Sipping by the Season of the Soul: Choosing Tea to Match Your Mood and the Time of Day

Question: How do you decide which type of tea to brew based on your mood or the time of day?

The Morning Ritual: Awakening the Senses

The start of the day often calls for a brew that gently awakens the palate and mind. While the provided literature focuses less on specific mood-based tea selection for the morning, the general principles of tea processing and composition offer insights. For instance, the harvest season can significantly influence the biochemical components and volatile compounds in teas, which in turn define their taste and aroma [8]. This suggests that teas harvested at certain times might possess qualities more suited for a gentle morning start. Understanding the fundamental differences in tea types, such as the impact of fermentation on flavor, can also guide morning choices. For example, Liupao tea undergoes fermentation, with different methods affecting its flavor quality [5]. A lighter, less fermented tea might be preferred to ease into the day.

Afternoon Revitalization and Evening Serenity

As the day progresses, our needs from a beverage can shift. An afternoon pick-me-up might require a tea with more robust characteristics, while the evening might call for something calming. Research into Tieguanyin oolong tea highlights the role of specific chemical components in shaping its profile, noting that higher levels of certain compounds can contribute to its astringency [2]. This level of detail, while specific to one tea, points to the underlying complexity that influences a tea’s perceived impact. The cultivation and processing of tea, including factors like cultivar and manufacturing processes, play a crucial role in shaping its flavor profile [2]. For a revitalizing afternoon, a tea known for its complex flavor profile, perhaps with malty or spicy notes as seen in some black teas [1], could be suitable. Conversely, for evening relaxation, a less stimulating tea, possibly one with delicate aromas, would be more appropriate.

The Influence of Processing and Harvest

Beyond mood and time of day, the very nature of the tea itself is a critical determinant of its suitability. The manufacturing process significantly impacts the chemical composition and sensory qualities of tea. For example, Liupao tea fermentation, a process that develops characteristic flavors and aromas, can be approached through different methods [4, 5]. The retention of mucilage in coffee processing, for instance, demonstrates how different stages can influence the final product [3]. Similarly, the harvest season for white tea directly affects its biochemical components and volatile compounds [8]. These processing nuances mean that even within the same tea category, significant variations exist that can cater to different preferences and needs throughout the day. The duration of brewing also plays a role, with studies indicating that the sensory quality and chemical components of tea can change during multiple infusions [7]. A brew time of 2 minutes and 30 seconds is noted in the context of Liupao tea quality [5].

A Symphony of Sensory Experience

Ultimately, selecting a tea is a deeply personal experience, influenced by a confluence of factors. The time of day sets a general context, whether it’s the need for gentle awakening or peaceful winding down. Mood introduces an emotional layer, guiding us towards teas that resonate with our current state of being. However, it is the inherent qualities of the tea, shaped by meticulous cultivation, diverse processing techniques, and even the season of harvest, that provide the foundation for our choice. From the subtle differences in volatile compounds that define aroma [4] to the chemical compositions that dictate flavor [2, 8], each element contributes to the sensory symphony. By understanding these influences, we can navigate the world of tea with greater intention, selecting the perfect cup to complement any moment of our day.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Qiuming Li, Qingcai Hu, Xiaoxi Ou, Jihang He, Xinru Yu, Yunzhi Hao, Yucheng Zheng, Yun Sun — Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39253009/ [3] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [4] — Jianfeng Liang, Hailin Wu, Mingfei Lu, Ya Li — HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39280217/ [5] — Xiaohui Zhou, Di Tian, Hongjie Zhou, Rui Dong, Chenyang Ma, Ling Ren, Xueyi Yang, Qingyi Wang, Ning Chen, Liubo Yang, Xuan Tang, Yixin Bi, Yapeng Liu, Xiujuan Deng, Baijuan Wang, Yali Li — Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses. — 2024-Aug-19 — https://pubmed.ncbi.nlm.nih.gov/39200522/ [6] — Chunhua Ma, Yen-Con Hung — Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality. — 2020-Aug — https://pubmed.ncbi.nlm.nih.gov/32884718/ [7] — Chunju Peng, Yuxin Zhao, Sifeng Zhang, Yan Tang, Li Jiang, Shujing Liu, Benying Liu, Yuhua Wang, Xinghui Li, Guanghui Zeng — Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing. — 2025-Jul-17 — https://pubmed.ncbi.nlm.nih.gov/40724328/ [8] — Fan Huang, Haijun Wu, Fan Luo, Yingchun Wang, Yulong Ye, Yiyun Gong, Xianlin Ye — Effect of Harvest Seasons on Biochemical Components and Volatile Compounds in White Teas from Two Cultivars. — 2025-May-18 — https://pubmed.ncbi.nlm.nih.gov/40428574/