Tea is the most widely consumed beverage in the world. It's made from the leaves of an evergreen shrub native to China; how and where these leaves are grown, and how they're processed after they're picked, determines the quality and flavor of the drink.
Green tea, a specialty of China and Japan, is made from leaves that have been roasted immediately after harvest, and has a strong, bitter taste. Oolong tea is partially fermented, then dried; it has a strength and flavor that is something between green and black tea. Black tea, the most common, is fermented after harvest and then dried.
Sometimes teas are combined with other ingredients to make specialty teas, such as with Earl Grey, which is black tea flavored with bergamot, and jasmine tea, which contains jasmine flowers. Herbal teas (technically called tisanes) are not actually teas at all, but infusions of herbs and spices.
Tea is sold loose and in bags. Buy loose tea whenever possible; the tea in tea bags is often of lower quality. There are several ways to make tea from loose tea leaves: with disposable tea bags, tea balls, and tea pots. Just follow these rules:
- Fill a kettle with cold water and bring to a boil.
- Warm the teapot, if using one, and your teacups with hot water.
- Use 1 teaspoon tea per six ounces of water.
- Pour water over tea and let steep for up to 6 minutes (with any additional steeping, the tea may become bitter).
Most tea in America is drunk iced. When making iced tea, use about twice as much tea as recommended for hot tea above. Put tea leaves in cold water, cover, and refrigerate for at least 24 hours. Strain and enjoy with lemon and sugar.