A little more about tea
Tea can be wonderfully simple, yet there is a whole world behind every cup. From the depth of black tea to the freshness of green tea and the gentle character of herbal infusions — each has its own flavor, origin and way of brewing.
Tea is traditionally made from the leaves of the Camellia sinensis plant. The way those leaves are picked, processed and oxidised determines whether they become black tea, green tea or another type of tea. Herbal infusions are a little bit different; They are made from herbs, flowers, fruits, spices or roots rather than tea leaves.
Black tea is full-bodied, rich and wonderfully versatile. After the leaves of the Camellia sinensis plant are picked, They are allowed to fully oxidise. This process deepens both their colour and flavor, creating warm, robust character black tea is known for. Depending on its origin and blend, black tea can taste malty, smooth, fruity, floral or even slightly spicy.
Brewing tip: Use water at round 95-100° C and let the tea steep for approximately 3-5 minutes. A little longer will create a stronger, more intense cup.
Green tea is fresh, delicate and beautifully diverse. Like black tea, it is made from the leaves of the Camellia sinensis plant, but the leaves are heated soon after picking to prevent oxidation. This helps preserve their green colour and fresh character. Depending on the variety and origin, green tea can taste grassy, vegetal, floral, slightly sweet or even a little nutty.
Brewing tip: Use water at around 70-80°C and let the tea steep for approximately 2-3 minutes. Water that is too hot can make green tea taste bitter.
White tea is one of the least processed types of teas. The young leaves and buds of the Camellia sinensis plant are carefully picked and gently dried, with very little processing in between. This gives white tea its delicate and refined character, often with soft floral, fruity or subtle sweet notes. Its light appearance may be understated, but the flavour can be surprisingly complex.
Brewing tip: Use water at around 75-85°C and let the tea steep for approximately 3-5 minutes. Using water that is not too hot helps preserve its delicate flavours.
Yellow tea is a rare and traditionally type of tea, produced mainly in China. Its processing is similar to green tea, but includes an additional step in which the leaves are gently wrapped and allowed to the rest. This softens some of the fresh, grassy notes associated with green tea and creates a smoother, rounder character, often with hints of sweetness and a mild, mellow finish.
Brewing tip: use water at around 75-85°C and let the tea steep for approximately 2-3 minutes. Avoid boiling water, as a lower temperature allows its more refined flavours to come through.
Rooibos is naturally caffeine-free and comes from the Aspalathus linearis plant, which grows in South-Africa. It has a naturally smooth, gently sweet and earthy character, with a warm reddish colour when brewed. Its gentle flavor makes it delicious on its own, but it also pairs beautifully with fruits, herbs and spices.
Brewing tip: Use water at around 95-100°C and let the rooibos steep for approximately 5-7 minutes. Unlike many teas, rooibos doesn’t easily become bitter when steeped a little longer.
Oolong tea sits beautifully between green and black tea. It is made from the same Camellia sinensis plant, but the leaves are only partially oxidised. This gives oolong an impressive range of flavours, from light, fresh and floral to deeper, roasted and more full-bodies notes. The character of an oolong depends greatly on how the leaves are processed, making it one of the most varies types of tea.
Brewing tip: Use water at around 85-95°C and let the tea steep for approximately 2-4 minutes. Many oolong teas can be steeped more than once, revealing different flavours with each infusion.
Pu-erh tea is a distinctive tea from China, traditionally produced in Yunnan province. Unlike most teas, it undergoes a process of microbial fermentation and can continue to develop as it ages. This gives pu-erh its characteristic deep, earthy taste, which can range from smooth and mellow to rich, woody and complex. Some varieties are enjoyed young, while others are aged for many years.
Brewing tip: Use water at around 95-100°C and let the tea steep for approximately 2-4 minutes. Pu-erh can often be steeped several times, with its flavour changing from one infusion to the next.