With January being national Hot Tea Month, loose leaf tea is getting a lot of attention. For those of you who have some questions as to where to start and which tea might be right for you, this post is for you :)

Many people are surprised to learn that all teas, white, green, oolong and black, are made from the leaves of the same plant: Camellia sinensis.
While weather conditions and soil contribute to the final taste of the tea, the significant differences of tea type develop in the oxidation process of the leaves. Oxidation begins a process of drying and withering. A black tea is fully oxidized, causing it to turn black, while a white tea is barely oxidized at all, thus retaining its soft, silvery down.

Pu’erh teas are aged and fermented. 60–70 mg of caffeine per 8 oz cup.

Black teas are fully oxidized teas. 40 – 60 mg of caffeine per 8 oz cup.

Oolong teas are semi–oxidized, which places them mid–way between green and black teas. The caffeine content and antioxidant level is also mid–way between that of green and black teas, 25 – 35 mg caffeine/8 oz cup.

Green tea leaves are only very slightly oxidized. 20 – 30 mg caffeine/8 oz cup.

White teas are the least processed of all teas. They release the least amount of caffeine of all teas, 10-15 milligrams per 8 oz cup.

Sipping a cup of tea at every afternoon will begin to bring you some of the feelings of well-being from tea, but to reap the full protective rewards of loose leaf, you need to drink 32 to 64 oz a day. This level of tea consumption is not uncommon in many parts of the world, but for most Americans it probably represents a significant shift.

So in short, be it white, green, oolong or black – or from India, China, Japan or Sri Lanka – you can drink up and feel good about it!

Morning pu'erh tea steep in my kitchen

A great deal of my work here at The Tea Spot involves simply talking about tea. I know, it’s a pretty great gig. Wherever I am passing out tea samples, I’m always approached by one or two people who have a number of questions to ask me about tea. The questions are generally quite simple: “What’s the difference between white and green tea?” Or, “Now, just what is oolong?” I’m very happy to answer these questions, because to me they indicate good things.

To many, I think, the world of loose leaf tea seems like an unnecessarily intimidating place. There is much to know, and some people see the ritual in brewing loose leaf tea as clutter. But when people ask me these questions, it means they’ve had exposure, they’re interested in the possibilities, they have open minds. I always hope that when I explain a type of tea to someone, they’ll go and shortly after pick one off the shelf (maybe ours, maybe not). Likewise, I love running into the person who is just simply surprised at how good their tea tastes. One woman last week exclaimed, looking into her Boulder Blues, “It’s so smooth! I can’t believe it! It’s not bitter at all!” I poured her another cup and said, “Your tea should never be bitter.” But to many, that is the expectation—that tea is weak and bitter, and involves dropping an office staple into your cup. I’m happy to see some people start to turn their heads in our direction, even if its just for a peek and a cup.

MILKY COCONUT OOLONG BOUILLABAISSE

Yields: 4 servings

Ingredients:

1 qt fish stock

2 TBS MILKY COCONUT OONLONG

2 TBS olive oil

1 yellow onion, sliced

2 cups leeks, finely sliced

1 tsp garlic, chopped

1/4 tsp fennel seed

1 lb shrimp, shelled & deveined

8 clams

12 mussels

8 scallops

1 lb calamari

8 oz diced tomatoes, drained

1 cup white wine

1 bay leaf

1/4 tsp dried thyme

2 TBS parsley

salt & pepper to taste

Preparation:

1. Bring fish stock to a boil. Add the MILKY COCONUT OOLONG and steep for 5-6 minutes. Strain the tea leaves and reserve tea stock.
2. Heat oil in a straight side saute pan. Add the onions, leeks, garlic and fennel seed and sweat until soften.
3. Add shrimp, calamari & scallops, cover & cook for 2-3 minutes.
4. Add clams & mussels. Cover and cook for 2-3 minutes.
   
5. Add tomato, tea stock, wine, bay leaf, thyme & salt & pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes until clams & mussels open.
6. To serve, place equal parts of mussels, clams, shrimp, scallops, calamari and broth in 4 bowls. Garnish with parsley and serve with crostini & rouille.