Specialty Tea – A Memorable Experience For Tea Lovers

There are different types of teas popular among tea consumers. Have you heard about the specialty tea which caters a niche market segment in the world tea market? This category of teas is mainly consisting with white tea, yellow tea and post fermented tea. Mostly these specialty teas are coming as loose type large particle teas. Shall we look these different specialty teas bit closer to know their characteristics well.

White tea, which is a type of specialty tea is considered as a non – fermented tea. Hairy tea buds are hand-picked from tea bushes carefully. Then these buds are allowed to air dry which result a white colour hairy appearance. Liquor of these white tea is very special with respect to their light yellowish appearance and special aroma along with the special taste. Minimal processing and non – oxidation is the key to these special characteristics of white tea.

The other type is yellow tea. This tea is very similar to green tea but unique with its yellow coloured liquor with fruity or the grassy aroma and gentle taste. In the processing of this yellow tea there is a special step called ‘sealed yellowing’. Most of the times tea leaves are fermented to a certain degree and conduct this process of sealed yellowing. 

Turmeric, cinnamon lemon juice, clove and black pepper are often use as ingredients of yellow tea. Because of this various ingredient combination, it is believed to have various health benefits by drinking yellow tea. Weight loss, prevention of diabetic and enhancement of liver health is most popular health benefits of this yellow tea. Other interesting factor of this tea is it has various traditional processing methods adapted by different producers around the world.

Post fermented tea is another specialty tea that is also called ‘ripened tea’. This is indeed a very special tea among all types of teas since it involves the ‘microbial fermentation’ process. Processing steps of these post – fermented tea consist withering then killing green or enzyme suppression which are prior to the special fermentation process. Tea leaves which have undergone first two steps are compressed and makes in to piles or cakes. These piles are store in a specially prepared rooms or in small quantities clay pots may be used to store them. This ripening process takes years may be decades. In ancient times these dark teas were used to seasoning goat milk, yoghurt and nuts etc.

China and Japan are the major countries of producing and consuming these specialty teas. In addition, India (Darjeeling type) is also produce specialty tea. Also there is a potential and emerging specialty tea production in Sri Lanka. If you haven’t tasted the specialty teas yet, this is the perfect time to taste them with a better knowledge. 

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