Title: Reading Tea Leaves
Categories: Beverages
Yield: 1 Servings

TYPES OF TEAS

Even though dozens of teas line the supermarket shelves, they all actually come from the same plant, the Camellia sinensis. The growing conditions, processing method and blending proportions give each tea variety its distinct characteristics.

BLACK TEAS: For these teas, the leaves are withered, crushed, oxidized and fired. This colors them dark brown or black and gives them a full bodied flavor. ASSAM (ahh-SAM): A fine, malty tea from the northeast region of India; has a rich, robust flavor. CEYLON (si-LON): A strong flavored tea with a pleasant aroma, grown in Sri Lanka. Those labeled "high grown" are the finest. DARJEELING (dar-JEE-ling): A fine Indian tea grown in the foothills of the Himalayas, this champagne of teas has a distinct muscatel grape flavor and an exquisite aroma. KEEMUN (KEE-mun): This elite Chinese tea has a mellow flavor, an orchid like aroma and a dark amber color. LAPSANG SOUCHONG (LAP-song Su-chawn): A smoky, robust flavored tea with a pungent aroma. ORANGE PEKOE (PECK-o): Instead of being a type of tea, orange pekoe refers only to the size of the tea leaf.

GREEN TEAS: The tea leaves are steamed immediately after picking so they remain green. Because no fermentation occurs, green teas have an intriguing bitter flavor, unlike black teas. DRAGON WELL: One of the finest green teas. This China grown variety has a toasty flavor and herbal aroma. GUNPOWDER: A subtle, fragrant tea with a sweet, pungent flavor. Each leaf of this tea is tolled into a small pellet, hence its name.

OOLONG TEAS: For these teas, the leaves are partially oxidized, which turns them greenish brown. Oolong (OO-long) teas are not as bitter as green teas, nor as full bodied as black teas. BLACK DRAGON: From Taiwan and China's Amoy, Foochow and Canton provinces. This tea has a delicate, fruity flavor and a light color. FORMOSA OOLONG: One of the finest oolong teas. It is marked by a piquant and distinct peach flavor.

BLENDED TEAS: A combination of several teas of different origins provides a balance of flavor and strength. ENGLISH BREAKFAST: This is a strong flavored blend of both Indian and Ceylon black teas. Serve the traditional way, with milk and sugar. IRISH BREAKFAST: A brisk, strong flavored blend of African teas, this tea is good with milk and sugar.

FLAVORED TEAS: A blend of tea leaves and natural flavors makes these teas popular. If you're new to tea drinking, we recommend you start your sampling with some of these flavorful brews. EARL GREY: A highly aromatic tea. Chinese black teas are first blended, then scented with oil of bergamot, a citrus fruit. JASMINE: A combination of fresh jasmine flower blossoms and green tea leaves produces a fragrant, sweet brew. LEMON, LIME OR ORANGE: Blends of tea leaves are scented with dried lemon, lime or orange rind.

Source: Nancy Byal, food editor, Better Homes and Gardens

As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996

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