I’ve lost some time lately to little things like, oh, introducing a second cat to my first cat, plus discovering that NYPL library cards are available to anyone who lives in NY state. So many ebooks of fun, fluffy, escapist reading! So convenient to download while preventing growling cats from killing each other!
But I’ve also been following through on some of the things I said I needed to learn about, when last I wrote. Specifically, I have now read The Tea Book: All Things Tea. Scholarly? Heavens, no. Unbiased? Again no–this was written by some people who own a tea company. So I can’t really blame them for the pages that discuss things like which of that tea brand’s teas are best for whatever mood, etc.
It did, however, serve me well in giving me a very brief history of tea drinking, some recipes, and explanation of the differences between green tea, black tea, and white tea.
In short–most of the difference is in how the tea leaves are processed after they’re picked. There *are* some exceptions to that, like how white tea seems generally accepted to involve younger tea leaves / buds, and matcha tea involves shading the tea bushes for a couple weeks before the harvest. Also you drink the entire leaf with matcha, instead of filtering it out, which makes sense of the fact that when I tried matcha this week it tasted like, well, leaves. (It does taste nice in a milkshake with coconut ice cream, though, FYI.)
Anyway the difference between green tea and black tea is that black tea is allowed to oxidize (more) before they heat it to stop that process.
Plus everyone makes a big deal out of where the tea was grown, including considerations like elevation. That part really sounded a lot like reading about wine.
And… now I know. I’m also intrigued by some of the recipes in The Tea Book; I hadn’t previously considered cooking with tea. That now seems like a grave oversight. Culinary adventures, here I come!