KEY POINTS:
Just what is the secret to brewing the perfect cuppa? Jennie Milsom finds out from tea guru Leanne Pratt
Is tea made just from the leaves?
Yes. Tea pickers always pick the two smallest leaves from the bud at the top of the plant.
What should that perennial fave, English breakfast tea, taste like?
Our blend - the Breakfast Brew - has a strong, malty taste with fresh, subtle spicy notes.
Enough chit chat, let's get straight to the real issue - when should you add the milk?
There are many debates on this but adding milk after pouring tea gives you more control over the final colour and flavour. Either way, tea should always be properly brewed first, for about three minutes. Adding milk before this will limit the amount of antioxidants extracted.
Antioxidants? So tea is good for you?
Absolutely. Tea contains antioxidants which protect every cell in the body. It also contains an amino acid called L-theanine which makes you feel alert, relaxed and happy - the ultimate state to be in. Tea has also been shown to improve memory and concentration and reduce stress. You'll need to drink around five cups a day toexperience any health benefits.
But what about all that caffeine?
How much caffeine in your tea depends on the leaf; the finer it's cut, the greater the surface area for the caffeine to be extracted, so the higher the levels. Generally, black tea has half the caffeine of coffee, green tea has half the amount of black tea, and white tea has half the amount of green. Caffeine in tea is released slowly, so the highs and lows normally associated with it disappear.
What's the difference between black and green tea?
They're the same plant, just the way it's processed. For black tea, the leaves are picked and withered on racks, then oxidised (exposed to the air which turns them black) and fired to dry out. Green tea leaves are withered but not oxidised. The white tea process is much simpler; the leaves are just picked and left to dry.
Is adding sugar a sin?
Sugar can sometimes bring out the spice flavours in flavoured black tea - in chai, for example. Honey can be a good alternative to sugar but go for a mild-tasting one that won't overpower the tea's flavours.
And should we scorn teabag-users?
Tea in bags is more finely cut, which destroys the antioxidants, so loose tea is generally better for you.
How long will tea last?
Store it in a tin in a cool place and it lasts up to a year.
Is there a best cup option?
I like mine in a glass as it doesn't impart any other flavours, but bone china or porcelain are lovely for black tea. If you're buying a takeaway, go for an uncoated cup. Some foam cups can be unbelievably toxic, as the hot water releases chemicals into the drink.
Is there one, single unbreakable, golden rule for making a good cuppa?
Brew for three minutes; it takes that long to extract the antioxidants and for the depth of flavour to come out. Don't be alarmed if it looks really dark, it doesn't mean the tea will be over-brewed.
Leanne Pratt owns Aaah! Nourishing Tea, Elliott Stables, 39 Elliott St, Auckland. www.aaahtea.co.nz
- Detours, HoS
