The ABC's of Tea

What Is Tea?

All tea comes from one flowering evergreen shrub, Camellia sinensis regardless of where it is grown.  The variation in teas is caused by differing conditions in the tea-growing countries - geographic characteristics, when and how it is plucked and what is done to the leaf after it is plucked. 

Types Of Tea

There are 3 major classification of tea - Black (fermented), Green (unfermented) and Oolong (semi-fermented).  These are achieved by different manufacturing processes, i.e., varying degrees of withering (evaporation  of moisture), rolling, oxidation (fermentation) and heat.  The tea most commonly known around the world is black tea, although, of late, green tea has also gained wide acclaim.

Where Is It Produced

Tea is produced commercially in tropical and subtropical regions of the world.  India, Sri Lanka, China, Japan, Taiwan and Indonesia are some large tea-producing countries.  Other countries also produce tea, e.g., Argentina, Kenya, Malawi and Turkey.  Typically, hot temperature and heavy rainfall are key to growing tea.

Grades Of Tea - Black Tea

Grades of tea can often be confusing.  Black tea from India and Sri Lanka is usually divided into leaf and broken leaf grades.  Leaf grades generate flavor and color more slowly than broken grades.  Leaf grades are usually variations of OP (Orange Pekoe), e.g., FOP (Flowery Orange Pekoe).  Broken grades are usually BOP (Broken Orange Pekoe), Fannings or Dust and are essential to the production of tea bags.  Black tea, when steeped, can range in color from a very pale amber to dark brown or red.