Loose-leaf tea, a centuries-old tradition, stands as a testament to the artistry and depth within the world of tea. Beyond the convenience of tea bags, loose-leaf tea offers a journey of flavors and cultural richness. In this exploration, we delve into the basics and the finer nuances of loose-leaf tea, unlocking a realm of sensory pleasures.
Benefits
The benefits of loose-leaf tea is simple to explain. Better quality equals better flavor which equals more enjoyment. Loose-leaf tea is far from the sad tea dust that most bagged tea companies sink into your cup. Loose-leaf is bold, full of whole leaves, and depending on the type of tea, can also include a variety of tantalizing ingredients to ensure your cup is more than just enjoyable; it also makes a lasting impression. As well, you get more bang for your buck because you can reuse loose-leaf teas multiple times which just puts more money back into your pocket while you sip on…and on…and on.
Varieties
There’s an array of different types of tea out there. If we are getting down to the nitty gritty of it all, all tea comes from the same plant; Camellia sinensis. If you aren’t familiar with tea and are a true beginner, different tea types come from this plant. Different tea types, such as Oolong, green, or black, are born from when the plant leaves are picked and how they are prepared after harvest.
Camellila Sinensis (tea plant)
- Green Tea: Once harvested, tea leaves are usually withered, then steamed or pan fired. This step stops the oxidation process and preserves the color, flavor, and benefits. Next, leaves are rolled and dried.
- Black Tea: Black tea is fully oxidized tea. It’s the most consumed type of tea in the world. Once the tea leaves are harvested, they are withered, rolled, oxidized and dried. Withering is a common step in producing tea, used to reduce the moisture content of the leaf. Rolling will break the leaf and speed up oxidation. The last step drying – reduces the moisture content to a minimum and give the final flavor.
- Oolong Tea: Oolong tea is a half-oxidized type of tea. This means it only undergoes a partial oxidation. The level of oxidation can vary greatly, making it either green or dark. Green oolong tea is lighter and has a flavor more like green tea – but usually without astringency, no grassiness, and floral notes. Dark oolong tea is closer to black tea. It usually has roasted, floral and ripe fruit notes. The production of oolong tea can contain even a few dozen of steps which means it’s more expensive than the previous two.
- Herbal Tea: Herbal tea, made from all other plants, herbs, flowers, spices or fruits except from Camellia sinensis.
Brewing Your Cup
Brewing your cup of tea correctly is so important. Tea leaves are delicate, and when brewed at the right temperature, the leaves will introduce themselves to your taste-buds with pleasant tastes and delightful aroma. If you use water that is too hot it will “burn the leaves”. This will leave you with a very bitter and offensive taste and leave you with no tea to enjoy. We found a nice guide to help you remember the type of tea to temperature of water:
A lot of people love the easiness and straightforward approach that a bagged tea gives. Tea, to The Traveling Teapot anyway, is an experience and part of the experience is to pick the right tea, brew at the correct temperature, and enjoy a perfect cup that will always be pleasant. It doesn’t take that much more effort to go loose-leaf. Give your taste-buds a present and check out the loose-leaf teas in our store and let us know what you think!
Information provided by: https://simplelooseleaf.com/blog/loose-leaf-tea/types-of-tea-guide/