Essentials

ESSENTIALS

Types of Tea

Tea is made from the leaves of the camellia sinensis plant native to southern China. The same plant is grown, harvested and processed differently to create four main categories of tea:

White light, flavorful, minimally processed, contains caffeine

Green light to medium body (depending on origin it could be vegetal or mildly sweet)
minimally processed, contains caffeine

Oolong medium body -- between green and black generally one of the most complex teas,
contains caffeine

Black medium to thick body, contains caffeine

Tea is grown across the globe. There are five major tea-producing countries: India, China, Japan, Taiwan and Sri Lanka. Several other countries grow tea including Indonesia, Vietnam, Thailand, Argentina and Kenya.

There are other beverages prepared and enjoyed similar to tea, which include herbal tisanes, rooibos native to the African continent and South America’s yerba mate.

Herbal Tisane large variety, typically caffeine free

Rooibos red in color, soft but distinct flavor, caffeine free

Yerba Mate strong and vegetal, contains caffeine

Preparation

Tea can be prepared simply or elaborately, a quick cup or a methodical gongfu service. Whichever fits the moment, pay attention to a few details including water quality and temperature, amount of leaf and steeping time. In general, start with one rounded teaspoon for eight ounces of water. Large leaf teas such as white, oolong and old-growth teas have irregular leaves, which are hard to fit in a teaspoon, and may require more leaf for full flavor.

Here are a few recommendations as a starting point for every-day loose leaf tea drinking.
Steeping times are suggestions – experiment and see what you like best.

Suggested water temperatures and steeping times:

A few tips…

To distinguish high quality loose leaf white, green, oolong and black tea look for leaves of uniform size and a fresh, full aroma. The infusion should be bright and have lingering full-bodied flavor.

To allow leaves to open fully and impart the most flavor use an infuser basket to steep or let the leaves infuse directly in the teapot and pour through a strainer. Typically, a tiny tea ball or spoon is too restrictive for the leaf.

Remove leaves when desired time is up; if leaves are left in too long tea can become bitter.

If you like your tea stronger, try using more leaves. You can also experiment with brewing times, water temperature and multiple infusions.

Tea bags filled with smaller pieces of leaf infuse more quickly than whole loose leaf, so you may want to shorten steep time.

Storage

Tea is affected by light, heat and humidity. Keep your tea in airtight, opaque containers and out of direct light. Double-lidded tins, like pictured at right, are optimal for tea. If you have the space, it is best to store tea in its own cupboard or drawer and not with spices or coffee where it could absorb odors and flavors. Optimal storage will keep your tea at its freshest.

In general, more oxidized (i.e. dark oolong and black) teas keep longer than green or white varieties. Specifically, Japanese greens have a short shelf-life and are best enjoyed at their prime within a couple of months of purchase. Black varieties may retain their quality for a year or more.

Two short paragraphs about a beverage that has been around for centuries…

Tea was born in China. It is a mainstay of their daily lives, history and commerce. Tea was sustenance for the nomadic people and also consumed in cities. Tea traveled from China to Japan with Zen Buddhism where it was refined to the high art form of Chado, the Japanese Tea Ceremony.

The Dutch were the first to bring tea to the European continent. However, the Brits were the first to truly claim it as their own. Relations between England and China grew strained and England went elsewhere for the leaf. They planted much of the northern part of their Indian colony in the tea bush to be cultivated for the ever-growing popular drink. The British first brought tea to America. Then they fought over it.

Now every major tea producing country helps to form America’s new tea culture.