How to switch to specialty tea: my 4-step guide

In New Zealand, the tea industry is dominated by an unexciting, stock-standard tea range: typically English Breakfast, Earl Grey and low-quality green teas (plus herbal infusions which are incorrectly called tea). But there are so many more beautiful teas out there.

The world of specialty tea is a full and fascinating one. Once you fall in love with it, it’s impossible to go back to the standard tea menu. It’s a little like being an adventurous person but you’ve only ever travelled within New Zealand, then you go on a world trip. The expansive array of countries, cultures, food and experiences blows you away. Now that you know what’s out there, you'll never want to contain your travel to New Zealand again.  

If you decide to transition to specialty tea, you have an exciting adventure ahead of you. 

But, the move can be challenging if your palate is used to traditional tea, flavoured tea, tea with milk or herbal infusions.

Here are my four tips to help you successfully switch to specialty tea.

 1). Tools

There is an art and a science to preparing the perfect cup of tea. If you make the effort, your leaves will reward you by releasing their best flavour. Part of this is having the right equipment.

While there are a number of tools you need if you want to get serious about tea, the most important one is a highly functional tea steeping vessel for one.

This might be a small teapot, a traditional Chinese gaiwan, Yixing teapot or Japanese Kyusu teapot, or a more modern option such as the Finum tea glass infuser.

Your vessel needs two things:
1. enough space for the leaves to completely expand, and
2.  you need to be able to completely remove all the liquor from them once your tea is steeped.

2). Technique

Learning how to steep tea will not only give you the best flavour in your cup, it will also help you develop the lovely ritual that makes the specialty tea experience feel so good.

Water-to-leaf ratio, water temperature and steeping time are all important. A basic rule of thumb is 3 grams tea/150mls water and steep for 3 minutes at a temperature between 80'c - 100'c. Your tea label should have specific instructions for the tea inside, or you can learn the basics in my video. 

3). Focus

Each time you prepare your tea, make a deliberate effort to fully engage your senses – look, smell, taste and pay attention to each aspect of the tea. What is the colour in the cup? What is the sensation of the tea in your mouth? Can you describe the aroma notes? How do you feel after you swallow as the tea moves through your body? 

Give your complete attention to the full experience of your tea. Don’t judge your tea as good or bad or conclude whether you like the tea or not. Simply be curious about what you are experiencing.

4). Repetition

Our brains crave certainty and predictability as this helps us feel safe at the most primal level. This means any change can feel uncomfortable at first, including the relatively benign experience of switching tea.

To get through this, drink specialty tea regularly – at least once a day – as repetition will help make the new style of tea familiar to your palate and brain. Over time, specialty tea will be as comforting as your previous tea.

Specialty tea is a joyful experience that's worth making an effort for. If you do, it will be your companion for life. The more you learn about it, and the more teas you try, the more fulfilling your experience will be. 

And if you need some help along the way, drop me a line.

~ Anna

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