Create Your Own Tea Adventure at Home!
Are you a tea lover with a taste for a little gardening adventure? Get ready to brew your own tea right in the comfort of your kitchen. With a touch of love, a dash of attention, and a tea plant from LocalTea that can survive Belgium's crazy weather, you're all set to embark on your own tea-making journey. No green thumbs required – just some curiosity and your everyday kitchen tools!
Caring for Your Tea Plant: A Green Thumbs-Up Guide
So you've got your hands on a tea plant from LocalTea, ready to embark on your tea-making journey right at home. Just like our sourdough bread fermentation process at Gérard Bakery, the process of fermentation happens here too, giving your tea leaves their unique flavors. But before we dive into brewing, let's nurture your tea plant to perfection.
Soil: Choose a slightly acidic soil with a pH value between 5 and 7. Ensure your soil is well-prepared. For clay soil, mix in sand and humus; for light sandy soil, incorporate humus.
Placement: Outdoor: Find a spot with ample sunlight to partial shade. Indoor: Find a naturally bright spot.
Watering: The watering frequency varies based on circumstances.
- Outdoor in the ground: Water after hot summer days, your plant may need extra moisture. Mist and water it after sunset.
- Outdoor in a pot: Water twice a week during summer; twice a month in winter (as long as there's no frost).
- Indoor: Water twice a week.
- In a greenhouse or orangery: Water twice a week; During the winter, once a week is sufficient, but allow fresh air in. After a hot summer day, mist a bit extra and ventilate the space at night.
A Word of Wisdom: The Camellia sinensis dislikes soggy feet. Avoid water stagnation in the pot's saucer and ensure proper drainage in pots and containers. Work in rich soil thoroughly.
Pruning: Think of your plant as having wood and green portions. The lower part is woody, and from here, the green growth sprouts. When pruning, snip a branch just above the start of a new branch on the green part. This encourages a broad, lush plant with plenty of new shoots. If left unpruned, the plant will grow taller without generating new shoots.
Blossoming: From late October to February, your plant blooms. Look for white flowers with a yellow heart, emitting a delicate fragrance.
Now that your tea plant is thriving, you're ready to explore the art of crafting tea. The journey from leaf to cup, just like our baking process, involves a touch of art that brings out unique flavors in every sip.
Unveiling the Art of Crafting Tea: Crafting Green and Black Tea
The beauty of tea-making lies in the captivating interplay of oxidation and fermentation. While green tea remains untouched by oxygen, black tea takes a flavorful journey into the realm of oxidation.
Let's delve into the intricacies of creating these two distinct tea variations:
Green Tea:
Ingredients for 1 Cup of Green Tea:
- 15 grams of tea plant tips (about a handful)
- Roasting pan
- Wok
- Tea towel
- Oven
- Optional: herbs from your garden
Harvesting: Select the youngest leaves – the top two and the bud of your tea plant. For one cup of tea, gather about 15 grams, which equals a handful of the plant's tips.
Withering: Lay the leaves on a rack and let them air dry at room temperature for approximately 4 hours. The leaves will turn soft and pliable. When you can fold a leaf without it snapping, you're ready to proceed.
Halting Oxidation: Fire up a wok, add the leaves, and set it on high heat. By heating the leaves, you stop the oxidation process. Gather the leaves using a tea towel to ensure steam and heat circulate well. Drop them back into the wok and repeat this process. Just like spinach wilts when cooked, your tea leaves will too. After about 5 minutes, when they're tender, you're good to go.
Rolling: Turn off the heat and immediately start shaping the leaves into balls by kneading and rolling them between your palms. Separate the balls, let them drop into the wok, and repeat this for about 45 minutes. As you roll, you'll notice the leaves releasing oil (and flavor), turning your fingers a little greener. Once the leaves stick to your palms, you're done.
Drying: Pop the leaves into an oven at 50 degrees Celsius for 4 hours. Check if they're dark and firm – they should crack when squeezed. If not, give them more time. Alternatively, let the leaves air dry at room temperature for a day. After processing and moisture loss, you'll have around 3 grams of tea ready to brew.
Brewing Your Tea: Steep a cup with freshly boiled water (around 80 degrees Celsius) and fill your tea infuser with the green tea leaves. Feel free to add a touch of mint or ginger for an extra kick. Voila, your custom tea blend is ready to accompany your Gérard Bakery breakfast.
Black Tea:
Ingredients for 1 Cup of Black Tea:
- 15 grams of tea plant tips (about a handful)
- Roasting pan
- Wok
- Tea towel
- Oven
- Optional: cinnamon or herbs from your garden
Harvesting: Select the youngest leaves – the top two and the bud of your tea plant. For one cup of tea, gather about 15 grams, which equals a handful of the plant's tips.
Withering: Lay the leaves on a rack and let them air dry at room temperature for approximately 4 hours. The leaves will turn soft and pliable. When you can fold a leaf without it snapping, you're ready to proceed.
Rolling: Start forming balls with the leaves as you knead and roll them between your palms. Let the balls loosen, drop them, and repeat these steps for about 5 minutes.
Oxidation: Place the rolled leaves in a plastic sandwich bag and seal it. Over time, you'll notice the leaves changing color. Wait until they turn completely reddish-brown – this could take 5 to 10 hours.
Drying: Once the leaves are fully reddish-brown, it's time to dry them. Pop them in the oven at 50 degrees Celsius for approximately 4 hours. Check for a dark, firm texture – they should break when squeezed. If not, give them more time. You can also let them air dry at room temperature for a day. After processing and moisture loss, you'll have around 3 grams of tea to savor.
Brewing Your Tea: Steep a cup with freshly boiled water (between 95-100 degrees Celsius) and load your tea infuser with the black tea leaves. You can even add some dried cinnamon for an extra touch of warmth. Your unique tea blend is ready to complement your delightful Gérard Bakery breakfast.
Crafting your own tea is a rewarding adventure that turns every sip into a journey through flavor and tradition. It's not just tea; it's a personalized experience, perfectly paired with your Gérard Bakery morning ritual.