tea as therapy
tea fragrances, tea favorites, books on tea, and more
hello.
while i was in undergrad, i worked in a tea shop with a wall of tins that stretched from the floor to the ceiling. green tea, white tea, oolong and black tea lined up in rows, each one labeled with a region, elevation and harvest and we were expected to know them all.
not just the names or whether something was floral or smoky, but where it came from, how it was processed, whether it had been pan fired or oxidized or rolled into tight little pearls that would unfurl slowly in water because when people walked in, they wanted to understand what they were buying. and if they were taking loose leaf home to brew every morning, i had to explain exactly how not to ruin it.
i learned quickly that most people who say they “don’t like tea” have just never been told that green tea cannot be treated like black tea, that white tea can surprise you, that oolong changes from steep to steep, that herbal tea isn’t technically tea at all, and that boiling water can flatten something delicate in seconds.
i spent hours scooping leaves into tins, lifting them to my nose, watching them open in glass pots behind the counter, answering the same questions again and again until the answers became instinct.
working there gave me a whole new level of precision and it taught me that tea isn’t complicated, it’s sensitive, and that once you start paying attention to small differences in heat, time, leaf size, origin, you start to appreciate all of the tiny nuances that go into this calming, meditative ritual.
so this essay isn’t just about liking tea. it’s about what i learned behind that counter, how to build a tea tray that feels comforting, the books that shaped the way i think about tea as culture, fragrances that smell like steeped leaves, the kettles and pots i use, and the daily structure tea can give you if you let it.
tea can be casual, it can be quick, it can be something you drink while answering emails, but it can also soften the edges of a rough day.
and that’s where i want to start.
books on tea
the book of tea by kakuzo okakura
okakura describes the history of tea in china and japan, the development of the tea ceremony, the layout of the tea room, and the aesthetic values behind it. he connects tea to zen buddhism, architecture, art, and daily etiquette, showing how the ceremony shaped social behavior and taste.
the japanese way of tea by sen soshitsu
written by a former grand tea master of the urasenke school, this book explains the philosophy and practice of chanoyu, the japanese tea ceremony. sen soshitsu walks through the structure of a gathering, the role of the host and guests, the utensils used, and the training required to perform it properly. he also explains how tea practice developed historically and how it continues in modern japan.
the beauty of everyday things by soetsu yanagi
a collection of essays on the japanese mingei movement, which focused on handcrafted folk art made for daily use. yanagi writes about ceramics, textiles, woodwork, and simple household objects, arguing that beauty exists in well made, functional items created by anonymous craftsmen. the book includes specific examples of bowls, tea ware, and tools to show how use and repetition create aesthetic value.
encyclopedia of herbs by michael cunningham
a reference book covering hundreds of herbs used in cooking, medicine, and tea. each entry explains the plant’s appearance, origin, growing conditions, and traditional uses. it includes practical information about harvesting, drying, and preparing herbs, along with notes on flavor and historical context.
tea fragrances
this is a layered tea composition built around green tea, black tea, and oolong. it opens fresh and herbal with mint and lemongrass, then settles into something warmer with brown sugar and cedar in the base. it reminds me of taking the first sip of freshly brewed iced tea on a hot, sweltering summer day. you can actually smell the contrast between the brightness on top and the slightly toasted depth underneath. it feels like walking into a room where multiple teas are steeping at once. it’s more complex than a single note tea scent and works well if you like balance between freshness and warmth.
the most realistic green tea fragrance. i discovered this at stele in nyc and feel in love at first sniff. it’s grassy, slightly creamy, and a little savory, like the highest quality matcha or steamed tea leaves. there’s no obvious sweetness here. it smells clean, natural, and close to the skin. if you want something that feels minimal and meditative, this leans in that direction. great for everyday wear or if you prefer subtle fragrances that don’t overwhelm.
a beautiful, delicate soft jasmine layered over tea leaves, with a light musky base. it opens floral but not sharp, and the tea note keeps it grounded so it doesn’t turn into a typical white flower perfume. it’s airy, smooth, and easy to wear. this is one of the more straightforward jasmine tea interpretations. it’s bright and feminine leaning but still unisex, and very approachable.
a darker, slightly smokier tea fragrance. you get oolong with hints of honey and soft woods underneath. there’s a gentle warmth that makes it feel cozier than jasmine tea. it still reads clearly as tea, but with more depth and a little smooth sweetness. good if you like something comforting but not gourmand.
creamy matcha blended with fig and soft cedar. this isn’t a sharp green tea, it’s more milky and smooth. it sits close to the skin and feels more intimate than the others. there’s a subtle fruitiness from the fig, but it’s blended into the tea rather than standing out.
a brighter take on tea. this is one of my favorites from d’annam. it’s citrusy pomelo on top with oolong underneath. the fruit lifts it immediately, but the tea keeps it from becoming too sweet. it feels fresh and clean, almost sparkling at first, then softens into something smoother and lightly musky. if you like tea fragrances but want something a little more lively and summery, this is that.
this one opens with strong citrus. there’s bergamot and orange and it settles into tea and fig. it’s more vibrant and polished than most tea scents. it projects more and feels more “put together.” still clearly tea-centered, but with a luxury, slightly glossy finish. good if you want a tea fragrance that feels dressed up.
molecule 01 + black tea by escentric molecules
not a day goes by where i don’t wear the original molecule 01, and this is one of my favorite variations. it’s very minimal with black tea layered over iso e super, which gives it that airy, woody, slightly transparent base. it smells dry and slightly bitter in a clean way. not sweet. not floral. this is more about the texture of tea, like the steam rising off a cup rather than sweetness or depth. best if you like understated fragrances.
black tea and white tea with bergamot, blonde woods, and cardamom. it opens light and citrusy, then becomes soft and slightly spicy as it settles. it’s sheer but not weak. there’s a clean, almost sunlit quality to it. this feels modern and easy. something you could wear year round without it ever feeling too heavy.
this newsletter is sponsored by ulysses.
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the art of the tea tray
the tea tray changes depending on where you are in the world.
some cultures lean into seasonality, some lean into hospitality and repetition, some lean into comfort and routine. and that’s the part i love. the tray is not just decoration, it’s really a mirror of what people value in that moment.
you can build your own version.
maybe your tray is green tea with sliced apple and a square of dark chocolate. maybe it’s hojicha with roasted sweet potato in the fall. maybe it’s earl grey with warm milk and a cookie after a long day. maybe it’s just jasmine tea and a handful of almonds.
do you need something sweet? warm? grounding? seasonal? something that feels like a break between tasks?
i like using an actual tray or platter. wood if i want it to feel warm. ceramic if i want it to feel clean and minimal. i’ll place the teapot slightly off center, cup to the right, and a small dish for snacks.
sometimes it’s sliced pear or a small butter cookie. if i’m drinking oolong, i like something lightly sweet. if it’s green tea, usually fruit. black tea can handle something richer.
i choose the cup based on the tea. thin porcelain for green tea, something thicker and heavier for black tea, a bowl for matcha. part of the ritual is deciding what feels right that day.
how to actually brew tea
once the tray is set, the next thing that matters is how you brew it.
most bitterness isn’t about quality, it’s about heat. most flatness isn’t about the leaf, it’s about timing. learning how different teas behave changes everything.
here are the basics:
green tea
temperature: 160–175°F
steep time: 1–3 minutes
too hot and it turns bitter. let the water sit for a few minutes after boiling before pouring. green tea should taste fresh and slightly sweet, not harsh.
gyokuro (shade-grown japanese green tea)
temperature: 120–140°F
steep time: 2–3 minutes
this one is delicate. lower temperature brings out the umami and softness. it should taste almost savory.
oolong tea
temperature: 185–205°F
steep time: 2–5 minutes
oolongs are flexible. lighter oolongs want slightly cooler water. darker roasted ones can handle near boiling. they usually open up beautifully over multiple steeps.
black tea
temperature: 200–212°F
steep time: 3–5 minutes
black tea can take boiling water. it’s sturdy. if it’s too strong, shorten the time rather than adding milk immediately.
white tea
temperature: 170–185°F
steep time: 3–5 minutes
very forgiving. light, soft, slightly sweet. don’t overthink it.
matcha
temperature: about 175°F
no steeping. whisk instead.
sift the powder, add hot water, whisk in an “m” motion until frothy. it should be smooth, not clumpy.
filtered water makes a difference and loose leaf is almost always better than tea bags.
my favorite tea pots, kettles, and tools
after you understand the leaves and the water, look at the tools you’re using.
you don’t need a collection. you just need one or two pieces that feel good to reach for.
i love this electric kettle with temperature control. it removes the guesswork. especially if you drink green tea often. i’m balmuda obsessed. i have several of their kitchen appliances and they have never let me down.
a small japanese kyusu (side handle teapot) is perfect for sencha or gyokuro. it pours cleanly and feels balanced in your hand.
for matcha, a ceramic bowl and a bamboo whisk are worth it. it changes the texture completely.
this is a great option for something more inexpensive and easy to use.
favorite teas
osulloc moonwalk (korean pear)
harney and sons ginger licorice
sullivan street winter chestnut
i think what i love most about tea is that it fits into an ordinary afternoon, or a study break. it can exist in the middle of a busy life and serves as a chosen pause in your day.
you boil water. you wait. you pour. you sit.
there’s something steady about that, especially when everything else feels loud or out of control. tea doesn’t fix everything, but it gives your hands something to do while your mind catches up.
and over time, those small pauses add up.
okay, that’s all for today.
thank you for reading.
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I once got called the ‘floristry tea witch’ when teaching new staff about the teas we sold at the café I worked at. A joy to read and have my tea and perfume obsessions fed.
read this while sipping on my special
occasion oolong on the most beautiful ceramic mug that my mom just gifted me from her last trip to China. love love love everything about this, we’re never really alone as long as we have the warmth and company of a cup of tea and a good book <3