Tea is a magic drink. It opens doors to worlds we did not know existed. It connects us to other cultures and other histories. Through tea we make new friends and understand ourselves better. And if we take the time to understand and appreciate the dry and wet leaves, as well as the liquor, our sense of taste and smell is heightened, our palate develops new ways of enjoying tea, and every time we drink this generous beverage, we find ourselves on a journey, an adventure of aromas and flavors.
When trying a new tea, the first thing to do is examine the dry leaf and marvel at the range of colors, the shape, size, and regularity of the leaves, the quantity of buds or tips. These visual aspects tell us a great deal about the style of processing and the care taken by the tea maker, but can also fascinate, charm, and inspire us. How can the tea plant give us so many varied and alluring shapes and colors in the silvery buds, the neat little black twists, the tiny green pearls, the fantasy dragon shapes? It’s breathtaking how beautiful they can be.
Next comes the pleasure of choosing a brewing vessel — a favorite teapot, Chinese gaiwan, or simply a large mug with an infuser basket.
And then, measuring the leaf. Whether our chosen method is with a beautiful silver caddy spoon, an Oriental wooden scoop, a Japanese chashaku, or digital scale, this is a vital stage. It is crucial to balance the quantity of leaf with the volume of water required. And the water must start cold, contain plenty of oxygen, and have been filtered to remove all the impurities that can spoil the taste and aroma of the tea. Once the water has been heated and poured onto the leaves, don’t forget to set a timer so as not to steep the tea for too many or too few minutes.
When those crucial, carefully-timed minutes have passed, separate the leaves from the liquor, and pour the brewed tea into the chosen bowl, cup, glass, or mug. Before sipping, enjoy the aroma of the wet tea leaves. The perfume will change as the leaves cool. The infusion of a very fine First Flush Darjeeling can breathe light grassy notes with hints of damp pine needles when hot, but carry an intense aroma of ripe juicy muscatel grapes when cold. Close your eyes and breathe in all those amazing smells. What do they remind you of? Smell the liquor, too. Does it carry the same perfumed layers as the wet leaves?
Now to the tea liquor itself. Enjoy the color. The teas we love can range from yellows as pale as the finest Chablis wine, through golden-greens, blue-greens and jade, to glowing ambers, rich coppery-browns and thick inky blacks. Admire the clarity and brightness, and accept that steamed teas such as sencha may be a little cloudy but still very pretty with their lime cordial colors.
Then taste! Try to take in plenty of oxygen with each sip and feel the texture of the liquid. Is it thin and watery or velvety smooth and buttery? Is it sweet or bitter? Does it have that wonderful umami sweet-savory deliciousness? Let the tea wash over the tongue right to the back of your throat where little droplets will evaporate up into your nose and allow you to enjoy the tea’s full-rounded taste and aroma. The tea may be very complex and multi-layered, or it may fill your mouth with a one or two easily-recognized flavors.
As the liquor cools, the flavor profile may change, making every sip a revelation, an exciting moment of sensory pleasure. And the lingering aftertaste that most teas leave in the little recesses of mouth and throat ensures our continuing contentment and satisfaction long after the final sips are gone.
Guest contributor Jane Pettigrew is a tea historian, writer, consultant, specialist working in the UK and around the world explaining and offering insight into the world of tea. She’s written 15 books and hosts regular master classes and tea tastings. You can find her at www.janepettigrew.com.
Originally published at teforia.com.
