Discovering The International World Of Tea

Fall is here and as the leaves start to fall and the temperatures dip, many are going to want a warm beverage to stay cozy. While hot chocolate and apple cider are two cold weather favorites, tea is another great drink with hundreds of years of history. Online culinary courses can help someone become an expert on the beverage. But here is some information to get anyone started:

Many types of tea are sourced from a plant called Camellia sinensis. To achieve different flavors and smells, they are planted in different regions and grown during various seasons.

White – This type is lightly processed, and results in a muted color with a mild flavor when steeped. This variety doesn’t have much caffeine – only up to 2 percent of that found in brewed coffee.

Black – Black tea is known throughout many cultures, and it’s fully fermented to produce its strong, full-bodied flavor notes. Tea-time is practiced in the United Kingdom, where they take a break in the early afternoon to unwind with a warm cup of English breakfast tea.

Green – Green tea is beloved throughout China and Japan. The preparation process is different between countries: In China, the tea leaves are often roasted, while the Japanese typically steam theirs. This results in a yellow-green color for the former and a grassy, darker hue for the latter.

Herbal – This type of tea is one of the varieties that isn’t sourced from the Camellia sinensis plant. Herbal infusions consist of pure flowers, herbs and fruits. Other versions are called rooibos and mate. Rooibos teas are made from a South African red bush plant.

Mate – Popular tea shops across the country commonly have an herbal mate beverage on their menus. According to Teavana, many coffee drinkers appreciate the taste made from yerba mate plant leaves and twigs.

Oolong – If anyone has dined at a traditional Chinese restaurant, they may have been served oolong tea. It is a full-bodied variety that is fragrant with a sweet smell. This tea is fermented in different levels. The Chinese ferment theirs to a 12 to 20 percent result while Taiwan cultures take it to a 60 to 70 percent result.

Those who have their go-to tea should experiment with new variations. The flavors run the gamut and can lead to a new favorite to pour in your morning cup.

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