A cup against the cold: guide to choosing the best tea

Black tea does not have this name because it produces an infusion of this color. What happens is that the leaves of this tea are very dark, because they have undergone a long process of oxidation. Without a doubt, it is the most consumed type of tea in the world (also in Chile), and for the same reason it is found in a variety of categories generally defined by origin, as is the case with black teas Vietnam or Nepal, and the famous Ceylon (from Sri Lanka) and Darjeeling (from India). They are also categorized by the blend of teas —mixedin English— and other plants, those that give life to varieties like the very famous and British Earl Gray (flavoured with bergamot) and English Breakfast (stronger).

Black teas are quite strong and contain a good amount of caffeine, so it is recommended to drink them with breakfast and in the morning, rejecting their use at night or when you are about to fall asleep. In addition to being vast, the offer of black tea in Chile today is very varied and well labelled, so it is very easy to try different teas by origin and blends until you find the favorite for everyone.

This variety of tea has become very popular all over the world in the last fifteen years, mainly due to its diuretic and energizing qualities, which have practically transformed it into an essential product for those who want to live a healthier life and diet. healthy.

However, green tea also does not generate an infusion of this color, but rather bears this name because its leaves are of this color, since they have not undergone a fermentation process. For the same reason, its flavor is considerably smoother – and with less caffeine – than black tea.

Given its popularity, it is now possible to find green tea in any store. Moreover, it is present in different qualities and varieties. Just browse and choose.

White tea gets its name from the fact that its leaves have not been processed and therefore sometimes retain fine white buds. It is a pale yellow tea in the cup and a very mild flavor, barely perceptible on the palate. It is the lightest of the teas – and perhaps for this reason less popular than others – although it shares the diuretic properties of green tea. Despite this, it is quite easy to find commercially.

Until a few decades ago, the possibilities of adding an extra touch of flavor to a cup of tea were reduced to adding a slice of lemon or orange, a stick of cinnamon, a leaf of mint, a piece of ginger and nothing else. Now, on the other hand, the possibilities of trying a tea with more flavor and aroma are more than wide. There are infusions of citrus, mint, lemongrass, coconut, berry, peach, mango, cinnamon and more. In the end, deciding is just a matter of taste. Although beware, expert tasters generally advise to prefer classic varieties and in the purest possible state.

Just as in Chile most coffee drinkers add milk to their drink, in countries like England, where tea is drunk several times a day, it is customary that they also prefer it with a dash of milk, just to “cut” his cup.

Now, this preparation that consists of putting a tea bag in a cup that, instead of water, is filled only with hot milk, is a completely Chilean version —and a tradition—.

This is strictly a milk tea. However, a very particular and, currently, the most famous of all. Chai tea—also called chai masala— is a preparation originating in India, in which tea is mixed — usually green — with a variety of spices and aromatic herbs that vary depending on where in the country it is made. This mixture of tea and other ingredients is boiled with a mixture of water and milk.

Although its preparation is quite a ritual, there are currently industrial blends of ready-to-use chai tea, to which it suffices to add water and/or milk, according to the taste of the consumer.

There is a very particular black tea originating from China, because it has a very intense flavor and a strong smoky aroma, since its leaves go through a smoke drying process. This variety of tea is called lapsang souchong and is recommended to drink in the morning or even as a digestive after lunch. Although it is considered a rather exotic tea, it is currently quite easy to find in local stores.

Those over forty will remember a very inexpensive powdered tea that in the 80s was even advertised on television and is still sold in some stores. However, it is by no means a recommended tea. The powdered tea that has worldwide prestige is matcha tea, which is made from green tea leaves from plants that have grown in the shade and were harvested before they are fully ripe.

It is famous for being the protagonist of the traditional Japanese tea ceremony and for a series of properties that have made it the favorite of many health-obsessed people, especially some celebrities. According to them, its consumption helps control blood sugar, boosts the immune system and keeps arteries healthy, among other benefits. Moreover, it is also used in pastries and other Japanese food preparations.

If you look in the tea section of the supermarket or in the windows of specialty stores, you will surely be surprised by the large number of “functional” teas that exist. And when I say functional, I mean all those teas which, rather than highlighting their origin or their composition, what they value are the benefits they would bring if they were drunk on a sustained basis.

We can find teas that boost sleep, others that relax the mood, some that purify the skin, and even varieties that claim to help detoxify the body. They are, in fact, different blends of teas with herbs, fruits, seeds and even spices. Some don’t even have any tea at all. Portion? Hard to know, but they sell, they sell.

According to connoisseurs, it will always be better to consume loose leaf tea rather than individual sachets. The reason? The leaf format makes it possible to better graduate the quantity of tea to be used —and therefore to control stronger or softer results—, which also allows a more effective perception of the quality of the tea —essentially aromas, colors and flavors—, which which cannot be done with those in the stock market.

Now, if you buy a quality tea -even in a bag-, there is no major problem. What is very important for both loose leaf and bagged tea is to use freshly boiled water and let it steep for a few minutes before serving. Is the bag left in the cup until it is finished or is it removed sooner? Is there added sugar, honey, sweetener or nothing? There, the tastes of each come to impose themselves.

But if you decide to brew loose leaf tea, it is worth buying a teapot that is used exclusively for these purposes. They are easy to find on the market and it is always recommended to wash them exclusively in hot water and never in the dishwasher, so as not to transfer the taste of soap to our drink.

If you want to drink loose leaf tea but only for one cup, with the same comfort as an individual bag, you can also try an infuser. This way you can use just the right amount of leaves for a single serving, without wasting tea or water.

*Prices for products in this item are current as of June 1, 2022. Values ​​and availability may change.