From Green to Black: Exploring the World’s Finest Teas

Australia’s love for tea is reflected in the variety of local tea shops and cafes and the nation’s tea consumption habits. According to a recent survey, tea is the second most consumed beverage in Australia after water, with black tea being the most popular. The country also has unique tea blends and flavours, such as Australian Lemon Myrtle tea and Tasmanian Pepperberry tea. This article will explore some of the best tea in Australia and highlight the distinct flavours and characteristics that make them stand out in the Australian market.

Green Tea: Delicate and Nutritious

Green tea is one of the most popular types of tea in the world, prized for its delicate flavour and high nutritional content. Green tea leaves are picked and immediately steamed or pan-fried to prevent oxidation, which preserves the natural antioxidants and nutrients in the leaves. This process gives green tea its signature light, refreshing flavour and slightly vegetal aroma.

There are many varieties of green tea, each with its unique characteristics. Green tea is also commonly blended with other herbs and botanicals, such as mint, jasmine, and ginger, to create unique flavour combinations.

White Tea: Subtle and Fragrant

White tea is the most delicate and subtle, prized for its delicate flavour and fragrant aroma. White tea is made from the youngest leaves and buds of the tea plant, which are picked and gently dried in the sun or using low heat. This minimal processing allows the natural flavours and aromas of the tea leaves to shine through.

White tea is pale golden and light, sweet flavour often described as floral or honey-like. It is a favourite choice for those who prefer a lighter, less bitter tea and is often enjoyed on its own or with a touch of honey or lemon.

Oolong Tea: Rich and Complex

Oolong tea is a semi-oxidised tea that falls somewhere between green and black tea in terms of flavour and aroma. Oolong tea leaves are picked and allowed to wither in the sun, then shaken or rolled to bruise the leaves and start the oxidation process. The leaves are then partially oxidised before being fired to stop oxidation.

Oolong tea has a complex flavour profile that varies depending on the oxidation level and region where it is grown. It can be light and floral or rich and nutty, with notes of honey, caramel, and toasted grains. Some oolong teas infuse fruit and floral flavours like peach, plum, and orchid.

Black Tea: Bold and Robust

Black tea is the most well-known and widely consumed tea globally, known for its bold, robust flavour and deep, reddish-brown colour. Black tea leaves are fully oxidised, giving them distinctive flavour and aroma. The leaves are picked, withered, rolled, and oxidised for several hours. Finally, the leaves are fired to stop oxidation and lock in the flavour.

Black tea can be enjoyed independently or with milk and sugar and is often paired with breakfast foods or baked goods. It has a robust and malty flavour ranging from smoky and earthy to fruity and floral, depending on the region where it is grown.

Conclusion

The world of tea is vast and diverse, with various flavours, aromas, and health benefits to suit every palate and preference. So why not explore the best tea in Australia and discover new flavours and blends you might not have tried before? From Japanese matcha to South African rooibos, there is a tea to suit every taste and occasion. So sit back, relax, and enjoy a delicious cup of tea today!