Teas: An Overview
Teas and tisanes are another world of wonderfully complex beverages. Just as with coffee, a basic understanding of a few basic principles can put you on the path of brewing a delicious cup.
The most common categories of tea we see are black, green, white, oolong, and herbal. Let’s talk about them!
Herbal teas can come from almost any kind of flower or leaf. They are naturally non-caffeinated so you enjoy them at any time of day, even at night! Chammomile, rooibos and hibiscus are examples of a few well-known favorite herbal teas.
When it comes to black, green, white, and oolong, these are teas that come from tea plants. There are a wide variety of tea plants around the world, just like coffee, but the most common tea plant is an evergreen of the Camellia family which is native to China, Tibet, and northern India. The “colored categories” are a result of the way the teas are processed once picked, and not from the species of tea itself.
All teas have enzymes in them which produce a chemical reaction called oxidation. The more a leaf oxidizes, the darker it becomes. Black teas are allowed to oxidize to the point where the leaves turn black, while green tea is not allowed to oxidize for very long. Oolongs are somewhere in between, leaving them as a “partially oxidized” tea. White tea on the other hand is the most minimally processed tea. They are picked early in the season before the plant fully unfurls and when the plant is still covered by fine white hairs, hence the name.
Depending on the tea type, some are more sensitive than others in extraction—thus water temperature makes a big difference here. Below are the general recipes and ranges that we use in the Shop where we have found teas best release their flavors and nuances without tasting too bitter or tannic. These recommendations are for brewing with loose-leaf teas.
White teas: 160–185°F at 1 tsp/cup* for 3-5 minutes
Green teas: 140–190°F at 1 tsp/cup for 2-3 minutes
Oolong teas: 180–200°F at 0.5 tsp/cup for 5-7 minutes
Black teas: 190–205°F at 1 tsp/cup for 1-3 minutes
Herbal teas: 190–200°F at 2 tsp/cup for 5-10 minutes
The only exceptions to these are rolled oolongs and teas in pearl form which need longer steep times, as this helps the leaves fully unfurl and release their flavor compounds.
—> *When we say “cup”, we mean “6-8oz”
When steeping, cover the cup with a saucer. When the tea has finished steeping, remove the tea bag or mesh to prevent it from over steeping. You’ll know it’s over-steeped when you taste bitterness in your cup. Don’t squeeze the bag as it may bruise the leaves and release bitter compounds.
It never hurts to experiment with second-steeps! We find that oolongs in particular hold up well to a second steep, so save the bag and give it a go. Brewing is a lot like cooking, and you can be pleasantly surprised from what you discover in experimenting. Plus: tea is packed with antioxidants as well as having many well-researched and affirmed health benefits. When all is done and the tea has been enjoyed, toss the leaves into a compost bin and ponder about which tea is next on your mind…
What tea/s are you currently enjoying? Do you prefer the westernized brew method, or the traditional Gongfu? What questions do you have about brewing tea? Tell us!