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When brewing tea, count on one tea bag or one heaping teaspoon of loose leaves per cup.
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See also chai; coffee.
The second most consumed beverage in the world after water, tea is made by steeping the processed leaves of the tea bush (Camellia sinensis)
in hot water. Served hot or iced, the slightly bitter and astringent
beverage is sometimes flavored with sugar, lemon, milk, honey or jam. It's a
favorite for breakfast and quite elegant in the afternoon served with
cucumber sandwiches, madeleines and scones with Devonshire cream.
A Little Bite of History
Originally from China, legend has it that tea was first discovered by
3rd-century BC emperor (and herbalist) Shen Nung. While pruning his
camellia shrubs one day, he saw a leaf fall into a nearby pot of hot water.
It quickly turned the water brown, releasing a most pleasant aroma.
Varieties
There are more than 3,000 varieties of tea, each with its own special
characteristics. Like
wine, many are named for the region where they
are grown, with the climate and soil conditions determining the leaves'
unique flavors. After harvesting, teas are processed into one of four
main types:
Black
This tea is made by allowing the leaves to wither, ferment and
dry. The result is a reddish-brown brew that is generally more
assertive than green, oolong and white teas. The flavors of black tea
vary, but some of the more popular include
English Breakfast (a fine black tea blend often served with lemon or milk) and
Darjeeling (an Indian tea reserved for the afternoon).
Green
Green tea is produced from leaves that are steamed and dried, but not
fermented. The more delicate greenish-yellow has a
slightly bitter taste that's closer to the fresh leaf. Well-known green teas
include
Matcha (traditionally used for tea ceremonies in Japan) and
Gunpowder (tiny balls with a pungent, smoky flavor).
Oolong
This tea is withered, partially fermented and dried. Its aroma, color
and flavor are described as a cross between black and green teas.
Sometimes referred to as "the champagne of tea," the highest grade
oolong (
Formosa Oolong) is grown in Taiwan. This tea has such clarity and
fruity taste, it is not served with lemon, milk or sugar.
White
Very lightly fermented, this is the least processed of all the teas.
Quite rare and expensive, this Chinese tea has a faint silvery color
and a mellow, sweet taste that's most appreciated by connoisseurs.
Note: Herb teas are not true teas, as they are not made from
tea-shrub leaves, but an
infusion of various
herbs, flowers and
spices
(known as a
tisane). Some common ingredients are chamomile, hibiscus and
mint.
Buying Tips
A great variety of teas can be found at supermarkets, tea shops, natural food stores and
Asian markets. Available forms include: tea bags,
loose-leaf, decaffeinated, flavored or instant (granulated brewed tea
that dissolves quickly in water). If buying loose leaves, make sure you
have a tea caddy or infuser to avoid having to put your brewed tea through a strainer.
Storage Tips
Store tea tightly sealed in a cool, dark place for up to one year.
Brewing Tips
• Use a glass, ceramic or china teapot. Metal can affect a tea's flavor.
• Fill your kettle with fresh, cold water. If your tap water has an off-taste, use bottled or filtered water.
• Use one teabag for each six-ounce cup. For loose tea, count one heaping teaspoon per cup, plus one teaspoon for the pot.
• When making
iced tea, use twice as much tea as you would for hot tea.
• Sweeten your favorite black tea with whole milk or
maple syrup.
Nutrition Notes
Research has shown that both black and green teas boost the body's
antioxidant activity. They are also said to have antibacterial powers
against cavities and gum disease.
Try one of our favorite tea recipes:
Almond Cooler
Apricot Almond Tea Bread
Pumpkin Chai Puddings
