What is Tea?

A Brief Introduction to Tea
Tea, an evergreen plant, is a member of the Camellia family. Its oval-shaped leaves are smooth, shiny and pointed in appearance. Camellia Sinensis is indigenous to China and parts of India. Left to grow wild the tea plant develops into a tree many metres high but under cultivation Camellia Sinensis is kept to a height of approximately three feet.
Today tea is grown in more than 25 countries around the world. It is cultivated as a plantation crop, grows well in acidic soil, and a warm climate with at least 50 inches of rain per annum. Tea’s flavour, quality and character are completely dependent on the region, the altitude, the type of soil and the climate in which it is grown.
In broad terms, there are three types of tea, each of which is produced by a different processing method. They are:

Black Tea
A fully fermented tea sometimes referred to as Ceylon or English Tea. The fermentation process brings out its flavour, colour and robust or brisk characteristics.

Green Tea
An unfermented tea which is steamed and fired after plucking. When brewed, the leaves turn a light green colour and have a slightly tangy taste. Japanese tea is green tea.

Oolong Tea
A semi-fermented tea that is withered in the sun, rolled lightly until it turns red, and then fired. Many Chinese teas are produced using this method; Taiwan is noted for its ‘chestnut’ (Black Dragon) oolongs.
Other Tea Types
There are more than 3,000 teas in the world. Like wine, these take their names from the districts or even the tea gardens where they are grown. Some of the more popular and well-known varieties are:

Darjeeling
from Darjeeling on the foothills of the Himalayas in India, which has a unique ‘muscatel’ flavour. Darjeeling is lighter and more delicate and goes well with spices like cardamom.