An integral part of Chinese culture, tea is prized not only for its unique taste, but also for its many supposed health benefits. The leaves contain high levels of a cancer-fighting polyphenol antioxidant, which helps lower cholesterol, aids digestion and boosts blood circulation.

While the exact origins of tea are unclear, many trace the first systematic documentation of tea for consumption back to the Song Dynasty, when writer and China’s patron saint of tea Lu Yu published his legendary book, “The Classic of Tea.” It unveiled the complexities behind the seemingly simple cup of tea and detailed the many different elements regarding the topic, from proper cultivation to brewing methods to tea etiquette.

To gain a better understanding of China’s iconic drink, we consult the experts at Emperor Love, The Cookie Museum and Yixing Xuan Teahouse on the different varieties of tea and how to brew the perfect cup.

Tea Classification

The term “tea” refers to all types of cultivated product from the camellia sinensis plant. So all tea, whether it is white, green or black, actually comes from the same plant. The various teas can be split up into five different categories, according to their degree of fermentation.

White Tea (unfermented)

After being picked, these minimally-processed tea leaves are usually allowed to air dry naturally. Because of this, white tea has been found to possess the most natural nutrients among the many tea varietals, and boasts the highest levels of vitamin C and antioxidants. With a milder flavor than green tea and a pale yellow hue, white tea is smoother and has a longer finish. The optimal temperature for coaxing out its subtle flavor is between 70 to 75 degrees Celsius; too hot and the water scalds the delicate leaves. Brew this Fujian tea for about four to five minutes.

Popular varieties include:
• Bai Hao Yinzhen (silver tips) ($50/100g) from Yixing Xuan Teahouse.
• Renaissance gallery series pomegranate ruby ($55/50g) from The Cookie Museum.

Food pairing:
Due to the light, subtly sweet character of white tea, it is best matched with a fruity cookie such as The Cookie Museum’s berry lite or cranberry daisies (with lychees and lemons), both $40 a tin.

Green Tea (lightly fermented)

One of the most popular types of tea, the leaves are picked and quickly steamed, roasted or stir-fried to seal in the natural goodness of the leaf. The infused tea is pale green in color and has a fresh, almost grassy fragrance and taste, with not much of an aftertaste. To preserve the crisp flavor, green tea is best enjoyed when the leaves are freshest (they have a short life span). Steep in 70 to 80 degrees Celsius water for about two to three minutes, as boiling water overcooks the leaves, which destroys the subtle character and nutrients. It also causes the tea to develop an unpleasantly bitter taste.

Popular varieties include:
• Jasmine dragon pearl ($40/100g) from Yixing Xuan Teahouse.

Food pairing:
This is one of the easiest teas to drink with just about anything, so feel free to experiment. We think wanton noodles are a good way to go. Another alternative is succulent Dong Ding oolong tea plums ($3 from Emperor Love), which are just sweet and sour enough to tickle the palate.

Oolong (semi-fermented)

The oolong label is an umbrella one that can be applied to any teas that fall between 10-90 percent fermentation. Oolongs that undergo minimal fermentation have the appearance and characteristics similar to that of green tea; with a crisp and floral flavor, a fuller body and a lingering aftertaste. The finest oolongs have a dense flavor, slight honey sweetness and are believed to aid digestion. Be sure to brew in 80 to 90 degrees Celsius water for at least five to eight minutes.

Popular varieties include:
• Dong Ding oolong ($15/75g) and Li Shan oolong ($75/75g) from Emperor Love.
• Thy Prince’s Travels series osmanthus oolong ($35/50g) from The Cookie Museum.

Food pairing:
The slightly stronger flavor of oolong makes it a good match for both sweet and salty foods. Try it with Mr and Mrs Smith (Bailey’s with chocolate chips) or a savory biscuit such as nasi lemak (both $45 per tin from The Cookie Museum); the mild spiciness really complements the bittersweet tea. Or try it with a steamed fish dish or fresh seafood.

Red Tea (fully fermented)

More commonly known as “black tea” in places outside of China, the leaves are picked and then rubbed together so that the cell membranes break, releasing the tea juices. This unlocks more flavors from the leaves and assists the fermentation process. Roasting gives the tea a full-bodied flavor, resulting in a rich and smooth beverage that can be used for several brews before losing its taste. Use very hot boiling water to get the most out of these leaves and steep to taste. Due to its natural sweetness, it is particularly popular in England and India, where milk is often added.

Popular varieties include:
• Lychee black tea ($28/60g) from Emperor Love.
• Mini tuo-cha ($30/100g) from Yixing Xuan Teahouse.

Food pairing:
A classic scone is always delish. For a twist, Emperor Love does longan scones ($7.50 for three), served with clotted cream and homemade strawberry jam. The deep and robust flavor helps to cut the sweetness of the jam, while bringing out the tinge of saltiness in the scones.

Pu-erh (double fermented)

This is one of the most complex teas in Chinese tea culture. The leaves are dried during the first cycle of fermentation and then heat processed. Pu-erh leaves are sometimes formed into tea “cakes” (a fairly uncommon practice for other tea varietals) or left as loose leaves. During this stage, the leaves continue to ferment and further develop a robust flavor with warm undertones. In this sense, pu-erh is similar to red wine; the aging process actually increases the taste and value. A hardy tea that truly requires boiling water to “wake up” its flavors, many experts recommend blanching to wash away any other flavors that have been absorbed during the second fermentation. Brew these for four to six minutes at most; too long and you risk an overly bitter and astringent tea.

Popular varieties include:
• Organic wild arbor honeyed pu-erh ($100/120g) from Emperor Love.

Food pairing:
This mature tea’s rich and earthy flavor really shines when drunk with meaty dishes such as roast duck and even local favorite char kway teow.

Sip it here

The Cookie Museum #01-02/04 Esplanade Mall, 8 Raffles Ave., 6333-1965.
Emperor Love #02-06 Esplanade Mall, 8 Raffles Ave., 6334-2633.
Yixing Xuan Teahouse 30-32 Tanjong Pagar Rd., 6224-6961