Tea is a drink with literal millennia of traditions, experiments, and cultural norms behind it. To the
uninitiated, the myriad ways to prepare and drink tea can make the whole topic seem
unapproachable. Fortunately, a command of the basics is not hard to develop.
1. What is Tea?
There are two ways to define, “tea”. The stricter definition is “a drink made by soaking
leaves from the tea plant, Camellia sinensis, in water”. This one plant, native to the
mountainous regions of Asia, produces the leaves used for Pu’er, black, oolong, green, and
white teas. The major differences between these types of tea are how early the leaves are
harvested and how long they are aged. Pu’er is harvested later and aged until it ferments;
white tea is harvested very early and barely aged at all. These “proper” teas will also appear
with added elements like fruit, mint, and sometimes vanilla or caramel.
The second, and more general definition, is “any drink made by soaking vegetable matter in
water”. This includes “proper” teas and herbal teas, or “tisanes”. Examples of herbal teas
include red tea (also called rooibos), which comes from the South African redbush plant;
yerba mate, which is made from a South American holly plant; chamomile tea, which is self-
explanatory; and grain teas, like an ancient tea made from barley.
2. How is Tea Prepared?
There are a million different ways to make tea, and none of them are “The Right Way”. The
only real rule is: If you’re enjoying your tea, you did it right. That said, there are some things
you can do to increase the chances that you’ll like the product of your labours.
a. Steeping Time
Different teas steep at different rates. If they’re steeped too long, they might become
bitter while under-steeped teas might lack flavor. Pu’er and black teas generally do well
at 4-5 minutes, oolongs and greens at 3-4 minutes, and whites at 2-3 minutes. Herbal
teas vary wildly (check the container for instructions, then adjust to taste), but are
generally hard to over-steep.
b. Water Temperature
Tea “experts” recommend certain temperatures of hot water for different teas (the
general rule: the lighter the tea, the lower the temperature). While this may be
important to more experienced tea-drinkers, it is less practically important to the
novice. What can make a big difference, however, is how the tea is introduced to the hot
water. Pu’ers, blacks, and oolongs can all be put in the vessel and have the hot water
poured over them. Greens and whites should be added to the water after it’s been
poured. This process prevents the younger, tenderer leaves from scalding and becoming
more “grassy”. As with steeping times, herbal teas will vary from type-to-type.
c. Loose-Leaf
Loose-leaf tea is tea that hasn’t been encased in a filter bag. Most “fancy” tea shops will
sell their tea this way. The most commons ways to prepare loose-leaf tea are to steep
the leaves in a teapot and then strain the beverage into the serving vessel, put the
leaves in a metal tea-steeper, or to steep them in the cup and drink it as-is. The first
method usually results in the fewest actual bits of tea being consumed, but all are valid
processes. Be aware that loose-leaf teas will often require longer steeping times; you
can check the packaging for exact instructions, but a good rule of thumb is to add 2
minutes.
d. Accoutrements
Tea is great on its own, but the flavours involved lend themselves well to additions like
sweeteners and milk (Creamers are far too thick and will overpower the tea). Avoid
adding milk to teas with citrus or lemongrass, as it will often curdle.
3. What about Chai? What about Matcha? What about Iced Tea?
Chai is a word that, in several languages, simply means “tea”. What we call “chai tea” (tea-
flavoured tea?) can be more accurately described as “spiced chai”, since the drink is black
tea blended with a number of spices, resulting in a soul-warming Indian beverage that pairs
well with autumn, a soft cushion, and pleasant conversation. While spiced chai can be made
at home (there is no shortage of good recipes online), it is just as easy to buy the prepared
blend. One great way to prepare spiced chai is by making a “milk tea”, which involves
steeping twice as much leaf in hot (NOT BOILING!) milk for 7-10 minutes.
Matcha is made of high-quality green tea leaves which have been finely powdered, so as to
preclude the need to steep. This is part of the traditional and famed Japanese tea ceremony.
The drink is prepared by whisking a small amount of powder in hot water until the liquid is
frothy. A small candy is often offered to the drinker just before the cup is presented, so that
the residual sweetness left in the mouth will affect the taste of the tea.
Iced tea is most commonly prepared by making a very strong hot tea and pouring it over ice.
The ratio of leaves to water needed to make the hot tea strong enough will vary from type
to type, but the most popular version, black tea, works well at about double. If your iced tea
is made from a “proper” tea, and keeps turning out bitter, try adding a very small pinch of
baking soda to the hot tea before diluting. This will neutralize the tea’s tannins, and should
smooth out the flavour. If you sweeten your iced tea, try either dissolving your sweetener in
the hot tea before diluting or using a cold-drink sweetener like Simple Syrup or agave nectar.
4. How is it Served?
The kinds of snacks traditionally served with tea vary between types of tea and styles of
preparation. The aforementioned candy served with matcha is a great example. Peanuts are
a traditional side to Chinese black tea. Scones, crumpets, and small cookies are famously
paired with English Breakfast and Earl Grey, while a British “high tea” will include small
finger sandwiches and dainty pastries. Spiced chai will sometimes come with a vegetable
samosa or lentil crackers and chutney. Ugandans will often serve fried dough cubes called
“daddies” with their tea. The basic idea is not to have an actual meal (unless you want to, of
course), but to have small treats to accompany your delightful beverage.
5. Okay, but what’s the point?
There are two ways to answer that question.
The first answer is the one philosophical tea-drinkers will most often give: The point is to
feed your mind and soul. Tea, as an experience, both awakens and calms a person. It
broadens and deepens perception. This is why the drink pairs so well with things that
expand understanding: New cultural experiences (like trying a different ethnic food or taking
part in that Japanese tea ceremony), a great book (like Paolo Coehlo’s The Alchemist or CS
Lewis’ The Pilgrim’s Regress), meaningful conversation (about your favourite movie, the
funniest thing you’ve ever seen, or Kierkegaard’s existential dialectic), or simply sitting
quietly and embracing the moment. If alcohol is liquid courage, tea is liquid mindfulness.
But the second and more important answer is this: The point is to enjoy yourself. Tea is a
drink, and the point of a drink is to drink it. The truth bears repeating: If you’re enjoying your
tea, you did it right.
Happy steeping, friends!
This article was written by Isaac Stiltz.