{"id":1769,"date":"2020-06-25T07:00:46","date_gmt":"2020-06-25T05:00:46","guid":{"rendered":"https:\/\/www.coffee-spirit.maxicoffee.com\/guides-achat\/guide-how-to-choose-the-right-tea\/"},"modified":"2024-01-18T14:26:40","modified_gmt":"2024-01-18T13:26:40","slug":"guide-how-to-choose-the-right-tea","status":"publish","type":"buyer-guides","link":"https:\/\/www.coffee-spirit.maxicoffee.com\/en-gb\/guide\/guide-how-to-choose-the-right-tea\/","title":{"rendered":"How to Choose the Right Tea"},"content":{"rendered":"\n
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A short history of tea<\/b><\/h2>\n

Regardless of the variety – be it <\/span>green<\/span><\/a>, black<\/a> or oolong<\/a> – all <\/span>tea<\/b> comes from a plant species known as Camellia Sinensis. It was first brought to Europe by the Dutch in the 17th century.<\/span> These days, the infusion of<\/span> tea leaves<\/b> in water, above all in the form of <\/span>black tea<\/b>, is one of the most consumed drinks in the world<\/a>.<\/span> For their part, the <\/span>Japanese <\/b>are by far the biggest consumers of <\/span>green tea<\/b>.<\/span> For many of us, tea is a <\/span>relaxing <\/b>and <\/span>sociable<\/b> drink. Whether you subscribe to the \u201cquicker the better\u201d tea philosophy or prefer a meticulously prepared infusion, it can be hard sometimes to know which of all the different tea styles and origins to choose.<\/span> Does this ring a bell? Do you find yourself getting lost among the vast expanse of tea available?<\/span> Well, here are a few pointers to help you on your way:<\/span><\/p>\n\n <\/section>\n<\/div>\n\n\n\n

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Choosing your tea: full-bodied, strong or subtle?<\/b><\/h2>\n

Natural teas<\/b> are made up of 100% tea leaves and nothing else. More often than not, <\/span>infusions <\/b>of natural teas present very recognisable tasting notes (in terms of both aroma and flavour). And <\/span>aromatic strength<\/b>, <\/span>body <\/b>and <\/span>tannin levels<\/b> are actually all determined by several different factors related to the provenance of the tea: terroir, altitude, soil, climate, country and oxidation method.<\/span><\/p>\n

Types of tea<\/b><\/h3>\n

More often than not, black tea (which is completely oxidised) offers a very <\/span>full-bodied infusion<\/b> in comparison with green tea (slightly oxidised), which has more <\/span>vegetal notes<\/b> and a slight <\/span>astringency<\/b>. Oolong tea (semi-fermented) is <\/span>full of body<\/b> and presents a hint of <\/span>chestnut <\/b>on the palate. Lastly, <\/span>white tea<\/span><\/a> (not oxidized), is the most <\/span>delicate <\/b>and <\/span>freshest <\/b>category of tea.<\/span><\/p>\n

A question of \u201cterroir\u201d<\/b><\/h3>\n

The geographic origin of the tea leaves has a significant impact on their flavour: for example, black tea grown at low altitude in Assam or Kenya is the most <\/span>robust<\/b>, giving off <\/span>powerful aromas<\/b> that envelop your palate while also retaining a certain fullness of body. On the other hand, <\/span>Darjeeling <\/span><\/a>tea grown in the foothills of the Himalayas has a more <\/span>subtle<\/b>, <\/span>delicate <\/b>flavour. <\/span>Chinese<\/span><\/a> and <\/span>Japanese<\/span> green teas are also more subtle on the palate and offer a hint of bitterness.<\/span> There are also natural tea blends that offer either more balanced or, on the contrary, more distinctive flavours. For example <\/span>English Breakfast<\/span><\/a> tea, originally a blend of <\/span>Assam <\/b>(for its strength), <\/span>Ceylon <\/b>(for its body) and <\/span>Darjeeling <\/b>(for its delicacy), is the ideal choice for all lovers of strong, tannic tea. It goes perfectly with a splash of milk. The same goes for English blend and African Breakfast: the key is to select a tea that matches your personal preferences!<\/span><\/p>\n\n <\/section>\n<\/div>\n\n\n\n

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Earl Grey, Mint Tea and Beyond<\/b><\/h2>\n

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Flavoured tea <\/b>is created by suffusing tea leaves with<\/span> taste agents<\/b> (both natural and synthetic): pieces of fruit, flower petals, essential oils, leaves, spices…<\/span> The best known are the famous <\/span>Earl Grey<\/span><\/a>, a blend of black tea and bergamot oil, and <\/span>mint tea<\/span><\/a>, which is traditionally consumed in North African countries, often very hot and very sweet.<\/span> Different <\/span>flavoured teas<\/b> can be split into categories:<\/span><\/p>\n