TEA
Into the
W O R L D
HISTORY The history of tea is long and complex, spreading across multiple cultures over the span of thousands of years. Tea likely originated in southwest China during the Shang dynasty as a medicinal drink. An early credible record of tea drinking dates to the 3rd century AD, in a medical text written by Hua Tuo. Tea was
ONE BUG. TW0 LEAVES first introduced to Portuguese priests and merchants in China during the 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced tea production, as well as tea consumption, to India, in order to compete with the Chinese monopoly on tea.
All types of pure tea — white, green, oolong and black — come from the same plant, called Camellia sinensis. A single bud and two leaves, or a “flush,” is plucked by hand from each stem, usually twice a year.
HOW TO BREW There are 3 elements to making the perfect cup of tea. First, the tea leaf: original handcrafting of tea leaves & freshness matter, in proportion to the amount of water used. Second, the water: use the freshest filtered water available, in proportion to the amount of tea used. Third, the steep including vessel - ceramic is best, glass is great, metal can give an unwanted flavor; and time - key to getting the perfect balance in flavor and tannins.
TYPES OF TEA WHITE
OOLONG
The lightest and most delicate variety. The youngest, freshest leaves are simply plucked and dried, so there’s no time for oxidation.
Bruising or tearing the leaves results in partial oxidation, and a cup with fuller body and richer color. Commonly served in Chinese restaurants.
CAFFEINE LEVEL
CAFFEINE LEVEL
GREEN
BLACK
The leaves are heated before they’re rolled (by hand or in a machine) and dried. Very little oxidation, but the extra steps bring out more natural flavor. CAFFEINE LEVEL
The leaves are rolled and given plenty of time to oxidize before being fired. Black teas are bold, complex and strong. More popular in the West. CAFFEINE LEVEL
TEAS AROUND THE WORLD Whole leaf teas provide you with more flavor, aroma, antioxidants, and pleasure than the tiny leaf bits and stale tea dust in most mass-produced tea bags. Typical tea bags are produced on an industrial scale and may sit in a warehouse or on a shelf for a long time before you ever get them. These low-grade leaves are usually picked, processed, and packaged by machines overseas. FULL LEAF PYRAMID SACHETS: With the right size, pyramid bags give whole leaf tea room to expand to a full flavor and aroma, as the patented open-weave sachet material allows unrestricted full-bodied infusions.
LOOSE LEAF VS. TEA BAGS
CHINA
JAPAN
U.S.A.
FRANCE
The Chinese have valued this unique beverage, using tea leaves for gift giving, courtship rituals, ancestor worship, and imperial tribute taxes.
Tea became recognized and valued as a way to transcend the mundane without participating in the vulgarity of wine’s drunkenness. The luxury of tea eventually became regarded as a necessity in Japanese daily life.
The US has made its contribution to global tea culture by popularizing iced tea. The sweltering summer heat and humidity prompted them to serve the tea over ice, just to get people to try it. In the 100 years since then, consumption of iced tea in the US has grown to over 40 billion cups per year.
Popularity in France has now grown to the point that there is a tea for every occasion, mood, event or even time of day. Thousands of beautiful and creative, cultural and gastronomic tearooms thrive, particularly in urban areas. It’s the French pastry which makes “the French art of tea” unique.
INDIA India is the largest tea exporter in the world. by drawing from their own cultural pantry they created the tea drink that we know as chai. Every housewife has her own recipe for what they call masala chai, or spice tea.
RUSSIA Russians drink mostly black tea. Tea in Russia is always served hot, even in hot weather or as a thirst–quencher.
CONTENT & PHOTO CREDITS: Teavana.com TeaSpot Company Freeimages.com