LET'S TALK TEA

There are many thoughts that spring to mind when we here the word “tea.” To some the image of a table set with fine china and small finger sandwiches is “tea.” In American culture the word tea is often used to describe any number of infused beverages which include herbs, flowers, fruits and non caffeinated beverages. But true “tea” comes from the evergreen plant Camellia Sinenis.

This Chinese bush grows to a maximum of 15 feet, can withstand very cold temperatures and can produce leaves for up to 100 years. The tea plant is similar to an ornamental plant in its appearance. It has dark green, shiny leaves which feel a bit leathery to the touch. The tea plant has a beautiful bloom of small white blossoms that looks a bit like the jasmine flower.

Camellia sinensis is processed into three main forms of tea; they are black tea, green tea and Oolong tea: each undergoes several manufacturing states.

Black Tea is the fermented (oxidized) form, and it undergoes five manufacturing stages referred to as withering, rolling, fermenting, firing and sorting. This fermentation process changes the leaf color from green to coppery red and gives tea its flavor. The fermentation process is stopped when the leaves are heat-fired, giving tea its final dark color and a distinctive aroma. These teas tend to be full-bodied and strong in flavor with some caffeine. Tastes good with milk and sugar. A good pick me up tea.

Green Tea is the unfermented form, the leaves are steamed in order to inactivate the enzymes after which it undergoes rolling, firing and sorting. In the last several years Green tea has gained huge popularity in the West. Its natural aroma and widely acclaimed health benefits makes green tea appealing to both tea lovers and non-tea drinkers.

Oolong Tea is partially fermented, prepared by a series of withering, gentle rolling and drying steps. Oolong means “black dragon” and is only produced in China and Taiwan. Oolongs have a distinctive peachy flavor.

White Tea is the least-processed and one that is thought to contain the most health benefits. It is processed by using only the unopened buds, gathered in the very early spring and simply drying the young leaves. It is called white for the silvery appearance of its leaves, as well as the nuanced and clear cup that they produce. The taste is very light and subtle.

Pu-erh Tea is originally from South China (Yunnan). The production is different to this of black or green tea. The freshly plucked leaves are wilted, then slightly roasted, rolled, shaped, dried, rolled, shaped and dried again. It is fermented with water over a period of 40-50 days. The rare exotic taste of pu-erh tea has long been a traditional favorite in China, and it’s widely acclaimed health benefits are currently stimulating substantial western interest.

Red Tea known as Rooibos (ROY-boss) does not come from the Camellia sinenis plant, it comes from the leaf and bark of a South African bush (“red bush”). The name “red bush” comes from the fact that the plant turns fire red in the seventh year and dies. Rooibos is full of polyophenois and flavonoids, which help protect the body from free-radicals that weaken natural defenses and eventually lead to aging and the onset of disease.Herbal tea is an infusion of one or multiple herbs and/or spices. In the past they were mostly used as medicine. With the progress of medical science herbs fell into oblivion. Nowadays herbal infusions are re-discovered. They do not contain caffeine but minerals and vitamins instead.

Fruit Blends are made from dried fruit pieces and blossoms. The range of these teas is virtually unlimited. The basis is usually hibiscus, hawthorn and apple enriched with different fruits and flavors.

Flavored Teas are premium quality scented and flavored and have long enjoyed great popularity throughout the world. Among the most famous of the traditional products are the gloriously fragrant jasmine teas from China. The natural essence that grace our premium quality scented and flavored teas offer a unique selection of delicious aromatic experiences.

Chai is an ancient beverage with its origins in India, Nepal and Tibet. The brewing methods and types of tea and spices used vary by region. A traditional chai is a blend of spices such as cardamom, cinnamon, cloves and peppercorns which are brewed with tea and finished with milk and honey. In India, chai is very popular in train stations and open markets. Natives and tourists alike gather around vendors known as chai "wallahs." Their call resonates through the crowd "Chai-ee, chai-ee." Low-fired, unglazed clay cups, called "kallurhs" are used for serving. The "wallahs" fire these traditional vessels in the open flames used for brewing the tea. The cups impart a rich, earthly flavor to the chai. After the beverage is done, the cups are discarded on the ground and returned back to the earth.