. Because of the hearty nature of black teas, they can be brewed at high temperatures. Use boiling water and steep the leaves for three to five minutes.
Rooibos
Rooibos is cultivated intensively in the Western Cape region of South Africa, which is not on the usual tourist circuit in spite of its dramatic scenery and rugged vistas. But its natural attractions are gaining international notice, particularly the stunning display of spring wild flowers that decorate the adjacent landscape in September and October following good winter rains. In most years, the dry brown scrub is replaced briefly by a dazzling coat of yellow, orange, white and blue flowers - and even the air tastes sweet when nature is in a playful mood. In this relatively dry area the Winterhoek and Cedarberg mountain ranges proclaim the timeless grandeur of nature, and their slopes provide perfect conditions for growing the Aspalathus Linearis plant whose fine, spiky leaves are brewed for rooibos. It grows in coarse, sandy soil that is low in acidity and holds moisture from the winter rains quite well.
Farmers in the region have enjoyed rooibos since the distant past, but its commercial exploitation really began in the early part of the 20th century when a pioneering soul, Benjamin Ginsberg, an immigrant from Tzarist Russia, tried it, liked it, and realized that the beverage the local folk called tea had trading potential. Ginsberg’s family had been in the tea business for many years, and this provided him with the expertise to market the Western Cape’s own “mountain tea”. As cultivation methods were developed - and boosted by a shortage of Ceylon tea during World War II - production increased down the years. Today it is an important part of the region’s economy in districts that have names like Clanwilliam, Citrusdal, Van Rhynsdorp, and Calvinia.
Rooibos is, of course, an infusion and you prepare it just as you would a more familiar type of tea or infusion. Warm the teapot with boiling water, add leaves or bags (one heaped spoon or one bag per cup), pour boiling water into the pot and allow to steep for two to three minutes. It can be enjoyed piping hot or chilled, day or night. The fact that it is caffeine-free makes it especially popular as a nightcap - a soothing beverage at the end of a long day. An added benefit: rooibos can be reheated on the stove or in a microwave oven without harming its delicate flavor in any way.
Many Rooibos lovers enjoy it just as it comes with nothing added. Others add milk, honey, sugar or lemon. At social gatherings these days, it is often served cold and mixed with fruit juice or champagne or red wine in a punch bowl. For the health conscious, rooibos provides calcium, iron, potassium, zinc, magnesium and sodium.
Tea by type :
Herbal and fruit teas (also called “Tisanes”) are not made from the same plant that brings us black, green, and Oolong teas.
However, they are caffeine free, delicious, refreshing, calming, exotic, healthy, and generally an essential part of the experience that comes to mind when we think “tea.”
Below is selection of caffeine free herbal and fruit teas:
- Chamomile
- Mint
- Cinnamon
- Lemon & Orange (Citrus)
- Ginseng
- Apple
- Peach
- Strawberry
- Raspberry
- Vanilla
- Fennel
- Other Flavors & Ingredients
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