https://101.Tea.Institute

https://101.Tea.Institute

Tea is a plant

Camellia sinensis

The One and Only "Tea Plant"

Many Major Styles of Production

Green, Wulong, Black

Also, White, Yellow, Red, Darjeeling, Orthodox Indian, CTC, and flavored teas.

White

Unfired

Aged Bai Mu Dan

Style: Weight Volume Temp Time
Cup 3.5g 12 oz 175° 3 min
Pot 10g 32 oz 175° 3 min
Gongfu 4g-6g 175ml 175° 30sec, 6 steeps

Green

Oxidation quickly "fixed" with heat.

Japanese Sencha - Steamed

Style: Weight Volume Temp Time
Cup 2.5g 12 oz 160°-175° 1-3 min
Pot 10g 32 oz 160°-175° 1-3 min
Kyusu 3g-5g 300ml 160°-175° 30 sec - 3 brews

Wulong

Oxidation fixed after processing.

Tie Guan Yin - Lightly Oxidized

Style: Weight Volume Temp Time
Cup 3.5g 12 oz 175°-212° 3-4 min
Pot 10g 32 oz 175°-212° 3-4 min
Gongfu 5g-7g 175ml 190° rinse, 25 sec, 6 steeps

English "Black"

"Black Tea" in the west is "Red Tea" in China and Japan.

Fully Oxidized

Jin Jun Mei - The Most Perfect Chinese Red Tea

Style: Weight Volume Temp Time
Cup 3.5g 12 oz 208°-212° 5 min
Pot 10g 32 oz 208°-212° 5 min
Gongfu 3g-5g 175ml 208°-212° 20 sec, 6 steeps

Chinese Black

Oxidized AND Fermented

Shou Pu'er

Style: Weight Volume Temp Time
Cup 3.5g 8 oz 212° 5 min
Pot 10g 32 oz 212° 5 min
Gongfu 5g-7g 175ml 212° rinse, flash

Yellow

Piled, but not to the point of fermentation.

Huang Mu Dan

Style: Weight Volume Temp Time
Cup 3.5g 8 oz 175° 3 min
Pot 10g 32 oz 175° 3 min
Gongfu 5g-7g 175ml 175° 25 sec, 6 steeps

Darjeeling

Hard Wither

Namring 1st Flush

Style: Weight Volume Temp Time
Cup 3.5g 8 oz 175°-212° 3-4 min
Pot 10g 32 oz 175°-212° 3-4 min
"Gongfu" 3g 150ml 190°-212° 20 sec, 4 steeps

"Tea is a form"

Mint Tea

Barley Tea

Rooibos Tea

Not from the 'tea plant'!

Some would prefer to call them 'tisanes'.


tisane (n.)

medicinal tea (1931), from French tisane;
earlier ptisan (14c.), from Latin ptisana, from Greek ptisane "crushed barley"

Source: https://www.etymonline.com/word/tisane

Form Factors of "Pure Tea"

Powdered

Pressed

Packed

Loose Leaf

Bagged

Sachet vs. Bags

Tea Bags were invented by accident by an American.

Standard "Tea Bag" is mostly used for broken, cut, or CTC tea

"Sachet" or "Pyramid Shaped Bags" are used for Whole Leaf Tea because they allow room for the tea to expand.

Powdered

Matcha is the latest iteration of the oldest existent form of tea.

The original powdered tea was first pressed for storage and powdered before drinking.

Real Matcha is powdered Tencha

Shade Grown Green Tea

Pressed Tea

Common in south west China. Far from the imperial powers.

Tea bricks were made illegal because they were used as money.

Common Shapes: Cake, Brick, Bowl, Coin

Packed Tea

Packed loosely in baskets, or citrus rind.

Packed tight in bamboo

Loose Leaf

The most common form of specialty tea.

Developed after all the tea pressing factories were destroyed.

Liquid Tea

Hot Tea

Prepare according to type of tea

Iced Tea

Brew Hot Tea at Double Concentration, serve over Ice

Or, Brew at 1/4 concentration, add 3 parts water, serve over ice.

Cold Brew

Guideline: 10g of tea at 42°F for 8-12hrs

Best with Green and Wulong

"Nitro" N2 & C02

Inject gas into COLD Tea!

"Nitro" N2 adds creamy taste and mouthfeel

C02 adds sourness

Equipment:

Mug and Filter

English Pot

Chinese Pot

Gaiwan

Kyusu

Matcha Bowl

Mug and Filter

The easiest way to get into brewing Loose Leaf Tea!

A large 16oz Mug is especially nice to hold onto in the winter.

English Pot

When served at a party with food it is quite convenient to use a larger pot.

"English Style" is often contrasted to "Gongfu Style" with the English representing the larger pot style of brewing.

Averaging 16oz-48oz of water with a few grams of tea.

Yixing Pot

The most famous teapots in the world. They become more beautiful and taste better with use.

Gongfu Style:

Typically smaller than an English cup - serves a handfull of people.

High ratio of Tea to Water with many short brews.

Gaiwan

Literally "Lidded" (Gai) "Bowl" (Wan)

Gongfu Style:

Typically smaller than an English cup - serves a handfull of people.

High ratio of Tea to Water with many short brews.

Kyusu

Common teapot in Japan.

Larger Kyusu (and cups) for Sencha

Smaller Kyusu (and cups) for Gyokuro

Matcha Bowl

with special whisk

Traditional Matcha is made very strong and paired with sweets

Other Important Factors

Quality of Water

Where the tea is from.

Filter

Remineralize

Measurements

Volume vs Weight

Teaspoon

Tea density and infusion rate vary widely depending on form factor.

A gram scale can be useful.

Ratio of pot size to leaf

Brewing Time

Type of Tea

Style of Brewing

Gongfu Style = Many Short Steeps

Sachet Bag = More Steeps than Tea Bag

Water temperature

Type of tea.

Personal Preference

Lower Temp = Longer Time

Pairing Tea

Sweet

Salt

Sour

Bitter

Fat

Umami

Congruent or Complement?

Earl Grey with an Orange

English Breakfast with Ginger Snaps

Kukicha with Vanilla Cake

Cliff Tea with Chocolate Cake

Golden Monkey with Brie

Bitter

Complemented by Fat and Sweet

Caffine is a Methylxanthine

Polyphenols

Flavonoids are Polyphenols

Catechins are bitter Flavonoids

Catechins are a type of Tannin

Polyphenols into Theaflavins and Thearubigins via oxidation.

Fat

Complements bitter

Example: Milk or Cream with Tea

Fats in paired food respond well to hot tea

Sweet

Complements bitter

In asia it is often prefered to eat sweets while drinking bitter tea

Milk tea is most often sweetened

Carbohydrates

Amino Acids

Pigments

Volatile flavor and aromatic compounds

Sour

Not a flavor common in well brewed tea

Pourly brewed green tea may taste a bit sour

Citrus is often enjoyed as a complement to tea

Umami

From L-Theanine, an Amino Acid

Salt

In Mongolia and Tibet tea is often had with Milk and Salt

Soup, sandwiches, and capers are common savroy complements to tea

Mouthfeel

Astringency - Drawing the cells together

Viscosity - Making the liquid thick

QUIZ

Questions?

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More to Come