About Tea
Tea is the agricultural product of the leaves, leaf buds, and internodes of various cultivars and sub-varieties of the Camellia sinensis plant, processed and cured using various methods.
"Tea" also refers to the aromatic beverage prepared from cured leaves of the Camellia sinensis plant using hot or boiling water, and is the common name for the Camellia sinensis plant itself.
Because of its slightly bitter, cooling, and astringent flavor, tea is the most widely consumed beverage in the world after water.
Tea plants are native to East and South Asia. Tea became widely popular during Tang Dynasty, when it was spread to Korea and Japan. Trade of tea by the Chinese to Western in the 19th century spread tea and the tea plant to numerous locations around the world.
Tea was imported to Europe during the Portuguese expansion of the 16th century. Catherine of Braganza, wife of Charles II, introduced the tea habit to Great Britain around 1660. It was not until during 19th century Britain that tea became as widely consumed as it is today.
Tea is traditionally classified based on the techniques with which it is produced and processed:
White tea: Wilted and unoxidized
Yellow tea: Unwilted and unoxidized, but allowed to yellow
Green tea: Unwilted and unoxidized
Oolong: Wilted, bruised, and partially oxidized
Black tea: Wilted, sometimes crushed, and fully oxidized
Brewing Techniques
Type |
Water Temp. |
Steep Time |
Infusions |
White Tea |
65 to 70 °C (149 to 158 °F) |
1–2 minutes |
3 |
Yellow Tea |
70 to 75 °C (158 to 167 °F) |
1–2 minutes |
3 |
Green Tea |
75 to 80 °C (167 to 176 °F) |
1–2 minutes |
4-6 |
Oolong Tea |
80 to 85 °C (176 to 185 °F) |
2–3 minutes |
4-6 |
Black Tea |
99 °C (210 °F) |
2–3 minutes |
2-3 |
Pu'er Tea |
95 to 100 °C (203 to 212 °F) |
Limitless |
Several |
Herbal Tea |
99 °C (210 °F) |
3–6 minutes |
Varied |