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What is tea? The bush From the crop to the cup
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White tea
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Green tea Oolong tea Black tea Pu’erh tea Tea blends Herbal tea or tisane The art of brewing tea
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What is tea? the origin A Chinese legend places the discovery of tea in the year 2737 B.C. by the fabled emperor Shennong. It is said that one day, while he was boiling water beneath the shade of a tree, a few leaves fell in to the pot and he was captivated by the flavour that result from the brew. The Shijing (Book of Songs) tell us that tea leaves have been used to produce beverages in China since the eighth century B.C. The Chinese claim, —supported in this by historical literary sources— that the tea tree undoubtedly originated in their lands, specifically in Xishuangbanna, a region of the Yunnan Province, where there is still a high concentration of wild or semi-wild tea trees.
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The bush camellia sinensis The tea bush is a member of the Theacea family, which comprise thirty genera of and five hundred species of plants. It belongs to the genus Camellia, of which there are some eighty-two known species. The tea bush, Camellia Sinensis, is a cousin of the horticultural species Camellia japonica. 4 teamonde.ca
The bush camellia sinensis There are three principal varieties of Camellia Sinensis: varietal Assamica, varietal Sinensis, and varietal Cambodienis. These varieties have produced a great number of hybrids, either spontaneously or through human intervention. There are now between three hundred and six hundred different types of tea bush, each with its own characteristics, that have descended from the three principal varieties. The tea bush is an evergreen that can reach a height of between 15 and 50 feet in the wild, depending on the type. Its leaves are alternating and elliptical in shape, with finely dentate edges. The leaves can be anywhere from 1/4 to 10 inches long for different kinds. The upper surface, which is exposed to sunlight, is shiny, while the underside is matte and lighter in color.
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From the crop to the cup How it is produced When the cellular structure of the tea leaf is broken, either by natural deterioration (while plucking) or by rolling (in production process) the enzyme oxidase contained in the tea leaf is released and begins its oxidizing action reacting with the oxygen in the air. This oxidation process transforms the polyphenols present in the leaf and metabolizes the catechins in two groups of molecules —the thearubigins and the theaflavins— which are responsible for the color of the tea’s liquor. The freshly plucked leaves can be made into any color of tea by either preventing or allowing the oxidation process. This process of oxidation is often referred to as fermentation, although this is incorrect. 6 teamonde.ca
From the crop to the cup How it is produced Tea leaves are 70% to 80% water. Withering reduces this level to 40% to 60%. This process is completed in what we call a withering hall, where temperature, humidity, and ventilation are closely controlled. Once the leaves have been withered, they become flexible and soft and are ready for the next production stage, which is rolling. This operation is intended to break down the cells and release their enzymes to encourage the oxidation, which will determine the tea's character. More intense rolling will produce a more astringent and full-bodied tea. That process can be done either by hand (for the finest black teas) or mechanically. After rolling, if the leaves get clogged in the roller, they are then
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From the crop to the cup How it is produced passed through a special piece of equipment to separate the clumps. This process is called riddling. The crucial operation that is primarily responsible for the quality of the tea is the oxidation. This take place in a well-ventilated, draft-free hall, where a damp atmosphere and an ambient temperature are kept under control. At this stage, the polymerization of the catechins into thearubigins and theaflavins creates new aromatic compounds with flavor notes such as woody, fruit, spicy and vanilla. Once the desired level of oxidation has been reached, the leaves must be heated to destroy the heat-sensitive enzymes responsible for the oxidation. This firing (drying-out) process will have the 8 teamonde.ca
From the crop to the cup How it is produced effect of reducing the humidity level contained in the leaves to around 5% or 6%. By exposing the leaves to a high temperature, the interaction between the sugars and amino acids in the leaf is amplified, leading to the formation of other aromatic compounds. This also causes the polyphenols to combine with the proteins. All of this will end out playing a role in determining the character of the tea. Once the leaves have been quickly and completely cooled down, they are sorted in to different grades and stored to await packaging.
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White tea
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White tea From the crop to the cup White tea is the type of tea that receives the least amount of processing. It is made of fragile buds delicately hand-plucked before they open. No rolling or oxidation is involved, and the drying is carefully monitored. This precise and careful technique produces a subtle liquor with mellow hay and sweet fruity notes.
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Green tea
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Green tea From the crop to the cup Green tea is produced when the leaves are pan fired, or steamed right after harvesting. This halts the oxidation of the leaves, preserving the green hue and naturally occurring antioxidants and amino acids (theanine). The leaves are finished by rolling, twisting or flattening. This results in a pale green, refreshing liquor with grassy and vegetal notes.
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Oolong tea
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Oolong tea From the crop to the cup Oolong teas are semi-oxidized by “sweating” or “bruising” the leaves while rolling them. This places them between green teas and black teas, resulting in complex bodied liquors. More oxidation result in a liquor with notes and complexity similar to black tea, while less oxidation results in a fresher, bright liquor, closer the green tea.
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Black tea
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Black tea From the crop to the cup Black tea, called red tea by the Chinese due to the color of the liquor, is fully-oxidized. The leaves are processed in five different operations: withering, rolling/riddling, oxidation, firing, and sorting. The full oxidation darkens the leaves, and exposure to high temperatures amplifies the formation of aromatic compounds, as well as giving a rich color and body to the liquor.
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Pu’erh tea
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Pu’erh tea From the crop to the cup The unique properties of Pu’erh tea are derived from a manufacturing process involving fermentation. Like wine, these teas improve with age. Most of them are produced in the Yunnan province of China. After they have been whitened and dried, the leaves are heaped into piles or compressed into bricks, and then a long process of natural fermentation begins. The leaves are left alone to age, in some cases, for over fifty years.
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Tea blends
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Tea blends From the crop to the cup Tea blending is a process involving the combination of teas, flowers, and spices to create unique flavours. The multiple possibilities of blending combinations as well as the addition of other natural ingredients and flavouring allow blends to be any colour, aroma and flavour.
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Herbal tea or tisane From the crop to the cup Herbal teas are an infusion from plants that are not part of the family of Camelia Sinensis. Plants like Yerba Maté and Rooibos also fall under the category of herbal tea. Often being used for medicinal purpose, they have an enormous range of possible combinations, not only for taste, but also for health benefits.
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The art of brewing tea There are two tea making traditions worldwide: The Chinese and The Anglo-Saxon. The basic rules of these two schools are summarized as follows: Chinese (Eastern method): many tea leaves in a small vessel, a very short infusion time, and multiple infusions. Anglo-Saxon (Western method): few tea leaves in a large vessel, a long infusion time, and a single infusion. It is not a question of one method being better than the other, but rather that different teas will have
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The art of brewing tea particular characteristics that are better served by longer or shorter infusion times. The importance of the water The quality of the water is just as important as the quality of the tea leaves used for the infusion. The color and aroma of finished brew will depend on the type of water used during preparation. Good water enhances the quality of the tea. We recommend filtered water that is mildly acidic with a pH balance of less than 7. Water temperature Except of hygienic reasons, you should never boil water to make tea because the boiling process cause the water to lose its oxygen content, which plays a fundamental role in transferring the aromatic compounds.
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The art of brewing tea Furthermore, after boiling, the minerals in the water form a film on the surface which does not react well with the tea. Respecting the water temperature recommended for each tea is crucial. The temperature of the water keeps the balance between tannins, amino acids, minerals, and aromatic compounds. An excessively high temperature will burn the leaves and destroy the aromas and flavours of the infusion. Plus, by accelerating the extraction of polyphenols, the tea will become bitter and sour.
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The art of brewing tea On the other hand, an excessively low temperature, at the opposite, prevents the leaves from “blossoming” (that is expending or unfurling), and this results in unbalanced and taste less brew. To learn how to temper the water without a temperature controlled water boiler, check the video on the page of each tea on our website, www.teamonde.ca/ Infusion times Although it mainly depends on one’s personal taste, it is recommended that you follow the instructions listed for each tea. However, it is important be aware that over-steeping will cause tannins to develop too far, which will make the tea bitter and astringent.
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The art of brewing tea Choice of steeping vessel There is no right or wrong teapot, and one method of preparation isn’t necessarily better than the another. However, certain teas prepared in certain vessel will yield optimal results, and highlight the quality of the tea. Some types of tea can only express their potential when the proper steeping method is used. That is why we provide steeping instructions for both methods with each tea. It’s up to you to use the method that best suits your needs. An other important note is that the leaves should have enough room to unfurl inside the steeping vessel. The more room there is, the better. Because of this, the use of tea ball, basket strainer, or paper filter is never a good choice, especially when brewing Premium and Grand Cru teas. 28 teamonde.ca
The art of brewing tea Quantity of leaves There is no absolute rule about leaves quantity, either. Ensuring the optimal quantity of leaves has more to do with which steeping method is being used, and the ratio leaves to water. In the Eastern method, the amount of leaves required depends on the size of the steeping vessel. Ideally, your tea leaves should take up about a third of your vessel. When using the Western method, the general rule is to use 2.5g of leaves per 8 ounces of water. The quantity provided for each tea on our package’s labels correspond to the Western method.
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The art of brewing tea Optimal storage Keep your teas in their tins and ensure they are always tightly closed. Place your tea chest in a cool environment that is well ventilated and far from spices, coffee, cheese or any foods with strong odors.
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‘’Tea is an occasion for sharing, a way to create peace and harmony, a symbol of conviviality, a question of taste’’
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