Three things you may not know about tea
Tea is the world's second most popular drink after water. People love it with meals and between them. There is a huge choice, from familiar black tea to green, red and white tea, as well as fruit and herbal infusions. Each has its own flavour, aroma and properties. It might seem that we know everything about tea. But do we? Here are three things you may never have heard about it.
Tea can be stimulating
Did you think only coffee could give you a lift? Tea can work in a similar way, thanks to theine, the name traditionally used for caffeine in tea.
Black tea
Black tea, the best-known variety in Poland, can have a strong stimulating effect. A cup of around 200 ml contains approximately 50–80 mg of caffeine. For the infusion described here, pour water at 95°C over the leaves and steep for two or three minutes.
Green tea
A 200 ml cup of green tea generally contains somewhat less, around 30–50 mg. Preparation is important here too. Pour water no hotter than 80°C over the leaves and steep for two or three minutes.
Short infusions are traditionally associated with a refreshing, invigorating effect, before more tannins enter the brew. Longer infusions are described as more relaxing and suited to a restful break. The first infusion is considered the most stimulating.
White tea
Who would expect such a delicate-tasting tea to offer a stimulating effect? White tea can contain a substantial amount of caffeine, around 75 mg per 200 ml. To prepare it, pour water at 80–90°C over one teaspoon of leaves and steep for up to five minutes.
Taking medicines and supplements with tea is a mistake
Medicines, vitamins and supplements are often swallowed with tea because it accompanies breakfast, when many people take them. Why can that be a problem?
Tea compounds can interact with a medicine's active ingredients. As a result, treatment may be less effective than expected.
Tannins can reduce the absorption and effectiveness of some minerals. For example, someone taking iron to treat anaemia should not take it with tea. Tea can substantially reduce iron absorption, which is particularly unhelpful when treating a deficiency.
Tea can be cold-brewed too
This may come as a surprise, but cold brewing is an excellent alternative to preparing tea with hot water.
How do you do it? Put tea leaves in a jug and cover them with cold water. Refrigerate for at least two hours. You will have a delicate homemade iced tea with little bitterness. Cold water extracts fewer of the tannins responsible for a bitter taste, instead bringing out gentle, pleasant flavour notes. Cold-brewed tea is also generally described as containing less caffeine than a comparable hot infusion.
You can experiment with almost any variety: classic black, white or green tea, or herbal and fruit infusions. Let their different flavours surprise you!
Our online shop offers a wide range of our own high-quality loose-leaf blends. Explore our Albert Tea collection.