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