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Magnolia Tea Guide

We Love Tea :-)

Tastes of Tea

There are many kinds of tea. There are tea leaves growing up on cool mountainous areas, and there are tea leaves that survive the heat of the tropics. Furthermore, the size of the leaf as well as the way it is processed results in further classification. This means that you can have the same two tea leaves harvested from the same place and still come up with different tastes and types of tea.

Here are some aperitifs:

Green – means that the leaves were not fermented nor withered but steamed after they were harvested. Oxidation does not occur even after the leaves are dried, resulting in a very light tea. This kind of tea is generally favoured by those in East Asia.

White – a delicate tea that is a result of using only top buds and young leaves. They are only partially oxidized, withered and rolled.

Black – it is when a tea leaf is fully fermented and processed, and makes 97% of the tea that is enjoyed all over the country.

Oolong – a mainstay in Chinese restaurants, this tea has a pungent taste that resulted from its half-fermentation process.

Gradation of Teas

Tea grades refer to the size of the leaf and the resulting colour of the tea.

Broken Pekoe Souchong – tea which is bolder than broken pekoe, and is lighter in the cup.

Souchong – a pale tea.

Broken Orange – generally has good colour and strength, and has become a mainstay of a blend

Fannings – is a tea that has good colour in the cup and is good for quick brewing.

Dust – is used for brewing a strong cup of tea quickly, and is used only in blends.

Orange Pekoe – light and pale in colour.

Pekoe – generally has more flavour than Orange Pekoe.

05-02-2010

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