Tea 101

Did you know that tea is the second most consumed beverage in the world after water?  

Its consumption equals all other manufactured drinks put together - including coffee, soft drinks and alcohol!

Black, Green, White and Oolong Tea:

Black, Green, White and Oolong teas all come from the Camellia Sinensis plant.   The different types of tea are a result of they way the tea leaves are processed.  Whether it's black, green, white or oolong, all tea contains certain polyphenols, which give it antioxidant properties.  The levels of antioxidants is related to the amount of processing the tea leaves undergo.

Black tea:

Black tea is made from the leaves of the Camellia Sinensis plant, and is more oxidized than other varieties of tea, brewing a stronger flavour.

The most processed of the three categories, black tea tastes the least like the natural leaf.  Unlike green tea, black tea is graded according to size, not quality.  The two main grades of black tea are leaf and broken.  Subdivisions of the grade include Orange Pekoe, Pekoe and Souchong.

Black teas are fully fermented... Did you know that Orange Pekoe (pronounced "peek-oh") has nothing to do with oranges, but refers to the larger leaves that are plucked.  Orange pekoe is divided into smaller sizes, which are ideal for quick brewing and tea bags.

HOW TO DRINK:  Bring freshly drawn water to a rolling boil, place 1 teaspoon for each cup into a teapot.  Add boiling water, cover and steep for 3 to 7 minutes.  Add milk and sugar or drink "straight up".

Flavoured tea:  The Scent or flavouring in these specialty teas is sprayed onto the leaves, then gently heated to absorb the flavouring.  Earl grey is one of the most popular examples.  Other popular flavoured teas have spices, fruits and nuts mixed with the leaves to create delicious flavours. 

 Green tea:

Green tea is made from unfermented leaves of the Camellia sinensis plant and contains a high concentration of antioxidants.

Research tells us green tea contains four powerful flavonoid polyphenol compounds (antioxidants) known as catechins.  It is these catechin compounds EC, ECG, EGC and EGCG that are the healthful antioxidant components of green tea.  These antioxidants are disease fighters and protect human cells from the attack of cancer causing free radical cells found in every human body.

Green tea most resembles the taste of the tea leaf in its natural state.  Most have a light, slightly sweet flavour, while others have a smoky malt like flavour that leaves your mouth dry.  The choice grade of green tea is Gunpowder;  the young leaves are rolled into tiny balls.  Green teas are neither withered nor fermented, but rather the freshly picked leaves are steamed and then quickly dried which prevents the leaves from going brown.

HOW TO DRINK:  This tea can be used repeatedly 3 to 4 times.  Steep 1 teaspoon of loose tea fo r3 to 5 minutes.  Do not remove the leaves from the cup and enjoy again and again until the flavour is exhausted.

Matcha: 

Matcha is a Japanese green tea made exclusively from the tips of the youngest tea plants.  The tea leaves are dried and ground into the finest powder, so you consume the entire leaf and not just the steeped water.   A 1/4 to 1/2 teaspoon of matcha is equal to approximately 8-10 cups of rgular tea in terms of antioxidants.  With this in mind, Matcha contains 70% more antioxidants than orange juice, 8 times more beta carotene than spinach, and 10 times more nutrients then regular green tea.  Matcha is a very versatile tea that can be used in beverages, baking and other recipes.

Oolong tea:

Oolong teas are formed into one of two distinct styles.  Some are rolled into small beads and others are rolled into long curly leaves.  Oolong is known for helping people lose weight, reduce stress, lower cholesterol and it keeps your immune system healthy.

Oolongs are only 75% fermented;  this results in a delicious sweet and fruity tea.  Oolongs are graded according to their quality.  The best is called choice, finest to choice, finest, fine to finest and so on.

HOW TO DRINK:   Bring freshly drawn water to a rolling boil, place 1 teaspoon for each cup into teapot.  Add boiling water, cover and steep for 3 to 7 minutes.  Add milk and sugar to taste or drink "straight up".

 White tea:

White tea is a lightly oxidized tea that is grown and harvested mostly in China.  White tea comes from delicate buds and younger leaves of the camellia sinensis plant.  The buds and leaves are allowed to wither in natural sunlight before they are lightly processed to prevent further tea oxidation.  This gives white tea its characteristic flavour.

The term "white tea" comes from the fine silvery hairs on the young plant, which gives it a whitish appearance.  Like green tea, white tea is helpful for lowering cholesterol, cancer, weight loss and diabetes.

HOW TO DRINK: This tea can be used repeatedly 3 to 4 times.  Steep 1 teaspoon of loose tea for 3 to 4 minutes.  Do not remove leaves from the cup, and enjoy again and again until the flavour is exhausted.

Rooibos (Red) tea:

Grown in the West Cape province of South Africa, Rooibos (pronounced Roy-boss) is both caffeine free and full of antioxidants.  The word Rooibos is of dutch origin, meaning "red bush".

With its many positive attributes, Rooibos tea is a great choice for health conscious people.  It contains no colours, additives or preservatives, making it a healthy natural beverage.  According to studies conducted in South Africa and Japan, Rooibos has been shown to aid in health problems such as insomnia, irritability and headaches.  It has been used to treat allergies such as hay fever, asthma and eczema.

It is also used to treat irritated skin by applying it directly on  the infected areas.
  It contains antioxidants that can help slow the aging process and boost the immune system.  Rooibos is a great thirst quencher and an excellent beverage for active people, including children.  In South Africa, pregnant women and nursing mothers love Rooibos because of its many benefits and lack of caffeine.

HOW TO DRINK:  Place 1 teaspoon of tea in a tea infuser;  add boiling water, steep for 4 to 10 minutes.  Add milk and sugar to taste or "straight up".  Also nice iced - Add 5 teaspoons of tea to a heat resistant container, add 1 1/4 cups of boiled water, steep 5 to 10 minutes, strain leaves, add ice and sweeten to taste.

Herbal tea:

Herbal teas are not derived from the Camilla Senesis plant, and therefore are not technically "tea", rather they are properly called "tisanes".  Because they do not contain elements of the traditional tea plant, they do not contain the same antioxidant properties.  Herbal teas are often calming and relaxing beverages that can be used to soothe headaches, aching limbs and bad moods.



SOURCE:  Steeped Tea Fine loose teas & accessories inc., Tea-Tips 101