World Tea Co. - About Tea

The Tea Plant

Tea is made form the leaves of a plant known as the Camellia sisensis. There are many varieties sub varieties, and hybrids but they are all of the Camellia sisensis family. The tea plant was originally a large bush or in some varieties a small tree growing to 60 feet in height. Today they are all trained to about 1 meter in height to facilitate plucking the leaves.

The leaves of the different varieties range on size from about 1 ½ to 10 inches for the largest sub variety. Tea can be grown in many parts of the world where there is acidic soil and minimum rainfall of 45 to 50 inches a year spread fairly evenly throughout the year. Although tea can be grown from sea level to 8,000 feet, it is generally accepted that the best tea is grown at altitudes from 3,000 to 7,000 feet.

The quality and taste of tea so dependent on the number of factors. In addition to the variety and where it is grown, weather during the growing season, the time of the year it is harvested, how it is processed and the care in processing all have an influence.

Tea Types

It is the processing rather that the variety of Camellia sinensis that determines whether a tea I designated as Black (fermented), Green (unfermented), or Oolong (semi fermented). It is possible to make any of the three from a given variety. However some varieties are particularly suited to make one type of tea and are seldom used to make the other types. For instance there is a particular tea plant grown in Southern China and Taiwan that makes a superior Oolong. The Darjeeling district of India is famous for black teas and few green teas are produced there. The manufacturing process differs some what by country and manufacture but in general it involves a number of similar steps.

Harvesting the leaves is done by hand or mechanically. In fine picking, only the two top leaves and buds are plucked. In the case of Black tea, the freshly plucked leaves are brought to the factory, where they are spread thinly on what are called withering racks. As the moisture evaporates, the leaves become soft and pliable. From the withering rack the leaves of to the rolling machine which breaks up the leaf cells and liberates the oils that give tea its flavor. The leaves come out of the rolling machine in twisted lumps. These are broken up by passing them over course mesh sieves called roll breakers. The next step is the fermentation, where the leaves are spread in a cool, humid room in very thin layers. As the leaves absorb oxygen the y turn a bright copper color. It is this process of oxidation that produces Black tea. The last stage is drying, or firing which stops further oxidation and dries the leaves evenly. In this step they are spread on trays and hot dry air is blown through them. It is this firing that turns the leaves black. The tea maker's judgment as to time, temperature, and humidity is critical to the quality of the final product.

Green tea is steamed immediately after picking. This softens the leaves for rolling and keeps the juices from oxidizing. The leaves are then rolled and dried. Since they did not go through the oxidation stage these leaves remain green after firing.

Oolong tea is prepared in a manner similar to that of Black tea however, it is only partially oxidized. The partial oxidation and the particular variety of leaf used, gives Oolong tea its special flavor.

Grades of Tea

Teas are divided into whole leaf and broken leaf grades. Terms like Orange Pekoe, Pekoe, and Soughong refer to whole leaf sizes or grades. The terms do not indicate flavor or quality. The broken grades are Broken Orange Pekoe, Fannings, and Dust. Only broken grades are used tea bags.

Making Tea

When making a fine tea a few things must be kept in mind. It is not difficult or time consuming but care is required to insure the result in an outstanding cup of tea. The following are the requirements of a fine cup of tea.

	Equipment
	Quantity of loose tea leaves
	Water temperature and quality
	Steeping time

Equipment

The most convenient way to brew loose tea is to use a reusable basket large enough to allow the leaves to unfold and the water to circulate freely. Baskets allow easy separation of the leaves and tea and are available for use with teapots or teacups. A slightly less convenient but more acceptable method to some is to infuse directly in the teapot unrestricted by a basket. After the infusion period, the tea should be poured through a strainer into a second pot or cup.

In either case the teapot should be preheated by rinsing it with hot water. This prevents the water from cooling down too much so that all the favor is extracted.

Quantity of Loose Tea

The most common recommendation is to add one heaping teaspoon of tea per cup. This undoubtedly is correct for a particular person and tea. However, it doesn't take into consideration the great variation in volume and strength of loose teas.

For example, a teaspoonful of a strong, broken Assam tea weighs about 2.2 grams while a full leaf Darjeeling weighs about 1.5 grams. Some even larger leafed teas may be less than a gram per teaspoon. It is therefore possible and proper to brew tea with as little as ½ a teaspoon to as a heaping teaspoon per cup, depending on personal taste.

With a little experimentation and practice you will be able to consistently brew a superior tea.

Water Temperature and Quality

Water quality has great effect on the quality of tea. The more delicate the tea, the more important the water quality is. In general, if you like the taste of your tap water, it will probably make good tea. If not, use a good bottled water or a filter to remove chlorine.

Do not use distilled water as it lacks minerals that bring out the flavor of tea.

The right water temperature is key to preparing quality tea. Most black and oolong teas should be infused with water that has just come to a full boil. Approximately 200 to 210 degrees. Boiling increases the amount of oxygen in the water and creates a fresher tasting tea. However, if the water continues to boil it will lose oxygen and taste flat.

Steeping Time

A steeping time of 4 - 5 minutes is a good guideline for most sturdy or flavored black teas. In general the smaller the particle size, the shorter the steeping time. Small variations of steeping time will produce equally good cups with different levels of flavor and aroma. However, steeping too long will invariably produce a poor product.

Green oolong and the more delicate black teas require different steeping times to bring out their flavors and subtle characteristics. For instance:

	Most Green teas are best if steeped no more than 2 - 3 minutes. Some tightly rolled teas like, Gunpowder, may go a little longer.
	Darjeelings are delicate with a fruity aroma and can quickly become bitter if steeped too long. Steeping should usually not exceed 3 minutes. Small differences in time can make huge differences in the product.
	Some flavored teas and Formoas Oolongs may steep for 6 - 7 minutes.

Obviously tea should be made by the clock. An accurate kitchen timer should always be used to take out any guesswork.

Comments on Tea Drinking

If you have followed the above procedures you will have a quality product assuming, of course, you started with a high quality tea. Teas, like wine, vary greatly and nothing can turn a cheap product into a fine cup of tea. At this juncture we would like to make a few more comments.

	Tea drinkers generally enjoy tea at a lower temperature than do coffee drinkers. The palate is much more sensitive at a moderately warm beverages than very hot. Consequently, if you let the tea cool until the cup is comfortable to the touch you will have a more flavorful satisfying product.
	Milk, sugar and other additives may suit your palate. There is no right or wrong way to enjoy tea. In Russia strong tea with honey or marmalade is popular. Many people drink tea with milk or sugar, or both. However most people feel that Green, Oolong and Darjeeling should be served without additives.
	Again, there is general agreement among tea drinkers that strong black teas such as Assams, Ceylons, Keemuns, and blends like English Breakfast take milk well.
	Most tea drinkers agree that lemon alters the flavor of any tea and has no place in a fine tea. It should be reserved for iced teas and teas of lesser quality.
	When it comes to sugar there is little agreement. Some feel that strong black tea is better sweetened while others feel that any sweetening distorts the flavor. If you want a sweetener, try rock sugar. For many it is the ideal sweetener for tea.

A Final Word

Tea, like wine, requires knowledge to be fully appreciated. Fortunately you can acquire knowledge of fine teas for much less money and certainly more health benefits than wine. If you are interested, we can help in acquiring this knowledge which will enhance your enjoyment of tea, which is the second most consumed beverage in the world exceeded only by water.