THE TEA PROCESS

Tea Is...
Tea is an evergreen plant of the Camellia family. It grows best in hot and humid conditions with temperatures ranging from 50-85 F, rainfall of 80-90 inches a year, and elevations from 1,000-7,000 feet. A combination of altitude and humidity promotes the desired slow growth, and the higher-elevation teas are generally more prized.

Tea Regions:
The most exclusive teas come from just five countries - Ceylon (Sri Lanka), China, Formosa (Taiwan), India and Japan. Another twenty-three tea growing countries also offer good quality specialty teas. Indonesia, for instance, produces the Java Taloon. Sikkim, a small Indian protectorate in the Himalayas, produces Temi rivaling the best Darjeeling. Nepal, with its Everest plantations, also produces fine tea. Georgia, Turkey and Iran in the Near East, Brazil and Argentina in South America, and Tanzania, Malawi, Kenya, South Africa and Uganda produce average teas destined for tea bags.

Tea Harvesting:
Many of the world's most famous teas - come from bushes cultivated above 4,000 feet. Tea bushes can be harvested after three to five years. In some parts of the world, the plants go on growing throughout the year, while in others there is a dormant winter period. The leaves are plucked as the new shoots - or "flush" are beginning to grow. In hotter conditions, the plants have several flushes. Leaves from the early flushes are widely sought after, but it is the second flushes that are considered to give the finest teas. For the best quality tea, pickers remove two leaves and a bud from each new shoot.

Tea Varietals:
Tea comprises a family of plant varietals. At a high level, the two most distinct varietal heads are Camellia Assamica and Camellia Sinensis. Assamica has larger broader leaves and is dominant in the Indian sub-continent, parts of Yunnan, China, Indonesia and parts of Africa. Sinenis is dominant in China, Taiwan and parts of the Indian sub-continent.

Similar to roses or grapes, each plant varietal tastes, looks and grows uniquely. Soil nourishment and processing techniques further amplify the distinctions. Each tea country not only has its native varietals, but also clonal and newly propogated varieties that have been developed over the years. For example, the original tea plants in Taiwan were primarily transplated from Fujian province of China. But over the years, Taiwan has develeoped its own varietals, better suited for its climate and able to produce enhanced flavor.

For understanding tea's flavors, it is necessary to study the varietal type at a detailed level. After all, all tea farmers and processors keep a close eye on the varietal to choose the processing style. Most are suitable only for a particular processing style (oolong, green, white, black or pu'er). Among others, the following areas have been known to be the original areas for certain processing styles - Fujian, China for White and Oolong teas, Assam and Darjeeling for orthodox style blacks, Ali Shan and Lugu, Taiwan for Green Oolongs, Zhejiang for Pan Roasted Greens, Yunnan for Pu'ers and Nwara Eliya, Sri Lanka for Tippy Blacks.

Tea Freshness:
Tea loses its freshness once it leaves its origin. Although tea stored in climate-controlled environments (dark, dry and odorless), or in quality packaging (vacuum tight canisters or nitrogen flush bags), has enhanced longevity, however, loss in freshness is unavoidable. Too often, tea in the marketplace is old, stale and flavorless.

Aroma - A tea's aroma is one of its most definitive characteristics. It is the first aspect of the tea we experience as we prepare it and take the first sip. The aroma comes mainly from the tea's essential oils, which are among the most volatile elements in the leaf and the first to dissipate over time.

Body - Another important factor is the body of the infusion. In a broad sense, this encompasses the taste and mouth-feel of the tea.

Proper Tea Preparation:
Brewing pure leaf teas is easy. Water quality, temperature, quantity of leaves, and steeping time are all important factors in preparing tea.

Water Quality - Tea is only as good as its water. Non-chlorinated water for brewing tea is recommended, especially for subtle green and white teas. Chlorinated tap water destroys the flavor of tea.

Water Temperature - Contrary to conventional wisdom that recommends bringing the kettle to a boil, it is recomended to never boil water. The reason is that boiling water tends to "cook and stew" the tea leaves. In addition, when water is boiled, oxygen evaporates, and the crisp mineral texture in the brew is lost. Lastly, we can't drink boiling water anyway. White and green teas should be steeped with well below boiling water. That is, at temperatures not exceeding 140F to 175 F. Lower temperature water gives the tea a "fuller body", whereas, Oolong, Red, Pu'er, and Black teas can be steeped with near boiling water.

Quantity of Leaves and Steeping Time - Use lesser amount of leaves and steep longer. This provides more control to the tea drinker. Secondly, avoid tight metal ball strainers or narrow teapots. Pure tea leaves offer the best flavor when provided ample room to brew and exude their best. Finally, let the leaves sit in the water and not necessarily straining them out, while you drink the tea. Good quality tea leaves, when used in correct quanities will not go bitter, unless left for a very long time. In short, brew pure leaf teas with "hot water and tea".

Size does matter - As a general rule of thumb, the smaller the leaf the lesser quantity you'll need. The fluffier the tea leaves (mostly, white teas, some chinese greens) the more the tea leaf you'll need. In China and Taiwan, the "cupping" method requires about three grams of leaf per cup.

Steeping different types of teas

Conventional brewing: for brewing a 16 ounce pot of tea: use 1.5 teaspoons of leaf and brew for 3.5 to 5 minutes.

Green teas: It is easy to oversteep many green teas. Many Chinese teas are very forgiving, and can provide multiple infusions. As a general rule of thumb, the darker the tea leaf, the faster the infusion.

Oolong teas: High-quality Oolong tea leaves are tightly rolled into small pellets or twisted sideways. As such they have the ability to give many infusions. In general, a teaspoon of leaf for a 16 ounce teapot with 5-6 minutes steeping will provide full flavor. Alternatively, the authentic method of brewing Oolongs in the Chinese/Taiwanese "Gung-fu" method.

:: Gung-fu Method Explained, by Wikipedia

Black/Red teas: Most "First-Flush" (teas of the first plucking of the year--generally, March thru April) black and red teas should be steeped at 175F degrees. This is because they still contain some green leaves and are not as hardy as teas in the later part of the year. Second-Flush teas are more hardy, and can be steeped with near-boiling water. Use 1.5 teapoons of leaf for 16 ounce teapot and stepep for 3-4 minutes.

Pu'er teas: Pu'ers are the most forgiving of all teas. For most Pu'ers, the longer you steep, the smoother they become. For the compressed pu-ers, steep at least 6-8 minutes. Loose-leaf pu'ers take significantly less time and need only about 3-4 minutes.

Herbal teas: All the herbals (non-Camellia Sinensis teas), have different steeping times. Depending on your taste, most flower-top herbals (Chamomile, Red Clover, Echinacea, etc.) can be steeped for 5 minutes or longer. Flower petal teas such as Rose hips or Hibiscus, take significanty less time. Root herbals such as Ginseng, dry haw, require significant time (10 to 15 minutes) to bring out the flavor.

TeA IS GREAT!

Tea is the most commonly consumed beverage in the world after water. Whether it is black, green or red (oolong) tea, they all contain polyphenols which give tea its antioxidant properties. Antioxidants may help protect our body from free-radical damage. Indeed, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score which measures antioxidant potential of plant-based foods.

Benefits of Tea
Numerous studies have demonstrated the anti-cancer properties of polyphenols. Some studies suggested that tea’s polyphenols reduce risk of gastric, esophageal and skin cancers if one consumes 4 to 6 cups daily. Other laboratory studies have found that polyphenols help prevent blood clotting and lower cholesterol levels. A study published in 2005, showed that just 2 cups of tea may lower the risk of ovarian cancer by 46 percent in women.

Tea: Black, Green or Red?
The more processing that tea leaves undergo, the darker they will turn. Green tea is the least processed tea. The leaves and and stems are simply steamed quickly. Black and red teas are partially dried, crushed and then fermented. Regardless of the processing method, all teas contain polyphenols.

Tea: Caffeine Content
According to the American Dietetic Association, a cup of tea contains an average of 40mg of caffeine, compared to 85mg as found in a cup of freshly brewed coffee.

What about Decaf Tea?
We do not know whether decaf teas have the same polyphenols, and thus the same health benefits. It is not
yet known if removing caffeine also removes polyphenols in the decaffeinating process.

What about Herbal Tea?
Black, green and red teas derive their leaves from a warm-weather evergreen tree known as Camellia sinensis. The leaves from this tree contains polyphenols. Herbal tea is not derived from this leaf and so does not have this particular health-promoting properties. Indeed, most herbal teas in the market are NOT tea at all. They are only infusions made with herbs, flowers, roots, spices or other parts of some plants. The proper term for this type of beverage is “tisane”. Therefore, read the labels properly. Although tisane does not contain as much polyphenols, it does promote other various health qualities such as relaxation and calming effects.

The Bottom Line
Tea is a healthy beverage, offering many health benefits (if you skip the cream and sugar). Brew your tea for at least 3 - 5 minutes to bring out the beneficial polyphenols. Enjoy the aroma of tea!