Hands down, no doubt – brewing fresh tea with black tea leaves, green tea leaves, or herbal ingredients is one of the best ways to capture and enjoy the healing and medicinal power of these plants. Tea is easy to brew, doesn’t take much time, tastes really good (use a little honey if you need it), and delivers its health benefits quickly.
I grew up in a family of coffee drinkers. I didn’t pay much attention to tea until my son took an interest in it, and purchased a teapot with a strainer that let him combine various leaves to make his own custom blends. After that, I got hooked on the process myself. It is so easy, and really fun to do!
Earlier this year, when I did my 30 day detox and went off caffeine, sugar, and alcohol, I became something I never thought I would: a full-time tea drinker.
While red wine and raw chocolate chip cookies quickly became a mainstay in my diet again, coffee was something I was determined to kick to the curb for good. Tea just felt so much better on my system. My stomach no longer cried in protest every morning. And even though I still relied on a bit of green tea to pick me up after I migrated downstairs from my sleeping loft, it wasn’t enough caffeine that my body couldn’t cope without it.
So even though I get weird looks at my local hipster coffee shop (where I am presently sitting and writing this post) when I order a cup of Jasmine Ginger, and sometimes I miss the taste, I’m happy that I made the switch. And now that I have, I’ve been trying to take my tea game to the next level.
To find out what the tea equivalent is of single drips and cold brews, I turned to the woman The Times dubbed as the “Tea Guru of New York,” Miriam Novalle. During last week’s Wellness Wednesday hangout we got to talking about why green tea is every wellness warriors’ go-to, the perfect herbal cure for those winter colds, and how simple rituals around tea can help heal your mind, body, and spirit.
1. Go into your cupboard and throw away anything that’s over a year old.
Just as you wouldn’t want stale bread in your pantry, you should only be storing tea that is fresh enough to actually have a flavor impact on your palette. “It’s important to make sure you’re starting your day with a cupboard that’s holding ingredients that will make a difference in your life,” says Miriam. She recommends that the one-year mark be your benchmark for dried goods and that you get rid of any ice teas that have been lying around your fridge for over 3 days.
2. Start integrating one new tea at a time.
“It’s about the ritual more so than all the different blends,” says Miriam. And that’s why she recommends starting with one flavor at a time if you’re just making the switch from coffee to tea. “You just need to start with one. Drink it in the morning, or whatever time works for you, and then add another that you might like at night.”
3. Understand the difference between black, green and herbal teas.
Tea is over 5000 years old. The art of cultivating, picking, and processing the camellia sinensis bush is steeped in history. This is black and green tea as we know it, while herbal teas are a whole different category.
“All tea comes from the same bush and it all starts green,” says Miriam. It’s the process of fermenting, withering and rolling the tea that differentiates black and green tea. “Green tea is fresher, it’s less processed, less high in caffeine. It’s great for filtering the liver. Great for working on your kidneys. Remember you’re dealing with green.
Black teas are withered and rolled to be richer and darker. “A lot of people can’t deal with that tannic quality. Green tea is a lighter, softer, feather like, smoother taste that is really elegant when it’s grown in the right places in Japan.”
4. Buy good quality tea.
Just as people obsess over the merits of coffee beans from Colombia versus Costa Rica, it’s important to know where your tea comes from. Miriam suggests getting to know brands in the same way you would your butcher or fish monger. Go to their websites and “understand their consciousness and their passion and their desire for clarity.” Better yet, find a shop like T Salon and get to know the purveyor personally.
5. Know when to buy organic and avoid GMO’s.
Like many small independent food brands, not all tea companies can make the investment to officially join the organic “club.” Miriam says not to spend too much energy worrying about whether your tea is organic—just make sure you’re buying from a country that has a rich tea culture. “Almost 80 percent of teas are natural already. They’re not going up 14,000 feet to spray a tea plant. The 23 years that I’ve gone to these countries–China, Japan, India, Sri Lanka—they’re not spraying. Argentina? Yes. Indonesia, maybe. I won’t give away countries but they do.”
There are still plenty of tea ingredients that are grown in genetically modified forms, and for herbal teas, you should pay attention to these labels. “Marigold flowers and peppermint are genetically changed for higher yield of planting. You’re warming your body with something artificial.”