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When people visit a tea garden or website for discovering favorite blends then the first thing which they look at is the type of the tea leaves. The habit of consuming this wonderful beverage depends much upon the cultural practices of the region. The social norms also play a role in consumption of this beverage. Every tea is a bit different from the other in the terms of the leaves, the method of the processing and the storage as well. The bigger difference lies in the processing of leaves and the degree of the fermentation. The quality of the leaf is also essential and there are many other things to look at such as the body, taste and the whole character. Tea processing The method behind the processing of leaves especially in case of green leaf is to evaluate carefully. This is to decide over the fact that how much of the fermentation and the oxidation is needed before drying them. Basically there are four major kinds of the tea categories such as the Green, Black, White and Oolong tea. The leaves have enzymes hidden in them and when they are bruised, broken and crushed into small parts then these enzymes are exposed to the atmosphere which results in the oxidation. The extent and the level of the oxidation depends a lot on the amount of the enzymes exposed and also for how much time period. Popularity of black tea Black tea is very famous and it is also known as the Red tea in China. This leaf is fully fermented during the process. The black leaf is produced in the four major steps that are breaking, rolling, fermentation and the last is the drying process. The Indian and Sri Lankan Tea takes up the majority share of the world market. The Assam tea is named after the kind of the soil and the region from where it comes from in India. Assam leaf is known for its briskness, body, bright and strong color, the malty flavor and many other things. This is the most popular beverage in the region and has been favored by lots of people. Green tea is less bitter The tea drinkers disagree on this fact but the normal and the conventional black tea leaf is bitter than the lighter green leaf. Hence the method of preparation differs in many places. The green leaves are usually steamed while the black brew is prepared by adding milk and sugar. The latter is brought to boil repeatedly in order to generate a strong muscatel aroma and taste.
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