If you're new to tea (or even a seasoned veteran), you may be confused by the sheer number of types, styles, names, degrees, and jargon of tea flying your way. If you are a tea lover and seeking a tea restaurant then you can peek here.
To make things easier, let's start at the beginning and break it down into sections for your information, starting with the five main types of tea.
Now let's take a quick look at each of the five main types of tea:
Black Tea – Black tea is completely oxidized and usually falls into two categories; Whole leaf tea and broken leaves.
Tea with crushed leaves is classified using a wire mesh with graded dimensions ranging from the largest and thickest leaves to the smallest particles, called fans or powders. Broken leaf tea is mostly used in sachets and blends.
Green tea – This is one of the largest and most often confused about the five main teas. Instead of using a classification system, green tea uses a name designation. But with more than 3,000 types of green tea supposedly to be found in China alone, it is very difficult to trace back every name.
White Tea – Until recently, China, with its beautiful Bai Hao Yin Zhen (or Silver Needle) and Bai Mei (White Eyebrow), was one of the few countries that made white tea. But Sri Lanka enters the race with Ceylon silvertip and Bai Mu Dan (white peony), both of which are as delicious as white tea in China.
Oolong tea – China and Taiwan make very tasty oolong. Nature has provided both areas with perfect growing conditions. The lengthy and meticulous manufacturing process gives the rest a wide variety of styles and flavors, from sweet and mild to plentiful and healthy.
Yellow Tea – You may not have heard much about yellow tea as it is only made in China and is hard to find because so little is produced. Also, because it is slightly more opaque, it is sometimes accidentally sold and sold as green tea.