So many types of tea... here's an outline from Teafortwoandmore.com on the different types
White Tea
White Tea is the most delicate of all teas. It was originally grown in the Northern Fijian province of China where it flourished for thousands of years.
It is rare and produced on a very limited scale. It is harvested during a very short period in early spring. Only the new leaf buds of distinct varieties of the tea plant are used to produce White tea. Only the youngest leaves still covered with short white hair (down) are selected for the production of white tea. . The silvery-white down found on the underside of the budding leaf gives white tea its name.
White tea goes through processing similar to green tea, which is to say very minimal. Buds are picked before they open, allowed to wither slightly, and then dried with hot air to prevent any oxidation. The selected leaves are steamed and dried in the sun. The absence of fermentation, withering, rolling and oxidation of the leaves allows white tea to contain great concentrations of polyphenols, a possible anti-cancer agent.
White tea is famous for its sweet aroma and delicate, fresh flavor. When brewed, the tea leaves float vertically near the top of the brew and then slowly sinks down. It is packed full of antioxidants and naturally low in caffeine.
Green Tea
All Tea comes from the same plant (Camellia Sinensis), but the difference is in the processing. Green tea is dried, but not fermented. The shorter processing gives green tea a lighter flavor. It also helps keep all the beneficial chemicals intact, which is why green tea is so good for you. Green was given its name because the tea leaves retain most of their color; it is as close to the natural state of the Camellia Sinensis leaf as is possible.
After being picked the leaves are immediately steamed or fired (heated.) The leaves are allowed to wither only slightly after picking and are then rolled and dried. This kills the fermentation enzymes so none takes place due to the stopping of any oxidation in the leaves. After withering, the leaves are pan fried or fired but not fermented preserving the nutrients and vitamins found in green tea.
The last step is to roll the leaves and dry them one last time for its final shape. Many finer teas are still rolled and shaped by hand. This subsequent rolling of the leaves allow the tea to fully release its aroma and taste that has made green tea the most popular tea in Asia. That is why the leaves are green, the liquor so light and the flavor so vegetal or mild
Don't expect green tea to taste like your regular tea. All the different kinds of green tea have different flavors, but they do have a taste in common. The flavor of green tea can be described as: fresh, light, green, or grassy. Some varieties of green tea have a bit of sweetness to them, and some are a little astringent. The health benefits of green tea are seemingly endless. Since the leaves are not fermented, the taste is pleasantly fresh and herbal.
Green tea is rapidly gaining popularity in the Western Culture due to its health benefits. It is high in nutrients, anti oxidants and minerals. It has low caffeine. Green Tea also contains Vitamin C, which helps strengthen our immune system and promote good health. It has fluoride, which helps strengthen our bones and prevent cavities by protecting our teeth.
Green Tea should be appreciated for the subtler taste and light aroma and color.
Oolong Tea
Oolong Tea is a cross between green tea and black tea. They are allowed to oxidize, but only partially as long as black teas. Oolong is a semi-fermented tea that's made from large, mature leaves to produce a full-bodied taste.
After being picked, the leaves are withered to remove moisture. The leaves are allowed to dry in the shade before the semi-fermentation process begins. The first two steps are withering and rolling. Instead of rolling, sometimes shaking is done to bruise the outer edges of the leaves. The oxidation period for oolong is half that of black tea. Once the veins become clear and the edges of the leaves become reddish brown (while the center remains green) the oxidation process is stopped by firing.
For oolong tea, the leaves are heated at a higher temperature so that they can be kept longer due to the lower resulting water content. Oolong Tea encompasses all the tea that is partially fermented. Skillful timing and careful handling during the manufacture process determine the final outcome in your cup.
Oolongs are primarily made in China and Taiwan and can be found with all degrees of oxidation. The teas can range from 8% oxidation levels, to 80% oxidation levels. This wide variance creates a spectrum of flavors, colors, and aromas that range from very green to dark full brews. Oolongs from China tend to be oxidized longer, creating a tea with a fuller body. Taiwan’s Oolongs are oxidized less and have less body however they generally have a greater range of flavor.
Oolongs are designed to be infused several times, each infusion yielding its own special flavor and characteristic. Oolong is known for its pleasant aftertaste and its fruity, sweet aroma and flowery notes are its trademark. . Oolong may be effective with indigestion and helps lower cholesterol
Black Tea
Often used in English tea blends, black tea is the most popular tea in the Western world. Black tea goes through full fermentation during in which the leaf color darkens to give it the black color.
Black Tea is allowed to oxidize before the heat process takes place. Black tea undergoes the most steps in processing to fully oxidize the leaf, allowing natural and robust flavors to emerge. The leaves are allowed to wither/dry on racks for a day after picking, and then they are rolled which bruises and crushes the leaf releasing the juices and enzymes locked inside.
After the leaves are rolled, oils from the leaves are brought to the surface. These aromatic oils aid in the oxidation process, which last for several hours. Fermentation begins during the rolling period, after which the leaves are spread thinly and allowed to oxidize fully. When fermentation is considered
complete, the tea is then fired to stop further oxidation.
The last step consists of placing the leaves in an oven with temperatures reaching up to 200 degrees Fahrenheit. When the leaves are 80 percent dry, the leaves complete their drying over wood fires. The resulting product is brownish (sometimes black) in color and is sorted accordingly to size, the larger grade is considered "leaf grade," and smaller "broken grade" are usually used for tea bags. The oxidation that takes place during fermentation is largely responsible for the flavor, color and strength of black tea. The flavor of black tea differs and ranges from flowery and fruity to spicy and nutty and depends on where it’s grown.
Tannin (a puckering quality) is often evident in black tea. A high concentration of flavonoids is found in black tea. This compound helps reduce clotting of arteries and act as an antioxidant that reduces levels of damaging free radicals in the human body.
Rooibos
Rooibos does not qualify as tea. The true definition of Tea is a beverage made from the Camellia Sinensis leaf. Rooibos (Aspalathus Linearis ) is an Afrikaans word for red bush, and it is pronounced ROY-boss.
Rooibos only grows in its natural habitat the Cedarburg mountain area of South Africa, as a unique shrub-like plant. This area takes us back to a world without polluted air or soils; Rooibos is extravagantly rich in naturally-occurring nutrients. It was the locals of the area who first discovered that the fine, needle-like leaves of the ROOIBOS plant made a tasty, aromatic drink. Rooibos has more anti-oxidant properties than Green tea without the caffeine and oxalic acid which can contribute to kidney disease. South Africans were the first to harvest the wild-growing plants. They would chop them with axes and then bruise the leaves and steams right after they were picked with hammers, leaving them to naturally ferment in heaps before drying them in the sun. At a particular point in the plant's ripening process, the leaves develop a deep reddish brown color with a naturally sweet smooth and nutty taste, thus the name "red bush". Rooibos is the only tisane tea that readily accepts cream or milk and is delicious either hot or cold, with sugar or without.
Rooibos comes in two varieties - red (fermented) and green (unfermented). Naturally green, the plant turns red while fermenting. Some studies suggest green rooibos has a higher concentration of many of the nutrients found in the red variety--more flavonoids, anti-oxidants, and minerals. Most people know of the wonderful antioxidant properties of green tea. As great as green tea is, Rooibos leaves its Asian cousin in the dust where nutritional value is concerned. For the record, black tea can't match it for nutritional value either.
Rooibos is widely used for its refreshing taste, and many people believe that it has beneficial effects on health. It first gained popularity as a health drink in South Africa when it was discovered that Rooibos had a soothing effect on babies suffering from colic and restlessness. More and more evidence is now coming to light that Rooibos has favorable medicinal effects.
Health / Ingredient Facts
Beneficial in the treatment of diabetes, high blood pressure, irritability, headaches, stomach cramps, disturbed sleeping patterns, insomnia, nervous tension, mild depression or hypertension, liver diseases, allergies, cataracts, skin irritations and other conditions (especially when applied directly to the affect area), mellitus, atherosclerosis, and colic and feeding problems in infants. The list continues: nausea and vomiting, constipation, stomach ulcers, heartburn.
Low tannin content.
Acts as a powerful antioxidant.
Replenishes iron levels, which is especially helpful to breast-feeding or pregnant women.
No negative side effects ever reported.
Fresh from nature, meaning it is 100% organic, with no additives, preservatives, or colorants.
Completely caffeine-free!
Free from any harmful stimulants.
Boosts the immune system.
Can be mixed with milk, unlike other teas.
Has a natural hint of sweetness, but also tastes great with honey, lemon, and many others!
Contains no oxalic acid, allowing those suffering from kidney stones to drink it freely.
Aids your body's natural schedule, relaxing you at night and stimulating you in the day.
Delicious flavor!
It's also Kosher!
Contains the following nutrients:
NUTRIENT FUNCTION IN THE BODY
Iron (Fe) - Essential for transport of oxygen in the blood
Potassium (K) - Necessary for metabolic function
Copper (Cu) - Necessary for different metabolic processes
Calcium (Ca) - Necessary for strong teeth and bones
Manganese (Mn) - Necessary for metabolic processes and for bone development
Fluoride (F) - Necessary for healthy teeth and bones
Zinc (Zn) - Necessary for normal growth and development and a healthy skin
Magnesium (Mg) - Necessary for a healthy nervous system and for metabolic processes
Sodium (Na) - Necessary for fluid and acid-base balance
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