tea steeping guide

tea leaf readings

Tea Leaf Readings.


Tea readings require 2 elements: a question and an answer. The querent (the person receiving the reading) drinks the cup in tea leaving tea leaves at the bottom of the cup. The cup is handed over to the reader who interprets the meanings of symbols formed by the leaves.

Tea leaf readings consist of loose tea, hot water, white or light colored tea cup, saucer, and napkin.

A teaspoon of loose tea leaves are placed inside the cup where hot water is gently poured over the leaves to steep.

While the tea is seeping, the querent holds the cup in the palms of her hands. At this time, the querent should be focusing her thoughts on the question. The question can be stated out loud, or kept private.

When the tea is no longer hot, but warm or luke-warm, the tea is to be prepared where a small amount of water is left at the bottom of the cup.

The cup is then passed over to the reader. The reader gently swirls the liquid in circles inside the cup, allowing the tea leaves to stick to the sides (insides) of the tea cup.

A napkin is placed on the saucer and the cup is turned upside down onto the saucer. After a couple of minutes, the cup is returned to its upright position.

The reader now looks inside the cup and begins to interpret any symbols ( dots, circles, triangles, squares, animals, objects, numbers, letters) formed by the tea leaves.

Symbol meanings are interpreted differently depending on the "feeling" the reader gets when seeing them. Numbers for example, can indicate days, weeks, months or even years. Letters can represent clues to a person's name or place and a circle could indicate the end of a cycle.

tea infused beverages

Use white teas, fruit infusions, or other teas mixed with a sparkling beverage and some sweetener to taste. Make an exotic punch bowl for a party or add some liquor and make an awesome cocktail or two. Take it a step further and garnish with some fresh fruit.

Lemongrass Gin & Tonic

1 table spoon Lemongrass & ½ tablespoon mint stepped in 1/3 cup water for 5 minutes

1 ½ ounces of Gin

4 ounces of Tonic

½ ounce Simple Syrup

Directions: Mix. Add ice.

tea lattes

Tea lattes can be made in a variety of ways. The base for a tea latte is ¾ concentrated tea, ¼ hot or steamed milk, and a pinch of sweetener (if preferred).

Some popular teas to use are; Black teas such as Earl Gray and Chai, Green teas such as Matcha, Rooibos blends, Yerba Mate, and so on. Vanilla, almond, and maple syrup make good sweeteners.

herbals

HERBALS:
Steep 5 minutes (boiling)

General: Commonly referred to as “herbal tea” but to be accurate, that which comes only from the Camellia Sinensis plant is called “tea.” When an herb undergoes a steeping process it is called an infusion or tisane. Herbals come from a large variety of different plants, dried herbs, leaves, flowers, roots, berries, fruits, and essential oils; Rooibos, ginger, chamomile, mint, lavender are most commonly used. Herbals are caffeine free, contain no artificial ingredients, are full of antioxidants and can mix well with other ingredients. Tisanes have a huge range in flavors (sweet to medicinal), aroma, and health benefits.

Herbal Descriptions:

Lavender: An herbal plant known to be beneficial to the nervous system which relaxes and soothes the mind and body

Lemongrass: An aromatic, tropical plant that has great medicinal value and is recommended for stomach, flu like symptoms such as: diarrhea, gas, bowel spasms, vomiting, fever, and headaches. It is also said that it can lower cholesterol.

Spearmint: Refreshing notes known to benefit those with sore throats, nausea, and indigestion.

Peppermint: Menthol which helps those with cold or flu like symptoms and takes the edge off of bad breath. Also said to control mild asthma and stress.

Ginger: Fights common respiratory problems, combats motion sickness, stomach and menstrual discomfort. Also, encourages normal blood circulation.

Lemon: Gives you healthier skin, strengthens digestive health, cleanses the blood, and works as an antiseptic with antiviral and antibacterial characteristics.

Licorice Root: Eases coughs and protects stomach tissue. Also has a diuretic effect and is used as an anti-allergenic.

Fennel: Combats constipation, cramping, and bloating.

Echinacea: Shortens time span of colds, enhances immunity, relieves urinary tract infections, and soothes swollen glands.

Gingko Leaf: Found to lower cholesterol and aids in blood circulation. Japanese scientists believe that gingko leaves are the best natural product to guard against and weaken the influence of radiation to the human body.

Rose: Rich in vitamin C, D, E, and K. Also contains pectin, citric, and maltic acid. Fights infections, removes toxins from the body, and is reputed for curing insomnia and depression. For women, it is an excellent remedy for irregular periods, infertility, and fatigue.

Shavatari: An ayurvedic rejuvenation female tonic for overall health and vitality.

Chamomile: Helps with insomnia, sleep disorders, relieving stomach discomfort, and anxiety. Known for its calming effects internally and externally.

Chrysanthemum Blossom: Contains ascorbic acid, beta carotene, camphor, calcium, choline, fiber, folacin, iron, magnesium, niacin, potassium, riboflavin, and essential oils. The blossoms have antibiotic, anti inflammatory, antibacterial, antifungal, and antiviral properties. Also known to act as a detoxifying and relaxing agent.

Hibiscus: Used as a diuretic which helps expel toxins, lowers blood pressure, lowers cholesterol, treats the liver,  and is known to aid in weight loss because it inhibits the body from absorbing too many carbohydrates. Also known to strengthen the immune system because its packed with vitamin C and antioxidants.

Kava Root: Relieves and fights anxiety and stress. Improves activity and awareness. Enables muscle relaxation by reducing convulsions.

rooibos skin benefits

Rooibos has many skin benefits that improve the health of your skin which enhances your natural beauty and is traditionally used in South African medicine and was once given to malnourished babies for nutrition. Rooibos is claimed to treat skin problems such as acne, eczema, sunburns, itchy rashes, allergic reactions, and other general irritations. To create a simple rooibos skin toner; steep a pot of concentrated rooibos, set aside to let cool, and fill cool concentrate in chosen spray bottle. This can also be used as a cooling spritz. Also, add a few tea bags to your hot bath for a skin calming experience.

rooibos

ROOIBOS:
Steep 5 minutes (boiling)

General: Rooibos, or red bush, originates in South Africa. Its scientific name is Aspalathus Linearis and is a member of the Legume family of plants. Because rooibos is an herbal infusion, it contains no caffeine, no stimulants, and no tannins. This tea is filled with many B vitamins, antioxidants, calcium, magnesium, iron, copper, and potassium. Thus, it is good for depression, cramps, stomach aches, headaches, anxiety, irritability, and trouble sleeping. Rooibos also contains Aspalathin, a flavinoid present in medicinal herbs used to treat skin and circulatory disorders. The leaves of the bush are harvested, bruised, finely chopped, moistened and left to oxidize in rolls or mounds. The oxidization process enriches the flavor and gives the tea leaves their distinctive red color (the bush is originally green). After oxidization, the leaf is spread out to dry in the sun. There are varieties of rooibos tea that are in their natural un-oxidized state.

Green Rooibos (Green Bush): 

Processed similarly to Green tea, so as to stop the oxidation that would lead to its turning into red rooibos. Because the process used to make red rooibos is very simple, and the process used in making green rooibos is more complex, green rooibos tends to be more expensive than red. Green rooibos has a light color and an aroma that is often described as being "fresher" than red rooibos. Green rooibos is frequently promoted as having more antioxidants than red rooibos. While the antioxidant activity of rooibos is well established, there is not enough evidence to back the claim that green rooibos has more antioxidants.

ladies tea party

 photo by: lilian henrie

yerba mate

YERBA MATE:

Steep 4 minutes (180 degrees, cooler water)

General: Not from the tea plant family but referred to as tea. Usually prepared using a Bombilla straw. Yerba Mate comes from South America, namely Argentina and Chile. The minerals allow the drinker to enjoy a kick without the jitters. Therefore, this tea can provide mental clarity and alertness. Overall, Yerba Mate has a pungent earthy flavor. Yerba has lots of antioxidants and lots of minerals: Calcium, magnesium, copper, zinc, etc. Mate is good for concentration and focus, energy and weight loss. Also, doctors prescribe Mate to some patients with ADD, depression, and anxiety. There is controversy on whether Yerba Mate contains caffeine or a different natural stimulant that is said to have the same affects as caffeine without the downside of caffeine and is much healthier.

Yerba Mate, Gourd, and Bombilla straw.

pu-erh

PU-ERH
Steep 3-5 minutes (190-200 degrees boiling)

General: (aged) tea comes from Yunnan, a mist-shrouded mountainous region in southwestern China. This is the only tea that is fermented. Its flavor is exceptionally complex, woodsy, and full-bodied, with a rich earthy aroma and mild lingering sweetness. The process can use either oxidized or un-oxidized leaves. It differs by putting the withered and rolled leaves in large piles in rooms that are warmer and moister than those used in other tea productions. The lack of oxygen in the center causes fermentation to begin. The piles are stirred from time to time to ensure equal fermentation. Pu-erh teas can be aged for many years and become better with time. In recent times, tea estates have created ways to create Pu-erh without aging them to meet the large demand. Pu-erh is said to be good for digestion and hangovers. Lowers cholesterol because of natural occurring staton and also contains GABA which is good for anxiety and depression.

gong fu

Tradition of GONG FU:

Gong Fu

 

 

The service of steeping. Mostly used with Oolongs.

Basic Steps:

Let everyone see the loose leaf tea bits.

Put tea in pot (YeeSheeng Pot which is super absorbent and used for only one tea.) and rinse. Run water over the pot to warm the pot and then in the pot and poor the water out. Pass around and let everyone smell the tea.

Purpose of rinsing the pot-

Practical: Clean out dust fannings.

Symbol: Clear the mind.

“The clearer your mind is while steeping, the better your tea will taste.”

First steeping: Steep tea for approx. 20 seconds. This steeping is all about smelling the tea (if you over steep within the first steeping, you won’t get good steepings after). Pass around for everyone to smell.

Re-steep. Pass around for everyone to taste. Add 30 seconds to each re-steeping.

oolong tea

OOLONG TEAS:

Steep 3-5 minutes (190-200 degrees boiling)

General: Oolongs consist of a bud and two leaves that are partially oxidized. The amount of oxidation the tea master allows greatly effects the final tea and can differ as much as the effect a wine maker can have in their wine. Oolongs are picked, withered, rolled, and oxidized or bruised. This is accomplished by first picking the bud and leaves then allowing them to wither for an allotted time. During oxidization, the leaves are stirred every few hours or the tea is placed in a machine that crushes and twists the tea to break the cell walls, thus exposing the tea to air and allows for enzymes to escape. There can be black and green Oolong teas depending on when fermentation is stopped. Lighter oxidization brings a greener taste. The more withered the darker and roastier the taste. Oolongs contain GABA (Gamma-aminobutyric acid) which calms and relieves the brain of stress and anxiety.

Tea Descriptions:

Ti Kuan Yin (Iron Goddess of Mercy) - Known as a green oolong, this tea is compassionate in nature, semi oxidized; an oolong displaying a very flowery, delicate aroma and flavor. Full bodied and non-astringent.

Heavens Formosa: This Oolong tea comes from the Fujian region of China. It’s light 20-30 percent oxidization and milk-infused leaves create a flavor that is buttery, rich and smooth. The sweet smell comes from the milk that is sprayed on to the leaves after oxidization.

Pouchong (the Rose offers Mandarin Silk): A very green oolong from Taiwan. Pouchong tea is all about the aroma. In the cup, you'll find a buttery sweet and uplifting floral aroma that lingers on the palate long after your last sip. Soft, succulent texture and clean, with a refreshing finish.

dyeing items using black tea

Popular items to dye with tea: lighter clothing, paper for art projects, or even lace. Great for antiquing.

Fill a container with enough water to fully submerge the item you are dyeing. It is best to select a container that you don't mind staining. It is also better to use a container that is lighter rather than darker in color so you can get a better feel for how dark your tea is. Boil water and add several tea bags in your chosen container. Allow tea bags to steep until water becomes appropriate darkness for you.

You can also cut a swatch of fabric and test dye for color depth and consistency so you can determine if you will need to leave your item in the dye longer or pull it sooner to get the shade you want.

Saturate your item with clear water and shake it out so that there are no folds or creases that might cause the tea dye to absorb unevenly and submerge the item in the tea dye. Then, remove the item from the tea dye when you have achieved your desired depth of color and rinse it in clear water until the water runs clean and hang your item out to dry.

the london fog

LONDON FOG

Controversy lays heavy on the birthplace and development of the “London Fog.”

History has it; A London Fog is a smoky, dry, sulfurous fog that masks the ground in a dense curtain of darkness from dusk until dawn.
It is rumored that the fog would leave the skies gray and people’s spirits low. This is where the “London Fog” tea latte was developed. A hot cup of steeped earl gray tea (can add a hint of lavender), rich in uplifting bergamot with a sweet hint of calming vanilla, and topped in smooth steamed milk. This tea became a very popular cup of tea for locals in and around the London area. Nowadays, this cup of tea is enjoyed all around the world.
Others speculate it to have originated in Vancouver, British Colombia, although the creator remains unknown.

black tea

BLACK TEAS:
Steep 3-5 minutes (200 degrees, boiling)

General: Black tea is historically from India but also from Sri Lanka and China. Produced in the Orthodox Method: a bud and two leaves and are picked, withered, rolled (to break open the cell structure), oxidized (100%), and then fired. Many of them, mainly the English favorites and flavored Black teas, are processed to be enjoyed with milk and sugar. Black teas are known for containing the antioxidant Flavonoid, which is said to be good for the heart. There is more caffeine but is just as healthy because it is thought caffeine helps prevent Alzheimer’s.

History: Ancient Chinese began to produce more and more tea; they realized that with a unique fermentation process, tea leaves became darker. The tea made from these leaves was more potent, and the leaves could be stored for longer periods of time without losing their potency. These tea types were called black tea because of the change in coloration of the leaves through the fermentation process. The fermentation in black tea brewing increases the amount of caffeine by weight, making black tea a unique energy source.

Black Tea Descriptions according to Estate:

India Blacks-

Assam Region: (mixes well with milk and sugar)

These teas are known for maltiness. The discovery of Assam tea is attributed to the Singpho tribe in Northern Assam. They are known to be the earliest users of the tea plant as a medicinal herb and beverage. Assam is considered the largest black tea growing region in the world.

Masala Chai:  In Indian culture, 'Masala' means 'a blend of spices', and 'chai' simply means 'tea.' So, Masala Chai is literally 'spiced tea.' Our take on this treasured Indian drink combines premium Ceylon black tea with warming cinnamon, cardamom and ginger. Warm and inviting fragrance, zesty flavor (without being too hot or spicy) and invigorating, aromatic finish.

Darjeeling Region: (made to be prepared without milk and sugar)

In general, Darjeeling teas are lighter and more delicate than other Indian teas. Taste profile consisting in malty, sharp, and astringent notes. After the newly sprouted leaves have been plucked, they are withered over warm air for a few hours to reduce moisture. Once a suitable suppleness is achieved in the leaves, a delicate rolling of the leaves is performed. The leaves begin to oxidize (change in color from green to dark) and the flavor develops. Finally, the leaves are baked to complete the process.

Darjeeling Tea:  Described as the “champagne” of teas that is medium strength with a muscatel, wine-like flavor and a floral-rose aroma. Biodynamic is a method of organic farming that emphasizes the holistic development and interrelationships of the soil, plants, and animals as a self-sustaining system.

Srilanka/Ceylon Region: Most popular tea produced-

Ceylon OP-1: Commonly recommend for individuals who enjoy a Lipton tea. Ceylon is where Thomas Lipton bought his first tea plantations and began marketing the tea. Ceylon OP-1 is a higher quality tea but similar to Lipton teas.

China Blacks - Chinese Black teas are to be prepared without milk and sugar because of their complex flavors. As you drink these teas, slurp the tea across your whole tongue in order to taste many “notes” and overtones of these teas.

Yuan Region: Teas from this region produce basic black teas with a huge variety of overtones like fruitiness and nuttiness.

Fujian Region: Most popular tea produced-

Lapsang Souchong: As tea was becoming popular in Russian and Eastern European countries, it was carried by camels and horses to different parts of these Regions. Because of tea’s absorbent qualities, the smells of the travelers’ campfires left a flavor in the tea and that flavor became loved by people throughout the world. Lapsang Souchong is currently smoked over pine needles to gain its smokiness. Tea profile tastes of a strong smokiness.

English Favorite Black Tea Descriptions: English teas are blended with several teas from around the world. This is so the teas taste will always stay consistent. If the crop is off in one plantation, it won’t affect the Tea as a whole.

English Breakfast: This classic black tea is a blend of 3 Black Ceylon teas that produces a traditional English cup of tea. Enjoy plain or with cream and sugar. Great “morning” tea.

Scottish Breakfast: A blend of 2 Indian and 2 Chinese black teas that creates a hearty malt flavor.

Irish Breakfast: This tea is a blend of Assam and Kenyan black teas that produces a strong, malt flavor.

Earl Grey: This cup is a combination of Bergamot essential oil (from Italy) and a light malty flavor. Also, a little flowery.

green tea benefits with anti-aging

Applying green tea to your face in lotions, masks, or toners is said to clear cell damage on the skin, repairing what may have turned into wrinkles, blemishes, or other impurities because of the antioxidants contained in green tea. Antioxidants are substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and pollution. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases. If you want a natural sun screen, green tea is the way to go. If your skin has been exposed to UV radiation, it causes the skin to become looser with oxidation moving in between the cells. Over time, the immune system that is working for your skin will slow down causing you to wrinkle from the sun. The green tea, when used with sun block, can help reduce or completely erase this damage. The cells that are affected by the green tea will become stronger and will work together, making the UV rays become a blemish of the past.

green tea

GREEN TEAS:
Steep 2-3 minutes (175 degrees, just before boil).
*Japanese green teas are the exception; they are steeped in boiling water.

General: Green tea is the oldest kind of tea and has been enjoyed for around 5,000 years. Primarily grown in China and Japan; but also Sri Lanka, Kenya, and India. The tea is produced by the orthodox method: a bud and two leaves are handpicked and withered; and skips the oxidization process. Then, in China, the tea is placed in a wok and pan fired to stop any enzymatic activity. The pan fired process gives it a vegetal (asparagus) flavor. Japan, though, steams the tea after the withering step to stop enzymatic activity. The steaming process gives it a grassy flavor. Green tea has the most amount of Catechin antioxidant (eceg) and contains more Vitamin C than lemons. Green teas continue to be studied for their potential benefits in fighting and preventing cancer, heart disease, diabetes, and dementia.

History: Green tea has been used as both a beverage and a method of traditional medicine in most of Asia, including China, Japan, Taiwan, Vietnam, Korea and Thailand, to help everything from controlling bleeding and helping heal wounds to regulating body temperature, blood sugar and promoting digestion.

European traders were first introduced to tea in the sixteenth century during trips to East Asia. The new drink so pleased the sailors and their homelands that it became an important commodity. Even now, Great Britain's national beverage is tea, though most British tea drinkers prefer black teas.

Along with settlers, tea was shipped over to the Americas, where it enjoyed great popularity among the early colonists. In fact, tea was so popular in America that Great Britain imposed a Tea Tax in 1767 that infuriated the colonists and sparked the Boston Tea Party of 1773, where 45 tons of green tea (called "bullet" tea because of its shape during shipping) was dumped into the harbor.

 Tea Descriptions:

Chinese Greens: Pan fired with vegetal taste.

Jasmine Pearls- Hand rolled with a sweet, flowery flavor.  An authentic jasmine pearl tea is a labor of love and a true expression of beauty. The jasmine harvesting season begins in the summer. Jasmine flowers are picked and brought into rooms at night. These are placed on trays, shallow bowls, or bamboo screens (depends on the estate and tea master). The spring teas are brought out of storage and placed in the room underneath the jasmine. As night falls, the flowers open up and the aroma fills the room (The tea is very porous so it will absorb the scent of the jasmine). The flowers don’t last long, so they are typically replaced two or three times a night. This process continues for a few nights, until the tea master decides it is done.

White Monkey Paw- The name comes from the similarity of the teas curl to a monkey paw in shape and white hairy down which gives the appearance of white tea. The tea has rich and mellow aroma, and produces a light green, asparagus flavor

Dragonwell (Lung Ching or Longjing) - One of China's most famous green teas and comes from Hangzhou in Zhejiang province. This tea is carefully handmade with a smooth and perfectly flattened jade leaf along the inside vein of the leaf. After highly skilled shaping in a hot wok (pan firing), the tea is given an inviting, toasty aroma, nutty and buttery texture and pleasantly dry finish.

Japanese Greens: Steamed and grassy in taste.

Sencha- Nice, light green, grassy flavor

Matcha- Powdered green tea. Has 3 times the amount of antioxidants. Grown under canapés. Because of this the tea plant produces a higher amount of caffeine than most green teas. Full body, strong grassy flavor. The Japanese tea ceremony, or chanoyu (hot water for tea in Japanese), is more than just drinking tea; it is a spiritual experience that embodies harmony, respect, purity and tranquility. The host may prepare extensively for the event, practicing hand movements with great detail. It may be performed in the home, a special tea room, in a tea house or even outdoors.

Matcha Tea Ceremony.

The Japanese tea ceremony begins with the host properly cleaning the tea bowl, the tea scoop, and the tea whisk with concentrated and graceful movement. Once the utensils are cleaned, three scoops of matcha powder per guest is added to the bowl. Hot water is ladled into the bowl and the mixture is whisked into a thin paste. More water is added as needed to create a soup-like tea. The bowl is offered to the first guest and bows are exchanged before the guest admires the bowl, rotates it, and then sips. The guest wipes the bowl and presents it to the next guest who repeats these movements. Once the final guest has sipped, the bowl is returned to the host who will rinse and clean the tea whisk and scoop again.

Houjicha- Roasty Toasty. This tea is roasted, heavy-bodied, and produces a toasted flavor. Known to aid in circulatory system, keeping you warm all day.

Genmaicha (Popcorn Tea) - Slightly grassy, slightly nutty.  Made by combining sencha with toasted rice. Because the rice sometimes puffs into popcorn like shapes, genmaicha is sometimes known as popcorn tea. In some areas, this tea is served with matcha to enhance the green tea flavor.
A legend about genmaicha says that the tea was invented by accident when the servant of a samurai dropped rice into his master's tea. Infuriated by the contamination, the samurai killed the servant but drank the tea anyway, and was delighted by the unusual flavor.
It is also said that this tea was created during WWII by the Japanese soldiers in the field. They were running out of tea so they started adding leftover rice to their tea pots and continued enjoying this tea even after returning home. This is where the tea supposedly took off and became very popular to frugal Japanese housewives.

white tea skin benefits

The western cosmetic industry has recently discovered the benefits of white tea. In addition to its anticancer properties, tea has a calming and detoxifying effect on the skin. 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.

white tea

WHITE TEAS:

Steep 2-3 minutes (175 degrees, just before boil)

General: China is known to produce the world’s highest quality white teas. White tea retains most of its natural color and has the broadest range of antioxidants and enzymes. White teas are delicate, subtle, and have a lighter taste because they come from the newly sprouted buds (white tea is a bud or bud and leaf) of the tea plant. This tea is handpicked, withered, does not go through a rolling or oxidizing phase, and is the least processed of all teas.

History: White tea dates back as far as the T'ang Dynasty (618-907 AD) and soon became the choice of royal courts. According to legend, only Imperial families were allowed to drink white tea. White tea did not undergo much change until 1885 when specific varietals of tea bushes were selected to make Silver Needle and other specialty white teas. Chinese exportation of these fine teas began in 1891.

Tea Descriptions: White teas are naturally flavored and are said to be best without milk or sugar because it does not enhance the flavor and instead masks the light, delicate tea.

Silver Needle - Reserved for the Chinese Imperial family for centuries, this tea is hand-harvested only two days of the entire year. With silver tipped leaves, the tea is known to be light and grassy in taste.

Dharma (White Monkey Picked) - The finest tea buds collected from the highest mountains and tree tops in China. Refreshing notes of honey-suckle chestnut, and sage. According to legend, monks trained monkeys to climb the trees for the most tender and youngest leaves that got the best sunlight which is where the name“White Monkey Picked”was chosen. This was long before PETA or Fair Trade.

Pai Mu Tan (White Peony) - Has a muscatel flavor, which is grape flavor without the sweetness, and a thicker body filled with the fragrance of bright liquor.

how is tea packaged

There are a few different ways teas are packaged:

Fanning: Poor grade of tea in tea bags that you can find in grocery stores. Fanning is the dust and leftover from the orthodox tea. Tannins release quickly, which usually gives people tummy aches.

Tannins in tea leaves are defensive compounds that counteract bacteria and fungi; leaving you with an astringent effect on the mouth. The sensation of astringency is caused by the ‘tanning’ of the proteins in the saliva and mucous membranes of the mouth; lubrication is reduced and the surface tissues actually contract. Tannins are also known for interfering with digestion and headaches.

Orthodox: Loose Leaf. Handpicked. More complex.

CTC: Crush, Tear, Curl. Crushed to fine grains. Makes tea more strong and malty. Found in a lot of Indian teas.

what is tea

Technically, only that which comes from the Camellia Sinensis plant is considered “tea” such as Black teas, Oolong Teas, Green Teas, White teas, and Pu-erh. There are also others that are commonly referred to as “tea” but are not, such as Yerba Mate, Rooibos, and Herbals. 

Camellia Sinensis is an evergreen plant that mainly grows in tropical climates. Some varieties can tolerate marine climates and be cultivated as far north as Washington state in the US. It takes 4 to 12 years for a tea plant to bear seed and about 3 years before a new plant is ready to harvest. Tea plants require 50 inches of rainfall a year. Traditional Chinese tea studies believe that higher grade tea plants are cultivated in higher elevations of up to 4,900 feet which makes tea grow more slowly and acquire richer flavor. Only the top 1-2 inches of the mature plants are picked. These buds and leaves are called flushes. A plant will grow a new flush every seven to fifteen days during the growing season. Every region has different flush periods but the term “first flush” and “second flush” are very common.

Example Flushes:
First Flush: Spring Harvest produces delicate, fresh tea
Second Flush: Summer Harvest produces stronger sometimes mid-grade tea
Third Flush: Late Summer Harvest or known as Monsoon Harvest in India
Fourth Flush: Fall Harvest produces mostly low quality tea
Fifth Flush: Winter Harvest which is very uncommon

What makes teas different?
Varietal (different Camellia Sinensis plants)
Weather (best in tropical weather)
Region (China is known to be largest producer of tea)
Processing (is it withered, rolled, fermented, or fired?)
Soil (grows best in acidic soil)
Elevation (the higher the elevation, the thinner the body of the tea)

how was tea discovered

According to Chinese legend, about 5,000 years ago the emperor Shen Nung was traveling the countryside. The water was foul and unfit for drinking, so he ordered it to be boiled. Suddenly, the wind blew a tea leaf into his cup of hot water. The curious emperor let the leaf steep, and then drank the brew. Tea was born.

In India, another legend tells the story of Prince Dharma, who left his homeland for China to preach Buddhism. He vowed not to sleep during his 9–year mission. Toward the end of his third year, when he was overtaken by fatigue, he grabbed a few leaves of a tea shrub and chewed them up. They gave him the strength necessary to stay awake for the remaining 6 years of his mission.

The Japanese version of this story has the exhausted Bodi Dharma falling asleep. Upon awakening, he was so disgusted with himself he tore off his eyelids to ensure that they would never inadvertently close again. The place where he threw them on the ground produced enchanted (tea) shrubs with leaves having the power to keep eyelids open.

Nowadays, health and lifestyle trends have given tea new importance. Increased understanding of the role antioxidants play in reducing the risk of cancer and cardiovascular disease has made tea an ideal health beverage. It is calorie free, natural and untainted by additives. Manufacturers of cosmetics, perfumes and skin care products are now developing products that integrate the benefits and pleasures of tea.