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 dust from 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 steeps 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 prevent oxidation. In addition, the delicate Green Tea leaf requires a much lower water temperature for infusion, approximately 140-170 degrees. To get this temperature, you can bring your kettle to a boil and then allow it to cool for about 7 minutes before using the water to steep your green tea.

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 oxidation. The most crucial part in the production of Oolong Tea, is knowing when to stop oxidation. As Oolong Tea is oxidized to some extent, it is called semi-oxidized tea. Experience is required to identify the best time to stop the oxidation, which is typically 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 steeps best in water from 180 - 210 degrees.

White Tea

White Tea is tea made from new growth buds and young leaves which have been dried immediately after plucking to inactivate oxidation. White Tea retains 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 steeps best at 175 - 180 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.

One type of Herbal Tea that is receiving a lot of media attention is Rooibos or Red Tea. Rooibos (pronounced "Roy Boss") is grown in South Africa and is naturally caffeine free. Research indicates that it has the properties of the Camellia Sinensis plant plus additional vitamins. Rooibos is great for helping to aid digestion and is commonly used for relieving babies with colic!

Steeping Tea


Hot Tea

Bring freshly drawn cold water to a rolling boil
Use one teaspoon of tea for each 8 oz cup desired
Pour boiling water (or cooler if you are preparing green or white tea) 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 4-5 tablespoons 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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