Mastering Tea Time – It’s In The Bag

May 9, 2025 by Chef David

By Chef David

Traditional tea is a beverage made by steeping the leaves of the Camellia sinensis plant (an evergreen shrub native to East Asia) in hot water. Tea comes in several varieties: green, black, and oolong teas, each presents a different flavor profile. Infusions made from other plants are called tisanes (also referred to as herbal tea or botanicals), generally do not contain caffeine.

As a nouveau tea drinker, understanding the terms can elevate your sipping experience and make you a better-informed consumer.

Preparing the Leaves for Tea: Tea leaves are often harvested by hand. After they arrive at the factory, they are dried in this process, called withering. The leaves are spread out to remove as much moisture as possible, making them pliable. They are typically dried for 18 to 24 hours before they go to the rolling machines. The leaves are bent and cut, breaking the cell walls and releasing the juices, beginning the oxidation (fermenting process). This is when the essential oils that give the tea its flavor develop. The leaves are spread out for another two to three hours. Then they are dried by hot air to stop oxidation and seal in the flavor. This removes the moisture and turns the tea into the traditional black-brown color.

The Difference in Fermentation: The length of the fermentation process distinguishes the different types of tea. Black tea is fermented the longest, followed by oolong, and white tea is fermented the least. The more the leaves are fermented, the lower the polyphenol (catechins) content and the higher the caffeine content.

• Black tea has fewer catechins, with 2 to 3 times the caffeine as green tea.
• Oolong tea is fermented longer than green tea, but less than black tea.
• Green tea is rich in antioxidants, including catechins and flavonoids. Antioxidants found in green tea, specifically catechins, have been observed to lower LDL cholesterol levels, often called ‘bad’ cholesterol. Green tea contains six primary catechin compounds that provide anti-inflammatory, antibacterial, and antioxidant properties.
• White tea is fermented even less than green tea, and contains the lowest caffeine and the most catechins.

Learn the Rules

Temperature: Different teas require specific water temperatures to maximize their flavor. These are guidelines and may vary slightly among tea connoisseurs. Check your tea box for specific recommendations.

White tea – 158° to 167° F, Green tea – 176° to 185° F, and Oolong tea – 176° to 203° F.  Last, but not least, are black and herbal teas – 203° to 208° F.

Some experts recommend bringing the water to a boil (212°F) and then allowing it to cool to the desired temperature. Preparing tea in an electric kettle can remove the guesswork and provide consistent results. We use our Stagg EKG Electric Pour Over Kettle.

Some Teas to Explore 

• Genmaicha is a Japanese brown rice tea, green tea mixed with roasted popped brown rice. It is called popcorn tea because the rice pops during roasting, or people’s tea because the rice is used as a filler, reducing the cost of tea. The sugar and starch from the rice give the tea a warm, full, nutty flavor. Genmaicha has a mild flavor that combines earthy green tea with the aroma of roasted rice. 
• Hojicha is a Japanese green tea that has been roasted to remove much of the caffeine (containing 7-20 mg per cup). It has less acidity and catechins. Hojicha is earthy and nutty with mild toasty and caramelized notes. It tastes like a strong roasted tea with little to no bitterness. The roasting process alters the composition of catechins but does not significantly diminish their antioxidant properties. Hojicha contains L-theanine, an amino acid known for its relaxing properties, which may reduce stress and improve mental clarity.
  • Hojicha Chai – roasted green tea with spices – Cinnamon Bark, Cardamom Seeds, Ginger Root, Star Anise, Roasted Chicory Root, Cloves. This tea had a complex flavor that we enjoyed.
• Jasmine Tea – Originated in China, it is traditionally made with green tea, layered with jasmine blossoms, infusing a delicate fragrance into the tea. The aroma also had a calming effect. We found this tea ideal for relaxing after a hard day.
• Oolong – Originated in China, and its name translates to ‘black dragon’, this complex tea can be between 8 and 85% oxidized. They can be light and floral to dark and chocolatey.
• Warda – Rose White Tea – combines Moroccan rose petals with white tea to create a delicate bouquet of fragrance and taste. Rich in vitamin C and has a milder, slightly sweet taste. 

Herbal Tea – 100% Caffeine Free

• Nana Mint – Nana mint is to produce a smooth, refreshing, and soothing minty flavor. Nana Mint is a good after-dinner tea 
• Louiza – Moroccan Lemon Verbena; known for its alluring floral-lemony scent, calming and relaxing.

Two Kosher Brands You Can Trust to Be Plastic Free

Eden Foods teabags are made of unbleached manila fiber bags and crimp-sealed with a 100% unbleached cotton string. No bleach, plastics, staples, or glue are used. Certified by the OK.

Mina Moroccan tea bags are sourced from Japan and are made from plant-based materials. They do not contain plastic and are certified by the OU.

Continue Your Tea Exploration

Our exploration will continue, going beyond the bagged teas and looking at some kosher brands that are brewed using an infuser. Graduating from the tea bag to loose tea opens the door to a wider selection of kosher teas.

Sit back, relax, and savor a cup of tea.