A warm cup of tea is always a pleasure — but have you ever wondered what sets green tea apart from black tea?
Both begin as young leaves of the tea plant, Camellia sinensis. They can be crafted by hand or produced by machine and come in a wide range of grades. After plucking, the young leaves are allowed to wither slightly and are crushed or rolled to encourage oxidisation – the same natural browning you see when an apple is cut open. But that’s where the similarity ends.
Green teas are then quickly steamed or pan-roasted to halt oxidisation and preserve their green colour. Green tea tastes fresh and vibrant and may be grassy or floral, nutty, sweet, fruity, toasty and even lightly earthy and spicy. It prefers a gentle 80°C brew temperature and the same leaves can be infused repeatedly for short intervals and taken without milk.
Black tea, on the other hand, is vigorously rolled to enhance oxidisation before being dried in hot air. Black tea may be bold and robust, malty, smoky, refreshing and pleasantly astringent. The 100°C brew temperature allows the strong flavours to shine, and it is enjoyed with or without milk. Black tea can also be brewed repeatedly in short bursts and is known as red tea in China.
Both types of tea are also delicious brewed in cold water. Cold brew keeps beautifully in the fridge - make a concentrate and serve over lots of ice or sparkling water for a refreshing summer cooler or a soft drink option at meal times.
Whatever your preference, the finest teas are loose leaf – vibrant, versatile and enjoyed the world over. Explore our fascinating variety of green and black teas at The Tea House.
