An Introduction to Tea

Tea is a popular beverage enjoyed by people all over the world. It's made from the leaves of the camellia sinensis plant and comes in various types, each with its unique flavors, aromas, and cultural significance.

Types of Tea

The flavor of tea is profoundly influenced by its processing methods, which determine the degree of oxidation, heat application, and other key factors. During processing, enzymes in the tea leaves interact with oxygen, leading to chemical changes that affect taste and aroma.

• Green Tea
  • Flavor Profile: Delicate, vegetal, slightly grassy. Flavor can vary depending on the type and processing method.
  • Processing: Green tea leaves are minimally oxidized and often heated quickly to preserve their green color and fresh flavor.
  • Origin: Green tea is widely produced, with notable origins including China (Dragon Well, Longjing), Japan (Sencha, Matcha), and various other regions worldwide.
• Black Tea
  • Flavor Profile: Strong, bold, sometimes malty or astringent. Flavor can vary depending on the specific black tea variety.
  • Processing: Black tea leaves are fully oxidized, which gives them their characteristic dark color and bold flavor.
  • Origin: Black tea is produced in several countries, with notable origins including India (Assam and Darjeeling), Sri Lanka (Ceylon), China (Keemun and Yunnan), and Africa (Kenyan black tea).
• Herbal Tea
  • Flavor Profile: The flavor profile of herbal teas varies widely depending on the ingredients used. It can range from fruity and floral to spicy and earthy.
  • Processing: Herbal teas are not derived from the Camellia sinensis plant and are made from various herbs, flowers, fruits, and spices. They are typically caffeine-free.
  • Origin: Herbal teas are not associated with a specific geographic origin as they are a blend of various botanicals from around the world.
• Oolong Tea
  • Flavor Profile: Oolong tea's flavor varies widely, from light and floral to dark and roasted, with some having fruity or creamy notes.
  • Processing: Oolong tea is partially oxidized, falling between green tea (low oxidation) and black tea (full oxidation). The level of oxidation determines the flavor profile.
  • Origin: Oolong tea is often associated with Chinese and Taiwanese tea traditions, with famous varieties like Tie Guan Yin and Dong Ding.
• White Tea
  • Flavor Profile: White tea has a subtle, sweet, and delicate flavor with notes of honey, floral, and fruity undertones.
  • Processing: White tea undergoes minimal processing, with leaves and buds usually plucked in their youngest and freshest state.
  • Origin: White tea is primarily produced in China, with well-known varieties like Silver Needle (Baihao Yinzhen) and White Peony (Bai Mudan).
• Pu-erh Tea
  • Flavor Profile: Pu-erh tea has an earthy, woody flavor, sometimes with hints of sweetness. The flavor can evolve and improve with aging.
  • Aging: Pu-erh tea can be aged, which can mellow and enhance its flavor over time.
  • Origin: Pu-erh tea is primarily produced in China's Yunnan province and has a long history of production in that region.
  • Types: There are two main types of Pu-erh tea - raw (sheng) and ripe (shou), each with its own distinct flavor profile and aging characteristics.

Brewing Tea

Brewing tea is an art that requires attention to detail. Begin by heating water to the appropriate temperature for your chosen tea type. Use fresh, high-quality tea leaves for the best results. Place the leaves in a teapot or infuser, and pour the hot water over them. Allow the tea to steep for the recommended time, adjusting based on your taste preferences. The temperature and steeping time play crucial roles in extracting the optimal flavors, aromas, and compounds from the tea leaves. Understanding and respecting these factors can lead to a more enjoyable and satisfying tea-drinking experience. Water temperature significantly impacts the flavors and characteristics that emerge from tea leaves. Different types of tea leaves contain various compounds that are released at specific temperatures.

Reccomended Steep Time and Water Temperature

Tea Type	Steep Time	Water Temperature
Green Tea	1 - 3 Minutes	160 - 175°F (71 - 80°C)
Black Tea	3 - 5 Minutes	200 - 212°F (93 - 100°C)
Oolong Tea	2 - 4 Minutes	185 - 205°F (85 - 96°C)
White Tea	2 - 5 Minutes	160 - 185°F (71 - 85°C)
Herbal Tea	5 - 7 Minutes	200 - 212°F (93 - 100°C)
Raw Pu-erh Tea	2 - 5 Minutes	185°F - 205°F (85°C - 96°C)
Ripe Pu-erh Tea	3 - 5 Minutes	195°F - 212°F (90°C - 100°C)

How Do You Like Your Tea?

Favorite Flavor of Tea