The Art of Brewing Tea

The Fundamentals of Tea: Origins, History and Brewing

Humanity has a long and loving history with tea that extends as far back as 2737 BC, when the legend of tea’s discovery in China was supposed to have occurred. The legend tells of the Chinese Emperor, Shen Nung, who was sitting beneath a tree as his servant boiled drinking water for him. As he was waiting, some leaves from the tree fell into the boiling water and Shen Nung, being a famous herbalist, decided to try the accidental beverage and discovered tea!

Tea was established in China centuries before it became popular in British culture. It first spread to Japan after some visiting Buddhist monks brought the drink back with them and it was adopted as part of Japanese culture, even creating their own special tea ceremonies. Tea didn’t actually become fashionable in England until the 1660s, following the marriage of Charles II to the tea-loving princess of Portugal, Catherine of Braganza. Although England had been importing tea for over a decade by this time, her role as Queen made it popular at English court and among the wealthy aristocrats. It has since become an integral part of English culture.

Over the centuries we have discovered numerous variations of tea, their different flavour properties and benefits. Tea is available in a variety of types, including black, white, green (either flavoured or straight), herbal, oolong, rooibos, pu’erh, and yerba mate/guayusa. Most types of tea come from the same plant, Camellia Sinesis, and their variety and flavour occur as a result of processing, growing conditions and geography.

The Camellia Sinesis plant is native to Asia, however it is now cultivated around the globe, primarily in tropical or subtropical climates.  There are over 3,000 variations of tea consumed globally, all of which are created from the previously mentioned tea types.

But what’s the difference between these variations? And why would you drink one over another?

 

Tea Brew Times and Temperatures

 

Types of Tea

Black Tea

Black Tea is made using a full oxidation process (basically the tea is left to ‘dry out’: water evaporates from the leaf as it absorbs oxygen from the air). The leaves wither and turn a dark brown or black. The flavour of black tea is quite full bodied and robust, and black teas tend to have a higher caffeine content than other teas (depending on how it’s brewed).

Black teas are primarily grown in Africa, India, Sri Lanka and Indonesia.

According to the Tea Advisory Panel, studies have shown that the antioxidants in black tea can assist as a preventative measure against heart disease, stroke and even some cancers.

 

White Tea

White tea is made using the youngest shoots of the tea plant, processed by hand with no oxidation. They are steamed or fried to prevent oxidation, and then dried. The result is a delicate tea of white leaves that produces subtle complex flavours and has a natural sweetness. White tea retains high concentration of catechins, a type of flavonoid and a natural phenol and antioxidant. Tea catechins are what scientists think are responsible for the ascribed health benefits of drinking tea.

White tea is primarily grown in the Fujian province in China, as well as more recent cultivations in Taiwan, Thailand, Eastern Nepal, Sri Lanka and India.

 

Green Tea

Green Tea is only slightly oxidised after picking, resulting in the bright green colour and minimal withering. The process is stopped quickly by rapidly heating the leaves. As a result of this process, green tea tends to have a lower caffeine content and mild flavour strength, with more subtle undertones and flavour notes.

Green tea is primarily grown in the Far East, including China and Japan.

Comparatively, green tea contains more simple flavonoids (catechins) than black tea, but it has a similar overall level of antioxidants. A number of studies have found links between drinking green tea and assisted prevention of certain types of cancer. It is also well known for having anti-inflammatory, anti-thrombotic, anti-viral, anti-bacterial, and cholesterol lowering properties.

 

Oolong Tea

Oolong tea is partially oxidised and has a caffeine level between green and black tea. The resulting flavour of oolong is a medium bodied brew with unique flavour notes and more fragrance. They range in colour from a light greenish colour (more likely to have floral flavours) to dark brown leafs (more robust fruity notes). To achieve these different tea types, they undergo slightly different oxidation processes.

Oolong tea is primarily cultivated in China’s Fujian province and Taiwan.

 

Pu’erh Tea

Pu’erh is an aged black tea grown in China. According to the UK Tea & Infusion Association, pu’erh tea can be left to age up to 50 years in carefully controlled conditions. The resulting flavour is strong, rich and earthy, but not bitter. It is prized in China for its perceived medicinal properties and flavour strength.

Pu’erh tea is primarily grown in the Yunnan region of China.

 

Yerba Mate

Yerba Mate is derived from a holly tree with caffeinated leaves found in South American rain forests. Yerba Mate has a similar strong earthy flavour to Pu’erh tea. It has risen in popularity due to its high caffeine content, antioxidant properties and unique robust flavour.

 

Guayusa

Guayusa is a tea made from the leaves of the Ilex Guayusa, a small tree that grows in the rain forests of Ecuador. Nicknamed the “Night Watchman”, Guayusa still has less caffeine than a cup of coffee, but more than green tea or yerba mate. The flavour of Guayusa is mild and its aroma is quite pleasant, although it still has an earthy profile, it’s naturally much sweeter than yerba mate. The tea made from Guayusa contains high amounts of caffeine and the amino acid L-theanine, which gives drinkers a much gentler energy boost.

 

Rooibos Tea

Rooibos tea is an herbal tea made from the Calicotome villosa plant in South Africa. It is often called bush tea or red bush tea. The leaves are quite small and needle-like in appearance, and uses a similar oxidation process to make the tea. The leaves are reddish-brown in colour and is quite versatile. The leaves are most commonly prepared in the same manner as black tea, but are also being used for a variety of rooibos-based coffee drinks in South Africa. The main difference between rooibos leaves and tea is that rooibos does not contain caffeine and has low tannin levels comparatively.

Rooibos is primarily grown in Cederberg, South Africa, a small mountain area in the Western Cape province.

 

Herbal Tea

Herbal Tea includes any infusion of herbs, spices or plant material with water. The range for herbal teas is only limited by imagination and can have a wide variety of health benefits and flavour profiles depending on what blends are being used. Herbal teas commonly uses flowers, fruits and herbs to create flavour profiles. Common ingredients used in herbal teas (both on their own and in combinations) include Chamomile, Lemongrass, Ginger, Peppermint, Rosehip, Lemon Myrtle, Dried Berries (strawberries, raspberries, apple, etc.), Fruit Leaves (raspberry leaves, blackberry leaves, etc.) Lavender, Rose, Cinnamon, Cardamom, Vanilla Bean, Lemon Balm, Jasmine, and more.