A Nice Cuppa Tea

Almost equal to my love of the fiber arts is my love of tea.  Tea and fiber arts—what could be a more perfect combination? And what better topic to relax by when transitioning between Fear Factor Crafters’ Edition posts!  I have a decent-sized yarn stash (though still a “baby stash” by the standards of other fiber artists), but it pales in comparison to my collection of tea.  I have an entire shelf crowded with teas of all kinds, a collection of teapots for every occasion, and I have several books on teas and tea parties. 



The other stash in my life, plus some of my favorite brewing implements

 

Obsessed?  Maybe… 

Except for a recent surge of new-wave tea enthusiasm, the beverage and the leaf from which it comes has frequently been taken for granted here in the US.  I think that’s a shame, considering all the wonderful ways the leaf of a single plant species (Camelia sinensis) can be processed, blended, brewed, and enjoyed.  Not to mention it has a backstory worthy of its own soap opera miniseries! (that will have to wait for another post...) 

A Whirlwind Gide to Tea Types

In my pantry, I have many examples of all four of the main types of tea:  white, green, oolong, and black.   A note to any pu-erh fans who may be reading:  I consider this one an extension of black tea, and since I haven’t yet had an encounter with it, you’ll have to wait for another time.  The same goes for herbal blends, since there are too many types and combinations for one post. 

Even though they all come from the very same species of plant, each has vastly different characteristics and flavors from the other, which stem from the different types of processes, and where the plant was grown (much like coffee, wine, and chocolate—yum, yum, and yum!).  Here’s a basic look at how we get each one of these treats, and some of what to expect from a straight cup. 

·       White tea:  the least processed of all, and the lowest level of caffeine.  The leaves are simply picked, shaped, and dried, and the brew is light in color and delicate and mellow in flavor. 

Clockwise from top:  Cucumber White (Tazo), Pear Luna--discontinued, Lavender Dreams, and Youthberry (all from Teavana)

 

 

·       Green tea:  pan-fired or steamed before drying to prevent oxidation.  The heat destroys enzymes that leads to unwanted oxidation, and allows the pigments in the chlorophyll to shine through (kind of like perfectly-cooked vegetables).  Flavors range from subtle, to floral and springy, to sweet, to nutty and robust. 




A few from my stash (left to right, from top):  Decaf Lotus Blossom (Tazo), Peach Blossom (Celestial Seasonings),  Jasmine and Orange Blossom (Dean & Deluca), Trader Joe's Candy Cane, Hibiscus Honey Lemon (Hawaiian Islands Tea Co.), Trader Joe's Coconut Green Tea.  Not Pictured:  too many to list. 

·       Oolong tea:  process builds on green and white, and is partially oxidized before firing.  Can be peachy or fruity in taste, or deep and, again, nutty. 

Goddess of Mercy (Old Town Spice and Tea Merchants, Temecula), Stash Coconut Mango.  Not pictured:  S'mores oolong (Teavana)

 

Close-up of Goddess of Mercy oolong



·       Black tea:  again, the process builds on the previous three, but unlike oolong, the leaves are allowed to fully oxidize.  The resulting brew is actually the most variable, and can be light and fruity—almost like a good wine, or robust and malty or chocolatey.  Even though it has the highest level of caffeine, it only contains 35 percent of the caffeine found in regular drip coffee.  

Zhena's Chai Sampler, Mim Estate Darjeeling (Metropolitan Tea Co.), Paris: Earl Grey with Vanilla (Old Town Spice and Tea Merchants, Temecula) Grand Canyon Prickly Pear, Oatmeal Cookie (Old Town Spice and Tea Merchants, Temecula) Not pictured:  Garden Afternoon (Churchmouse Yarns and Tea, Bainbridge Island WA), Trader Joe's Cinnamon and Vanilla

Brewing the Perfect Cup

Like many things in life, a cup of tea is amazingly simple, and amazingly satisfying.  Unfortunately, I’ve had many cups that have been made bad by equally simple brewing mistakes.  While I’m not a tea snob, I am particular about proper brewing procedure.  Here are some common pitfalls and how to avoid them. 

Water

It’s the universal solvent, and the number one ingredient in making tea.  Yeah, you thought it was the leaves, didn’t you?  The quality of your water source can make or break your final cup or pot of tea.  Tap water that’s been run through a good filter (like the one in your refrigerator door) is your best bet; it takes out any of the excess chemicals (such as chlorine—blech!), but still leaves the right mineral balance to get the best flavor extraction.  You could almost look at it like using a primer when you paint a house.  Bottled spring water could do in a pinch, but avoid mineral and distilled waters.  Mineral water would mask the subtle nuances in tea, and distilled water would be too chemically squeaky-clean that it can’t extract any flavor in the first place.   

Time, temperature, and amount

Now let’s say you’ve got some nice filtered water, and you’re ready to put the kettle on.  Before you turn on the heat, you’ll want to know how far to go.  Certain teas prefer certain times and temperatures, for the most part corresponding with how processed they are.  Also, you’ll want the right proportions of tea to water; for loose-leaf teas, I usually go for 1 to 1.5 teaspoons per 6 to 8 fluid ounces (177-236 mL) of water.  One average teabag should do for the same amount, depending how strong you like your tea. 

·       White and green tea:  175° F White is usually steeped for 3 minutes, green for 1 minute (sometimes even less), although flavored teas of either category are steeped for two minutes. 

·       Oolong:  180°-195° F, about 3 minutes. 

·       Black:  195°-208° F  Black tea is the most variable for time; it can be steeped as little as 2 minutes, or as long as 5 minutes. 

·       Herbal blends:  Boiling for 5 minutes

You don’t want to mess with the brewing temperature, especially for white and green teas, since water that’s too hot can extract bitter compounds, namely tannins, resulting in a very harsh brew.  Then, too cool water just won’t extract much to begin with, good or bad. 

My favorite kettle; use the controls to set the temperature, and the LED display shows the current temperature of your water...Slick!

As far as steeping times go, I suggest starting with the manufacturer’s instructions and adjusting from there based on your own tastes.  For instance, I find Tazo brand’s flavored greens stay wonderfully smooth after their suggested 3 minute steep. 

Tools of the trade

There’s not a whole lot you need for a good cup of tea; for heating the water, I use an electric kettle that has a built-in digital thermometer and temperature control, but I keep a stovetop kettle and a beverage thermometer in my kitchen just in case the power goes out.  I like using a good 8-to-12-ounce French press is my ideal for a single serving of loose tea, but whatever you end up using, just make sure your loose tea has plenty of room to expand, at least double the initial volume of the dried leaves; and make sure the leaves stay submerged—that is the point of making tea, right?  If you like bagged tea (I have plenty—no shame in that!), just plop one bag in a favorite mug and steep from there. 

Now, your tea is steeped and served…all that’s left is to find a comfy seat, maybe outside in the garden if the weather permits, pick up your latest project or a good book, and enjoy! 

Cheers!