Oolong tea is another tea category and is considered to be the most difficult of the four types of teas to process. The best way to describe oolong tea is that it is somewhere in between green and black tea. This is because the leaves are only partially oxidized during the processing. As with black tea, the leaves are spread out to dry for 8-24 hours, but after that, they are tossed about in a basket in order to create a bruising and partial exposure to the air. The final step involves steaming the leaves, which neutralizes the enzymes in the tea and prevents further oxidization.

Green teas, like white teas, are closer to tasting like fresh leaves of grass that the other two tea categories. This type of tea is also lower in caffeine and has higher antioxidant properties. The whole process of creating green tea revolves around preventing oxidization from taking place in the leaves. Though the tea leaves are sometimes laid out to dry for a few hours, then, in order to neutralize the enzymes and prevent further oxidation, the leaves are steamed or pan fried. It is this very technique which results in the preservation of the enzymes which have recently become th

上一页  [1] [2] [3] 下一页