The Tea about Tea

It is a cold and rainy day in the foothills of the Appalachians today- one of many in a string of cold and rainy days. It’s not a frigid day- of course, because why would it rain when its 14°F outside and could give me a snow day? No, it’s just cold enough that every drop you get on you sends chills to your spine and sinks in bone deep, taking hours to get rid of. It’s just warm enough that with no freezing to the weather the damp swirls in the air and clings to your clothing and skin so you never truly get dry.

And did I mention this it was 14° only 2 days ago? Yeah… my body and disability don’t do well with shifting weather conditions. Frigid and dry to a winter monsoon have thrown my energy and pain levels into a tailspin that feels like a jackhammer aimed directly at my lower back and sinuses so stuffy that I feel like my eyes are going to pop as my brain melts down my throat.

Admittedly, while I love winter, I am not a pretty picture right now. What I need is a hot drink.

No snow day and not feeling great means I don’t have the energy or time for the homemade hot chocolate my family and I would sell a kidney for, and God’s cousin Rufus knows I don’t need another cup of coffee, so that leaves… tea.

Now, I am not a tea person. I am a coffee person. And I am not just a coffee person, I am a “fill the sink with coffee, dunk your head in, and suck” kind of coffee person. I am not ashamed to admit that 80% of my energy and probably half of my personality is caffeine fueled. However, even I realize that my insomnia-riddled brain needs a break from the elixir of the gods from time to time and that I can find some joy in the occasional cuppa.

Don’t get me wrong, it’s not that I dislike tea. I was raised in the South, after all, where we live and die by the mantra to take the sugar out of the cornbread and put it back in the tea where it belongs. Everyone learns how to brew a pitcher of diabetes-inducing leaf water by age 6 in these parts, but hot tea is a whole different schtick that kicks right in the colonies and is something I didn’t come to appreciate until I was older.

Tea in warm form is practically an art, I found out as I began my joe-replacement journey. Picking the right tea, the measures, the steeping; having the perfect cup of tea seems almost as much the build up as the experience itself. It’s as if nature gifted us with a puzzle in tiny little leaf form.

So, let’s unlock the mystery and start with some history.

From Ancient China to North Carolina

Once upon a time, in 2737 BC, the Chinese emperor Shen Nung was sitting beneath a tree while his servant boiled drinking water, when some leaves from the tree blew into the water. The emperor was, in fact, also a renowned herbalist who decided to try the infusion that his servant had accidentally created. The tree was a Camellia sinensis, and the resulting drink was what we now call tea.

Of course, a legend is just a legend, and we can’t know if this is how tea was truly introduced to the world. We do know, however, that tea consumption in China has ancient roots, which is proved by tea containers unearthed at anthropological dig sites that date back to around 200 BC. It was firmly established as the national drink of China so much that in the 8th century an author name Lu Yu wrote the Ch-a Ching (or Tea Classic)- the first book entirely about tea. Soon after this time period, Buddhist monks brought tea to Japan where they elevated green tea from cozy, comfort drink to art with the tea ceremony.

Now let’s fast forward a bit to the end of the 1500’s. At this point there had been some writings here and there by Europeans about tea- but it was mostly from small-time traders, travelers, and missionaries who had gone over to Asia for whatever reason suited their fancy. They may have brought little bits of the stuff back for gifts or personal consumption, but it wasn’t until 1606 that Dutch traders had set up and finally received the first true shipment of what has become one of the most popular drinks in the world. At the time, it was primarily enjoyed by the wealthy because of its high cost and quickly travelled through Europe’s elite circles.

Just like celebrity endorsement today, tea became popular among the whole of Europe, even if most people couldn’t have it. Eventually Britain- who was always a little slow on the uptake due to their suspicion of trends from the mainland (Thank you Church of England- but that’s for a different day), began to get a small taste for it too. Tea’s popularity finally exploded with the marriage of Charles II to Catherine of Braganza. The self-declared tea addict couldn’t get enough of the stuff and her love for tea made it high fashion to drink it. In 1664, the East India Trading Company got it’s first order for 100 pounds of China Tea.

From then on, the British took to tea like a pig to slop and, thanks to their rather horrendous imperialism, there was no shortage of the magical leaves. Unfortunately, there was also no shortage of greed, especially when colonized countries might as well have meant free labor. So, between the shipping company and the taxes, tea still wasn’t truly accessible to the people. As a matter of fact, at one point the tax was so high it almost stopped sales. While it was technically lowered from end-the-trend levels, the tax rate was ringing in at a staggering 116% - a number that directly resulted in the Boston Tea Party.

It also resulted in crime. Smuggling was the way to get what you wanted for cheaper and organized crime was more than happy to help the layman avoid that pesky government oversight. But criminals are gonna crime. Even though black-market tea shipments were winning 7 mil to 5 mil versus the government, people had to worry about the adulteration of the tea. With no customs checks, other leaves or used tea leaves that were dried again were used to pad the bags. If the color wasn’t convincing enough, everything from animal dung to poisonous copper carbonate was used to deepen it.

It only took a revolution and a tea mafia for the crown to finally notice the little guys, so in 1786, they agreed that enough was enough and lowered the tea tariff to 12.5%. Suddenly, legal tea was affordable to the masses. Tea became even more widespread when the East India Trading Company’s monopoly on “China Tea” ended. By the 1830’s, tea cultivation had rooted itself into India. The burgeoning supply allowed the tea trade to become a virtual free-for-all, even coming back to America, who had mostly turned to coffee over the 150 year silent treatment.

Especially in Britain, tea was and is firmly cemented as a part of life. It only further grew in ease and availability with established worldwide communication and trade. Now, tea is the second cheapest drink on this planet besides water. Once the tea bag was brought to the table, making transport and brewing a breeze, we wound up with what we have now.

Types of Tea

Unlike the green tea artistry of the early Asia or the “Get what you get” criminal days, modern tea drinkers are spoiled for choice. From flavored teas, to classic blends, from rare or herbal, to the objectively bad but perfect for turning into liquid sugar served on ice, there is no shortage of the type of tea you can steep- but there is a shortage of knowledge. We’re going to start with the basics- types of tea.

The 5 main types of tea are white, green, black, oolong, and herbal (aka tisane). Okay, technically herbal tea isn’t tea, but we’ll get to that. Let’s clarify one point first, all these types of tea- except herbal- are still only one tea. ALL tea comes from the tea plant named Camellia sinensis. What sets the types apart is how they are prepared.

Starting at the lightest end of the spectrum, we have white tea. Harvested before the tea leaves fully sprout from the buds, these little guys are still covered in the little white hairs that earn the tea its name. white tea is minimally processed, pretty much only washed, before being dried for brewing.

Let that white tea stay on the plant a little bit longer and you get green tea. Young but opened leaves and buds are picked from the plant and left to wither allowing the water to evaporate from them. They are then pan fired or steamed to prevent their natural enzymes from oxidizing.

Take those same tea leaves, beat them up, and let them oxidize, and you have black tea. Oxidation in tea is just like what you would see in fruit as it ripens and then over ripens. We’ve all seen apples and bananas develop dark spots where their texture and flavor would change, and that same process is harnessed for black tea. The oxidation process is heightened by rolling the tea leaves beforehand- a technique that bruises the leaves, releasing those same enzymes that the par cook on green tea stopped. Only once the leaves are fully oxidized are the black tea leaves fully dried to stop further oxidation.

Oolong tea is when you can’t make up your mind if you want green or black tea. Prepared just like black tea, oolong is only allowed to oxidize to somewhere between 8%-80%. This broad range allows for oolong to come in a broad variety of strength, flavor, and color combinations before anything is ever even added to it.

Tisane, the fancy pants name for herbal tea, is actually not tea at all because it does not contain the official ingredient: tea. They get their colloquial name from their preparation of drying, grinding, perhaps even oxidizing, and steeping. While herbs and floral aromatics are nothing new as additives to tea, producing a variety of delicious flavors, many herbs have proven they can stand on their own as “tea”. Bonus points (for people who are not me): NO Caffeine!

Rooibos is another form of herbal tea- specifically brewed from the leaves of the Aspalathus linearis. Producing a deeper color than most herbal tea and carrying a similar flavor to black tea, it carries traditional tea flavors well. it also has no caffeine , plus the health benefits associated with many herbal teas, but Rooibos is specifically renowned for its high amounts of antioxidants.

Healthy Crap

Since herbal tea touts no caffeine as a health benefit, we might as well knock out some caffeine level information for those who can’t function without it.

You’re my people.

But for the rest of you health nuts, here’s the breakdown. Herbal tea comes at a whopping 0 mg of caffeine, but that doesn’t mean you can’t get energy from them. There are a variety of herbs, including mint, ginseng, and Yerba mate, that are touted for their energizing qualities. From there you work your way up the spectrum with white tea having the least amount at an average 10-15 mg per 8 oz cup. Double that for green tea, which comes in 15-30 mg/8oz and double it again for black tea with 60-75 mg. Oolong, because of its varied processing can range anywhere from 20-50 mg.

Matcha green tea is a little different. Matcha is green tea, but the fine powered mix we know it as is super finely ground whole tea leaves. When you mix in matcha powder for your tea, you are, in fact, consuming the whole tea leaf instead of just drinking infused water. While this does top our caffeine chart at 60-80 mg, don’t let these numbers scare you. That good old cup o’ joe rings in at 125-150 mg. So don’t be afraid to reach for a black tea even as the sun sets.

Tea has always been reported to have great health benefits, but it wasn’t until modern medicine began to study that we have begun to understand what the ancients already knew. According to the National Institute of Health, encouraging data shows that green tea has cancer-preventative effect, with black tea following close on its heels.

Various studies suggest that compounds present in both green and black tea are shown to have beneficial effects in prevention of cardiovascular diseases, particularly of atherosclerosis and coronary heart disease. In addition, anti-aging, antidiabetic, and many other beneficial health effects associated with tea consumption are beginning to make themselves known. Evidence is accumulating that catechins and theaflavins, which are the main polyphenolic compounds of green and black tea, are responsible for most of the physiological effects of tea. Let’s face it, there’s just something soothing about that first sip as you curl up with a hot mug and a good book.

Tea’s healthy benefits are due to polyphenols like those named above. These natural substances are found in both caffeinated and herbal teas. Polyphenols are antioxidants, compounds that may help reduce the risk of certain chronic diseases. Unfortunately, during processing, some polyphenols in tea are destroyed, just like blanching a vegetable. As a result, tea powders, decaffeinated teas, and bottled tea drinks may not offer the same health benefits. The less processing the better. This is probably why research suggests that green teas offer a greater antioxidant punch compared to most other varieties.

Not to be outdone, herbal teas, and the wide variety of health benefits that herbs can provide, are being charted as well. Studies are producing early results showing prevention and control of diabetes in chamomile and spearmint teas. Penn Medicine has reported benefits of Rooibos and hibiscus tea in lowering blood pressure and promoting circulation, as well as ginger for gastrointestinal relief. Ginger and turmeric are both powerhouses for joint pain relief and inflammation from osteoarthritis and other neuromuscular diseases.

While a lot more research needs to be done to fully unlock the secrets hiding in those little leaves, it’s safe to say that there’s no harm in trading in the Midol for a nice cup of chamomile sometimes.

The Steep Learning Curve

so all this info is great, yeah, but how do we make a good cup of tea.

There are myriad videos on how to properly work with matcha and I am by no means an expert, so I’ll leave you to go YouTube that on your own. I’m just going to cover the basics here: what you needs and the steps to do it.

To start off, lets pick out tea. The big question to get out of the way is looseleaf or tea bags. Tea bags were invented in 1904 by American trader Thomas Sullivan. He packed tea into basically sachets of little silk bags to keep the tea leaves from getting all muddled. We’ve definitely fine tuned the process over time. Now true tea aficionados will tell you to never go with bagged tea because you don’t know how fresh it is or it takes away from the experience, but lets be honest. If you are getting your tea from any big box store, that’s a risk you take.

Ultimately tea bags are convenient. If you have a tea bag then you don’t need to measure, don’t need an infuser, and don’t run the risk of sediment in your cup. However, many teas, especially with the rising popularity of artisan and small batch stores, don’t come in bags. So let’s go through handy tools for making tea

1. Teaspoon- Ever wondered why they named it that? Tada. Scoop your tea, stir after brewing, add your sweeteners… grab a spoon.

2. Kettle- My apologies to any Brits reading this because technically this is optional. You can microwave your mug for hot water or let the Keurig just spit some out in your cup, but I will say that a kettle is an implement you should have in your kitchen anyways so you might as well use it. And there is jus something about hearing that whistle and knowing that goodness that’s coming that just seems to make it taste better. I use the Presley Kettle by Pinky Up and highly recommend it.

3. Mug- Okay technically the traditional teacup is a 9 oz cup designed to hold 8 oz of tea which most people seem to think is the recommended dose or something. Grab what you got, but if you are like me and only have mugs that are 16 oz or larger, make sure you do the math to have enough leaves to make your leaf water good and strong.

4. Infuser- And boy are there so many ways to choose from. It seems a simple too, you just need something to keep the leaves from dancing in your water, but good god- the selection can be daunting. Don’t know which one is best? I don’t either, but here’s my favorites 3 different types so you can choose which one you like best.

   The traditional tea infuser with a spin- Dreamfarm’s Teafu

Teafu is a squeezable silicone tea infuser that not only makes tea faster, but also lets you squeeze all of the water out when you’re finished brewing so you can stand your Teafu up on your table without any drips.

In the cup- HIC’s Brew-in-Mug Tea Infuser

The Brew In Mug Tea Infuser easily steeps loose tea leaves directly in the cup. The infuser basket nestles into the cup while the handles rest on the rim to steady it in place. Look Mom, no hands! The lid confines tea leaves inside the basket so tea steeps without loose bits escaping into the brew. It works on pretty much every cup turning any mug into a teacup.

For serving- Evil Eye Teapot and Strainer

This supercool ceramic pot is just one example of these style teapots, but it’s funky shape and bold color won me over. You load the strainer with enough leaves for two or three cups and pour your hot water over than lid it. It works just like a normal strainer, but in sharable size.

From here, the instructions are simple. Boil water, measure out your tea into the infuser of your choice and put water and infuser in the same mug. Let it steep then remove you infuser and BAM, you have tea. Luckily, while measurements and steeping times can vary greatly between teas, makers generally include their recommended measurements. Herbal teas often need to go longer but the average consensus is 1 teaspoon per 8 of water and let it sit for 3 to 5 minutes.

Looks like you’re off to the races.

My favorite teas

Between running a kitchen store that sold tea to having half of everyone I know desperately trying to wean me off of my two pots of coffee a day, it’s safe to say that I have been exposed to a lot of different tea. And compared to my creamy coffee, I’ve never been the biggest fan or felt the need to get into it.

At least I didn’t, until I got really sick. As an immunocompromised person on heavy meds that leave me incapable of fighting the myriad germs that want to ruin my day, I’m sick a lot. But this particular sinus/double ear infection, with a side of bronchitis was a whole new month-long-battle beast.

My dear, long suffering friend begged me to stop chugging the coffee just for the relieving heat and have a hot cup of tea instead. She recommended a Citrus Ginger green tea to help what ailed me. By no means did it stop my coffee cravings. I am who I am. BUT I have found enjoyment in the soothing slide of tea and relief from my many colds. I also may be sleeping a little better by substituting tea for more caffeine laden swill. SO here are my favorite teas of each variety.

Herbal Tea- Supreme Goddess Organic Herbal Tea Blend at Cosmic Wander

Advertised as a tea for all things woman, this herbal tea is supposed to help balance hormones, help clear skin, and strengthen the reproductive system. Herbal teas are full of surprising health benefits, so I don’t doubt it is good for you… but its even better on your tastebuds. Made with Raspberry Leaf, Lady’s Mantle, Calendula, Red Clover, Burdock Root, and Rose Petals, this beautiful tea is floral and light and doesn’t need any sweetening to be delicious and refreshing. This is the tea I turn when i want to relax in the growing spring with a good book.

Rooibos- Snickerdoodle Rooibos Herbal Tisane by Simpson and Vale

Snickerdoodle Tea is my ultimate go-to when its cold and I want something sweet, like a cup of coffee before bed. Made with pieces of cinnamon, the smell of this tea is like cookies! I drink this like coffee, in a 20 oz mug and all i add is a dash of cream and a teaspoon of honey for this to be dessert in a cup.


Oolong- Maple Oolong by New Mexico Tea Company

If Christmas morning were a taste, this Maple Oolong is it. The perfect cuppa to wake up to, the maple scent carries through the entire house, but the tang of apples balances this tea so it isn’t saccharinely sweet. The spices in this blend continue the warmth so everything in you is ready to weather a snowstorm in Vermont… or at least a day at the office

Black- Jane Austen’s Black Tea Blend by Simpson and Vail

By far coolest tea collection I have ever found, the Literary Tea Collection by Simpson and Vail is an assortment of teas based on some of the most classic authors. The blends are based on where the authors themselves were from and the content of their works. While America’s oldest tea company seems to only make winners, the Jane Austen’s Tea holds a special place in my heart. To me, this floral tea with just a dash of honey tastes like summer picnics and love.

Green- Organic Citrus Ginger Green Tea Blend by Arbor Teas

This green tea is the one that started it all for me. It’s the feel-good, pain-relieving, tonsil-taming, sniffle-slaying, can’t-get-out-of-bed-or-breathe fixer. Of course you have all the healthy goodness of green tea but with citrusy shots of vitamin C and soothing ginger, this tea will make you feel nearly instantly better. This is another tea I brew 20 oz at a time, so I mix in a full tablespoon of local honey and those overwhelming sinuses don’t stand a chance.

White- White Strawberry Basil by Adagio Teas

These classic, late summer flavors blend perfectly into autumn. The sweet strawberry pieces bring a zing while the basil mellows the flavors. White tea is so delicate but these flavor shots don’t overwhelm it, they just make you want to wrap yourself in a sweater and watch the leaves change color from the porch. Or- if you live in a hotter climate- it is perfect to pour over ice as you soak in the last of the summer sun.

*Note: I don’t get paid by these companies for featuring their ads or kickbacks on products sold, I just post what I like. A lot of these places, and others I may eventually talk, about are small businesses and could use your support, so feel free to follow the links and get you some warm yumminess too.