The Art and Science of Tea Selection: Aligning Brews with Mood and Moment

Question: When you have a moment, how do you typically choose which tea to brew based on your mood or the time of day?

The ritual of brewing tea is often a deeply personal experience, guided by an intuitive sense of what is most fitting for a particular moment. While many might reach for a familiar favorite, a more conscious selection can elevate the experience, aligning the tea’s inherent qualities with one’s current mood or the progression of the day.

Morning Revitalization and Afternoon Focus

For many, the morning calls for a tea that provides a gentle yet effective lift. Black teas, with their robust flavor profiles and stimulating properties, are a natural choice. The fermentation process, which transforms the tea leaves, plays a significant role in their chemical composition and, consequently, their sensory impact [5, 6]. For instance, Lapsang Souchong, a black tea, has its quality influenced by various brewing conditions, suggesting that even within a specific type, a tailored approach can enhance its desirable attributes [8]. The “Yin Rhyme” characteristics of Tieguanyin oolong tea, for example, are shaped by its cultivar and manufacturing process, potentially offering a distinct experience compared to other teas [3]. This suggests that an awareness of the processing nuances can inform a choice for morning clarity.

The Oolong and Green Tea Spectrum

As the day progresses, or when a more nuanced sensory journey is desired, oolong and green teas come into play. Oolong teas, such as Tieguanyin, exhibit a complex interplay of nonvolatile components that contribute to their flavor. The levels of specific compounds like theaflavins and ester catechins can influence astringency and other aftertastes, making them suitable for moments requiring subtle appreciation [3]. While not explicitly detailed for mood selection, the dynamic changes in chemical components during multiple brewing of ancient tree teas highlight how the character of a tea can evolve, offering a different experience with each infusion [7]. This evolving nature makes them excellent candidates for contemplative afternoons.

The Art of Fermentation and Flavor

The degree of fermentation is a critical factor in tea’s final character. Liupao tea, for instance, undergoes fermentation processes where different methods can significantly impact its flavor quality by altering volatile compounds [6]. Understanding these processes can help in selecting a tea that aligns with a desired flavor profile—perhaps something richer and more complex for a relaxed evening, or a lighter, more invigorating brew for a mid-afternoon pick-me-up. The volatile compounds that develop during fermentation are key to the tea’s aroma and taste, making this a crucial consideration for conscious selection [5, 6].

Brewing for the Moment

Beyond the type of tea, the brewing process itself can be adapted to suit the occasion. While the provided research primarily focuses on coffee’s foam stability [1] and coffee co-products [2], the principles of controlled brewing conditions for optimizing quality are transferable. For example, studies on Lapsang Souchong black tea highlight how brewing conditions can affect its quality [8]. The duration of brewing can also play a role, as evidenced by a specific brew time of 2 minutes and 30 seconds noted in the context of processing methods [6]. This suggests that even for teas chosen for their inherent qualities, a mindful approach to brewing can fine-tune the sensory outcome, allowing for a more personalized alignment with mood and time.

Ultimately, the choice of tea is a sophisticated interplay of sensory preference, chemical composition, and processing history. By understanding these elements, one can move beyond simple habit and cultivate a more intentional practice, selecting brews that truly resonate with the moment, whether it’s for morning alertness, afternoon reflection, or evening relaxation.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [3] — 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/ [4] — 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/ [5] — 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/ [6] — 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/ [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] — 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/