Tea - a drink that has long been at the centre of many a discussion and debate. From its humble leaves, steeped in hot water, emerges not just a drink but a ritual, a comfort, and a culture shared across the world.
Whether being argued over the “right” way to brew it, the colour it should be, or simply enjoying it in a moment of peace, tea has a way of bringing people together.
What is tea & where did tea come from? Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia Sinensis, an evergreen shrub native to East Asia, which originated in the borderlands of south-western China, north-east India and northern Myanmar.
Legend says that the Chinese Emperor Shen Nong discovered tea in 2737 B.C. when he was sitting beneath a tree while his servant boiled drinking water, when some leaves from the tree blew into the water. Shen Nung, a renowned herbalist, decided to try the infusion that his servant had accidentally created. The tree was a Camellia sinensis, and the resulting drink was what we now call tea.
Fun Fact: After plain water, tea is the most widely consumed drink in the world!
The main types of tea include black, green, white, oolong, pu-erh, purple tea, and herbal infusions. Each offers distinct characteristics and flavours, shaped by varying levels of oxidation, different processing techniques, and the leaves' origin.
Black Tea
The most common & most consumed tea globally, making up to around 75% of the total tea consumption. While it comes from the same Camellia sinensis plant as green tea, its secret lies in full oxidation. When tea leaves are picked, they are rolled to break their cell walls, exposing enzymes to the air, and just like when an apple is out in the air for too long, it goes black, tea does the same. This process converts fresh antioxidants into theaflavins and thearubigins. These give black tea its deep red colour and hearty flavour.
The most popular blend of black tea is Assam, which is grown in the Assam region of India % is known for its strong malty flavour. Best known for Breakfast Teas like Suki's Irish Breakfast and Clipper's English Breakfast Tea. This tea's high caffeine content and robust flavour make it perfect for waking up and starting the day. If you like to add milk to your tea or enjoy a bold, brisk, malty cup, Assam is ideal for you.
Loose Leaf Vs Bag - Loose leaf allows the water to flow through the whole leaf, extracting more complex flavours. Bags often contain "dust and fannings," which brew faster but can be more bitter.
Brewing tip - Opt for 95–100°C for 3–5 mins. Fully oxidised leaves need boiling water to release bold flavours.
Green Tea
Green Tea follows in second, accounting for around 20% of total tea consumption.
Every variety of tea originates from the same source: the Camellia sinensis plant. Green tea specifically earns its title from the vibrant, emerald hue produced by brewing leaves that remain unfermented and minimally processed.
Beyond its soothing nature, green tea is a wellness powerhouse. It serves as a calming beverage that sharpens both focus and mental alertness. From a physical standpoint, it supports cardiovascular health, aids digestion, and may assist in regulating blood sugar levels.
It is an excellent choice for those seeking a tasty, calorie-free, and unsweetened hot drink, especially if you want to reduce your caffeine intake compared to a standard cup of coffee.
Sencha is the most common type of green tea consumed globally, with Matcha being the most trendy & upcoming.
Brewing tip - Opt for around 75–80°C for 2–3 mins. Lower heat keeps it sweet and prevents bitterness.
Oolong Tea
Oolong tea is often called the "Chameleon of Tea" because it sits perfectly between green and black tea. It falls into a tea category of its own. An oolong may end up with more black-tea characteristics or more green-tea characteristics, depending on the direction the tea master takes.
The secret to Oolong is Partial Oxidation. While green tea is 0% oxidized and black tea is 100%, Oolong can be anywhere from 10% to 80%.
Many tea lovers drink Oolong Tea because of its health properties and energising effect. Oolong Tea is rich in antioxidants, vitamins, manganese, potassium, magnesium, and sodium. Oolong Tea has also been associated with anti-inflammatory and relaxing properties
What is the process? - Tea Master's "bruise" the edges of the leaves by shaking them in bamboo baskets. This starts the oxidation. When the leaf reaches the perfect colour and aroma, they heat it to stop the process exactly where they want it.
Oolong is visually stunning. Some are crafted into tight pearl-shaped balls. When you add hot water, they "dance" and unfold into full leaves. Others are twisted into long, dark, wiry shapes that look like ancient Black Dragons!
Because the oxidation level varies so much, Oolong has the widest flavour range of any tea. Take Clear Springs Oolong, for example, which is Smokey and relaxing, whereas a lightly oxidised variety can be as crisp and floral as a blooming garden.
Don't throw away the leaves! High-quality Oolong is actually better on the second or third steep. The first pour "awakens" the leaf, the second reveals the flavour, and the third shows the tea's soul!
Brewing Tip: Temp: 85°C (hotter than green, cooler than black) for around 3–5 minutes.
Herbal Tea
Unlike Black & Green teas, Herbal tea is made from a wild mix of roots, flowers, seeds, and even bark and not the Camellia sinensis plant.
Herbal teas are like nature’s original pharmacy. Since they aren't tied to a single plant, their benefits are as diverse as the ingredients themselves.
- Peppermint - Digestive Aid. Menthol relaxes the muscles in the digestive tract, helping with bloating and IBS symptoms. Clippers Peppermint Tea is one of our popular choices.
- Chamomile - Sleep & Anxiety. Contains apigenin, an antioxidant that binds to brain receptors to promote sleepiness. We serve Suki's Chamomile in-house & it is a real crowd pleaser!
- Ginger - Anti-Nausea. Contains gingerols, which are excellent for motion sickness, morning sickness, or joint pain. Yogi's Ginger Tea is a solid choice.
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Echinacea - Immune Support. Often used to shorten the duration of the common cold by stimulating the immune system. Dr Stuart's Echinacea Plus is an
exhilarating herbal infusion with hibiscus, peppermint & echinacea.
Rooibos: The "Red Bush" - Hailing from South Africa, Rooibos (pronounced roy-boss) is actually a legume related to beans and peas! Fun Bit: It’s one of the few herbal teas that tastes great with milk and sugar, making it a perfect caffeine-free substitute for a standard "builder's tea" or Breakfast Tea.
Brewing tip - Unlike green tea, you can’t really "over-brew" most herbal teas. In fact, since you’re trying to extract flavour from tough things like dried roots (ginger) or hard seeds (fennel), they often need a full 5–10 minutes in boiling water to taste their best!
White Tea
Just like black & green teas, White tea too is made from the Camellia sinensis plant. Its leaves and buds are picked just before they are fully open, when they’re covered in fine white hairs. This is where white tea gets its name from.
Out of the three types ( black, green & white), White tea is the least processed. Because of this, it retains a high amount of antioxidants.
White tea is packed with a type of polyphenol called catechins.
Polyphenols are plant-based molecules that act as antioxidants inside the body. Antioxidants protect the cells from damage by compounds called free radicals. Too much free radical damage can have harmful effects on the body. It is linked to ageing, chronic inflammation, a weakened immune system and a variety of harmful diseases
Fortunately, white tea is a heavy hitter when it comes to taking down free radicals. Even though green tea usually gets all the hype for being the "healthy one," research shows that white tea actually offers pretty much the same antioxidant perks. It's a great alternative if you want all those health benefits but prefer a different flavour. Ministry Of Tea's White Tea is a great White Tea to kickstart your day with.
Brewing Tip - It is recommended not to use boiling water as it will scorch the leaves, but to aim for 75-85°C.
The Great Debate: Miffy or Tiffy?
Should the milk go in first (Miffy) or the tea first (Tiffy)? When brewing in a mug, Tiffy is the winner. Adding cold milk too early lowers the water temperature and stunts the brewing process. If you want that perfect cup, let the tea bag finish its job before the milk makes an appearance!
