Exploring Indonesia's Rich Tea Heritage: Varieties and Quality
Indonesia is known as one of the world's best tea producers. With its tropical climate and fertile soil, the country is able to produce various types of high-quality tea. Indonesia offers a wide range of teas, primarily made from the buds of tea leaves (Camellia sinensis). Below are four common types of tea found in Indonesia:
Green Tea
Green tea undergoes a withering process, followed by rolling and drying to a certain moisture level. It is an unfermented type of tea, which makes it rich in antioxidants, particularly catechins [1]. As a result, the tea leaves retain their natural green color. Green tea has a lighter, slightly bitter, and fresh taste. When brewed, it produces a bright green to yellowish color.
Black Tea
Black tea is categorized into orthodox black tea and crushing-tearing-curling (CTC) based on its processing method, with orthodox tea involving traditional hand-rolling techniques and CTC focusing on machine-based processes to produce small, uniform granules. Black tea undergoes a fermentation process that leads to the oxidation of polyphenols. As a result, this process transforms catechins into theaflavins and thearubigins, which are the main polyphenols in black tea [2]. These compounds can act as natural colorants and contribute to complex aromas. Consequently, black tea is often used as a natural dye in food products, changing their color to orange-brown. It has a strong characteristic aroma with a flavor that tends to be acidic or bitter [3].
White Tea
White tea undergoes a simple processing method involving withering and drying without fermentation. It is characterized by its pale yellow color, which is quite similar to green tea. Some people describe the flavor of white tea as lighter, slightly sweet, and refreshing. These characteristics are due to the high levels of peptides, amino acids, and dissolved sugars, which give it a sweet taste [1].
Oolong Tea
This tea is classified as a semi-fermented tea. The leaves are wilted under sunlight while being gently rolled to oxidize some of the polyphenols in the leaves before drying them. Oolong tea has a flavor and aroma that is milder than black tea but stronger than green tea [3].
In conclusion, Indonesia is renowned for producing high-quality tea thanks to its tropical climate and fertile soil. The country produces several types of tea from the Camellia sinensis plant, including green tea, which is light and rich in antioxidants; black tea, known for its strong flavor and use as a natural colorant; white tea, which has a light, sweet taste and simple processing; and oolong tea, a semi-fermented variety with a flavor between green and black tea. Each type of tea has unique qualities, making them popular choices among tea lovers.
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References:
[1] Fadhlurrohman, I., & Susanto, J. (2024). Functional Food Innovation Based on Fermented Milk Products with Fortification of Various Types of Tea: A Review: Inovasi Pangan Fungsional Berbasis Produk Susu Fermentasi dengan Fortifikasi Berbagai Jenis Teh. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 9(1), 101-114.
[2] Tanaka, T., & Kouno, I. (2003). Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism. Food Science and Technology Research, 9(2), 128-133.
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