Tea

warm, refreshing, social

Most teabags bought from the store are low-quality--tea is best purchased as looseleaf (secure, double-wrapped packaging or in a teatin; no windows or glass exposing the tea to light-induced degradation) or from an online seller.

Black teas, herbal teas, and some others will stay fresh for a long time. Green tea and white tea degrade more quickly due to oxidation.

Tea should be stored in an airtight container in a dark, dry place. It should not be frozen, and the container should be firmly sealed (preferably in a teatin with a double lid) to prevent air + bugs from getting in. If the tea is put into a plastic or paper bag, then the packaging should be layered.

Gongfu brewing refers to the practice of using a gaiwan to brew many cups of tea in a single session, using a large ratio of tea leaves to water. Steeps are performed very quickly, and different flavors are brought out throughout the session. This method is best used for teas like puehr or oolong. [gaiwan, fairness pitcher (opt.), teacups, teatray (opt.), teapet (opt.)]

Western brewing refers to the use of a larger tea vessel for a lower leaf to water ratio. Tea is allowed to steep for a longer time, and there are fewer cups of tea within a single session. All the flavors of the tea are brought out at the same time. This method is best used for herbal tea and green tea. [teapot+teacups or infuser basket+mug]

Grandpa-style refers to simply putting the tea leaves in the cup and leaving them in there as you drink. This is best for larger leaves which can be blocked by gently closing the teeth or lips. To avoid bitter tea, it is best to drink only 3/4 of the cup before refilling with more water. [teacup or mug]

Teapot

Gaiwan

Kyusu: a general term for teapots. Japanese ones usually have a side-handle or a handle on the top.

Houhin

Shiboridashi

Yuunomi (teacup)

Senchawan(teabowl)

Matchawan(teabowl)

green tea

genmaicha - tea w/roasted or popped brown rice - warming and comforting

kukicha - twig tea - includes parts of the tea plant which are usually not used, the poor man's tea (but still very good).

bancha - later harvest - a common tea, an everyday drinker

hojicha - roasted green tea - has less caffeine, nutty taste

sencha - steamed - common in many places, a classic

gyokuro - shade-grown - expensive, high caffeine, a rare treat

barley tea

shogayu - ginger tea - good for winter or when you are sick

herbal teas - medicinal - drink when you are sick or can't sleep

Tea Ceremony

Matcha

Wagashi

Mochi

Yokan

Jelly

Black tea, Earl Grey

Steeped hot for a short amount of time before the teabag is removed. Afterwards, milk and/or sugar, or lemon, may be added.

Southern Sweet Tea:

Black tea is heavily steeped; afterwards, a large quantity of sugar is dissolved into the drink. Afterwards, the mixture is diluted with cold water. Sweet tea is best served cold as a way to beat the summer heat.

Herbal tea is also very popular in America, especially flavored teabags. Herbal tea mixes often include ingredients such as lavender, mint, licorice, anise, rosehips, orange peels, and more.

A dessert-like drink that is trendy here is Boba (or Milk Tea). The drink is moreso tea-flavored milk and sugar, with the addition of tapioca balls or poppers.

Afternoon/Low Tea: the classic afternoon tea party--light, or full.

Typical Menu: Eaten in order of savory (finger sandwiches--cucumber, egg salad, ham, salmon), bread-type foods served with jam and cream (scones, crumpets, tea biscuits), and sweets (eclairs, cupcakes, tartlets). On a tiered platter, these food items will be placed in order of consumption, from the savory foods at the bottom to the sweets at the top.

High Tea: a late meal with tea

Herbal tea is not medicine, but placebo and routine may be helpful. It is also a good alternative for someone who doesn't like the taste of tea.

gaiwans + eastern brewing

Green Tea

Herbal