Tea

from: www.adagio.com
All About Tea

All teas come from the same plant. The differences stem from how they are processed. How the leaves are processed will determine their final classification as black, green, and oolong teas. The main difference between the many tea varieties is how much oxygen the leaves are allowed to absorb during processing. Much oxygen produces dark-colored black teas. Little oxygen results in green tea. Unprocessed leaves are called white tea.

black tea undergoes a full fermentation process composed of four basic steps - withering, rolling, fermenting, and firing (or drying). First, the plucked leaves are spread out to wither. The withered leaves are then rolled, in order to release the chemicals within the leaf that are essential to its final color and flavor. The rolled leaves are spread out once more to absorb oxygen (oxidize), causing the leaves to turn from green to coppery red. Finally, the oxidized leaves are fired in order to arrest fermentation, turning the leaf black and giving it the recognizable tea scent. We invite you to view photos and descriptions of individual black teas.

green tea is often referred to as "unfermented" tea. The freshly picked leaves are allowed to dry, then are heat-treated to stop any fermentation (also referred to as oxidation). In China, traditional hand-making methods are still employed in many places, particularly in the manufacture of the finest green teas you'll find offered here. We invite you to view photos and descriptions of individual green teas.

oolong tea is generally referred to as "semi-fermented" tea and is principally manufactured in China and Taiwan (often called Formosa, its old Dutch name). For the manufacture of oolongs, the leaves are wilted in direct sunlight, then shaken in bamboo baskets to lightly bruise the edges. Next, the leaves are spread out to dry until the surface of the leaf turns slightly yellow. Oolongs are always whole leaf teas, never broken by rolling. The least fermented of oolong teas, almost green in appearance, is called Pouchong. We invite you to view photos and descriptions of individual oolong teas.

white tea is produced on a very limited scale in China and India. It is the least processed of its many varieties. The new tea buds are plucked before they open and simply allowed to dry. The curled-up buds have a silvery appearance and produce a pale and very delicate cup of tea. We invite you to view photos and descriptions of individual white teas.

scented tea is created when the additional flavorings are mixed with the leaf as a final stage before the tea is packed. For Jasmine tea, whole jasmine blossoms are added to green or oolong tea. Fruit-flavored teas are generally made by combining a fruit's essential oils with black tea from China or Sri Lanka. We invite you to view photos and descriptions of individual flavored teas.

Tea is produced in over thirty countries around the world, though the finest comes from just five: India, Sri Lanka, China, Taiwan and Japan. Home to most of the world's tea drinkers, these countries continue to pay much attention to how tea is grown and processed. In many, tea continues to be produced by hand in accordance with age-old traditions.

China is the birthplace of tea and continues to produce more intricate varieties than any other country. Prior to WWII, nearly half the world's output originated here, but now it accounts for less than ten percent, and has fallen into second place, behind India. Green teas account for almost two-third of Chinese crop. The relatively short tea season is divided into three pickings: 'first spring' in April when the delicate leaf buds appear, 'second spring' in early June when the bushes are full, and the less interesting 'third spring' in July. The most famous Chinese teas are Keemun, (black), Dragonwell (green) and Ti Kuan Yin (oolong).

India is the world's largest tea producer, accounting for about a third of the world's total. However, the size of its population, and the latter's large appetite for tea, means that only about half of it is available for export. Famous growing regions include Darjeeling, Assam and Nilgiri, and they produce nearly all black tea. Tea continues to be cultivated on small family plots, which number close to forty thousand.

Sri Lanka, often called Ceylon - its old colonial name, is the third largest producer of tea in the world. It is a relative newcomer, growing tea for little over one hundred years. The three famous growing regions are Dimbula, Uva and Nuwara Eliya. Most of the Ceylon tea gardens are situated at elevations between 3,000 and 8,000 feet, where the hot and steamy weather makes the tea bushes flush every seven to eight days. The teas are generally classified by altitude; higher-grown generally regarded as superior.

Japan is a sizeable producer of almost exclusively green tea. However, because it is a nation of many (and voracious) tea drinkers, only about 2 percent of Japan's crop is available for export. The most famous of teas to escape are Sencha, Genmai Cha and Gyokuro. Japan's role in the world of tea, however, is disproportionate to the size of its crop. Tea plays a very import role in this country's art, philosophy, history and daily life. World famous is its spiritual dedication to the esthetics of tea, known as the Japanese Tea Ceremony.

Taiwan is often called Formosa, a name given it by Portuguese traders, meaning "beautiful island." The bulk of the tea produced here is oolong, a cross between black and green. In the early years of its economic growth, much of Taiwan's tea was exported. However, recent economic prosperity had produced a local population with a taste for what many consider to be the world's finest oolongs. Presently, only about two percent of the island's famous teas are exported. These fall into three categories: dark oolongs, jade oolongs, and the almost-green pouchong tea.

Suggested ratio is one teaspoon of leaves per cup of water. However, the light and voluminous teas will taste best with twice that. To steep, please use boiling water (212F) when preparing black, dark oolong and herbal teas. And it's important to use cooler (180F) water when steeping green, light oolong and white teas. And remember to not over-steep, or your tea will taste bitter. Rule of thumb is 5 min. for most black, 7 min. for dark oolong and white, and only 3 min. for light oolong and green teas.

Black teas taste best when prepared with boiling water, and steeped for five minutes. Recommended ratio is one teaspoon of leaves per cup of water. The only black tea that deviates from this rule is our Darjeeling Symphony no. 1. This is a delicate First Flush tea that grows high along the slopes of the Himalayas. This tea will taste best when prepared with cooler water (180F) and steeped for three minutes.

Green teas taste best when prepared with water that is cooler-than-boiling (180F) and steeped for three minutes. Recommended ratio is one teaspoon per cup of water for the relatively heavy Japanese greens (Sencha) and slightly more for the light Chinese greens (Pi Lo Chun). Remember to use cooler-than-boiling water. Otherwise your tea will taste bitter. If using a kettle, water is ideal when it begins to emit a 'rumble' sound. If using a microwave, look for the tiny air bubbles forming. These are good signs that your water is ready.

Dark oolong teas taste best when prepared with boiling water, and steeped for seven minutes. These tend to be voluminous, and the recommended ratio is two teaspoon of leaves per cup of water. Lighter oolong teas taste best when prepared with water that is cooler-than-boiling (180F) and steeped for three to five minutes. Recommended ratio is one teaspoon per cup of water.

Exploring the world of connoisseur-level teas is as intoxicating as that other beverage: Wine. For wine lovers, the current fashion is not to insist that whites pair up with poultry nor drink only reds with meat. This has led to many adventuresome pairings and new taste sensations.

Fortunately, teas pairings are also open to exploration. Anyone who says blacks are only for entrees or that greens must stand alone, haven't had the pleasure (or perhaps the opportunity) to pair a wide variety of teas with every part of a menu.

Greens like Dragonwell or Sencha are wonderful with seafood or fish fillets, salads, or chicken. Blacks like Ceylon or Assam from India are soft accompaniments to beef or steak dishes or spicy foods from Mexican, Italian, or Indian cuisine. Although it is traditional to have Oolongs with Chinese dishes, one may argue that rich black Yunnan or Keemun teas offer more complexity and layers to the experience of tea pairings.

Formosa Oolong and Pouchong teas seem to demand solo drinking, quiet, and something restful to look upon. However, oolongs are delicious in many foods. Try them to flavor liquids used for cooking rice or grains. They add a wonderful punch, and like all tea, no calories, sodium, or sugar!

For desserts, seek out the chocolatey essence of a Golden Monkey. This exquisite Chinese tea is hearty, rich, and tastes perfect when infused into baked custards, chocolate cakes, or drunk as a beverage with a rich dense strawberry shortcake. Assam is another rich black tea that complements chocolate desserts yet is a surprising foil against lemony or custard dishes.

As a digestive, nothing is better, more satisfying or more calming than an aged Chinese Pu-erh, the darker, the stronger, the better. The only intentionally aged tea, it is particularly good after a multiple-course feast like a Thanksgiving or similar heavy holiday meal. If you're a milk-and-cookies snacker before bedtime, try a Fruit Medley herbal infusion instead. You'll sleep better, and will wake up feeling great.

Contributed by Diana Rosen, author of THE BOOK OF GREEN TEA and COOKING WITH TEA by Robert Wemischner and Diana Rosen. Diana also edits TEA TALK, a newsletter on the pleasures of tea. She is available for your comments at TEATALK@AOL.COM

Fruit teas taste best when prepared with boiling water, and steeped for five minutes. Recommended ratio is one teaspoon of leaves per cup of water. Please remember to remove all leaves after five minutes. Otherwise, your tea will over-steep. and become bitter.

White teas taste best when prepared with water that is cooler-than-boiling (180F) and steeped for seven minutes. Recommended ratio is two teaspoons per cup of water, as these teas tend to be very light. Remember to use cooler-than-boiling water. Otherwise your tea will taste bitter. If using a kettle, water is ideal when it begins to emit a 'rumble' sound. If using a microwave, look for the tiny air bubbles forming. These are good signs that your water is ready.

Herbal teas taste best when prepared with boiling water, and steeped for up to seven minutes. Recommended ratio is one teaspoon of leaves (or fruits) per cup of water for the heavier kinds, like Rooibos and all our fruit blends. Lighter varieties, like chamomile and peppermint, will taste best with a ratio of two teaspoons per cup of water.