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The World of Green: Musings on Green Tea

Posted by Teatulia on

The World of Green: Musings on Green Tea

By Linda Appel Lipsius

Co-Founder & CEO

Teatulia 100% Organic Single Garden Teas

Now, we all know that there are different types of tea out there: black tea, green tea, white tea, oolong, yellow tea (yes, there’s such a thing!), etc. Today, however, I will dive a little deeper and outline the differences among green teas; specifically, the difference between Teatulia Green Tea grown in Bangladesh and the more familiar green teas of China and Japan.

The most significant difference between tea grown in these two areas is, simply enough, the fact that the tea comes from the two different sub-species of the tea plant, Camellia sinensis. Camellia sinensis sinensis is the sub-species that grows in and around southeast Asia, and Camellia sinensis assamica is the sub-species that grows in and around the Indian subcontinent. Consequently, the tea from each sub-species has a slightly different flavor profile than the other.

The second major difference is climate. Elevation, humidity, latitude, longitude, heat, etc., can all affect the tea plant drastically – even changing a tea’s flavor profile from year to year. Bangladesh’s hot and humid climate allows for Teatulia’s teas to be harvested year round, instead of only a few weeks during the year in the further East.

A third difference between Teatulia’s green tea and a Chinese or Japanese green tea isthe age at which the leaves are plucked. Typically for an Eastern Asian tea, the leaves used are the leaf buds and very young leaves. For Teatulia Green, leaves are used at all stages in their life on the plants. This is slightly unusual and results in a totally unique tea.

The last significant difference between the green teas is the processing the leaves undergo after they’ve been picked. In Eastern Asia, green tea is usually steamed as a way to stop the leaves from further oxidation, and keeps the leaves green instead of turning brown. As it turns out, Teatulia’s green tea is also steamed, but this is not typical for a green tea outside of China and Japan. Teatulia Green is steamed for a shorter amount of time, and then undergoes a more dry heat application, giving the tea a more roasty, deep, earthy taste.

For more information about green tea, other tea, and Teatulia tea in particular, please visit us at www.teatulia.com.

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