Some people take tea very seriously. Just listen to the president of the International Chinese Teaclub, Elsa Liu: "The water temperature, the speed of pouring, the angle of the kettle, and the pressure in the brewing cup are all factors that determine the resulting cup of tea... It requires lots of concentration, not unlike mind-training or meditation." Well, to most of us, tea isn't as important as that, but the drink is very old, and there is a complexity to it not unlike wine. And if you're not the president of an international teaclub, you're probably not very familair with the many types of teas and the health benefits they confer.
Healthy Teas
Green Tea
(Jasmine, Long Jing, Pik Lo Chun)
The least oxidized of all teas, green tea, is popular because of its light taste, but it is also touted for its numerous health benefits, from increasing the metabolism and relieving fevers to fighting inflammation. When brewing green tea, avoid using boiling hot water as green tea leaves are easily ruined, resulting in a rough, bitter taste. Instead, use water about 75C, and take care to rinse the tea-leaves as thoroughly as possible.
Oolong
Oolong teas varies widely in taste, but are commonly brewed to be strong and bitter. A well-known oolong tea is "tie guan yin," also known as the "Iron Goddess," which comes from the Fujian province. High in vitamins C and K, oolong is often served in restaurants in accompaniment to dim sum. Rinse the tea leaves as quickly as possible first, then refill the tea pot with boiling water and pour the water out after 10 seconds. The tea takes about 15 minutes to steep for its third infusion.
Pu’er
Pu’er, like some wines, is a vintage tea that gets better with age – the highest quality tea commands astronomical prices. It is sold in a pressed form and comes in several types. Aged pu’er has a mellow, distinctive flavor, sometimes described as “assertive.” The methodology of brewing pu’er depends on its age – generally, pu’er’s infusion time is no more than a minute for the first five infusions. Pu’er aids digestion and increases metabolism.
White Tea
(White Peony, Silver Needle, Tribute Eyebrow)
White tea is a specialty of Fujian province, and less processed than green tea, yielding greater health benefits with higher concentrations of minerals and vitamins like A, B, C, D, E, and P. Classified by grades, the silver needle is the highest grade, the white peony is second, and the tribute eyebrow is the third grade. The taste is usually mildly sweet and refreshing. After rinsing silver needle tea leaves, wait one minute before steeping it.
The Way of Tea
You may not know it but how a host serves tea sends subtle messages. If tea is served in a clockwise direction, the host is saying “Welcome and enjoy.” A counter-clockwise direction means, “It's time to go.” “You should also sweep tea foam away from the guests. It’s a polite gesture.” Liu says.
Recognizing basic tea implements is also helpful to appreciating the fine art of tea drinking. A bamboo scoop is used to measure and place tea leaves into the pot, while a tea-sharing vessel is used to maintain tea consistency after brewing it in the teapot or tea cup. Often, the first infusion involves pre-heating the teapot and teacups with hot water, and rinsing the tea leaves.