New to Tea? Training Wheels!

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For newcomers to the tea world there is much to learn about this holy grail of nature beverages. So in order to keep from a mass incineration of tea leaf and taste buds, cup a sample of training wheels for your initiation ride into all natural tea!

Yes, all tea originates from tea leaves, and yes - all of its species are meant to be infused with hot water. But there are too many no-no’s which will derail a joyful experience of tea sipping into an inferno highlighted by glowing tonsils and finished off with the smooth tell tale sign of murdered antioxidants - a bitter aftertaste à la smoldering tea leaves.

If you leave tea dust out of the equation - tea dust meaning the stuff you find in conventional, grocery-store teabags, the kind which is four years expired by the time you buy it - the original form of the tea leaf is meant to be treated with great care, and infused according to its composition.

There is a significant difference between black tea, green tea and the even more rare white tea. The main distinction lies in the preparation of the tea leaf once it was plucked off the tea bush.

Black Tea

Tea leaves which were oxidized the most are referred to as black teas. In more basic terms, they were put in ovens and stayed there until they could be labeled ‘well done’. Those black teas are hardy types which often inherent a much stronger caffeine content and more serious flavor than the green or white bundle of leaves.

They are very popular when mixed with milk and honey - or sugar. Black teas are also often chosen for mixed drinks such as chai tea and are the most closely related in character and giddy emotional end results to the caffeinated coffee bean.

For the perfect brew of black tea, you will need the following ingredients:

One tea spoon - or 2.27 grams of Black tea, preferably not the expired kind but something within the one year expiration date of the average tea leaf - something fresh is guaranteed to enhance the experience of this infusion. Our Dragon Pearl Pekoe is perfect for your first try, its signature curled tea leaves absorb milk and sugar especially well.
An eight ounce cup of boiling hot water - 180F preferably.

For a novice the little mound of black tea used for this infusion may seem too greedy - but watch and learn! As the tea leaves are soaked in boiling water, they come to live and expand, releasing an incredible amount of flavors and aroma. The longer the tea leaves remain in the water, the stronger your tea will get - so it is recommended to remove the leaves after the three minute infusion time. Keep the leaves ready for another infusion however, they are good for at least two more cups. For the second and third brew, keep the leaves in hot water for five minutes.

Now allow the tea to cool down for another five minutes, and it is ready for the tasting! This tea is our favorite recommendation for those who have never tried natural teas before since it is the least destructible.

Green Tea

Tea leaves which were only partially oxidized are referred to as green tea. Again in more basic terms, these leaves were put in ovens for only a short period of time, after which they were removed as something ‘medium rare’.

These leaves are usually slightly larger and wider in appearance than black teas. They also have more colors of green, and are generally an interesting lot depending on the picking season. In their dry form they smell different from black teas as well, with more earthy, grassy undertones.
Now for the perfect brew of Green Tea, you will need the following ingredients:

One teaspoon - or 2.27 grams of green tea leaves. Tea dust is not really an option for green tea. We have yet to come across green tea dust which resembled anything like its natural form. No infusion is magical enough to manage the revival of expired green tea.

Since you have graduated from novice at this point, you will realize the miniature selection of tea leaves will expand in water, so you will control your urges to pile on more leaves than necessary for an eight once cup of tea.

And this is where the expert is distinguished from the novice: green tea leaves cannot be infused in boiling water. Instead, boil eight ounces of water for the cup of tea, then allow it to cool down to about 165 F - 170 F before infusing the green tea leaves.

If green tea leaves are boiled, they burn and cause a bitter aftertaste as well as loose antioxidants inherent in green tea. Since green tea leaves were not oxidized to the same extent as black tea leaves, they are more delicate and need special care for the infusion.

Much like black tea, green tea can be infused up to three times - just remember to brew them for at least 5 minutes for the second and third cup.

White Tea

Which brings us to white tea, a favorite of tea connoisseurs for centuries and sought after not simply because of its rarity, but its unique flavors and impressive range of health benefits.

White tea includes tea buds - they are long, thin creatures with soft, white fuzzy hair. The buds are often attached to the tea leaves. White tea is rare since the budding for these special plants is dependent on weather conditions.

White tea is entirely different from green tea and black tea since it was the least (actually, not at all) oxidized. True white tea never enters the oven - it is pure and fresh, prepared in ways held secret by the more successful families of the tea trade. Unique processes will keep the buds fresh and in original form, without sacrificing taste and character in the brewed tea.

White Tea leaves and buds are much larger than black or green tea. They truly resemble the original form of the tea leaf. They are decidedly more colorful, and all buds show the treasured fine white fuzzy hair typical of white tea.

White tea will definitely burn if infused in boiling water, so make sure you allow the water to cool down to 165F to 170F. If you are not used to brewing tea, and you do not have a thermometer, you can also dip your finger quickly into the water to check the temperature. If it doesn’t sting, the water is perfect for your brew. Infusing white tea in water which has cooled down to much will increase the infusion time. Otherwise, simply let the leaves and buds soak for three to five minutes and enjoy the light, sweet brew of your famous white tea.

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