TSV

Tea Varieties - TSV

All tea varieties are made from the same plant, Camellia sinensis, but are classified into six major categories based on oxidation levels and processing methods: green tea, white tea, yellow tea, oolong tea, black tea, and pu-erh tea. Additionally, Japanese tea offers diverse varieties such as sencha, gyokuro, matcha, bancha, and hojicha, distinguished by cultivation and processing methods. Each type has its unique flavor, aroma, and health benefits, enjoyed by people worldwide.

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code	slug	name	description	oxidationLevel
01	green-tea	Green Tea	Non-fermented tea made from leaves where oxidation is stopped.	Non-fermented (0-5%)
01-01	sencha	Sencha	The most commonly consumed green tea in Japan.	Non-fermented
01-02	gyokuro	Gyokuro	High-grade green tea grown under shade covers.	Non-fermented (shade-grown)
01-03	matcha	Matcha	Powdered green tea where the entire leaf is consumed.	Non-fermented (powder)
01-04	bancha	Bancha	Late-harvest green tea that is easy to drink.	Non-fermented
01-05	hojicha	Hojicha	Roasted green tea with a fragrant aroma.	Non-fermented (roasted)
01-06	genmaicha	Genmaicha	Green tea blended with roasted brown rice.	Non-fermented
02	white-tea	White Tea	The least processed tea with a delicate flavor.	Minimally oxidized (0-5%)
03	yellow-tea	Yellow Tea	A rare tea intermediate between green and white tea.	Lightly oxidized (5-15%)
04	oolong-tea	Oolong Tea	Semi-fermented tea with flavor between green and black tea.	Semi-fermented (15-85%)
05	black-tea	Black Tea	Fully fermented tea, the most widely consumed tea worldwide.	Fully fermented (90-100%)
06	pu-erh-tea	Pu-erh Tea	Post-fermented tea from Yunnan Province, China using microbial fermentation.	Post-fermented tea
07	herbal-tea	Herbal Tea	Beverages made from plants other than Camellia sinensis.	N/A (non-tea)