Tea Plant
Generally, the tea industry recognizes two forms of tea, the
China type and the Indian (Assam) type. The former is Camellia
journal and sometimes
called “the small leaved China bush". The latter isCamellia Assamica and also called "the large leafed Assam",
.
 Tea Growing
A board rang of tea exists in the world because of the growing climate
and geography condition leading to distinct taste and qualities
which appeals to different consumers around the world. Tea has
been grown within the tropics and it flourishes in well drained, slightly
acid soils and on a regular supply of water and applications
of nitrogen, applied as a fertilizer and naturally occurring
as a by-product of atmospheric electrical storms. Therefore,
the distinct tea favor is mostly influenced by climate, geographic
conditions as well as proceeding expertise.
Through a mere development over time, the Dutch and British tea
planters become aware altitude played an important role in determining
the quality of tea produced. In Taiwan, altitude meter
has impacts on tea flavor. In general, the altitude 500 - 800
meters is classified as low grown, above altitude 1,000 meters
is classified as high grown. Tea from the origin above 1,000
meters grows slower than the one below 1000 meters and the tastes are
various and unique due to the particular stress on the tea by the distinct
day and night temperate difference.
Moreover, high grown teas have exquisite aromas and unique
taste and are keenly sought by discerning tea drinkers appreciative
of these particular qualities. It is generally agreed the harsher
conditions that come with altitude in tea growing countries,
contribute significantly to the particular qualities of high
grown tea - somewhat cooler, more rainfall conditions causing
the tea to become "stressed" and concentrating in
the young leaf, all the fine qualities sought by discriminating
tea
drinkers.
Base on the influences of high altitude leve and its soil of each plantation, tea from each plantation
is tasted different with each harvest and each manufacture. Overall, an important characteristic to Oolong tea is that the
individual tea differences are caused by a multitude of factors
according to the growing year, which is similar to wine. In details, too much rain and prolonged overcast conditions can
result in very thin liquoring teas with a very weak taste.High
temperature will affect the growing tea and many of the compounds
which make up the aroma of tea can be lost. Hours of sunlight,
rainfall and even the time of year has an impact on the growing ot tea when the quality
of the harvested leaf is of major importance. Therefore, tea sometimes can be fairly bland and tasteless, at other
times bitter and astringent. Conversely, it can at times, have
a beautiful taste, color and aroma.
Tea Categories
With distinct tea family and the different level of fermentation,
tea has three main categories: Green tea, oolong tea and
Black tea. The tea categories are distinguished by the duration
of
fermentation, or Oxidation. This is caused by a naturally
occurring enzyme in the tea leaf and oxygen make tea leaf
brown. Overall,
this process determinates the color of tea liquid, the strength
of unique tea aromas, and the flavor of delicate taste. Moreover,
the degree of fermentation is the focus for the fun in the
tea world.
Level of Fermentation |
Tea type |
Tea Name |
| Non-Fermented |
Green Tea |
|
| Semi-Fermented |
Oolong Tea |
Lightly-Fermented (15~20%) |
Chin HsuanTea Bau Chung Tea |
Medium Fermented
(20~50%)
|
Dong Ding Oolong |
| Heavily Fermented (50~60%) |
Eastern Beauty Oolong Beauty
|
| Fully Fermented |
Black Tea
|
|
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