Gabitan — The Tea Guide

Green Tea: Oxidation halted immediately by heat (steaming in Japan, pan-firing in China). Preserves fresh, vegetal, grassy character and maximum polyphenols.
White Tea: Least processed of all types — simply withered and dried. Only the youngest buds and leaves, resulting in the most delicate and naturally sweet teas.
Oolong: Partially oxidized (15–85%), occupying the vast spectrum between green and black. Skill-intensive: the oxidation level and roasting transform character entirely.
Black Tea: Fully oxidized (95–100%). The oxidation develops bold flavors, deep color, and robust tannins — ideal for milk, and the world's most consumed tea type.
Pu-erh: Post-fermented tea unique to Yunnan. Undergoes microbial transformation that continues for years — raw (sheng) ages naturally; ripe (shou) is accelerated.
Yellow Tea: Rarest major type — like green tea but with an additional 'smothering' step that removes harsh notes for a mellower, sweeter profile.

60–70°C: Gyokuro, very high-grade matcha, and the most delicate first-flush Chinese greens. Low temperature extracts amino acids (umami/sweetness) while minimizing tannin extraction.
75–80°C: Most Japanese greens (sencha, kabusecha), delicate Chinese greens (Longjing, Bi Luo Chun), white teas. Preserves brightness and florals.
85–90°C: Lightly oxidized oolongs (Tie Guan Yin, Alishan), first-flush Darjeeling. Needs more heat than green teas but less than fully oxidized styles.
95–100°C: Black teas, heavily roasted oolongs (Da Hong Pao, Dong Ding roasted), hojicha, pu-erh. The robust structure requires near-boiling water for full extraction.

Altitude: Higher elevation = slower growth = more concentrated flavor compounds. Most premium teas come from 1,000m+. Taiwan's highest gardens reach 2,600m.
Fog & Cloud: Mountain mist filters harsh UV radiation, extending leaf development time and concentrating amino acids and aromatic compounds.
Soil: Volcanic and mineral-rich soils contribute to the characteristic 'rock rhyme' of Wuyi teas. Humus-rich mountain soil shapes Darjeeling's muscatel quality.
Season: First flush (spring) captures the energy of winter dormancy in concentrated, delicate leaves. Autumn flush develops complexity. Summer teas tend to be bolder.

Caffeine: Young buds contain the most caffeine. Shaded teas (gyokuro, matcha) are highest. Hojicha and kukicha are lowest among green teas. Not determined by oxidation level.
L-Theanine: The amino acid unique to tea (and a few mushrooms). Promotes alpha brain waves and calm alertness. Shaded teas have the highest concentration.
Synergy: L-Theanine modulates caffeine's stimulant effects, producing tea's distinctive calm focus — different from the jittery spike of coffee or energy drinks.
Multiple Infusions: Caffeine extracts quickly in the first brew. Subsequent infusions from the same leaves are progressively lower in caffeine but retain flavor compounds.

China: Birthplace of tea culture. Gongfu cha (skill tea) uses small vessels, multiple short infusions, and full sensory attention. 2,000+ years of cultivation history.
Japan: Chado (tea way) — the ritualized matcha ceremony codified by Sen no Rikyu in the 16th century. Also the informal daily culture of sencha and hojicha.
UK & India: British 'afternoon tea' tradition from 1840. Chai (spiced milk tea) is the national drink of India, consumed by more people daily than any other single beverage.
Taiwan & HK: Bubble tea (boba) originated in Taiwan in the 1980s. Hong Kong milk tea — ultra-strong Ceylon strained through silk stockings — is a UNESCO-recognized cultural tradition.

Orthodox vs CTC: Orthodox: hand-plucked, whole-leaf processing preserving complex flavors. CTC (cut-tear-curl): machine-processed into granules — uniform, strong, best for bags and milk tea.
Harvest Grade: Chinese: Ming Qian (pre-Qingming), Yu Qian (pre-Grain Rain). Japanese: Ichiban-cha (1st flush), Niban-cha (2nd). Darjeeling: First/Second/Autumnal flush.
Leaf Grade: Whole leaf grades (FOP, OP) vs broken grades (BOP) vs fannings and dust. Whole leaf = complex and nuanced. Fannings/dust = fast, strong extraction for tea bags.
Certification: Geographic indicators (Darjeeling GI, Uji-cha), organic certification, Rainforest Alliance, and Fairtrade all signal production standards and origin authenticity.

The Tea Guide