The Art of Tea
The flavor one expects from Teas is not so much a work of science as it is a work of art, for it is during the processing of the handpicked tea leaves that the overall taste, body, and character are created. Much oxygen produces dark-colored Black Teas. Little oxygen results in Green Tea. Unprocessed leaves are called White Tea.
The flavor of the different teas are borne from taking green leaves and deciding how much oxidation, or fermentation, is to take place before they dried the tea leaves out as well as climate growing conditions. Tea leaves have enzymes in their veins, and when broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation that the tea grower allows: the amount of bruising and how long the exposure of the enzymes to oxygen is a recipe of great precision and talent and varies from tea purveyor to tea purveyor.
Tea flavor is also greatly affected by the growing climate of the tea bush. It is here where growing regions are precise, and one can tell much from the name of the tea, much as wine lovers do. Specific rainfall and elevation, coupled with reduced exposure to harsh sun rays yield different flavored green tea leaves.
White Tea has no oxidation, and is the least processed. It is also the highest in antioxidants, where Black Tea is allowed to completely oxidize, turning the tea leaves black. Black Tea has the least amount of antioxidants among the teas.
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