TEA LEAVES OXIDATIONS

Have you ever been asked about what kind of tea leaves you like and got confused, stressed and lost with how different is green tea to earl gray? 

Tea leaves come from one source plant called Camellia Sinensis and when an oxidation process takes place, tea leaves are classified mainly into 6 types namely WHITE, GREEN, YELLOW, OOLONG, BLACK and PU-ERH. 

Oxidation is a process through which tea leaves are exposed to the air in order to dry and darken, contributing to the flavor, aroma, and strength of different teas. Oxidization takes place as early as when tea leaves are plucked from its branch and how long it was left exposed to the sun and air.

White tea is the youngest among the main tea types considering its minimally oxidized and the tea leaves and buds selected for white tea leaves are not fully mature tea tree leaves. It is less popular than green and black tea however with its rich antioxidants properties due to it being less processed, it has its own steady market. Taste wise it is delicate and clean. Easy to drink however, it contains 20mg to 30 mg of caffeine per 230 ml of water. 

Next to white tea, is green tea. The process of making green tea starts from harvesting mature leaves and instead of the leaves being dried out in the sun, this tea is pan fried or steamed to dry to avoid oxidation. Due to this process, green tea contains the highest catechins which prevent cell damage. Think of stem-cell therapy in a cup. This tea also actively combats cancer cells which makes it popular to a certain group of tea aficionados.  This tea type can contain 30mg to 50 mg of caffeine per 230 ml of water. And yes, Matcha is a form of a processed green tea, which most people love nowadays. 

Yellow tea is a type of tea which comes from mature tea leaves, oxidized like white tea but steamed like green tea hence giving its golden color when brewed. Yellow tea boosts metabolism, digestion, and lowers bad cholesterol. A cup of this brew contains 30–64 mg of caffeine.

Oolong tea production is a complex, labor-intensive process that combines withering, bruising (shaking), partial oxidation, firing, rolling, and drying to create varied flavors. Ranging from 10% to 80% oxidation, the leaves are typically bruised to promote enzymatic activity, then heated to stop oxidation before being shaped into twists or balls and often roasted to develop deep flavor profiles. Oolong like yellow tea controls metabolism and supports keratin production to the drinker. It usually contains 30mg to 40mg of caffeine per cup. 

Black tea is the fully oxidized tea leaf resulting in dark, robust and full-bodied tea. It has the full taste of strong tea along with its rich aroma. This tea highlights benefits for oral health especially on reducing the formation of plaque and bacterial growth and this tea is believed to reduce arthritis and as well as the development of type 2 diabetes. The taste easily goes down especially if it's brewed properly. Its caffeine level ranges from 40mg to 50mg per 230 ml of water.

And lastly, Pu Erh Tea. Pu Erh is considered tea of class. This type of tea is fermented. Yes, it is fermented after being oxidized. Basically, these tea leaves spring from Oolong then are given time to ferment. Like century eggs, kimchi, think of all things that undergo fermentation. This is the tea version of it. It’s sold as teacakes- not a literal cake but tea leaves pressed together in a big, round mold. When one wants to consume this tea, the teacake needs to be broken, put into hot water until flavor seeps through the water. Its benefit lies in blood circulation and combatting liver ailments. It contains 30mg-40mg of caffeine per serving. 

But no matter what tea you drink, you have to understand that tea is to be consumed with leisure as it’s a drink for friends and relaxation. What matters is you enjoy each flavor as you take a pause from the busyness of life.