Tea School

It's been a while since I've posted. I HAVE been drinking tea, but alas, nothing new. I have a few reviews that I've stashed away, but I can't find them at the moment. Sorry.

Today, DAVIDsTEA launched a new Tea School, which is basically Tea 101. The premise is to introduce the public to the very basic version of the tea knowledge that the Tea Guides have. I took notes. I have to share my new knowledge with my loyal readers, don't you know.


During the presentation, they discussed the process of harvesting teas, the 5 "Golden Rules" of tea brewing, and the different types of tea (well, those related to the camellia sinensis plant). We also had a chance to taste several different teas. I'm not going to share all my notes, but I would definitely recommend that, if you have a chance, partake in a Tea School class. It's really quite a neat experience.

In this edition, I'll talk about harvesting teas, and the Golden Rules of Steeping. Types of tea will be for the next installment.

DAVID'S TEA SCHOOL (Tea 101)

Camellia Sinensis is an evergreen shrub native to Asia, though it is now grown all over the world.

Harvesting Teas

1. Pluck - remove the leaves from the plant. This is mostly still done by hand, though there are plucking machines. 
2. Wither - basically, let them dry out a bit.
3. Roll - this bruises the leaves, causing the sap/oils/juices to seep out and produce a more robust flavour.
4. Oxidize - also known as fermentation, this part of the process releases tannins. Just like your apple turns brown after you bite into it, so the tea leaves turn brown as well. 
5. Fire - this stops the oxidation process, and "locks" the tea into it's final form. This can be done over a fire, by baking it, or leaving it in the sun. 

Golden Rules of Steeping

1. Size Matters. Why? Your tea leaves need room to unfurl themselves. How much room are you leaving for your leaves to expand? You have several different options here. You can let them steep in an infuser, a tea ball, give them a whole pot, use a bombilla (straw with a filter), use tea bags, or use a mug with a filter. 
2. Measure it! It's important to make sure you're measuring your tea. This means you get the perfect cup, every time.
3. Proper Temperature. Is your tea ever bitter? Your water was probably too hot. Every tea has the optimal temperature for best flavour. If the water is too hot, it will burn the leaves, leading to bitter grossness. It's amazing how much of a difference temperature can make while brewing tea!
4. Steep Time. Some teas can withstand longer steep times, while some teas only require 30-60 seconds of steeping for awesome flavour. Some teas get bitter when left to steep too long. 
5. Experiment. Have fun with your teas! Try blending your own (for example, Birthday Cake and Coffee Pu'erh from DAVIDsTEA apparently make an amazing "Tiramisu"), or try different sweeteners. Sugar, honey and agave can all change the taste of your tea. Add milk. Make it a latte. Use soy or almond milk instead of cow's milk. Try it iced. Make it YOUR cup of tea. Figure out what YOU like, not what someone else tells you you should like.