French Press

Author: About.com
Original Source: Tea Strainers

Made for coffee, but can be used for tea as well. When your tea is steeped to your liking, you just press the plunger and the leaves are pressed to the bottom. Like the pots mentioned above, these are the best ideas when making several cups at a time.

Bamboo Strainers

Author: About.com

Original Source: Tea Strainers

Bamboo-type strainers are more traditional and very inexpensive. They are similar to the bowl strainers, as you pour your steeped brew through the strainer into your cup to filter out the leaves. These usually don't sit in your cup, but have a handle for you to hold while you pour.

Ball-Shaped Strainer

Author: About.com
Original Source: Tea Strainers

These are the most common and popular way to use loose tea. They come in different shapes and styles, but they are typically a perforated metal ball that you fill with tea. Let the ball steep in your hot water, and then you pull it out. The most basic ones are a wire mesh ball on a short chain. Tea balls are usually used for single-cup brewing, but you can get larger ones for a whole pot.

Tea Strainers

Author: Wikipedia
Original Source: Tea Strainers

A strainer is a device that is placed over a cup and catches particles is poured through it.

Example: When tea is brewed the traditional manner in a teapot, the leaves are not contained in teabags. This means they are freely suspended in the liquid. As the leaves themselves may be distasteful, it is usual to filter them out with a tea strainer.

Strainers usually fit into the top of the cup and hold the leaves as the tea is poured through them, when you brew in a pot. Tea strainers of this kind are usually either sterling silver or china. Most strainers come in a set, with the strainer part and a small saucer for it to sit in between cups.

Not many tea strainers are used today because of the teabag launched in 1953 by Tetley tea.

'Cuppa Tay' - A Perfect Irish Cup of Tea

Author: Pat Friend
Original Source: "Cuppa Tay" - Cup of Tea

It is possible to purchase loose tea and make your own Irish tea blends. Irish Breakfast blends tend to be stronger than Irish Afternoon blends which have a more mellow flavor.

An Irish Breakfast Blend might consist of:

• 3 parts Assam tea
• 1 part Ceylon tea

An Irish Afternoon Blend would be softer with:

• 2 parts Darjeeling tea
• 1 part Assam tea
• 1 part Ceylon tea
• 1 part Keemun tea

Once you've blended or selected your tea or tea bags (whether they be Barry's, Bewley's, Lyons' or another), here's how to make the perfect "Cuppa":

Boil a kettle of water freshly drawn from the tap.

• Warm a porcelain or pottery teapot with some of the boiled water then empty the pot.
• Add one teaspoon of loose tea, or one teabag, for each cup of tea, plus "one for the pot."
• Pour the freshly boiled water on top of the tea.
• If using loose tea, stir gently.
• All the tea to steep for 3 to 5 minutes, keeping the pot warm with a tea cozy or towel.

If you have used loose tea, you will need to use a tea strainer as you pour it.

Serve the tea with milk, not cream, pouring the milk into the cup before the tea. Add sugar to taste.

Iced Tea

Author: Arbor Teas
Original Source: Traditions

According to the USDA, Americans consume more than 2.2 billion gallons of tea per year, about 80 percent (around 1.75 billion gallons) of which is iced. That's an average of nearly 6.5 gallons of iced tea per person! Iced "sweet tea" has been consumed in the south for a hundred years or more, but with the rise of fast food restaurants (nearly all of which sell iced tea), America has watched its tea consumption double in the past 30 years.

Yerba Mate - Liquid Vegetable of the Gaucho

Author: Arbor Teas
Original Source: Traditions

Yerba Mate (Ilex paraguariensis) is a small tree native to the subtropical highlands of Brazil, Paraguay, Uruguay, and Argentina. In much of South America, leaves of this plant are infused in water in a dried calabaza gourd and sipped through a filtered straw, called a "bombilla." This healthful brew is considered "the drink of the gods" by many indigenous peoples in South America, and is a staple in the diets of many South American cattlemen, or "gauchos," being a food product of high nutritional value that can stand up to the rigors of life on the range. So prevalent is the consumption of yerba mate in South America, that mate bars are as widespread as coffee shops in the US. Traditionally, mate is often shared among close friends and family. The gourd and bombilla are passed around and around, refilling from time to time, in an act celebrating companionship.

Moroccan Mint Tea

Author: Arbor Teas
Original Source: Traditions

As with many cultures across the globe, the consumption of tea holds great significance in Moroccan life. This is demonstrated in part by the highly ornate teapots (often engraved silver), trays, and crystal glasses used in its preparation and service. Traditionally, tea is prepared in a samovar which brews strong, highly concentrated tea. Usually a gunpowder variety of green tea is used. After brewing, the tea is heavily sweetened with sugar and flavored with a touch of mint. The teapot is held high in the air while pouring the tea into the small, delicate glasses. This showy feat is made possible by the long and slender curved spout on the Moroccan teapot (and a lot of practice!). Moroccan mint tea is an excellent accompaniment to their rich and flavorful cuisine!

Samovar and Russian Tea

Author: Arbor Teas
Original Source: Traditions

Given the significant influence Asian culture has had on Russia through the years, it is no wonder that Russians are big tea drinkers. The samovar, which is somewhat of a cross between a hot water heater and teapot, is one of many examples of this influence - it is presumed to have evolved from the Tibetan hot pot. The function of this unique apparatus, and the Russian method of taking tea, is rather different than we are accustomed to in the west. Instead of heating tea water on the stove, wood or charcoal is traditionally burned within the samovar itself to accomplish this task (modern samovars often use an electric heating element, however). A small teapot sits on top of the samovar, in which a dark, concentrated brew is made, called zavarka. Hot water from the samovar is used to dilute this tea when served. Dark Indian or Chinese black teas are commonly used, often coupled with herbal or fruit teas. Russian Caravan, a blend of black teas with a slightly smoky flavor, is a favorite. To this day, samovars remain a focal point of the Russian home.

Indian Masala Chai

Author: Arbor Teas
Original Source: Traditions

Masala Chai (simply referred to as “Chai”) has been a tradition throughout India for centuries. This spicy hot beverage is a brew of Indian black tea with a unique blend of spices, typically including cinnamon, ginger, nutmeg, cloves, cardamom and pepper, although the recipe varies region to region. Chai is consumed morning and afternoon by many Indian families, and is customarily the first thing offered to houseguests. So prevalent is the service of Chai throughout India that baristas, known as Chaiwallahs, can be found at just about every corner. These chai vendors are a staple of the community and their stands are often a source of news and gossip.

Tasseography

Author: Crystal Links
Original Source: Tea Leaf Reading

The art of reading tea leaves is referred to as Tasseography (or Tasseomancy) and is a divination or fortune-telling method that in western tradition interprets patterns in tea leaves. The term also refers to the reading of coffee grounds, especially in the Middle Eastern tradition. The term has also been applied to the reading of wine sediments. The term derives from the French word tasse (cup), which in turn derives from the Arabic tassa (cup). Tasseography, otherwise known as tasseomancy or tassology, is the art of tea leaf reading. "Tasse" or "tass" is an Arab root, meaning small cup or goblet.

The beverage, Tea, is linked with herbology part of alternative healing. People who seek answers through various forms of divination, such as tea leaf readings, are often healing their issues.

Tea leaf reading is an ancient practice interpreting patterns made by tea leaves in the cup. In addition to the reading of tea leaves, the tradition of tasseography includes the reading of coffee grounds and wine sediments. Although tasseography is commonly associated with Gypsy fortunetellers, the tradition of tea leaf reading arises independently from Asia, the Middle East and Ancient Greece.

Modern tasseography has also been associated with the Scottish, Irish and cultures throughout Eastern Europe.

The significance of the ubiquitous, cross cultural and historical pervasiveness of tea, coffee and sediment reading may be related to the primal human desire for understanding the self. Just as psychological analysis grew prodigiously during the Victorian era, tasseography became popularized as a parlor game. But the practice distinguishes itself from amorphic fortune telling, mystical, occult or other magical activities. Specifically, tasseography is not an application of magic, but rather a tool for tapping into the subconscious by applying meditation to pattern recognition and symbolism.

Tasseography can be a powerful meditative tool providing insights into the reader's subconscious. The significance of symbolism in psychological study finds theoretical foundation from Plato through Carl Jung.

From a modern sociobiological standpoint, procedures such as drinking from the opposite hand, may coordinate left and right brain activity to stimulate creative problem solving. Common sense indicates that slowing down to focus and organize one's own thoughts is an effective problem solving methodology.

The process of tasseography stimulates the imagination to create individualized interpretations and solutions. Tea leaf reading is a fun, healthful and creative way to listen to yourself and open your psychic abilities.

In certain western circles that take this form of divination seriously, it is considered ill-advised for one to attempt tasseography using tea from a cut-open tea bag, to substitute loose coffee in place of tea, or to use a symbol dictionary.

Tisanes

Author: Sensational Teas
Original Source: Tea 101

Tisanes or herbal teas 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.

White Tea

Author: English Tea Store
Original Source: White Tea

White tea is produced in a different way to all other teas. The leaves come from special varietal bushes and are not processed but are dried in the sun. Only special leaves are selected, the ideal is two leaves wrapped around a new shoot. After drying the leaves are again selected and sorted by hand.

White tea is especially potent in that it is has three times as many antioxidant polyphenols as green or black tea and has been shown to be 100% more effective in mopping up free radicals that cause skin to sag. Some of the world’s top cosmetic companies are becoming very interested in white tea for skin creams and the result is that high grade white tea is becoming even more rare than before.

Chinese Green Tea

Author: Cup of Green Tea
Source: Chinese Green Tea

Cultivation of tea plants in China dates back thousands of years, and today green tea makes up over 50% of the teas produced in China. It is produced in all of China's tea growing provinces, and several Chinese green tea varieties known by the name of the province in which they were grown. Dozens of Chinese green tea varieties are available in the United States and other countries.

Numerous varieties of green tea are produced in China. Some of the Chinese green tea varieties are:

• Dragon Pearls, a nutty, sweet tea with balled leaves that unfurl as they steep.
• Dragon Well, the most popular green tea from China, is aromatic with a full-bodied flavor.
• Jade Spring is somewhat sweet, and can be re-steeped without becoming bitter.
• Chinese Gunpowder Green Tea is a blend of old and new tea leaves, and to avoid a bitter flavor it should not be overbrewed.
  

Japanese Green Tea

Author: Cup of Green Tea
Source: Japanese Green Tea

Green tea was introduced from China to Japan, and today, nearly all teas produced in Japan are green teas. Green tea is the most popular tea drink in Japan, and is even sold in vending machines. Green tea harvest begins around the start of May every year in Japan.

There are many varieties of Japanese green tea. Japanese green tea can be divided into three grades: Gyokura, Sencha, and Bancha. Some of the most popular Japanese green tea varieties are:

• Gyokuro green tea, an expensive variety with a sweet flavor, considered to be the most superior variety.
• Sencha green tea, which is the most common Japanese green tea, used for everyday drinking.
• Bancha green tea is a more coarse grade of tea, yellow in color, with a full and refreshing flavor.
• Houjicha (Hojicha) is pan fried or oven roasted, and is aromatic with a roasted flavor and very little bitterness.
• Genmaicha is a roasted tea blend of rice and Bancha green tea. Because it has a roasted, full-bodied flavor, it is favored by many who don't like the taste of other green teas.
• Matcha is green tea powder, made of ground Gyoduro leaves. This is the green tea used in the traditional Japanese Tea Ceremony.

Oolong Tea

Author: Tea Tea Tea
Original Source: History, Growing and Processing of Tea

Oolong, which in Chinese means "black dragon," is relatively new compared to green and black teas.

Oolong teas are only partially fermented, which denotes a tea that is stronger in flavor than green teas, but softer, lighter, and more subtle than black teas; it has characteristics of both. The leaves are processed in the same manner as black teas (below), but they are not allowed to ferment as long.

Black Tea

Author: Tea Tea Tea
Original Source: History, Growing and Processing of Tea

Black teas are not steamed like green teas; instead they are placed in a room for about a day to wilt or "wither." By the end of this time, the leaves are soft enough to be rolled, by hand, into little balls. This breaks the cells in the leaves, releasing enzymes that cause them to ferment.

The rolled leaves are then spread out, and left to ferment for a number of hours until proper smell and color are achieved. Next is "firing." This dry heat halts the fermentation process by killing the active enzymes.

During this firing, the leaves turn dark (actually brown, not black), and lose all but about 2% of their moisture. If the firing is not done correctly, and the leaves are too dark, the resulting cup of tea will taste weak (This type of tea is common in commercial teas in our part of the world). The tea is now ready for packing and export.

Growing Tea at Home

Author: Sean Paajanen
Original Source: Growing Tea at Home

You might be suprised at how easy it is.

I'm not talking about herbal teas either, but real tea: Camellia sinensis. You don't need a large garden to grow your own tea, a planter on a balcony would work just fine.

The tea shrub is hardy to Zone 8 (The country is broken up into 'zones' with similar temperature and weather patterns. Zone 8 is mid-west to southern USA). If you don't live in these areas, don't fret. You could try growing Camellia sinensis in a greenhouse, or in a pot that you can bring indoors during cold winters.

The Camellia sinensis plant is a small shrub about 1-2 meters in height, though it will grow taller if you don't prune it. In the fall, your tea shrub will flower with small white blossoms that have a delightful scent.

These plants are often grown as ornamentals. For planting, Camellia sinensis likes well-drained and sandy soil that is on the acidic side. If you are going to grow your tea in a container, add some sphagnum moss to the potting mix. You'll need some patience, too. Your plant should be around 3 years old before you start harvesting leaves.

You might be able to get seeds at your local nursery, or try online at Seedrack.com.

Growing tea is only half the battle. Once your tea plant is growing well, you'll need to harvest and process your tea leaves. From your plant, you can make black, green or oolong tea.

Green Tea

• Pluck the very youngest leaves and leaf buds.
• Blot the leaves dry, and let dry in the shade for a few hours.
• Steam the leaves (like you would vegetables) on your stove for about a minute.
• For a different flavor, try roasting them in a skillet for 2 minutes instead of steaming.
• Spread the leaves on a baking sheet and dry in the oven at 250F for 20 minutes.
• Store the dried tea leaves in an air-tight container

Oolong Tea

• Pluck the very youngest leaves and leaf buds.
• Spread them out on a towel under the sun and let them wilt for about 45 minutes.
• Bring your leaves inside and let them sit at room temperature for a few hours.
• Make sure to stir the leaves up every hour.
• The edges of the leaves will start to turn red as they begin to dry.
• Spread the leaves on a baking sheet and dry in the oven at 250F for 20 minutes.
• Store the dried tea leaves in an air-tight container.

Black Tea

• Pluck the very youngest leaves and leaf buds.
• Roll the leaves between your hands, and crush them until the leaves start to darken and turn red.
• Spread them out on a tray, and leave them in a cool location for 2-3 days.
• Dry them in the oven at 250F for about 20 minutes.
• Store in an air-tight container.

Once you get the hang of it, try experimenting with different drying times to get different tastes. Mix your teas with jasmine or hibiscus flowers for a lovely summer tea right from your garden.

Afternoon Tea vs. High Tea

Author: Bamboo Tea House
Original Source: Tea as a Way of Life - High Tea

Afternoon Tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o'clock in the afternoon. The evening meal in her household was served fashionably late at eight o'clock, thus leaving a long period of time between lunch and dinner.

The Duchess asked that a tray of tea, bread and butter, and cake be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her. This pause for tea became a fashionable social event in which the whole of England indulged. During the 1880's the upper-class and society women were changing into long gowns, gloves and hats for their afternoon teas.

High Tea is served around six o'clock and is in reality a hearty evening meal. It was started in England as a ploughman's or workingman's supper of strong tea served with ham, roast beef, leg of lamb, bread and butter, pastries, custard and cakes. Many think that High Tea is the elegant tea and confuse it with the afternoon tea.

Tea Preparation

Author: Eastern Teas
Original Source: Whole Leaf Teas, Organic Teas, Loose Leaf Teas

What devices are used to make loose leaf tea?
Tea balls:
Tea balls, often steel, mesh chambers attached to a small chain, allow infusions for individual cups. Simply place the leaves within the tea ball, set in cup, pour in the water, and allow it to steep. Remove when steeping time is complete. Included below is a picture of the tea ball.

Spoon Tea Infuser:
Similar to a tea ball, these allow for single cup infusions. Often spherical in shape, they can be easily used. Simply place the leaves within the infuser, set in cup, pour in the water, and allow it to steep. Remove when steeping time is complete. Included below is a picture of the spoon tea infuser.

Cup Infusers:
These infusers are placed directly in the tea cup or mug and allow for a single cup brew. They are also simple to use. Set the strainer in your tea cup, place the leaves within, and pour in the water. Allow it to steep and remove when steeping time is complete. Included below is a picture of a teacup infuser.

Teapot infuser:
Similar to a teacup infusers, these filters are placed within teapots. These can used for single cup brews and are also advantageous for larger brews. If you wish to brew a large amount for a group of friends, the use of these infusers may be easier than preparing individual cups. Simply set the strainer in the pot, place the leaves within, and pour in the water. Allow to steep and then remove when steeping time is complete. Included below is a picture of a teapot infuser.

How do I prepare green tea?
Recommended water temperature for green tea is 170-180 degrees Fahrenheit. This is short of boiling and may be achieved by turning off the heat once small wisps of steam begin to escape the tea kettle. Allow a steeping time of 3-4 minutes. It is important to note that this is a recommended range and individual tastes vary- experiment with what you like. However, if you allow the tea leaves to steep too long, the taste of the tea can become bitter.

How do I prepare black tea?
To prepare black tea, bring water to a roaring boil. For optimal results, allow to steep between 3-5 minutes. It is important to note that this is a recommended range and individual tastes vary- experiment with what you like. However, if you allow the tea leaves to steep too long, the taste of the tea can become bitter.

How do I prepare white tea?
White tea usually requires a water temperature of 185-190 degrees Fahrenheit. This is slightly more than green tea and also slightly shy of boiling. Steeping time for white tea is recommended in a range of 3-6 minutes, while many white teas require a steeping time toward the lower end of that range. It is important to note that this is a recommended range and individual tastes vary- experiment with what you like. However, if you allow the tea leaves to steep too long, the taste of the tea can become bitter.

How do I prepare oolong tea?
To prepare oolong tea, you may bring water to a boil. Allow to steep between 2-3 minutes. It is important to note that this is a recommended range and individual tastes vary- experiment with what you like. However, if you allow the tea leaves to steep too long, the taste of the tea can become bitter.

Matcha Green Tea - Part 2

Author: Aiya America
Original Source: Matcha Tea

How to Use
Because Matcha is a pure, natural finely ground powder, its uses as an ingredient are virtually unlimited. Popular uses include green tea ice cream, gelato, smoothies, lattes and chocolates.

In beverages:
Two grams of Matcha per 500ml drink is sufficient for a brilliant green color and flavor. This amount also provides enough theophylline and L-theanines for the three to six hour “uplift” often associated with Matcha, minus the “drop” often associated with caffeine alone.

In ice cream and gelato:
For Matcha green tea ice cream and gelato, a 1.3% to 2% Matcha concentration blended into the white liquid base is sufficient to produce a rich, green tea flavor and color.

In energy bars:
Matcha can either be blended into the grains or into a yogurt/white chocolate glaze enveloping the bar. A 1% to 2% concentration is sufficient to produce the desired green tea color and flavor.

Matcha Quality Spectrum
The three elements that distinguish Matcha from regular green tea in powder form are:

1. Flavor:
Matcha is sweet and smooth with just a hint of astringency. The sweetness comes from the naturally occurring L-theanine amino acids and plant fibers. Green tea powder, on the other hand, tends to lack active amino acids, resulting in a comparatively flat and abrasive taste.

2. Color:
Matcha is resiliently emerald green while green tea powder is often yellow-brown. This is because quality Matcha is ground into a fine powder using slow-turning granite grinding wheels. Friction is minimized and tea leaves are not “burned” in the process, allowing the leaves to retain chlorophyll. In contrast, regular green tea powder is often pulverized using air pressure. The friction caused by this process “over-cooks” the leaves, rendering them yellow-brown.

3. Nutritional Profile:
With its high concentration of L-theanine amino acids, Matcha provides most consumers with a delicate energy “boost” lasting from 3 to 6 hours. However, with green tea powder, the amino acids are comparatively fewer and do not have the same functional properties.

Matcha Green Tea - Part 1

Author: Aiya America
Original Source: Matcha Tea

What is Matcha?
Matcha is the oldest variety of shade-grown Japanese green tea, traditionally used in Zen Buddhist ceremonies for over 800 years. Ground into a fine, jade-green powder using granite grinding wheels, Matcha is whisked with water to create a unique, beautiful and richly flavorful drink.

Today, Matcha is also being used as the raw material in green tea flavored products, including ice cream, gelato, smoothies, lattes and chocolates.

History
According to 3rd Century A.D. Japanese literature, green tea was first used as an elixir to remedy swelling, fever and other symptoms. The Japanese envoy is thought to have introduced green tea seeds to China during the Tang Dynasty to be used by nobility and Buddhist clergy as a medicinal tonic.

In 1191, the Japanese Zen Buddhist monk Eisai returned from China with a new way to drink green tea. He poured the stone-ground powdered tea into hot water and stirred it together – just like today’s Matcha – then consumed it as a beverage rather than as a medicine.

Recreational tea drinking in Japan later spread beyond the nobility to the samurai class. The samurai, sworn protectors of their retaining lords, eventually developed a green tea ritual meant to bring peace and harmony to their often violent lives.

Health Benefits
Unlike regular green tea leaves, which are removed when brewed, Matcha leaves are whisked with water and consumed entirely. This ensures that Matcha drinkers consume a higher concentration of green tea antioxidants, vitamins, minerals and fibers.

Matcha also contains high amounts of L-theanines – a unique set of natural amino acids found almost exclusively in green tea – as well as tea caffeine theophylline. Together, these substances are thought to help provide increased mental clarity and energy.

Tea Terms

Author: Barry's Tea
Original Source: Tea Fact Sheet

Like wine, tea has its own vocabulary of tasting terms. Tea can be:

• Brisk: a lively taste in the liquor
• Pungent: bite and astringency but without bitterness - most desirable
• Grey: teas which have a grayish appearance caused by too much abrasion during sorting.
  
• Even: teas true to their particular grade and which compromise particles of leaf which are even in size.
• Bright: a good bright color is an important indicator of quality in a tea.
• Body: indication of strength of tea, a lack of body would indicate a weak insipid tea
  

Tea in Ceylon (Sri Lanka)

Author: Upton Tea
Original Source: History of Tea in Ceylon (Sri Lanka)

The plantation industry in Ceylon, now called Sri Lanka, began in 1825 with the widespread planting of coffee. Between 1839 and 1840, tea seed and plants were sent to the Royal Botanic Gardens in the Kandy district, but these early arrivals were largely ignored for the more lucrative coffee craze that had seized the region. However, this booming industry came to a dramatic halt in 1869 when a leaf disease known as the "coffee rust" spread rapidly throughout the countryside -- reaching every coffee district within the span of five years. While the plantation owners desperately cleared and replanted coffee at a remarkable rate, the disease continued to spread unhindered.

During the next twenty years, in a frantic effort to avoid financial ruin, planters in Ceylon converted their decimated acreage to tea; it was a remarkable effort that involved the wide-scale uprooting and burning of millions of infected coffee bushes. Perhaps the rapid cultivation of tea in Sri Lanka was aided most by the knowledge and experience of their fellow Indian tea planters.

Within the span of a few years, tea processing factories -- most resembling nothing more than shacks constructed from mud and wattle walls and floors -- sprang up across the island of Ceylon. Fresh-picked tea leaves were withered in separate sheds and hand-rolled on long, grooved tables before undergoing fermentation. Inside the factory building, lines of charcoal-burning ovens were situated across the mud floor, and it was over these ovens that the tea leaves were fired or dried.

Although many influential and successful planters were responsible for transforming Ceylon from ruined a coffee-producing region to one famous worldwide for its tea, nearly all of their names have been forgotten except for one -- Thomas Lipton. Already a millionaire grocer by the time he looked into tea prospects in Ceylon in 1888, Lipton decided that the best way to make money in the lucrative European tea market was to eliminate the costly middlemen and develop a direct source for tea. Because the economic effects of the coffee blight were still drastically affecting Ceylon, Lipton naturally chose this island as the inexpensive source for his tea.

Lipton's genius was not in the area of growing tea but rather in the marketing and distribution of the final product, and his tireless capacity to invent and popularize clever slogans and effective advertising campaigns are legendary. It is a testament to Lipton's remarkable force of character and business acumen that his name alone is often included in any popular discussion of Ceylon tea.

Under the watchful eye of Lipton and other business tycoons, there were 380,000 acres of tea by 1900, and steady increases resulted in 600,000 acres by the late 1960's. Today, most of the same land that was converted from coffee continues a thriving international tea industry.

Tea Production and Processing

Author: Planet Tea
Original Source: What is Tea?

The evergreen tea plant, also known as Camellia Sinensis or Camellia Assamica, comes from the genus Camellia, which dates back before the great ice age. If left wild, the tea tree can grow as tall as 60 feet, depending on the climate. There is even a1700-year-old tea tree in the Yunnan Province of China that stands over 100 feet tall.

Today, the tea plant, also known as the "tea bush," is pruned and harvested, and its height is maintained at about three feet. This tea bush is the standard for most of today's tea cultivation due to its richer and fuller leaves. There are even some people who say that tea is the oldest cultivated plant, having been nurtured for over 1000 years.

Affecting the thousands of varieties of tea are variables such as soil, altitude and weather. Some teas crave high mountains and cool mist, while others grow better in lower terrain. Most premium quality teas grow at higher elevations, where mountain mist and dew shield the plants from direct sunlight. This humidity helps protect the leaves during the cycle of each day, maintaining a temperature that allows the leaves and buds to develop and mature at a slower pace.

Besides factors such as geography and climate, the fate of tea is also dependent on human touch. Since all tea comes from one plant, the way it is processed is the artistry we taste in the final cup. If the leaves are immediately dried and then heated (steamed) or fired, the tea leaves remain green, retaining the distinctive flavors and health benefits green teas are known for. If left to wither, the leaves are transformed through a process known as oxidation (also known as fermentation) into black tea, of which there are hundreds of varieties.

In between these two stages lie the delicate oolong teas, which are partially oxidized. Tea leaves become oxidized when they are spread out in a cool area and left to absorb oxygen. The longer the leaves are left to wither, the more oxygen they absorb and the darker their color becomes. Hence, black tea is fully oxidized. Many of these teas are also rolled and shaped, creating various styles, tastes and grades. This process also adds to the uniqueness of the final product and is viewed as the "art of tea." During these refinements, the valuable whole leaves are removed from lower quality tea dust and fannings. Unfortunately, much of the tea we are exposed to is made from these leftovers. Once you have experienced a true cup of tea, the harder it is to drink tea dust and flavored teas.

Gongfu Tea Brewing Methods

Author: EnjoyingTea.com
Original Source: Gongfu Tea Brewing Methods

Description:

Gongfu Tea Brewing became popular during China’s Ming Dynasty about the year 1500. The difference between using the regular brewing method and the Gongfu tea method is in the amount of tealeaves used and the steeping duration of the tea. The Gongfu method involves using more tealeaves, but the infusion duration is shorter. This allows for multiple infusions. This method of brewing requires practice and the term “Gongfu style” literally means using great skill to brew tea. This method is great for Oolong teas and good for Black teas, but generally isn’t meant for Green or Scented teas.

Terms and Equipment:

Yixing teapot:
These are the teapots used for Gongfu style brewing. These pots are made from porous purple clay and actually absorb the flavors of the tealeaves to produce a more enjoyable cup of tea.

Serving Pot or Vessel:
Once the tea is steeped for the desired amount of time, then the tea is poured from the teapot into this serving vessel. This is to stop the infusion process.

Aroma Cups and Drinking Cups:
Each person is given an aroma cup and a drinking cup. The tea is poured from the serving vessel into the tall aroma cup. The tea is left in the aroma cup for a couple of minutes and then it poured into each individual’s drinking cup. The emptied cup captures the fragrance of the tea and can be enjoyed by putting the aroma cup under your nose. Finally you can enjoy the cup of tea from the drinking cup.

Gongfu Brewing Steps:

1. The teapot should be rinsed with hot water. This is done to clean the pot and warm the pot in preparation for brewing the tea. After rinsing, the water should be poured out.
2. Immediately, place the tealeaves into the teapot. Put in about two teaspoons or about enough to cover the bottom of the teapot. Fill the teapot to the rim with boiling water and quickly pour it out, this is done to rinse the tealeaves and removes the dust.
3. Add boiling water to the rim of the teapot and let the tea brew. Cover the teapot with the lid and continue to pour boiling water on the outside to ensure equal heating of the tea. For Oolong tea, add water 10 to 20 degrees Celsius below boiling for three to five minutes. For Black tea, add water 5 to 15 degrees Celsius below boiling for about three minutes. You may want to experiment a little to find the perfect brewing time with the specific teas.
4. Rinse the aroma cups and the drinking cups with boiling water.
5. When the correct amount of time has passed, pour the tea into the serving pot.
6. Pour the tea from the serving pot to the aroma cups.
7. Pour the tea from the aroma cups to the drinking cups and put the aroma cups under your nose.
8. Enjoy your cup of tea.
9. Repeat step 3 to step 8 for additional infusions. The infusion time should be a little longer for each subsequent infusion.
   

Types of Tea

Author: Adagio Teas
Original Source: Varieties of 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.

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.

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.

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.

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.

Chanoyu, The Japanese tea ceremony

Author: Tai Wei Lim
Original Source: EasternTea - Tea Ceremony

The essence of the Japanese tea ceremony is harmony. Every move or every component about the ceremony brings out the serenity of the whole. The host tries to keep to the natural state of things as much as possible. for example, she might place some leaves in the garden stones in order to preserve the natural beauty of the garden.

The Japanese tea ceremony had its origins 700 years ago when Zen Buddhist monks began to explore this art form. However, this was only the rudimentary beginning. It was only 500 years ago that founder Sen No Rikkyu began to hone the simple tea ceremony practiced by the monks into a ritual. He transformed the ceremony to one of humility, simplicity, rusticness as well as self-cultivation. This is epitomized by the simple setting of the tea house e.g. a two mat tea space, chashitsu.

The guests kneel down on the mat and wait to be served by tea. They face the kama or the kettle and the brazier. The decoration of the room is in simple taste with some basic flower arrangement or calligraphy. The host arranges the tea tools in a ritualistic manner that reflects tea values of harmony or wa. The calligraphy scroll may also expound some values of the tea ceremony such as simplicity.

Leaving their worries and other worldly affairs aside, the participants in the tea ceremony began to drift into the spirit of the tea ceremony itself. When the host cleans the tea tools, the guests began to be aware of the serene setting.

Then the ritualistic and prescribed movements starts. The bamboo whisk then starts to mix the contents i.e. tea powder and water in the tea bowl. The same bowl is shared by everyone. The guests raises the bowl and then take sips from it and drinks all the liquid. The last sip is a definitive strong one and then he uses his fingers to wipe the edge of the mouth of the bowl where he/she had placed his/her mouth. The guests also compliments, ask questions and admire the tea tools/ tea bowls.

The guests then depart to reflect on their experience of the tea ceremony.

Irish Tea Traditions

Author: Brenda Hyde
Original Source: Tea Time Traditions

Ireland is the largest tea consumer per capita than any country in the world. They take their tea VERY seriously! You won't find a convention, work meeting or other event that does not allow for a morning or afternoon tea break on the schedule! The slang for tea is "cha" in Ireland and the rich and poor alike love tea time.

Tea was first imported to Ireland in 1835 where it became popular with the weathly crowd, but it wasn't until later in the mid 1800s that it spread to the rural people and all of Ireland was hooked. Small grocers were opened in the towns and villages and they started exchanging butter and eggs for tea and sugar.

In Gaelic "cupan tae" mean cup of tea, and the Irish make it a strong cup. Irish tea is blended to be mixed with a lot of rich milk-up to 1/3 of the cup for some. The custom is to add the milk to the tea cup first, then pour in the tea. Irish breakfast tea is often a strong blend of Assam and Ceylon and most people would only drink it for breakfast, though the Irish love it strong and would use this blend all day long. Even during the traditional Irish wake, after a family member has passed away, it's expected that a pot would be continously boiling to make tea for company.

Irish tea is served generally three times a day; 11:00 in the morning, 3:00-5:00 for afternoon tea and a high tea at 6:00 pm, serving as the evening meal. Many think of high tea as formal or fancy, but it's actually a working man's tea that serves as a meal. Afternoon tea is the more "fancy" of the three teas-the one with scones, breads, jam, curds and other dainties.

Tea in India

Author: Bamboo Tea House
Original Source: Tea as a Way of Life - The History of Tea in India

The credit for creating India's vast tea empire goes to the British, who discovered tea in India and cultivated and consumed it in enormous quantities between the early 1800's and India's independence from Great Britain in 1947. The Scottish adventurer, Robert Bruce, discovered tea plants growing in Assam in the 1820's. At this time, no one thought that tea existed in India, however Major Bruce discovered the plants growing wild in the jungles controlled by the tribal chiefs.

In 1834, a British tea committee was appointed to investigate the possibility of cultivating tea in India. After a thorough investigation and study of the crop, the first commercial batch of tea ever produced outside of China came from Assam in 1839. The first contract for Indian teas between 500 and 1,000 chests was issued by London brokers at that time.

Two of India's major teas are the Darjeeling and the Assam. India's famed Darjeeling is named after the summer capital of the Government of Bengal, where tea is cultivated at altitudes of 4,000-10,000 feet in the Darjeeling hills. India's other major tea, Assam is named for the district in which it is grown, which lies in northeast India along the border between India and Burma. This region produced more black tea than any other area in the world, with the exception of some parts of China. Assam tea which is strong, dark and rich is a component of many standard blends, including Irish Breakfast.

Tea in China

Author: Andy Gilchrist (http://www.AskAndyAboutClothes.com)
Original Source: The History of Tea

Tea is first mentioned in Chinese writing in 222 AD as a substitute for wine, and in a circa 350 AD Chinese dictionary.

By the third century AD tea was being advocated for its properties as a healthy, refreshing drink and the benefits of tea drinking, but it was not until the Nobility of the Tang Dynasty (618 AD - 906 AD) made tea fashionable, that tea became China's national drink

As the demand for tea rose steadily, Chinese farmers began to cultivate tea rather than harvest leaves from wild trees. Tea was commonly made into roasted cakes, which were then pounded into small pieces and placed in a china pot. After adding boiling water, onion, spices, ginger or orange were introduced to produce many regional variations.

Tea consumption spread throughout the Chinese culture.

In 780 A.D., Lu Yu wrote the first definitive book on tea, the “Ch'a Ching”. He was orphaned and raised by scholarly Buddhist monks in one of China's finest monasteries. However, as a young man, he rebelled against the discipline of training. In mid-life he retired for five years into seclusion. Drawing from his vast memory of observed events and places, he codified the various methods of tea cultivation and preparation in ancient China. The vast definitive nature of his work projected him into near sainthood within his own lifetime. Lu Yu is known as the "Tea Saint”.

The book inspired the Zen Buddhist missionaries to create the form of tea service that would later be introduced to imperial Japan as the Japanese tea ceremony, Chanoyu. The spread of tea cultivation throughout China and Japan is largely accredited to the movement of Buddhist priests throughout the region.

960-1280 Sung Dynasty. Tea was used widely. Powdered tea had become common. Beautiful ceramic tea accessories of dark-blue, black and brown glazes, which contrasted with the vivid green of the whisked tea, were favored.

1101-1125 Emperor Hui Tsung wrote about the best ways to make whisked tea. A strong patron of the tea industry, he had tournaments in which members of the court identified different types of tea. Legend has it that he became so obsessed with tea he hardly noticed the Mongols who overthrew his empire. During his reign, teahouses built in natural settings became popular among the Chinese.

1206 - 1368 Yuan Dynasty. Genghis Khan and Kublai Khan conquered Chinese territories and established a Mongolian dynasty in power for more than a century. Tea became an ordinary drink, never regaining the high status it once enjoyed.

1368-1644 Ming Dynasty. People again began to enjoy tea. The new method of preparation was steeping whole leaves in water. The resulting pale liquid necessitated a lighter color ceramic than was popular in the past. White and off-white tea-ware became the style of the time.

Indian legends credit that the practice of tea drinking was begun in honor of Bodhidharma (ca. 460-534). Bodhidharma was a monk and the founder of the Ch'an (or Zen) sect of Buddhism. Born near Madras, India, he traveled to China in 520.

The Indian legend tells how in the fifth year of a seven-year sleepless contemplation of Buddha he began to feel drowsy. He immediately plucked a few leaves from a nearby brush and chewed them, which dispelled his tiredness. The bush was a wild tea tree.

Tea in Japan

Author: Andy Gilchrist (http://www.AskAndyAboutClothes.com)
Original Source: The History of Tea

Buddhist monks introduced the ritual drinking of tea into Japan from China in the sixth century.

It wasn't until 1191 that tea really took hold in Japan with the return from China of the Zen priest Eisai (1141-1215). Eisai, the founder of the Rinzai sect of Zen Buddhism in Japan, introduced powdered tea and tea seeds that he brought back with him from China. The tea seeds were planted by his friend the priest Myoe (1173-1232) at the Kozanji temple in the hills northwest of Kyoto.

As a result, he is known as the "Father of Tea" in Japan.

Tea was elevated to an art form with the creation of the Japanese ritual tea ceremony ("Cha-no-yu"), a ritual for the preparation, serving, and drinking of tea. The ceremony became institutionalized during the Kamakura period (1192 – 1333 AD) when tea was taken by Zen Buddhist monks to keep them awake during meditations.

The word Chanoyu, or Cha-no-yu, means hot water for tea --cha, tea (from Middle Chinese) + no, possessive particle + yu, hot water.

Chanoyu is an expression of Zen Buddhism, and its formalities are derived from the simple and practical manners of the Buddhist monks' daily activities in monasteries

Each art form in Japan is represented by a "way" that is a tradition and a way of life pertaining to the respective art form. Popular "ways" in Japan include the way of flowers, the way of incense, the way of calligraphy, the way of poetry, the way of the sword, the way of self-defense, and Chado, the way of tea. Chanoyu, the Japanese tea ceremony, is the vehicle through which Chado is manifested.

Several prominent tea masters contributed to the development of Chanoyu.

The tea master Sen Rikyu (1522-1591) developed WABICHA or the style of tea that reflects a simple and quiet taste. From Zen traditions Rikyu established the four guiding principles of Chanoyu: wa (harmony), kei (respect), sei (purity), and jaku (tranquility).

A special form of architecture (chaseki) developed for "tea houses", based on the duplication of the simplicity of a forest cottage. A separate tea room (“cha-shitsu”) in Japanese homes is constructed so that one enters on your knees to show humility. The cultural/artistic hostesses of Japan, the Geisha, began to specialize in the presentation of the tea ceremony.

The Legendary Origins of Tea

Author: Stash Tea
Original Source: The History of Tea

The story of tea began in ancient China over 5,000 years ago. According to legend, Shen Nung, an early emperor was a skilled ruler, creative scientist and patron of the arts. His far-sighted edicts required, among other things, that all drinking water be boiled as a hygienic precaution. One summer day while visiting a distant region of his realm, he and the court stopped to rest. In accordance with his ruling, the servants began to boil water for the court to drink. Dried leaves from the near by bush fell into the boiling water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new liquid, drank some, and found it very refreshing. And so, according to legend, tea was created. (This myth maintains such a practical narrative, that many mythologists believe it may relate closely to the actual events, now lost in ancient history.)