COLUMN: Zen and the art of tea brewing
Liam Debonis | February 19Imagine this, if you will: You’re over at a friend’s house, and they ask “green or black tea?” You pick green, but to your horror, you hear the kettle boiling and a few minutes later, you spend the next half hour sipping profanely bitter liquid and feigning enjoyment. If you’re the friend in this scenario, don’t feel bad. I sat down with Shawn Whitehurst — who’s been with the New Mexico Tea Company for over eight years — and learned that there’s a lot that goes into making the perfect cup of tea. Whitehurst said the tannin content in the final product makes a significant difference in the flavor of tea. Tannins are naturally occurring chemical compounds found in tea and other foods and beverages. Different types of teas release their tannins in different ways, which is why water temperature is critical for a smooth, enjoyable brew.



















