Tea Basic For Beginners
If you're new to tea, you may find it hard to know what to ask for if you don't know the lingo. Here are the basics. Assam: The Brahmaputra Valley in the Assam region of India is the largest producer of black teas. Teas from this area are known for their rich, malty taste. Good ones are strong yet smooth, and brew to a rich copper color. Often used for Irish Breakfast blends, they hold up well to the addition of milk and sugar, but the higher quality ones should always be taken plain to appreciate their rich flavor. Black tea: Black teas are produced by a process that includes oxidation, sometimes also called fermentation. Black teas are first withered by allowing the moisture in the leaves to evaporate somewhat so that the leaves become pliable. This process takes 12-18 hours. The leaves are then rolled to bruise and damage them, allowing enzymes in the leaf to come to the surface. Then the leaves are spread out, exposed to the air, in humid rooms. Oxygen reacts with the enzymes on the surface of the leaves and causes them to turn black, thus changing the color and taste of the brewed tea. To stop the oxidation process at the right time, the leaves are finally fired in ovens, destroying the enzymes responsible for oxidation. Natural Choices offers two flavors: "Spice of Life" & "Winter Solstice". Camellia sinensis: The tea plant. Properly speaking, tea is the beverage brewed from the leaves of the Camellia sinensis plant. Its wide variety of incarnations, such as green, black, oolong, and white teas, are created by different processing methods, but all derive ultimately from the same plant. The flavor of tea depends not only upon how the tea was processed, but also in what part of the world the plant grew, the time of year the leaves were harvested, what the weather was like that season, the soil conditions, altitude etc. Chai tea: This Indian word for "tea" has come to refer to black tea brewed with traditional Indian spices and lots of milk and sugar. The flavor of chai will vary from brand to brand. Some are quite hot due to a lot of pepper; others tend sweeter with more cinnamon and cloves. You can get pre-blended liquid chai, chai mix, or loose tea with chai seasonings to which you add your own milk and sugar. This is one of those words no one knows how to pronounce: the "ch" is pronounced, just like in "chair," and it rhymes with "I". Darjeeling: Due to their unique characteristics and delicate aroma, Darjeeling teas, from the mountainous Darjeeling region of India, are often called the "Champagne of Tea." Unlike teas grown in lower altitudes, they have only four harvest periods: first flush (spring); "in between" (late spring); second flush (summer); and autumnal. Each crop produces a different tasting tea, with the earlier crops tending light and flowery and later crops becoming progressively fuller bodied and fruity. Be careful not to over-steep Darjeelings-they are quite sensitive! English, Irish: Traditional strong blends of different teas, made to go with fairly rich breakfasts. Each blender will make these tea blends a bit differently, so you should taste several before you decide whether or not you like them. Usually blended to drink with milk and sugar. Irish and Scottish Breakfast blends tend to be a bit stronger and maltier, due to a higher quantity of Assam teas. English Breakfast tea is often a blend of Keenum. Green tea: Green teas are produced by a process that does not include oxidation, sometimes also referred to as fermentation (in contrast, black teas are oxidized, or exposed to air). Some green teas are steamed initially to kill the leaf (sencha, gyokuro). Most are first withered by simply letting some of the leaves' moisture evaporate, making the leaf pliable. Then the leaves are usually fired in a hot wok to destroy enzymes in the leaf, which prevents the oxidation process from beginning. During firing, the leaves can be shaped in the wok into the desired form, such as the flattened leaves of Dragon Well or the small pellets of gunpowder tea. Some teas are then roasted (hojicha) to produce a toasty flavor. Natural Choices offers a green tea called "From Asia With Love". Herbal tea: Technically, this is not tea. This term refers to beverages made from plants other than Camellia sinensis (the tea plant). Usually, they are caffeine free. Examples include chamomile, rooibos, peppermint, and hibiscus. Often, herbals are are blends of many different plants, fruits, and flavorings. These are also referred to as "tisanes." They are particularly nice choices for children, for evening consumption, and for anyone who wants to completely avoid caffeine. Keemun: From the Anhui Province in China, Keemuns are often called the Burgundy of teas for their full body, natural sweetness, and superb aromatics. Keemuns are often considered the quintessential English Breakfast tea, and most English Breakfast blends are exclusively Keemun. Holds up well to milk and sugar, although the finest ones are often taken plain. Oolong: In contrast to black teas, which are fully oxidized, and green teas, which are not oxidized, oolongs are semi-oxidized. Like black teas, oolongs are first withered for several hours to soften the leaves. Then the leaves are alternately oxidized and fired several times by various methods, which may include shaking in baskets or walking on leaves that have been placed in cloth bags! When the desired amount of oxidation is reached, which can vary significantly, the leaves are fired at high temperatures to destroy the enzymes that contribute to oxidation. Because some oolongs are more oxidized than others, the flavor of oolongs can vary from near-black to quite green. The best oolongs are still all handmade and have a lovely fruity/flowery aroma and a delicate sweetness. Rooibos: Rooibos (pronounced "roy bus") is made from the needle-like leaves of a caffeine-free bush native to South Africa. It is oxidized like black tea, and many people are using it instead of decaffeinated black teas. Good both hot and cold, it has a mild flavor and won't turn bitter with extended brewing. Known for its soothing properties, it is reputed to be even higher in antioxidants than green tea. Steep 1 teaspoon of rooibos per cup in freshly boiled water for 5-10 minutes. White Tea: White teas are appreciated by connoisseurs for their unmatched subtlety, complexity, and natural sweetness. The most delicate of teas, white teas are minimally processed. They are simply steamed, then dried, without significantly altering the leaf. Consequently, these teas appear light and fluffy and require more room to infuse than other teas. The color will be very pale, straw colored liquor, hence the name, "white." Use either a large infuser or put the leaves loose in your pot or cup. Yunnan: The Yunnan Province of China has been producing tea for 1700 years. Teas from this area are full-bodied and brisk with a hint of smokiness. Great for breakfast (although I like them any time). Best consumed plain or with a little milk. Top |
