THE WORLD OF TEA
Tea leaves tell a rich history. From roots buried 2,300 years deep in Chinese soil, tea grew to embrace the tastes of Europe. From 1600 to 1858, the British East India Company dominated world tea trade. The collapse of colonial empires opened the world’s tea market. Today, tea is consumed worldwide at a rate that matches the consumption of drinking water! Americans alone consume 1.42 million pounds of tea beverages per day.
Tea is grown in dozens of countries and exported around the world. The most highly prized teas are grown in the cooler climates and high elevations of Sri Lanka, India, and China.
The Transformation of Tea Leaves
All tea originates from the same plant, Camellia sinensis, but processing transforms the leaves in various ways. Dried, rolled, and sliced before being joined with water at the table, tea falls into three major groupings:
Black tea, as it dries, goes through mild oxidation, commonly referred to as fermentation. This produces a smooth amber brew of full flavor.
Oolong tea is only partially fermented and dried for a shorter time, resulting in a brownish-green tea with just the slightest zing to the palate.
Green tea is quick-dried to minimize fermentation and brews greenish-yellow, with a light herbal taste and a mild tang.
A fourth variety, white tea, consists of tea buds and is lightly oxidized.
- Tea leaves contain flavonoids, compounds that have antioxidant properties. Antioxidants are thought to protect the body against damage and disease.
- White and green teas—the least processed—contain the most antioxidant properties, followed by Oolong and then black teas.
- Tea has one-half to one-third the caffeine of coffee. The least processed teas contain the least caffeine.
How to Get the Best Out of Fine Teas
Steeping
Preparation is the key to a great cup of tea:
Use 1 teaspoon of leaves per cup
Use spring water rather than distilled water
Use correct equipment (tea ball, gaiwan, or infuser)
Regulate the water temperature carefully—it can determine the character of tea. The ideal water temperature varies with the type of tea: most Chinese teas need higher temperatures (170-180ºF) than Japanese teas (160ºF or lower).
Monitor steeping time. This too varies with different teas, but all teas need to be promptly removed after steeping. If tea is left in water too long, it will have a strong, bitter taste.
Storage
Teas should be stored away from humidity, light, and strong odors.
Store in an airtight container. Vacuum sealing is ideal.
Tea leaves may be frozen but not refrigerated.
Service
Many cultures have strong and varied traditions surrounding tea service, but they are all characterised by a gracious, leisurely quality. Take time to enjoy your cup of tea!
NEXT MONTH’S TOPIC: The Art of Espresso
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