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Tea, Tea

However, some varieties can also tolerate marine climates and are cultivated as far north as Cornwall on the UK mainland Telegraph Online, 17 Sept 2005. http://www.telegraph.co.uk/gardening/main.jhtml?xml=/gardening/2005/09/17/gtea17.xml and Seattle in the United States.

Blending may occur in the tea-planting area (as in the case of Assam), or teas from many areas may be blended. The aim is to obtain better taste, better price or both, as more expensive, better-tasting tea may cover the inferior taste of cheaper varieties. Blending may also achieve a more consistent taste for the blend, regardless of the variation of taste among pure teas.

Tea is indeed highly receptive to inclusion of various aromas; this may cause problems in processing, transportation and storage, but also allows for the design of an almost endless range of scented variants, such as vanilla-flavored, caramel-flavored and many others.

Tea contains theanine, and the stimulant caffeine at about 3% of its dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup depending on type, brand and brewing method. M. B. Hicks, Y-H. P. Hsieh, L. N. Bell, Tea preparation and its influence on methylxanthine concentration , Food Research International 29(3-4) 325-330 (1996) Tea also contains small amounts of theobromine and theophylline. Graham H. N.; Green tea composition, consumption, and polyphenol chemistry; Preventive Medicine 21 (3):334-50 (1992) Tea also contains fluoride, with certain types of brick tea made from old leaves and stems having the highest levels.

The wind blew and a few leaves from a nearby tree fell into his water and began to change its color. The ever inquisitive and curious monarch took a sip of the brew and was pleasantly surprised by its flavor and its restorative properties. A variant of the legend tells that the emperor tested the medical properties of various herbs on himself, some of them poisonous, and found tea to work as an antidote. Chow p. 19-20 (Czech edition); also Arcimovicova p. 9, Evans p. 2 and others Shennong is also mentioned in Lu Yu's famous early work on the subject, Cha Jing . Lu Ju p. 29-30 (Czech edition) Another Chinese legend of tea's origin is that the god of agriculture would chew leaves, stems, and roots of various plants to discover medicinal herbs. If he consumed a poisonous plant, he would chew tea leaves to detoxify the poison.

In the legend, the founder of the Zen school of Buddhism based on meditation (known as "Chan"), after meditating in front of a wall for nine years, accidentally fell asleep. He woke up in such disgust at his weakness, he cut off his own eyelids and they fell to the ground and took root, growing into tea bushes. Chow p. 20-21 Sometimes, another version of the story is told with Gautama Buddha in place of Bodhidharma Evans p. 3 In another variant of the first mentioned myth, Gautama Buddha discovered tea when some leaves had fallen into boiling water. Okakura Whether or not these legends have any basis in fact, tea has played a significant role in Asian culture for centuries as a staple beverage, a curative, and a status symbol. For these reasons, it is not surprising that its discovery is ascribed to religious or royal origins.

While passing along the nation's border, he encountered and was offered tea by a customs inspector named Yin Hsi. Yin Hsi encouraged him to compile his teachings into a single book so that future generations might benefit from his wisdom. This then became known as the Dao De Jing, a collection of Laozi's sayings. To honor Yin's generosity and its effect on the book's creation, a national custom of offering tea to guests began in China.

After the transition from compressed tea to the powdered form, the production of tea for trade and distribution changed once again. The Chinese learned to process tea in a different way in the mid-13th century. Tea leaves were roasted and then crumbled rather than steamed. This is the origin of today's loose teas and the practice of brewed tea.

This led to the rise of many apocryphal stories and legends surrounding the harvesting process. For example, one story that has been told for many years is that of a village where monkeys pick tea. According to this legend, the villagers stand below the monkeys and taunt them. The monkeys, in turn, become angry, and grab handfuls of tea leaves and throw them at the villagers.

It became a drink of the royal classes when , the Japanese emperor, encouraged the growth of tea plants. Seeds were imported from China, and cultivation in Japan began.

The modern tea ceremony developed over several centuries by Zen Buddhist monks under the original guidance of the monk . In fact, both the beverage and the ceremony surrounding it played a prominent role in feudal diplomacy.

It is the most popular form of tea in Japan today. In 1835, Kahei Yamamoto developed , literally jewel dew , by shading tea trees during the weeks leading up to harvesting. At the end of the Meiji period (1868-1912), machine manufacturing of green tea was introduced and began replacing handmade tea.

Records from the Goryeo Dynasty (918-1392) show that tea offerings were made in Buddhist temples to the spirits of revered monks.

Toward the end of the Joseon Dynasty, commoners joined the trend and used tea for ancestral rites, following the Chinese example based on Zhu Xi's text formalities of Family.

The earliest kinds of tea used in tea ceremonies were heavily pressed cakes of black tea, the equivalent of aged pu-erh tea still popular in China. However, importation of tea plants by Buddhist monks brought a more delicate series of teas into Korea, and the tea ceremony. Green tea, "chaksol" or "chugno," is most often served. However other teas such as "Byeoksoryung" Chunhachoon, Woojeon, Jakseol, Jookro, Okcheon, as well as native chrysanthemum tea, persimmon leaf tea, or mugwort tea may be served at different times of the year.

Bubble Tea or "Zhen Zhu Nai Cha" is black tea mixed with sweetened condensed milk and tapioca. Since the island was known to Westerners for many centuries as Formosa short for the Portuguese Ilha Formosa , or "beautiful island" tea grown in Taiwan is often identified by that name.

Marco Polo records the deposition of a Chinese minister of finance in 1285 for his arbitrary augmentation of the tea taxes. The travelers Giovanni Batista Ramusio (1559), L. Almeida (1576), Maffei (1588), and Teixeira (1610) also mentioned tea. In 1557, Portugal established a trading port in Macau and word of the Chinese drink "ch" spread quickly, but there is no mention of them bringing any samples home. In the early 17th century, a ship of the Dutch East India Company brought the first green tea leaves to Amsterdam from China. Tea was known in France by 1636. It enjoyed a brief period of popularity in Paris around 1648. The history of tea in Russia can also be traced back to the seventeenth century. Tea was first offered by China as a gift to Czar Michael I in 1618. The Russian ambassador tried the drink; he did not care for it and rejected the offer, delaying tea's Russian introduction by fifty years. In 1689, tea was regularly imported from China to Russia via a caravan of hundreds of camels traveling the year-long journey, making it a precious commodity at the time. Tea was appearing in German apothecaries by 1657 but never gained much esteem except in coastal areas such as Ostfriesland. Book of Tea By Kakuz Okakura (pages 5 - 6). Published 1964. Courier Dover Publications. Sociology. 94 pages. ISBN 0486200701 Tea first appeared publicly in England during the 1650s, where it was introduced through coffee houses. From there it was introduced to British colonies in America and elsewhere.

Critics of tea at this time would point to the damage caused to Britain's wealth by this loss of bullion.

Similarly, iced tea is consumed throughout. In the Southern states sweet tea, sweetened with large amounts of sugar or an artificial sweetener and chilled is the fashion. Outside the South, "Sweet Tea" is sometimes found in restaurants or in the home, but primarily because of a culture migration and commercialization.

The total extent of land under tea cultivation has been assessed at approximately 187,309 hectares.

Moreover, tea drinking has recently proven to be associated with cell-mediated immune function of the human body. Tea plays an important role in improving beneficial intestinal microflora, as well as providing immunity against intestinal disorders and in protecting cell membranes from oxidative damage. Tea also prevents dental caries due to the presence of fluorine. The role of tea is well established in normalizing blood pressure, lipid depressing activity, prevention of coronary heart diseases and diabetes by reducing the blood-glucose activity. Tea also possesses germicidal and germistatic activities against various gram-positive and gram negative human pathogenic bacteria. Both green and black tea infusions contain a number of antioxidants, mainly catechins that have anti-carcinogenic, anti-mutagenic and anti-tumoric properties.

Two pronunciations have made their way into other languages around the world . One is t , which comes from the Amoy Min Nan dialect, spoken around the port of Xiamen (Amoy). This pronunciation is believed to come from the old words for tea (t) or (t). The other is ch , used by the Cantonese dialect spoken around the ports of Guangzhou (Canton), Hong Kong, Macau, and in overseas Chinese communities, as well as in the Mandarin dialect of northern China. This term was used in ancient times to describe the first flush harvest of tea. Yet another different pronunciation is zu , used in the Wu dialect spoken around Shanghai. The words for tea in Korea and Japan are and (), respectively.

As an example, the first tea to reach Britain was traded by the Dutch from Fujian, which uses te , and although later most British trade went through Canton, which uses cha , the Fujianese pronunciation continued to be the more popular.

The different articulations of the word for tea into the two main groups: "teh-derived" (Min Chinese dialects) and "cha-derived" (Mandarin, Cantonese and other non-Min Chinese dialects) is an interesting one, as it reveals the particular Chinese local cultures where non-Chinese nations acquired their tea and "tea cultures". Not surprisingly, India and the Arab world most likely got their tea cultures from the Cantonese or the Southwestern Mandarin speakers, whereas the Russians got theirs from the northern Mandarin speakers. The Portuguese, the first Europeans to import the herb in large amounts, took the Cantonese form "ch", as used in their trading posts in the south of China, especially Macau. Conversely, other Western Europeans who copied the Min articulation "teh" probably traded with the Hokkienese while in Southeast Asia.

English is thus one of the few languages that allow for the dual articulations of "tea" into a "teh-derived" word and a "cha-derived" one, such as Moroccan colloquial Arabic (Darija): in the case of Moroccan Arabic, "ash-shay" means "generic, or black Middle Eastern tea" whereas "atay" means a specialty tea: Zhejiang or Fujian green tea with fresh mint leaves. The Moroccans are said to have acquired a unique penchant in the Arab world for East Chinese green tea after the ruler Mulay Hassan exchanged some European hostages captured by the Barbary Pirates for a whole ship of Chinese tea. They have thus acquired a word for this special tea different from the generic "ash-shay". See Moroccan tea culture Perhaps the only place in which a word unrelated to tea is used to describe the beverage is South America (particularly Andean countries), because a similar stimulant beverage, yerba mate , was consumed there long before tea arrived.

Other examples are the Chinese tea ceremony which uses some traditional ways of brewing tea. One form of Chinese tea ceremony is the Gongfu tea ceremony , which typically uses small Yixing clay teapots and oolong tea.

After a couple of minutes the leaves are usually removed again, either by removing the infuser, or by straining the tea while serving.

Stronger teas, such as Assam, to be drunk with milk are often prepared with more leaves, and more delicate high grown teas such as a Darjeeling are prepared with a little less (as the stronger mid-flavors can overwhelm the champagne notes).

Historically, in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to bring them to life.

As the tea leaves unfold (known as "The Agony of the Leaves") they give up various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavours to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length.

The temperature will have as large an effect on the final flavor as the type of tea used. The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with increasing altitude, this makes it difficult to brew black tea properly in mountainous areas. It is also recommended that the teapot be warmed before preparing tea, easily done by adding a small amount of boiling water to the pot, swirling briefly, before discarding. Black teas are usually brewed for about 4 minutes and should not be allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing or mashing in the UK, specifically in Yorkshire ). Longer steeping times make the tea bitter (at this point it is referred to as being stewed in the UK). When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving.

For best results use spring water, as the minerals in spring water tend to bring out more flavor in the tea. High quality oolong can be brewed multiple times from the same leaves, and unlike green tea it improves with reuse. It is common to brew the same leaves three to five times, the third steeping usually being the best.

Tieguanyin belongs to the oolong category and is one of China's top 10 best-known tea representatives.

Using a tea strainer separates the leaves from the water at the end of the brewing time if a tea bag is not being used. Elevation and time of harvest offer varying taste profiles, proper storage and water quality also have a large impact on taste.

The steeping pot is best unglazed earthenware; Yixing pots are the best known of these, famed for the high quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post-19th century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkers often insist that the tea should not be stirred around while it is steeping (sometimes called winding in the UK). This, they say, will do little to strengthen the tea, but is likely to bring the tannins out in the same way that brewing too long will do. For the same reason one should not squeeze the last drops out of a teabag; if stronger tea is desired, more tea leaves should be used.

These include Indian masala chai, and British tea blends. These teas tend to be very hearty varieties which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralize remaining tannins and reduce acidity.

Some say that it is preferable to add the milk before the tea, as the high temperature of freshly brewed tea can denature the proteins found in fresh milk, similar to the change in taste of UHT milk, resulting in an inferior tasting beverage.

The addition of milk chills the beverage during the crucial brewing phase, meaning that the delicate flavor of a good tea cannot be fully appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea and also to ensure that the desired amount of milk is added, as the color of the tea can be observed.

Persons of working class background are supposedly more likely to add the milk first and pour the tea in afterwards, whereas persons of middle and upper class backgrounds are more likely to pour the tea in first and then add milk. Many in Britain believe the former to be a continuing practice from a time when porcelain (the only ceramic which could withstand boiling water) was only within the purchasing range of the rich - the less wealthy had access only to poor quality earthenware, which would crack unless milk was added first in order to lower the temperature of the tea as it was poured in.

Tibetan butter tea contains rock salt and dre (yak) butter, which is then churned vigorously in a cylindrical vessel closely resembling a butter churn. The flavor of this beverage is more akin to a rich broth than to tea, and may be described as an acquired taste by those unaccustomed to drinking it. The same may be said for salt tea, which is consumed in some cultures in the Hindu Kush region of northern Pakistan.

Morocco), but also in West Africa (e.g. Guinea, Mali, Senegal) and can positively alter the flavor of the tea, but it is more likely a technique to cool the beverage destined to be consumed immediately. In certain cultures the tea is given different names depending on the height it is poured form. In Mali, gunpowder tea is served in series of three, starting with the highest oxidization or strongest, unsweetened tea (cooked from fresh leaves), locally referred to as "bitter as death". Follows a second serving, where the same tea leaves are boiled again with some sugar added ("pleasant as life"), and a third one, where the same tea leaves are boiled for the third time with yet more sugar added ("sweet as love"). Green tea is the central ingredient of a distinctly Malian custom, the "Grin", informal social gathering that cuts across social and economic lines, starting in front of family compound gates in the afternoons, extending late in the night, and widely popular in Bamako and other large urban areas.

This beverage, teh tarik, literally, "pulled tea", has a creamier taste than flat milk tea and is extremely popular in the region. Tea pouring in Malaysia has been further developed into an art form in which a dance is done by people pouring tea from one container to another, which in any case takes skill and precision. The participants, each holding two containers, one full of tea, pour it from one to another.

Opposite this large-scale industrial production there are many small "gardens", sometimes minuscule plantations, that produce highly sought-after teas prized by gourmets. These teas are both rare and expensive, and can be compared to some of the most expensive wines in this respect.

The largest producer was India, followed by China (the order has since reversed), followed by Kenya and Sri Lanka. China is the only country today to produce in industrial quantities all different kinds of tea (white tea, yellow tea, green tea, blue-green tea, red tea and black tea).

The majority of this tea (about 75%) is sold in France, Germany, Japan, the United Kingdom and the United States.

In 2003, 1.4 million tonnes of tea were exported, a decline of 2.6% compared to 2002. This is primarily due to the strong drop in exports from India and Indonesia.

In 1953 (after rationing in the UK ended), Tetley launched the tea bag to the UK and it was an immediate success.

It is easy and convenient, making tea bags popular for many people today. However, the tea used in tea bags has an industry name - it is called "fannings" or "dust" and is the waste product produced from the sorting of higher quality loose leaf tea. It is commonly held among tea aficionados that this method provides an inferior taste and experience. The paper used for the bag can also be tasted by many, which can detract from the tea's flavor. Because fannings and dust are a lower quality of the tea to begin with, the tea found in tea bags is less finicky when it comes to brewing time and temperature.

Rolled gunpowder tea leaves, which resist crumbling, are commonly vacuum packed for freshness in aluminized packaging for storage and retail. The portions must be individually measured by the consumer for use in a cup, mug, or teapot. This allows greater flexibility, letting the consumer brew weaker or stronger tea as desired, but convenience is sacrificed. Strainers, "tea presses", filtered teapots, and infusion bags are available commercially to avoid having to drink the floating loose leaves and to prevent over-brewing. A more traditional, yet perhaps more effective way around this problem is to use a three-piece lidded teacup, called a gaiwan. The lid of the gaiwan can be tilted to decant the leaves while pouring the tea into a different cup for consumption.

The tea is prepared and steeped by first loosening leaves off the compressed cake using a small knife. Compressed teas can usually be stored for longer periods of time without spoilage when compared with loose leaf tea.

Instant tea was developed in the 1930s, but not commercialized until the late 1950s, and is only more recently becoming popular. These products often come with added flavors, such as vanilla, honey or fruit, and may also contain powdered milk. Similar products also exist for instant iced tea, due to the convenience of not requiring boiling water. Tea connoisseurs tend to criticize these products for sacrificing the delicacies of tea flavor in exchange for convenience.

An exception, Pu-erh tea improves with age. Tea stays freshest when stored in a dry, cool, dark place in an air-tight container. Black tea stored in a bag inside a sealed opaque canister may keep for two years. Green tea loses its freshness more quickly, usually in less than a year. Gunpowder tea, its leaves being tightly rolled, keeps longer than the more open-leafed Chun Mee tea. Storage life for all teas can be extended by using desiccant packets or oxygen absorbing packets, and by vacuum sealing.

Source: Wikipedia > Tea