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Variety of Flavors in Teas - Offer Delightful Stimulation to Tea Drinkers

Uday Patel

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Essentially the dried, broken and crushed leaf of plant - Camellia sinensis, tea is thought to have originated in China but flourished in India. The leaf grown in hills of Darjeeling and Assam are thought to be among finest in world much liked for its typical flavor. But whether you like your brew black or with milk, lemon or spicy infusions you don’t have to stay limited to the traditional tea. There are many variations in bringing you a world of different flavors and their own charm. Why the difference? It’s the time of leaf being plucked, level of processing and any blending performed during processing that offers you so many different tastes.

White Tea

It’s not exactly white but since the produce is of very light color and equally subtle flavor it’s called so. This is purest form of tea, with minimal processing and formed from buds and not grown leaves, so highly expensive. The health benefits of drinking white tea lie in its high oxidant level. You can find this beverage in its classic form or infused with other tastes like floral, field grasses, cocoa or wood.


The blue-green hued infusion, this, oolong teas have a depth in their flavor that’s quite delicious. If you like fine wine and love tea, you’ll like the complex flavor of oolong. These flavors are obtained through partial oxidation which is done after it’s hand or machine rolled and then pan-fired. In some varieties you’ll find a delicate roasted flavor also. In processing, leaves can be ball-rolled or twisted. Oolongs flavored with orchids, lychee, wood, butter or vanilla are not uncommon.


A product of Yunnan in China, this is a special flavor where leaves are fermented-oxidized prior to being dried. The fermentation is done through a slow period. Dark in hue and sold in form of different pressed shapes. Popular for bringing cholesterol under control and mental alertness Pu-erh is taken more as a medicine for stimulating nervous system.

Black, Green & Yellow Teas

Sounds like a bonanza of colors! But each of these varieties have their own faithful fan following. The black tea is common, bold and is considered the perfect to accompany your afternoon siesta. It gains strong aromatic flavor when the leaves are machine-crushed for releasing essential oils which subsequently oxidize. You get many blended black leaves with all sorts of flavors. Green tea by comparison is mellow and not oxidized, considered great for health. It has a rare variant in yellow leaf which is sweeter and relished. Tea makers produce yellow variety by covering freshly dried green leaf buds with mats, for low level of and slow oxidation.

Uday writes often on famous tea brands hence the article. He also writes on Darjeeling green tea from the State of West Bengal in India. Uday writes on many hot beverages cultivated and sold in the World.


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