Tea Facts
The tea species
camellia sinensis produces all these
varieties of teas: white, green, oolong, black and pu'erh. The growing
seasons,
geographic regions and processing methods create the many varieties and
contribute to each tea's uniqueness.
Special
care given during processing of the leaves brings out the natural
subtleties of
flavor and creates a visual aesthetic that is unique to each tea. Part
of the
mystique of tea is that no two teas are alike. Each growing season
produces a
unique crop and flavor.
Tea Brewing
- It's essential not to over-infuse your tea; it should be infused between thirty seconds to five minutes. Over-infusing tea will cause it to release unwanted tannins. Tannins cause the bitterness in the tea and are unhealthy to your body. You might want to increase the amount of tea leaves rather than infusing longer than recommended. At the end of a timed infusion, decant all of the tea in a fair pot or drinking vessel. Never re-use tea leaves once they are cold.
- Use loose tea leaves whenever possible. Your tea leaves should be able to move around freely and you should learn how to inspect them.
- It is best to boil fresh filtered tap or bottled spring water (not distilled water). Avoid using water that has already been heated or boiled. This flattens the water because oxygen has been depleted, making it less than ideal for brewing a good cup of tea.
- An unglazed clay, ceramic or glass teapot is preferable for infusing teas rather than a tea ball or clamping spoon. This gives the leaves plenty of room to expand and fully infuse. Try to avoid using metal accessories with green or white teas. This will neutralize the tea's antioxidants.
- Use a beverage thermometer to make sure you are infusing your teas at the appropriate temperature. Using the wrong water temperature can ruin a good cup of tea (too hot or too cold). Black teas infuse best with water at the boiling point and greens infuse best at 160-180F. Oolongs vary, so follow the directions provided by the supplier. As a rule of thumb, the greener the tea, the cooler the temperature.
- For
the tea enthusiast, try using a small gram scale to weigh your tea. Some teas have small or broken leaves,
and some large or whole. Weighing
is a way to know how much to use. To make iced tea, decant into a pitcher
and leave tea in refrigerator to chill.
Do not pour green or white tea over ice cubes; this neutralizes the
tea's antioxidants. Any tea will
work, so try a variety.
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