Tea Shop
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Green tea is a type of tea that is made from Camellia sinensis leaves and buds.
Red tea comes from a South African plant, rooibos, meaning “red bush”.
White tea is processed leaves of the Camellia sinensis plant.
Oolong tea is a traditional semi-oxidized Chinese tea (Camellia sinensis).
First, you need to select the leaves for harvest. In the spring and summer, you should notice a fresh ‘flush’ (a harvest in terms of tea is a flush) of young leaves and these are the perfect ones for tea making and the most prized by tea growers. Pick the two youngest leaves and the bud of each branch to give yourself a small pile of fresh soft leaves to work with.
The next step is to heat the leaves by steaming them. A steamer works best or you can use a colander over a pan of boiling water, steam for 1-2 minutes. You want the leaves to start to wilt and turn an olive green colour. Be careful when steaming that you don’t cook the leaves and to do this watch their colour but also ‘scrunch’ them in their cloth. You should never have the bundles temperature so high that you can’t carefully handle them and by feeling for them to go limp you’ll know they are ready for the next step.
So now you’re looking at a limp olive green ball of leaves, which is warm to touch but cool enough to knead, much the same as bread. If you’re not keen in kneading the leaf, then using a sushi mat works well for this to get them nice and even, but you can also roll them in the palms of your hands – working them into narrow tubular shapes and as you do so, this breaks down the chemistry inside the leaf that will give your tea it’s flavour.
Oxidation is the chemical process that is easiest to observe by looking at a dried tealeaf’s colour. The greener the leaf, the less oxidized it is. Like a cut banana turning brown, the tea leaf turns brown as it oxidizes.
White and Green teas are the least oxidized (as apparent in the light and green colour of the leaf and infusion). Black teas are the most oxidized (as you can see in the dark colour of the leaf and deep crimson-brown of the infusion).
This part of the tea production process can be done in two different ways, Pan Frying or Oven Baking.
If using an oven, place the rolled leaves on a baking tray in a preheated oven at 100C for 10-12 minutes and turn them halfway through. Once again be careful not to burn them, then allow to cool down and dry out a bit further.
That’s it the tea production process is complete – you’ve made Green Tea! Put the kettle on and look forward to your first homegrown/ homemade cup of tea. Green tea doesn’t need to be hot however, so allow the water to cool for 3-4 minutes before brewing up.
Sunlight is important: it is necessary for the formation of the essential oils that give the brew its aroma. The light should preferably be scattered: this is why large trees are regularly planted on tea plantations, they regulate the soil ecology and filter the strong sunrays.
The soil should be permeable, loose and deep since the tea plant's roots can push down to a depth of up to 6m. Soil cover should be at least 1.5m deep. The best areas have a young, volcanic soil which is very permeable and rich in humus, neither » » » » » » » »
A climate too humid will give a lower quality, while a dry season can often bring higher quality harvests. High altitude also improves quality with a smaller yield. In tropical regions, the tea plant can be cultivated at altitudes ranging from sea level up to 2,500m.
The cultivated tea plant is a bush with evergreen leaves, the upper surfaces of which are shiny and the undersides matt and paler. The young leaves and buds are covered with a light, silvery down, hence their name known as "Pekoe" after the Chinese word Pak-ho which means "fine hair" or "down". test
The tea plant belongs to the Camelia family. There are two main varieties of the camelia sinensis or thea sinensis: the Chinese type, known as sinensis, with small and olive green leaves; and the Assam variety, known as assamica, which has large, pale, plump leaves. Other varieties have now appeared as a result of hybridization, grafting, propagation from cuttings etc, with many hybrids known as jats or clonals.
The soil should be permeable, loose and deep since the tea plant's roots can push down to a depth of up to » » » » » » » »
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