Teelajitelma

Teelajitelma refers to the classification or categorization of tea. This can be done in several ways, with the most common distinctions based on the processing method used to create the tea leaves. These processing methods significantly influence the tea's final flavor, aroma, and appearance.

The primary categories often include white tea, green tea, oolong tea, black tea, and pu-erh tea. White tea undergoes minimal processing, involving wilting and drying. Green tea is heated shortly after harvesting to prevent oxidation, preserving its fresh, often grassy notes. Oolong tea falls between green and black tea, undergoing partial oxidation. Black tea is fully oxidized, resulting in a darker color and a more robust flavor. Pu-erh tea is a fermented tea, typically aged, and can be further classified as either ripe (shou) or raw (sheng).

Beyond processing, teelajitelma can also consider the origin of the tea, such as its country or region of cultivation (e.g., Darjeeling, Ceylon, Japanese sencha). Another common classification is by leaf grade, which describes the size and quality of the tea leaves used (e.g., whole leaf, broken leaf, fannings, dust). Flavored teas, like Earl Grey or jasmine green tea, form another distinct category, where the base tea has been infused with other ingredients. Understanding these classifications helps consumers navigate the vast world of tea and identify preferences.