White Tea

White tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is the least common of the four types of teas (white, green , oolong , and black ).

White teas are the least processed of any tea and therefore taste the most like fresh leaves or grass. They also have the lowest amount of caffeine and most likely have the highest antioxidant properties.

The Processing of White Tea:

First of all, white tea starts with just the tightly rolled buds of the camellia sinensis plant. White tea does not go through any oxidation at all.

In order to prevent oxidation, white teas are immediately fired or steamed after letting them wither (air dry) for a period of time. There is no rolling, breaking, or bruising of any kind.

The dried buds have a silver-like appearance because the tiny white hairs of new growth are still present. This is probably why the most popular white tea (at least in the US) is called Silver Needle.
 
Green Tea

Green tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas ( white , green, oolong , and black ).
 
Green teas, like white teas, are closer to tasting like fresh leaves or grass than the black or oolong. They are also lower in caffeine and have higher antioxidant properties.
 
The Processing of Green Tea

The processing of green tea is similar to that of white tea in that it does not oxidize. After the leaves are plucked, they are (sometimes) laid out to wither for about 8 to 24 hours. This lets most of the water evaporate.
Then, in order to neutralize the enzymes thus preventing oxidation, the leaves are steamed or pan fried.
Next the leaves are rolled up in various ways and tightness. After that, a final drying takes place. Since no oxidation took place, the tea has more of a green appearance. From there, it goes off to be sorted, graded, and packaged.
 
Black Tea?

Black tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas ( white , green , oolong , and black).
Black teas are the most consumed of the four types of teas. They are the highest in caffeine, but still have antioxidant properties, just not quite as much as others.
 
Orthodox black tea.

  • CTC black tea, PD grade.
  • CTC black tea, BP1 grade.
  • CTC black tea, PF1 grade.

Oolong Tea

Oolong tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas ( white , green , oolong, and black ).
 
Oolong teas are the most difficult of the four types of teas to process. The best way to describe oolong tea is that they are somewhere in between green and black tea. This is because they are only partially oxidized during the processing.

The Processing of Oolong Tea:

The processing of oolong tea requires only a partial oxidation of the leaves. After the leaves are plucked, they are laid out to wither for about 8 to 24 hours. This lets most of the water evaporate.

Then the leaves are tossed in baskets in order to bruise the edges of the leaves. This bruising only causes the leaves to partially oxidize because only a portion of the enzymes are exposed to air.

Next, the leaves steamed in order to neutralize the enzymes and stop any oxidation. Oolong tea can have varying degrees of oxidation. Some are closer to black teas, and some are closer to green.

After that, a final drying takes place. From there, it goes off to be sorted, graded, and packaged.

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Afribridge Trade Exporters Limited

 

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       Siginon Warehouses
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