Brew Issue 3 September 2020

SEPTEMBER 2020

Brew Brew, Sip, Share

In this Issue: Enjoy a post-run cuppa Origin report: Darjeeling TAP report: The untapped benefits of Rooibos tea

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ISSUE 3

table of contents Join the #brewcrew Follow us @UKTalkingTea on Twitter and Instagram

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Welcome to Brew

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Couch to 5K: Enjoy a post-run cuppa

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Brew Crew article: A Teachers viewwhat would we do without tea?

p.9 Tea Origins: Darjeeling

p.15 Guest Editorial: Dr Tim Bond Tea Advisory Panel

p.18 Tea Culture: South Korean

p.24 Training and Master Classes

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UK TEA & INFUSIONS ASSOCIATION

Welcome to issue three of ‘Brew’; the e-zine for teas and infusions enthusiasts everywhere.

The United Kingdom Tea and Infusions Association (UKTIA) is a trade association and the voice for the British Tea, Herbal and Fruit Infusions industry.

Part of our work is to promote tea and infusions and we encourage you to visit our website www.tea.co.uk to find more about the history of tea, the diversity of herbal infusions and tips on how to make the perfect brew www.tea.co.uk/make-a-perfect-brew.

To get regular updates follow us on Twitter or Instagram @UKTalkingTea.

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Enjoy a cuppa after your run Sharon Hall, Chief Executive, UKTIA During lockdown, a staggering 800,000+ people in the UK decided to take up running using the ‘Couch to 5k’ (C25K) app. This guides absolute beginners through a programme of walking and running, three times a week, building up to a continuous 5 km run over nine weeks. It is an easy way to improve your physical health and can help you lose weight, if combined with a healthy diet. Running can also benefit your mental health.

According to the NHS website, taking on the C25K challenge can help boost selfbelief, as you prove you can set yourself a target and achieve a goal. Regular running can also relieve stress and has been shown to combat depression.

Although I have run long distances in the past I had stopped running due to a back issue, but after months of physio I decided to ease my way back in using the app.

With Michael Johnson as my virtual coach I took on the challenge and actually started to enjoy running again.

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Key to maintaining performance is good hydration.

Tea is a pre- and post-run hydration option.

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Key to maintaining performance is good hydration. Tea could be a pre- and postrun hydration option, as it is included in the NHS Eatwell guide as one of the options for reaching your daily fluid intake.

It is well-documented that the moderate caffeine content of tea stimulates and prepares us for activity, while the balancing effect of the amino acid theanine induces a relaxed alertness that is said to reduce mental anxiety. Sounds like the perfect combination for someone who is trying running for the first time.

In case you need more proof that drinking tea is the perfect partner for running, the Kenyan world record holder, Eliud Kipchoge, apparently drinks a lot of tea - up to two litres a day! Whilst I will never break any records for my running, it is pleasing to know that I can match a world record holder at something, even if that is tea drinking!!

WE LOVE TEA. HYDRATION FACTS:

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Most of the human body is water. On average water makes up 60%, but this can vary between 45-75% with age, sex and hydration levels. Hence, fluid is essential for life.

It's important to replace fluids that are lost through day to day activities, and why doctors recommend that we drink at least 2.5 pints/1.5 litres of fluid per day to prevent dehydration.

Tea, which on average accounts for 40% of our daily fluid intake in Britain, can help you reach your daily hydration target.

The One You Couch to 5K app was created by Public Health England and is available for download from app stores for Apple and Android platforms.

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What on earth would we do without tea?! #brewcrew contributor: Mrs B

This was the exclamation made by our lovely receptionist at approximately 11am on Thursday 21st May this year, as she joined me in our staff room.

We were nearing the end of a particularly difficult week, preparing for the return of many more of our wonderful children to our primary school and nursery.

The global pandemic has, without doubt brought untold challenge and tragedy to so many and continues to do so, through the illness itself and its economic consequences. Education has been hugely impacted, with many children missing 14 weeks of school-based learning. Never in my career in teaching have I known such a complex and taxing time for schools and their families. But it was our receptionist's comment that caused me to acknowledge the value of this humble drink in our settings in these hard times. Although those carefully picked leaves can’t solve a crisis, they somehow seem to help.

It is nothing new in British culture to suggest that putting the kettle on for a brew will comfort and soothe, but I really cannot imagine a school without tea. Thinking back to a time before Covid-19, tea always features in any teacher’s survival kit. Feeling the pressures of 30 little minds questioning? Tea will bring you calm. Planning a varied curriculum to engage, enthuse and meet the needs of all? Tea will bring you clarity.

Chilled to the bone on playground duty in February? Tea will warm your very soul!

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Time for tea And it isn’t just the teaching staff in school that reap the benefits of tea. We often joke that it is our front office staff, our unsung heroes, who truly run the school. They are the first voice at the end of a telephone to help a concerned parent; they are the font of all knowledge for the essential systems that keep the cogs turning; and they are always an ear ready to be bent by us pesky teachers. These roles became even more important over the last few months, and it is no exaggeration to say that tea has maintained sanity in our office! A cuppa somehow always provides the strength to keep going and push on through any challenge.

So when Sarah, the face of our school, who greets every visitor with a compassionate smile, asked what on earth we would do without tea, my only possible answer was, “I have absolutely no idea!” Tea encouraged the strains of reinventing the way we deliver our learning to slip away. Tea propped up our teaching staff when caring for our children of key workers and our most vulnerable families. Tea somehow calmed our anxieties when faced with the responsibility of planning a Covid-secure school for our returning pupils. Tea cannot cure the disease, but it has kept us calmly focussed on baby steps through this crisis. One day at a time, one mug at a time.

Mrs B Thank you to Mrs B for this article. If you would like to join the #brewcrew and have an idea for an article, please email us at info@ukteainfusions.co.uk We are unable to pay for articles, so please only contact us if the glory of appearing in Brew is enough. Thank you.

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Tea Origins: Darjeeling Darjeeling is a district in the Indian state of West Bengal, located in the Lesser Himalayas with an elevation between 100 to 6,500 metres above sea-level.

Tea plantations were established in the region in the 1800's and tea growers developed hybrids of black tea and created new tea making techniques.

The resultant distinctive Darjeeling tea is internationally recognised and ranks among the most popular black teas in the world.

Thurbo Tea Estate is one of 87 tea estates within the Darjeeling region.

It is long-established, dating back to around 1872, and is currently the largest producer of the finest Darjeeling Tea in the world. Thurbo Tea Estate has maintained its standard for quality over quantity.

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As General Manager of the Thurbo Estate, Mr Jaideep Rai knows Darjeeling better than most having spent the last 36 years working there.

Jaideep Rai told us "IÂ have held a management position at Goodricke for 36 years now. I think the skills you need to demonstrate as a manager and the reason I have held the position for so long is because you need to be a very good leader, a visionary, have common sense. As the role is so diverse my saying is that you need to be a jack of all trades and master of making excellent first and second flush quality teas."

Darjeeling Tea has recognition worldwide due to the quality of the crop. To maintain these standards very little has changed over the past 30 years aside from the introduction of additional cultivars to the product range.

Jaideep added "Darjeeling has not changed its process of tea manufacturing much over the years. It is still very much the skill of the workers that brings out the quality of the tea and tradition has made it stay that way. Machines cannot replace human hands for making tea, this will impact the quality too much."

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A view of Darjeeling The region of Darjeeling is the factor behind the success of the tea. A temperate climate (subtropical highland climate) that experiences wet summers caused by monsoon rains. We are in the foothills of the Himalayas and you can experience cold clear days with glorious sunshine and mountains such as Kangchenjunga, or sometimes you might not be able to see passed your nose as the mist and clouds descend!

In the wild, tea grows best in regions that enjoy a warm, humid climate with a rainfall measuring at least 100 centimetres a year. Ideally, it likes deep, light, acidic, and well-drained soil.

Jaideep adds "The tea that is grown in this part of the world is like nowhere else. The temperature never rises above 26 degrees Celsius which is ideal for the plants.

"The tea grows up to 6,500 feet from sea level. This is not always best for quantity but is absolutely the best for quality. Most tea estates will produce up to 3,000 KG per hectare per year, Darjeeling averages 400 KG per hectare per year, significantly less but so much better."

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Thurbo Tea Estate, Darjeeling

There is no doubt that the teas from Darjeeling are unique in taste and sought after by tea connoisseurs around the world. The regions high altitude is as important as the climate due to the intensity of UV rays.

The higher the plants grow the more they are exposed to UV rays or oxidative stress. The plants develop certain compounds like Flavonoids, to protect themselves from the stress.

"Darjeeling is one of the highest tea growing regions in the Northern Hemisphere, its teas contain some of the highest amounts of antioxidants. The natural condition like fog, less sunshine hours, and the sandy soil all add up to the growing stress which then culminates into the aromatic flavours" said Jaideep

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Tea plucking, Darjeeling

As a worldwide name, producing what is considered the best tea in the world, Darjeeling is vital to the community that resides in the region. An estimated 70% of the area’s inhabitants depend on the tea industry and the stability it brings.

Jaideep adds "the biggest challenge facing the tea in Darjeeling is the dwindling culture of young people to work at the estates. Education is better than ever, and a lot of younger people aspire to live in the big cities, this leaves a shortage of employees for the near future. We must adapt our approach to maintaining the tea in Darjeeling for many more decades."

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'My favourite tea is called Moonlight, it is a very subtle tea with a nice fruity note making it perfect for my mornings. I enjoy 3 cups before work, and it sets me up for the day

The most enjoyable part of the day – Mr Rai tasting teas

Considered a connoisseur of the finest tea’s in the world, Mr Rai explained the process he undertakes to brew his favourite tea.

"My favourite tea is called Moonlight, it is a very subtle tea with a nice fruity note making it perfect for my mornings. I enjoy 3 cups before work, and it sets me up for the day. My method of brewing is to allow the leaves to sit for about 5 minutes with 100ml of boiled water. Strain the tea leaves and pour the tea into a Caspian pot, the traditional way."

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GUEST EDITORIAL

The untapped benefits of Rooibos tea

By Dr Tim Bond

Tea Advisory Panel (TAP)

A ground-breaking research analysis, covering two decades of research and undertaken by the Tea Advisory Panel (www.teaadvisorypanel.com) has brought together studies on the benefits of rooibos (red bush) tea for the first time.

Rooibos has been enjoyed for centuries in South Africa as a traditional brew, as well as medicinal purposes, such as tackling allergies and colic. It’s now consumed in more than 30 countries across the world.

A large number of studies has examined why and how rooibos tea provides health benefits but – until now – scientists have not assessed the evidence in its entirely to unlock the secrets of this ancient herbal infusion.

Writing in the Nutrition and Food Technology Journal, June 2020 [1] "Rooibos Tea and Health: A Systematic Review of the Evidence from the Last Two Decades" - tea chemist and scientist, Dr Tim Bond combined the results from seven human intervention trials and 39 laboratory studies looking at the impact of rooibos tea infusions on health markers.

[1] Nutrition and Food Technology Journal, Volume 6, Issue 1, June 2020; Rooibos Tea and Health: A Systematic Review of the Evidence from the Last Two Decades; Timothy Bond and Emma Derbyshire

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Rooibos growing in South Africa

Dr Tim Bond, said: “The results of our study show that the benefits of rooibos are far more wide-ranging that we realised from the small number of human trials, and we now need to progress onto the next level by testing the laboratory findings in human populations.

“The most promising findings relate to cardiovascular health, with evidence that drinking rooibos tea daily for six weeks reduces ‘bad’ LDL cholesterol, boosts ‘good’ HDL cholesterol and protects body cells from oxidative damage.

The explanation for these effects is that rooibos tea contains two unique polyphenols, aspalathin and nothofagin, which have a particularly strong antioxidative activity.

Research suggests Rooibos could be the magic cuppa for: Heart health Immune balance Cholesterol reduction Anti-allergy Blood glucose control Good bone health Greater cognitive function Anti-inflammatory effects 16

Commenting on the new research review dietitian Dr Carrie Ruxton, from the Tea Advisory Panel, said: “Rooibos tea is much loved across Europe due to the fact it is caffeine-free and tastes naturally sweet and aromatic. Now it’s clear that that South Africa’s national brew offers a fascinating array of potential health benefits thanks to its rich polyphenol content.

"Brewing for 10 minutes and drinking 4-6 cups daily appears to deliver the optimal concentration of polyphenols for health. However, a recent survey found that only 16% of rooibos tea drinkers were doing this, so there is much more scope for tapping into the benefits of rooibos tea”.

The Tea Advisory Panel is supported by an unrestricted educational grant from the UK TEA & INFUSIONS ASSOCIATION, the trade association for the UK tea industry. The Panel has been created to provide media with impartial information regarding the health benefits of tea. Panel members include nutritionists; dieticians and doctors.

Dr Tim Bond, BSc Hons, PhD, is a natural health chemist, tea expert and an advisor to the Tea Advisory Panel. He has more than 18 years experience in tea, from lab-based analysis to factory production. teaadvisorypanel.com 17

Tea Culture: South Korea

Dr. Yang Seok (Fred) Yoo, Vice Chair of Korean Tea Society and Director, K-Tea Festival talks to Brew about Korean tea and the Myung Won World Tea Expo Korean tea is emerging as one of the finest teas in the world. What makes Korean tea unique is its geographical and climatic conditions, the long cultural history, passion and dedication of tea farmers and most of all, exceptional quality, evident in every cup of tea.

The Korean tea-producing regions, located in between 33˚ and 36˚ latitude, are some of the world’s northernmost tea-producing regions. There are marked changes in climate between the four distinct seasons, and there are significant variations in temperature throughout the year. These unique geological and climatic conditions contribute to the exceptionally smooth characteristics of tea.

Korean teas are largely produced by small farmers who carry on the generations of tea making tradition. The teas are typically made using the pan-fired method and sometimes it is combined with the steam-method.

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The green tea is known for its exceptionally smooth flavour. It is neither grassy nor bitter and it has a slightly roasted note from its traditional pan-fired method. The black tea is known for its refined and clean after-feel. Some Korean black teas are compared to Darjeeling, the champagne of black tea.

Three southern regions, Jeollanam-do, Gyeongsangnam-do, and Jeju Island account for 97% of tea production in Korea. Boseong in Jeollanam-do is known as the “Capital of Green Tea” and Hadong in Gyeongsanam-do is known for 'King' green tea. Jejudo, the southern-most island of Korea, is a UNESCO designated World Natural Heritage site.

The arrival of tea in Korea is believed to be some 2,000 years ago. Tea was often used during ancestral rituals and was consumed by the literati, Buddhist monks and at the royal court. Culture and philosophy are engrained in tea in Korea. The Korean tea culture symbolises traditional virtues including respect, modesty, etiquette and consideration for others. The Korean tea saint, Cho’ui emphasised true harmony as the spirit of tea 19

With its long cultural history in Korea, tea is not just a consumable beverage, but a drink that preserves the unique cultural heritage and humanistic virtue. Even today, there are many tea ceremony education centres teaching traditional tea culture to people of all ages.

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The modern development of Korean tea culture is largely contributed to the efforts of Myung Won, the pioneer of Korean tea. She recognised the importance of preserving and promoting tea culture as a way of carrying on the traditional heritage and virtues of Korean people. In the 1950s and 1960s, she restored the traditional tea ceremony, initiated tea education centres, held the first ever tea academic conference and the first ever demonstration of traditional tea ceremonies and restored Iljiam temple of Korean tea saint Cho’ui. She was posthumously awarded the national order of cultural merit for her pioneering effort. The Myung Won Cultural Foundation carries on the legacy of Myung Won and it maintains 100+ tea culture and education chapters around the world (www.myungwon.org). The year of 2020 marks the 100th anniversary of the birth of Myung Won. So where can one go to try all kinds of Korean tea? The well-recognised international tea event is the Myung Won World Tea Expo·K-Tea Festival, held annually at COEX exhibition hall in Gangnam, Seoul. See www.worldteaexpokorea.com

This year, the EXPO took place from August 6 through 9 and 120+ booths of tea ceramics, craft works, exhibitions filled the EXPO. Given the seriousness of COVID19, attendants had to go through temperature checks, wear masks and EXPO-provided gloves. Seats and booths maintained proper distancing. This 2020 EXPO was the first tea expo where all tea producing regions of Korea participated. In prior years, the EXPO invited many international representatives from around the world. Due to COVID19, many international representatives sent videos of congratulatory messages. The video message from Dr. Sharon Hall, Chief Executive of the UK Tea & Infusions Association, who participated in the 2019 EXPO, was shown at the opening ceremony.

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At the EXPO, one can find exceptional teas from Boseong, Hadong and Jangheung tea regions. Along with tea, one can find ceramic works. The EXPO also featured exceptional craft works of Gyeongsangbuk-do artists.

The Third Korean Tea Package Design Exhibition was also held and displayed the award-winning works from the Korean Tea Package Design Contest. A participant from the UK, Annabel van der Kooy, won the ‘Selection Award’. It is great to see UK participation in this important design contest for the Korean tea industry. The 2021 contest information will be posted on the Myung Won homepage in February, 2021. We hope to see more participation from the UK and globally in 2021.

UK Entry to the packaging design competition

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The K-Tea Festival collaborated with globally popular K-Artists for a special tea talk (“Future of Us and the World”) where tea can be the centre point for lifestyle exploration such as travel, friendship, flavours, colours, healing, meditation, etc. There was a ‘Healthy Tea Bar’ where attendees could be guided through yoga-like exercises and taste specially made wellbeing tea, blended with herbs and flowers. There were many insightful presentations on stage throughout the four days: tea and healing; tea-humanistic education; introduction to the world of teas, etc. There were traditional tea ceremony performances along with a tea ceremony contest. Participants of all ages – from kindergarten children to adults, took part and demonstrated types of traditional tea ceremony. The top prize for the tea ceremony contest is the Korean President’s Award.

There is much to see and feel! It is a place to explore Korean tea and tea culture in one setting.

Why not plan a trip to the 2021 Myung Won World Tea EXPO·K-Tea Festival and explore the world of Korean tea? While you’re here, a tour around the Korean tea producing regions could be arranged as an exciting addition to your trip. Afternoon tea in Korea will be delightful!

The 2021 K-Tea Festival will be held from August 26-29 in Seoul, Korea.

Happy tea time!

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Training and Masterclasses Want to learn more about tea and herbals. Try one of these classes UK The UK Tea Academy provides an online Foundation course covering the basics of tea knowledge, as well as three levels of certification held in our London classroom or in an approved training centre in selected countries. Courses are progressive, with each certification better than the last. To qualify at levels two and three, you must have already completed the previous level with us.

See more here www.ukteaacademy.co.uk/ CANADA A TEA SOMMELIER is a trained and knowledgeable tea professional who has successfully completed the eight modules in the TAC TEA SOMMELIER TM/SM course at a college or online, and passed the Tea and Herbal Association of Canada certification examination. See more here www.teasommelier.com/ USA The Specialty Tea Institute (STI) is the educational division of the Tea Association of the U.S.A., Inc. and the leader in the education of tea professionals. STI created the USA’s first standardized and accredited tea education curriculum. Their Certified Training Programs, Levels I, II, III and IV, are held in conjunction with various food and beverage conferences throughout the country. Find more here http://stitea.org/

Coming soon!

Tea Masters Cup-UK UKTIA will be launching the UK heat of this international competition. Find out more here: www.tea.co.uk/uk-tea-masters-competition and follow us @UKTalkingTea for updates

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Brew, Sip, Share #brewcrew