There are so many teas on sale today that the choice is almost limitless. Most people find the particular make of tea they prefer and buy this regularly – for they know that the care taken by the tea-tasters and blenders will ensure its consistent quality. Even if you have a favourite tea it is worthwhile experimenting from time to time by buying some of the speciality teas; these all have their own individual flavour. Some of the most readily available are given below and on page 22.
Blended teas account for practically 90% of all tea sold in Britain. Blending tea has been described by a tea expert as a ‘work of art’ for, in order to achieve the desired flavour, the most careful selection of a great variety of different teas has to be made. After this the blender must choose the right proportion of each tea to achieve the desired result.
The serving suggestions given with the following teas are a guide only; there are no hard and fast rules for when to serve each type of tea, and as all tea lovers know, anytime is teatime.
Indian teas
Darjeeling is grown in the foothills of the Himalayas and is often known as the Champagne of Teas, with its muscatel flavour. It is a good breakfast tea.
Assam is a full-bodied tea with a rich malty flavour. It makes a refreshing drink on a hot day, and is often favoured at breakfast or mid-morning.
Nilgiri produces a light mild-flavoured tea that is perfect for serving after a delicate meal.
Ceylon (Sri Lankan) teas
Dimbula has a fine flavour and a golden colour, and makes a refreshing mid-morning drink.
Nuwara Eliya is a light tea with a delicate taste that is excellent served with lemon or iced.
Kandy is a tea of full-bodied flavour that is ideal as a breakfast, mid-morning or iced drink.
Uva has a pungent flavour and rosy-coloured liquor. It is used extensively for blending.
China teas
Jasmine tea contains real jasmine flowers. It is light and refreshing and makes a soothing late-night drink. It is traditionally served with the meal in Chinese restaurants.
Keemun is a black tea which the Chinese say ‘has the fragrance of an orchid’. Serve with Chinese food or after a meal of white meat or fish.
Lapsang Souchong has a distinctive tarry aroma and smoky taste and should not be taken with milk. Serve after a strong-flavoured meal.
Formosa oolong is the most expensive of all teas. It is semi-fermented, and has a very delicate flavour of peach blossom. Rose-flavoured oolongs are also available. Serve oolongs after a white meat or fish meal, or as a late-night drink.
Tea from Kenya is not only an important ingredient in blended teas but is also sold as a speciality tea. These produce a full-bodied, coppery-coloured beverage that is ideal for the first drink of the day.
Special blends
Earl Grey is one of the best-known speciality teas. It is named after the second Earl Grey who so delighted a Chinese Mandarin with his praise of tea that the blend was created in his honour. It is traditionally a combination of black China and Indian Darjeeling teas, flavoured with oil of bergamot (a small tree of the citrus family). Hot or iced, it is a favourite afternoon tea and is ideal for entertaining or special occasions.
English Breakfast tea can vary from blend to blend, but it is usually Indian and Ceylon teas blended to produce a full-flavoured brew.
Herb teas
For centuries herbs have been used to make various flavoured teas; although in the past the beverage was often referred to as a tisane or a potion. There are two ways in which herbs can be used to make a refreshing and unusual flavoured drink. The first method is to add a small quantity of the selected herb (fresh or dried) to the tea leaves when brewing the tea, in the same way as when making mint tea (see page 19); the second method is to follow the directions for making tea as on page 23, substituting herbs for tea leaves. You can also buy packets of herb-flavoured teas. Many herb teas are improved by the addition of a little lemon juice, and honey makes a good sweetener.
If you find the flavour of the herb teas bitter it may be that you have let the beverage brew for too long; most herbs need a maximum of 5 minutes’ standing time. Herb teas can be served iced or hot.
Some of the most suitable and readily available herbs to use for tea are:
balm (often called lemon balm); basil*; bay**; borage; caraway (use the seeds); chamomile (use the flower heads); elder (use the young flower heads); fenugreek* (use the seeds and only the young leaves); feverfew**; hyssop; lemon verbena; lovage; juniper (use the berries); mint (particularly apple mint, peppermint and spearmint); rosemary; sage; tansy; tarragon; thyme (particularly lemon thyme).
*the leaves are strongly flavoured so should be used sparingly.
**the leaves are very strongly flavoured so use very sparingly until you are sure you like the taste.
In addition to the plants known as herbs you can use cultivated plants too – rose or marigold petals make an excellent flavouring for tea, as do the leaves of rose geraniums.