Tea: infusion from cured Camellia sinensis leaves.
- black flavored/classic (For example, earl grey is a black tea leaf that has been flavored with bergamot. Darjeeling, on the other hand, is a type of tea leaf grown in a particular region and is "classic".)
- green flavored/classic/oolong
- white
Tisane: infusion using non tea matter
- herb (ex. Valerian, mint)
- fruit/peel (ex. orange, lemon, ginger)
- flower (ex. lavender, chamomile)
- rooibos
Chai = Milk tea
Masala Chai = Spiced milk tea (what we get when we say chai in a coffee shop)
Often, tea is not prepared correctly and becomes weak/bitter/over saturated. You might find you enjoy tea if it is infused properly. Each tea has specific brewing instructions. ALWAYS cover your tea pot/mug when steeping, otherwise all of the lovely, aromatic volatile oils are lost (in the steam) as you infuse.
Aromatic black teas are (generally) two (large) tsp of leaf/14 oz water. Steep for 2-2 1/2 minutes. Try adding milk/cream and/or honey. Regional black teas are approx. the same. Darjeeling should be steeped for 3-4 minutes. Russian Caravan should be steeped for 2 1/2 - 3. Irish Breakfast should be just under 3. The more delicate the leaf, the shorter it should be steeped.
Green teas should (USUALLY) be steeped for a minute or minute and a half. Any longer and your beverage will be nasty and bitter. White teas should also only be steeped for a minute.
Tisanes are tricky because one is infusing roots, peels, leaves, or petals. Each has a different direction attached. Generally, the tougher the plant material, the longer it should be steeped for. Roots/peels can be steeped for 5-10 minutes. Leaves, a few minutes. Most petals should only be immersed in water for a minute. Maybe a minute and a half.
My favorite teas are:
Russian Caravan
Earl Grey
Lapsang Soushong
My favorite tisane is (right now):
Double serving of Peppermint steeped for 3 minutes in approx 10 oz water. Add 6 oz milk and 2 tsp honey. It's delicious.