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Preparing
a fine cup of tea is dependent upon 3 key
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Steeping Vessel – Whether you use a
tea pot, a tea cup with an infuser or an open
bowl, make sure that your tea will have room
to unfurl and release the best of its flavor.
Tea – get a good quality tea and use
2.5-3 grams for each cup of tea you want to
brew. Tea should steep for 3-5 minutes (less
time for black teas, or for blends with more
broken leaves, and more for white teas, but
always according to your personal preference).
If you like to buy your tea in bulk, be sure
to store it in an airtight container that
protects it from the light. Loose tea should
keep well for up to 6 months.
Water – water from the tap, in most
cases, will provide less than the best infusion.
If you can, use purified water that has been
through a distillation/oxidation process.
For black, oolong, or pu’erh teas, boil
the water, remove the kettle from the heat
source and pour it on the leaves straightaway;
for more delicate white or green teas, take
the kettle off and allow it to cool for a
few minutes to aim for a temperature between
165 and 180 degrees.
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| Tea is the common English term for
the Camellia Sinensis plant, as well as for the beverage
infused from its leaves. Originating in China, tea is
produced around the world, on nearly every continent.
The five traditional tea producing countries, where the
bulk of tea was produced until modern times were China,
India, Japan, Sri Lanka (formerly Ceylon), and Taiwan.
The teas from each of these countries, and even from individual
regions, or estates/tea gardens, have unique qualities
created by the combination of soil, temperature, humidity,
and processing. |
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| Chinese teas, and processing methods,
have the longest history, and include all types of teas:
white, green, oolong, black and pue’rh. |
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Japan produces many teas, but they
are best known for green teas, including the matcha used
for the traditional Japanese tea ceremony.
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| In India, both the Camellia Sinensis
Sinensis varietal (which is the varietal traditionally
grown in China) and the Camellia Sinenis Assamica varietal
are grown. Most Indian teas are processed to produce black
teas, and are often served with milk and sweeteners, to
which robust black teas stand up well. |
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| Taiwan is best known for its exotic
and complex oolongs, and Sri Lanka, with its warm climate,
features year-round growing seasons. |
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| Type of Tea |
White Tea is the least oxidized
of all the types of tea produced, and provides a light,
delicate infusion. White teas are plucked and withered
before being graded and sent to market. Green Teas are
slightly more processed, typically being rolled, with
a firing process to stop oxidation. Green and white teas
are generally regarded as having the least amount of caffeine,
however, literature on this subject is inconsistent at
best. If you do not wish to have caffeine, you should
try a decaffeinated tea (whose caffeine levels have been
measured during processing) or an herbal alternative.
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Oolong teas are known for their
intricately rolled leaves, which unfurl during steeping
to release their complex flavors. Oolong, White, and Green
teas may produce several separate infusions, as leaves
open a little more each time.
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Black teas are highly oxidized,
and have typically been processed to the greatest degree
before firing ends the oxidation cycle. Black teas do
not hold up as well to secondary infusions,
and depending upon the type of tea, some black teas are
well-complemented by milk and sweeteners.
Though less familiar to US consumers, Pue’rh tea
has been well-known (if rare) in Asia for centuries. The
processing methods are closely guarded secrets, but recent
changes in processing has made this Chinese tea more accessible
and affordable, and production has increased dramatically.
Pue’rh produces a deep, robust infusion, whose leaves
can be steeped multiple times.
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| Herbal Infusions |
There are many types of herbal infusions,
which are a nice alternative for those who cannot tolerate
caffeine. Many herbal infusions are based upon a mix of
botanicals, particularly chamomile or lindenflower, with
florals or fruits. Rooibos, an herb from Southern Africa,
is also frequently referred to as “red tea,”
and is quite commonly offered in tea or coffee houses
as a caffeine-free hot drink.
Mate
Mate, an infusion prepared by steeping dry leaves of the yerba mate plant
(a species of holly) in hot water, is popular in South America, traditionally
drunk from a gourd through a straw-like bombilla that acts to filter out the leaves. |
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Tea is available from innumerable sources and in several
forms:
Tea bags are favored for their convenience – however,
most tea bags utilize the lesser grades of tea (fannings
and dust) and lack the complexity of flavor that is achieved
with higher grades. Pyramid tea bag packaging is, however,
changing this by providing adequate space for whole leaf
teas to unfurl, and bringing you closer to the loose tea
experience.
Loose tea is favored for steeping a rich complex infusion,
and can be purchased in many different quantities. We
recommend sampling new teas in small quantities (either
at your local tea room, or from an online source) before
you commit to a large bulk purchase.
Display teas are meticulously formed by artisans, using
exotic teas and flowers, which are best enjoyed by watching
them in a clear glass pot as they spectacularly bloom.
Pressed teas, typically Pu’erh tea, are able to
be stored for long periods of time without losing their
extraordinary, rich flavor. Other forms of tea have a
limited shelf life, losing the best of their flavor after
6 months.
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