By Reggie Aspiras

In a world where everyone seems to want a lifestyle that’s clean and healthy, never had tea and tisanes been more fashionable.

By definition, tea is a beverage made by steeping parts of the Camellia sinensis – tea plant - leaves, buds or twigs in hot water. Two varieties are widely used: the Camellia sinensis sinensis and the Camellia sinensis assamica.

The benefits of tea and its derivatives are countless. In ancient times and in Eastern medicine, many cures are attributed to such preparations. It is even believed that tea is one of the reasons why most tea consuming countries in the East have lower obesity rates and people known for their longevity.

Tea facts and tips to better enjoy your cup:

In picking tea, only “flushes” are picked. That is, only the upper part –buds and young leaves from a mature plant, are snipped.

Much like wine, tea varies in flavor based on the “terroir,” where and how they are grown, the altitude, cultivation methods, etc. The world famous black Darjeeling tea is grown in the hilly tea gardens of Darjeeling in West Bengal, India. It is claimed that tea grown at higher elevations are far superior. Darjeeling that is properly brewed results in one of the most marvelous cups of toddy one could have - a “muscatel,” as tea enthusiasts call it, contains hints of tannin, visible floral notes and a sweet finish.

Milk is added to tea to reduce acidity. The manner in which milk is added speaks of one’s social class. In England the working class, usually add milk and pour tea after. Those of the upper class , pour tea before milk. Some believe that putting cold milk before the tea makes a better cup as the reverse may scald the milk.

There are 4 known true teas classified by the manner in which they are processed (the oxidation process).

Black tea also known as Red tea, as many tea connoisseurs call it because of its color, is the most cultivated tea in Southeast Asia. The Chinese word for tea translates to red tea which is completely oxidized. Black tea leaves are best steeped in water temperatures between 100°C / 212°F. The general rule is, the more delicate the tea leaves, the lower water temperature is used for steeping Water that is too hot will burn the leaves. Steeping tea at the proper temperature will greatly affect its flavor. Ideally, black tea should not be steeped less than 30 seconds or more than 5 minutes.

Oolong tea - semi oxidized, also classified as blue tea due to the oxidation process which stops somewhere between green and black tea. Steep Oolongs with water between 90°C to 100°C. Another tip to make pristine brews would be to use the purest water one can find. Spring water is best as the minerals react with the tannins, resulting in a more flavorful brew.

Green tea – done with higher quality pekoe leaves (term to describe a medium grade black tea consisting of many single whole tea leaves of a specific size). The process begins 2 days after harvest. The process of oxidation is stopped by heat application or by steam. Leaves are left whole or made into pellets known as gun powder tea. Water temperature for green tea should be around 80°C to 85°C / 176°F to 185°F. Always remember to warm the teapot before adding the steeped tea so it does not cool down easily. First put hot water into the pot, then discard the water before brewing with fresh water.

White tea is perhaps the rarest,much coveted by tea connoiseurs in the West. It consists of new growth buds that do not undergo oxidation. It is shaded to stop chlorophyll formation and it is the least produced tea because of its time consuming production yields a premium tea.

The Tea Bag

Almost all tea bags sold are made of blended teas. Teas that are grown from different areas are put together to achieve better flavor and an affordable price tag. One of the attributes of tea is that it is easily infused with different aromas and flavors.

Tea Infusions / Tonics

Tonics by definition would mean anything taken that invigorates and strengthens. Herbal Tea Infusions or Tisanes are considered as such. These are beverages where herbs, spices, fruits or a combination of both are steeped and infused together in hot water.

The main difference is that “tea infusions,” “herbal infusions,” more correctly called Tisanes, usually contain no Camellia sinensis or real tea. One is associated with the other mainly by the steeping process. Herbal Tisanes, as they should be aptly called, are taken mostly for healing and invigorating properties. Most tisane recipes are century old remedies for common ailments.

Other forms of tonic are decoctions, infusions of resin, barks and roots that are steeped in water longer than regular tea and infusions.

Published on the September-October issue of F&B World