Terrific Teas

By: Maria Schwamman

Let your spirit soar with this ancient beverage.

Pick Your Leaf

With about 2,000 varieties of loose-leaf tea available today, it’s good to know the basics.

Black: If you enjoy a heartier, darker brew, choose a black or red tea. The leaves are withered, fully oxidized and dried. The liquid reaches a rich amber shade when steeped.

Green: This greenish yellow tea has only recently become popular in the United States. It’s withered and dried but not oxidized. Contrary to black tea, green tea should be brewed in water that is well below boiling to prevent cooking the leaves.

Oolong: Withered and dried, this tea type is only partially oxidized, so it’s a cross between black and green. Oolong teas tout a bold, full-bodied flavor.

White: The rarest of all types, this colorless tea is withered and dried and tastes lighter and sweeter compared with other teas.

Silence your cell phone, step away from the computer and picture when it was perfectly acceptable, if not expected, to sit down to afternoon tea. Sip the warm beverage from a dainty china cup at your desk and nibble on finger sandwiches or delectable desserts. Feel free to wear your white kid gloves and get out your best linens.

Dr. Patricia Tice, author of “The ABC’s of Business Etiquette,” recommends keeping these things handy when the need for a soothing brew strikes, even if you’re at work. “It’s the little things that are going to make the difference,” she says.

Tea preparation used to be considered a historical art reserved for the graceful and refined, but health benefits have renewed and expanded the interest. Research indicates that black and green teas may reduce the risk of heart disease, as well as gastric, esophageal and skin cancers. Antioxidants in tea may also strengthen the immune system, protect teeth and promote weight loss. But more important, it’s just plain fun to select, steep and sip the perfect cup. Tice offers the following tips:

Look for Leaves. Whether you’re at the grocery store or a specialty tea shop, choose a premium-quality tea—one with full leaves rather than dust. Whole, unbroken leaves add richer flavor.
Start with Cold Water. It produces a fuller-bodied drink.
Forget the Whistle. Instead, choose a kettle that shuts off automatically when the water reaches a boil. If the water boils too long, the tea will taste flat.
Let it Steep. The coloration of a tea is directly related to richness of taste. Place the leaves at the bottom of your cup or in an infuser before pouring. Generally leaves need to steep from two to three minutes, while bags (sachets) take only 10 to 12 seconds. If tea doesn’t reach the desired color in this time, the water isn’t hot enough.

For more information, visit theteadoctor.com

Maria Schwamman just bought her first pair of white gloves; she fully intends to do tea in style.