Dr. Walt Clark On The Three Types Of Tea

After years of touring, speaking, and educating I think it has taken a toll on Dr. Clark. He has done side by side cuttings on canned tomatoes and explained how a refractometer measures brix to us. I have served along side him counting, weighing, and measuring french fries. Lately though, Dr. Clark is a bit of a recluse. The last time we were able to bring him out in public he insisted on wearing camouflage netting.."just in case". But this is all beside the point, when it comes to food science..Dr. Clark is like a -well..scientist.

The hundreds of different teas available are each one of three types: green tea, oolong tea, and black tea. They all come from the same tea bush called Camellia sinensis. They differ only in the degree of fermentation or oxidation the leaves undergo after they are picked. When you cut an apple and sit it on the table it turns brown. This browning represents the degree of fermentation in the tea leaves during processing.

Most Ice teas are BLACK TEA --- UNLESS they state otherwise.

Black tea is fully fermented and may contain teas from South America, China, Indonesia and / or Indian origins. This is based upon flavor profile, availability, and pricing. Leaves are dried for a day after picking. Then they are allowed to fully ferment before firing stops fermentation. The resulting leaves and liquor are usually darker than an oolong. The flavor of a black tea depends on where it’s grown. Tannin is often evident in black teas.

The other teas are:

Oolong tea – Principally of Chinese and Taiwanese origins. Oolong tea is partially fermented. Leaves are picked and allowed to ferment for four or five hours in direct sunlight. Next, firing halts fermentation when it is half complete. Therefore, the leaves and the liquor have more color than for green, but not as dark as black tea. The flavor of a oolong tea is a bit more complex than a green tea. Some amazing fruit or flowery notes are trademarks of oolongs.


Green tea – Principally of Japanese, Chinese and other origins. Green tea is unfermented. Leaves are plucked and immediately steamed or fired (heated.) This kills the fermentation enzymes so none takes place. That is why the leaves are green, the liquor so light and the flavor so vegetal or mild.


Flavored Ice tea is based upon the true tea used in the formula, the flavoring oils, and the herbs in the formula