Tea Infographic

A few tea facts

Afternoon tea

Brewing

The milk question

A few tea facts

Surprisingly, considering there are hundreds of varieties, all tea comes from the same plant; the Camellia Sinensis. The two sub-species of this plant are native to China (the “home of tea”) and Assam in India. Tea is best grown nearest to the Equator, and the growing conditions make a huge difference to strength and flavour. China (who can date tea consumption officially back to around 600AD) is the biggest producer, followed by India, and it is estimated that in the UK, who first tasted tea in the C17th, more than 60 billion cups of tea are drunk every year.

Afternoon tea

How do you fill the gap between lunch and dinner? Well the 7th Duchess of Bedford is believed to have come up with the genius idea of having friends round for “afternoon tea” around the 1830s. And we have never looked back. When it comes to types of tea, it is all about the flavour and not the strength, and every tea shop and hotel will generally have their own specific blend. Some blends also lend better to being paired with savoury or sweet treats, so don’t be afraid to mix and match your teas throughout the whole experience.

Brewing

The good news is that in reality there are no hard and fast rules to brewing tea. Most teas come with general guidelines to get you started, but don’t be afraid to tinker with the advice. The true joy of this drink is in the many permutations you can experiment with to find your perfect brew. Why not play around and create your own “tea ceremony”, by trying different brewing (or steeping) techniques and amounts of tea, to create a blend just for you. Most tea experts however agree that boiling water is essential for black teas, whereas green teas tend to be best just off the boil (allowing at least ten seconds too elapse before pouring the water).

The Milk Question

Probably the most asked question, and the biggest stumbling block for experimentation for people who are new to tea, is: Do I take milk with this? The simplest rule of thumb is that the lighter and more delicate the tea, the less likely milk is taken with it as it would spoil or overwhelm the flavour.

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Kenya

Description

Kenya is blessed with a climate that allows tea to be grown all-year-round, so chances are if you opt for the tea bag option, there will be Kenyan influence in there somewhere. Alongside Assam this is the strongest (maltiest) of all teas, with the most tannin. It is often used in blends to add depth of colour, as generally, once brewed, it has a bright, coppery tone. The great thing about this tea is that it can be paired with strong flavours.

Strength Flavour

Brisk and perky, it is blessed with a smooth flavour that perfectly balances out the tannin and astringent nature of the leaves.

Best Drunk

With milk

Ceylon (Orange Pekoe)

Description

Still often referred in the tea trade as Sri Lanka’s former name, Ceylon, this country is one of the biggest producers of tea in the world. Its’ refreshing and slightly sweet flavour is used in many tea blends, particularly popular afternoon and breakfast varieties. Despite the name “Orange Pekoe”, Ceylon tea doesn’t taste zesty; it is just a phrase to describe the high-quality of the tea.

Strength Flavour

An intriguing contrasting tea; intense and bright tasting, yet still retaining a sweetly delicate flavour.

Best Drunk

Milk optional

Indonesia

Description

This country’s finest teas come from the islands of Java and Sumatra. Indonesian black teas are used traditionally for blending due to their brisk notes.

Strength Flavour

A lively, dark tea with a richer and less astringent flavour.

Best Drunk

Milk actually heightens the taste

Japanese Green Tea

Description

The Japanese love their green tea and the best types tend to come from the Yame and Uji regions. In Japan, green tea is steamed the moment it is picked to keep it greener (rather than fired), which makes for a slightly sweeter variation. The most common teas are Sencha and Bancha. The former comes from the first leaf pickings, which makes it only mildly astringent and more delicate, while the latter is steamed for longer for a richer and deeper taste. The more expensive, Gyukuro, is grown under the shade to give it a more refined and sweeter taste than the other teas.

Strength Flavour

The steamed leaves have a darker colour, and although still sweet and delicate, has more of a green-nearly spinach (grassy) taste than its counterparts.

Best Drunk

Without milk

Large leaf Assam

Description

One of the world’s oldest teas, Assam is famous for its full-bodied strength and malty taste. Grown in an incredibly hot and humid climate, the tea produces rich, amber-coloured blends and a robust nature, making it the ideal first cuppa of the day. Assam lends strength and pungency to many breakfast blends. The large leaf tends to be a bit gentler than its small leaf counterpart.

Strength Flavour

Brisk, full-bodied and malty

Best Drunk

With milk

Small leaf Assam

Description

One of the strongest, and certainly one of the maltiest; small leaf Assam is a robust tea, often used in Irish Breakfast tea as opposed to large leaf which is a cornerstone of English Breakfast. The smaller leaves need less volume to get the full Assam effect. The perfect pick-me-up!

Strength Flavour

Robust, rich and malty

Best Drunk

With milk

First Flush Darjeeling

Description

India’s Darjeeling is the darling of afternoon tea aficionados. Sometimes referred to as the “Champagne of Teas”, the first flush, picked at the start of spring, is seen as the height of high-quality. It should be lightly brewed , with the pot topped up with water as you drink and never drunk with milk! Usually combined with teas from Ceylon to make the afternoon tea blend; this is an aromatic and refreshing tea.

Strength Flavour

Delicate, light with a hint of green tea clarity and slight muscatel overtones - this is the perfect accompaniment to food

Best Drunk

Without milk

Second Flush Darjeeling

Description

Picked during the summer, this is more mature, and therefore slightly stronger, than the first flush.It has a wonderful combination of smoothness and dryness and is usually more fruity that its counterpart. For some tea lovers, this gives the second flush a more balanced taste to Darjeeling’s renowned, muscatel flavour.

Strength Flavour

Medium strength though still light and sweet with a green muscatel flavour

Best Drunk

Milk optional

Yunnan

Description

Tea from Yunnan could almost be described as the Chinese version of Assam; thanks to its earthy, malty flavour. Full-bodied and rich, tea from the area is ideal for breakfast blends and its less tannic taste sets it apart from Assam. Famous teas from the province include pu erh, which is grown exclusively in Yunnan.

Strength Flavour

Smooth and sweet, with a distinctive malty flavour

Best Drunk

With milk

Pouchong

Description

This Taiwanese tea sits between oolong and green tea in the taste stakes. Mellower than oolong, but slightly stronger tasting than green, it balances the freshness of green tea with a light golden hue when brewed.

Strength Flavour

Mild and mellow with a smooth, sweet taste

Best Drunk

Without milk

Nilgiri

Description

This Southern Indian tea is dark and fragrantly flavoured, and its mellow taste makes it ideal for blending into tea bags. Naturally sweet and smooth, Nilgiri boasts a bright amber colour when brewed.

Strength Flavour

Refreshingly sweet and delicate, with brisk fruity notes

Best Drunk

Without milk but you can try a slice of lemon

Yellow

Description

Chinese yellow tea is so closely related to green, they could be called siblings. It only differs due to the longer processing method, which leaves it with a less grassy flavour than green tea. A light and refreshing tea, yellow tea has similar health benefits to those boasted by green, however its smoother taste makes it slightly easier to swallow.

Strength Flavour

Light, delicate and sweet and just a bit fruity

Best Drunk

Without milk

White

Description

Made by the youngest buds and softest leaves of the Camellia Sinensis, this is the lightest of the light when it comes to teas. The leaves are dried by the Chinese mountain air giving white tea a wonderful pale gold colour when brewed. Famous types of white tea are White Peony and Silver Needles.

Strength Flavour

Delicately smooth with a lovely sweet taste

Best Drunk

Without milk

Green

Description

Although originating in China, green tea is now produced by most tea-growing countries, because of the popularity surrounding its perceived health benefits. Green tea differs from black in as much as it is dried as soon as it is picked, leaving it completely unoxidised. It can vary greatly in taste and colour, but it is always light and refreshing.

Strength Flavour

Sweet with delicate grassy notes

Best Drunk

Without milk

Oolong

Description

Incredibly popular in China (where it is also known as “Black Dragon”) this large-leaf tea sits between green tea and black. Again revered for its health and weight-loss properties, it is perfect for drinking in the late afternoon or evening. Although the taste can move from floral to woody, depending on how it is processed, it has a rich complexity and a surprising sweet flavour.

Strength Flavour

Exotic and rich, with a delicately sweet floral flavour

Best Drunk

Without milk

Jasmine

Description

Essentially a green tea, scented Jasmine blossoms are placed within the harvested green tea layers to create a more floral, rather than grassy-flavoured, tea during the process. The flowers are picked during the day and then layered with long leaves of fine green tea, so when they open overnight, the tea absorbs their heady scent. This ensures the petals’ powerful sweetness is captured and gives the tea a full, yet soft, aroma.

Strength Flavour

Delicate yet sweet, with hints of Jasmine

Best Drunk

Without milk

Pu erh

Description

Exclusively grown in the Yunnan province of China, this tea can probably be best described as being "an acquired taste". Once harvested the leaves, which grow wild on the hillsides, are compressed into cakes and left to mature, sometimes up to 50 years. The longer it is left, the sweeter it becomes. The price also naturally goes up! This tea surged into popularity as a slimming aid, after the likes of Victoria Beckham revealed she drank it for its health and fat-burning properties.

Strength Flavour

Earthy and mature, yet smooth tasting

Best Drunk

Without milk

Afternoon Tea

Description

Every tea room or tea supplier will have their own idea of what constitutes an afternoon tea blend. A good rule of thumb is that they will generally include a blend of Darjeeling and Ceylon teas. These are generally light and refreshing – and different blends can be taken to complement the savoury and sweet elements of a traditional afternoon tea.

Strength Flavour

Medium-bodied and refreshing

Best Drunk

Milk optional

English Breakfast

Description

Probably one of the most famous and popular blends, English breakfast tea is drunk around the world. Although every tea emporium will have its own version, the classic combination usually contains Assam, which gives the tea its robust strength, added to that is Ceylon to give it its distinct flavour and finally Kenyan tea is added to give it colour.

Strength Flavour

Dry and toasty

Best Drunk

With milk

Irish Breakfast

Description

Irish breakfast tea is made up of the same components as its close cousin, English breakfast, however the addition of small leaf Assam to the blend, alongside Ceylon and Kenyan teas, gives it a slightly stronger earthy and malty note.

Strength Flavour

Dry and malty

Best Drunk

With milk

Earl Grey

Description

Named after the Prime Minister, Charles, 2nd Earl Grey, this is probably one of the most recognised and widely bought black teas in the world. Flavoured with the stimulating citrus bergamot oil, which gives the tea its distinct taste, this is a popular afternoon tea choice.

Strength Flavour

Refreshing and fragrant; a mellow tea with citrusy undertones

Best Drunk

Milk and lemon optional

Gunpowder

Description

Despite the explosive name, this is quite a delicate Chinese tea. So named because of the leaves resemblance to gunpowder pellets, the leaves gently uncurl when brewed for a gentle tea making experience. It has a lovely honey colour when brewed and a smooth finish

Strength Flavour

A delicately herby, sweetly smooth blend

Best Drunk

Milk optional

Lapsang Souchong

Description

One of the most widely exported Chinese teas; lapsang souchong is also one of the most distinctive teas on the market. The processing method of firing the leaves over smoking pine needles, gives it a delicious and evocative smoky flavour for what is essentially a delicate tea.

Strength Flavour

An unmistakable rich and smoky flavour

Best Drunk

Without milk

Chai

Description

This spicy Indian treat is one tea in which the question around whether to take it with milk is always met with a resounding “yes”! Chai, which is Hindi for tea and quickly adopted into slang by the British; “a cup of cha”, has surged in popularity in the West in recent years. Warm, soothing and sweet, it is a blend of black tea with various spices added to it. These can include combinations of: cinnamon, cloves, ginger, cardamom, black pepper, nutmeg and star anise, depending on who is making it.

Strength Flavour

Spicy, smooth and sweet

Best Drunk

Best with warm milk and sugar