Typology of Processed Tea (Camellia sinensis (L.) O. Kuntze): A Review
2025
Langát, Joseph
Tea typology is the science of classifying tea. The main objective of this review was to investigate and compare the typological classification nomenclature of processed tea worldwide. The study utilized a paper review methodology to analyse existing literature and research on tea typology, processing methods, and global classification systems. While the Asian tea producing countries categorises tea products based on the decreasing oxidation levels during the manufacturing process, viz: black, green, oolong and instant teas, Kenya’s tea typology system is based on the degree of fermentation process, i.e. black tea, purple tea, green tea and white tea. Tea is also classified into five categories: black, green, white, oolong, and Pu-erh or dark teas. The most common typology is by oxidation, and more specifically, by the production methods within the oxidation categories. The main tea processed and exported in Kenya is black tea, a brand that makes up approximately 80% of all teas consumed globally. Manufacturing of black tea is by withering, rolling, or by use of a cutting-tearing-curling (CTC) method that ensures efficient conversion of leaf herbage to made tea, which is oxidized and dried before sorting into different grades. This study concluded that tea typology nomenclature differ from country to country, region to region, classification of this popular thirst-quenching beverage mainly based on the plant origin, historical background, region where tea is (was) grown, scientific system, market niche, economic reasons, cultural beliefs, fermentation, education, and oxidation levels. To achieve coherence in the tea sector, it is recommended that a global tea regulator be established to standardize tea typology.
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