#02

Tea
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This is a part of an exploratory series about tea. Targeted for
people who are beginners, this edition will explain different
types of teas, give examples, and provide a sommelier-es-
que prole of each tea type.
A little information about myself: I am 23 years old and used
to be a server & busboy in top NYC restaurants. Ive decid-
ed to leave the fast paced and grunting life of the restaurant
industry to nd a career I could fall in love with. Graphic De-
sign is something I found to enjoy, so projects like this give
me the ability to learn and practice my craft. Hopefully, you
enjoy it as much as I had in creating it.
Follow the Tea series & myself by subscribing to my social
media accounts below:
Me
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About

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Green
Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Pale Green
Floral, Vegetal, & Fruit
Vegetal, Grassy, & Leafy
Low
Low
Low
Green Tea is produced when tea leaves are heated
or steamed right after being harvested. This halts the
oxidation process, preserving the leafs emerald hue
and naturally occurring antioxidants and amino acids
(Theanine). The leaves are nished by rolling or twist-
ing, and then red. The result is a bright cup with fresh
grassy notes and a vibrant green hue.
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Bancha
Grassy / Collard Greens / Subtle
Honeysuckle / Snap Peas / Almond
Nutty / Spring / Sweet
Spring Snail
Dragon Well
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Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Brown to Amber
Floral, Pine, & Caramel
Wood, Malt, & Nutty
Medium to Full
High
High
Black tea is produced when withered tea leaves are
rolled and allowed to oxidize (similar to how an ap-
ple changes color when the white esh is exposed to
air). This darkens the leaves and develops avor, col-
or and body. When the time is right, the tea is dried to
halt the oxidation process and lock-in the scent and
avors.
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Darjeeling
Ceylon
Yunnan Gold
Mossy / Citrus / Muscatel
Juicy / Mandarin Peel / Tangy
Cocoa / Stone Fruit / Creamy
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Pu-erh
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Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Amber to Gold
Floral, Pine, & Caramel
Wood, Malt, & Nutty
Medium to Full
Medium to High
High
Pronounced poo-erh, and like wine, this tea im-
proves with age. The tea is processed like green tea
and then heaped into piles or formed into bricks. Heat
is then combined with moisture to encourage natu-
ral bacterial fermentation. When the tea is ready, it is
only partially red to stop enzyme activity, but leaves
the tea moist enough to continue to age. You can nd
some Pu-erhs that have been aged +50 years.
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Menghai Gold
Tuo Cha
Orange Peel
Cream / Nutty / Bittersweet
Dark Mocha / Earthy / Dry Leaf
Mandarin Orange / Earthy / Mellow
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Oolong
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Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Orange to Gold
Orchid, Spice, & Moss
Fruity, Honey, Barley
Light to Full
Medium to High
Medium to High
Oolong teas are picked, bruised, and left to dry. The
bruised edges of the leaves turn yellow as they ferment
& oxidize. The tea producers can choose how much of
the Oolong to oxidize - ranging from 12% to 70%. This
places them between Green Teas and Black Teas. This
gives them the body and complexity of Black Tea, with
the brightness and freshness of Green Tea.
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Honey Orchid
Tung Ting
Oriental Beauty
Honey / Orange Blossom / Lavender
Honey / Gardenia / Honey
Citrus / Honey / Spices
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White
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Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Pale White
Sweet, Melon, & Fruity
Grassy, Vegetal, Peachy
Low
Low
Low
White Tea is the most minimally processed of all tea
varietals. The fragile tea buds are neither rolled nor
oxidized, and must be carefully monitored as they are
dried. The rarest white teas are made from tea buds
that are plucked the day before they open. This pre-
cise and careful technique produces a subtle cup with
mellow, sweet notes.
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Silver-Tipped
100 Monkeys
White Peony
Floral / Cucumber / Fresh Cut Grass
Earthy / Floral / Honey
Melon / Floral / Subtle
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Matcha
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Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Vibrant Green
Vegetal
Vegetal, Grassy, Rich
Thin to Thick
Low to High
Low to High
Matcha is tea leaves that are steamed, air-dried, de-
stemmed, and ground into a mixable powder. There are
many Grades of Matcha, from Ceremonial Grade
(High) to Kitchen Grade (Low). High Grade Matcha
will be vibrant green and have a delicate taste. The
Low Grade Matcha will have a full-bodied Green tea
taste and higher astringency.
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Low Grade
High Grade
White Tea
Vegetal / Medium Bodied / Sweet
Vegetal / Silky / Mellow
Mossy / Oolong / Crisp
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Blends
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Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Any
Any
Any
Any
Any
Any
Tea blending is a process that takes a combination of
different teas and herbs to make unique avors. One
rule in tea blending is to make sure that a specic tea
blend - like Earl Grey - tastes like as it should. This is to
avoid confusion with the customer - think about how
awkward it would be to taste notes of coconut or ap-
ple in an Earl Grey blend. The almost innite amount
of blending combinations allow blends to be any col-
or, aroma, or taste - limited only by imagination.
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Earl Grey
Citrus / Grapefruit / Spicy
Jasmine / Grassy / Sweet
Spicy / Cinnamon/ Cloves
Jasmine Phoenix
Chai
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The following are, technically, not classied as teas.
To be a tea, it must come from the tea plant, Camellia
sinensis. The following will not.
However, a special mention should be brought to
them for their popularity & similarity. They are also in-
grained within tea culture, from Herbal to Yerba, they
represent a wide spectrum within the plant infusion
world.
The Other
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Herbal
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Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Any
Any
Any
Low
Low - Medium
None
Also known as Tisane, these teas are made from an
infusion from plants that are not a part of the tea family
Camellia sinensis; plants like Yerba Mate & Rooibos
also fall into this category. Tisanes also have a lon-
ger history of use than tea, being used primarily for
medicinal purposes. Similar to blends, they have an
enormous rainbow of possible combinations for tastes
and smells.
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Lavender
Woody / Herbaceous / Mint Undertones
Tart / Cranberry / Bitter
Bell Pepper / Vegetal / Cool
Hibiscus
Peppermint
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Rooibos
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Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Amber to Crimson
Delicate, Woody, Sweet
Nutty - Fruity
Low
Very Low
None
Rooibos is not a pure tea, but an herb. It grows from
a broom-like shrub that grows in South Africa - the
Western Cape province being the most renown. The
tea gets its famous amber color from its natural com-
pounds that are exposed when the leaves are bruised
and left to ferment & oxidize. Green Rooibos are
specially treated to prevent oxidation, allowing their
leaves to preserve their green color that produces a
golden cup of tea.
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Traditional
Fruity / Earthy / Spicy
Spicy / Fruity / Sweet
Grassy / Earthy / Delicate
Blended
Green
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Yerba Mate
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Color:
Aroma:
Tasting Notes:
Body:
Astringency:
Caffeine:
Pale Green
Herbal, Smoky, Nutty
Spearmint, Mocha, Coffee
Light to Thick
Low to High
High
Yerba Mate is made from the naturally caffeinated
and nourishing leaves of the Holly Tree (Illex para-
guariensis) from South America. It is known as The
Drink of the Gods to the natives and said to have
the strength of coffee, health benets of tea, and eu-
phoria of chocolate. Traditionally, its sipped out of a
hallowed gourd with a bombilla (straw-lter). There
is a specic technique to create the Yerba Mate tea,
however it is also sold in tea-bags for easier use.
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Traditional
Herbaceous / Crisp / Earthy
Fruity / Floral / Spicy
Nutty / Caramel / Black Tea
Blended
Roasted
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#03