Pure, aromatic, scanted, pressed, and smoked teas

Here’s a simple guide on how to distinguish the various kinds of reprocessed teas. After they’ve been processed, some teas, in fact, are subsequently scented, flavored, and more.

But what are the differences?

Let’s clarify the difference between “pure” teas and the various varieties of reprocessed teas in order to choose the flavor that’s most pleasing to our palate.

PURE TEAS

The history of tea dates back millennia, with China being the first nation in the world to start cultivating and processing the leaves of the Camellia Sinensis (L) O. Kuntze more than 2000 years ago. This is the full name of the Camellia from which tea is made. Many kinds of tea are obtained thanks to the various processes that the fresh leaves of this plant undergo immediately after they’ve been harvested. The most common classification method is the one based on the color of the leaves and of the infusion (the technical term for the beverage obtained by submerging the leaves in water) and allows us, through simplification, to divide the numerous kinds of teas into six large macro-families: white tea, yellow tea, green tea, blue-green tea, red tea, and black tea. 

I cover the topic more thoroughly in this article . 

But there are other parameters which allow us to classify “pure” teas, for example:

1. The chemical reaction that the leaves undergo: in this case we have unoxidized teas (green teas), slightly or partially oxidized teas (white teas, yellow teas, and oolong teas), oxidized teas (red teas, called black teas in the west), and fermented teas (real black teas, which require a true ageing process before they can be soled and consumed. The most popular and well-known are the Pu’Er from Yunnan).
2. Size and physical appearance of the leaves: the primary criteria refer to the macro-subdivision between whole leaves and broken leaves. Some very common acronyms like, for example, OP, TGFOP, and SFTGFOP refer exclusively to the classification of teas produced in countries that have historically been subject to Anglo-Saxon influence (India, Sri Lanka, Kenya…) and, remember, only describe the physical characteristics of the leaves. They give us no clue as to what the tea will taste like in the cup!
3. Seasonality: spring, summer, and autumn teas.

Once the basic processing is finished, which is different for every category of tea, the finished, or “pure”, products are ready to be sold. In some cases, however, the same teas can be further treated and manipulated, thus becoming reprocessed teas. 

This macro-category includes scented, flavored, smoked, pressed, and blooming teas.

SCENTED TEAS

The art of “scenting” tea leaves is an ancient Chinese tradition in which every kind of “pure” tea is used as a base, without distinction. Scented tea is produced primarily in the regions of Guangxi, Fujian, Sichuan, and Yunnan. 

Scented teas obtain their aroma through a procedure during which the previously processed and finished tea leaves are put in contact with fresh flowers. Who hasn’t heard of jasmine tea? But in addition to this flower, there exist many others that are traditionally used to create perfect unions with tea leaves. Among these are gardenia, orange blossom, osmanthus, orchid, lotus, rose, and chrysanthemum.

The production of teas that are naturally scented through contact takes place in two steps: first the leaves are processed according to the techniques necessary for obtaining the desired kind of tea (for example, green tea, white tea…); and subsequently, in full bloom, the selected flower is picked and added to the previously processed tea so that the tea can absorb its fragrance.  The more the leaf-flower contact is repeated, the greater will be the quality and the price of the tea.  

After the flowers have released their delicate scent onto the tea leaves, they’re separated from them with a sieve and the tea is once again dried. For aesthetic reasons some of the flowers are purposefully left with the leaves even after the scenting process is over. This is important to know because a good scented tea must never be judged by the presence of flowers, which are left behind only to make the tea look nicer. Naturally, scented teas are more delicate than flavored teas and offer an exquisite sensory experience.

FLAVORED TEAS

Meanwhile, flavored teas don’t get their aroma from contact with fresh flowers, but rather from the addition of natural aromatic substances to the previously processed “pure” teas. The most common ones on the market use black tea and green teas as a base. Subsequently, flower petals, dehydrated fruit, citrus peels, and spices or essential oils are added to the tea leaves in order to give them a particular scent and flavor.

These are fun and delicious teas, definitely more suitable for introducing novices and curious consumers to the tasting of leaf teas. Raise your hand if you’ve heard of Earl Grey, the extremely famous blend made from black tea flavored with bergamot?

SMOKED TEAS

Tea’s hygroscopic leaves also make it possible to absorb and retain very unique smokey notes thanks to a particular drying process.

Zheng Shan Xiao Zhong (a small-leaf variety) is the real name of this peculiar red tea that is smoked with pine wood. More famous in western countries than in its homeland, the original Lapsang Souchong is from Tong Mu, a small village located in the mountains of Wu Yi Shan (Fujian). With a characteristic smokey flavor, this tea allows no compromises: it is both highly sought after by connoisseurs and detested by those who aren’t fans of such a distinct and unique taste. The smokey notes completely overpower the aromas present in the leaves. For this reason it’s produced with Souchong, a large leaf with few aromatic compounds and a low theine content.

PRESSED TEAS

In ancient China, compressed teas were usually made with completely dry leaves that were subsequently pressed into various shapes. The most common resemble bricks, cakes, nests, and even squash. Pressed into these shapes, they were perfect for being sold and transported in long caravans, and, above all, were less susceptible to physical damage. 

Pressed white teas and oolong teas are also commercially available, but the most famous in this category are undoubtedly the real fermented black teas.

In China, this family of teas has nothing to do with the teas that we in the west call by the same name, and they offer unique characteristics and incomparable qualities. The most well known of the black teas are definitely the Pu’Er, produced using a large leaf variety called Da Ye, that grows in the southern part of Yunnan, at the border with Laos and Burma. 

The processing of this tea includes an initial heating phase in order to halt enzymatic activity and oxidation through high temperatures. Then comes a rolling phase which releases the essential oils from the leaves and gives them their shape. The leaves are then sun dried until they lose 90% of their water content. At this point they’re ready to be gathered into regular piles and sprayed with water. This allows the natural fermentation process to begin.

During the final drying phase, the leaves are scattered to stimulate the release of residual moisture and to air dry.

Subsequently, in order to obtain a pressed shape, the leaves are first sprayed to make them more elastic and then inserted into one of the various kinds of presses. These presses can leave a sign on the tea, like an artistic design or simply the print of the fabric used to wrap and protect the tea during this step in the process.

The tea leaves, placed in a small cotton bag, are flattened and widened until they assume the shape of a cake. The bag’s extra fabric gets twisted into a sort of knot and pushed into the back part of each cake. It’s this knot that causes the consequent “indentation” in the center. The cotton bag with the tea leaves inside is finally ready to be placed under a hydraulic press for its compression.

The pressed cakes or bricks of tea are left to dry and age in specific storerooms.

To find out more, I recommend the following reading: Tea Money in China and Tea Horse Road.

BLOOMING TEAS

Finally, in the macro-category of reprocessed “pure” teas, there are the blooming teas. These buds of tea, tied together in a sphere, mushroom, tower, or Buddha shaped bouquet, contain flowers that give the infusion a delicate floral aroma and provide a striking visual experience.

To fully enjoy the spectacle of the blooming bouquet of green tea flowers, we recommend using a tall narrow glass or a glass teapot. The height of the glass or teapot should be at least 15 cm.

After having poured the water, at approximately 80°-85°C over the “tea flower”, you need to wait several minutes to witness the blossoming of this incredible masterpiece of the Chinese art of bunching tea shoots together. “Tea flowers” can be made of only tea shoots, as in the case of Lu Mu Dan, or paired with different flowers, like jasmine, calendula, amaranth, lily, or hibiscus. These flowers, in addition to enriching the infusion with a delicate floral aroma, provide a striking visual spectacle that’s sure to please.

Which were you already familiar with? Which are you going try? 

We’re looking forward to your reviews!