White, green, oolong and black tea come from the same tea plant. What distinguishes them is when they are harvested and how long the oxidation process is allowed to continue before the leaf is considered ready to brew. With that said, there are hundreds of subtle flavors possible within each variety of tea. This article will help guide your tea choices so that you select the tea that would best suit you.
Black Tea
Black tea is arguably the most well known variety. Black tea, achieved when the tea leaves have reached the final stage of oxidation, was the tea that became popular in Europe when trading routes opened up in the Far East.
Black tea offers a strong, robust flavor, dark amber color, and higher caffeine level than any of the other teas. Some people prefer this dark brew with lemon, others with cream and sugar. For the best cup of black tea, start with cold water, bring it to full boil, and let the tea steep for 1-3 minutes. This process brings out the fullest flavor of the tea. Over the last few years medical research has found many health benefits to drinking black tea, one of which is improved cognitive faculties.
Blends of Black Tea
- Earl Gray – this stout black tea holds the fragrance and taste of Oil of Bergamot with which it is mixed and tastes best when not overbrewed. Its distinctive flavor divides tea drinkers into those partial to it or those who detest it.
- Darjeeling – long considered the “Queen of Teas” for its delicate, smooth flavors, this black tea from India provides a perfect compliment to savory or sweet snacks.
- Black Pekoe – any black tea which is mixed with citrus, orange, lemon, etc, will curdle your cream, so avoid adding milk to this cup. It is a strong blend, so shorten the brewing time to produce a dark cup without bitter aftertaste.
- Chai – basically this is black tea blended with spice, and deluged with milk (sometimes sugar). It makes a wonderful accompaniment to spice cake, gingersnaps, or other desserts. Not recommended for a savory repast.
- Irish Breakfast/Russian blends – the teas called Irish Breakfast, Russian Caravan, etc, use the black tea Lapsang Souchong, or some version of a smoked tea leaf, to produce full-bodied, smoky teas. While these teas are an acquired taste, they pair excellently with savory dishes.
Oolong tea
Oolong tea, produced when the tea leaf has undergone partial oxidation, is basically a crossover between black and green. It tends to make a greenish-brown brew, with more of the “grassy” flavor of the green tea and the body of the black.
Green Tea
Green tea, which has shot into popularity in western countries over the last few years, comes from tea leaves with minimal oxidation. The flavor of green tea differs widely from black and does not require milk. Its lighter spring green color and almost astringent quality lends itself well to fruit or floral blends. In addition it provides some of the best antioxidants available in natural foods. This low caffeinated drink has always been the most popular tea in China.
Blends of Green Tea
For the adventurous try Gunpowder Green – a smoky and pungent brew
Popular flavors, which work well iced, include Jasmine Green, Green with Citrus, Green with Raspberry, Green with Peach, and blends of Green and White.
White Tea
Most delicate of varieties, White Tea comes from completely unoxidized tea leaves picked before the leaf has fully opened. The white hairs which cover the buds of the plant give this variety its name. White tea, consumed by the Chinese royalty, has a subtle color and flavor. Its undertones are soft and sweet, offering a pleasant accompaniment to desserts or to cleanse the palate after dinner. For best results heat but do not boil water when brewing this royal delicacy.
Tisanes
The tea connoisseur gives the name tisane to drinks made from herbal and floral mixes. They are not technically teas. Basically these brews offer wide varieties of light, delectable, sweet flavors based on their fruit, floral, or herbal ingredients.
Herbal infusions, a pleasant break from the caffeinated options of black or green tea, taste best when brewed in warm, not boiling water.
Whatever your occasion may be, select the tea that blends well with other dishes you serve, and that you find satisfying. Also take a look at an article that discusses what medical studies have discovered about tea: Health Benefits of Caffeinated Tea.
Josanna Simpson - Josanna Simpson, who holds a BA in Literature, is an aspiring novelist in her late twenties with a passion for British literature and the ...
