Tea: Camellia Sinensis, Part 2

The Little Book of Healthy Teas
by Erika Dillman

(Page 2 of 2)

Oolong Tea

Oolong tea falls in between black and green tea in terms of processing, taste, and other characteristics, and as a result, shares qualities of black and green teas. During processing, the withering and fermentation (i.e., oxidation) stages are combined, and last only four or five hours rather than the twenty-four-hour fermentation process used to make black tea. Then the leaves are fired to halt fermentation, sorted, and packed. This process results in semifermented tea that contains less caffeine than black tea. Below are a few types of oolong teas from China and Taiwan.

Name	Origin	Characteristics
Formosa oolong	Formosa (Taiwan)	Smooth, medium-bodied with a hint of ripe fruit taste, golden amber liquid.
Wuyi	China	Lighter in color than Formosa oolong, with a hint of green peeking through the amber. Floral flavor.
Ti Kuan Yin	China	Not as dark as Formosa oolong with a floral flavor.

Green Tea

Green tea is made from unfermented tea leaves. Immediately after picking, leaves are panfired in a large metal wok or steamed to break down the enzymes in the leaf that cause fermentation. Panfiring also softens the leaves for rolling. Next, leaves are rolled, then dried, sorted, and packed. This process generally takes twenty-four hours or less.

Because green tea is the least processed tea, except for white tea, more of the tea leaf's beneficial properties remain intact. Green tea has half the caffeine of black tea and varies widely in appearance and taste. Some green teas are light, mild tasting, and pale green or yellow in color. Others can have a bitter or grassy taste. Matcha, the strong tea used in Japanese tea ceremonies, is characterized by its frothy jade liquid. Most of the world's green teas come from Japan, which produces only green teas, and China, which produces black, oolong, and green teas. Below are several well-known green teas.

Name	Origin	Characteristics
ChunMee	China	Also called “precious eyebrows.” Light green (with a hint of golden hue) liquid with a sweet, musty taste.
Dragonwell	China	Also called “dragon's well.” Yellowish green liquid with a sweet grassy taste.
Gen mai cha	Japan	Some call this “popcorn tea.” Blended with roasted and puffed brown rice, it has a roasty, toasty flavor like popcorn.
Gunpowder	China	Named for the appearance of the individually rolled leaves, which resemble pellets or gunpowder. A strong-bodied green tea with hints of sweet and earthy flavors. Medium color green liquid.
Gyokuro	Japan	Also called “precious dew,” this is the finest tea made in Japan. The leaves are a very deep green and, once brewed, produce a luminescent liquid, light green in color. A sweet taste with hints of the sea.
Hojicha	Japan	Made from toasted green tea leaves, it produces an amber or light brown liquid. Hojicha has the most body for a green tea, with a taste reminiscent of almost burnt toast.
Hyson	China	Small, slightly curled green/gray leaves. An earthy, medium-bodied tea.
Matcha	Japan	Thick, frothy, bitter, bright green. Used in traditional Japanese tea ceremonies.
Pi Lo Chun	China	Also called “green snail spring” or “astounding fragrance.” Small leaves curled like snail shells. Tea has a pronounced sweet flavor and aroma.
Sencha	Japan	Fresh taste, pale green, relaxing afternoon tea, with a hint-of-the-sea taste.

White Tea

The purest of all teas, white tea is made from the fresh downy buds of the Camellia sinensis bush. White tea is the least processed and rarest of teas, drunk primarily by tea connoisseurs. You won't find white teas at the supermarket, only at fine specialty tea shops. A premium white tea like Yin Zhen (silver needles) can cost $120 or more a pound.

Name	Origin	Characteristics
Yin Zhen	China	Also called “silver needles.” The most exotic and expensive tea, harvested by the imperial plucking method.
Pai Mu Tan	China	Smooth, mellow, flowery taste made from large leaves.

Pu'erh Tea

Originally produced in China's Yunnan Province and named after the ancient trading town of Pu-er, Pu'erh tea is a favorite in China. In Yunnan, Pu'erh is considered a medicinal tea, drunk with or after a meal to aid digestion. It is also believed to reduce cholesterol. Pu'erh is the only tea that is aged before processing and whose taste improves with age. Premium pu'erh teas are aged from twenty to sixty years. This mystery tea is processed under vigilant security and secrecy. Nobody outside of its manufacturers in China knows exactly what makes this tea so remarkable. In fact, during the Ming Dynasty (1368-1644) trespassers caught on the plantation were executed.

Name	Origin	Characteristics
Pu'erh	China	Dark black tea with smooth, rich, earthy (peaty) flavor.

Herbal Teas (Tisanes)

Technically speaking, herbal teas, called “tisanes” in Europe (tisane is the French word for infusion), are not considered true teas since they are made from dried herbs and do not contain tea leaves. However, for simplicity, all of the warm beverages mentioned in this book will be referred to as “teas.”

Like tea, herbal teas have been consumed for centuries as healing tonics and traditional medicines. Their use as refreshing beverages is a relatively recent development, and in Germany, where pharmaceutical-quality herbal teas are sold as over-the-counter drugs, 60 percent of packaged teas are medicinal teas. Peppermint, chamomile, and ginger are just a few types of herbal teas. (See chapter 5 for more information on herbal teas.)

Robust Rooibos: The Redbush Tea

Rooibos tea (pronounced “roy-boss”), grown only in South Africa, shares the best qualities of black and herbal teas. This herbal tea resembles strong black teas in appearance and flavor, but it is naturally caffeine-free, low in tannins (a type of polyphenol in black tea responsible for its sometimes bitter taste), and, like tea, a source of vitamins, minerals, and disease-fighting antioxidants. Rooibos is sometimes referred to as “redbush tea” (not to be confused with red-colored tea consumed in China). Honeybush tea is another herbal tea grown in South Africa.

A Healthy Brew

With no calories, fat, or sodium, tea is the ideal healthy drink. Black tea contains half the caffeine of coffee and is a rich source of potassium and manganese. Green tea contains even less caffeine than black tea. Tea also contains several B vitamins, carotene, vitamin C, folic acid, iron, fluoride, and calcium.

In its simplest application, tea can relax or revive, providing relief from stress, headaches, and indigestion. Research has shown that tea contains powerful phytochemicals called polyphenols, which act as antioxidants in the body. Antioxidants, which are also found in fruits and vegetables, help maintain and protect healthy cells and tissues.

Scientists are studying tea's antioxidants to determine their potential for promoting health and protecting against serious diseases.

About the Author

Erika Dillman is a freelance health, fitness, and sports writer and editor based in Seattle, WA. Her articles have been published in a variety of regional and national publications, including Runner's World, Self, Northwest Health, Hemispheres , Ms., Northwest Runner, The Melpomene Journal, and Women's Sports & Fitness.