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The art of tasting tea
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WHITE TEAS
White tea is fermented only slightly; technically, white tea is the same
as green tea, except that only the buds of the tea plant are picked for
white tea.
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TEA
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ORIGIN
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FLAVOR
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SUGGESTED USE
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Flowery Pekoe
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China
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Slightly sweet, creamy
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Special occasion
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Mutan
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China
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Delicate, light with no astringency. This is a rare gourmet tea.
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Special occasion
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White Peony (Bai Mu Dan)
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China
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Delicate, sweet flavor
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Special occasion
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Silver Needles
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China
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Slightly sweet, nutty overtones, pleasant aftertaste
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Special occasion
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Yunnan Snow Tea
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China
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Delicate, sweet flavor
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Special occasion
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TEA BLENDS
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TEA
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ORIGIN
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FLAVOR
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SUGGESTED USE
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Chai (Indian spiced tea)
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India, blends black tea with ginger, cardamom, cloves and
white peppercorns
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Spicy, rich, warm flavor
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Add milk, drink with meals
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Earl Grey
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Black tea blend, source varies
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Black tea with citrus flavor from oil of bergamot
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Breakfast or afternoon tea
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English Breakfast
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Black tea blend, source varies
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Strong, may be malty; has flowery aroma
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Breakfast tea
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Irish Breakfast
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Black tea blend, source varies, usually mostly Assam
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Smooth, hearty, slightly lemony
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Breakfast
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Orange Spice
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Black tea, source varies
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Rich, citrus overtones
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General, great for iced tea
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Russian Caravan
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Blend of Chinese and Indian, usually
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Hearty, full-flavored, slightly smoky
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Afternoon tea
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POUCHONGS (SCENTED GREEN TEA)
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TEA
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ORIGIN
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FLAVOR
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SUGGESTED USE
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Jasmine
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China
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Delicate, floral
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With flavorful meals
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Lychee
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China
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Delicate, grapefruity
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General. Also good chilled.
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Osmanthus
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China
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Similar to Jasmine, but lighter and fruitier
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Good with desserts
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GRADING TEAS
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Grades of black tea, best to worst:
- Super Fine Tippy Golden Flowery Orange Pekoe
- Fancy Tippy Golden Flowery Orange Pekoe
- Flowery Orange Pekoe
- Orange Pekoe
- Broken Orange Pekoe
- Broken Pekoe
- Pekoe Fannings
- Dust
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Grades of green tea, best to worst:
- Imperial
- Young Hyson
- Hyson
- Twankay -- unrolled leaves of poor quality
- Hyson Skin
- Dust
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Some teas, especially oolong teas, are picked in flushes; that is, they
are harvested in cycles, usually four times a year. First and second
flush are generally considered to be the top grades but, depending
on the weather in the tea-growing area, the Autumnal flush may also
be very good.
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