Your Guide to All Things Tea

31 Ways to Celebrate Hot Tea Month

Written by Cathy Jacobs

Updated 09/07/20

January is a time for new beginnings, health, and the home. Not coincidentally, it's also National Hot Tea Month. Whether you're drinking to new beginnings, your health, or the domestic realm, get inspired with these 31 great ways you can celebrate Hot Tea Month this January.

Learn How Tea Is Made, From Plant to Pot

Grow real tea (botanical name: Camellia sinensis) at home. You don't need a large garden to grow your own tea; a planter on a balcony would work just fine. Understanding the tea plant, its growing requirements, and how to harvest the leaves will allow you to enjoy homegrown tea. The same plant can be used to make green, oolong, or black tea.

Growing a Tea Shrub

The tea shrub is hardy to Zone 8. The United States is broken up into hardiness zones with similar temperatures and weather patterns. Zone 8 includes the Mid-West and the Southern U.S. states. If you don't live in these areas, don't fret. You could try growing Camellia sinensis in a greenhouse, or in a pot that you can bring indoors during cold winters.

The Camellia sinensis plant is a small shrub about 3 to 7 feet (1 to 2 meters) in height, though it will grow taller if you don't prune it. In the fall, your tea shrub will flower with small white blossoms that have a delightful scent. These plants are often grown as ornamentals.

For planting, Camellia sinensis likes well-drained and sandy soil that is on the acidic side. If you are going to grow your tea in a container, add some sphagnum moss to the potting mix. You'll need some patience, too. Your plant should be around 3 years old before you start harvesting leaves. You might be able to get seeds at your local nursery or try online.

Harvesting and Processing Tea Leaves

Growing tea is only half the battle. Once your tea plant is growing well, you'll need to harvest and process your tea leaves. From your plant, you can make black, green, or oolong tea.

Green Tea

To process tea leaves for green tea follow these steps:

1. Pluck the very youngest leaves and leaf buds.

2. Blot the leaves dry, and let them dry in the shade for a few hours.

3. Steam the leaves (like you would vegetables) on your stove for about a minute. (For a different flavor, try roasting them in a skillet for 2 minutes instead of steaming.)

4. Spread the leaves on a baking sheet and dry them in the oven at 250 F for 20 minutes.

5. Store the dried tea leaves in an air-tight container

Oolong Tea

To process leaves for oolong tea, do the following:

1. Pluck the very youngest leaves and leaf buds.

2. Spread them out on a towel under the sun and let them wilt for about 45 minutes. This step is called withering.

3. Bring your leaves inside and let them sit at room temperature for a few hours.

4. Make sure to stir the leaves up every hour.

5. The edges of the leaves will start to turn red as they begin to dry.

6. Spread the leaves on a baking sheet and dry in the oven at 250 F for 20 minutes.

7. Store the dried tea leaves in an air-tight container.

Black Tea

To process leaves for black tea, do this:

1. Pluck the very youngest leaves and leaf buds.

2. Roll the leaves between your hands and crush them until the leaves start to darken and turn red.

3. Spread them out on a tray, and leave them in a cool location for 2 to 3 days. (This is also withering.)

4. Dry them in the oven at 250 F for about 20 minutes.

5. Store in an air-tight container.

Variations and Drinking

Once you get the hang of it, try experimenting with different drying times to get different tastes. Mix your teas with jasmine or hibiscus flowers for a lovely summer tea right from your garden. Use your dried tea leaves as you would store-bought leaves. You can purchase tea bags and fill the leaves into the bags or steep them with a tea ball or special tea infuser.

Teabags vs. Loose Leaf Tea—Which Is Better?

There’s a lot of talk about why leaf teas (such as “loose-leaf tea” and “whole-leaf tea”) are better than teabags. While some of it is true, most of it is made up of broad generalizations, like “Loose-leaf tea is always better than teabags.” Learn what differentiates teabags from leaf teas, why leaf tea is usually better than teabags and how to make the switch from teabags to loose-leaf tea.

Whole-Leaf Tea vs. Teabags

“Whole-leaf tea” means tea that’s primarily made up of whole, unbroken leaves. Teabags are usually made from the opposite – low tea grades, such as dust and fannings. Dust and fannings are smaller pieces of tea, so they have a larger surface area than whole leaves. A larger surface area means more opportunities for the essential oils (what makes tea flavorful and aromatic) to evaporate, leaving the tea dull and stale. Freshness can be a major issue with typical teabags for this reason, especially if they are packed in a paper box with paper wrapping.

Some types of tea (including many steamed Japanese green teas) are naturally broken during processing. They are not technically whole leaf, even if they are at the pinnacle of quality. They also face some freshness issues, but the loss of flavor is magnified with very small grades of tea (like dust and fannings). Some tea bags are made with whole-leaf tea. However, whole-leaf teabags are the exception rather than the rule.

Loose-Leaf Tea vs. Teabags

Loose-leaf tea is a tea that is not brewed in a teabag. When you steep loose-leaf tea, it has (or should have) room for tea leaves to absorb water and expand as they infuse. This allows the water to flow through the leaves and extract a wide range of vitamins, minerals, flavors, and aromas from the leaves.

When you steep tea in a teabag, its infusion is limited by the size of the teabag. Packing full-leaf tea into a small tea bag won’t yield a very flavorful cup. For many years, the teabag industry adapted tea to the teabag. By filling teabags with smaller particles of tea (rather than whole leaves), the surface area and infusion rate of the tea were increased. A more flavorful (though not particularly nuanced) brew resulted. It was cheap, easy and good enough for your average “milk and sugar” tea drinker, so it was successful.

More recently, some tea merchants have decided to adapt the teabag to the tea. Instead of using flat-tasting grades of tea (tiny, broken leaves known as “dust” and “fannings”), they are opting for higher grades of tea with more sophisticated flavor profiles and aromas. They are getting better brews from these leaves than they would with traditional teabags by putting them into plus-size teabags, “tea pouches” and “tea socks,” as well as “pyramid bags” (pyramid-shaped teabags). All of these teabag variations allow the leaves to expand more than traditional tea bags, thus creating a better brew.

Note: Since infusion rates occur at different rates in teabags and with whole-leaf tea, there's a difference in caffeine levels in teabags and whole-leaf tea.

Standardization vs. Variety

Despite these innovations in teabags, many tea connoisseurs still snub them for two main reasons. The first has to do with adherence to tradition and the enjoyment of tea rituals that do not include teabags. The second has to do with a more seasonal, artisanal, foodie approach to tea.

Typically, tea bags are blended for standardization. Year to year, a particular grocery store tea will taste the same. This is because it’s blended with teas from around the world. Each year the quantities of teas from each location vary based on price and the final flavor profile the blenders are trying to attain. Often, a higher premium is placed on a tea’s price and standardization than on its quality and character of the flavor profile.

Loose-leaf tea is frequently the opposite. Loose-leaf tea may be specialty tea from a single region or even a single portion of a single estate. Its flavor profile, aroma, and appearance vary from year to year and season to season. Generally, estates, regions, processing styles and growing seasons are known for particular flavors and aromas, but there is a far larger range of flavors and aromas available from loose-leaf tea than there is from standardized blends. This breadth and depth of tea profiles appeals to foodies (people who are very interested in food flavors and politics) as well as other obsessive types (as evidenced by the recent trend of tech stars turning to tea).

How to Switch to Leaf Tea

Leaf tea can seem overwhelming at first, but with the help of a friendly teashop (on an online tea retailer with good product information) and a few easy tips, finding and brewing teas you’ll love is easy.

First, think about which flavor profiles you like in tea and then seek them out in loose tea. If you prefer black tea, try black loose-leaf teas. If you like flavored teas, it’s OK to transition to flavored whole-leaf tea. Ask your local teashop for recommendations or check out different companies’ online offerings. Tea samplers and tea of the month clubs can be great ways to try new teas.

Once you've selected a few leaf teas, figure out how you’ll brew your tea. There are a lot of choices, and some are better for certain types of tea than others. I suggest keeping it simple in the beginning. Here’s a list of five easy ways to brew leaf tea (including, yes, whole leaf tea in teabags). You can learn more about brewing and tasting loose-leaf tea with this free tea 101 e-course.

Next, expand your horizons more. If you started with flavored leaf tea, be sure to try an unflavored tea every now and then, too. You may find you prefer it after your palate has developed a bit more! Don’t be afraid to try different suppliers. Consider investing in better teaware. And, above all, follow your tastes! If you drink what you love and infuse in something that’s beautiful and sensible for you, you’ll never look at teabags the same way again.

5 Wonderful Ways to Brew Whole Leaf Tea

Making the switch from easy, convenient, portable teabags to flavorful, nuanced loose leaf tea can be daunting, even if you are aware of the quality disparity between most teabags and whole-leaf tea. With a basic understanding of how to brew whole-leaf or loose-leaf tea and a simple infusion method, the switch is easy. Here are five easy ways you can infuse tea at home, on the go, at the office, and beyond.

Pre-Portioned, Easy-to-Infuse Teas

If you want your tea brewing to be as easy as “just add (hot) water,” you can still enjoy whole leaf tea. More and more companies are offering their full-leaf teas packaged into pyramid bags (pyramid-shaped bags) and tea pouches or ”tea socks” (basically plus-sized teabags made of cloth or paper-type materials), which allow for fuller infusions than traditional teabags. Likewise, some companies are launching lines of upscale teabags with higher grades of tea leaves than traditional teabags. They’re not whole-leaf, but they’re better than your average teabag.

Also, if you're interested in doing readings with your tea leaves, understanding tasseography symbols is the key to this practice that has been around for thousands of years.

Tea Balls and Tea Pouches

Tea balls are classic and easy enough to use, but they are flawed. Cheap tea balls tend to fall apart after a short period of use. Invest a little extra in a good quality tea ball, teastick, or similar tea strainer instead of the dollar store varieties.

In a similar vein, you can also make your own tea pouches or “tea socks” at home. They’re basically teabags you fill yourself, so you can select the type, flavor, and quality level that’s right for you.

Note: Don’t fill them up all the way or tie them shut too tightly! It keeps the tea from unfurling as it infuses, negating much of the point of selecting whole-leaf tea over teabags from the grocery store.

In-Cup Tea Infusers

In-cup infusers are fantastic for new tea drinkers and for less-than-convenient brewing situations (such as at the office or while traveling). There are many types of in-cup infusers on the market, but the basic principle is the same across all types:

1. Take a cup

2. Drop in an infuser container with some tea inside

3. Add hot water

4. Steep

5. Remove the infuser (and, thus, the leaves)

6. Enjoy your tea

Some in-cup infusers come with a “drip tray” for the infuser to rest on after brewing. Some come with the cup itself. There are different sizes of in-cup infusers available, so make sure the size you select fits your favorite mug and has enough space to allow your tea leaves room to infuse. The best infusers are made from one or more of the following materials:

• Finely woven non-reactive metal (such as a gold-plated metal wire)

• Micro-perforated non-reactive metal (such as food grade stainless steel)

• Non-leaching/BPA-free food grade plastic

• Closely woven wood that doesn’t impact the tea’s flavor (such as traditional bamboo strainers)

Gaiwans

With a little practice, gaiwan tea infusers are an easy, portable way to drink tea anywhere, anytime. Gaiwan sets usually consist of two to four parts: a cup, a lid, a saucer (optional), and an extra cup (optional).

The easiest way to brew with a gaiwan is to add tea leaves and water, brew the tea, and then use the lid (tilted at a slight angle on top of the cup) to strain the tea as you pour it into a cup.

There’s also a more portable way to use gaiwans. You can actually drink from them, too:

1. Use the lid to stir the leaves away from you before each sip. (This helps the leaves infuse, cools the tea, and makes straining the leaves as you sip easier.)

2. With your right hand, lift the cup, lid, and saucer.

3. Using your left hand, hold the lid at a slight downward angle on top of the cup. Alternately, you can skip using the saucer and just lift the cup and lid with one hand.

4. Sip from the cup, using the lid to strain the tea leaves.

With this method, you can also pour sips of tea into the lid to cool it down quickly or share it with others.

Travel Infusers/Tea Thermoses

If you’re brewing full-leaf tea from teabags, check out the Mighty Leaf Tea Top Brew Mug or just use a quality Thermos-style container. Otherwise, there are a few good options for loose-leaf tea brewing on the go. The Bodum Travel Press works like a regular French press and is a good option, too. Other infusers tend to require that you remove the leaves when you’re done brewing. If that doesn’t bother you, then one of those brewers may be for you. The best ones are made from durable, non-leaching plastics (and/or flavor neutral metals) and have lids that double as drip trays (trays for the infusing basket to rest on when you’re done brewing).

The Right Water Temperatures for Brewing Different Teas

Make a Perfect Cup of Tea Every Time

• The Perfect Cuppa

• Tea Pot and Cake. RFB Photography

• Everyone has an opinion on the making of a perfect cup of tea it seems, whether the debate is milk-in-first-or-after, the length of time the tea needs to mash (steep), even the type of teapot in which to brew. Here are just three points of view from two professionals, and a writer. As you will see, they have a few points in common; use freshly boiled water, let the tea stand, add milk, the rest it seems is personal preference.

• 02

• of 04

• The Expert Opinion

• A Cup of Tea. Elaine Lemm

• The Tea Expert's Method

  • Warm the pot
    Whether using tea bags or leaf, a quick swirl of hot water means the cold doesn't shock the tea.

  • Use a china teapot
    Why, because it is traditional and part of the ritual.

  • One per person and one for the pot
    Still, the golden rule when using a loose-leaf tea.

  • Freshly boiled water
    Boil the water fresh, (not reboiled) for good oxygen levels.

  • Stir
    Stirring the tea leaves or bags helps the tea to infuse.

  • The Time
    3 to 4 minutes is the time needed for optimum infusion.

  • Milk?
    Milk first or last is an age-old question. Originally milk first was to avoid cracking delicate china cups with hot tea but adding milk after is a good way to judge the strength of the tea. However, it is each to their own.

• 03

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• The Scientists Point of View

• A Spot of Tea. Getty

• Scientists at Northumbria's School of Life Science have discovered that the key to the best tasting brew is to let it sit for six minutes before drinking. Allowing the tea to rest this way avoids it scolding as it has cooled to 140 F/60 C, apparently, the optimum temperatures for the flavors to flow. However, leave it 17 minutes and 30 seconds and the tea will be past its best.
  Their conclusion was to add boiling water to a tea bag in a mug and leave for two minutes. Remove the bag, add the milk and leave for a further six minutes or until it reaches 140 F/60 C. Should the temperature drop below 113 F/45 C the flavors are destroyed.
  Instructions for Perfect Cup of Tea for One

  • Add 1 cup/200 mL of freshly boiled water to your tea bag (in a mug)

  • Allow the tea bag to brew for 2 minutes

  • Remove the tea bag

  • Add 10 mL of milk

  • Wait 6 minutes before consumption for the cuppa to reach its optimum temperature of 140 F/60 C

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• And Finally...the Writers Point of View

• Traditional Afternoon Tea, OXO Tower Restaurant, South Bank, London. southbanklondon.com

• A musing, definitely ripe for debate, coming from George Orwell and first published in The Evening Standard, on January 12th, 1946. Tea at this time was still rationed but that doesn’t stop him and his dictates on strong tea. Otherwise, he has some valid points.
  George Orwell’s Musings on Making a Cup of Tea:

  • Only Indian or Ceylon

  • Always in a teapot not urn

  • The pot should be warmed

  • The tea should be strong

  • Tea loose in the pot

  • Boiling water

  • Stir or shake the pot

  • Cylindrical cup

  • Non-creamy milk

  • Tea in the cup before milk

  • No sugar

• Some of this information is extracted from the book, The Great Book of Tea published by Great Northern Books, Oct 2012

The Proper Way to Store Tea

Much like good coffee storage, proper tea storage is imperative to the shelf life, quality, and flavor of your drinks. Learn how to keep your tea fresh and delicious with these easy tea storage tips.

Storage Conditions to Avoid

Avoiding just five storage conditions will make a huge difference in the shelf life of your tea. These factors are light, heat, moisture, odor and air.

Light and UV rays degrade your tea very quickly. Avoid buying tea from vendors who store their clear tea in glass or plastic containers, and avoid storing your tea in anything clear unless you plan on keeping it in a dark cabinet.

Heat also degrades your tea. Avoid placing it in the sun (see also: light) or near heat sources like stoves or ovens.

Moisture causes problems, too; tea is shelf stable because it is dry and absorbs water from the air very easily. Until it's ready to brew, keep it away from boiling water. You'll also benefit by avoiding other humid areas, like above a dishwasher vent or in a refrigerator. You won't want to expose your tea to liquid moisture either unless you're brewing it.

Odor is something that tea absorbs very easily. This tea trait allows for the creation of amazing scented teas, such as Jasmine Pearls. It also means that storing your tea near a spice cabinet, trashcan or another source of odor is a no-no.

Air exposure increases the chances that your tea will absorb moisture and odors. Avoid leaving tea out, sealing it with excess air in the packaging or storing it in porous packaging materials, like paper bags.

How to Store Tea Properly

Avoiding the five 'tea killers' above means you'll have to consider the location, packaging material and packaging mechanism you're using to store your tea. Here are the best practices for each:

Location:

• Store far away from anything with a strong odor.

• Store in a dark cabinet or completely opaque container.

• Keep delicate teas separate from strongly scented teas.

• Avoid storing tea in humid areas of your kitchen and house.

Tea Storage Materials:

• Use opaque packaging if possible.

• Be sure your packaging is food safe. (For example, don't use a pencil case to hold tea.)

• Glazed ceramics, non-reactive metals and opaque, non-leaching plastics all make great packaging materials.

• Wood packaging may be a workable option, but be aware that many wood containers have odors that can influence the tea's taste.

• The bags that suppliers sell tea in vary widely in terms of quality. For long-term storage, make sure your bags are multi-ply with an inner layer of foil or glassine (a substance similar to wax paper). This avoids contamination by water, air or grease.

Tea Storage Mechanisms

A tight seal is key. If the mechanism can hold water, it can protect tea. Good options include:

• Double lids (these are common with metal tea canisters)

• Odor-free silicone seals (also common with metal canisters)

• Multi-ply bags with resealable plastic 'zippers'

Tips

• If your vendor doesn't use adequate packaging for your tea, resist the urge to continue storing it poorly. Invest in quality packaging and your tea will thank you.

• Buy fresh tea in small quantities. If you live in an area where good tea is hard to find, ask your favorite vendors if they offer shipping.

• Only open what you can drink in the next few months. Unless they are well-stored aged pu-erhs or aged oolongs, don't hold onto teas for years. Instead, drink them when they are at their freshest and best.

Grow Your Own Tea at Home

Grow real tea (botanical name: Camellia sinensis) at home. You don't need a large garden to grow your own tea; a planter on a balcony would work just fine. Understanding the tea plant, its growing requirements, and how to harvest the leaves will allow you to enjoy homegrown tea. The same plant can be used to make green, oolong, or black tea.

Growing a Tea Shrub

The tea shrub is hardy to Zone 8. The United States is broken up into hardiness zones with similar temperatures and weather patterns. Zone 8 includes the Mid-West and the Southern U.S. states. If you don't live in these areas, don't fret. You could try growing Camellia sinensis in a greenhouse, or in a pot that you can bring indoors during cold winters.

The Camellia sinensis plant is a small shrub about 3 to 7 feet (1 to 2 meters) in height, though it will grow taller if you don't prune it. In the fall, your tea shrub will flower with small white blossoms that have a delightful scent. These plants are often grown as ornamentals.

For planting, Camellia sinensis likes well-drained and sandy soil that is on the acidic side. If you are going to grow your tea in a container, add some sphagnum moss to the potting mix. You'll need some patience, too. Your plant should be around 3 years old before you start harvesting leaves. You might be able to get seeds at your local nursery or try online.

Harvesting and Processing Tea Leaves

Growing tea is only half the battle. Once your tea plant is growing well, you'll need to harvest and process your tea leaves. From your plant, you can make black, green, or oolong tea.

Green Tea

To process tea leaves for green tea follow these steps:

1. Pluck the very youngest leaves and leaf buds.

2. Blot the leaves dry, and let them dry in the shade for a few hours.

3. Steam the leaves (like you would vegetables) on your stove for about a minute. (For a different flavor, try roasting them in a skillet for 2 minutes instead of steaming.)

4. Spread the leaves on a baking sheet and dry them in the oven at 250 F for 20 minutes.

5. Store the dried tea leaves in an air-tight container

Oolong Tea

To process leaves for oolong tea, do the following:

1. Pluck the very youngest leaves and leaf buds.

2. Spread them out on a towel under the sun and let them wilt for about 45 minutes. This step is called withering.

3. Bring your leaves inside and let them sit at room temperature for a few hours.

4. Make sure to stir the leaves up every hour.

5. The edges of the leaves will start to turn red as they begin to dry.

6. Spread the leaves on a baking sheet and dry in the oven at 250 F for 20 minutes.

7. Store the dried tea leaves in an air-tight container.

Black Tea

To process leaves for black tea, do this:

1. Pluck the very youngest leaves and leaf buds.

2. Roll the leaves between your hands and crush them until the leaves start to darken and turn red.

3. Spread them out on a tray, and leave them in a cool location for 2 to 3 days. (This is also withering.)

4. Dry them in the oven at 250 F for about 20 minutes.

5. Store in an air-tight container.

Variations and Drinking

Once you get the hang of it, try experimenting with different drying times to get different tastes. Mix your teas with jasmine or hibiscus flowers for a lovely summer tea right from your garden. Use your dried tea leaves as you would store-bought leaves. You can purchase tea bags and fill the leaves into the bags or steep them with a tea ball or special tea infuser.

An Introduction to Black Tea

Black tea is the most popular type of tea in the West, most likely due to its bold flavor and long shelf life. The category of black tea is diverse, including several popular varieties such as English breakfast and Earl Grey. India produces half of the world's black tea, with Sri Lanka and Africa making up a large percentage of production. Black tea is enjoyed both hot and cold.

Fast Facts

• Origin: China

• Temperature: Hot or cold

• Caffeine: 50-90 mg per cup

What Is Black Tea?

Black tea is a true tea that comes from the Camellia sinensis plant. Black tea leaves are allowed to fully oxidize before being processed and dried, which makes the leaves dark brown and gives the tea its signature flavor profile. Black teas tend to be bold and brisk, and they are often described as astringent.

Discovered in China in the mid-17th century, black tea was the first type of tea to be introduced to Europe and the Middle East. Its commercial success in the West led to large-scale production in China. Fueled by Scottish and English entrepreneurs and adventurers who stole tea plants and seeds from China, black tea production spread to other countries. These early English tea companies used enslaved workers in other countries and developed machinery for processing tea without the need for skilled tea makers. Over time, black tea production spread to India, Sri Lanka, and Kenya, and later to Indonesia, Vietnam, Thailand, Rwanda, Brazil, and elsewhere.

In China, black tea is known as hong cha (or red tea) due to the reddish color of its liquor (or infusion). In the East, however, black tea consumption is less common than green tea.

2 Health Benefits of Black Tea:

Black tea is very good for you because it contains many antioxidants and polyphenols that are associated with a number of health benefits.

Aids in Disease Prevention

Black tea is high in catechins, powerful antioxidants that may help prevent heart disease and cancer. Black tea contains complex flavonoids (a single cup of black tea contains an average of 200 milligrams), which are polyphenols that aid in disease prevention. Many doctors now recommend getting 600 milligrams of flavonoids per day for a range of health benefits.

Treats Gastrointestinal Disorders

Because black tea has more tannin than any other type of tea, it also benefits digestive health. Tannins soothe gastric and intestinal illnesses, generally aid in digestion, and decrease intestinal activity (such as diarrhea).

Uses

Black tea is used for making both hot and iced tea; in the United States, the vast majority of black tea is consumed as iced tea. Some black teas are intended to be drunk with milk and/or sugar, while others are self-drinkers, meaning teas that are best without anything added. Teas that are traditionally drunk with milk and/or sugar include masala chai, English breakfast, and Assam black tea. Teas that are traditionally drunk with lemon and/or sugar include Earl Grey (which is not traditionally consumed with milk), iced Ceylon teas, and Nilgiri black teas.

Many of the best teas for breakfast and afternoon tea are black teas. The bold flavors of black teas make them ideal for pairing with Western cuisine, but black teas may also pair well with some Indian, Thai, and African foods.

How to Drink Black Tea

Of all the types of tea, black tea is usually the easiest to steep. Use about 1 teaspoon of tea leaves per cup of hot water. The water can be at a rolling boil or nearly boiling. Place the leaves in the boiling water and steep the tea leaves for 2 to 6 minutes. The timing will depend on your tastes and the type of black tea; Darjeeling black teas usually taste better with a shorter steep, for example. Strain out the tea leaves and drink the liquid as is or add milk, sugar, or lemon as desired.

You can use cold water and cold steep ("cold infuse" or "cold brew") your black tea for 4 to 18 hours in the fridge and then strain out the leaves. To make iced black tea, double the amount of tea leaves, steep the tea as usual and then pour the hot tea over ice.

Caffeine Content in Black Tea

Generally speaking, black tea contains between 50 to 90 milligrams of caffeine per cup. However, there are many factors influencing caffeine levels in tea that may make a particular cup of black tea higher or lower, including the tea varietal, the way it is brewed, and whether the leaves are whole or broken. Black tea beverages that include other ingredients like milk and spices will have a lower amount of caffeine than a cup of straight black tea. For example, masala chai will likely have less caffeine than pure Assam tea because it is blended with milk and spices that do not contain caffeine.

Buying and Storing

Many different varieties of black tea, including flavored, are readily available and sold as tea bags or loose leaves. The boxes of tea bags can be purchased at major supermarkets while the pouches or bulk tea leaves are more often found at health food stores, specialty tea shops, and online.

Tea should be kept in a cool, dark place such as a cabinet, drawer, or the pantry. Do not store tea bags or leaves in glass jars as exposure to light will damage the tea over time and alter the flavor. It is best to keep the tea in the manufacturer's box or in a tin container.

Recipes

From a mint iced tea to a hot tea latte, there are lots of ways to prepare black tea. Iced teas are among the most popular black tea recipes, as they are easy to brew and can be enjoyed any day of the year.

• Black Tea Hot Toddy

• Rose Iced Black Tea

• Thai Iced Tea

• Sweet Adeline (Warm Pomegranate and Black Tea)

• Black Tea Infused Vodka

Types

There are many types of black tea available, and most commercial brands are blends of black teas with different origins. Popular black tea blends include English breakfast and Irish breakfast. Different tea origins produce different black tea flavor profiles due to their unique terroir. The flavors of single-origin teas can be broadly described based on where they are from.

• India's Assam Black Tea: From the largest growing tea region in the world, this tea is bold, malty, and brisk; ideal when combined with milk and sugar.

• India's Darjeeling Black Tea: The mountainous region of Darjeeling produces a tea that is delicate, fruity, floral, and light. The season in which it's grown will affect the flavor of the tea. A spring-harvested Darjeeling black tea will have a much lighter, green flavor, whereas a tea harvested slightly later in the year will be sweet and fruity.

• India's Nilgiri Black Tea: This tea is fragrant and floral, with a subtle sweetness. It has a medium body and mellow taste and is ideal for making iced teas.

• Sri Lanka's Ceylon Black Tea: This tea varies by origin but is generally bold, strong, and rich, and sometimes has notes of chocolate or spice.

• China's Keemun Black Tea: Winelike, fruity, and floral, this tea can also have piney and tobaccolike aromas, depending on the variety. The flavor is mellow and smooth.

• China's Yunnan Black Tea: Grown in the higher elevations of the Yunnan Province, this tea evokes the flavors of chocolate and malt, sometimes with notes of spice.

• Africa's Kenyan Black Tea: This African tea is bold, astringent, and dark. Introduced into the black tea family in the early 1900s, Kenyan black tea is considered a newcomer.

Black tea is also used to create blends that are flavored with fruit, flowers, and spices, and exhibit a wide range of flavor profiles depending on their ingredients. Classic flavored black tea blends include Earl Grey, which is flavored with bergamot essential oil or citrus flavor, and masala chai, which is blended with various spices. In recent years, many tea companies have started to offer more unusual and nontraditional black tea blends, including flavors like chocolate or vanilla, wood or smoke, tropical fruits, warming spices, and dried herbs.

An Introduction to Herbal Teas and Tisanes

Herbal teas—also called tisanes—are a major part of the tea world, but did you know they're not technically teas? What is commonly referred to as an "herbal tea" is actually an infusion or decoction made from a plant other than Camellia sinensis—the plant from which true teas (green tea, black tea, oolong, etc.) are made. For this reason, there is a trend toward the use of terms like "tisane" (pronounced tea-zahn), "botanical," or "infusion."

Tisanes are caffeine-free and can be served hot or cold. Herbal teas have a long history, dating back to ancient China and Egypt, where tisanes were drunk for both enjoyment and medicinal purposes.

Types of Tisanes

Tisanes are usually categorized by what part of the plant they come from. Here are some examples of each of the major categories of tisanes:

• Leaf tisanes: lemon balm, mint, lemongrass, and French verbena

• Flower tisanes: rose, chamomile, hibiscus, and lavender

• Bark tisanes: cinnamon, slippery elm, and black cherry bark

• Root tisanes: ginger, echinacea, and chicory

• Fruit/berry tisane: raspberry, blueberry, peach, and apple

• Seed/spice tisanes: cardamom, caraway, and fennel

Sometimes, tisanes are made from a blend of plant types or from multiple parts of the same plant. Occasionally, tisanes are made from moss, stems, or other plant matter. Kombucha is often classified as a tisane, but it is technically a symbiotic colony of yeast and bacteria (or "SCOBY").

Tisanes may also be classified as medicinal. While many tisanes are high in antioxidants and nutrients, some have long histories of medicinal use; others are typically consumed for simple enjoyment. "Detox teas" are a popular category of medicinal tisanes.

How to Make Tisanes

Most tisanes should be prepared as an infusion or a decoction. Infusions are how we make tea—pouring boiling water over plant matter, also called steeping. Decoction is the method of placing the plant material in boiling water, which releases more essential oils and flavor. Decoctions are often used for plant matter with tough surfaces or smaller surface areas. For this reason, leaf, flower, and seed tisanes are generally steeped (infusions), whereas bark, root, and berry tisanes are generally prepared as decoctions.

Brewing times and proportions for tisanes vary widely. They may be as short as two minutes or as long as 15 minutes, and may require as little as a pinch of plant material per cup of water or as much as several tablespoons per cup. Luckily, most vendors will supply you with instructions for each type they offer.

If your tisane comes with brewing instructions, use them and then adjust the quantities/time to your tastes. If not, ask your supplier or search online for instructions for that particular tisane.

*Note

Never use an aluminum pot to prepare a tisane. Aluminum is a reactive metal, so it can react with the herb and, depending on the plant type, it may produce a very toxic beverage.

An Introduction to White Tea

White tea is a type of tea that has a delicate flavor and is naturally low in caffeine. It is harvested at the start of the season, and is comprised of buds and new leaves. White tea gets its name from the white fuzz on the young leaves that helps protect the tea plant's new growth from insects. Because it is hand-harvested for a short period each year, white tea tends to be more expensive than other teas.

Fast Facts

• Origin: Fujian Province, China

• Temperature: 175–190°F

• Caffeine: 6–75 mg per cup

What Is White Tea?

White tea is comprised of young, springtime tea leaves that are traditionally grown in the Fujian province of China. The dried tea is known for its withered small leaves and buds that look slightly fuzzy. When brewed, it is typically light gold in color with a floral fragrance. Depending on the type of white tea, the flavor can range from woody to sweet to floral with light, fruity notes. When brewed properly, it is usually less bitter and assertive than black tea.

Nearly all tea (black, green, white, and oolong) come from the same species of plant: camellia sinensis, or the tea plant. The wide variety of properties exhibited by these types of teas is determined by where the plant is grown, when the tea is harvested, and how it is treated and dried after harvesting. White tea leaves are traditionally harvested in Fujian in mid-March to early April.

After white tea leaves are harvested, the leaves are withered and then dried immediately after harvest using natural sunlight, heat vents, or drying chambers. This helps prevents oxidization, giving the tea a light flavor and color and preserving some of the prized benefits of tea, such as antioxidants. The characteristics of the tea can vary depending on its region of origin.

3 Health Benefits of White Tea:

White tea is purported to have a long list of health benefits, rivaling green tea in its diet-friendliness. A few major benefits have been attracting further scientific study.

Immune System Boost

Studies have shown that consuming white tea can give your immune system a real boost.¹ The tea has the ability to kill disease-causing viruses and bacteria in the body, like Streptococcus infections and pneumonia.

Reduced Colon Cancer Risk

White tea may be able to help protect you against colon cancer.² In studies, mice genetically predisposed to colon cancer were given white tea. These mice developed fewer colon polyps than mice that received a common prescription drug.³

Lower Cholesterol and Blood Pressure

Because white tea is the least-processed type of tea, much of the natural health benefits of tea are better-preserved. The polyphenols in tea (especially abundant in most white teas) are known to aid in lowering high blood pressure and cholesterol.⁴

Uses

White tea is typically consumed freshly brewed and hot. Because of its subtle flavor, sweeteners and milk are not typically added, and it is often served on its own or with a light snack. A morning or afternoon tea break is the perfect way to fully appreciate this delicate hot tea.

How to Drink White Tea

White tea should be brewed at a relatively low temperature in order to maintain the tea's fresh characteristics. Use clean, pure water (not distilled) that is not yet boiling, ideally 175 to 190 F. Note that water boils at 212 F, so the water should be hot but not quite simmering. Most white teas will need to steep for as little as one minute or up to five minutes. Some varieties will become astringent and bitter if left to steep for too long, or brewed with water that's too hot.

The amount of tea needed will depend on the leaves—if the mixture is largely compact buds, then as little as a teaspoon for an eight-ounce cup will suffice. If the tea is made up of open, light-weight leaves, use closer to a tablespoon per cup. Taste the tea before adding any sugar or other ingredients—it likely won't need it.

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Caffeine Content in White Tea

The caffeine content in white tea can vary depending on its origin. Most traditional Fujian teas are low in caffeine. Brewed at the appropriately low temperature for a short amount of time, a cup can contain as little as six milligrams of caffeine (compared to the 80 to 200 milligrams in a cup of coffee). Because of the tea's lack of oxidization, short brew time, and low caffeine, it is also lower in acidity compared to black tea and coffee.

Some white tea is now being grown and harvested in Darjeeling, India and other tea-growing regions around the world. This tea can be quite different from its traditional counterpart, and some white teas harvested outside of China have been shown to have higher levels of caffeine. These teas can sometimes have a similar caffeine level as green tea and even black tea (up to 75 milligrams per cup).

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Buying and Storing

White tea can be found sold as whole tea leaves, tea bags, and occasionally as bottled iced tea. Single-origin teas are available as well as blends. The highest quality tea tends to come in whole leaf form. Store white tea in an airtight container in a cool, dry place away from light. Unflavored tea leaves should remain high quality for a year or two kept under these conditions. Flavored teas (white tea with added ingredients like citrus or vanilla) will keep for six months to a year. The tea won't go bad after this time period but will begin to lose some of its flavor and taste stale.

Types of White Tea

There are a few major varieties of white tea available for purchase in shops and online markets. Silver needle is the most prized white tea for its pure flavor, floral aroma, and golden color. White peony is another premium tea that has a nutty, sweet taste and is frequently sold as single-origin and used in blends. The color, once steeped, is slightly deeper than silver needle. Monkey-picked white tea was supposedly once picked by monkeys, but now the name simply means high-quality, young tea picked at its peak.

Other varieties can sometimes be found, such as Darjeeling white tea (grown in India, with very different characteristics) and "eyebrow" white teas, which are harvested later and therefore are of slightly lesser quality.

An Introduction to Green Tea

In the West, green tea is nowhere near as popular as black tea. Green tea is the most popular type of tea in Japan and in parts of China, and it is gaining popularity in the West due to its purported health benefits, which include high levels of antioxidants and vitamins.

What Is Green Tea?

Green tea is a type of tea that is harvested and then quickly preserved. Whereas black tea leaves are allowed to oxidize after they are picked, green tea leaves are immediately heated to prevent oxidation. Oxidation is a natural process. It's the same thing that happens when you slice an apple and it begins to turn brown and taste sweeter as it is exposed to oxygen.

Green teas are processed with either steam heat or with dry heat (such as pan firing, which is similar to stir-frying in a wok, or a quick baking process in an oven). This processing is different from the processing for other tea types, including black tea, oolong tea, white tea and pu-erh tea.

What Does Green Tea Taste Like?

Depending on where they were grown, how they were processed, when they were harvested, etc., good green teas can have a range of tastes. Common descriptors for good quality green tea include: sweet, bittersweet, nutty, vegetal, buttery, floral, swampy, fruity, and oceanic. Steamed green teas tend to taste bittersweet (especially in the aftertaste), while other green teas tend to taste sweet.

How Do I Pick the Best Green Tea Type?

There are many types of green tea to pick from. While some green teas are available at your average grocery store, these tend to be low quality, heavily blended teas that are not very fresh. Some high-end grocery stores (like Whole Foods and Dean & Deluca) and specialty grocery stores (like Japanese or Chinese grocers) carry better green teas, as do most online and brick-and-mortar tea shops.

Finding good quality green tea is only one of the factors involved in finding a green tea you will like (or even love). You might find that you prefer only flavored green teas, steamed green teas or roasted green teas, or that you like a variety of types of green tea.

If you want to order from an online tea vendor or buy from a local tea shop, try starting off with a green tea sampler. Some tea shops also offer brewed samples of tea or let customers order pots or cups of tea to test them out, and this is another good way to test your flavor preferences. Don't be afraid to ask questions to figure out which green teas are best for you—most reputable tea shops want you to end up with a tea you love and are glad to help you find it.

If you'd rather buy green tea from a grocery store, try checking out a few different brands and types. If you can find a knowledgeable staff member, try asking a few questions, but know that you probably won't get nearly as much information as you'd get from a tea shop.

How Do I Make Green Tea?

Many people who think they don't like green tea have simply never tried good green tea that has been prepared correctly. A common mistake in brewing green tea is using boiling water. While it's generally okay to use boiling water to make black tea, using boiling water for green tea can turn even the best leaves into a bitter, nasty mess. Most green teas are best when steeped at around 150 to 180 F, which is only simmering.

It's also important to avoid steeping your green tea too long, as over-steeping will also make your green tea undrinkably bitter. Some teas (especially steamed Japanese green teas) should only be steeped for 20 or 30 seconds, while others (like Jasmine Pearls green tea) can handle up to four minutes of steeping.

As green tea infusion temperatures and times vary, check your tea's packaging or ask your tea vendor for more detailed brewing instructions.

Can I Add Milk & Sugar to Green Tea?

In general, you shouldn't add milk and sugar to green tea for two reasons. First, it's not usually as tasty as black tea with milk and sugar. Second, you negate some of the benefits by adding milk and sugar. If you like green tea with milk and sugar, and you don't mind that green tea with milk and sugar is less healthy than green tea without milk and sugar, then go ahead and add them!

An Introduction to Puerh Tea

If you've ever drunk puerh tea in the West, it was probably shou Puerh tea. Known for its dark, rich flavor and its health benefits, shou tea is a fermented type of tea produced from large-leaf tea plants in Yunnan, China.

Puerh tea can be confusing. It's considered to be a type of tea, but really, it's two types of tea: sheng and shou. So what's the difference?

Shou tea is differentiated from sheng puerh in that it is fermented before it is packaged, compressed or sold for consumption. (You can learn about the fermentation process in "Shou Tea Production", below.) Sheng tea is drunk either 'young' or 'aged', and it ferments naturally over time (given the right conditions... see "Aging Sheng Puerh" below for more info).

The whole sheng-shou thing can be extra confusing because there are a lot of synonyms for each out there. Here are a few:

Shou Puerh Synonyms

• shou tea

• ripe tea

• cooked puerh

• ripened puerh

• finished puerh

• shou pu-erh

• shou pu'er

• shou puer

• shou pu er

Sheng Puerh Synonyms

• sheng tea

• unripe tea

• raw tea

• mao cha

• unripened puerh

• aged puerh (if aged)

• young puerh (if not aged)

• sheng pu-erh

• seng pu'er

• sheng puer

• sheng pu er

A bit overwhelming, no? But don't worry—most of the names will make sense quickly as you continue exploring this fascinating tea category.

Sheng Tea Production

Sheng tea production is pretty straightforward. Workers harvest leaves from large-leaf Assamica tea trees. The leaves are lightly steamed and then (usually) pressed into bing cha (frisbee-like, disc-shaped "cakes" of tea) and wrapped with rice paper. (Sometimes they're left loose or pressed into other shapes as well. The same holds true for shou tea.) And that's it for production. Aside from the terroir, all that really matters for the final product is...

Aging Sheng Puerh

Sheng tea has been intentionally aged and fermented for thousands of years. Many Westerners claim that this began as an 'accident' when teas were being transported from Yunnan to Tibet along the Tea-Horse Road, an old trading route that got the teas alternately hot and cold, wet and dry, leading to fermentation. However, some scholars now say that this is not true, and that shamanic practices and communication with the plants led to intentional fermentation outside of any commercial endeavors.

Either way, sheng tea is best aged when it is fermented by surroundings that are sometimes hot and humid, sometimes cold and damp, and sometimes (though not often) a little drier. Beneficial bacteria, yeasts, and molds thrive in these conditions, often making a great aged tea. These conditions include the climates in Hong Kong, Taiwan, Malaysia and much of the rest of Southeast Asia. It does not include most of the Western world, and it definitely does not include an air-conditioned/heated apartment. If you want to drink an aged shou puerh in the West, then you want to buy an aged shou puerh from the East, and you probably don't want to try to age it at home.

It used to be that 'aged shou' was a tea that was aged 100 years or more. Then, puerh got to be more popular, and 50 years became 'old tea'. Then 20 years. Then 10. These days, we've even seen three-year-old teas marketed as 'aged'. Crazy!

Most sheng teas go through an awkward phase (equivalent to our teenage years) from about age seven through age 16 or so (depending on how quickly they ferment). They're usually best enjoyed well before or after this stage.

Shou Tea Production

Hei cha and shou tea are both produced by harvesting tea leaves, putting them into a pile (often in a closed or semi-enclosed space), keeping them moist and hot for an extended period of time (say, 60 days) to encourage beneficial bacteria, yeasts and molds to grow, and 'turning' (using a pitchfork-like tool to mix) the pile often. What distinguishes shou from hei cha is that shou tea is made from large-leaf (Assamica) tea trees in Yunnan.

For the first three decades of shou production, most shou teas were partially fermented with this process, then allowed to 'ripen' further with additional aging (usually in a hot, humid climate such as that of Hong Kong or Taiwan). However, following along with a huge spike in the puerh buying market (known as the "puerh bubble"), producers began to ferment their puerh teas more fully (making them more immediately salable and drinkable) in the early 2000s.

Sheng Puerh's Origins

If current knowledge of tea's biological, cultural and agricultural origins are to be believed, then sheng tea is likely the first tea ever brewed and drunk by people. Sheng tea hails from jungle-like forests in the Yunnan region (which now encompasses the Yunnan province of China, as well as several neighboring regions, such as northern Thailand). Although tea has long been said to be about 2000 years old (in accordance with its origin myth associated with the mythical emperor Shen Nong), a recent discovery of far more ancient caves depicting tea cultivation and production now lead scholars to believe that tea is more like 10,000 years old. That makes sheng tea a truly ancient brew!

Shou Tea's Origins

Like all puerh tea, shou tea was first produced (and is still primarily produced) in Yunnan Unlike sheng puerh, shou is a very young tea, historically speaking. In fact, it wasn't invented until the 1970s.

Shou tea was originally created to mimic the taste, color, and aroma of an aged sheng puerh. Its formulation was based on a type of fermented tea that had long been produced in provinces nearby Yunnan. This type of tea is known as black tea (hei cha, not to be confused with what we in the West call "black tea" and what is called hong cha, or "red tea", in China).

Flavored Puerh Teas

In recent years, more Western tea companies have begun offering more puerh teas on their menus and websites. Some of these (like Adagio's Yunnan Golden Pu Er) are unflavored but unremarkable. Some (like some of the shou teas from Teance and sheng teas from Hou De) are far better and are aimed at a connoisseur client base. And others (such as Rishi Tea's Organic Ancient Puerh Ginger) are flavored, intending to lend the earthy shou tea a little popular appeal with the addition of citrus, flowers and other flavors.

Sheng teas are almost never flavored, but with shou teas, it's becoming surprisingly common.

Some flavored shou teas draw inspiration from Traditional Chinese Medicine, which uses certain edible flowers (such as chrysanthemum), dried fruits and spices (such as ginger) for health benefits rather than for flavor. Others are flavored purely for flavor's sake.

An Introduction to Jasmine Tea

Jasmine tea generally refers to a tea that has been scented with jasmine flowers or flavorings. It is usually made with green tea and is not an herbal tea.

Types of Jasmine Tea

Although the most common type of jasmine tea is jasmine green tea, jasmine white tea, jasmine oolong, and jasmine black tea also exist. In some cases, these variations are simply jasmine-flavored teas, while in other cases they are more elaborate blends, such as dessert teas.

In addition to tea type, jasmine teas are also differentiated by the leaves used to make them and their shapes. Different jasmine green teas are made with different grades of green tea. The best are made with a large ratio of tea buds to tea leaves. These will have a subtle, more delicate flavor than teas made with larger leaves and fewer buds.

Some jasmine teas are left as basic loose-leaf teas and some are cut up to be put into tea bags. Others are shaped into different forms. The most common of these is the so-called "jasmine pearl," a pea-sized, rolled set of two buds and often a leaf. Another popular shape is a spherical flowering tea with a jasmine flower in the middle.

How Jasmine Tea Is Scented

Traditional jasmine green tea is harvested, made into green tea, stored until the jasmine flower harvest, and then scented during a multi-day process. There are two ways the tea can be scented with jasmine.

In the more laborious and expensive method, fresh jasmine flowers are placed on a tray below a woven tray of tea leaves in a warm room. The jasmine flowers are replaced often, at great expense, to give the tea an ethereal, light aroma and flavor. Then, the tea is dried and packaged to be sold.

In the second, cheaper method of making jasmine green tea with real jasmine flowers, the leftover, wilted flowers from the first process are mixed in with green tea leaves, allowed to impart their scent, and then separated out from the tea before the tea is dried and packaged. Sometimes a few jasmine flowers will remain in the tea when it is sold.

Some jasmine green teas are flavored with natural jasmine essential oil, jasmine natural flavor, artificial jasmine flavor, or a mix of flower flavors. Although real jasmine essential oil is extremely expensive (it's one of the most expensive essential oils in the world), this flavor-scented style of jasmine green tea is considered to be inferior to the traditional jasmine green tea.

Jasmine Tea and Health

Generally speaking, jasmine tea is only as healthy as the tea used to make it was before it was flavored. However, there is some added benefit in terms of the jasmine's relaxing scent, which researchers found was akin to the lavender's relaxing scent in terms of lowering heart rate.¹ Additionally, jasmine flavoring may entice people to drink it more often than unflavored tea, and a tea you drink is much healthier for you than a tea that sits in your cupboard. Some people also claim that jasmine acts as an aphrodisiac... and just when you thought tea was tame!

Please note that there is some danger associated with drinking large quantities of jasmine tea during pregnancy and that jasmine tea is best drunk in moderation. Also, while jasmine tea (like many other tea types) is claimed to increase metabolism, it is best to avoid drinking it on an empty stomach, as it is somewhat acidic and can cause stomach discomfort.

Making and Drinking Jasmine Tea

Jasmine tea is usually best steeped with filtered water that is around 190 F (simmering, not boiling)—three minutes is usually plenty. About one teaspoon per cup of loose-leaf jasmine tea is good, but you can use less tea or more water if you are brewing jasmine pearls (which only take a few pearls per cup) or jasmine flowering tea (one "flower" is enough for a large mug or whole pot of tea).

When drinking jasmine tea, be sure to enjoy its soothing aroma and soft aftertaste. If the aftertaste is astringent or cloying, try a different jasmine tea, lower your steeping temperature, or shorten your steeping time. A good quality, well-steeped jasmine tea should be light and clean, with an aroma and aftertaste like a fine perfume.

Jasmine tea pairs very well with many foods, so feel free to experiment with jasmine tea pairings.

An Introduction to Earl Grey Tea

Earl Grey tea is one of the most popular teas in the West. This black tea with hints of citrus is a perfect introduction to tea. It is great served hot or cold, and pairs well with food. That's why it is a favorite for afternoon tea and preferred by many tea drinkers throughout the world. Explore its history and the great variety of Earl Grey available.

Earl Grey's Flavor

Earl Grey is a black tea, so it usually has a bold flavor. Unlike orange pekoe (which is a tea grade named for the Dutch royal House of Orange-Nassau rather than the fruit or the color orange), Earl Grey has a citrusy flavor.

Earl Grey's citrusy taste is due to the addition of natural or synthetic bergamot oil. The bergamot orange is a type of aromatic citrus fruit that is usually grown in the Mediterranean. Bergamot oil is extracted from the skin of the bergamot fruit. Although Earl Grey varies from one producer to another, its taste is often described as bright, refreshing, and bold.

Earl Grey's History

Earl Grey is named after Earl Charles Grey of England who was Prime Minister from 1830 through 1834. Although he abolished slavery during his time in office, he is most remembered for his namesake tea.

The common story behind the naming of Earl Grey is that the recipe was a token of thanks to the politician. It is said that he saved the son of a Chinese tea blender from drowning. In his gratitude for this good deed, the blender passed on this special recipe for a black tea flavored with bergamot oil.

In reality, it is highly unlikely that Earl Charles Grey ever visited China, much less saved a drowning boy there. No one really knows why Grey received this honor, though the tea was named around Charles Grey's time in office. It is entirely possible that the name could have simply been a nod to a powerful political leader.

More recently, Earl Grey tea has made a number of appearances in popular culture. It is a favorite of Captain Picard in "Star Trek: The Next Generation", as well as Sir Leigh Teabing of "The Davinci Code."

In America, Earl Grey is sometimes spelled Earl Gray instead, though this is not a generally accepted spelling of the name.

Caffeine in Earl Grey

The caffeine content of Earl Grey varies from one type to another, but it is generally comparable to other black teas.

• Regular Earl Grey Tea: 55 to 90 milligrams of caffeine per cup (sometimes incorrectly called caffeinated Earl Grey)

• Decaf Earl Grey: 2 to 10 milligrams per cup

Types of Earl Grey Tea

Earl Grey is so popular that it has spawned a number of similar teas. One of the most popular of these is Lady Grey, which is usually a blend of Earl Grey and blue cornflower blossoms.

Other popular Earl Grey variations include:

• Russian Earl Grey: Earl Grey with pieces of citrus peel mixed in.

• Decaf Earl Grey

• Earl Red / Red Earl Grey / Earl Rooibos: A bergamot-flavored rooibos.

• Earl Green: A bergamot-flavored green tea or, in some cases, a bergamot-flavored pouchong/baozhong.

Tea companies offer other stately names such as Mademoiselle Grey or Lord Grey. These are blended with spices, flowers (such as rose petals or lavender), or other ingredients.

You may see a drink called London fog at some coffee shops and tea shops. This is a tea latte made from Earl Grey, steamed milk, and vanilla syrup.

How to Make and Enjoy Earl Grey

Like many black teas, Earl Grey is fairly easy to prepare. To brew Earl Grey tea, you'll need a teapot, some Earl Grey tea leaves, and quality water that is nearly boiling or at the boiling point.

Some people prefer to pre-warm their teapot with hot water, which helps maintain the steeping temperature. To do this, simply pour boiling water into the teapot, wait a minute, and then discard the water.

To Make Earl Grey:

1. Use about one teaspoon of tea leaves (or one regular-sized teabag) per cup of hot water.

2. Steep in boiling or near boiling water for four to five minutes, depending on the tea and your flavor preferences.

3. Then, remove the tea leaves (or tea bag).

Some people enjoy sugar and/or lemon in their Earl Grey. While it is not traditional to add milk to citrusy teas, some Americans also enjoy milk in their Earl Grey.

Earl Grey tea is one of the preferred teas for afternoon tea. It pairs very well with many sweets, such as scones and Madeleine cakes. Earl Grey is also a great tea for brunch pairings.

How to Buy Earl Grey Tea

Earl Grey is available in most Western grocery stores, tea shops, and gourmet foods stores, as well as on most online tea retail sites.

• Loose-leaf Earl Grey tea is recommended over Earl Grey teabags.

• If you prefer a strong black tea flavor, a base tea from Kenya, Ceylon, or Assam is usually a good choice.

• If you prefer a milder black tea flavor, a base tea from Nilgiri or Darjeeling will be better for you.

• If you like a smooth, rich black tea flavor, try Earl Grey with a Yunnan or a Keemun base.

If you want to try a variety of types of Earl Grey, check out companies with Earl Grey tea samplers or flavored tea of the month clubs.

An Introduction to Ceylon Tea

Ceylon tea is a popular type of black tea that is also known as Sri Lankan tea. Served as an iced tea or warm, it is a favorite beverage for many tea drinkers. While Ceylon is known for its bold flavor, it can vary significantly in taste, depending on the type of tea and where it's grown in the country.

Fast Facts

• Origin: Sri Lanka

• Alternative Names: Sri Lankan tea

• Temperature: 194–205°F

• Caffeine: 50–90 mg per cup

What Is Ceylon Tea?

Ceylon (say-lawn) tea is a tea produced on the island nation of Sri Lanka, formerly known as Ceylon. Sri Lanka is small, but it has an enormous range in elevation, climate, soil type, plant varietals, and weather, so the flavors and character of the teas produced there vary greatly. Despite the regional nuances, a classic Ceylon flavor is generally thought to be bold, full, and brisk. It has medium-to-full tannins and some notes of citrus, chocolate, or spice.

Ceylon teas are made from the dried leaves of the tea plant, Camellia sinensis. The leaves are often described as wiry because they are left long and thin with a wirelike look. In the world of tea, these leaves are very easy to recognize. Most Ceylon tea is orthodox tea, meaning it was processed by hand, making a brisk, bright tea.

5 Health Benefits of Ceylon Tea:

Ceylon tea is known to have a long list of health benefits. Some major benefits include:

Weight Loss

Drinking tea boosts your metabolism, which may help increase energy and help your body burn fat.

Immune System

Ceylon tea is rich in antioxidants, which may increase white blood cells, boost the immune system, and help the body fight disease-causing viruses and harmful bacteria.

Heart Health

Studies have shown that consumption of black tea may help reduce blood pressure.¹ Ceylon tea contains potassium, which relaxes the tension in your blood vessels and arteries.

Diabetes

Drinking Ceylon tea has been shown to reduce blood glucose levels. By helping to regulate the glucose and insulin levels in the body, Ceylon tea may help prevent the spikes and drops that can be dangerous for people with diabetes.

Skin

Collagen is important for skin elasticity. Some of the antioxidants that have been identified in Ceylon tea are linked to reducing collagen loss in the skin by preventing oxidative stress in the surrounding cells.

Uses

Ceylon tea is typically consumed as a refreshing beverage, freshly brewed and hot, or as an iced tea. Lemon, sweeteners, and/or milk may be added to smooth its strong flavor and reduce bitterness. Because of its caffeine and brisk qualities, it makes for a good morning or afternoon tea.

The Spruce / Kaley McKean

How to Drink Ceylon Tea

The diversity of Ceylon teas leads to a great variety in how you can enjoy it. Ceylon teas are a popular base for iced teas. They also make one of the most pleasant hot teas you will find. This type of tea is the epitome of the term "self-drinker," which is used to describe teas (primarily black) that need no enhancements because they are perfect on their own. You can also use it in milk tea, which is an ideal way to smooth out the flavor and bitterness present in Ceylon tea.

To brew Ceylon tea, fill a teapot and teacup about halfway with hot water to preheat them, then pour the water out. Add about 1 teaspoon leaves per 8 ounces of water to the teapot. Fill with boiling water (194 to 205 F), cover the pot, and steep for 3 to 5 minutes. Once the leaves settle at the bottom of the teapot, agitate the tea to allow proper extraction. The longer the tea brews, the greater the caffeine content and strength of flavor.

Caffeine Content in Ceylon Tea

Ceylon tea does have caffeine, but the amount will vary depending on the leaves used and how it is prepared. Tea bags usually have more caffeine than whole tea leaves, and the steeping time will also affect the caffeine level.

An 8-ounce cup of Ceylon black tea generally contains 50 to 90 milligrams of caffeine, depending on the strength to which it's brewed. Ceylon green tea usually has about 35 milligrams per cup, and Ceylon white tea may have as little as 6 milligrams, depending on where it is from.

Buying and Storing

When buying Ceylon tea, purchase loose leaves for optimum quality; alternatively, purchase tea bags. Genuine Ceylon tea displays a unique lion logo on the package. The logo is owned by the Sri Lankan Tea Board and is trademarked around the world. Store the tea in a clean airtight container in a cool and dry place, away from moisture, heat, light, and pungent odors.

Everything You Need to Know About Brewing and Drinking Black Tea

Recipes

Ceylon tea is an excellent choice for any drink recipe that calls for a generic black tea.

• Thai Iced Tea

• Hong Kong Milk Tea

• Black Tea-Infused Vodka

• Iced Breakfast Tea Latte

• Sweet Adeline: Warm Pomegranate and Black Tea Drink

Types of Ceylon Tea

Although some Sri Lankan producers are branching out in their offerings to include green tea and other tea types, most Ceylon teas are black teas. There are seven tea-growing regions in Sri Lanka, and Ceylon teas are categorized by three different altitudes: high grown (above 4,000 feet), medium grown (between 2,000 and 4,000 feet), and low grown (from sea level up to 2,000 feet).

• Nuwara Eliya: Nuwara Eliya is the highest elevation tea-producing area in Sri Lanka. It is also located in the center of the island, west of Uva and north of Dimbula. Its terroir produces tea with a delicate, floral fragrance and light, brisk flavor. The high elevation teas of Nuwara Eliya are exceptional iced or served with lemon.

• Uva: is a high-grown tea and perhaps the most famous tea-growing region in Sri Lanka. It is located in central Sri Lanka, east of both Nuwara Eliya and Dimbula. The territory of Uva produces black tea with a distinctively sweet flavor and woodsy aroma that can handle a bit of milk. Some white teas are also produced in Uva.

• Dimbula (or Dambulla): Dimbula is a tea-growing region in central Sri Lanka. It is the southernmost of the three well-known regions. As a region of mountain slopes, the terroir ranges greatly with the elevation. Some teas are full-bodied, while others are delicate, but most are mellow in flavor.

• Uda Pussellawa: Uda Pussellawa is close to Nuwara Eliya, in a region that has heavy rainfall. Its tea is similar to tea from Nuwara Eliya, but darker, with a pinkish hue and a stronger flavor.

• Kandy: Kandy is a medium-level elevation district that produces mid-grown teas, which vary in flavor depending on exposure to monsoon winds. The tea is generally full-bodied, malty, and copper-hued.

• Ruhuna and Sabaragamuwa: Ruhuna and Sabaragamuwa are lower elevation regions that produce low-grown black teas with a full flavor, rich hues of orange and reds, with notes of honey, chocolate, and caramel. Most of the teas grown in these regions are processed as orange pekoes and flowery orange pekoes.

Side Effects

Drinking too much black tea—or any caffeinated beverage in large quantities—can increase the chance of side effects, such as headache, nervousness, shakiness, irregular heartbeat, or sleep problems.²

 To reduce this risk, avoid drinking tea in large quantities and drink a tea that is not too strong.

Popular Milk Tea Blends and Recipes

The term "milk tea" refers to any tea drink with milk added. It can be as simple as a splash of milk in a hot cup of tea, or it can be a complex recipe including various ingredients, like the popular bubble tea. Adding milk mellows and smooths out the flavors of tea, particularly some of the bitter notes found in black tea. Milk tea is enjoyed throughout the world as both a hot and cold beverage.

Fast Facts

• Alternative Name: Bubble tea

• Temperature: Hot or cold

• Main Ingredient: Black tea

What Is Milk Tea?

Milk tea, quite simply, is tea with milk added. This creates a smoother flavor and slightly sweetens the tea. It is a popular way to serve tea in many parts of the world, and it is an easy way to change up your average cup of tea.​

There are many regions in the world where milk tea is the default type of tea. This is most apparent in certain parts of India where tea usually refers to milk tea. Tea without milk is ordered as "black tea" or simply "tea without." Milk tea is also commonly consumed in England, Ireland, Scotland, Canada, Sri Lanka, and Hong Kong.

But milk tea is also a term for hot and cold drink recipes that combine tea with a form of milk (regular, condensed, evaporated) as well as a variety of spices. Certain countries have their own traditional versions of these recipes, which have gained popularity in America.

2 Health Benefits of Milk Tea:

Although milk tea can be made with a few different varieties of tea, black tea is one of the most common.

Boosts Immune System

Black tea is also one of the healthiest types of tea you can drink. It contains antioxidants that support overall health and help lower the risk of chronic disease. It also has polyphenols and antimicrobial properties that are beneficial to the digestive system; polyphenols may also help fight cancer cells. Black tea has also been shown to reduce stress and increase energy.

Aids Nutrition

Milk has several health benefits as it contains nine essential nutrients including calcium, vitamin D, protein, vitamin B12, and potassium. Because it is packed with vitamins and minerals, only a small amount of milk is necessary to reap the benefits.

Uses

The addition of milk to tea results in a less astringent, less bitter flavor. This is because milk binds to some of the bitter chemical compounds found in tea while covering up some of the flavors of the tea. Some teas, such as strong black tea and Assam teas from India, are almost always served with milk to reduce the bitterness. Assam milk tea also makes a regular appearance as a British afternoon tea.

However, some of the tea's bitter compounds are very beneficial to health, so if you're drinking tea for health reasons, tea without milk is a better choice.

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How to Drink Milk Tea

There are really no set guidelines or suggestions about how much milk to add to any particular tea. Most tea should not require a lot of milk, but it depends more than anything on personal taste and the type of tea brewed. In general, begin with a splash or a tablespoon of milk. Stir and taste the tea; if needed, add more until it is to the desired taste.

When it comes to milk tea recipes, some use quite a bit of milk. For instance, homemade masala chai requires equal parts of milk and water.​

Many milk teas work well with a dairy substitute such as soy, almond, or rice milk. Coconut milk is not as versatile, but when combined with the right tea, it makes for a tasty beverage.

Caffeine Content in Milk Tea

The amount of caffeine in milk tea is dependent on the type of tea used in the drink, which often is a type of black tea. Per 8-ounce cup, chai tea ranges from 60 to 120 milligrams of caffeine, while Assam black tea comes in at 80 milligrams and Darjeeling tea at 50 milligrams. It is safe to assume, though, that adding milk to a cup of tea means that the amount of actual tea consumed is less, thus lowering caffeine intake.

Buying and Storing Milk Tea

Premade milk tea can be purchased online or in specialty Asian markets. Look for "royal milk tea" which is sold either in cans or in packets as an "instant" form made with powdered milk. Black milk tea powder is also available and is the same type of ingredient that is used in bubble tea shops. Powders and cans can be stored in the pantry.

Recipes

Milk tea goes beyond simply adding a splash of milk to a cup of tea. There are many milk tea recipes found around the world, particularly Asia.

• Bubble Milk Tea

• Hong Kong Milk Tea

• Masala Chai

Types of Milk Tea

There are many variations of milk tea, both hot and cold. Several types include a variety of spices as well as sugar.

• Bubble Tea: Created in Taiwan in the 1980s, this fun beverage is growing in popularity, mainly due to the interesting little balls at the bottom of the glass. It is a combination of black tea, milk, a sweetener of some sort, and tapioca pearls. Although there are a few classic preparations, there are hundreds of versions of bubble tea.

• Hong Kong Milk Tea: This is the most popular type of tea prepared with evaporated milk. It is also called pantyhose tea because of the tea sock it is traditionally brewed in. For a sweeter version, it can be made with condensed milk.

• Tea Latte: A latte for the non-coffee drinker, this popular tea drink is found in North America, parts of Europe, and beyond. Just as with coffee lattes, it can be served hot or over ice.

• Thai Iced Tea: Featured on menus in American Thai restaurants, this cold beverage is a combination of black tea, condensed and evaporated milk, sugar, and spices. It is sold as a powdered mix but is also easy to make from scratch at home.

• Masala Chai: This Indian spiced tea has grown in popularity and is sometimes made from powders or syrups. The traditional recipe calls for simmering black tea, milk, and several spices including cinnamon, cloves, cardamom, and ginger, and then straining into mugs before serving.

• British Milk Tea: The country's ubiquitous beverage is sometimes served with a bit of milk. The traditional method is to first add the milk and then pour the tea over it; it is thought this technique doesn't alter the flavor of the tea too much.

The Link Between Tea and Health

There are many claims about which type of tea is the "healthiest." Some people say that green tea is, while others tout white tea as the healthiest because it has more antioxidants. Or is oolong the healthiest because it promotes weight loss? Pu-erh tea because it helps lower cholesterol?

To get behind the science on tea and health, Douglas Balentine has offered some helpful insights. As director of nutrition and health at Unilever North America—the world's largest tea company and maker of tea brands like Lipton—he has years of experience in researching the many ​health benefits of tea.

The Spruce / Lara Antal

The "Healthiest" Tea

From an overall health standpoint, trying to find the "healthiest" tea is not the most constructive approach. Balentine says, "True tea, i.e. black, green, oolong, and white (but not "herbal") teas, are all produced from the leaves of Camellia sinensis." It is the way in which each tea is harvested or processed that differentiate the various products from the same plant.

This means that you will find slight variances in the amounts of antioxidants in each. White tea, for instance, has the highest concentration of antioxidants because it is the least processed tea. By this standard, it might be considered the "healthiest" of them all.

As far as antioxidants are concerned, white tea is followed by jasmine tea, green tea, then black tea. Each tea will also have varying amounts of caffeine, magnesium, and theanine—a factor in the feeling of tea drunkenness.

Since every person's body is unique, each individual may react to any of these elements in different ways. For instance, some people can handle caffeine very well because of their genetics. Someone else may not do so well with high caffeine teas, so those would be considered slightly less healthy for these individuals.

And yet, it's common to hear that one type of tea or another has been found to provide specific benefits in the latest research. Balentine, however, takes a look at the bigger picture and notes that "population-based studies and intervention studies have shown both green and black teas produce similar benefits for maintaining health and wellness."

Flavonoids

Talk of the health benefits of tea often focuses on flavonoids, which can be rather confusing. Essentially, flavonoids are dietary compounds—plant-based phytonutrients—found in tea, wine, cocoa, fruit, and vegetables.

Tea flavonoids help maintain normal blood vessel function (endothelial function). All teas from the Camellia sinensis plant, such as black, green, oolong and white (but not herbal) teas, naturally contain between 100 to 300 mg of flavonoids per serving.

According to Balentine, "all teas contain meaningful amounts of tea phytonutrients." Choosing one over the other should be more about personal taste than flavonoid levels.

Health Benefits

There are a few general health benefits that can be ascribed to all true teas:

• Regular tea drinking can contribute to proper hydration, improve focus and concentration, and help maintain a positive mood throughout the day.¹

• Tea naturally contains zero calories. When it is used in place of higher-calorie beverages, it can help control caloric intake, which is important for managing weight. In Asian populations, green tea consumption has been shown to be able to reduce the amount of fat around the middle (known as "visceral fat").² This has not been confirmed in Western populations, but the findings suggest green tea drinking may help maintain a healthy body composition.

• Three or more cups of tea per day may help maintain cardiovascular health. Population-based studies have shown that regular consumption of black tea is associated with a reduced risk of heart disease and a reduced risk of stroke.³

• Clinical studies have shown that drinking two to three cups of black tea per day can help maintain healthy blood pressure and promote normal blood vessel function.⁴

In short, enjoy tea—no matter the type—as a healthy beverage in moderation. It will not whip you into perfect health on its own, though. Tea can become part of a healthier lifestyle and alternative to other drinks when paired with a balanced diet and exercise. Talking to your doctor about any recommendations regarding your personal health is a good idea as well.

How Is High Tea Different From Afternoon Tea?

Outside of the United Kingdom, many people refer to afternoon tea as 'high tea.' Although the idea that high tea is a meal of foods like scones and finger sandwiches is common, it is not actually correct in a traditional or historical sense.

What Is Afternoon Tea?

Afternoon tea, also known as 'low tea,' is what most people think of when they hear 'high tea.' It involves things like manners, lace, and dainty foods. It is typically served in the mid-afternoon and it was traditionally served on low tables, hence its two names.

An afternoon tea menu is light and focuses on scones, finger sandwiches. Marmalade, lemon curds, and herbed butter may also be included. Favorite teas for afternoon tea include black teas like Earl Grey and Assam as well as herbal teas like chamomile and mint.

Historically, afternoon tea was considered to be a ladies' social occasion, and it is more often enjoyed by women than men to this day.

What Is High Tea?

Traditionally, high tea was a working-class meal served on a high table at the end of the workday, shortly after 5 p.m.

High tea was a heavy meal of:

• Meat dishes such as steak and kidney pie

• Fish dishes such as pickled salmon

• Baked goods such as crumpets or, in Ireland, barmbrack

• Vegetables such as potatoes or onion cakes

• Other heavy foods such as baked beans and cheesy casseroles

High tea was much more of a working-class family meal than it was an elite social gathering.

High Tea Recipes

A Brief History of Afternoon Tea

Legend has it that afternoon tea was started in the mid-1800s by the Duchess of Bedford. Around this time, kerosene lamps were introduced in wealthier homes, and eating a late dinner (around 8 or 9 p.m.) became fashionable. This increasingly late dinner was one of only two meals each day, the other was a mid-morning, breakfast-like meal.

The story goes that the Duchess found herself with a "sinking feeling." This was likely fatigue from hunger during the long wait between meals. She decided to invite friends over for assorted snacks and tea, which was a very fashionable drink at the time.

The idea of an afternoon tea gathering spread across high society and became a favorite pastime of ladies of leisure. Later, it spread beyond the highest echelons of society and became more accessible for other socioeconomic groups.

Today, tea is a major component of many British meals, including breakfast, 'elevenses,' afternoon tea, and 'tea' (which is more like traditional high tea than afternoon tea).

Types of Afternoon Tea

Although many Americans think of afternoon tea as having a set menu, there are many variations on this tea-centric meal.

• The simplest form of afternoon tea is cream tea -- a meal of tea, scones, and cream.

• Add fresh strawberries to cream tea and you have ​strawberry tea.

• If you add more sweets to cream tea, you get light tea.

• Add savory foods, like finger sandwiches to light tea and you get full tea, which is the elaborate meal most Americans think of when they hear the phrase 'afternoon tea.'

Illustration: Catherine Song. © The Spruce, 2019

Some hotels and tea rooms also offer other variations on afternoon tea, such as champagne tea (afternoon tea served with a glass of champagne) and teddy bear tea (a children's afternoon tea party featuring dolls and teddy bears). In Bath, England, Sally Lunns are a popular addition to afternoon tea.