The Story of Tea
<scroll down to read of
black tea, green tea, white tea, and oolong tea>
Tea and the tea
bush
There are many
different teas to choose from, each with very different character, aroma,
brightness, and sweetness. Whatever personality you treasure in your teas, all
are made of the leaves of the same type of plant known as Camellia Sinesis, the
tea bush. A tea garden can consist of several thousand bushes which are kept to
grow only three feet tall for pruning. The quality of the tea produced depends
greatly on the care of these bushes, the altitude in which they grow, and the
leaf selection. The tea
bush must be allowed to mature for three years before a harvest can be taken.
The harvesters pinch off the delicate buds and tender, new leaves which grow at
the tips. Machines harvest some tea today. Since, however, they can't
distinguish new2 growth from old, and often damage the leaves, the majority of
gourmet tea production is still done by hand, or the orthodox method.
After the leaves are harvested they undergo an elaborate process to become the
product we call tea. It is this process that determines whether the tea will be
a kind of black, green, or oolong tea. In your tea drinking experience you can
note characteristics of the dry leaf, the infused leaf and the final liquor in
which you drink.
The Story of Black
Tea
Most of the tea that is harvested is produced to become black tea. After the
leaves had been plucked
they are laid out on drying racks to wither until they become pliable enough for
rolling. This step alone
will take eighteen to twenty-four hours. When ready, each leaf is rolled by
hand. This promotes a longer
shelf life and, provides a less pungent liquor. It also releases the leaf's
natural enzymes that make
oxidization possible. Next, the leaves are spread out again to oxidize, or
ferment. The tea maker turns
the leaves and monitors them until, judging by smell, decides when the tea is
ready to "kill" or, stop the fermentation through heat. The withered,
rolled and now fermented leaves are placed into large metal pans in which they
are flash fired at a steady
120 degrees, thereby killing the enzymes causing it's fermentation.
Descriptions of a few
Black Tea Varieties
ASSAM makes a deliciously rich and full bodied brew that's perfect either as a
breakfast tea, or
when you need a deep round pick-up. Because of this, it is sometimes used in
blends such as Irish
Breakfast. Assam's dark, deep liquor is described as malty and robust, and can
be served with a
splash of milk.
CEYLON is comparable to Assam, yet it yields a lighter, golden liquor and is a
bit more mellow
and brisk. Quality Ceylons are grown only at very high altitudes, up to 7,000
feet above sea level,
which contributes to it's clean flavor. Grades of Ceylon and Indian teas are
indicated with the same
method ranging from FTGFOP ( finest tippy golden flowery orange pekoe), GFOP
(golden
flowery orange pekoe), BOP (broken orange pekoe), and so forth.
DARJEELING tea is grown in the Himalayan Mountain region of India. You'll find that it holds a flowery aroma and is often described as being "muscatel" after the famous Muscat grapes grown for wine. At times there will be a number fallowing the grade. This identifies the tea's flush. The first flush is harvested in spring and may be lighter and more flowery. The second flush is the summer harvest, which will taste more fruity, while the larger autumnal flush will be a fuller flavored liquor.
KEEMUN is an extraordinary, full bodied black tea out of China. It is unique in that it is the only tea whose winy essence is procured with age. It is deep, rich and complex, making it very suitable breakfast tea.
KENYA, Africa produces a tea that is comparable to Assam in body and strength. Rich and brisk, with a deeply colored liquor. Kenya can be served with a touch of lemon or milk.
LAPSANG SOUCHONG possesses the ultimate smokiness that a tea can provide. This is brought through by the pine fires in which the tea is cured over. It's rustic, piney aroma, and full body makes for a delight on cool afternoons. Often served over fresh lemon slices. When tea was transported by camel caravan, the buyers would appreciate the aromas the tea acquired along it's journey such as the nightly campfires.
ORANGE PEKOE is one of the most well known teas. It yields a deep golden liquor with full aroma and a round, clean, brisk flavor. Iced tea is often made with this tea because it will not cloud like other black teas. Orange Pekoe is a grade of Ceylon tea in which you'll find no tips, and the leaves are rolled lengthwise.
Blends of Black Tea
Blending teas has been done since the 1700's to drown the flavors that can vary from season to season.
ENGLISH BREAKFAST is a blend that should be medium to full bodied, and brisk. It will usually contain Ceylon or Indian teas, and black teas from China, perhaps even Keemun.
IRISH BREAKFAST is comparable to English Breakfast in body, yet it will have more of a complex flavor. Assam and Indian teas collaborate for this characteristic.
RUSSIAN, is a full bodied blend that is characterized after the tea that was transported to Russia by means of camel caravans. This variety too is influenced by the aromas of the burlap, camels, night air and evening campfires. For this reason most Russian styled teas will contain Lapsang Souchong. Russian Caravan tea is typically served over fresh lemon and honey.
The Story of Green Tea
For the production of green teas, the freshly harvested leaves are allowed to wither only slightly, and never allowed to frement. They are killed almost immediately by heat or steam. The leaves are then hand rolled and fired to dry them. Through this process the leaf retains it's natural healthy elements such as vitamins and minerals. This process lets the leaf maintain it's natural vitamins and minerals such as vitamin C, fluoride and chlorophyll. Green tea is also provides antioxidants and anti-cancer agents. It is these rare essentials that make drinking green tea a very healthy beverage. Green teas typically produce a light colored liquor with a delicate aroma and flavor. If the tea is steeped for too long the flavor will become bitter.
Comments on a few
Green Tea Varieties
DRAGONWELL green from China yields a pale green liquor with a slight earthiness and lingering sweetness. It has slightly less astringency than Sencha, while still maintaining substantial depth and smoothness.
GREEN GUNPOWDER is named after it's appearance. Each young leaf is rolled tightly into pellets with a notable silvery sheen. It is interesting to watch each pellet unfold into a whole leathery leaf as it steeps. Green gunpowder offers a light, smooth flavor with a round astringency. Enjoy the tea's vibrancy lifting high on the tongue, while deeper tones filter downward through the few, and finally leaving the pallet clean and dry.
DRAGONWELL PEARL is like Gunpowder in that it is rolled tightly and has a silvery sheen. The pellets will be slightly larger in that it should include precisely two young leaves and one tight budding leaf. The flavor is sweet, vibrant, refreshing, and floral. The aroma of the infused jasmine is delicately fascinating. It is one of the finest teas I've tasted.
GENMAI is a green tea roasted with brown rice. It is similar to Hojicha in aroma and color. It has less caffeine than other green teas, and is rich in B vitamins. The amount of rice in the tea is integral to it's aroma.
HOJICHA starts with mature leaves which will have a stronger flavor. It's color when brewed is golden and has a broad roasted aroma. It makes a great iced tea because the flavor does not become bitter when cooled. This type of green tea is actually roasted in an oven with rice which balances the sharpness of older leaves, and contributes to it's nutty aroma.
METCHA is a green tea that is used specifically for ceremony in Japan. Hot water is poured over the powdered leaves in which are consumed with the infusion Metcha translates to "liquid jade" in recognition of it's bright greenish color. Some of the finest white teas are powdered for Metcha because it is held in very high regard.
SENCHA is an unrolled green tea from Japan. It is the most popular green tea on the market. Sencha has a sweet, golden green liquor. It has a significant astringency that is balanced with a lively body. It is sometimes used in the roasted rice teas.
The Story of the White Teas
The exquisite white teas from China are in a class of their own. Only the new succulent sprouts, or tips of the tea tree are used and steamed immediately. They are never rolled and never allowed to ferment or even whither. After steaming the silvery tea is cleaned, leaving only the supple interior of tea bud, including specifically two leaves and one bud. This produces a liquor that is very clean and mellow, with a delightful flowery aroma and elegant richness. It's flavor is comparable to fine green teas, but yields not their astringency or dryness. It is full, bright, and smooth in spite of it's delicate aroma. White teas are often more expensive due to it's rarity. The leaves are harvested in early spring at dawn, before the dew is dry, on only two days of the year. It may not be raining, nor may there be frost. Only the fullest, undamaged buds are taken. One type of white tea is called Silver Needles after the silvery white hairs found on the interior of the tea bud. There will be no stems or leaves in the dry form, just the interior bud. It will yield an even paler liquor and a very delicate flavor, and is the most desirable. White Peony, or Pai My Tan is a popular variety of white tea. It will consist of two leaves and one bud. This type is more often exported and is enjoyed in the United States for it's pronounced aroma and slightly fuller flavor. Because of the delicate nature of white teas do not brew with water that is over 180 degrees so that the tea will not be cooked or scalded which, will result in bitterness.
The Story of Oolong Tea, the Black Dragon
Known as the "Champaign of Teas", Oolong tea embodies the qualities of both black and green tea. Like green it is allowed to wither, yet like black it will be fermented, however not entirely. It will ferment for only four to five hours, whereas black teas ferment for much longer. The result will be that the tea will be more like green tea in the center, and more like black along it's edges. The leaves are killed when the fermentation is half complete. It will be very aromatic, yet without the astringency of the green teas. Higher grades have been described as being both nutty and fruity. The lower grades will be darker in color and heavier in flavor.
The Story of Scented Tea
To sent teas the essence is sprayed directly onto the tea. Spiced tea is where spices are added to the blend.
EARL GRAY is a classic scented tea. It is a black tea, usually Darjeeling, that is scented with bergamot extract, which are the oils of the rind of an oriental citrus fruit, similar to an orange.
JASMINE is a popular scented tea whose flavor is enhanced with oils of jasmine flowers. Often times you'll even find the flower's petals blended with the tea, but these are mostly for appearance because they do not directly add much aroma or flavor after the flower is dried. There are two ways jasmine tea is produced. One is that the tea is steamed with the fresh flowers several times to absorb their flavor. The higher grades such as Yin-Hao, are produced in this manner. A second means of production involves adding jasmine extract to the tea.
Brewing the Tea
Always use fresh, cold water that has not been chemically treated. Taints in the water will make for faints on your tea. Use about one teaspoon of tea per cup, and one extra for the pot. Bring water to a boil, but do not over boil, and pour over the leaves. When brewing green tea use water that is just "off the boil". Do not pour the water until the simmering has stopped. Let the leaves steep for about three minutes. If green tea is steeped for too long, more of the tannins will be infused in the cup. This will result in a bitter or tart taste. Black teas can steep for up to five minutes. Some teas can be reused, especially if you are using a seasoned yxing clay teapot, or a fine loose white tea. Tea accessories such as infusing spoons, tea balls, cloth sacks and gold strainers are popular for brewing with loose tea. Feel free to experiment to find a method that brings the flavor and experience you enjoy.
YXING TEAPOTS
These small unglazed teapots are hand carved to become beautiful pieces of art that brew tea in a very effective way. Air pours in the clay absorb the essence of the tea upon every brew. A seasoned pot is ideal to use. A well seasoned tea pot may be able to produce good liquor with out even adding leaves. A new teapot should be seasoned before using the first time by soaking it in the type of tea that it is designated to brew. In brewing by this method you will bring a depth to your tea that is almost unobtainable any other way. To clean simply rinse with clean water. Do not apply anything whose fragrance might be absorbed.
When is Tea, Tea?
Tea is an infusion of the leaves from the tea tree. When an infusion is made with herbs, with out the tea tree leaves, it is known as an infusion, not tea, though it would be appropriate to offer your company "herbal tea". Some herbs and spices are blended with teas to achieve new flavors. Some aromatic herbs and spices that are used often are anise, black pepper, cardamom, chamomile, cinnamon, clove, cayenne pepper, ginger, ginseng, hibiscus, juniper berries, lavender, lemon balm, lemon peel, mint, nutmeg, orange peel, rosemary and sage. Other common herbs that are used in a herbal infusions are: carob, catnip, clover, chicory root, dandelion root, echinacea, ginkgo leaves, licorice root, mullein, nettle, raspberry leaves, rose hips, sarsaparilla, slippery elm bark, wild cherry bark, wintergreen, vanilla.
ALTERNATIVE USES FOR TEA
The oil of the tea tree is anti-fungal, and is used for toning skin and hair. Caution with direct application to skin as it is very concentrated.
Water your plants with luke warm tea. They will appreciate the extra vitamins.
Use tea externally as a compress to reduce puffiness in eyes.
Health benefits of tea: anti-carcinogen, fights free radicals thereby reducing aging process, high in fluoride for teeth, contains rare essentials such as chlorophyll, some types are filled with C and B vitamins.
Concerned about caffeine? Black tea has about half of the caffeine as is in coffee, while green teas have roughly one third as much. Most herbal teas do not have caffeine, but some plants like guarana, naturally contain caffeine. Remember, a little caffeine is good.
copyright Familiar Studios 2003