Do we have your attention yet?
A lot of folks are always amazed when we mention that all tea comes from the same plant, camellia sinensis. The difference between a super light white tea and the darkest pu-erh is simply the effect of oxygen.
For those of us who may or may not have earned a C- on their 11th grade chemistry final, oxidation is essentially a chemical reaction that involves oxygen. It's the process that turns that lovely ripe yellow banana into a scary brown mess overnight. In tea, this reaction results not only in a physical browning of the leaves (see above) but also in the creation and unlocking of new compounds at a molecular level. The more you expose the tea to oxygen, light, and heat, the more chemical unlocking that occurs, and hence the darker the tea becomes.
Where does the wine come in? Well, like wine, tea is all made from the same plant. And like wine, the type of tea you end up with at the end has very much to do with where the leaves are grown, when the leaves are plucked, and how the leaves are manipulated.
And most importantly, wine and tea just taste delicious mixed together! Try our Te-gria Blanca at the Miami Foundation's Kick-off for the Open Space Challenge. RSVP here!