Major tea categories (green, black, oolong, white, pu-erh) matched with their processing method and typical flavor, one category per card.
35 cards · basic cards · AI-written, checked twice. Edit anything.
- What is green tea?
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Unoxidized tea leaves, preserved green through immediate heating- How is green tea processed?
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Heating (pan-firing or steaming) applied shortly after harvest to prevent oxidation- What flavor is typical of green tea?
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Fresh, grassy, and vegetal- What color is brewed green tea?
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Light yellow-green to pale green- What is the oxidation level of green tea?
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Little to no oxidation, typically 0-10 percent- What is a famous origin of green tea?
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China (such as Hangzhou's Dragon Well) or Japan- What brewing temperature is best for green tea?
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160-180 degrees Fahrenheit (70-80 degrees Celsius)- What is black tea?
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Fully oxidized tea, darkened through complete oxidation after harvest- How is black tea processed?
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Leaves are withered, rolled, fully oxidized, then dried- What flavor is typical of black tea?
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Full-bodied, malty, often with fruity or floral notes- What color is brewed black tea?
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Dark brown to reddish-brown- What is the oxidation level of black tea?
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Full oxidation, typically 90-100 percent- What is a famous origin of black tea?
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Assam (India), Ceylon (Sri Lanka), or Kenya- What brewing temperature is best for black tea?
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200-212 degrees Fahrenheit (93-100 degrees Celsius)- What is oolong tea?
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Partially oxidized tea, positioned between green and black tea in the oxidation spectrum
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