Tea and Seasons

Last week, I shared a blog post about tea culture, and many of you responded with kind and thoughtful words. Thank you for taking the time to engage—it means a lot.

This week, let’s talk about seasons. Now that it’s December, winter has arrived in many parts of the world.

Here in Indonesia, we’re lucky—we can drink any tea, anytime, all year long. The tropical climate gives us the freedom to explore whatever tea we’re in the mood for, no matter the season.

But what if we lived in a country with four distinct seasons?

How would the weather shape our tea choices?

In traditional Chinese medicine (TCM), the concept of drinking tea based on seasons is rooted in balancing health with nature. A Chinese book explains it like this:

• Spring and Summer: Green tea (lucha) and white tea (baicha) to cool and refresh the body.
• Autumn: Oolong tea (wulongcha) and aged white tea (laobaicha) for warmth and balance.
• Winter: Black tea (hongcha), aged white tea (laobaicha), and puer tea (puercha) to stay warm and aid digestion.

TCM wisdom not only highlights the connection between tea and our health but also suggests drinking tea after meals to support digestion. Drinking tea on an empty stomach, TCM warns, can be too harsh for the body.

Expanding on this idea, my teacher offered a more flexible perspective to adapt to modern life. He often said that choosing teas should depend on the weather and how our bodies feel. For colder or drier weather, he recommended drinking:

• Aged white tea (laobaicha)
• Black tea (hongcha)

Meanwhile, for warmer or more humid weather, all is good.

He also explained that weather affects how tea resonates with us. For instance, in colder climates, throat dryness or sinus conditions can dull a tea’s aroma and mute its flavor. Roasted teas like oolongs may lose their signature throat resonance, which is why it’s important to select teas that fit both your body and the climate.

Of course, in Indonesia’s warm and humid climate, these seasonal rules don’t apply as strictly. We’re fortunate to enjoy any tea, any time.

This reminds me of an interesting story shared by one of our community members. During a winter trip to Japan, they explored the local coffee scene, where dark roasts dominated—a stark contrast to the lighter roasts they prefer in Indonesia. Initially, the coffee tasted too bitter and smoky. But stepping outside into the cold transformed the experience. The crisp air softened the harsher flavors, making the coffee smoother and more pleasant.

This story highlights how much the environment shapes what we taste. In fact, some coffee bars in cold climates serve warm water before coffee to prepare the palate and senses. Tea, like coffee, is deeply influenced by temperature and environment. Even subtle changes can make all the difference.

Reflecting on these lessons, I find that tea’s beauty lies in its adaptability. Chinese tea wisdom connects us to nature and offers a meaningful guide, but it’s not rigid. Geography, climate, and personal preference all shape how we drink tea. There’s no right or wrong—it’s about finding what resonates with you.

For me, tea is about the moment. Seasonal traditions are inspiring, but so is brewing what feels right, wherever I am. This balance between tradition and the present keeps tea meaningful with every cup. Everyone’s tea journey is their own, and discovering what speaks to you is what makes tea so special.