Yeah, there’s a pretty famous wall to be seen here, but oh the tea!
Bring your climbing shoes, it’s all steps!
First off let me share with you that I do not like coffee. I do not like the taste of it. I do not like the smell of it after it’s brewed. I do not like the consistency of it. I do not like how people are addicted to it and use it as an excuse to be rude or inattentive. But tea, now that is where my heart and tastebuds lie. Tea is the most consumed beverage in the world other than water. Tea is the drink of royals. Tea can be robust, smooth, astringent, refreshing, full bodied, and velvety. It makes all the sense in the world that I would make a thirsty pilgrimage to China.
I must confess, I was a soda drinker in college. Diet Coke was what kept me up all night cramming for exams. I first came to enjoy tea while working for an British run company shortly after college. The cabinets were stocked with tea, and as a young person with limited means, I decided to drink this free beverage, well because free is always better than not free, am I right? However, I did not cross the line into certified tea snob until I started working at Fauchon (fauchon.fr) and was introduced to endless house blends of loose leaf tea in silk tea bags. I felt wasteful to discard the bag when it was finished brewing. My coworker joked that we should save them and sew them into a scarf! (still, not a bad idea!).
If the British company was my gateway drug, and Fauchon was my crack, well then China was the point of no return. In Bejing I visited a tea bazaar where I had a tea tasting and was treated to a lesson on the proper time, temperature and vessels to brew various teas. Needless to say, I was all ears.
As a pastry chef I have learned that time and temperature are the true rulers of the kitchen…after all. chocolate crystalizes, yeast ferments, and souffles rise and while we can help these along, the chef is merely at the mercy of the ingredients and processes. Working in pastry is like being the personal assistant to a first class diva. You do your best to make her look good and create ideal conditions for her to shine, but she is always in charge and has to be treated very carefully.
In Bejing’s tea bazaar (at the intersection of 2nd Ring Rd and Dongmencang Alley) when I encountered people who have an appreciation for the nuances of different teas and treat the different tea leaves like the divas they are, I knew I had to listen and I also knew I was going to taste some kick ass brews.
Once inside, there are various booths which display incredibly gorgeous tea sets. I had to exercise extreme restraint as I could have easily walked out with a tea set for every day of the week and variety of tea. Instead I took photos of them, because come on…NYC apartment, I barely have room for myself.
It was impossible not to fantasize about have a kitchen full of tea sets and hosting tea parties everyday, never using the same set twice.
After browsing through my version of Disneyland, it was time to attend my tea lesson and tasting. We were grouped around a U shaped table where our tea ambassador spoke of the the nuanced art of brewing different types of tea.
The Art of Brewing the Perfect Cup of Tea
The foundation of a great cup lies in the quality of the tea leaves and the water temperature. Different types of tea require different water temperatures to bring out their unique flavors. Green tea, for instance, thrives in cooler temperatures, while black tea benefits from a slightly hotter brew.
- Green Tea Elegance: Green tea, celebrated for its antioxidants and delicate taste, demands a gentle touch in brewing. Begin by heating water to around 175°F (80°C). Allow the leaves to dance in the water for two to three minutes, unveiling a vibrant, grassy infusion. Experiment with variations, such as adding a slice of lemon or a sprig of mint, to enhance the experience. (Recommendation: Teaologie Melonberry Green Tea )
- Black Tea Boldness: For those who appreciate a robust cup, black tea is the go-to choice. Boil water to about 200°F (93°C) and steep the leaves for three to five minutes. The result? A rich, dark liquor that can stand alone or be complemented with milk and sweeteners. (Recommendation: Puttabong 2nd Flush )
- Oolong Opulence: The middle ground between green and black tea, oolong offers a spectrum of flavors. Steeping oolong requires water at approximately 185-205°F (85-96°C) for three to five minutes. Witness the leaves unfurl and savor the balance of floral and fruity notes. Experiment with multiple infusions to capture the full complexity. (Recommendation: Rou Gui Oolong )
- White Tea Whimsy: Delicate and subtle, white tea demands a tender touch. Use water just below boiling, around 160-185°F (71-85°C), and steep for three to five minutes. Revel in the natural sweetness and floral undertones. White tea leaves, with their silvery appearance, create an enchanting experience that’s perfect for quiet contemplation. (Recommendation: Tea Sense Silver Needle White Tea )
- Herbal Harmony: Beyond traditional tea leaves, herbal infusions offer a world of possibilities. From chamomile to peppermint, the brewing process varies widely. Typically, herbal teas require boiling water and a steeping time of five to seven minutes. Explore the therapeutic benefits and unique flavors that herbal blends bring to your teacup. (Recommendation: Pukka Herbal Teas Tea Herbal Collection )
Matcha is entirely different category and deserves its own post, but this is an article about tea, so here you go…
Brewing matcha requires a bit of precision to achieve the best flavor and texture. Here’s a basic recipe for making a traditional bowl of matcha:
Ingredients:
- 1-2 teaspoons of high-quality matcha powder
- Hot water (not boiling, around 160-175°F or 71-80°C)
- Optional: Sweetener (like honey or sugar) to taste
- Optional: Milk or a milk alternative (such as almond milk or soy milk)
Equipment:
- Matcha bowl (chawan)
- Bamboo whisk (chasen)
- Bamboo scoop (chashaku)
- Sifter or fine mesh strainer
Instructions:
- Preheat the Bowl:
- Begin by preheating your matcha bowl by filling it with hot water. Swirl the hot water around for a moment and then discard it.
- Sift the Matcha:
- Sift 1-2 teaspoons of matcha powder into the matcha bowl using a bamboo scoop or spoon. This helps to remove any lumps and ensures a smooth consistency.
- Add Hot Water:
- Heat water to about 160-175°F (71-80°C). Water that is too hot can make the matcha bitter. Pour about 1/4 to 1/3 cup of hot water into the matcha bowl.
- Whisk the Matcha:
- Use a bamboo whisk to whisk the matcha and water vigorously in a “W” or “M” shape until frothy. Hold the whisk loosely and make sure to whisk until the matcha is fully dissolved.
- Adjust to Taste:
- Taste the matcha and adjust the strength and sweetness according to your preference. If you like it sweeter, you can add honey or sugar. If you prefer it creamier, you can add milk or a milk alternative.
- Serve:
- Once you’ve achieved the desired flavor and frothiness, your matcha is ready to be served. Pour it into your favorite mug or enjoy it directly from the matcha bowl.
Remember, the key to a good matcha is using high-quality powder and paying attention to the water temperature and whisking technique. Adjust the measurements and ingredients to suit your personal taste preferences. Here is my favorite matcha store online: (Zen Tea Leaf) They carry ceremonial grade matcha as well as all matcha accessories. Shameless promotion, enter code GATHERINGNOMOSS at checkout and we will both be rewarded!
Happy steeping, my friends!