All the Tea in China
This and the next few articles will familiarise you with the major tea growing countries and regions which are mostly in the Indian Ocean rim.
It is essentially the same botanical source, but the differing tea products and flavours are created by the terroir, weather, method of processing and the expertise of the manager of the tea garden as well as the tea blender.
Let us start with the biggest producer China, who grows almost 37% of the world’s tea production.
However as most of China’s tea is consumed domestically it is not the world’s largest exporter, which is Kenya.
Tea has been a central part of life and culture in China for thousands of years for social, medical and meditative purposes.
The major provinces in China that produce tea are in the south of the country: Sichuan, Fujian, Yunnan, Hunan, Zhejiang and Anhui are the most famous.
The tea from each province has its own distinctive character, appearance and flavour.
Green tea (all provinces), Black tea (Keemun from Anhui, Yunnan), Oolong (Fujian), and Puerh (Yunnan) are the most well known.
It is essential that China tea is bought from reputable outlets to ensure authenticity, purity and quality.
- Published in Black Tea, Green Tea, Lessons on Tea, Production, Tea, Tea Growing Regions
‘BUY ME’ Emblems and Slogans
Fairtrade, Rainforest Alliance, Heart Tick, Ethical Partnership, Conservation, UTZ, PETA, Organic Certified, Halal, Kosher, Australian Made, etc. etc.
These are some of the emblems that adorn packages of food and beverages that are sold in supermarkets in Australia.
At the rate they are increasing the sizes of the cartons will have to increase substantially to accommodate all the emblems that Companies attach to their product.
In the very competitive world of supermarkets every slight advantage over your competitor may lead to increased sales, but frankly it is getting ridiculous.
One supplier has even started his own charity/organisation and gave it a name and dubiously trumpets the fact that his company provides amenities and assistance to tea workers that no one else provides!
The reality is that very little benefit goes direct to workers from these schemes, which are controlled and operated in large capital cities many miles away and even continents away from where the workers reside.
While it may contribute to the ‘feel good’ factor all that they generally do is increase prices further.
Buy your teas from reputable and long established companies whose quality ensures that high quality teas are sourced from well run plantations that do not exploit their workers.
- Published in Lessons on Tea, Selection, Tea
Fine China, Accoutrements and Yixing Teapots
Have you ever noticed that eating meals with good quality crockery and drinking from good glassware, enhances the dining experience and seems to make the food and drink taste better?
It is the same with tea. Use good quality teapots and cups and above all, use the right type of teapot for the tea you are drinking.
The best quality teapots are of fine china, pottery, stoneware or glass. Silver or aluminium are not as good.
Also remember that plungers are meant for coffee not tea, as coffee floats and tea sinks.
Yixing teapots are made of different coloured clays and only used for one type of tea – as the pot absorbs the flavour of the tea over time.
Tea cup infusers made of fine China (with a removable tea ‘basket’) are becoming increasingly popular and are a convenient alternative to the tea bag.
Quality tea strainers are also available, the finer the mesh the better. Tea balls if used should be as large as possible to allow the tea to infuse and expand.
So, when drinking traditional black tea always use fine China, predominantly white in colour.
Similarly Chinese and Japanese tea must be drunk using the traditionally shaped Oriental style teapot together with drinking bowls, not tea cups.
Herbal and fruit infusions are best enjoyed in quality glass teapots with glass cups.
- Published in Accessories, Brewing, Ceremony, Lessons on Tea, Tea
Tea and Health
Throughout history tea has been accepted as a healthy beverage. It is known to alleviate drowsiness and help and assist concentration – which was certainly an aid to meditating monks in monasteries.
Tea has also been used as a digestive and as a medium to take other herbal medications as well being used in ointments to soothe skin disorders.
At one time tea was said to cure almost every disease, though this might have been the sales pitch of some over zealous tea merchants, some of whom may be still around today!
In a general sense, tea contains polyphenols that act as anti oxidants in the body. These are known to assist in combating age related diseases.
Scientific studies have also revealed that tea may reduce cholesterol and inhibit the development of some cancer cells.
Tea also contains theanine which reduces mental stress and aids relaxation.
Some teas, particularly green tea, white tea and Puerh tea are more beneficial than others.
- Published in Green Tea, Health, History, Lessons on Tea, Tea
Winter Warmers
While honey and lemon added to your favourite tea or herbal infusion is a great way to beat the winter chills and ills, there are some teas and herbal infusions that are better suited to drinking in winter.
A dozen suggestions are:
Moroccan Mint (green tea with mint)
Green Tea with Chilli (sweet South American chilli)
Green Tea with Eucalypt (and lemon myrtle)
Genmaicha (Japanese green tea with rice and popped corn)
Smoky Earl Grey Tea (with bergamot)
Dream of Winter Tea (China black tea with orange peel, almonds and mallow flowers)
Chai Masala Tea (black tea with exotic spices and flavour)
Spicy Fruit Tea (black tea flavoured with fruits and berries)
Rooibos Oriental Spice (healthy and caffeine free with fragrant herbs and spices)
Goji Berries and Hibiscus Infusion (with lemongrass, peppermint camomile and ginger)
Lemongrass and Ginger Infusion (with liquorice and peppermint)
Rosehip (high in Vitamin C)
Tea and the Winter Chill
When the cold, windy and blustery winter sets in, a steaming cup of delicious hot tea or for those who prefer it, a herbal infusion, is a good way to bring back warmth and good health back into your life.
Make a cup of your favourite tea or infusion, maybe slightly stronger than you usually have it, and sweeten it with a teaspoon or two of good quality natural honey. Then add to it the juice of half a lemon.
The honey tends to make the healthy drink not only sweet tasting but also slightly thicker.
The lemon will of course give you that much needed Vitamin C boost to keep away colds and the flu as well as adding a delicious tangy twist.
When the cold, windy and blustery winter sets in, a steaming cup of delicious hot tea or for those who prefer it, a herbal infusion, is a good way to bring back warmth and good health back into your life.
Make a cup of your favourite tea or infusion, maybe slightly stronger than you usually have it, and sweeten it with a teaspoon or two of good quality natural honey. Then add to it the juice of half a lemon.
The honey tends to make the healthy drink not only sweet tasting but also slightly thicker.
The lemon will of course give you that much needed Vitamin C boost to keep away colds and the flu as well as adding a delicious tangy twist.
Tea Bags, Coffee Capsules and the Environment
A recent article by the gentleman who invented the coffee capsule stated the he regretted having done so.
The reason? The environmental impact of millions of used capsules, some aluminium, some plastic.
While producers claim that they are recycled, with the best of intentions, most end up in waste refill!
The same goes for the so called silken or silk pyramid bags (they are actually nylon) – a gimmick which leads to millions of used teabags which are virtually non destructible.
While some are biodegradable they do take a very very long time to break down. Test them yourself if you must!
The traditional paper teabags do break down easily and their contents can be recycled as compost.
Used coffee capsules, nylon pyramid tea bags and discarded cigarette filters, all indestructible – do we really need them in our fragile planet?
- Published in Brewing, Lessons on Tea, Production, Tea
Climate Change and the Flavour of Tea
Most of the tea produced in the world is from countries which border the Indian Ocean (Sri Lanka, Kenya, and India to name a few).
High seasonal rainfall caused by monsoonal weather patterns have been vital for agricultural pursuits in this region – going back centuries.
The monsoon was a regular and expected occurrence, leading to seasonal agricultural activities such as seeding, planting, cropping, harvesting etc.
However, over the past decade the monsoons have not been as predictable and dependable and the average total rainfall has declined.
In an ironic twist however the intensity of wet spells (storm and wind activity leading to flooding and earth slips) and the frequency of dry spells during the monsoon period, has increased!
Apart from affecting production in the areas dependent on monsoonal rains the traditional ‘seasons for tea’ during which the flavours from a particular area are enhanced and therefore eagerly sought by buyers, have varied.
The changes in weather and rainfall have therefore affected not only the production but also the flavour of tea produced.
Surely another reason to limit emissions which affect climate change and weather patterns?
- Published in Lessons on Tea, Production, Tea Growing Regions
Tea, Coffee & Caffeine
As a general rule, a cup of tea contains about a third of the caffeine content of a cup of coffee. Herbal infusions such a Peppermint and Fruit Infusions do not contain caffeine.
A cup of green tea contains approximately half the caffeine content of black tea and white tea has even less.
Caffeine affects different people in varying ways. Moderate tea drinkers (5 to 6 cups of black tea per day) have no reason for any concern. An upper limit of around 8 cups of black tea, 4 for ladies during pregnancy, is recommended.
It must also be remembered that moderate caffeine consumption does have its benefits such as increasing alertness, reducing fatigue and aiding digestion.
Decaffeinated teas which are the usual traditional black and green teas which have been ‘decaffeinated’ using a non-chemical high pressure water process are imported from Germany and are readily available.
An interesting method of reducing caffeine in tea is to brew the tea slightly stronger than usual and then getting rid of the infused liquid tea after one minute. The tea leaves are then re-infused for 3 to 4 minutes. It is said that most of the caffeine in tea emerges in the first minute of brewing so by using this method most of the caffeine is removed. This method can also be used for reducing caffeine in teabags.
Would China be China Without Tea?
When we enjoy a good cup of tea we rarely give much thought to the social benefits this wonderful beverage has given to the citizens of the world.
It can be said that the increase in populations in China (and later India), with the subsequent surge of their cultural and economic development, would not have happened without the drinking of tea.
It is not because tea is an aphrodisiac, though that claim has sometimes been made.
Quite simply, the widespread drinking of tea required the boiling of water thus eliminating the many water borne diseases that unboiled water carried!
It also became a relatively cheap and convenient drink of sustenance – for farmers in Asia and manual workers during the Industrial Revolution.
- Published in History, Lessons on Tea, Production, Tea, Tea Growing Regions
Iced Tea
Over 70 per cent of tea drunk in the United States is drunk as iced tea, mainly in the southern states.
Most regular teas can be drunk iced, and it is certainly a healthy and very refreshing drink, particularly in summer.
There are a few rules though – use good quality tea. Inferior teas are quickly shown up when iced tea is prepared.
Bright colour, lack of cloudiness, fresh aroma and a distinctive and refreshing flavour should be the product of a good iced tea made with quality tea.
Teabags and flavoured teas can also be used and herbal infusions specifically made for making iced tea are also used quite extensively. Try to avoid artificial powders.
To make iced tea:
- Use 30-50 per cent more tea than is usually used, to make the brew stronger as it usually served in a jug and ice is added which dilutes it further.
- Brew the tea in the usual way, add sugar (sugar syrup is best) if required, strain into a jug, pot or container and allow it to cool to room temperature.
- Pour into a jug with a lid and leave it in a refrigerator overnight.
- Pour the tea into tall glasses or wine glasses, add ice if required, garnish with fresh fruit or mint and serve to your delighted guests.
- Published in Brewing, Lessons on Tea, Tea
The Missing Flavour in Your Teabag – Where is it?
Flavour, aroma and colour (of the infused tea) are the essential qualities looked at when the quality of teas are assessed.
Consistency, which expert tea blenders try to achieve, is not easily or always obtained.
Tea is a natural agricultural product and seasonal factors can and do, affect the flavour (very similar to wine).
Tea packed at different months of the year will vary in flavour.
Tea producers often wish it can be artificially manufactured to a formula – that would make life so much easier! But then it will be so boring!
Water, location and changes in medication can affect the flavour of tea as well. Storage in an airtight container is also a must.
Additionally one can become slightly desensitised to the flavour by regular use.
For example, visitors to a tea warehouse will often remark on the beautiful aroma of tea when they enter the premises.
Sadly, the people who work daily in that environment cannot enjoy it – they are totally desensitised!
However, if they are away for a week or so they can actually experience the aroma when they return!
A suggestion (if you are experiencing a variation of flavour in the teabag is that you use) is that you try brewing leaf tea (actually cheaper by the cup) rather than tea bags.
This will enable you to vary the quantity used, to give you the brew you desire.
But remember, although brewed tea will usually give you a better tea experience and that all teabags are not bad, you must use GOOD QUALITY TEA AND TEABAGS and not the generally cheap and nasty varieties found in major supermarkets.
Happy drinking!
- Published in Brewing, Lessons on Tea, Production, Storage, Tea