Tea is defined as a drink made from the leaves of the Camellia sinensis (tea) plant. The leaves and leaf buds are used to make several different teas such as black- (Ceylon), green- and oolong tea.  

To create the distinctly different teas, the leaves are processed in various ways to unlock different flavour profiles. Other drinks with the name tea, such as chamomile or rooibos, aren’t ‘true’ teas as they are made from different plants, but they produce the same result of a brewed drink.  

Green tea – Once harvested, the leaves are not left to oxidise (be exposed to air), this keeps them ‘fresher’ and retains their colour.  

Earl Grey – These tea leaves are oxidised and dried, then flavoured with bergamot oil extract. Bergamot oil is derived from the bergamot citrus grown in Italy. This results in the floral and citrus notes of the tea.  

Rooibos tea – Scientifically named Aspalathus linearis, the rooibos tea plant is a shrub with needle-shaped leaves only grown in the Cederberg region of the Western Cape. The leaves are also harvested and left to oxidise and dry out, turning them a deep red.   

Coffee – There’s a common belief that coffee can also be called a tea, but coffee is made from the seed of
a Coffea plant, as opposed to the leaves of a tree.  

Simple syrup – Simple syrup is a mixture made of equal parts water and sugar, boiled for 5 minutes to dissolve the sugar and then cooled. Often used for sweetening cocktails, soaking into cakes to lock in moisture and infusing
with other flavours, it truly is a versatile ingredient and great to have on hand. When sealed properly, simple syrup can last up to a month in the fridge.  

Rooibos-infused simple syrup – Bring 2 cups of water to a boil, remove from the heat and add 2-4 Rooibos teabags of choice (you can use any other tea). Steep for 10 minutes, then discard teabags. Add 2 cups of sugar to the pot and bring back to a boil for 5 minutes to dissolve and thicken slightly.

Recipes: Sjaan van der Ploeg and Fresh Living Magazine
Photographs: Zhann Solomons and Fresh Living Magazine

Also read: Quick and easy Ceylon tea-roasted chilli nuts

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