I was setting up the categories for this tea blog and it got me thinking about the neatness of the tea classes. There are six classes or categories of tea (green, white, yellow, oolong, black and pu-erh) and I still find it fascinating (and handy now) that each of the thousands of different teas that are out there can fit into one of those six categories. Better again, all tea comes from the leaves of a single species of plant: Camellia sinensis.
Here are the categories that I have for the blog so far:
- Black – almost fully-oxidised and mostly produced in India (Assam and Darjeeling), Kenya, Sri Lanka and China. E.g. Keemun, Zhenshan Xiaochung (lapsang souchong).
- Green – teas such as sencha, Matcha, Gunpowder, Longjing, Taiping Houkui that have had minimal oxidation and kept the green color of the leaves. Predominantly from China, Japan and Korea.
- Oolong – partially oxidised and complicated in production, this type includes Da Hong Pao (red robe) and Tieguanyin. Produced in China and Taiwan.
- Pu-erh – post-fermented tea from China and called ‘black tea’ in China. Comes as sheng (raw) or shou (cooked). My favourite!
- White – made from the buds of the Camellia sinensis and very lightly processed it includes bai mudan (white peony) and Baiho Yinzhen (silver needles).
- Yellow – these teas are not easy to find here so this category won’t be used too much to start with but it didn’t seem right to leave it out.
- Buying tea & storage: looking at where to get good tea and how to store it or age it.
- Tisanes: This will cover all the herbal drinks that are sometimes referred to as tea but are herbal infusions or herbal teas. This covers peppermint, chamomile, ginger, fennel etc.
- Rooibos & Honeybush: Technically these are tisanes but they get their own category because I love them so much!
- Out and About: This is where I post about going for afternoon tea or lunch to see what the tea is like out there.
I’m sure there are plenty more categories that I’ll need to add as I go along but theses will do for a starting point.