herbaty

Herbaty are beverages typically prepared by infusing the leaves of Camellia sinensis. The term is most often used to refer to black, green, oolong, white, and pu-erh varieties, which differ primarily in processing rather than plant origin. In many cuisines, non-tea infusions from herbs, fruits, or spices are also called herbal teas or tisane, but are not true teas.

Processing: Harvested leaves may be withered, rolled, oxidized, and fired according to the style. Green tea is heated or pan-fired to deactivate enzymes and preserve green color; black tea is fully oxidized to develop dark color and strong flavor; oolong is partially oxidized; white tea is minimally processed; pu-erh is fermented or aged, sometimes pressed into cakes or bricks.

Production and trade: The leading producers are China and India, followed by Sri Lanka and Kenya. Tea is grown in tropical and subtropical regions with suitable altitude, rainfall, and climate. Global demand supports a large and diversified supply chain, with processing often taking place close to cultivation and final packaging and distribution worldwide.

Preparation and serving: Brewing variables include water temperature, infusion time, and leaf-to-water ratio. Common guidelines: green tea around 75–85°C for 2–3 minutes; black tea around 90–100°C for 3–5 minutes. Tea can be consumed plain or with additions such as milk, lemon, sugar, or spices. Cultural traditions vary widely, from ceremonial to casual daily use.

Health, sustainability, and culture: Tea contains caffeine and polyphenols; potential health effects are studied but vary by type and preparation. Sustainability concerns include fair trade, pesticide use, and water footprints in production and processing.