It has happened.  Someone has told me that they didn’t realize I was such a tea connoisseur.  Didn’t realize I was, either, and don’t think I am, really.  But I am far more experienced and entranced with the stuff than the typical American, I suppose.

“Tea” is really from one plant, Camellia Sinensis.  Everything else made as “tea” is really a tisane, such as rooibos, chamomile, or “herbals,” whether medicinal or not.  Generally, it doesn’t matter if you call an herbal a “tea” or not, and in fact, most online tea shoppes will offer herbals.  But, for the purpose of this page, “Tea” will mean a beverage created primarily from the camellia sinensis plant.

The varieties of tea, believe it or not, are not based on different varieties of tea plant.  The age of the plant in one factor, of course.  The location is another.  Most of the factors, however, involve the oxidation/fermentation process, how the tea is prepared for storage, when the tea is picked and what part is picked.

Green teas are minimally processed, for instance, whereas an Oolong is partially fermented and a red is quite oxidized.  White tea often refers to spring buds rather than fully developed leaves.  Twig tea is usually a cross between a green and an oolong, and includes the stems of the tea plant in addition to some leaves.

Everyone has different needs, tastebuds, and preferences, so what people "should" choose is of course up to them.  Some people have to have the "first flush" while others may not give a leaf's fuzzy hair if they drink the tea filings from a tea shoppe's floor.

Varieties of Tea

Black

Red

Oolong

Twig

Green

White

Containers

Teabags

Loose, bagged

Loose, in tins

Loose, in packed bricks

Loose, later packed in bags

Some Brewing Vessels

Teapot

Cup

Gaiwan

Tetsubin

Pitcher

Some Drinking Vessels

Teacup

Gaiwan

Coffee Mug

Bowl

Tasting Cup

Ways to control tea leaves

Teabag

Teaball

Teastick

Strainer

Gaiwans

Tea press

Materials of Vessels

Cast Iron

Clay

Porcelain

Glass

Condiments

Honey

Sugar

Milk

Lemon

My Favourite Teas and How I Brew Them

Tea:  Twinings, Earl Grey

Amount of tea:  1 teabag

Vessel:  Something that holds 6-8oz

Water amount:  About 6-8oz

Water temp:  not-quite-boiling

Steep time:  1-3 minutes

Infusions:  1

Notes:  None

Tea:  Adagio, Black Dragon Pearls

Amount of tea:  4 pearls

Vessel:  teapot w/strainer

Water amount:  24oz

Water temp:  Boiling

Steep time:  3-5 minutes

Infusions:  2-3

Notes:  None

Tea:  Eden, Twig Tea

Amount of tea:  1 teabag

Vessel:  6-8oz cup

Water amount:  6-8oz

Water temp:  not quite boiling

Steep time:  3 min

Infusions:  1-2

Notes:  None

Tea:  Adagio, Ali Shan

Amount of tea:  1 tsp

Vessel:  Gaiwan

Water amount:  4oz

Water temp:  not quite boiling

Steep time:  2 mins to last sip

Infusions:  7-10

Notes:  None

Alternative:  Gong fu style (now preferred)

Tea:  Adagio, Jasmine #12

Amount of tea:  2 TBS

Vessel:  Tetsubin w/mesh strainer

Water amount:  18oz

Water temp:  Not quite boiling

Steep time:  3-4 minutes

Infusions:  2-3

Notes:  None

Tea:  VT Liberty Tea Co, Osmanthus Oolong

Amount of tea:  1TBS

Vessel:  Cup

Water amount:  8oz

Water temp:  Not quite boiling

Steep time:  3-5 minutes

Infusions:  2-3

Notes:  None

Tea:  Dobra Tea, Da Hong Pao

Amount of tea:  2TBS

Vessel:  Teapot w/strainer

Water amount:  24oz

Water temp:  Not quite boiling

Steep time:  3-4 minutes

Infusions:  2-3

Notes:  None

Tea: 

Amount of tea: 

Vessel: 

Water amount: 

Water temp: 

Steep time: 

Infusions: 

Notes:  None