The World of Tea

Tea is more than just a drink and has a very long history. Once celebrated in the form of tea ceremonies, today everyone can bring this high-quality experience into their home.

In this tea guide, you will learn important facts about tea varieties, history, growing regions, brewing time, water temperature and quality, storage, the "correct" preparation of tea, and inspirations for numerous variations in preparation.

We want to help you understand tea even better – because it is so diverse and special that simply pouring hot water over the valuable leaves does not do it justice.

We want to help you with common questions such as:
"How do I prepare tea correctly?"
"Why does my tea turn bitter?"
"How do I store tea properly?"
"How long should tea steep?"
And much more.

Follow us on a journey into the world of tea and understand it for what it is: an experience and a journey into the past!

Table of Contents

New to tea?

1. What is tea really and what is it not?
2. Typical tea varieties from the tea plant
3. Where does tea come from and what is its history?
3.1. Where is tea grown today? The most important current cultivation areas
4. Common mistakes in preparation

Preparing tea correctly - basics for preparation and handling


5. How should tea be stored correctly?
6. How long does tea keep?
7. Water - the underestimated main ingredient
7.1. Water quality
7.2. Water temperature
7.3. Further useful tips
8. How long should tea steep? And what influence does that have?
9. Pot, bag or infuser?

Possibilities for variation - Dare to experiment

10. Can tea be steeped multiple times?
11. Dare to experiment!
12. Dosage - how much tea is right?

What exactly is tea? And what isn't?

Colloquially, anything where plants or herbs are infused with water is called "tea." This is legally permissible, but botanically incorrect.

"True tea" always comes from the same plant – the tea plant, or scientifically, "Camellia sinensis." From a botanical perspective, therefore, peppermint tea, for example, is not tea at all, but an herbal infusion – because peppermint is infused here, not the tea plant.

This might sound very dull and not particularly diverse, but tea is one of the most complex agricultural products in the world. The cultivation site alone, with its individual soil, altitude, and climate, influences the plant's aromas. Furthermore, similar to wine, there are various "cultivars" of the plant – targeted breeds with specific characteristics. Botanically, it may always be the same plant – but the diverse influences during cultivation create unique aroma variations in each plant.

The typical types of tea derived from the tea plant

Now that we've learned that "true tea" comes from the tea plant, let's look at the types of tea that can be obtained from it.

As already described: although it is always the same plant, there are an incredible number of external influences during cultivation and even during harvesting (e.g., the harvest time) that make each tea derived from it unique. The soil itself, climate, light incidence, humidity, and much more, means no two plants will ever bloom completely identically.

But how do the different types of tea come about?
Through the further processing of the leaves. Generally, we speak of fermentation, but essentially it is about the oxidation of the leaves. No, the tea does not rust, of course, but the leaves actually react with oxygen after picking - they oxidize. Through targeted control, development, and influencing of this process, the following varieties are created:

  • Green tea: here, oxidation is immediately stopped; therefore, the tea remains green, as the name suggests. It is rather mild and grassy.
  • Black tea: You probably already guess it: strong oxidation is present here. They are extremely robust and are therefore often drunk sweetened.
  • White tea: it is processed minimally and gently; usually, young shoots are only withered and dried. It tastes fresh and floral. Only top-grade teas are used for its production.
  • Oolong: this is only partially oxidized - to varying degrees depending on the desired characteristic. The flavor spectrum ranges from floral to strongly roasted.
  • Pu-Erh: in addition to "fermentation," an additional maturation takes place here (through microorganisms), similar to wine. This maturation period can last for many years. It develops a deep, earthy flavor.

We see - tea, although always the same plant, is extremely complex. Individual characteristics are already imprinted during cultivation, and the subsequent processing perfects its versatility.
By the way: a well-known variety of the tea plant is "Camellia assamica"; it traditionally provides the strong, often malty "Assam tea."

Where does tea come from and what is its history?

You are now familiar with the tea plant - Camellia sinensis. And just as diverse as the beverage derived from this plant, so too is its history.

This history begins in ancient China. Historical records indicate that wild tea plants were already being used here 4,000 years ago - originally as medicine and not as a luxury good.
However, it is historically documented that tea was systematically used by the Han Dynasty (approx. 200 BC) at the latest.

Also in China, people then began not just to gather wild tea, but to cultivate it, thereby starting the now highly developed tea culture. It became part of philosophy, art, and rituals - more than just a drink.

In the 8th - 9th centuries, tea first spread to Japan and Korea - mostly through monks who brought seeds and knowledge about tea with them. There, strong and highly ritualized tea cultures developed, which persist to this day (especially in Japan). It did not take comparatively long for the beverage to reach other Asian countries as well.

In the 17th century, tea then found its way to Europe via maritime trade routes. The Netherlands, in particular, was a huge import port for tea from China at that time. European demand was so great that new cultivation areas had to be developed - because especially in England, tea quickly became the national drink.

Perhaps that is also why it was the British who, through their extensive colonization, opened up new cultivation areas and began the systematic cultivation of tea outside of China. Here, for example, the indigenous Assam tea plant was found in Assam, India.

One could go into detail here endlessly, but I think the point has become clear: tea has a very long history and has shaped countless cultures from then until now. We would also like to enable you to experience this cultural spirit again.

Where is tea grown today? The most important current cultivation areas

Today, tea is grown in many parts of the world, but some regions are considered particularly influential:

Asia

  • China – greatest diversity & country of origin
  • India – Assam, Darjeeling, Nilgiri
  • Sri Lanka – clear, aromatic black teas
  • Japan – high-quality green teas
  • Taiwan – famous Oolong teas

Africa

  • Kenya – one of the largest exporters, mostly strong black teas

Other Regions

  • Nepal
  • Vietnam
  • Indonesia
  • Turkey
  • smaller cultivation areas in South America and Australia

Common Mistakes in Tea Preparation
  • Boiling water on green tea - makes it very bitter
  • Brewing too long (especially with green tea)
  • Poor storage or preservation
  • Cheap tea bags for high-quality teas
  • General constriction of tea leaves in containers - prevents proper unfolding
  • Washing tea beforehand - if so, "activate" the tea with lukewarm water, not hot, and only then steep it properly with hot water
  • Discarding steeped tea - often the second or third infusion of a tea tastes best
  • Incorrect quantity (especially too little tea, resulting in a weak outcome)
  • Prepared too much tea - good tea is always best when fresh

To avoid these and other mistakes, we will go through the basics of tea handling and preparation together below:

What You Should Know: Basics on Preparing and Handling Tea

As you probably know by now, tea is not just any drink. It is special - and should be treated as such. The precious tea leaves yield delicious tea if you know how to handle them.

In the following, we will go into various aspects of handling and preparing your tea - because just as many influences affect the tea aroma during cultivation, your ultimate tea experience also depends on several influencing factors. The most important points that you can and should influence are:

  • storage
  • water temperature
  • brewing time of the tea
  • water quality
  • dosage
  • and much more

Let's take a closer look at this below and ensure that your tea always turns out perfectly.

How to Store Tea Correctly?

This is the absolute basic and a must-know for every tea enthusiast.

In itself, it's not that complex. The core idea is to protect the tea from external influences. Storing your tea correctly helps prevent oxidation and loss of aroma (or even spoilage). The most important storage rules:

  • store in a cool place (room temperature is sufficient)
  • store in a dry place
  • store in a dark place - protected from light
  • store as airtight as possible - otherwise the tea reacts with oxygen (there are exceptions where a certain further maturation process is desired - like with Pu-Erh; but usually, it's better to store airtight)
  • do not store next to spices, coffee, or other "aroma-emitting" foods - otherwise, the tea can absorb these foreign aromas

These are the basics and are usually sufficient to keep the tea fresh and protected for a long time.

Suitable containers

  • Stainless steel tins with a tight seal
  • Glass only if light exposure can be prevented
  • Sealed porcelain

Our teas are delivered in kraft paper bags with an aluminum inlay; this protects them from all the influences mentioned; nevertheless, they should ideally be decanted after receipt.

Can tea be stored in the refrigerator or even frozen?

Storing in the refrigerator is strongly discouraged. Unwanted moisture can occur here, and the temperature is not optimal.

Freezing in the freezer compartment is generally unproblematic at first; but you might know this: you have something in the freezer, you take it out, and ice crystals have formed on the product. Usually not problematic, but a no-go for tea (moisture, as already mentioned). If you put it in the freezer, then only completely airtightly sealed, so that these ice crystals cannot form.

How long does tea last?

First of all: tea very rarely spoils; however, it loses quality.

With proper packaging and storage, tea has a fairly long shelf life – the ultimate shelf life depends not only on handling but also on the variety. A fresh green tea is more sensitive than, for example, a black tea.

This can never be precisely determined, as too many external factors play a role, but the following values can be assumed if the basic rules of storage are observed:

  • Green tea should be consumed within one year (after harvest).
  • Black tea retains its quality for a good 2 years and sometimes longer.
  • White tea is similar to green tea in this regard.
  • Oolong can also maintain its quality for 1 to 2 years.
  • Pu-erh is a tea that naturally continues to mature. With proper storage, it can therefore be kept for decades without problems.
  • Herbal and fruit teas: between 1 to two years.

As is always the case, there are exceptions and deviations – especially with such a diverse product as tea. In addition to the variety, the picking time (first or second harvest) can influence shelf life; there are special tea specialties that should be consumed more quickly (e.g., Matcha) and others that are absolutely insensitive due to their processing. Many other parameters can influence how long a tea can be kept – but the above values should be sufficient as a starting point.

It should also be noted: these values do not mean that the tea would be bad and inedible afterwards; they just start to lose aromas and thus "quality" at some point. You can still drink it afterwards.

Use your senses to check if the tea is still enjoyable:

First of all, a simple look can be enough; green tea should retain its rich green color and not turn yellow or brown. Black tea can actually lose its blackness and fade – then its best days are behind it.

An often more revealing test is done through the nose: Black tea and Oolong should smell strong and aromatic. If it smells musty or dusty – discard.
Green tea should smell fresh and not like hay. The smell test becomes even clearer if you rub a few leaves between your fingers; fresh and good tea should then release essential oils that you can perceive intensely. If this does not happen, the tea is already too old.

Water - the underestimated main ingredient

Ultimately, the tea itself is, of course, the defining flavor of your tea. But your main ingredient for every tea is water. So we shouldn't just be careful with the tea plant and choosing the right tea and disregard the actual main ingredient!

Water Quality

- and by that, we mainly mean the hardness of the water (the calcium and magnesium content). The higher the mineral content, the harder the water (in terms of hardness, not literally, of course).
In general, teas prefer soft water - and that's where the problem arises: normal tap water here in Germany is perfectly good and safe to drink - but often too "hard" for tea. Therefore, it is advisable to filter your water before preparation to reduce the minerals.

Why all this? It's simple: calcareous (or mineral-rich) water dulls the aromas from the tea and prevents the flavor from fully developing. That would be a shame for your high-quality tea.

This doesn't necessarily apply to strongly developed black teas; they have plenty of bitter substances that can be somewhat dampened by the minerals. So the tea becomes less bitter. However, this is more the exception and only applies to strong black teas.

There are different opinions about reboiling water multiple times. It is said that water loses oxygen with each boiling process and the taste could become flat. There is no concrete evidence for this. I would avoid it in case of doubt, because why take the risk - but it shouldn't be of real importance.

What water temperature for which tea? - often overlooked!

You might know it from work: there's a kettle in the kitchen and everyone makes their tea exactly the same way: boil, pour over the tea, and wait for the individual steeping time.

While you can do that with your standard teabag, it should ideally be approached differently with high-quality tea.

First, it must be said: there are recommendations and a few no-gos (for example, water that is too hot for green tea makes it bitter) - but just as tea occupied philosophers back then, today you can still philosophically vary and experiment with the temperature.

The basic principle is quite simple:

  • Low temperature → more sweetness & amino acids
  • High temperature → more bitter substances & tannins

You can also simply brew various teas with lukewarm water and you will have a completely new experience with one and the same tea!

Guideline values

  • Green tea: 60–80 °C (very sensitive varieties rather at 60°C)
  • White tea: 70–80 °C
  • Oolong: 75-80°C
  • Black tea: 90–100 °C (for finer black teas rather 90°C)
  • Pu-Erh: 100 °C
  • Herbal and fruit teas: boiling (i.e. 95-100°C)

I would advise against exceeding the maximum values for the respective varieties, as this can release more bitter substances, especially in sensitive teas. Experimental colder infusions are certainly an exciting variation for explorers to experience tea in a completely different way.
With the right tea choice, you don't have to worry about harmful substances that are not boiled off; our teas, for example, are organic certified and thus free of pesticides.

Here too, as with tea, it always remains diverse. These guideline values are not set in stone. Here again, there are special varieties with their own rules. This is just to give a sense of how the varieties differ in terms of temperature.

How do I achieve the right water temperature for tea? Useful tips

We've just learned a lot about the "right" temperature. Now, of course, the question arises: how do I ensure the appropriate water temperature?

Most kettles do what the name says - they boil water. However, there are also devices where you can set the desired temperature. Anyone who regularly drinks high-quality tea might want to think about that.

Otherwise, quite conventionally: boil water, put a thermometer in, and wait until the right temperature is reached.

If all this is too much effort, you can rely on your "gut feeling". There are guidelines for how quickly water cools down. If you know these, you can set a timer and let your boiling water cool down. Of course, this is not always entirely accurate. It is said that water has the following temperatures (assuming about one liter):

  • after boiling it is 95 - 100°C
  • after one to two minutes approx. 80°C is reached
  • after roughly 4 minutes it is about 70°C
  • after 8-10 minutes it is still 60°C

However, in the long run, it is advisable to use a thermometer - it would be a shame for your tea if it doesn't turn out well due to the wrong water temperature.

How long should tea steep? And what effect does it have?

Again, first of all: there is no "correct" steeping time. There are recommendations, but no universal optimum.

Generally speaking, caffeine and flavor compounds in tea dissolve earlier than bitter and tannin compounds. Thus, the steeping time always changes the ratio between these components, and especially with excessively long steeping times, this can lead to an imbalance (too bitter). There are many theories and assumptions here, few of which are fully clarified; for example, it is assumed that early-dissolving caffeine eventually breaks down, and then the more calming theanine comes into play (theanine and caffeine have opposing effects and, according to theory, would neutralize each other in balance).

So, if you want a more stimulating tea (caffeine predominates), you should choose shorter steeping times. If you prefer a calming and perhaps slightly more bitter tea, let it steep a little longer.

However, and I want to emphasize this again, this is theoretical, and as is always the case, there will be 10 experts with 10 opinions.

Personally, I would simply follow the recommendations and occasionally indulge my sense of discovery by experimenting with the steeping time and seeing what effect it has on my tea. Everyone is individual and therefore has an individual taste - so there cannot be one right solution. Try it out, feel your way, and discover tea for yourself personally!

Here are some typical guidelines:

  • Green tea: 1–2 minutes
  • White tea: approx. 2 minutes
  • Oolong: 1–2 minutes
  • Black tea: 4-7 minutes
  • Pu-Erh: short, repeated infusions
  • Herbal and fruit tea: longer steeping times so that the aroma can fully develop; very dependent on the variety, but usually at least 5 minutes and more

What happens if the steeping time is too long?


Well, some may have experienced this and wondered "why does my tea taste so bitter?".
Especially with green tea, steeping for too long leads to a bitter taste, as more and more bitter compounds dissolve from the leaf. Besides water temperature, this is often the main reason for bitter tea.

Tea is very complex – again, in this respect too. The steeping time depends on many factors: water temperature, the variety, the leaves themselves, and ultimately the desired taste. This is therefore a whole world of its own that is worth discovering.

Pot, Bag, or Strainer – How Tea Should Be Prepared

I'll start with the most important point: fresh, loose-leaf tea should ideally always be prepared in a suitable teapot with a strainer. The reason is quite simple: only then can the tea "float freely" in the tea water and fully release its aromas. Loose tea needs space to reach its full potential.

I recommend getting a smaller teapot and only preparing as much tea as you need in it. Good tea is always best fresh and should be enjoyed immediately after brewing. Since we've learned that you can brew tea multiple times, it's not a big problem to prepare several cups of tea in quick succession.

Of course, there are exceptions here, and teas that you can even drink cold (and might want to); but for most high-quality, fresh teas, immediate consumption is recommended.

Whether high-quality reusable tea bags, tea infusers, or other solutions for loose tea – they all have one thing in common: they restrict the tea and limit its expansion. In addition, some filters (especially reusable tea bags) can absorb aromas over time and unintentionally release them into other teas.

If you use such solutions, make sure they are of high quality (e.g., stainless steel or porcelain tea infusers) and, most importantly, never fill them completely. At least half of the filter space should be left for the tea to unfurl. Depending on the type of tea, the effect may not be so tragic – however, for teas that are still almost in leaf structure (e.g., many green teas), such a filter should be completely avoided. They need space to expand and would yield significantly poorer results here than in a teapot.

When it comes to choosing the right teapot, there are again many different opinions.

You can't really go wrong with a good glass or porcelain teapot (sealed). They are easy to clean and do not impart any taste to the tea themselves. Glass offers the small advantage that you can watch the tea unfurl. Of course, the pot should have an integrated or removable filter (preferably made of stainless steel or ceramic) so that the loose tea does not escape when pouring.

Advanced tea drinkers might also consider getting a clay or unsealed porcelain pot; they are said to absorb aromas and release them into subsequent infusions. However, this should be done thoughtfully and only with certain types of tea (e.g., green or oolong tea), and this pot should preferably only be used for that type of tea. To utilize this effect, the pot should not be cleaned – only rinsed with hot water.

Can you steep tea multiple times? My clear recommendation

Now, in my opinion, comes the best part: You can definitely reuse already brewed tea. The interesting thing about it is that one and the same tea will give you completely different flavors after subsequent infusions.

Essentially, one can say:

High-quality loose leaf tea is made for multiple infusions.

  • First infusions: delicate & aromatic
  • Later infusions: deeper & rounder

Again, the same game applies here: the change again strongly depends on the respective variety, and the number of infusions one can make also differs. Since we at exploratea want to stimulate your curiosity and sense of discovery, I advise you here too: experiment a little. Perhaps your new favorite tea will be the second infusion of a fine black Assam tea - who knows.

Which teas are particularly suitable:

  • Oolong
  • Pu-Erh
  • High-quality Green & White Teas

But feel free to try it with other varieties too - it can't hurt.

It is generally recommended to extend subsequent infusions in terms of time, in order to extract the remaining flavors from the tea.

And that's not all!

You don't have to dispose of your "spent" tea. It still contains nutrients and can be easily incorporated into smoothies or a delicious quark. Be creative - and discover other ways to get the absolute maximum out of your tea!

PS: you can "activate" the tea by briefly rinsing it with lukewarm water - the leaves will then unfurl and release their aromas better into the first proper infusion.

Dare to experiment!

Tea is too diverse and complex to attribute "one brewing method" to it.
You have now learned about several factors influencing the development and taste of your tea,
- and therefore, I want to use this section to encourage you to experiment a bit with your tea.

Perhaps you prefer your tea a bit stronger, a bit more aromatic, a bit fresher than someone else. That's why not every suggested preparation tastes equally good to everyone.

Here are a few general suggestions - divided by tea type:

  • Green tea: reacts strongly to water temperature but also to brewing time. It contains many delicate plant compounds that can develop completely different characteristics here. The water should just not be too hot - that makes the tea bitter.
  • White tea: reacts strongly to different brewing times and multiple infusions. Feel free to let it steep longer and by no means throw it away after the first infusion. You wouldn't believe how much more you can get from further infusions!
  • Black tea: here too, you can adjust the brewing time a bit - maybe shorten it. With black tea, however, much is traditionally experimented with sugar, honey, and/or milk to vary the taste.
  • Oolong: you should definitely infuse this multiple times. Even 3 times; because it tends to show a different side with each infusion.
  • Pu-Erh: this tea reacts above all to different brewing times and releases various nuances here. But this tea should also not only be infused once - that would be a shame for such high-quality tea.
  • Herbal tea: here you can also experiment with the brewing time. Some herbs need a little longer to fully unfold. Often, this type of tea can also be enjoyed lukewarm to cold.
  • Fruit tea: a fruit infusion is ideal for a typical iced tea. You don't necessarily have to infuse them hot, as fruits work both hot and cold.

These are just general tips. Of course, you are free in your imagination - you can experiment with brewing time, quantity, temperature, and number of infusions for every tea. For us, it's about discovery - and great discoveries can be made through experiments!

How much tea per cup or liter? - the dosage

And as so often in this guide - here too there is no "one solution", and here too it depends primarily on the tea variety and the desired taste.

What can happen?

  • Too little tea → bland
  • Too much tea → bitter

General rule

  • approx. 1–1.5g tea per 100 ml water; i.e., 10-15g per liter

By now, you know our motto: explore tea with exploratea!
Therefore, I advise you again: try it out, experiment, and find YOUR optimal amount - because the right amount of tea is the one where the tea tastes best to YOU.

This also applies to all previously discussed aspects: brewing time, water temperature, and even water hardness. Everything influences the taste of your tea; and just as diverse as the taste of tea can develop through various influences, so diverse are the individual tastes of each person. Therefore, there will never be THE solution in the world of tea - the optimum. Because this optimum is reached when the tea matches your individual taste. So if this entire guide is to convey one thing, it is this:

Your taste is individual and cannot be broken down into basics. Therefore, there is no universal standard preparation. The great thing about tea is that it is so diverse that everyone can realize their individual taste - simply by a different preparation. Your taste is not the same as your neighbor's - so why should you prepare your tea the same way?

That's why we created this brand; taste is not the same as taste and tea is not the same as tea. With us, everyone should find something for their completely individual taste and discover tea as the monks once did, who eventually spread it across Asia to the whole world. Discovery, inspiration, and curiosity are what exploratea is all about - a journey around the world and through history. Join us and get to know tea in a completely new way!

Conclusion

Good tea forgives little –
but rewards attention.
He who understands storage, water, temperature, and time does not just drink tea, but experiences it.

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