Curious about classic teas but overwhelmed by terminology? This extended Q&A demystifies essentials — from water temperature to why certain blacks love milk while greens prefer cooler steeps. Bookmark it as a quick, no-nonsense reference.
Sourcing & Varieties
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What counts as “classic tea”?
Core categories: black, green, white, and oolong — time-tested styles with broad appeal and stable profiles. -
Are classic blacks always strong?
Not always. Some are malty and heavy; others are bright and citrusy. “Classic” means archetypal, not monolithic. -
Are oolongs considered classic?
Yes. Oolong predates many modern trends and represents a pillar between green freshness and black depth. -
Is white tea just weak tea?
No. It’s minimal-process tea, prized for fragrance and texture. Brewed well, it’s nuanced, not feeble. -
Do greens in a classic lineup taste grassy?
Some do; others skew nutty or umami. Processing style (pan-fired vs steamed) matters.
Processing & Freshness
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What’s oxidation?
Enzymatic browning in the leaf after cells are bruised/rolled. It darkens leaves and deepens flavor (black > oolong > green/white). -
Does fresher always mean better?
Usually for greens and delicate whites. Blacks and roasted oolongs can mellow beautifully for months if stored well. -
Whole leaf vs broken leaf?
Whole leaf brings clarity and layered aroma; broken leaf generally extracts faster and stronger, sometimes harsher.
Brewing Fundamentals
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Why does water matter?
Minerals influence sweetness, body, and bitterness. Very hard water can flatten aromatics; chlorine adds off-flavors. -
Exact temperatures?
Black 95–100 °C; Oolong 90–97 °C; Green 75–85 °C; White 85–90 °C. Use cooler water to tame bitterness. -
How much leaf?
Start near 2–3 g per 250 ml. Adjust to taste and leaf size. -
How long to steep?
Blacks 3–4½ min; Greens 1½–3 min; Oolongs 3–5 min; Whites 3–5 min. Taste early, extend if needed. -
What is “gongfu” brewing?
A high-leaf, short-infusion method using a small pot or gaiwan to explore multiple evolving steeps. -
Can I microwave?
Heat water separately; don’t brew leaf in the microwave — it extracts unevenly.
Taste & Troubleshooting
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Tea tastes bitter — why?
Too hot, too long, too much leaf, or very hard water. Drop temp or time, or reduce leaf. -
Tea tastes thin — why?
Too little leaf, too cool water, or a very short infusion. Increase leaf or time. -
Astringency vs bitterness?
Astringency is a drying grip; bitterness is a taste. Some grip adds structure; too much is unpleasant. -
Why does cooled tea taste different?
Volatile compounds shift with temperature. Many teas gain sweetness as they cool.
Milk, Sugar, and Additions
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Which teas handle milk?
Robust blacks. Greens/whites rarely suit milk. Oolongs are usually best neat. -
Sugar or honey?
Optional. Use lightly so sweetness frames, not buries, the tea. -
Lemon slice?
Lovely with bright blacks; avoid mixing lemon and milk.
Cold & Iced Methods
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What’s cold brew?
Steeping leaf in cold water for 6–12 hours. Results are soft, low-bitterness, and very refreshing. -
Flash-chill method?
Brew hot and strong, then pour over ice to lock in aroma and brightness.
Health & Caffeine
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Is classic tea caffeinated?
Yes, naturally. Black generally has more per cup than most greens/whites (brew variables matter). -
Decaf classic teas?
Available via decaffeination, but expect some flavor loss. Naturally lower-caffeine options: certain whites and long-steep oolongs at cooler temps. -
Hydration?
Tea contributes to hydration; caffeine’s mild diuretic effect is often overstated for regular drinkers.
Storage & Equipment
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Best containers?
Opaque tins or dark jars with tight seals. Keep teas separate from spices and coffee. -
How long do they last?
Greens/whites: months. Blacks/roasted oolongs: often longer. Trust your nose — stale tea smells flat. -
Do I need a fancy kettle?
A temperature-controlled kettle helps, but you can approximate with a simple boil-and-cool routine. -
Paper vs metal filters?
Paper filters catch fines and yield a cleaner cup; metal allows more oils and body.
Choosing & Building a Classic Set
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How many teas for a solid “classic” shelf?
Start with four: a robust black, a bright black, a pan-fired green, and a lightly roasted oolong. Add a delicate white later. -
What about scented teas?
They’re delightful, but store separately to protect unscented classics. -
How do I know I’ll like it?
Sample sizes, mixed discovery packs, and simple tasting notes help find your style without waste.
Conclusion
A classic tea collection is not complicated — it’s curated. Use these answers as a springboard, then tailor ratios, temps, and styles to your palate. The best cup is the one you crave again tomorrow.