Know your teas

By Jessica Littmann, a teacher, writer, mother of three girls and supporter of Baker Demonstration School from Evanston, Illinois.

Whether drunk for relaxation or reflection, solace or support, tea is more than a beverage: it’s a ritual and a tradition that spans countries and cultures.

My family comes from a long line of tea drinkers.  Way back when, my great-grandparents used a samovar, or metal urn, to keep their tea-brewing water warm all afternoon.  My grandmother dosed my sisters and me with honeyed chamomile tea whenever we so much as sniffled.  And every evening, my parents discussed the day’s events while they dunked bags of Swee-Touch-Nee into glass teacups until the water turned sludgy. 

I didn’t begin drinking tea until I moved into my own apartment after college—at which point, I discovered, with some surprise, that tea is a far more universal beverage than I’d suspected.  My friend and roommate began every day with a mug of ginger tea (recipe below).  In the afternoon, my departmental meetings occurred over milky cups of spiced chai.  And on weekends, I loved to have tea at the Japanese department store, where each tiny cast iron teapot came with an exquisite assortment of bento. 

However you take your tea, here are our field-tested tips for selecting, steeping, serving, and storing your favorite brew.

Steeped in tradition

The history of tea offers a multi-culti adventure in a cup.  From its initial cultivation in Imperial China, tea was first imported to Portugal by traders in the 17^th century.  Although we may think of tea as quintessentially British, the leaves weren’t imported to England until Catherine of Braganza, the homesick Portuguese wife of King Charles II, requested her favorite beverage at court. 

King Charles II took notice: indeed, as a way to shore up the British economy, he established the empire’s very first monopoly: The East India Tea Company, also known as one of the world’s most powerful trading organizations. 

It was the Company’s chests of tea that Boston colonists unceremoniously “brewed” in Boston Harbor during the early stages of the Revolutionary War.  Between revolts, land grabs, and a heavy burden of taxation, colonials in India had just as much of a tortured relationship with British tea-mongers as did the Americans.  Even after the monopoly was broken, however, the tradition of teatime persisted in Britain—and all over the world. 

A heart-healthy choice

Tea is a much-touted source of health benefits.  Naturally occurring compounds in tea have powerful anti-oxidant properties.  Tea may have other disease-fighting properties as well: studies have found an association between consuming green tea and a reduced risk for several cancers and heart disease.  

Although tea has become a trendy ingredient in everything from skin care potions to bottled beverages, it’s worth remembering freshly brewed tea delivers far more beneficial compounds than ready-to-drink tea preparations.

Choose your brew

All tea comes from the leaves of the same plant, camellia sinensis.  Differences in the end brew boil down to the way the leaves are processed, and sometimes to the manner in which they are grown.  

Like wine, tea has flavor notes that lend a characteristic aroma and taste to each brew.  The olfactory experience is an important part of tea tasting; the scent of a tea, like that of perfume, affects the way we experience it.  Often, tea leaves are blended with other flavors.  Earl Grey, for example, is black tea flavored with the citrus fruit bergamot.

When brewing your tea, remember that most whole-leaf teas can be infused more than once.  Keep the brewing temperature the same, but extend the brewing time by 50% for each successive brew.

A quick rundown of tea types:

Black tea

This type of tea, which includes the malty Assams in English Breakfast blends, owes its fame to the British, who cultivated the plant throughout the colonies.  Once harvested, the tea leaves are spread out and left to wilt, and then they are rolled to oxidize.  Finally, the leaves are fired. 

• Brewing temperature: Black tea leaves can take the heat! Let the water come to a boil, then steep
• Flavor notes: Robust, full-bodied, often with notes of earth, honey, molasses and cocoa
• Caffeine level: About half the caffeine of a cup of coffee (70 mg)

Green tea

The darling of the health food movement, green tea is picked and quickly heated to stop the natural process of oxidation.  Green tea leaves contain high levels of catechins and flavonoids, both compounds that are thought to contribute to its anti-aging and disease-fighting properties. 

• Brewing temperature: High heat destroys the delicate taste of green tea leaves.  Boil your water and let it cool to about 180 before brewing
• Flavor notes: Often has a grassy or vegetal flavor, with varying levels of astringency.  Ranges in taste from light, and playful, like kukicha, to earthy hojicha, which is roasted to produce a deeper flavor
• Caffeine level: Except for Japanese matcha, which has about the same caffeine content as black tea, green tea generally has a gentle jolt, with about 30 mg per cup of brewed tea

Oolong tea

Oolong teas taste like they are somewhere between black and green teas on the flavor spectrum.  The leaves are partially oxidized and bruised after picking.  Oolongs are traditionally brewed in a ceramic teapot, or yixing. 

• Brewing temperature: Nearly-boiling (170-185)
• Flavor notes: Depending on oxidization, taste ranges from green and floral to roasted and earthy

White Tea

White tea, which is highest in antioxidants, is the least-processed type of tea.  It is harvested early in the season and is steamed and dried shortly after harvest.

• Brewing temperature: Around 165 (well below a boil)
• Flavor notes: Very delicate, faintly sweet flavor.  None of the astringency or bitterness of green tea
• Caffeine level: minimal

Pu-erh

Thought to be an excellent digestive with fringe benefits like cholesterol and triglyceride reduction, pu-erh teas are fermented and aged after harvest.  They are often quite pricy.

Brewing temperature: Full rolling boil.

• Flavor notes: Often very earthy, even muddy—but not bitter
• Caffeine level: Highly variable depending on processing, but generally less than black teas

Herbal infusions

Since they are not made from tea leaves, herbal infusions, or tisanes, are not technically teas.  However, many people find that herbal infusions are a great way to relax, clear the mind, or stay hydrated (especially for hibiscus teas, which make beautiful iced infusions). 

• Brewing temperature: Near-boiling
• Flavor notes: Vary wildly depending on the herbs being infused
• Caffeine level: Most herbal infusions are uncaffeinated; however, Yerba Maté, the preferred drink of Argentina, has about as much caffeine per cup as black tea

Kettle’s on

To make the perfect brew, follow these quick hints.

• Use spring or filtered water, rather than tap, whenever possible.  Tap water often contains chemicals that affect the taste of the tea.
• If you use an infuser, make sure the leaves have plenty of room to unfurl so you get the fullest flavor possible.
• Remember that teas can be re-infused.  Use the same recommended temperature for your tea type, but increase the brewing time by 50% for each successive brew.
• Warm your teapot by swirling water in it before you brew.

Storage

Your tea will probably never go bad, but its flavor will diminish over time.  If you purchase loose leaf tea that comes in a bag, you’ll need to transfer it to an airtight container. Glass is our favorite material for all sorts of food storage, and storing tea is no exception. Glass canisters let you see at a glance what’s inside, and they look great on the countertop or in open shelving. Anchor Hocking stackable glass jars are sturdy and extremely efficient at saving space. Streamlined Simax canisters are made of borosilicate “lab” glass, and have BPA-free polypropylene lids. So they’re a bit lighter in weight but very durable nonetheless. Tea, like spices, should be stored out of direct sun.  

Everybody’s cup

At Mighty Nest, you’ll find us drinking from our favorite lines: Pukka, an organic line of teas and infusions (try the Night Time tea, a personal fave!), Miss Tea, organic whole-leaf blends with beautiful gift-worthy packaging, and Traditional Medicinals (the throat-coat is a must-have for cold season!).

You can enhance your tea experience by serving your brew in a beautiful pot, like this cheerful Stump teapot, or, if you’re not in the mood to share, in a Cafe Style Tea for One single-serve mug with a stainless infuser.  A glass teapot like this borosilicate beauty from Simax is easy to use on the stovetop and for steeping—plus, it makes for beautiful viewing as the leaves unfurl.

If you’re taking your tea on the road, consider an insulated tumbler to sip from on the run.  A dedicated tumbler can help you keep your tea tasting the way it should.  Although stainless steel doesn’t absorb odors, the gaskets and tops of many to-go cups can lend a distracting coffee note to your tea.  If you prefer an all-purpose mug for hot beverages, look for dishwasher-safe materials like these ceramic travel mugs with silicone tops, so you can run your mug through the wash cycle and eliminate odors completely.  

It's tea time

From luminaries like Dr. Samuel Johnson to Zen masters and Chinese philosophers, tea devotees the world over enjoy their daily brew.  Here’s a “recipe” for my favorite caffeinated kickstarter, thanks to my dear friend:

Aditi’s Ginger Tea for Two

In a small saucepan, pour 16 ounces of cold water.  Add two scoops of black tea.  In a separate bowl, grate 1-2 teaspoons of peeled ginger root.  Add the juice and the grated ginger to the saucepan, and bring to a boil over medium-high heat.  Once the mixture reaches a boil, turn off the heat and let it sit, covered, for three minutes.  Use a stainless mesh strainer to drain the liquid into a mug, then add raw or brown sugar and milk to taste.  Stir well and serve hot.

 

Tell us: What’s your favorite way to take tea, or tea time tradition?