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