A note about tea terms: most tea terminology originates in China, so there are many
spellings, particularly when it comes to specific kinds of tea. You will see spelling
variations because these terms are translated from Chinese characters and sounds.
Additionally, different regions of China use different spelling conventions.
GREEN TEA AND OTHER TEA
Tea comes in many forms, but all true tea is from the same kind of plant, Camellia
Sinensis, which is grown China and other parts of Asia and India. (Chamomile, mint and
other herb "teas" are not tea in the sense that they are not parts of the tea plant).
Tea trees
grow in bushy hedges that are usually about 2-4 feet high. (These plants should not be
confused with the "tea tree," Melaleuca Alternifolia, from which tea tree oil is extracted.)
Many legends about the origins of tea exist. One says that the Buddha, fatigued from his
meditation, chewed some tea leaves and was revived. For centuries since, it has been
China's most popular drink, and treasured throughout India and Europe.
Common teas made from Camellia Sinensis are
green,
white,
oolong and black.
Green tea - Green tea is heat-cured using a variety of methods, temperatures and
durations to produce different flavor variations. Its composition is denser and more
durable than white tea, and its flavor fuller, ranging from sweet to smoky. Green tea, as
well as white, are generally made from the youngest leaves.
White tea - the purest form of the Camellia Sinensis leaf, white tea is simply picked,
washed and dried, giving it a fragile, flaky texture when dry and a very light gentle
flavor. White tea is the least processed of all the teas, and therefore is highest in antioxidant,
while it is lowest in caffeine.
Oolong tea - Oolong is usually made from the darker, richer leaves, and is partially
fermented before curing, giving it a much richer, more complex flavor and velvety
texture. Good oolong is often considered the "champagne" of tea; unfortunately, most
Americans never get to taste good oolong, for reasons noted below.
Black tea - Black tea also comes from the same plant, but is fermented, giving it a much
darker color and stronger flavor. Black tea is probably the most popular in most western
countries due to its richness and higher caffeine levels (roughly half of coffee, though in
practice it depends entirely on how strong you make it).
Jasmine tea - Jasmine blossoms are a traditional Chinese flavor that is often
infused into
green tea, and sometimes other kinds, while curing. Jasmine offers a sweet aroma and,
when properly infused, complements the natural tea flavor. Jasmine is the only really
common infusion in China; American teas use lemon, mint and other flavors to counter
the bitter taste tea gets when it's stale.
An even darker-fermented tea found in China but rarely elsewhere is pu'er, a compressed tea which is
typically in brick format in a variety of shapes.
As a general rule, the darker the tea, the stronger the flavor and higher the caffeine.
GOOD TEA AND NOT-SO-GOOD TEA
Tea is a perishable item and, like coffee or cigars, it is ruined by air, which oxidizes it.
Oxidation gives tea a bitter flavor, which is why most straight green tea available in the
United States has a bitter aftertaste.
Historically, it sometimes took months and even years before tea reached the consumer,
so lemon became a common additive to counter the bitterness. Black tea with lemon or
milk and sugar became enormously popular in Europe, and came to the States with the
first settlers. However, green tea remained relatively anonymous, mostly experienced
only in Chinese restaurants where, stale and most commonly brewed with low-quality tap
water, it didn't render a proper impression in America.
With the advent of medical technology examining carcinogens and anti-oxidants, green
tea has taken a spotlight in American health studies due to its remarkably high levels of
EGCG, a natural antioxidant. (More)
More westerners are drinking green tea for its potential health
benefits and a new market for green tea is booming. But the green tea available to
Americans is generally a poor representation, especially with regard to the flavor and
variety that pure green tea can offer.
The main problem with the vast majority of green tea brands available in America is that
the tea itself is stale. Just like stale coffee, it loses its flavor and takes on a bitter
aftertaste. The only thing that can salvage it is lots of sugar or added flavors to overcome
the bitterness, such as mint, lemongrass, and other additives that mask the true flavor.
Why is all the tea stale? These days, it's probably mostly about convenience. Tea is put
into bags, and the tea is typically powdered. Powdered tea, called fanning, is mostly the
tea which left over from processing, and is the cheapest tea. Since powdered tea steeps
quickly in teabags, it is a convenient and inexpensive way to ship tea, and it makes it easy
to use a portion for a cup. But powdered tea has an increased surface area, and therefore
is immediately exposed to the air, which oxidizes it very quickly.
For this reason, the highest-quality teas are never ground; that would be like grinding
your coffee months before you use it. The best tea is strictly processed, carefully
packaged to be airtight, and used within two years...more preferably, within 12 months...
of packaging.
In general, consumers in the US do not get high-quality tea; it simply has not been
available, and where it, is it rarely fresh. Real tea drinkers mostly order it from the
Internet, which can be tricky since even high-quality tea may be well over a year old
already when purchased.
With the growing awareness of whole tea, some stores are making an effort, but good tea
is expensive and freshness varies.
HOW TO TREAT TEA
So how do you get a really good cup of real, good green tea? Is it that complicated?
Not really. Here are the key elements:
- Use whole tea. Do not use powdered tea bags. In studies we conducted using
teabags versus whole teas, the flaked and powdered tea bags disappointed every single time.
- Find a convenient implement. Chinese steeping cups might be the easiest...a
porcelain cup with a lid and a porcelain basket inside that you remove after
steeping. French coffee presses also work well, and many great teapots are
available online.
- Use pure water. Tap water contains chlorine and minerals which can drastically
affect the taste of the tea.
- Infuse the tea with warm water, not boiling. Green and white tea should be in the
170-190 degree range, while oolong and black can be hotter--but does not need
to be boiling.
In addition to the quantity of tea you use in your cup or pot (Chinese brew it much lighter
than westerners), the hotter the water and the longer you steep it, the stronger it becomes.
Even high-quality tea can become bitter if steeped for too long. 1-2 minutes is fine for most
teas, according to how strong you want it.
