Types of Tea
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White Tea
To produce a White tea, young spring leaves and tips are delicately harvested from the tea plant. Very little manipulation is required. The whole leaves are sun-dried to allow for slow and natural oxidization. Traditionally and still primarily produced in the Fijian region of China, white teas are now found all over the world, including in Darjeeling India. White tea infusions are crystalline, fresh and delicate. Their low caffeine content makes them perfect for night teas.
Green Tea
After their harvest, the Camellia sinensis leaves undergo great transformations. First they are allowed to wither and wilt. The leaves are then heated for the natural oxidation (fermentation) process to be stopped. This is called desiccation, and two different techniques are used. In China the leaves are mixed in great cast iron vats over a dry source of heat. In Japan, they undergo a brief desiccation by steaming. The flavour particularities of the Japanese teas (fresh vegetal and herbal notes, sometimes even marine notes) are conserved. Before the final drying, the last manipulation consist of the rolling of the tea leaves. This is a crucial step that will determine the look and aroma of the tea: shaped or twisted in China, flattened in fine points in Japan.
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Oolong Tea
Oolong teas are semi-fermented or semi-oxidized since they only undergo a brief fermentation or oxidation. China and Taiwan (still named Formosa in the world of tea) are the source of this great tea family with a large range of aromas and smooth, creamy or persistent characters. A low degree of fermentation leads them to somewhat resemble green teas, with vegetal and floral notes. A high degree of fermentation yields variable woody accents similar to black teas. After the withering, the oxidation is undertaken in a controlled hot and humid environment, where the distinct flavours of the Oolongs are liberated. The desiccation by mixing and heating is repeated a dozen times. These steps can take one to two days before the leaves are finally compressed, sculpted into little pearls and carefully sorted.
Black Tea
Black teas undergo a total oxidation. Production of this family of tea, the Western world's favourite, is the most widespread, particularly in China, india, Sri Lanka and some African countries. To obtain black tea, the leaves undergo a withering process, where the leaves lose most of their humidity. Then comes the shaping, where the enzyme responsible for the oxidation is freed.
The leaves are then spread in an environment where the temperature is kept at 20 degrees Celsius. Fermentation is crucial and controlled by experts with profound experience and know-how. It is then stopped by desiccation.
When selection time comes, Indian and Sri Lankan teas are classified by grade. The physical state of the leaf is determined: is it whole, broken, does it contain tips (pekoes)? This hierarchy determines the tea quality, the time of infusion required depending on the grade of the leaf, and the strong or mild taste of the tea.
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Red Tea
Coming from ancient tea plants from the Chinese province of Yunnan, the Pu Erh tea is famous both for its history and its therapeutic qualities. In the West, it is called red tea for the reddish-orange colour of its infusion and the brownish oxidized shade of its leaves. In China it is qualified as a black tea for the dark aspect of its leaves once infused. It has been known since the Tang dynasty as a remedy to maintain good health.
There are now two processes to its fabrication: the green compressed aged teas called Pu Erh Sheng, and the black teas whose fermentation is accelerated, known as the Pu Erh Shou. The Pu Erh Sheng are only found in compressed cake of variable shapes (tea leaves where traditionally compressed to facilitate transport). After the harvest, the leaves are stored and undergo a crucial "post-fermentation" that can last many years. This fermentation is not enzymatic it is rather caused by the presence of micro-organisms. Their effect is a slow developing aroma; earthy flavours with a subtle woody, smoky or mineral taste.
To obtain a Pu Erh Shou, the fresh leaves are manipulated as a black tea then the precious leaves are spread for a few days in a room kept at high temperature and humidity. This way the "post-fermentation" process is accelerated. This process appeared around 1970.
Herbal Tea
Herbal teas, or tisanes, are infusions made of various plants or shrubs, excluding the Camellia sinensis. Fruits, flowers, leaves and spices may be drinkable as they are, or blended in aromatic mixtures. Besides the delicacy of their aroma, herbal teas are caffeine free (excepting Yerba Mate, considered as a stimulating beverage). Tisanes and herbs are also often referred to as medicinal plants, known for their health benefits properties. Some of them are recommended to treat minor nervous, digestive or respiratory disorders and are unarguably soothing. The Tea House offers, in addition to classic herbal teas and mesmerizing blends, four unique and original medicinal plants mixtures.
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Scented Tea
Scented teas with flower flavours appeared long ago. In ancient China, the Tang dynasty drank tea concoctions with jasmine, spices and citrus peels. Around 1970, Europeans began focussing on these enchanting teas, now very popular. On the market, you may find scented teas as well as flavoured teas. To obtain a traditional scented tea, fruits, flowers, herbs and spices must be in contact with loose leaves at the production space, during the transformation of the tea leaves.
A different way to create flavoured teas is to add artificial or natural fragrances and oils after the production process. Flowers and fruits visible in the blends are, in this case, decorative.
The art of scented tea relies on subtle savoury marriages. Thus, China has great jasmine teas, India and Nepal add spice blends to black tea and the British adopted the flavourful bergamot oil to scent black tea mixtures. Scented teas are a charming way to make first contact with the vast universe of tea.