Classification of Wu Yi tea

July 6, 2008 on 5:03 pm | In wu yi tea |

To distinguish between Wu Yi tea and the other major teas: Wu Long tea, Oolong tea, Green tea, black tea and white tea; the processing in which they undergo is what separates the different tea’s between each other. The Wu Yi tea leaves become darker in color as the tea leaves mature. This happens because chlorophyll breaks down within the leaves and a protein called tannins is released. This process of fermentation is common in the Wu Yi tea making industry. Next the tea makers attempt to stop the oxidation process at a predetermined stage. This is accomplished through heating the Wu Yi tea leaves which stops the enzymes and proteins in the Wu Yi tea leaves from oxidizing the plant any further. Temperature and moisture control is very important in the process of creating the perfect Wu Yi tea blend because this determines the taste and quality of the Wu Yi Tea in its final stage. Also if the ideal temperature isn’t set properly the Wu Yi tea leaves will grow a fungus on the plant which is very harmful to the consumers.

Tea is universally classified based on the following production techniques:

White tea: The tea leaves are un-wilted and unoxidized.
Yellow tea: Un-wilted and unoxidized however with Yelllow tea the leaves are allowed to reach a color of fermentation which turns the leaves yellow.
Green tea: Wilted and again unoxidized.
Oolon tea: Wilted and partially oxidized. The Oolong tea leaves are however partially bruised which enhances the taste if needed.
Black Tea: Wilted and fully oxidized. The process of full oxidation gives the tea its “black color”. On most occasions the black tea is crushed.
Wu Yi tea: Wilted and partially oxidized. The leaves can also be partially bruised or even crushed depending on the manufacturer.

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