As a college student, coffee is practically a personality trait. It is the perpetual first choice of beverage for any situation remotely related to academia. Library sessions. Lectures. Last-minute deadlines. Whether you prefer it swirled with oat milk, clinking with ice cubes, doused with a healthy drizzle of caramel syrup, or a good old americano, coffee is the silent rule and unofficial fuel that every student abides by and relies on.
But what about tea? Coffee’s overlooked older sister – quieter, older, and far more complex – sits in the back of your kitchen cabinet, pouches of dried leaves and flowers left neglected in a forgotten cardboard box that you bought months ago. The origins of both these drinks trace back to different parts of the world, with tea being older by almost two millennia, dating back to 2737 BCE according to ancient Chinese legend. University life forces an obsession with productivity and caffeine highs, but tea offers something different – maybe it’s exactly what we need.
The term tea encompasses both “true” teas, derived from the plant Camellia sinensis (if we’re going to be technical), and also herbal teas, with the chamomile and peppermint variants that commonly line supermarket shelves. What sets the different types of “true” teas apart from each other depends on how the leaves are harvested, processed, and the degree to which they are oxidised. As a result, this single plant creates an abundance of unique flavour profiles and properties, giving rise to black, green, white, oolong, and pu-erh teas.
Don’t worry, I won’t bore you with the minutiae of each type, so here’s a quick breakdown!
Green Tea: Fresh, Grassy & Antioxidant-Rich
A popular choice trending amongst teens, adults, and wellness influencers alike, green tea is commonly consumed as matcha – where the entire leaf is powdered and whisked into your drink. Made from unoxidised leaves, green tea is loaded with antioxidants called catechins, which have been shown to protect against inflammation and boost metabolism. While the slightly bitter and grassy flavour may not suit all taste buds, its moderate caffeine content and potential fat-burning power are hugely attractive.
Black Tea: Energy Boost Packed With Flavour
Black teas boast a wide range from Indian Assam (found in Irish breakfast tea), to Ceylon, to flavoured options such as Earl Grey. The list is endless, dominated by diverse Chinese provinces and shaped by the rolling foothills of India. Malty, rich, and deeply intense, black teas pack a higher caffeine content, sitting between green tea and coffee. This makes it the perfect boost of energy for that inevitable afternoon slump mid-lecture!
Oolong Tea: Deliciously Complex
One of my personal favourites, oolong tea is remarkable for its depth and complexity, offering a flavour profile that resists being defined by simple adjectives. Aromas of roasted nuts, woody notes, and dark chocolate blend seamlessly into delicate tones of honey and florals. Popular in Chinese tea culture, this balanced and semi-fermented option is favoured for its neutral yin (cooling) and yang (warming) properties on the body. Popular varieties such as Tieguanyin and Dahongpao are delicious ways to aid digestion and help your body burn energy more efficiently.
White Tea: A Refined Drinking Experience
Valued for its subtle flavours and simplicity, this luxurious category of tea is often hand-picked and created from the finest buds and young shoots. It avoids the heavy bitterness and caffeine jitters of other, more heavily oxidised teas while retaining the purest notes of peach, melon, and blossoms. Think of white tea as the calm, aesthetic alternative to coffee.
Pu-erh Tea: Fermentation and Your Gut Microbiome
Like wine, pu-erh tea ferments, ages, and gets better with time. Each batch increases in value, with certain regions, producers, and years sought after – some tea cakes selling for hundreds or thousands. The flavour, texture, and aroma change as the bacteria and fungi interact with the dried leaves, producing enzymes and microbes that promote the growth of friendly bacteria for a healthy gut environment. Its benefits may support lowering cholesterol, reducing obesity, and potentially restoring intestinal barrier function.
What about herbal teas?
Essentially, a herbal tea is an infusion of any plant, or brewed from a combination of plants, including flowers, dried fruits, seeds, herbs, roots, and spices. Steeped in hot water, herbal teas can taste spicy, cooling, fruity, or earthy. They are naturally caffeine-free, perfect for when you want to wind down in bed with a warm drink. Studies have shown plenty of benefits linked to each type of herbal infusion. Ginger is well-known for its digestive motility, alleviating period cramps, as well as keeping the body warm. Chamomile is a favoured option for improving sleep and instilling calmness, making it a perfect drink for de-stressing before bed, while peppermint, hibiscus, lemongrass, buckwheat, and ginseng will ensure you never run out of choices.
A Monthly Ritual
Teas can act as a supportive ritual, with some women even syncing their menstrual cycle to the foods and drinks they consume. There are no hard and fast rules when it comes to periods, as everybody’s body is different, rather it’s about listening to it. Not only do we have a 24-hour circadian rhythm, but we also have 4 distinct phases within our 28-day cycle. It’s recommended to opt for lighter teas during the menstrual phase and follicular phase; focus on soothing raspberry leaf or dandelion root infusions, low caffeine and alcohol intake, and a gradual return to more active movements. With hormones peaking and energy high, fresh mint and green teas with moderate caffeine are ideal for the ovulatory phase. As the luteal phase sets in, bringing cravings and fatigue, ginger and cinnamon tisanes may help those pesky cramps and mood swings.
It’s no surprise that coffee runs the campus in a culture obsessed with productivity and fueling the grind. Maybe spilling the tea is really about choosing to slow down, pausing the moment, and taking a deep breath.
So, would you fancy a cup of tea?