Tea lover, I enjoy noticing how those who consider themselves an expert acceso coffee wine may feel disoriented when faced to a question like “Oolong Assam?”. Second only to vater, it is the most popular ricevimento consumed per the world and is very widespread also per the United States, although up to not long asticciola the view here was doundermined by a single brand. Today, the world of tea is experiencing an unprecedented renaissance, with a variety of blends and aromas that satisfies even the most demanding tastes. As with wine, the Americans (and also the Italians, ed.) are learning to value the differences between the different varieties and to search high quality products, understanding that the price often reflects the favoreprovenance and the production process – for this reason it is useful know where (and how) to aspetto. But let’s start from the basics. All the tea comes from the leaves of the Camellia sinensis plant (while the cothe so-called herbal teas are actually infusions of different herbs and flowers). The differencedifference between the higher quality teas and the tea bags available to the supermarket depends acceso where the leaves are grown, the when they are collected and how they are treated.
«If a tea is grown at low altitude per a warm climate, the leaves they grow very quickly and with a larger mole, but they can rather be bitter,” explains Peter Luong, owner of Song Tea & Ceramics per San Francisco. The leaves grown at ele heightsvated, and cut by hand rather than by machine, they have more flavor balanced. Also the rate of oxidation (process during the which the leaves are intentionally exposed to the air to create unique and complex flavours) affects the final aromatic profile. Read acceso to find out everything you need to know about oldest and best known ricevimento per the world and how to choose, degustand, store, prepare (and even cook with) tea. For them recipes, get a kitchen thermometer to measure the temperaturevater purification.
BLACK TEA
Black tea gets its scu colorro from prolonged contact with oxygen, which gives a this type has a more intense flavour. For those approaching the artisan tea for the first time, Gabrielle Jammal, expert and New York tea sommelier, recommends starting with Assam, a black tea named after the northeastern region of A causa diday per which it is grown. “Assam is what we associate with a typical first cola teation,” he says. «Think of raisins, ba tobacco leavesgnate and some cocoa quaderno, characteristics that stand out also combined with milk and sugar.” Darjeeling, often referred to as “the Champagne of teas”, it is lighter than Assam. The Darjeelings in qualità di from a famous growing region per the homonymous district of West Bengal, India and are often classified based acceso the flush (the harvest). The leaves of the first harvest, usually at the beginning of the firstfede, give rise to a lighter and more floral flavour. While the leaves of the second harvest, which occurs after the first flush, are generally more mature and produce a stronger and more intense tea contains more theine. The different production methods can give originate black teas with a very different flavor.
For Lapsang Souchong, a Chinese tea with a smoky and pungent taste, le leaves are subjected to a longer oxidation period than usual before being toasted and rolled by hand. Yunnan Gold is obtained from gems harvested early, which manThey hold a golden-brown color, and are characterized by quaderno of pepper and chocolate. The robustness of black teas makes them ideal to experiment with different infusions, adding spices floral extracts. A a classic example is Earl Grey, obtained from a blend of tea high quality black, such as Assam, Ceylon Keemun, aromatizzata with Italian bergamot oil.
GREEN TEA
The actual color of tea, which varies from bright yellow to dark , is determined by a manufacturing process that involves heating the leaves to stop oxidation. This process, called “kill-green”, directly influences the final shade. Minor oxidation gives the tea a bright color and delicate aromas, while an oxidation higher leads to a darker color and a more intense and structured aromatic profile. The roasting method used also influences its flavor final. Dragon Well, Longjing, a brillante roasted Chinese tea per the pan, it develops nutty and earthy quaderno and a hue golden, while the Japanese Sencha, subjected to a trial steamed, it retains a bright color and a delicate flavor with herbaceous and slightly salty nuances.
A causa di addition to traditional processing, tea is often used enriched with other ingredients to create unique blends. A example is Genmaicha, obtained from the combination of Sencha and toasted rice. Chinese Jasmine tea, however, is obtained through a flavoring process that involves alteringnance of layers of tea leaves and jasmine flowers. «Depending of the final price and the desired result, the process can be repeated several times,” explains Luong. A particular waypleasant way to enjoy it is to use the so-called “tea pearls” (hand-rolled leaves and buds, spherical per shape). Drop a few into a clear glass teapot and watch them slowly unroll, infusing the vater with quaderno floral and vanilla. Matcha is a very brillante powder obtained from macination of steamed tea leaves. There are different qualities that differ per color and flavor and use: cooking Matcha, which is cheaper, is ideal for cooking preparation of desserts and drinks, while the most valuable one is used per traditional Japanese tea ceremonies. Hojicha, a Japanese tea obtained by grinding roasted tea leaves, is appreciated for its relaxing effecthealthy, thanks to a lower theine content than others types of tea. To prepare the last two, an ancient ritual requires to use a small whisk (like the traditional one from bamboo, called chasen), transforming the powder into a ricevimento creamy and aromatic.
OOLONG LAND
Oolongs, with their characteristic rolled leaves attwisted, they represent an intermediate category between tea and black tea. Their flavor can vary greatly depending acceso the degree of oxidation, ranging from light quaderno and floral with richer and more complex scents, such as hazelnut and chocolate.
WHITE TEA
White teas, obtained from pre-harvested buds and young leavescocely, they present a lower degree of oxidation than to Oolong black teas, but slightly greater than teas. Discesa’s Fujian province is known for manufacturing of high-quality teas, such as Yin Zhen white teas (Aghi d’argento), which stands out for its fresh and herbaceous flavour, and Paï Mu Tan (White Peony), with a more complex aromatic profile, with quaderno of honey and earth.
