I am on a tea discovery journey: The Tea Ritual
I've embarked on a new journey into the world of tea, despite being an ardent coffee enthusiast. Observing the growing trend of tea drinkers around me, I felt compelled to explore and understand the allure of tea.
Originating from a single plant known as Camellia Sinensis, thriving in highland tropical and subtropical regions such as China, tea manifests in five primary categories: White, Green, Oolong, Black, and Pu-erh. While most of us are familiar with the convenience of tea bags, there exists a world beyond—loose-leaf tea.
One of the fascinating aspects I've discovered is that each person possesses a distinct tea ritual, akin to my personal coffee routine. The art of tea-making revolves around achieving that perfect taste experience. Whether brewed in teapots, infusers, or using various other teaware, experts emphasize the significance of steeping or brewing techniques.
To obtain the desired flavour profile, precision matters the right quantity of tea, brewed for an appropriate duration, and at specific temperatures. The table below offers guidance on these essential brewing parameters:
| Tea Type | Temperature (F°) | Amount per 6-8 oz. serving | Steep Time |
|---|---|---|---|
| White | 175-185 | 1 tablespoon | 1-3 minutes |
| China Green | 185 | 1 teaspoon | 3 minutes |
| Japanese Green | 180 | 1 teaspoon | 2-3 minutes |
| Black | 206 | 1 teaspoon | 3-5 minutes |
| Darjeeling | 185 | 1 teaspoon | 3 minutes |
| Oolong Rolled | 185-206 | 1 teaspoon | 3-5 minutes |
| Oolong Longleaf | 185-206 | 1 tablespoon | 3-5 minutes |
| Botanical Infusions/Tisane | 206 | 1 tablespoon | 5-7 minutes |
| Raw Pu-erh | 195 | 1 tablespoon | First, soak for 30 sec, then 3-5 mins |
| Half Baked & Full Baked Pu-erh | 206 | 1 tablespoon | First, soak for 30 sec, then 3-5 mins |
Exploring this intricate world of tea-making has revealed a diverse realm where precision and technique are keys to unlocking delightful flavours.
Green tea is known for its fresh, grassy flavor and vibrant green color. It undergoes minimal oxidation during processing, which helps retain its natural antioxidants and nutrients. The leaves are typically plucked, quickly heated (either through steaming or pan-firing), and then rolled or shaped. Popular types of green tea include Sencha, Matcha, and Gunpowder.
Black tea is fully oxidized, resulting in its dark color and robust flavor. The leaves are withered, rolled, and allowed to ferment before being dried. This oxidation process creates a strong and malty taste, often accompanied by rich aromas. Assam, Darjeeling, and Earl Grey are well-known black tea varieties.
Oolong tea falls between green and black tea in terms of oxidation. The leaves are partially oxidized, giving oolong its unique flavor profile, which can range from light and floral to rich and fruity. The processing method varies, but it typically involves withering, rolling, and partially fermenting the leaves. Tie Guan Yin, Dong Ding, and Da Hong Pao are popular oolong teas.
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