Such a simple word “tea” … which provides us with such a simple beverage. Why then, oh why, do so many people make it seem so complicated? Do we really need to know about the origin, production and preparation of the leaf? Can’t we just enjoy our cuppa without being told its pedigree? It doesn’t have to be complicated. But if you want a bit more information, let me break it down for you as simply as possible . . .
All tea comes from one plant, the Camellia Sinensis. The Camellia Sinensis is an evergreen plant, which resembles its cousin, the azalea bush. Yes, there are over 3,000 varieties of this plant, but it still is the leaf of this plant which, after plucking, withering, firing and sorting, gives us “tea”.
Although the plant can grow to the height of 25′, for ease of plucking, the plants are kept to a height of 3′ or 4′. Bending over tea bushes, plucking the new growth can be a ‘back breaking’ job, so the plants are pruned to this reasonable height. Picking or “plucking” takes place three times a year, taking only the new growth. This growth is called a “flush” and is referred to as first flush, second flush and autumnal.
Tea is plucked mostly by women – smaller hands and feet and less apt to trample on the plants – who pass this profession on to their daughters. Men are generally considered too ‘clumsy’ and work in the fields and factories. Successful plantations today take care of their workers and provide everything from health care to housing, schooling and subsidized food.
So, where is tea grown? Like wine, tea grows best at higher altitudes with an afternoon cloud cover. The soil should be rich with lots of moisture and the climate should be fairly consistent. The farms where tea is grown are called “plantations” or tea “estates”. Although tea is grown primarily in China, Japan, India, Taiwan, Sri Lanka, Vietnam, Kenya and southern parts of Russia, you’ll find plantations now in South Carolina, Hawaii and even an experimental estate in England.
Types of Tea
Depending on who you talk to, there are between three to seven types of tea. Those categories are: white, green, oolong, pouchong, black and pu-erh. Tisanes are herbal beverages which a lot of people call “tea”, but they really aren’t “tea” because they do not contain any leaves from the Camellia Sinensis plant. But let’s keep it simple and just talk about the three basic types: white, green, and black.
Production for each type of tea differs slightly, although the process is the same. From plucking in the fields, the leaves are then withered to reduce moisture. From withering, the leaves are heat-fired to stop oxidation. They may then be crushed, or rolled before being sorted for grading.
Green tea is becoming more and more popular as people realize its health benefits. Once produced only in China and Japan, green tea is now being produced in India and Sri Lanka as well. After plucking, the tea is withered slightly to reduce the moisture and then carefully heat treated to stop oxidation. In Japan, green tea is steamed to stop the oxidation process, keeping its vibrant green color. This steaming process is why Japanese green teas are more vegetal tasting. In China, woks are used and this process gives Chinese greens a nuttier, slightly sweeter aftertaste.
Green tea lends itself to scenting or flavoring very nicely. You’ll find lots of flavored green teas on the market today – from florals to fruity blends, as well as some spices. If you enjoy your cuppa sweetened, green teas are fine, but, please NO milk!
Black tea is the one that most of us are familiar with. I’m sure we’ve all grown up with a box of Lipton or Tetley or even Yorkshire Gold tea bags in the cupboard. Grown mostly in India and Sri Lanka (Ceylon), leaves designated for black teas are spread out to dry (withered) after plucking to remove most of the moisture. The leaves are then heat treated, rolled and ready for sorting.
Black teas are sold as “orthodox” (large, unbroken leaves) or as “ctc” (smaller particles called “cut, torn, curled”). Black teas can be from a specific estate or blended, as in English Breakfast, or flavored. The most popular flavored black tea is, of course, Earl Grey. Black teas are generally enjoyed with milk and sugar.
White tea is very delicate and generally plucked from the finest bushes. Only the top buds of the plant are plucked – before dawn, before the buds open. As a result, White tea can be very rare and can be very expensive. At one time, white tea was thought to be most appreciated in its purest form and not scented or blended. Today, however, you’ll find all sorts of scented white teas available from tea purveyors.
Chinese emperors would only allow young virginal girls with gloved hands
to pluck their teas, placing them in a solid gold bowl.
These became ‘tribute’ teas or ‘imperial’ teas and reserved
only for emperors and visiting dignitaries.
Caffeine Content
First of all, did you know that caffeine is a natural substance produced by the plant to ward off parasites? Also, the caffeine content can be manipulated somewhat by the grower. Nigel Melican, research scientist and President of the European Tea Association, states, “Caffeine varies in the fresh green leaf depending on the fineness of the pluck. For any tea, be it black, green or white, the caffeine is highest in the bud. Silver needle (white tea) is 100% bud and has the highest caffeine content.”
Over 85% of Americans consume significant amounts of caffeine every day. The Mayo Clinic claims that most adults can handle up to 400 milligrams of caffeine a day without any side effects. But if you are prone to medical problems, or sleep issues, and would like to cut down on your caffeine intake, you might want to know just how much caffeine you’re drinking. On average, keep in mind tea has half the caffeine that coffee has and herbal tisanes have no caffeine.
Is caffeine addictive? Research says “no”, but caffeine does stimulate the nervous system and most of us do crave that alert feeling that comes after having it. I believe it’s better to understand the caffeine content in a cuppa if we start with coffee …
On average an 8oz. cup of Starbucks coffee has 180 mg of caffeine. Dunkin Donuts has a little less with 150 mg of caffeine. Black tea, on average, has 48 mg of caffeine, while green tea has even less caffeine than black tea, with an average of 28 mg. White tea can be deceiving with more caffeine than green, but less than black. Again, these numbers are for 8oz. The average person uses a 14oz. mug, so increase the numbers.
Loose Leaf vs Tea Bags?
Some people think loose leaf tea is too expensive. Loose leaf tea may seem to cost a bit more, but when you break down the price per cup, its actually less expensive than you think. And, if like me, you get a second infusion (and sometimes a third) from your leaf, that cuts the cost in half. The secret, of course, is to start with good quality tea.
Prices for bagged teas can be all over the place. And there are some beautifully packaged ‘bagged’ teas available. But remember, you are also paying for the packaging. As a result, your cost per cup may be more than loose leaf tea.
Is loose leaf tea more difficult to prepare? I don’t think so at all. The process is exactly the same except for one thing. With loose leaf tea, you have to put the “tea” into something to infuse it. The bagged tea is already “in” something. That’s the only difference. Temperature of the water should be the same. Steeping time should be the same. But with loose leaf tea you are going to get a better tasting cuppa.
How to Make the Perfect Cup
Hopefully, now that you have some basic information about tea, you’ll want to start enjoying it. No, its not complicated. Want to know more? Just click on the link … A Perfect Cuppa.
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Once upon a time in a land far, far away, legend says that in China 5000 years ago the then Emperor Shen Nung, who was referred to as the emperor of agriculture, was sitting in his garden boiling his drinking water. Emperor Nung believed that boiling drinking water destroyed the bacteria that made people sick, and 5000 years ago that was quite a radical way of thinking. Some people thought he was a bit strange, but he was, after all, an emperor, so people followed his beliefs. As he was sitting under this large, beautiful tree boiling his water, the wind picked up and a few leaves blew into the pot. He watched them for a few moments, contemplated it, and always eager to try new things, he tasted it. And that was how tea was discovered!
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Want to learn even more? You might be interested in how “tea” got its name … “What’s In a Name”
For most of us, caffeine really shouldn’t be a concern. High amounts of caffeine, however, can absolutely have a negative affect on some people. If you are on medication which is affected by caffeine, or if your doctor is asking you to cut caffeine out of your diet, switch to a decaffeinated tea or a caffeine-free herbal. (Remember, caffeine is not present in herbals unless they are blended with tea leaves.) Always consult with your doctor if you have any questions about caffeine’s effects upon your health.
Put all the dry from the food processor into a large bowl, adding the nuts, and then, with a fork, stir in the pumpkin mixture. Work quickly mixing all the ingredients together until just blended. Do not overwork the dough or our scones will be heavy and tough.
Dump the batter onto a lightly floured board. Knead lightly until smooth and form into a round or square shape.
Then roll to a thickness about 3/4″ high and approximately 8″ in diameter. The shape will depend upon how you want to cut them. The batter should still be soft and sticky. By dipping the biscuit cutter or knife into flour after every cut, you avoid squishing the dough together. Try to make clean cuts, not twisting or turning the dough. Whether you cut the scones into rounds or triangles or squares is all up to you! If you have any scraps after cutting, reform the dough and continue making more.
Transfer the cut pieces onto a parchment lined baking sheet by again dipping a spatula into flour and lifting from underneath. Try not to compress the dough or add too much pressure. Arrange the scones on the baking sheet about 1/2″ apart. They will rise while baking. Brush the tops of the scones lightly with melted butter and sprinkle with brown sugar. Then place the baking sheet into the refrigerator for at least 30 minutes (or more). Only then should you preheat the oven to 425°.
When I go to one of these take-away cafes, I know I’m going to have to compromise on the quality of the tea that I’m about to order. I love green tea, but I know it will be a teabag of questionable quality, steeped with water that is far too hot and, if I don’t tell them to please not put the teabag into the cup, it will definitely be oversteeped and bitter. I will carry the cup, perhaps on a tray, back to a table, which may or may not be clean, slopping most of the tea over the top, only to find that there’s no chair available, and napkins are nowhere in sight. (Sigh)
And the media tells me everyone is so concerned about their calorie and sugar intake, yet many Brits now consume these beverages regularly. Action on Sugar, which is a group of specialists concerned with sugar intake and its effects on health, analyzed 131 hot drinks and found Starbucks, Caffé Nero and Costa to be among the worst offenders.