'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.

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.

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 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.