Each issue, Caffeine answers those questions you thought were too silly to ask. In Part 3, to kick off our tea special, Hannah Ruth gets to grips with white tea
What comes to mind when you hear the word “tea”? PG Tips, builder’s, Earl Grey, milk and two sugars? That’s the limit of many people’s knowledge of the beverage. But tea is like wine; there are different types, processing methods, flavours, growing regions and seasons. All teas are made from the leaves or leaf buds of Camellia sinensis, but that one plant produces a fantastic range of teas, broadly separated into black, green, white, oolong and pu’er.
White tea is the least processed of the varieties, which means it has the lightest and most delicate of flavours. The leaves used tend to be the newest on the bud, and most still have white silvery hairs (or trichomes), which give the tea its name. Some blends are made with only unopened leaves; others are made with one or two of the newest leaves with a bud.
Denne historien er fra August - September 2017-utgaven av Caffeine.
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Denne historien er fra August - September 2017-utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
