Description
Type: Tea comes in various types such as black, green, white, oolong, and herbal, each with distinct flavor profiles and processing methods.
Origin: Tea is cultivated in different regions worldwide, with each region imparting unique flavors and characteristics influenced by factors like climate, soil, and altitude.
Grade: Teas are graded based on factors like leaf size, appearance, and quality. Common grading systems include OP (Orange Pekoe), Pekoe, and Souchong.
Processing Method: Tea leaves undergo various processing methods including withering, rolling, oxidation, and drying, which determine the type and flavor of the tea.
Flavor Profile: Tea is characterized by its flavor profile, which includes attributes like aroma, taste, body, and flavor notes such as floral, fruity, grassy, or earthy.
Caffeine Content: Tea contains varying levels of caffeine depending on the type and processing method. For example, black tea generally contains more caffeine than green or white tea.
Brewing Instructions: Different types of tea require specific brewing parameters such as water temperature, steeping time, and tea-to-water ratio to achieve optimal flavor extraction.
Certifications: Tea may be certified organic, fair trade, or Rainforest Alliance, indicating adherence to specific environmental, social, and sustainability standards.
Packaging: Tea packaging often includes details such as tea type, origin, flavor notes, brewing instructions, and expiration date to inform consumers about the product’s quality and characteristics.