Steeped in the Joys of Tea

Origins & Production

Black, oolong, green, white -- the varieties seem diverse, but in fact, all tea is derived from the same source, the Camellia sinensis plant. The difference in taste and appearance can be attributed to how the leaves are processed after harvesting.

Camellia sinensis

Black tea, the most intensely flavored, is subject to the most processing: the leaves are wilted and then rolled, which spurs fermentation by releasing their natural oxidizing enzymes. This oxidation is halted by firing, which heats the leaves. Oolong tea, which is only partially fermented, falls between black and green in terms of processing and taste. Green tea is treated more gently --- it is steamed, rolled and fired without being fermented, which maintains its vegetal taste. White teas, which actually are just the very tip of green tea leaves, are neither rolled nor fermented, so their light flavor is preserved.

And just for the record -- and to make you a total tea know-it-all -- red and herbal teas aren't really true teas at all, but rather, tisanes. Red tea hails from the rooibus bush, which is native to South Africa; herbal teas are blends of various dried herbs, spices or other flavorings. Neither contains C. sinensis leaves, so they can't technically be defined as tea.

One for the Pot

Being an expert on tea's origins and health benefits, however, will not help you much when it comes to brewing the perfect pot. This is essential if you're going to make the investment in premium loose teas. Much like wine, the intricacies and subtleties of tea's taste can be severely compromised depending on how it's prepared and served.

Figure on about one teaspoon of loose tea per cup of water, more if stronger brew is desired. And always start with fresh water -- whether it's from the tap, filtered or bottled is up to personal preference. The most essential step is the temperature of the water -- for black and oolong teas, it should be brought just to a boil, then immediately poured over the leaves.