Here's an informative PDF on beer from Here's to Beer.
5 Most Popular Types of Teas
Oolong Tea: Is basket tossed after withering. There is no steaming, as the enzymes need to remain active. Basket tossing bruises the edges and exposes the leaf's enzymes to oxygen initiating oxidation. Oxidation provides the flavor profiles of Oolong. After partial oxidation the leaf is pan fired to finish.
Pu-erh Tea: Comes from Yunnan Province in China. It can be produced from black or green tea. Moisture is introduced to the dry, finished leaf to encourage decomposition over time. Pu-erh was traditionally aged in caves, although now it is usually buried underground. Aging is desirable as is the earthy aroma, fragrance & taste.
White Tea: Come from the Camellia Sinensis plant, just like green tea, oolong tea and black tea. It’s picked early in spring when all the leaves are still in a bud and covered with fine white hair. Production of white tea is similar to green tea with no fermentation. The flavor of white tea can vary from light, sweet, savory or velvety.
Black Tea: Is the most fermented form of tea. The tea is withered or dried over a low heat, then rolled into a form similar to what you see in loose tea. The most important stage is tea being fermented in a humid environment. Lastly, it is fired at a higher temperature to fix the flavor of the tea and create the tea that you actually drink.
Green Tea: Is processed a lot different than white and black tea even though it’s from the same bush. The leaves are steamed or roasted in order to inactivate the enzymes at the first stage of processing. It is then rolled and fired at a high temperature to fix the flavor of the tea.
