TCNJ

48 The College of New Jersey Magazine PETER MURPHY Tea is the second-most consumed beverage in the world, right behind water. Everyone loves a tea party. Japanese ceremonies promote purity, respect, and tranquility. In South America, it is a sign of hospitality to pass around a gourd filled with yerba mate tea and sip it through a metal straw. Tea grows all over the world, but most is grown just above and just below the equator. All tea comes from the same plant: Camellia sinensis. The processing of the plant deter- mines the color of the tea — black, green, oolong, yellow, or white. The popular orange pekoe tea does not con- tain any oranges. Pekoe refers to the highest quality black tea, which once was reserved for the Dutch Royal Family, known as the House of Orange. Tea is like wine — its taste is determined by the way it is processed as well as the soil and climate in which it grows. Teas require different temperatures and infusion times. Brew green tea for 2 to 3 minutes with water at 175°F, while black tea takes 3 to 5 minutes of brewing in near-boiling water. Tea has caffeine, but you may not feel the same jolt you get from coffee. That's because tea contains tannins and the amino acid L-theanine, which both mitigate the effects of caffeine. That chamomile you drink before bed? It's not really tea. Beverages made from herbs, fruits, or spices are technically considered infusions. However, it has become common practice to refer to these beverages as herbal teas. Prefer your tea iced? Practice the cold brew method: Use 2 tablespoons tea to 1 quart cold water and brew in the refrigerator overnight. Hands down, the best method. TCNJ X10 things you need to know about … A spot of tea There's nothing quite like curling up with a hot cup of tea in the winter months to soothe your body and soul. We turn to Deborah Raab '76, a certified tea specialist and founder of Tea-For-All located in the Trenton Farmers Market, to spill some facts about her favorite drink. — Corinne Coakley '25

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