Black
Tea - transition of the tea leaf
High in the Himalayan "Blue" Moutains tea pickers are hard at work . They pluck
only young and the most flavorful leaves. The best Assam teas are grown in high altitudes
with clouds comforting the tea plant and moisturizing it's leaves. Although tea plants
flourish in tropical climate cool mountain air and shade from clouds produce the
highest quality teas . Assam , with over 800 tea estates , is one of the major tea
producers . Most of the tea is blended for consistent quality Assam . When blended
with other teas like African teas or Ceylon teas becomes some of the most famous
English tea or Irish tea . 
Most of the tea blending is done in Amsterdam and Hamburg . At this point tea is
purchased by brokers, packaged and labeled with various brand names. Single estate teas
(unblended) are gaining popularity and becoming the teas of choice among tea
connoisseurs . Some of the tea estates are producing organic teas . This means that
there are no chemical pestisides or fertilizers used in growing the tea .
Estates in Darjeeling, India produce teas known as " Darjeeling Teas "
also called " Champagne Teas " with aroma resembling Muskat grapes .Tastes vary
from malty / complex to bright / simple.
PROCESSING
After tea leaves are picked they are inspected and sorted by hand. Withering takes place
as water evaporates and the natural process of fermentation takes place . Fermentation ,
also known as oxidation , does not produce alcohol . Enzymes oxidize the tea leaf and turn
it brown just like a tree leaf in the fall changes colors from green to brown .This
process is accelerated by increased heat and high humidity . As a result of these
conditions it takes only a few hours to turn green tea into what is known as the black tea
- World's number one beverage hot or cold. |
Of historical note, tea is nearly
5,000 years old and was discovered, as legend has it, in 2737 b.c. by a Chinese emperor
when some tea leaves accidentally blew into a pot of boiling water. In the 1600s tea
became popular throughout Europe and the American colonies. Since colonial days, tea has
played a role in American culture and customs. Today American schoolchildren  learn about the famous Boston Tea Party protesting the British tea tax -- one
of the acts leading to the Revolutionary War. During this century, two major American
contributions to the tea industry occurred. In 1904, iced tea was created at the World's
Fair in St. Louis, and in 1908, Thomas Sullivan of New York developed the concept of tea
in a bag.Tea breaks down into three basic types:
black, green and oolong. In the U.S., over 90 percent of the tea consumed is black tea,
which has been fully oxidized or fermented and yields a hearty-flavored, amber brew. Some
of the popular black teas include English Breakfast (good breakfast choice since its
hearty flavor mixes well with milk), Darjeeling (a blend of Himalayan teas with a flowery
bouquet suited for lunch) and Orange Pekoe (a blend of Ceylon teas that is the most widely
used of the tea blends).
Green tea skips the oxidizing step. It has a more
delicate taste and is light green/golden in color. Green tea, a staple in the Orient, is
gaining popularity in the U.S. due in part to recent scientific studies linking green tea
drinking with reduced cancer risk.
Oolong tea, popular in China, is partly oxidized and
is a cross between black and green tea in color and taste.
While flavored teas evolve from these three basic teas, herbal
teas contain no true tea leaves. Herbal and "medicinal" teas are created
from the flowers, berries, peels, seeds, leaves and roots of many different plants. |
Green
Tea - Types and origins
Bancha
- Origin - Japan - also produced in China and Indonesia.
The Large leaf is steamed. A sweet tasting, light golden liqueur.
China Green - a generic name for Chinese green tea. This tea is usually pan fired
resulting in a very slight " Smoky " taste and aroma.
China powder - similar to Japanese Macha
Darjeeling Green teas - Origin - Darjeeling district of India
A totally different experience. The appearance, of this tea resemble a combination
of both green and black Darjeeling teas.
Its aroma and flavor characteristics are those of a Darjeeling tea not the
"Grassy" flavor and aroma typical of Japanese green teas.
Gunpowder - Origin - China, Taiwan, Indonesia, Sri Lanka
Young leaves are tightly rolled in order to preserve freshness.
Kukicha - Origin Japan.
Twigs of the tea leaf. Some are lightly roasted. The tea produces a very light liquor and
has the least amount of caffeine.
Konacha - Origin Japan.
Also known as " Sushi Tea ", semi - powdered (coarse) Only high grade young
leaves are used for this tea.
Macha ( Matcha ) - Origin Japan.
This tea is made of young tea leaves that are shielded from the sun for 4 to 6 weeks
resulting in a very delicate taste. It is ground to a very fine powder.
Sencha - meaning " common tea " - Origin Japan.
Wide variety of grades and tastes from mild. and sweet flavor to a strong vegetal
flavor and aroma.
Sencha - Origin China - Labeled " Japan tea " with the appearance of Japanese
Sencha. Chinese grown tea does not have the trademark aroma and flavor of Japanese Sencha.
|
