The pleasure and comforts of a cup of tea are only enhanced by our current knowledge that each sip contains substances capable of raising our bodies' defenses to help fight chronic diseases such as heart disease and cancer. In addition, tea’s antioxidants help to protect our skin and because it contains fluoride it strengthens bones and teeth. It contains no more than half the amount of caffeine found in an equally sized cup of coffee, while 2 cups of tea are as rich in flavonoids (plant nutrients) as a serving of vegetables. Flavonoids have antioxidant qualities capable of erasing and deactivating potentially harmful free radicals may cause chronic health problems. The best teas are those brewed from whole loose leaves or the new breed of full-leaf teas in specially designed Infuser Bags. Tea leaves need space to expand and unfurl. good water circulation around the leaves is important, which doesn't typically happen in cramped little tea bags. The tea used in the low cost paper tea bags it is referred to as "fannings" or "dust". It is the scrapes produced when sorting high quality loose leaf tea.
While tea is produced in more than 30 countries, the finest teas come from India (the world’s largest producer), Sri Lanka, China (tea’s birthplace), Taiwan & Japan. Tea continues to be produced by hand in accordance with age-old traditions in many of these five countries. Tea is similar to wine in that it is affected greatly by the climate in which it grows Differences in soil, weather and altitude all play an important role. Tea plants grow slower at higher altitudes and produce leaves with concentrated flavor. The best tea are almost exclusively made from these high-grown leaves and from the plant's most tender young leaves. Tea pickers, usually working by hand, select the plant's two youngest leaves and a yet-to-open bud. These tender new leaves produce a tea that is more gentle and flavorful.
All tea is produced from the same plant - called Camellia sinensis. The different varieties of teas vary on the region it was grown, the time of year picked, & the processing method. How the leaves are processed will determine their final classification as black, green, and oolong teas. The main difference between the 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.
The main varieties of tea are White, Green, Oolong, and Black. Herbal teas do not actually contain Camellia sinensis, the tea plant.
- White teas have very little caffeine, are very light in color & flavor. They are the least processed of all teas; and contain the highest antioxidant properties.
- Green teas are very low in caffeine, high in antioxidants. Green teas should be steeped at a much lower temperature than boiling.
- Oolong teas are semi-fermented teas, more than green, but less than black tea. They have 15% the caffeine in coffee. Most commonly know as the tea served in Chinese restaurants. Oolong tea boosts the metabolism rate, and increases digestion.
- Black tea is fully fermented and is the tea that most people are familiar with. It helps your body prevent the absorption of cholesterol into the blood stream thus it helps to prevent heart disease.
- Rooibos teas are made from a South African red bush that has higher antioxidants than green tea, and is caffeine free. Rich in vitamins, minerals, it is excellent in aiding with digestion.
- Scented teas are 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.
- Herbal teas do not contain any leaves from the Camellia family. They are called teas because of the infusion process. They are just pure herbs, flowers, and fruits. The health benefits of herbal tea varies, most are rich in Vitamin C.
Tea needs to be kept away from heat, light, air, and moisture. (You cannot freeze tea!) Store your tea at room temperature and in opaque & airtight canisters.
So be sure to really drink up this New Year!! Tea is Hot, Hot, Hot.
Food 411 has put a great deal of care in composing our tea resources. Enjoy some time pursuing our tea section – these (website) RESOURCES offer wonderful teas and (many) have excellent information on everything you could want to know about Tea!
Fun Tea Facts
Did you know WWII had a great effect on our tea consumption habits?
Prior to World War II , black tea accounted for only about 40% of our tea intake, 40% were green teas and the remainder were oolongs. However, the war with Japan closed off access to Asian tea markets, our source of green and oolong teas. So Americans were left consuming black teas. Ever since the WWII, our consumption of black tea had remained close to 98%.
What is tea’s relationship to the custom of tipping?
The custom of Tipping (for good service) was started in the tea gardens of England. A small wooden box was placed on each table in the tea garden. The box was inscribed "To Insure Prompt Service" or TIPS for short. A coin dropped in the box usually assured prompt tea service. And thus the custom of tipping was born.
Why do the English add milk to their tea?
The roots of the British custom of drinking tea with milk has nothing to do with the taste. The long journey from the Orient made tea prohibitively expensive. Milk, was cheap and became the condiment of choice among the lower classes. The amount of milk added became a telltale of one's social standing! The wealthy took their tea undiluted.
