Bruising is a Tea making technique that breaks down the structures of leaf cells in order to promote oxidation of the tea leaves. It is a very important step in the making of oolong tea and black tea as the bruising allow for oxidative enzymes to work.
In the making of oolong tea, the bruising is done by tossing or tumbling the tea leaves in containers. After the tossing and/or tumbling the edges of tea leaves are bruised and the oxidation starts.
Depending on the desired level of oxidation, some oolong teas are just lightly oxidized, while some other oolong teas are further oxidized. Taste of oolong teas can vary largely due to different degrees of oxidation. The less oxidized oolong teas usually taste more floral and vetegtal. The darker, more oxidized oolong teas take on a fuller taste profile that is earthy, nutty, and sometimes toasty.
Pictured here is the infused leaves of the lightly oxidized Jade Oolong tea. It is noticeable that the edges of the leaves are bruised while the overall appearance of the leaves remained green.
Black tea on the other hand, after the bruising, usually goes through the oxidation process completely. This means most black teas are fully oxidized. And as a result, they have a full bodied profile with little to no vegetal taste.
Pictured above is a brewed cup of Golden Monkey black tea.
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This is a classic Masala Chai: full-bodied tea that enhances South Indian masala spices. The finish has cardamom notes peeking out from lively ginger.
History & Heritage
In India, chai simply means tea. Spiced tea has long roots in South Asian traditions, and masala chai, meaning "spiced tea," became an everyday drink in the early 20th century. At that time, the Indian Tea Association promoted tea drinking across India through tea stalls, demonstrations and vendors at railway stations. Street vendors, known as chaiwalas, often brewed the tea with milk, sugar and spices, creating the beloved style found on street corners throughout India today.
Interesting Facts
Traditionally this chai would be brewed using milk instead of water. You can create the same effect by brewing your tea the usual way and adding warm milk.
Ingredients: black tea, chopped and powdered ginger, cardamom, coriander and cinnamon, chopped cloves and chopped black pepper.
Tasting Notes & Pairings
Bold, warm and spicy, superb with milk and sugar. Pair it with samosas, biscuits, carrot cake, or buttered toast.
Brewing tips (general guideline): turn your bag of chai upside down a few times first, since powdered spices can settle. Use 1 heaping teaspoon per 8 oz of freshly boiled water (212°F), steep 4–5 minutes, then add warm milk and sweetener to taste.
Like every tea at Beantown Tea & Spices, Masala Chai is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Chai collection, or pair it with our tea accessories.