What is tea?

Drone photo of tea fields
There are countless types of tea in the world. You've probably heard of white tea, black tea, green tea, Earl grey, English breakfast, the list goes on. What's quite incredible is that they all come from the same plant, Camellia sinensis (the tea plant). -But they look and taste so different, don't you think? Yes, and that's what's so exciting: the production method of the leaves gives completely different results.

What is real tea?

Real tea comes exclusively from the Camellia sinensis plant. The different types of tea are created through different production methods. We say that only the lineages of Camellia sinensis are to be considered “real tea”. Drinks made from other plants or flowers, including herbs and rooibos, are not strictly speaking real tea, but should be called herbal teas or tisanes.

Real tea can be classified in several ways. The most common way is to classify tea by type:

  • White tea – Least processed, lightly oxidized and delicate in flavor.

  • Green tea – Steamed or roasted to preserve the fresh, vegetal flavor.

  • Oolong tea – Partially oxidized, gives a complex flavor between green and black tea.

  • Black tea – Fully oxidized, rich and strong in flavor.

  • Pu-erh tea – Fermented tea that is often stored for several years.

But there are many other more complicated classifications.

There are a number of factors that differentiate all teas from each other. Among them are the time of harvest (flush), which parts of the plant are harvested, which plant variety, processing method, region, etc. Let's look at a few and start with flush.

Flush: The impact of the season on tea

“First Flush,” “Second Flush,” “Autumn Tea,” “Shincha,” or “Bancha.” All of these terms refer to different types of “flush” or the period of picking the tea. Each region has its own terms and many cultures have their own terminology, but the basic principle is the same.

At the beginning of the growing season, new shoots appear on the tea bush. These shoots have two leaves and a bud. (The bud does not refer to flower shoots as with a regular flower, but to future unopened leaves.) When these leaves and a bud are picked for the first time in the season, it is called the “first flush.” They contain the most catechins (antioxidants), L-theanine (a stimulant) and caffeine of all the flushes. They also tend to have a very delicate flavor, a light color and a short shelf life.

Picking tea, two leaves and a bud

After two leaves and a bud have grown (and been picked), the bush goes into a short period of dormancy. During this time, it also grows, but very little. The growth is trimmed to encourage new growth. (Some plantations will use this growth to make very low-quality tea, and is typically used in tea bags.) When the new leaves grow and are harvested, they are called the “second flush.”

Some areas have consecutive harvestable flushes, others do not, but the terms “first flush” and “second flush” are very common.

Growing and harvesting tea

Another classification is cultivation. The tea plant is cultivated in various ways, from small family-owned farms to estates spanning thousands of acres. The large plantations are usually located in the lowlands where it is possible to pick the tea leaves by machine. With some exceptions, the best tea is usually grown high above sea level, on steep slopes, where the tea leaves must be picked by hand. However, the best quality tea comes from full-leaf tea and must be hand-picked.

That brings us to another factor that affects the result you get in your cup, the harvesting. The old way that has been around for thousands of years and that gives the best quality, namely the full leaf, is called the “orthodox method”. Two leaves and a bud are carefully picked individually by hand. The unorthodox method of harvesting is usually used in conjunction with the “Cut-Tear-Curl” (CTC) method of processing. This is done by a machine driving over the fields and cutting off the top leaves.

Infusions and tisanes – not real tea

Chamomile bunch

Many beverages called "tea" do not contain leaves from Camellia sinensis. These should be called tisanes or herbal infusions and may consist of herbs, flowers, fruits, or spices. Some of the most popular tisanes include:

  • Chamomile – Soothing and mildly sweet flower.

  • Peppermint – Fresh and invigorating herb.

  • Rooibos – Naturally caffeine-free and red plant.

  • Hibiscus – Sour and red berry.

Although tisanes are not true teas, they have unique flavor profiles and health benefits.

Now you may know a little more about what real tea is, but are you wondering what all the other stuff you've heard about is? You can read more about that in the next course: Infusions and tisanes !