All About Tea

According to Bon Appetit magazine, tea is the new coffee for many people in international cooking schools.

“Coffee geeks” became the norm once independent coffee shops and major corporations like Starbucks made premium drinks and equipment the hip new thing. However, for many in the culinary academy, tea is on the rise. Warm, aromatic and healthy – this commodity comes with its own set of techniques and dozens of varieties.

Luckily, Jeanette Liu of Miro Tea in Seattle broke down the three major types of tea in Bon Appetit:

• White: This variety is the least processed of the three, so it is delicate and leafy. White tea is also the type that comes closest to what real, pure tea tastes like. The ideal preparation for white tea is 170 degree water and 3 to 4 minutes of steeping time.
• Green: Chock full of antioxidants, grassy and vegetal, green tea is one of the healthiest beverages around. However, mix it with water that’s too hot and it becomes quite bitter. For Japanese-style green tea, water should be 140 degrees. For Chinese-style, it’s 170 degrees. Regardless of which one you prefer, you should only steep green tea for 1-2 minutes.
• Black: If you want to be caffeinated, black tea is perfect for you. Some types of black tea have honey, spice or even chocolate notes. For this variety, water should be boiling and you should steep it for 2-3 minutes.