Wine and tea
Differences between wine and tea
There are significant differences between wine and tea in many aspects. Wine is made from a fruit, tea is made from a green leaf plant. Wine is typically associated with ‘noisy’ social events, while tea with quiet, intimate conversations or silent observation of the World. For the optimal growth of the tea-plant much rainfall and highly humid mountain climate is necessary, while grape enjoys warm, dry climate and prefers lower altitude hills to grow on. Tea is typically harvested in early spring, while grape, especially the late-ripping varieties are harvested late autumn. The juice of the grape is pressed out, after that it is fermented and stabilized, opposed to this the tea is only dried and is only fermented in certain cases. Wine is matured in oak barrels or tanks, however tea doesn’t have to be sealed from the external world in this manner. In respect of consumption , the wine is consumed chilled or on room temperature, while tea leaves are brewed on high temperature, the liquid should be removed from the leaves relatively fast, and drank while it is still hot. Regarding effects, wine which contains alcohol may have a much more drastic effect when consuming in an abusive manner, than tea which may also cause rapture, however that can’t cause loss of consciousness. Based on the above-mentioned, there is no relation between the two beverages, however there are many similarities also. In the followings I will explain these.
Similarities in aspect of the color, character and taste
Both character, mind and taste point of view there are many overlapping in between wine and tea. In both cases depending on the processing method, or in case of tea the degree of oxidation, the final products are generally ‘light’ (‘white’, ‘yellow’ and (light)green teas, and ‘white’ wines) and dark (‘red’ tea sand ‘red’ wines), as well as transitional colored (oolong tea, and pink (rosé) and bright red ‘siller’ wines). The appellations aren’t well defined, as nor white wine neither white tea is white colored – therefore the usage of apostrophe is appropriate in order to avoid misunderstandings. For the result to be this varied and enjoyable, the producing process has to be controlled and monitored: the result of the fermentation of grape juice is rarely stable and enjoyable without intervention, as well as spontaneously dehydrated tea leaves also loose their flavor enzymatic deterioration. Characters in field of wine and tea can also be light and airy, have a medium body sensation, or heavy and full body. In case of tasting both wine and tea we first sense a more or less sweet flavor, however both contain more or less tanic acid (tannin) which contain harsher-bitterer aromas also, this causes the astringent sensation on the inner surface of your mouth. The flavor spectrum of both wine and tea can be floral, vegatal, white- or yellow fleshed fruits, caramel- chocolaty flavors, and even the similar flavor faults (eg. manure) can sensed in them.
Similarities in the producing aspect
Some types of teas and wines go through same kind of processes, such as heat-treatment of the tealeaves (panfrying), and when wine is made from overripe grape in aszok barrel, or form ripe grape in new roasted oak barrel. The similarities in the producing process result particular flavors which are “identical” in both wines and teas.In my experience the boiled sweetcorn and roasted chestnut flavor which commonly characterizes the overripe chardonnay wines and the flattened and roasted Chinese green tea called LongJing. Similarly, wine made from overripe pinor noir grape and also particular Dong Ding oolong teas are characterized with sun-dried tomato, boiled tomato notes in fragrance.The late harvest yellow muscat grape as well as the early harvest lightly fermented Darjeeling teas also have a muscatel and honey flavor in common. Aszu-like white wines that come from higher quality, late harvested grapes and some particular 40-60% fermented Chinese dark oolong teas (Shui Xian, Da Hong Pao) have a camphoric – „joint-like” fragrance and flavor which is also comparable. There are similarities in case of red wine also: barrique aged red wines produced from overripe ingredients and red teas made from roasted tealeaves are characterized wit the same roasted coffee and cocoa flavor.
Final thoughts – The tasting and sensing differences between West and East
In Eastern tea culture the highest quality teas are typically refined, clean and modest taste,,which can be described with the phrase “noble simplicity and tranquil magnitude” .
These gentle flavored teas can be steeped several times in accordance with the authentic far-est tea customs, and their flavor payoff is excellent , „clean” and „bright” flavors won’t get distorted after even multiply steeps. While in the East the appreciation and prestige of refined and noble teas are high, which is clearly visible in their prices, the western cultures are well known for preferring the heavily fermented black teas which in cases may be flavored with added aromas to achieve a very powerful sense of taste. These black tea are strong, and have an invigorating effect similar to black coffee . In accordance with the this sense of taste, in Western culture the most highly regarded wines nowadays are the exceptionally massive and concentrated, masculine ‘bull-characterized’, and those which represent sophisticated beauty and possess „fatal charm”. This clearly demonstrates the attitudinal differences between the elite of the West and classic East – however regarding the attitude of classic eastern elite towards tea, nowadays it is also fading away in the Far-East also. However the state of pure rapture is also fading out from both wine- and teaculture: both turns towards the flavors and the enjoyment – rather than experiencing this very valuable state of mind , which may assist us get an insight into the deeper layers of reality.
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