By Tiffany Picard

Earthy. Floral. Spicy. Buttery. These are some of the many flavors that can be found in a humble cup of tea. Many people consider tea to be nothing more than a convenient liquid to wash down a meal, but this beverage represents a world of flavors that can delight the palate of any food aficionado.  All tea comes from the camellia sinensis plant. But like wine, the taste of tea can vary due to plant varietal, cultivation and terroir. Once you’ve experienced the variety of flavors that tea can offer, you’ll understand why tea is the most consumed beverage worldwide, second only to water! Here is a quick tour through some of the teas of Asia:

White Tea

To make white tea, the most tender leaves and buds of the tea plant are simply picked, lightly steamed and dried. The resulting flavor is smooth and sweet. If you like white wine, you’ll most likely love white teas.
Food pairings: Because of its delicate flavor, it’s best to enjoy white tea by itself, or as an aperitif.

Green Tea

Before the picked tea leaves can turn brown from exposure to oxygen, the oxidation process is halted, preserving the rich green color of the tea leaves. Japanese green teas are famed for their bright green color and fresh, grassy flavor. Teas in Japan are often grown near sea level, and you can often discern nuances of oceanic air and seaweed. Matcha, powdered green tea from Japan, is a very ancient style of tea drinking still used in the Japanese tea ceremony. Chinese green teas are completely different, often with nutty notes and hints of edamame or green beans. Korea also produces extraordinary green teas, and the country’s unique tea ceremony elevates the brewing of loose-leaf green tea to an art form.
Food pairings: Lightly flavored dishes such as grilled halibut, vegetable stir fry or sushi.

Oolong Tea

Oolong teas are partially oxidized. The leaves are traditionally infused many times over, with each infusion yielding different complex flavors. Many oolongs from Taiwan are renowned for their light, sweet flavors, often with hints of honey, incense or stone fruits. Chinese oolongs range from wildly floral to dark and roasty. Coffee drinkers wanting to get into tea may enjoy darker Chinese oolongs.
Food pairings: Desserts such as oat scones and coconut bread for the greener oolongs; tiramisu and berry pie for darker oolongs.

Black Tea

Black tea is completely oxidized, which results in a strong brew that stands up well to milk and sugar. European teas such as English Breakfast and Earl Grey are actually produced in Asia -- usually they are a blend of Indian or Sri Lankan black teas. In India, masala chai is a creamy, spicy blend made of black tea, milk, sugar, cardamom, peppercorn and other spices simmered together. Darjeeling tea from India is considered the champagne of teas for its crisp, muscatel notes and the golden color of the infused tea. China also produces unique black teas that are less astringent than Indian teas, often with a smooth winey finish and chocolatey aroma.
Food pairings: Dishes such as pesto salmon, shepherd’s pie or Peking duck.

Pu-Erh Tea

This Chinese tea undergoes a special fermentation process, and the flavor can actually improve with age. The taste is like no other tea, often with the earthiness of a rainforest and a hint of smoke or fresh mushroom. The Chinese consider pu-erh to be the best tea for aiding digestion after a heavy meal and promoting healthy cholesterol levels.
Food pairings: Dim sum or pork sirloin, or served after a rich meal as a digestif.

In future editions of Ibuki, we’ll delve deeper into each type of tea, the health benefits of tea and tips for brewing a perfect cup. Now more than ever, quality teas are available in the U.S. and other Western countries. If this two-minute tour piqued your taste buds, stop by your local tea shop or grocery store to start exploring the world of tea!

About the writer
Tiffany Picard is a Seattle-based business consultant who specializes in the tea industry and online marketing. Visit her website at www.t-consultancy.com.