Tealeaves

Tealeaves, also known as tea leaves, are the processed leaves of the Camellia sinensis plant, used to produce tea. The specific type of tea created depends on the oxidation process the leaves undergo after harvesting. Unoxidized leaves are used for green tea, partially oxidized for oolong tea, and fully oxidized for black tea. White tea is made from young buds and leaves that have been withered but not oxidized. Pu-erh tea is a fermented tea, undergoing a different post-processing treatment.

The harvesting and processing of tealeaves are crucial to their quality and flavor. Plucking, typically done by hand, involves selecting the youngest leaves and buds for the highest quality teas. Withering, a process of drying the leaves, reduces moisture content and begins to break down cell walls. Rolling or shaping the leaves further ruptures cells, exposing enzymes to air and initiating oxidation. Firing or drying halts the oxidation process and reduces moisture to a stable level.

Tealeaves contain various compounds, including caffeine, antioxidants (like catechins and flavonoids), and amino acids. These compounds contribute to the flavor, aroma, and potential health benefits associated with tea consumption. The origin of the tea plant, soil conditions, climate, and processing methods all influence the chemical composition and resulting taste profile of the tealeaves. Different regions are renowned for specific types of tea, such as Darjeeling from India or Sencha from Japan.