Knowledge
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What is Tea?
Tea is a beverage made from the leaves of the Tea-Plant named Camellia sinensis, which is native to China and other parts of Asia. Only leaves and leaf buds from this plant should be called tea. The leaves of the plant are harvested and then processed in different ways to create the different types of tea, such as black, green, oolong, and white tea.
Hot water infusions with herbs, spices, fruits etc. should not be called Tea, as these do not contain any leaves or leaf buds from the Tea Plant and therefore have a very different flavour profile and health properties.
To make tea, the tea leaves are typically steeped in hot water for a certain amount of time, depending on the type of tea and desired strength. The water temperature and steeping time can vary depending on the type of tea and personal preference.
Tea can be enjoyed hot or cold and is often served with milk, sugar, lemon, or other flavorings. Tea is one of the most popular beverages worldwide and is consumed for its taste, health benefits, and cultural significance.
What is Camellia Sinensis?
Tea bushes were originally called Thea Sinesis. Until the "International Code of Botanical Nomenclature" determined that the plant belonged to the Camellia family. Since then, the tea plant has been called Camellia Sinensis
What are Herbal- and Fruit "Teas"?
They are often described as herbal and fruit teas, but are not made from the tea plants and should therefore be referred to as “herbal infusions” or “fruit infusions”.
What kind of Tea's do exist?
There are six main types of tea: black, green, blue (oolong), white, yellow and fermented tea. These teas differ in their processing methods, with black tea being fully oxidized, green tea not being oxidized, oolong tea being partially oxidized, and white tea being the least processed.
What is Green Tea?
Green tea is a type of tea that is made from the leaves of the Camellia sinensis plant, which are harvested and then lightly steamed or pan-fired to prevent oxidation. This minimal processing allows the leaves to retain their green color and many of their natural compounds, including polyphenols and catechins.
Green tea is a popular beverage worldwide and is known for its many health benefits. It is rich in antioxidants, which can help protect the body from damage caused by free radicals. Green tea also contains caffeine and L-Theanine, which can help increase alertness and improve mood.
Green tea has a delicate, slightly grassy flavor and can vary in taste depending on the variety of tea and where it was grown. Some popular varieties of green tea include Japanese sencha, Chinese dragon well (longjing), and matcha, which is a finely ground powder made from shade-grown tea leaves. Green tea is often consumed plain, but can also be enjoyed with other flavorings such as lemon or mint.
What is White Tea?
White tea is a type of tea that is made from the young leaves and unopened buds of the Camellia sinensis plant, which are lightly withered and sun dried (sometimes using low heat indoors). White tea is the least processed of all the types of tea, and as a result, it retains many of its natural antioxidants and other beneficial compounds.
White tea gets its name from the fine white hairs that cover the unopened buds of the tea plant and the light, pale colour of the tea liqiud.
White tea is rich in antioxidants, such as catechins and polyphenols, which can help protect the body from damage caused by free radicals. White tea also contains L-Theanine and lower amounts of caffeine than other types of tea, making it a popular choice for those who want to limit their caffeine intake.
The minimal processing gives white tea a delicate, subtle flavour and a pale colour. Some popular varieties of white tea include Silver Needle (Bai Hao Yinzhen), White Peony (Bai Mu Dan), and Tribute Eyebrow (Gong Mei). White tea is often consumed plain, but can also be enjoyed with other flavourings such as peach or jasmine.
What is Oolong Tea?
Oolong tea is a type of tea that is made from the leaves of the Camellia sinensis plant, which are partially oxidized before being rolled and dried. The degree of oxidation of oolong tea leaves can vary, which can result in a range of flavors and aromas.
Oolong tea is rich in antioxidants, including polyphenols and catechins, which can help protect the body from damage caused by free radicals. It also contains caffeine and L-Theanine, which can help increase alertness and improve mood.
Oolong tea is traditionally produced in China and Taiwan, where it is a popular beverage. It has a complex flavor that can vary depending on the specific variety of tea and the level of oxidation. Some oolong teas have a floral or fruity flavor, while others have a more earthy or nutty taste. It can be steeped multiple times, with each infusion bringing out different flavors and aromas.
Yellow tea is a rare and less well-known type of tea that is produced in China. It is similar to green tea and white tea but it undergoes a unique and complex processing method.
The process of making yellow tea involves steaming the tea leaves after they have been withered, and then wrapping them in a damp cloth or paper to allow them to oxidize slightly and starts the maillard-reaction (same reaction when sugar turns into caramel). The leaves are then dried slowly over a period of several days.
Yellow tea has a delicate, sweet taste that is often described as "mellow" or "smooth". It is lower in caffeine than green tea, but still contains antioxidants and other beneficial compounds.
Yellow tea is relatively rare and can be difficult to find outside of China. Some popular varieties of yellow tea include Jun Shan Yin Zhen and Huoshan Huangya. Yellow tea can be enjoyed plain, or with other flavorings such as honey or fruit.
What is Black Tea?
Black tea is a type of tea that is made from the leaves of the Camellia sinensis plant, which are fully oxidized before being dried and rolled. This oxidation process gives black tea its dark color and robust flavor.
Black tea is rich in antioxidants, which can help protect the body from damage caused by free radicals. It also contains caffeine and L-Theanine, which can help increase alertness and improve mood.
Black tea is the most popular type of tea in the Western world and is enjoyed by millions of people worldwide. It has a strong, bold flavor that can be described as earthy or malty. Black tea can be enjoyed plain, or with other flavourings such as milk.
What is Dark Tea?
Dark tea, also known as fermented tea or post-fermented tea, is a type of tea that is mainly produced in China, particularly in the Yunnan province. Dark tea undergoes a unique fermentation process that distinguishes it from other types of tea.
To make dark tea, the tea leaves are first withered and then piled into heaps or bricks, where they undergo a natural fermentation process that can take anywhere from a few months to several years. During this process, the tea leaves are exposed to heat, moisture, and microorganisms, which cause the leaves to ferment and darken in color.
The resulting tea has a distinctive earthy, woody, and sometimes smoky flavor, with a rich, full-bodied taste. Dark tea is often described as having a "barnyard" or "mushroom" aroma, which is attributed to the fermentation process.
Dark tea is believed to have a number of health benefits, including aiding digestion, reducing inflammation, and improving gut health. It is also rich in antioxidants and other beneficial compounds.
What are the Health Benefits of Tea?
Tea has been consumed for thousands of years for its various health benefits. Here are some of the potential health benefits associated with tea:
Antioxidants: Tea, particularly green tea and black tea, is rich in antioxidants called catechins and theaflavins. These compounds can help protect the body against damage from harmful free radicals and boost the immune system.
Improved brain function: Tea contains caffeine and L-theanine, which can help improve brain function and increase alertness and focus. L-theanine is also thought to have a calming effect on the mind, helping to reduce stress and anxiety.
Weight management: Some studies have suggested that tea consumption may be associated with weight loss or weight management, possibly due to its ability to increase metabolism and fat burning.
It is important to note that while tea can offer potential health benefits, it should not be considered a cure-all or a replacement for medical treatment.
What is the history of Tea?
The origins of tea can be traced back to China, where it has been consumed for over 5,000 years. Tea was first used for medicinal purposes before becoming a popular beverage. Over time, tea drinking spread to other countries such as Japan, India and Europe.
The tea
plant Camellia Sinensis first grew in the Himalayan Corridor (Yunnan province
of China, north of Vietnam, north of Laos , Myanmar and Assam northeast of
India).
Who discovered Tea?
It is said that Sheng Nong a Chinese ruler and father of agriculture and herbal medicine first discovered the benefits of tea approx. 2737 BC.
There are various stories of how tea was discovered by Sheng Nong. In one of them a few leaves fell from an overhanging branch of a wild tea tree into the pot of water he was heating. The brewed liquid was found both delightful and revitalising.
This was the stepping stone for tea to become not just a daily refreshing beverage but a liquid that brings tranquillity, a liquid that helps to sort your thoughts and a medicine for many complaints. The Chinese learned to cultivate the plant and process the leaves as dried green tea.
How did the expand?
Tea made its way out of China in the 2nd century AD as a commodity in exchange for other goods that the Chinese needed, such as iron, horses salt. The trade primarily took place along the trade routes running west and south west from China – e.g. The Silk Road. The Chinese would compress the tea leaves into cakes for easier transportation on ponies or mules.
A little bit later in the 6th Century AD Tea arrived in Korea and in the 9th in Japan. This primarily happened thanks to the contact between Buddhist monks who travelled from Korea and Japan to China to study Buddhism. Tea always had strong connections to Buddhism in China and so when monks from other countries came to study religion, they also learnt about tea. They then carried tea seeds home to their own countries and planted them in the gardens of their temples and monasteries.
When did tea reach Europe?
The first
countries to bring tea to Europe were the Dutch and Portuguese in the early
17th century. The main trading place for the Dutch was Fujian province in China
and for the Portuguese Macao on the south coast of China. The first imports
arrived into Europe in 1610. The Dutch then exported tea to other European
countries, where tea quickly became popular among the wealthy and aristocratic
classes. The first reference to tea being offered for sale in London was
1657/58. After that tea soon became a national obsession in England, with
teahouses and tea gardens becoming popular social gathering places.
The English East India Company got its charter from Queen Elizabeth 1 in 1600, and had a monopoly on the trade of all goods from the South China seas until 1834. A little bit later after the first tea has arrived in England, the English East India Company started to order their own tea from China in 1669. The tea trade brought wealth to the English East India Company but also a certain dependency on China. Therefore, the company considered to grow tea outside of China but hasn’t done so until the 1830s when relationships with China were worsening. The reason for the failing relationship was the opium trade which lead to 2 wars between England and China between the 1839 and 1860.
When did tea production start in India and Sri Lanka?
The demand for tea led to the establishment of tea plantations in India and Sri Lanka (formerly Ceylon) in the 19th century, which helped to reduce the reliance on Chinese tea imports.
In the 1820s wild tea trees were discovered in Assam (India). This led the English East India company to set up tea gardens in India. Only 8 years later the first black tea was processed in Assam and sent to London in May 1838. The now very known Darjeeling and Nilgiri Hills were developed in the 1850s.
Similar to Assam in India, Sri Lanka (formerly Ceylon) became in the 1870s a major tea growing area for England. Before tea developed to an important industrial sector, Sri Lanka was famous for their coffee plantation, unfortunately the coffee crop failed due to the coffee rust fungus, which wiped out the entire crop. By the 1880s the island had become a famous tea producer.
Thomas Lipton’s name became very famous after he bought land and planted tea on the island, which he sold it direct through his chain of grocery stores in England. Because he cut out the middle-man, his prices were lower and everyone could afford to drink tea as an everyday beverage. By end of the 1880s, Ceylon tea was the best-known tea in England.
When was the tea bag invented?
The teabag was developed in the US during in early 20th century. The tea bag patent dates back to 1903 and filed by Roberta Lawson and Mary McLaren. The first machines to make patented paper teabags were invented in the early 1930s. Those first machines were designed to pack small particles of tea that broke off during processing. When tea is processed by the traditional tea manufacturing process (called orthodox), you end up with pieces of tea leaf that are all different sizes – some almost whole, some large broken pieces, some medium broken pieces, and small broken pieces, and dusty particles. Teabags were designed to be packed with smaller particles so that they brewed quickly and gave good colour and strength. The larger the pieces of leaf, the longer they take to brew; the smaller the particles, the quicker the brew.
When did tea production start in Africa?
With the invention of the tea bag the demand for tea grew. Large tea manufacturers needed to produce more tea, which lead to tea plantation in East Africa in the 1950s. The production of tea for tea bags took place in various colonies e.g. English, German, Belgium and French colonies such as Kenya, Rhodesia (Zimbabwe), Rwanda, Burundi, Tanzania.
Today, tea is one of the most popular beverages in the world, consumed by people in every corner of the globe.
Tea has played an important role in many cultures throughout history, and has been used for medicinal, social, and cultural purposes. From ancient China to modern-day tea ceremonies in Japan, the history of tea is rich and varied, and continues to evolve and adapt to new cultures and traditions.
Japanese Tea
Sencha
Japanese Sencha tea is a popular type of green tea that is widely consumed in Japan and known for its delicate, grassy flavor and health benefits.
What is Sencha?
Sencha is a type of Japanese steamed green tea that is grown under direct sunlight. Unlike other types of Japanese green tea like Gyokuro, which is shaded before harvest, Sencha is fully exposed to sunlight. This affects its taste and nutritional profile. It is the most common type of tea consumed in Japan, making up about 80% of the country’s tea production.
Cultivation and ProductionGrowth:
Sencha is typically grown in sunny areas, which contributes to its bright, fresh flavor. The tea plants are usually harvested in the spring, with the first flush (or harvest) called “Shincha,” which is prized for its delicate flavor and higher nutrient content.
Processing: After harvesting, the leaves are steamed briefly to stop oxidation. This step preserves the tea’s green color and fresh flavor. Following steaming, the leaves are shaped, and dried, which also enhances the flavor and aroma.
Flavor Profile
Sencha has a clean, fresh, grassy and umami flavor with a slight sweetness and astringency. Its flavor can vary depending on the region, harvest season, and processing methods.
First Flush Sencha: Often has a sweeter, more delicate taste with a hint of umami.
Later Flushes: Can be more astringent and have a stronger, more robust flavor.
Types of Sencha
Shincha: This is the first harvest of Sencha, usually picked between late April and early May. It is considered the freshest and most delicate.
Futsumushi Sencha: The standard type of Sencha with a brief steaming period of about 20-30 seconds. It has a clear, light-green color and a mild flavor.
Asamushi Sencha: This variety is steamed for a shorter period, resulting in a light and delicate flavor.
Fukamushi Sencha: Steamed for a longer period, it has a deeper color, stronger flavor, and softer, more powdery leaves.
Health BenefitsHigh in Antioxidants: Sencha contains high levels of catechins, particularly epigallocatechin gallate (EGCG), which is known for its antioxidant properties. Boosts Metabolism: The caffeine and catechins in Sencha may help increase metabolism. Promotes Heart Health: Studies suggest that green tea may help reduce blood pressure and lower cholesterol levels.
Preparation and Brewing
Shincha: 70 °C - brewing time approx. 1min.
Futsumushi Sencha: 70 °C - brewing time approx. 45sek - 1.15min.
Fukamushi Sencha: 70 - 80 °C - brewing time approx. 30sek - 45sek
Serving and Enjoyment