Brew
In this Issue: International Tea Day Around the World in 80 Teas Sofa Summit: Around the Tea World in one day
MAY 2021
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ISSUE 6
table of contents
p.3 Welcome to Brew
p.4 International Tea Day, 21 st May
p.5 Around the World in 80 Teas
p.11 International Tea Day: Sofa Summit
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Join the #brewcrew Follow us @UKTalkingTea on Twitter and Instagram
Brew with a View
p.15 Tea history preserved for future generations
p.17 What could be more British than a nice cup of tea
p.20 Guest Editorial: Dr Tim Bond, Tea Advisory Panel The British cuppa's secret ingredient 2
p.23 Training and Masterclasses
UK TEA & INFUSIONS ASSOCIATION
Welcome to issue six of Brew. The e-zine for tea 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 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 and subscribe to our YouTube Channel. We would like to wish all of our readers Happy Valentines Day. Show someone you love them by making them a lovely cuppa!
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International Tea Day Sharon Hall, Chief Executive, UKTIA In 2020, the United Nations General Assembly proclaimed 21 May as International Tea Day, in recognition of its long history and deep cultural and economic significance of tea around the world. This annual Observance Day is an opportunity to celebrate the cultural heritage, health benefits and economic importance of tea. It provides a platform to discuss sustainability “from field to cup” to ensure the benefits of tea for people, cultures and the environment, continue for generations. The Food and Agriculture Organisation (FAO) of the UN notes: Tea production and processing represent a source of livelihoods for millions of families, including millions in least developed countries. Tea export earnings help to finance food import bills, supporting the economies of major tea-producing countries. The specific agro-ecological conditions where tea thrives occur in areas which are highly vulnerable to climate change. In order to ensure benefits for both people and the environment, the tea value chain must be sustainable at all stages, from field to cup. 2021 marks the second International Tea Day and there will be events happening all around the globe. See more about UKTIA's podcast series 'Around the World in 80 Teas' on page 6 and the schedule for the second, super 'Sofa Summit' hosted by our colleagues in Tea and Herbals Association of Canada is on page 12. Look out for #InternationalTeaDay and #TeaDay on 21st of May and whatever you do, don't forget to raise your cuppa in thanks to everyone involved in making tea.
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Celebrate International Tea Day with a trip around the world of teas Holidays may be impossible for many at the moment – but you can still go around the world of teas and sample some home-brewed delights from farflung places, like Japan, Sri Lanka and Malawi. The UK Tea and Infusions Association is marking International Tea Day with a series of podcasts called “Around the world in 80 teas - the first few stops” in which Dr Sharon Hall, Chief Executive of the UK Tea and Infusions Association, and her co-host, Will Battle, author of the World Tea Encyclopaedia, discuss some very different teas from around the world that are all produced from Camellia sinensis tea bushes.
Dr Sharon Hall, Chief Executive of the UK Tea and Infusions Association, said: “Our aim is to celebrate the wonderful beverages that can be made from the Camellia sinensis plant." 5
Will Battle said “One of the great joys of tea is being able access a wealth of variety from around the world."
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Dr Hall continues "UKTIA is publishing the podcasts in the run up to International Tea Day, on 21st May. This is a UN designated day designed to promote activities in favour of the sustainable production and consumption of tea and we hope through the podcasts we will encourage tea drinkers to drink more tea, learn about different teas and experiment with what they drink." Will Battle added “One of the great joys of tea is being able access a wealth of variety from around the world at very accessible prices. It has been great to celebrate this diversity by shining the spotlight on a few favourites.” Dr Hall adds: “An independent poll we have just commissioned found that more of us are having different teas at different times of the day; English Breakfast or regular black tea in the morning, while afternoons are reserved for Darjeeling or Lady Grey, and Earl Grey or herbal teas are sipped in the evening. Four in ten people, in the poll, say they typically drink more than three different kinds of tea a week.” The research poll also found that over half of adults have their first cuppa as soon as they get up in the morning and say this is the best one of the day.” Independent poll of 1012 UK adults conducted by Perspectus Global Spring 2021. 7
The Around the World in 80 teas podcast series will explore the following teas: China - Long Jing – the Imperial tea A green tea whose name translates as Dragon Well, the leaves are panfired by artisans and the very finest teas are traditionally produced in spring before the Qing Ming Festival. It has a beautiful balance of aroma and delicate toastiness. Legend has it that the Qianlong Emperor in the 18th century visited Long Jing and was given a cup of the tea which impressed him so much, he conferred imperial status on the 18 tea bushes. Tea is still harvested from these today and fetches a higher price per gram than gold. India -First Flush Darjeeling – the Himalayan tea Often called the Champagne of teas, Darjeeling is a district in the foothills of the Himalayas here dominated by the 8,586m Mt. Kanchenjunga – where severe weather patterns produce the tea’s exquisite flavour and aroma. With the tea plucking season starting in February, enthusiasts compete to buy the first batch of the first flush – called DJ01. Darjeeling can be used to make excellent Kombucha – the hottest ticket in the current boom of no- and low-alcohol ‘grown-up’ drinking options. Kenya – Small holder tea – the Volcanic tea A beautiful, golden tea produced by skilled smallholders living in the high lands east of the Great Rift Valley. Here, the humus filled volcanic soils, high rainfall and warm temperatures, create the right environment for healthy bushes whilst the skilled smallholders ensure excellent tea quality. Currently, the UK imports most of its black tea from Kenya as its equatorial location ensures year-round picking. Malawi – black tea – the Red tea Malawi is the unsung hero of many of the world’s blends, and tea is vital to the economy of Thyolo and Mulanje, the two main planting districts. Malawi is blessed with a benign climate, the awe-inspiring Mount Mulanje, and some very special cultivars that produce a beautiful and muchsought-after reddish-coloured tea. Malawi First Flush teas are highly sought after since the country has become a more popular tea growing region for the UK market.
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Russia – Caravan – the Smoky tea While most Western European countries received their China tea by sea, the early Russian supply was imported along the ancient trading route known as the Silk Road. The year-long journey on camel-back, across dangerous terrains, lent the teas a distinct smoky flavour thanks to their proximity to countless night time campfires. We no longer have the camel caravan but we still have Lapsang Souchong, a tea given its prized smoky flavour by the more modern practices of burning pine wood. Sri Lanka – High grown – the Extreme tea Altitude and the seasonal impact of the monsoons have a major impact on tea taste and quality since the extreme temperatures – for tea growing anyway – place the tea plants under stress. This creates some amazing flavours which are aromatic, intense and sometimes accompanied by highly prized menthol notes. High grown teas from Sri Lanka are typically copper-coloured and include Uva and Dimbula teas. Premium English Breakfast blends often contains these high-grown Ceylon teas. Japan – Gyokuro & Matcha – the Shaded teas Green teas from Japan, especially Guykuro, are created by placing the plants under almost total shade prior to harvest, a process known as ooshita which causes special sweet notes to develop. Matcha is another example which is grown in shade for around 3 weeks. During this time, chlorophyll and amino acid levels build up in the leaves creating the unique flavour and intense green colour. Matcha is the go-to tea for the famous Japanese tea ceremony and is steeped in ritual and protocol. It’s also increasingly used as a food ingredient and can provide a natural caffeine hit. China – Oolong- Tieguanyin and Big Red Robe– the Floral teas The heartland of oolong tea production is China's Fujian province and Taiwan, these are semi-oxidised teas that vary from greenish rolled oolongs (that give a light, floral liquor reminiscent of lily of the valley, narcissus, orchid or hyacinth) to dark brown leafed oolongs (that yield liquors with deeper, earthier flavours and lingering hints of peach and apricot). Here we taste Tieguanyin, the ultimate tea for those who don’t like tea with its seductive floral notes, and Big Red Robe (Da Hong Pao) which demonstrates the diversity in oolong with its deeper character and intense minerality. 9
India – Assam second flush – the Strong tea Assam is another popular tea in the UK and is often used in Breakfast blends. Assam is heavily seasonal with the best quality arriving during the second flush which is marked by a malty rich thickness with great full-bodied mouthfeel. The secrets to the flavour are the rich alluvial soils sitting alongside the floodplain of the Bhramaputra river, combined with the unique period in the season just after the bush awakes from its dormancy but before the full impact of the monsoonal rains. This is the one tea that definitely needs milk to offset its intense, rich flavour.
And the last stop in this first series of 'Around the World in 80 Teas....' UK – English Breakfast Tea – the Wake-up tea Regular ‘black’ tea is by far the most popular drink consumed in Britain today, apart from tap water, with over 100 million cups enjoyed every day of the year. English Breakfast is a blend of many of the teas we’ve visited already on our world tour – including Kenyan, Ceylon and Assam – so it’s truly an international drink worthy of celebrating on International Tea Day. In this episode we discuss English Breakfast blends in the company of tea and wine experts, learning along the way about the parallels between the worlds of wine and tea and how the skills of the blender can create something that is more than the sum of its parts.
You can watch all of the Around the World in 80 Teas Podcasts here: UK Talking Tea Also available as audio-only Please subscribe on YouTube so you don't miss future episodes
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The second, super, Sofa Summit will be live on International Tea Day, 21 May Our friends at the Tea & Herbals Association of Canada (THAC) will be hosting the second Sofa Summit, live on YouTube from 13:00, UK Time, on 21 May. THAC President, Shabnam Weber will be virtually globe trotting for 11 hours straight, talking to tea experts from around the world. We can't think of a better way to celebrate International Tea Day!! Follow live on YouTube here
#InternationalTeaDay #TeaDay 11
Brew with a view In 2020, during the middle of a pandemic, I bought a van. A campervan. If you need the detail, a long wheelbase T5 Shuttle converted from a minibus that took eager travellers to various airports around the country, into a simple home-from-home camper with a double bed, fridge, cupboard and stereo. What more could a girl want? I have pined for a campervan for years. Daydreams of loading up the fridge, stocking the cupboard with tea, packing essentials (such as the dog) and hitting the open road to venture around the UK have fuelled my working days for as long as I can remember. 12
So, finally, Bertha, as we’ve lovingly named her due to her immense size, joined the family and thoughts of waking up to the sound of lapping waves or sights of looming mountains were finally going to become reality. The ultimate dream of our morning ‘brew with a view’ was edging ever closer and what else did we need than a full tank of fuel, a map and a teapot? This was going to be fabulous. Not so quick. Covid put pay to travel yes, but let me tell you, owning a campervan isn’t all sunrises and sunsets. It’s not been an easy ride so far. Firstly, the turbo needed some extensive TLC, then a shiny 4 pipe (Why? No idea!) exhaust was fitted, a sturdy new bumper added, new lights ordered and just when we thought she was ready to rumble… she had a minor mishap that resulted in her mid-section needing to be knocked out and a full body respray. 13
At this point, I feel I need to stress that these last two projects were not part of the original plan. Underestimating Bertha’s girth, the husband scraped her along the side of the garage until her polished exterior was badly battered and bruised. We’ll move swiftly on.We don’t need to harp on about how much she was hurt. Really no need to dwell on it. She’s all better now! Sadly though, we’ve still not managed to get away in her. But the world is slowly beginning to open up and campsites are enthusiastically preparing for a summer season. Time is now spent researching wild camping sites that promise seaside seclusion, countryside wilderness and rugged mountain ranges that extend as far as the eye can see. It won’t be long now. Bertha will be on the road seeking out the perfect spot for my perfect ‘brew with a view’. Mrs A #brewcrew
Thank you to Mrs A 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 history preserved for future generations. A new private Tea History Collection has been set up in Banbury, Oxfordshire by entrepreneur Denys Shortt OBE. The Collection will be officially launched on 21st May, which is International Tea Day, a UN designated day to promote activities in favour of the sustainable production and consumption of tea. Denys grew up on a tea estate in Assam and his family spent 30 years in the Tea Industry. He decided to set up the Collection over a year ago whilst working with the London Tea History Association. The facility is purpose built and includes a full tea tasting counter, a library of books and documents relating to tea and its associations, a spacious meeting area and archive cupboards for historical items – all temperature controlled. He comments “I have been working with the London Tea History Association for several years where we have erected three history plaques in London on important tea buildings. We felt that there was a need for a place to store important historical tea items and so I offered my business premises DCS Group in Banbury.”
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He continues “In just a few months we have had many donations from people in the tea industry. We now have over 500 items in the museum – with important books, interesting tea items and even some tea samples dating back to 1904!” It is envisaged that related organisations will be invited to utilise The Tea History Collection resources, such as the etiquette of Afternoon Tea with The English Manner, founded by fellow LTHA member Alexandra Messervy, who has also curated a socially distanced Tea History Walk around London which will be inaugurated with The Culture Concierge in mid-summer (see page 18 for more on this). The Collection is due to be opened by Tea Ambassador Mike Bunston OBE on 21st May 2021 in a private ceremony due to Covid restrictions. Their website can be found at www.teahistory.co.uk, also on Facebook and Instagram @teahistorycollection.
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What could be more British than a nice cup of tea? As we approach what we hope will be a summer of a little more freedom, UK based tours and excursions company, The Culture Concierge has curated a brand-new look at the history of tea and coffee in London, with a leisurely and informative walk stretching from St Katherine’s Dock to the Royal Exchange, led by expert guide Sue Hadley. Offered in conjunction with tasting expert Malcolm Ferris-Lay, etiquette experts and a sumptuous traditional afternoon tea with The English Manner, and with charitable donations going to the London Tea History Association, the walk aims to ‘educate with fun’. In times of crisis, sickness, tragedy, the first thing we do is put the kettle on, a nice cup of tea solves everything. And yet behind this simple beverage lies stories of derring-do, adventure and excitement on an epic scale. Our City walk celebrates the humble Camellia sinensis plant from which our extraordinary variety of teas emanate. Over the years, Tea has fuelled our global trade, and influenced our culture and even behaviours and etiquette. And London was, for many years, the epicentre of an expanding trade which changed our British lives forever! The walk focuses on the oldest part of London, the City, which grew from the trade coming into the Pool of London. Ships travelled across the globe for weeks to bring the first pickings to the British public. In a time before instant communication, people held their breath waiting for the ships to return from their perilous journeys, in what became an annual race with financial benefits for the winner. Fortunes were won and lost on the turn of the wind. And, of course, our story would not be complete without the history of the goliath that was the East India Company and the pioneers who, by risking life and limb, sought to bring tea to our shores.
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In just a small area surrounding the Tower of London flourished the warehousing and auction houses from which tea was distributed far and wide across the country and beyond. The City still holds some of the magic of those past times, which we’ll be exploring. And through the stories of those involved and the sites of the most significant importance, we’ll be conjuring up the atmosphere of the time when the tea trade was king.
Sue Hadley MITG is an experienced and qualified Blue Badge tourist guide
The London Tea & Coffee Walk will be offered at three levels. Bronze Leaf offers the fully guided walk for groups of up to 20 guests; Silver Leaf includes a booking with our etiquette tutor for Afternoon Tea at Royal Grocer Fortnum & Mason; and the Gold Leaf package includes a tutored tea tasting with international expert Malcolm Ferris-Lay and a fully tutored Afternoon Tea with etiquette tutorial for groups up to six (larger groups can be accommodated on request). Sue Hadley MITG is an experienced and qualified Blue Badge tourist guide in London and surrounds. A Londoner by birth, she was born into the colourful atmosphere of the East End. London has been her home, workplace and playground for many years. Showing visitors around ‘her city’ is her greatest pleasure. She has worked in the arts, most notably the National Portrait Gallery, and publishing. She has also, in her time, managed rock bands, and organised events in some of London’s most iconic venues.
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Alexandra Messervy FRSA (left), a former Member of The Royal Household of Her Majesty The Queen
The English Manner and The Culture Concierge were founded by Alexandra Messervy FRSA, a former Member of The Royal Household of Her Majesty The Queen. Celebrating the 20th anniversary of the company this year, Alexandra and her colleagues have taught the etiquette of afternoon tea and traditions all over the world from China to Chester, and tour participants will be able to add an etiquette class to their day, learning the differences between afternoon tea and high tea, and to debate whether it should be cream or jam first on the ubiquitous British scone! It is hoped that individuals, family and friend groups, schools and educational groups will all want to participate in these walks and a donation will be given from each walk to the London Tea History Association, which has been set up to promote the history of tea and those who have been associated with the industry in the UK.
Further details on how to book are available at: www.thecultureconcierge.com 19
GUEST EDITORIAL The British Cuppa's secret ingredient By Dr Tim Bond Tea Advisory Panel (TAP) TAP research review highlights the health benefits of thearubigins – a polyphenol found only in black tea. In the following article we take a summary look at a new research review unpacking the forgotten ingredient found in black tea but often ignored - thearubigins. Dr Tim Bond reveals more. Whether it’s clean eating, superfood diets or rapid ways to lose weight, green tea has had reams of health credentials published; with regular black tea – enjoyed by millions of Brits everyday – often overlooked. All this is now changing thanks to the publication of a new scientific review that myself with the rest of my colleagues at the Tea Advisory Panel published in the journal, Nutrition & Food Technology [1].
In a nutshell, the paper investigates the little-known and often overlooked polyphenols found in black tea – called thearubigins. In fact, thearubigins have powerful health benefits and as such they are the secret wellness ingredient hiding in our traditional cuppa.
[1] Bond & Derbyshire (2020) https://sciforschenonline.org/journals/nutrition-food/NFTOA168.php 20
Most people do not know that black tea is the richest source of flavonoids in the UK diet. Not only this, in the UK we have the highest thearubigin intakes versus European nations, with the average tea drinker taking in 327 mg daily. That is more than double the European average of 156 mg and 50 times higher than the intakes in Spain. In the new research review, we examined the results from five human studies and 17 laboratory studies looking specifically at thearubigins, one of the flavonoid group of polyphenols. The main areas of health which could be influenced by thearubigins were gut health, blood pressure and anti-cancer effects, in part due to their powerful antioxidant potential and anti-inflammatory effects. The Facts: Black Tea And Thearubigins Black tea contains thousands of biological compounds which includes the flavonoid family (thearubigins, theaflavins catechins and glycosides such as quercetin) alongside many others such as, amino acids (including L. theanine), phenolic acids (caffeic acid, gallic acid, chlorogenic acids and cauramic acid) vitamins (A, C and K), lipids and fluoride. 21
Thearubigins (TRs) are major components of black tea that provide its distinctive dark, brown colour. It has been estimated that black tea TRs are the most abundant group of phenolic pigments - an estimated 60%-82% of the solids in a typical infusion. It is the thearubigins present in black tea, first identified in the 1960s that are attributed to its distinctive colour, mouth-feel and health properties. From a dietary stance it has been shown that black tea is a predominant provider of phenolics with, on average, a cup of black tea providing polyphenols at the level of 262 mg and thearubigins representing around 75-82% of the total phenolics. Thearubigins: Research In Its Early Stages But Looking Good Research on thearubigins is at an early stage in comparison with the wealth of data we have on the benefits of drinking green and black teas. However, it’s clear from laboratory studies that thearubigins are important antioxidants and appear to have anticancer and antiinflammatory properties, as well as regulating gut function. Thearubigins could be key to understanding the mechanisms behind the well-known health benefits of black tea and the identification of actives that are responsible for these. We now need to build on this work with clinical trials in human populations being the ultimate gold standard goal. In the UK many features published on tea are often full of good news about green tea and our much-loved British cuppa can be overlooked. As a result, this new research review in Nutrition & Food Technology is great news especially for those of us who prefer a regular cup of black tea and adds to the considerable evidence on tea’s role in maintaining heart health, cognitive function and gut health. Tea Advisory Panel member 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 Check out: www.teaadvisorypanel.com 22
Training and Masterclasses Want to learn more about tea and herbals. Try one of these classes UK The UK Tea Academy provides online certified courses as both self-study and live webinar options. Three levels of certification are available: Tea Champion, Tea Sommelier and Tea Master. The Tea Champion qualification can also be taken in a number of languages with our international trainers. A wide variety of fun online events and other study options are available at 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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Happy International Tea Day, 21 May
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