Types of tea, Camellia sinensis


Tea cup The taste of tea varies according to where and how it is grown: altitude, climate, and soil affect the flavor. China, India, and Japan are the major tea producers, but Kenya (especially east of the Great Rift Valley) and Georgia (Caucasus Mountains) also have good teas.

Harvesting, drying, and processing also affect the quality of the brew. Some teas are blended, e.g., Earl Grey, while others are flavored, e.g., jasmine tea.

Here are some of the most widely available, popular types:

Chinese Green Teas
Type served in Chinese restaurants. Mild, fruity, pleasant.
Chinese Oolong Teas
Generally, strength is greater than green teas but milder than black teas. Chinese (Formosa) Oolong is considered one of the finest of teas.
Chinese Black Teas
These have flavors ranging from mild, to smoked, to strong. Keeman, from Northern China, has a deep, rich flavor. Lapsang Souchong, a large-leaf tea, is rich and full-bodied with distinctive, delicate, smoky, tarry flavor.
Indian Teas
All teas from India are black teas. Assam, grown in Northeast India, is a classic with strong, malty taste. Darjeeling, from Northern India, has a delicate, distinctive flavor. Darjeeling Broken Orange Pekoe is considered by many as the "champagne of tea".
Ceylon Teas
Sri Lanka (formerly Ceylon) produces only black teas. Most Ceylon teas have rich color and flavor and are known for fine quality. Orange pekoe and broken orange pekoe produce an aromatic fragrance and delicate, fresh tasting tea.
Japanese Green Teas
Quite different in taste from Chinese green teas with stronger flavor. Sencha has long green leaves and makes an easy-to-drink tea for everyday drinking. Sencha Brancha combines tea leaves and rice that results in a nutty flavored beverage.

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Comments: The recipe for Earl Grey tea, a blend of Keemun and Darjeeling flavored with bee balm, was given to Earl Grey by a Chinese mandarin.

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