Gallon jars filled with teas line a wall. It takes much self-control to keep from ordering a bit of this and that at a much greater pace than they could be used and served. And since tea is best fresh, resistance is desired. But awwww, the fragrance, colors, and textures of all those clear glass jars of tea is so enticing. Although there are dozens of jars filled with this golden elixir of fine teas, there are really only one true tea source: the evergreen tea plant that belongs to the Camellia family. From this plant come three different types of tea. They are black, green, and oolong. Each receives it's unique characteristic from the processing that they go through. Black tea is fermented until the leaves literally turn black. This brew has a hearty, deep flavor that can be enhanced by a variety of added flavors. Green tea is not fermented. It's leaves stay green and when brewed it's color is light. Oolong tea is a compromise between black and green tea. It is semi-fermented so that it's leaves turn a greenish-brown. It also brews to a light color. From these three basic types of tea are made more than 3,000 tea varieties. Just like wine, teas take their names from the areas where they are grown. Thus, names like Darjeeling, Assam, and Ceylon result.
Now, this tutorial was provided as an attempt to overcome writers block. I hope there was at least one thing that was beneficial to you in this post today. If nothing else, go brew yourself a cup of fine tea and sit outside on the porch swing and sip away while you enjoy the autumn chill and the beauty of the changing leaf colors. Enjoy a happy day!