DAVIDs TEA - 101

DAVIDs TEA - 101 everything you need to know about tea – for new employees

what is tea?  Camellia sinensis     

black green white oolong pu’erh

 Tisane    

rooibos yerba mate guayusa herbal teas

oxidation

control the oxidation

control the flavour of the tea

oxidation

time humidity heat bruising

• vary the time that the leaves wither and oxidize

• vary the humidity in the withering process

• heat the leaves to stop oxidation (steam or pan-fry)

• crush or bruise the leaves

black tea • heavily oxidized • wilting, bruising, oxidation, shaping, drying

• dark colour • deep rich flavour

oolong tea • many varieties • wide range of oxidation levels –

sliding scale • dark/ rich • fruity/ berries • light/ green

• floral/ honey

green tea

• little oxidation • steamed (Japanese style) • pan-fried (Chinese style)

• bright green • fresh taste

white tea

• least processing • heated by baking • sun-baked • delicate, clean, sweet

pu’erh tea • • • • • • • •

oxidized and fermented darker than black teas improves with age beneficial bacteria and microflora health remedy digestive aid raw – younger, earthy, vegetal ripe – complex, deep, smooth flavour

mate and guayusa • herbal drinks • South America • caffeine! • antioxidants

• energy • smooth, grassy taste • pick-me-up

rooibos

• “roy-bus” • naturally caffeine-free • South Africa

• low tannins • sweet, woody flavour

herbal tea

music: bensound.com