tea 101 //

WHAT IS TEA?

Tea is an infusion made from the dried leaves of a flowering evergreen plant camellia sinensis. Originally native to Eastern and Southern Asia, it is now grown successfully in Africa and South America. Of the four major types of teas, green is primarily from Japan, oolong, mainly from Formosa, black, primarily from Sri Lanka and India, and black scented teas.

In general, each estate and garden uses a single style of processing determined by its elevation, moisture, and farming practices. Tea likes it steamy, growing fastest from sea level to 6,500 feet in hot temperatures with 80 to 150 inches of annual rain, high humidity and fog. At higher elevations or in shade, it grows more slowly. This climatic change also produces a more intensely flavored tea, like that of a Darjeeling.

The Royal Tea Room // tea guide

BLACK TEA

Black teas range from mellow teas from China to full-bodied teas from Assam, India. They are often enjoyed with milk and sugar. Black teas are withered, rolled, fully oxidized, and fired in an oven. This process creates warm toasty flavors. In the best teas complex flavors develop that are reminiscent of honey, malt, and cocoa.

Steeping Temperature

212° F

Steep Time

5 minutes

GREEN TEA

BLACK TEA

Green teas are the most ancient of teas. Originally from China, they were also transplanted to Japan many centuries ago. Green tea production methods vary but the focus is always to fix the green color. Thus, green teas are not oxidized.

Steeping Temperature

175° F

Steep Time

1-3 minutes

WHITE TEA

BLACK TEA

OOLONG TEA

White teas are among the rarest teas in the world. They are the least processed. White tea is made of hand plucked, unopened buds, and often loaded with tiny downy hairs. It brews up a subtle blend of sweetness and vegetal flavors. White teas are grown all over the world, however the best come from Fujian province in China and Sri Lanka in South Asia.

Steeping Temperature

175° F

Steep Time

3 minutes

OOLONG TEA

HERBAL TEAS

OOLONG TEA

Oolongs are semi-oxidized teas, so neither green nor black, but somewhere in between. They likely first appeared 300 years ago in China’s coastal Fujian province. Later they were transplanted to the island off China called Taiwan. Repeated rolling brings the tea to the desired level of oxidation. All this work makes for very fragrant teas that are light in body with fragrant flavors of peaches or tropical flowers.

Steeping Temperature

180-212° F

Steep Time

1-5 minutes

HERBAL TEAS

Whether you call them infusions, tisanes or “teas”, these exclusive brews and blends are made from bark, flowers, leaves and seeds. Herbals have a long tradition in many cultures and are fun to explore in ours.

Steeping Temperature

212° F

Steep Time

5 minutes

MATCHA TEA

HERBAL TEAS

Full of antioxidants and flavor, Matcha, originally used for the Japanese Tea Ceremony, has been around for thousands of years and is a vital, powdered green tea. Made only from the leaves of premium Tencha tea leaves, it is delicious and energizing.

AFERTNOON TEA HISTORY //

WHAT IS AFTERNOON TEA?

Afternoon tea is a British tradition that is long said to have begun with Anna, the seventh Duchess of Bedford who introduced the concept in 1840. The Duchess became hungry around 4 o'clock in the afternoon (well before 8 o'clock dinner) and asked that a tray of tea, bread and butter and cake be brought to her room during the late afternoon. She enjoyed this tradition so much that she began inviting friends to join her.

This pause for tea eventually became a fashionable social event. During the 1880’s upper-class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five o’clock.

For more information on the history of afternoon tea, visit the following:

Destination Tea

Historic UK

HIGH TEA VS. AFTERNOON TEA

While they both include tea as a beverage, afternoon tea includes delicate pastries, small (finger) sandwiches, scones and cakes. High tea originated among English working class who enjoyed tea in the evening at the dining table (i.e. "high" table) accompanied by a more hearty meal consisting of meat, potatoes and vegetables.

Consider the difference this way: high tea is eaten with a fork, knife and spoon, while afternoon tea is the fancy meal of petite finger foods.

let's talk food //

A DELICIOUS DEBATE: JAM & CREAM -OR- CREAM & JAM?

The manner of eating scones (pronounced either scone like ‘gone’ or scone like ‘cone’, there’s no judgement here) can be a point of contention at even the most civilized afternoon tea table.

Returning to the West Country, it is the Cornish way to add a generous dollop of jam, followed by cream, whereas it is the Devonshire way to spread plenty of cream first, then jam. Whichever approach tickles your fancy, all we know is that they’re equally as delicious!

ETIQUETTE: 3-TIER TRAY PRESENTATION

WORK FROM BOTTOM TO TOP

While there are variations to this rule, generally, you will start with the savory course on the bottom tier (finger sandwiches, mini savories), then move to scones with clotted cream and jam and/or lemon curd, and finish with dessert on the top tier.