Loose Tea Versus Bagged Tea

Why choose loose tea over bagged tea? This is a question that a lot of people ask. It's an easy one to answer. The health benefits that make tea the wonderful choice of beverage that it is, are more prevalent in loose tea. Bagged tea is generally made using the remnants or crumbs of loose tea (fannings). By the time it reaches your cup, most of the vitamins, minerals and antioxidants are no longer present. This, in addition to the fact that there is so much more variety with loose tea and it just tastes better, should be reason enough for you to make the healthier choice.
 
Tea 101


All tea comes from one plant, Camellia Sinensis, which is related to the evergreen family. Depending on where it is grown, nature and climate dictate the quality of tea, much like wine.
There are four basic ways of processing the leaf which will become Black, Green, Oolong or White Tea.

Black Tea

The most common production method is Black Tea. Tea leaves processed to become Black Tea are partially dried, rolled then allowed to oxidize after which they are finally dried completely. Black Tea brews best with boiling water, approximately 210 degrees.

Research indicates that Black Tea is best for your cardiovascular system and is still the most consumed tea in the USA and Canada.

Green Tea

Green Tea is plucked and steamed or fired to preserve colour and keep the oils from oxidizing. In addition, the delicate Green Tea leaf requires a much lower water temperature for infusion, approximately 140-170 degrees. This makes Green Tea a natural addition to your work place environment where water coolers dispensing cold and hot water are available.

Research indicates that Green Tea is a great vehicle for system cleansing and speeding up metabolism by up to 10 percent.

Oolong Tea

The production of delicious Oolong Tea requires time honoured tradition and outstanding craftsmanship. The first stage is to pick tea leaves on the morning of a clear day so they will be exposed to the sun. The second stage is to dry them indoors to promote fermentation. The most crucial part in the production of Oolong Tea, is knowing when to stop fermentation. As Oolong Tea is fermented to some extent, it is called semi-fermented tea. Experience is required to identify the best time to stop the fermentation, which is when the leaves are 30% red and 70% green. After this, they are rubbed repeatedly to generate good flavour, aroma, and texture. Then they are dried using charcoal.

Oolong Tea brews best in water from 180 - 210 degrees.

White Tea

White Tea is tea made from new growth buds and young leaves which have been steamed or fired to inactivate polyphenol oxidation, and then dried. The buds may be shielded from sunlight to prevent formation of chlorophyll. White Tea therefore retains the high concentrations of catechins which are present in fresh tea leaves and are believed to have some value in fighting tumors as well as enhancing immune system function.

White Tea brews best at 180 - 210 degrees.

Herbal Tisanes and Rooibos

Herbal Tisanes are composed of almost any other type of plant besides the Camellia Sinensis. They are generally caffeine free and brew best in water between 180-210 degrees.

Another type of Herbal Tea that is receiving a lot of media attention is Rooibos or Red Tea. Rooibos is grown in Africa, tastes like a Black Tea and is naturally caffeine free. Research indicates that it has the properties of the Camellia Sinensis plant plus additional vitamins. Some are calling it the miracle tea!

Brewing Tea


Hot Tea

Bring freshly drawn cold water to a rolling boil
Use one teaspoon of tea for each 6 oz cup desired
Pour boiling water into teapot and let tea steep for 3-6 minutes according to taste
Add milk, sugar or lemon to taste


Iced Tea (for black or green varieties)

Place 5-6 teaspoons of loose tea into teapot
Pour 1 1/4 cups of boiling water over tea
Steep for 5 minutes, then strain tea into a litre sized pitcher
Fill pitcher with ice and fresh cold water
Sweeten to taste

Iced Tea (for fruit herbal tisanes)

Place 12-15 teaspoons of tisane into teapot
Pour 1 1/4 cups of boiling water over tea
Steep for 10 minutes, then strain tea into one cup of cold water in a litre sized pitcher
Fill pitcher with ice and fresh cold water
Sweeten to taste


TIP: use superfine sugar (available in your grocery store) for quick and effective dissolving.
 

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