Scissor-type spoons are available in both stainless steel and mesh and are perfect for steeping one cup of tea. The three-inch mesh ball, which has a chain attached for easy handling, is nice for brewing a whole pot of tea. Black and Green Tea Thea sinensis is an evergreen shrub best grown in the high altitudes of the tropics. It produces a tea which is green when unfermented, oolong when semi-fermented, and black when completely fermented. To arrest the fermentation oprocess, green tea is steamed while the leaf is still green, then rolled lightly before drying.
Oolongs have characteristics of both black and green teas.
The fermentation process reduces the astringency of the leaf and develops the color and aroma of the tea. Caffeine, tannin, and essential oil are the three principal chemical constituents of these teas. To minimize the tannin content, pour fresh boiling water over the tea leaves and allow to stand for three to five minutes. Depending on the locale, tea is harvested at different times of year. Some areas produce the best tea in the first flush, or growth, others in the second or later growths.