One plant, many teas
Black, green, white and oolong tea all come from the leaves of the same plant, Camellia sinensis. The difference is how far the leaves are allowed to oxidize after picking. Green tea is heated quickly to stay green and tastes grassy and fresh. Black tea is fully oxidized and tastes malty and brisk. Oolong falls between the two, and white tea is the least processed and the most delicate. Herbal teas such as peppermint, chamomile and rooibos are not tea at all, but infusions of other plants, and nearly all are caffeine-free.
Temperature and time
Use about one teaspoon of loose leaf, or one bag, for each eight-ounce cup.
- Black tea takes water at a full boil, 212 degrees, for three to five minutes.
- Oolong tea takes water at 185 to 205 degrees for two to four minutes.
- Green tea takes water at 160 to 180 degrees for one to three minutes.
- White tea takes water at 170 to 185 degrees for two to four minutes.
- Herbal infusions take water at a full boil for five to seven minutes.
Without a thermometer, let boiled water stand off the heat with the lid open for two to three minutes before pouring it over green or white tea. If you want stronger tea, use more leaf and not more time, because a long steep only extracts bitterness. Remove the leaves or the bag when the time is up.
Loose leaf and bags
Most tea bags hold very small broken pieces, which brew fast, dark and somewhat harsh. Loose leaf is whole or nearly so, needs room to unfurl, and an ounce makes ten cups or more. A basket infuser that fills most of the mug works better than a small ball, which cramps the leaves. Store tea in an airtight, opaque container away from heat, light and the spice rack, because it absorbs odors. Black tea holds its flavor for a year or two, and green tea is best within six months.
Caffeine, milk and ice
A cup of black tea has roughly half the caffeine of a cup of coffee, and green tea has somewhat less than black. Milk suits strong black teas and ruins green ones. For iced tea without bitterness, put four bags or four teaspoons of leaf in a quart of cold water, refrigerate it for eight hours, and strain.
Tip Warm the mug or the pot with a splash of hot water before brewing. A cold, heavy mug drops the water temperature enough to leave black tea thin.
