Tea Steward

TEA TYPES AND BREWING GUIDE

WHITE TEA

Traditionally made in the Fujian province of China, White tea is minimally processed - generally only air dried and slightly oxidized. The highest quality white teas are picked before the leaf buds have opened, while still covered with silky white hairs. These teas should be steeped in water well below boiling and for at least 4-5 minutes. 

GREEN TEA

Green tea is picked and then quickly dried, either pan-fried, steamed or fired in an oven. The goodness of the leaf is sealed inside. Because the leaf is so delicate, the tea should be brewed in water that is well below boiling to prevent cooking the leaves and destroying the subtle notes of the tea. Green tea has a short life span -- it doesn't stay fresh long. Given the high levels of polyphenols, it is believed to have the greatest amount of health benefits. Green tea leaves are minimally oxidized and have less caffeine than more oxidized types of tea.

OOLONG TEA

Oolong tea is gently rolled after picking allowing the essential oils to react with the air and slowly oxidize. This process turns the leaf darker with time and produces distinctive fragrances. When the leaf has reached the desired oxidation the leaf is heated, in a process called "panning," to stop the process. It's then rolled to form the tea into its final shape. The resulting tea can be anywhere between a green and a black, depending on the processing method. This tea is handcrafted, undergoing a labor intensive process. The tea maker must carefully balance many elements in the critical few hours after the leaf is picked including weather conditions, quality of the leaf, and the time the leaf oxidizes. The finest oolongs are often prepared and enjoyed Kung Fu style to savor their complex tastes and fragrances. 

BLACK TEA

Black tea, or red tea as it's known in China, is the result of a complete oxidation of the leaf before being fired. First the leaf is spread out and left to wilt, losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are full bodied and are able to withstand the addition of sweeteners and milk. 

PU-ERH TEA

Pu-erh teas come from the Yunnan province in China and have a strong earthy flavor. Pu-erh has been praised for generations for it's flavor and health benefits. It's processed from the large leaf varietal of the tea plant which grows well in the tropical climate of southern China. The tea is post-fermented which allows the local bacteria and mycillium to change the character of the leaves. It is often pressed into bricks and is one of the few teas that ages well. Some prized pu-erh teas can be 50 years old. 

BREWING GUIDE

There are many ways to prepare tea. Although we usually infuse tea leaves with water, there are places where eating tea is part of the culture. In Burma, green tea is pickled in underground pits and removed after many months to be eaten along with fried garlic and nuts as a traditional snack known as lephet. In Japan, green tea is also served over rice and its leaves and powder make up many sweet and savory snacks. Several years ago I enjoyed a wonderful pouchong tempura in Taiwan.

As you know, the most common way to drink tea is to infuse it with hot water. I urge you to try infusing teas with cold water as well. During a hot Brooklyn summer I enjoyed a remarkable gyokuro that was infused with ice. When brewing tea it is very important to remember the relationship between water temperature, steeping time, and the amount of leaf. Varying one of these criteria affects the others. For example, using less leaf requires a longer infusion time. In addition, different teas require different methods of preparation.

Here are some general brewing guidelines. For each of these teas, rinse teaware to preheat before brewing.

	White Tea	Green Tea	Less-Oxidized Oolong Tea	Oxidized Oolong Tea	Black Tea	Pu-Erh Tea
Leaf Quantity	One half of a gaiwan	One quarter of a gaiwan	One third of a gaiwan or a Yixing teapot	One half of a gaiwan or a Yixing teapot	One quarter of a gaiwan	One third of a gaiwan or a Yixing teapot
Water Temperature	180 degrees F	165 to 185 degrees F	195 to 210 degrees F	200 degrees F	210 degrees F	210 degrees F
Infusion Time	30 seconds; add 5 seconds to subsequent infusions	30 seconds; add 5 seconds to subsequent infusions	30 seconds; add 5 seconds to subsequent infusions	30 seconds; add 5 seconds to subsequent infusions	30 seconds; add 5 seconds to subsequent infusions	30 seconds; add 5 seconds to subsequent infusions
Examples	Yinzhen Silver Needle, Ceylon Golden Tip	Gyokuro, Sencha, Longjing	Wen Shan Pouchong, New Style Tieguanyin	Eastern Beauty, Dong Ding, Wuyi Oolongs	Keemun, Darjeeling, Ceylon Orange Pekoe	Tuocha, Beencha