Indulge Cigars & Teas -- Guide to Tea Varieties

Guide to Tea Varieties Page 2
	All true teas are derived from the same plant, Camellia Sinensis. Despite the vast array of flavors, there are five genuine classes of tea: Black, Green, White, Oolong, and Herbal. Processing, oxidation, drying and infusions determine how a specific variety is classified. Read our guide below for more details on your favorite teas.

Chai

"Chai" is the Middle Eastern and South Asian word for "Tea." The spicy tea that Westerners call "Chai" is properly called "Masala Chai." Chai is traditionally prepared with milk and some type of sweetener (molasses, sugar or honey). Its distinct flavor comes from a medley of spices such as cinnamon, cardamom, anise, nutmeg, cloves, vanilla and so on.
TO PREPARE: There are a multitude of ways to prepare chai. One way is to heat water with the sweetener and spices you prefer, combine creamer, and simmer on low heat for a few minutes.
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Honeybush

Honeybush, is made in Africa from the shoots and leaves of the Cyclopia genistoides plant. The brew contains less than 0.01% caffeine -- it is virtually caffeine free by nature. Honeybush most closely resembles the flavor of it's African cousin, Rooibos, except with a slightly sweeter accent.
TO PREPARE: Steep approximately 2.25 grams of tea per 6 ounces of water, or about one teaspoon of tea per cup for 5 minutes or so.
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Mate

Mate is derived from the leaves of a stimulating herb, Ilex paraguariensis, native to South America. It is the national drink in Uruguay and Argentina and commonly consumed in Paraguay, Chile, and Brazil. It is traditionally served from hollow gourd. Healing properties include: relief from fatigue, high antioxidant levels, weight management, and immune system boosts.
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Rooibos

Rooibos is a sweet and slightly nutty herbal tea. It is native to Africa and derived from the Aspalathus linearis. Often times it is referred to as "African Redbush". It is practically caffeine free. Redbush has been lauded for its high antioxidant content and subsequent health benefits.
TO PREPARE: Steep approximately, 2 grams of tea per 6 ounces of water, or about 1 teaspoons of rooibos per cup, with 180°F (80°C) water, not boiling water, for at least 5 minutes.
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