Tea leaf processing methods (simplified):
Tea is traditionally classified based on the techniques with which it is produced and processed.
• White Tea: Unwilted and unoxidized • Yellow Tea: Unwilted and unoxidized but allowed to yellow
• Green Tea: Wilted and unoxidized • Oolong Tea: Wilted, bruised, and partially oxidized
• Black Tea: Wilted, crushed, and fully oxidized • Post-Fermented Tea: Green Tea that has been allowed to ferment/compost
Almost all teas in bags and most other teas sold in the west are blends. Blending may occur in the tea-planting area (as in the case of Assam), or teas from many areas may be blended. The aim is to obtain better taste, higher price, or both, as a more expensive, better-tasting tea may cover the inferior taste of cheaper varieties.
Some teas are not pure varieties, but have been enhanced through additives or special processing. Tea is highly receptive to inclusion of various aromas; this may cause problems in processing, transportation and storage, but also allows for the design of an almost endless range of scented and flavoured variants, such as Vanilla, Caramel, and many others.