Tea Room

30/03/2022

29/03/2022

“Herbal tea” is a catch-all phrase applied to products that are steeped in a manner similar to tea, but are not from the Camellia sinensis plant. This can include any number of plants such as chamomile, peppermint, rooibos, lavender, hibiscus, ginger, etc. – some of which are enjoyed by themselves or blended together with other products. Since these products are not related to the tea plant, the vast majority of them are caffeine free (yerba mate and guayusa are exceptions and both contain caffeine). They also do not share the same elaborate processing techniques that give tea its unique transformation. Herbal products are often referred to as “tisanes”, which is a French word meaning “beverage made from herbal infusion.”

28/03/2022

What is wulong (oolong) tea?
Wulong (oolong) tea defies a fixed definition. It is typically described as “partially oxidized tea”, which is not wrong, but it’s not a complete picture. The oxidation level does not distinguish it as “wulong” tea. It’s their similarly shared process of elaborate transformation (withering, shaking, pan-firing, rolling, drying, baking) that put these otherwise disparate group of teas under the same name.
There are four separate regions that produce commonly recognized wulong tea. Each has its own distinct style that it owes mostly to local techniques and traditions. The four regions (and their most popular styles) are Wuyi Rock Tea, Anxi Tieguanyin, Guangdong Dan Cong, and Taiwan (various styles). This is not a complete list. There are many more lesser-known styles not listed here. These teas bear little or no resemblance to each other, because each region will emphasize different aspects of the process. Many teas labeled “oolong tea” from outside these regions usually refer to partially-oxidized tea and do not share other aspects of the wulong process. These teas should be judged on their own individual merits. The proper pinyin spelling is “wulong” tea, but it is more common in English to see it spelled “oolong tea” and they mean the same thing.
All Chinese and Taiwan wulong tea varieties are traditionally made using the gongfu style - large amounts of leaf in smaller steeping vessels (usually a gaiwan) for many short steeps. Though gongfu is largely unfamiliar in the west, we highly recommend it for wulong teas (and other Chinese tea types). It’s not to be taken too serious or ceremonial. It’s a lot of fun and anyone can do it

25/03/2022

What is green tea?
Simply put, tea leaves have a green appearance. To keep that green appearance, the leaves for green tea are “fired” as the first step after they are picked off the plant. “Firing” will prevent oxidation from happening. Oxidation is a natural chemical process that turns fresh tea leaves into black tea (the same process that causes an apple to turn brown after cutting it open). A tea is “fired” by subjecting the tea leaves to a brief period of high heat to neutralize the enzymes that enable oxidation. Other types of teas go through the firing process, but green tea is the only one that goes through it as the first step.
Green tea is primarily a product of China and Japan. Chinese green teas are “pan-fired” (meaning dry heat) to prevent oxidation while Japanese green teas are “steam-fired.” These two techniques produce wildly different results and are central to each country’s signature styles. Other countries produce green teas (not all of which are bad), but they usually lack the skills that come with China and Japan’s long traditions of green tea manufacturing.
The common cup characteristics of green tea tend to be a light body with mild astringency and a vegetal/grassy flavor, but these will vary with each particular style. Green tea is often noted as having less caffeine than black tea, but this is not exactly accurate. Green tea has a tendency to become bitter and astringent, so it is usually suggested to be steeped for shorter times and at lower temperatures than black tea (which is not bad advice). This lighter steeping method will produce less caffeine in your cup. If green tea is steeped the same way as black tea, you will get as much (or more) caffeine in your cup.

21/03/2022

What is black tea?
Black tea is tea leaves that have been quickly and heavily oxidized. This gives the leaf a dark appearance and significantly changes the aroma and flavor. Oxidation is the natural chemical reaction carried out by enzymes within the leaf that begin once they are exposed to air (like an apple does after being cut open). Though all teas (other than green tea) go through some degree of oxidation, black tea is the only one that is defined by its high level of oxidation.
Black tea originated in China, but its popularity in the west has made most of it destined for export. Countries that were once British colonies – mainly India, Sri Lanka, and Kenya – make almost exclusively black tea and in a style geared towards western tastes and purposes. Because of this the flavor profile tends to emphasize a strong, brisk, full-bodied cup (often with milk and sugar in mind) with varying degrees of fruitiness or maltiness. However, regional styles create such large distinctions that there is no universal black tea flavor. It’s also the most commonly used tea for blending with other ingredients into classic styles such as earl grey or masala chai.
Black teas are frequently mentioned as having the most caffeine, but that is because of the common instruction to steep with water brought to a full boil and for an extended time of up to five or six minutes. Any tea made like this will deliver a lot of caffeine in the cup.

20/03/2022

Smooth Sweet Tea
A pinch of baking soda eliminates bitterness in this smooth and easy-to-sip tea and it has just the right amount of sugar so it's not overly sweet. —kelseylouise, Taste of Home Community Member

17/03/2022

Caramel-Chai Tea Latte
Inspired by the spicy chai drinks served at coffee shops, I whipped up a caramel-drizzled latte I can enjoy at home anytime. —Katelyn Kelly, Perryville, Maryland