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Tea's Origin In China Tea originated in southern China roughly four thousand years ago. One of the more popular myths regarding tea's origin is when Emperor Shen Nung, in 2737 B.C., observed leaves falling into a boiling pot of water resulting in a delightful brew. For many centuries only China enjoyed tea and its benefits, using it mainly for medicinal purposes, until about the 8th century A.D. when it was introduced to the Japanese. Tea was highly regarded, but, due to poor relations between the two countries, it soon fell out of favor in Japan. When it was reintroduced centuries later, tea quickly became the basis for the Japanese way of life and the Japanese tea ceremony was born. |
| When Tea Arrived in Europe The western world was introduced to the joys of tea in the 17th century when the Dutch East India Company first began transporting Chinese teas to Holland and beyond. Russia also began importing tea using camel caravans on the Silk Road. And, in the 18th century, tea finally became available to the masses allowing Britain to begin her love affair with the 'afternoon tea'. |
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| What IS Tea? All teas (black, green, and oolong) originate from one bush, the camellia sinensis. Its green, glossy leaves and young new shoots are plucked and immediately processed for optimal freshness. While women still do most of the picking, machines often complete the processing. Tea is grown in many countries but primarily in regions of China, India, Taiwan, Japan, Sri Lanka and Indonesia. |
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| Tea, The Ultimate Affordable Luxury Tea is amazingly inexpensive. One pound of loose tea* will brew into roughly 200 cups of tea. Since many finer teas can provide multiple infusions, the number of cups per pound climbs much higher. To break that down into dollar amounts, a very high quality tea ($100.00/pound) would cost about $0.50 per cup. Truly an affordable luxury. *Loose tea is specified because bagged tea costs more per cup, on average, for packaging and processing. Plus, the taste is generally inferior to loose tea's fuller flavor. |
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| Green Tea (Or The Most Popular Tea In The World) Green tea is the least processed of all teas which results in a more natural, fresher tasting tea. It requires no sweetener or milk. As soon as the leaves are plucked, they are steamed, rolled, and fired to halt any fermentation. Green teas give a light and refreshing infusion. |
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| Black Tea, A Rich Brew Black tea requires more processing than green or oolong teas. After plucking, the leaves are laid out to dry, then heated and rolled to bring out their natural oils and enzymes which give tea its wonderful flavor. Next, the leaves are set out to ferment for a period of time depending on the desired taste of the final product. When that point is reached, the leaves are heat blasted to stop the fermenting process. Finally, the processed leaves are graded for leaf size and broken pieces. |
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| Oolong - The 'In Between' Tea Oolong is not a green or a black tea but falls somewhere in between. It is partially fermented according to the desired flavor. Some are only slightly fermented resulting in a greener product and some are fermented quite a lot for a darker brew. Oolong is often served in Chinese restaurants because it is believed to aid in digestion. |
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| Tisanes Tisanes or herbals are not actual 'teas' but are made of herbs and do not have the same health benefits as actual tea. However, they provide other benefits, from relaxation to stimulation, without caffeine. Plus, most pack a lot of flavor. They usually need to be infused longer than regular tea and it's a good idea to ask your doctor before taking any unfamiliar herbs. |
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| Store Your Teas Carefully! Tea hates moisture, light, and heat. A well-sealed container kept in a cool dry place is best. But never in the refrigerator or freezer, or in a clear glass jar unless it is stored in a dark place. And NO plastic! When stored properly, loose tea should have a shelf-life of about two years and bagged tea a shelf-life of six months. |
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| Cooking With Tea! A fun and super healthy addition to your culinary lifestyle. Nothing could be simpler and anyone can do it. Add a heaping spoon of green tea to your spaghetti, stew, soup or stir-fry. Add the leaves whole or crush them first. When you need liquid to thin a sauce or create a soup base, brew some tea that you think will compliment the flavor of the dish and then use the brewed tea. The most important point I can make here is to *be creative*. Start small with maybe adding a spoon of green tea leaves to your pasta sauce tonight. Then gradually try different combinations until you're making a culinary masterpiece! You're only limited by your imagination. And, please, let me know if you discover a wonderful new taste sensation. I'd love to hear your ideas. Happy cooking! |
