Tea and Tobacco, a match made in Heaven
'Barring a few outliers like pu'erh and rooibos, all teas start out life the same and are processed using five steps: plucking, withering (which allows the leaves to soften), rolling, oxidising, and firing. The most important part of the process is oxidation, which some (incorrectly) refer to as fermenting, and is the process of allowing oxygen to interact with the leaf after the cell walls have been broken down through rolling or natural decomposition'
Black Tea
Black teas are the more common, staple teas; with cultivars like ceylon, assam and kenyan being the primary ingredients in blends like English and Irish Breakfast, Earl Grey, etc. Black tea pays particular attention to oxidation to allow for a stronger flavour. If you're English or Australian this is best enjoyed with milk and a sugar or two.
Pairing: Sweet, milky tea goes best with English blends while black tea without milk generally goes better with a darker Virginia or Virginia-Perique. Earl Grey is a great tea to pair with Orlik Golden Sliced or anything with a lot of citrus notes.
Green Tea
Although generic "green tea" can be found in most households, this covers a staggering amount of cultivars and blends, from the rice infused genmaicha or 'popcorn tea' to the smokier gunpowder green tea. Basically green tea is processed using all of the steps bar oxidisation and is usually fired in a wok or steamed to stop the oxidisation process.
Pairing: Bright Virginias.
White Tea
This is basically raw, unprocessed tea that's been plucked and withered. They appear pale yellow or green when steeped and have a delicate but clean and sweet flavour.
Pairing: For us, a Navy flake, slowly sipped, is the best pairing here, although a milder Oriental forward blend would more than likely benefit as well.
Oolong
Oolong is a whole leaf tea that uses all five steps, with rolling and oxidising repeated as needed for that cultivar. They usually have a very little astringency and can range from floral or fruity to creamy and even smoky.
Pairing: Dark and musty Virginias, think McClelland Matured Virginia #24.
Pu'erh
A different beast all together, pu'erh uses a process similar to green tea, but it is aged (either loose or in pressed blocks) before drying. Pu'erh is a musty, earthy tea, with some blends displaying a more smoky note. They're also great for digestion, especially with oily foods like pizza.
Pairing: Bright Virginias and aromatics.
Rooibos
Unlike the rest of these teas, rooibos doesn't come from the Camellia Sinensis plant, but rather the Aspalathus Linearis plant of South Africa. It's a red tea with a sweet, clean profile. Caffeine free and high in antioxidants, it can also come as the sweeter honeybush or the more earthy green rooibos.
Pairing: Aromatics.
'Barring a few outliers like pu'erh and rooibos, all teas start out life the same and are processed using five steps: plucking, withering (which allows the leaves to soften), rolling, oxidising, and firing. The most important part of the process is oxidation, which some (incorrectly) refer to as fermenting, and is the process of allowing oxygen to interact with the leaf after the cell walls have been broken down through rolling or natural decomposition'
Black Tea
Black teas are the more common, staple teas; with cultivars like ceylon, assam and kenyan being the primary ingredients in blends like English and Irish Breakfast, Earl Grey, etc. Black tea pays particular attention to oxidation to allow for a stronger flavour. If you're English or Australian this is best enjoyed with milk and a sugar or two.
Pairing: Sweet, milky tea goes best with English blends while black tea without milk generally goes better with a darker Virginia or Virginia-Perique. Earl Grey is a great tea to pair with Orlik Golden Sliced or anything with a lot of citrus notes.
Green Tea
Although generic "green tea" can be found in most households, this covers a staggering amount of cultivars and blends, from the rice infused genmaicha or 'popcorn tea' to the smokier gunpowder green tea. Basically green tea is processed using all of the steps bar oxidisation and is usually fired in a wok or steamed to stop the oxidisation process.
Pairing: Bright Virginias.
White Tea
This is basically raw, unprocessed tea that's been plucked and withered. They appear pale yellow or green when steeped and have a delicate but clean and sweet flavour.
Pairing: For us, a Navy flake, slowly sipped, is the best pairing here, although a milder Oriental forward blend would more than likely benefit as well.
Oolong
Oolong is a whole leaf tea that uses all five steps, with rolling and oxidising repeated as needed for that cultivar. They usually have a very little astringency and can range from floral or fruity to creamy and even smoky.
Pairing: Dark and musty Virginias, think McClelland Matured Virginia #24.
Pu'erh
A different beast all together, pu'erh uses a process similar to green tea, but it is aged (either loose or in pressed blocks) before drying. Pu'erh is a musty, earthy tea, with some blends displaying a more smoky note. They're also great for digestion, especially with oily foods like pizza.
Pairing: Bright Virginias and aromatics.
Rooibos
Unlike the rest of these teas, rooibos doesn't come from the Camellia Sinensis plant, but rather the Aspalathus Linearis plant of South Africa. It's a red tea with a sweet, clean profile. Caffeine free and high in antioxidants, it can also come as the sweeter honeybush or the more earthy green rooibos.
Pairing: Aromatics.
Mr Pipe Man has secured an exclusive deal with the Woodbridge Emporium to supply a range of quality leaf teas for you to enjoy as you puff contentedly on your pipe packed with your favourite Tobacco.
We will be having a Tea of the Month to go along with our Pipe and Tobacco of the month but in the meantime please visit our Tea showroom and choose the perfect match for your perfect tobacco.
We will be having a Tea of the Month to go along with our Pipe and Tobacco of the month but in the meantime please visit our Tea showroom and choose the perfect match for your perfect tobacco.
