Tea Basics | Bowery Tea

What is Tea

All true tea comes from the Camellia sinensis plant. Differences in flavor, aroma, and appearance come from how the leaves are processed after harvest.

How Tea is Processed

  • Withering - Fresh leaves are spread out to reduce moisture through air exposure. This softens the leaves and prepares them for shaping.
  • Oxidation - Leaves are rolled or bruised and exposed to oxygen, triggering chemical changes that darken the leaf and develop flavor.
  • Fixing (Kill-Green) - Heat is applied (pan-firing or steaming) to stop oxidation by deactivating enzymes, preserving freshness.
  • Rolling - Leaves are shaped or twisted to control how flavor is extracted during brewing.
  • Drying - Heat (baking, firing, or sun-drying) removes remaining moisture to stabilize the tea for storage.
  • Fermentation (Pu’er) - Microbial fermentation transforms the leaf over time, developing deeper, earthy flavors. This step is accelerated in shu Pu’er and occurs naturally over time in sheng Pu’er
  • Aging (Pu’er) - Tea is stored under controlled conditions for months to years, allowing flavor, aroma, and texture to evolve
  • Grinding (Matcha only) - Shade-grown green tea is dried and stone-ground into a fine powder, allowing the entire leaf to be consumed.

What Affects Flavor

  • Leaf material - Younger buds and leaves produce lighter, more delicate flavors, while mature leaves are stronger.
  • Processing - Oxidation, roasting, and shaping determine the tea’s character and intensity.
  • Water temperature - Higher temperatures extract more compounds, increasing strength and bitterness.
  • Steeping time - Longer steeping increases body and intensity but can lead to over-extraction.
  • Leaf-to-water ratio - More leaf produces a stronger, fuller infusion without needing longer time.

How Tea is Categorized

Tea is grouped based on processing, especially oxidation:

  • White - Minimal processing, light and delicate
  • Green - Unoxidized, fresh and vegetal
  • Matcha - Powdered green tea, whisked and consumed whole
  • Oolong - Partially oxidized, layered and complex
  • Black - Fully oxidized, bold and robust
  • Pu-erh - Aged or fermented, deep and earthy
  • Tisanes - Herbal infusions, not from the tea plant

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