I was told to be quite easy-going when it comes to my ability to drink. I don’t get addicted to any type of beverages, alcoholic or non-alcoholic drinks, but rather to have a sip or two of any type when I am happy. I like to make coffee and enjoy a great cup of coffee, but if I get to choose then a cup of tea, perhaps, any kind would be my drink of choice. I like the idea of drinking a cup of tea that makes me feel more calm and relaxed.
Just a little bit of a spontaneous moment, I do like to be spontaneous at times. Today I’ve just created a Facebook group called: Camellia’s Tea Room, and ever since the group has been created, I’ve started digging into further studies about tea and I am blown even far away than I ever was.
Here’s a small piece of information that I have collected from BBC Goodfood about different types of tea:
All tea comes from the same plant – camellia sinensis – it is how it’s grown, harvested and crafted that produces the different types.
White tea is the least processed as it’s just dried. It is the lightest, most delicate tea, retaining the highest levels of antioxidants. The best are sweet and grassy with no bitterness at all. A cup of this is best drunk on its own to savour the subtle taste.
Green tea is fired or steamed at high temperatures shortly after picking. The flavour varies as widely as types of white wine. The very best cost £1,000 a kilo and are wonderfully smooth and rich. The cheapest leaves tend to be bitter and seaweedy. Green teas go well with savoury dishes.
Oolong lies artfully between green and black tea, being partially oxidized. The lighter are green and fruity whereas the darker are roasted and nutty. Oolongs are the most versatile to enjoy with food – anything from cheesecake to steak.
Black tea is fully oxidized to bring out the deepest flavours. The best hand-crafted leaf is highly prized and can taste of chocolate and caramel or highly floral, while cheaper versions tend to be more bitter and one dimensional. Black tea is best enjoyed with sweet dishes.
Pu’er is fermented tea, traditionally made in large discs known as cakes and crumbled into the teapot. The flavour is earthy and highly umami. It goes well with fatty foods.
Scented or flavored tea : Tea can be scented with fresh flowers like jasmine or rose, or flavoured with citrus like bergamot oil in Earl Grey. Most commercial tea, however, uses flavours and scents, just as many fruit teas rely on flavourings rather than real fruit. Do look at the labels — it might not be as healthy as it sounds. You could be better off with a good quality, pure tea.
Herbal tea These aren’t really teas at all but infusions of dried herbs, like chamomile, hibiscus, rooibos, lemon verbena, and mint. While all true teas contain caffeine, herbs do not, so they can be relaxing last thing at night. However, they lack some of the beneficial antioxidants too.BBC Goodfood
Check out this Facebook group and join if you are interested in this topic or to initiate a tea conversation: https://www.facebook.com/groups/381232272836678/
Image Credits: Tea Drop Tea