Aside from the fact that tea is addictive through caffeine, why do we drink tea?
Since I drink tea daily, it is not something that I spend a lot of time thinking about. For most of us, it’s already become such a routine that it’s just a simple part of day, but there is always a dimension of “why”, especially when it comes to trying to look for the finer teas, or to find teas that are particularly interesting.
I think on a very fundamental level, a tea should be pleasant. This means that when drinking tea, it should deliver pleasurable things to you. What those are may differ on an individual level, but generally, they should probably consist of fragrance, good taste, and good feeling. Teas that don’t fulfill these requirements can be, and often are, seen as failures.
Take green teas, for example, which is something I rarely talk about. Green tea for me was where it all started – I began drinking longjing, just like my grandfather did. I recently drank some green teas from my hometown, not too far from Suzhou where biluochun is produced, and I’m reminded of why people drink green tea and why it is in many ways the most desired tea. Green teas are very nice things to drink. They are fragrant. They are smooth, at least when you brew it correctly and the quality is not too bad. They are sweet. They aid your digestion and are refreshing. There is really no drink more perfect than a good cup of green tea.
Or consider an oolong I bought recently. It’s expensive, to be sure, but it is also fragrant, smooth, has long lasting aftertaste, complex, interesting, and has qi (most teas don’t, but that’s another topic for another day). It’s great, and it feels great to drink it. Everyone there enjoyed the tea.
Then you look at things like newly made puerh – and it all falls apart. Compared to green teas, new make puerh are very rough. They are rarely sweet, instead leaning much more to the bitter side. They can be fragrant, but not always. In fact, the ones that taste good right from the get go tend to be ones that will age poorly, especially if they exhibit, say, green-tea like beany fragrance. Contrast that with an aged puerh, where the rough edges have been worn down and the tea becomes sweet, smooth, and feels great to drink. It’s a big difference.
I used to subject myself to a never ending series of questionable teas, all in the name of learning. Even when a tea seems nasty, or worse, tasteless, I’ll persist to see what’s going on and see how it fares. With time and experience, however, it is now far easier to arrive at a conclusion about a tea’s inherent quality. It is rarely the case that teas will show you anything new or exciting that is different after your 3rd or 4th infusion. It is possible, but very rare, and the tea is usually some kind of oddball. Most teas, in most cases, you can figure out what’s going on very quickly. Being now much more willing to discard poor quality teas, it is nice to drink teas that are actually enjoyable. I reserve samples or other teas of unknown quality for when I drink with a group. In those cases, it is easier to compare different teas, to examine them, and to arrive at a conclusion about them quickly and much more accurately. The really nasty ones? You drink a few sips and you throw it away.
When I’m at home and drinking by myself, I increasingly find myself reaching for the tried and true – puerh that I have aged myself that are now very drinkable after 10+ years, things I have bought that I know are good, and other kinds of teas that are not going to give me a nasty surprise. After a while, there isn’t a whole lot left to learn in bad teas – they are bad, and that’s that. For puerh, it is somewhat useful to know why they are bad – whether it’s bad storage, or bad processing, or just bad leaves. For other teas, it’s not really material – if it’s bad, you shouldn’t drink it. Life is short, drink something nice. For that purpose, a well made green tea is almost unbeatable.