Tea, the second most consumed beverage in the world today, is produced from the leaves or buds of the tea bush (Camellia Sinensis). Because millions of tonnes are produced annually, it is also a staple in the economy of many nations. This article will examine tea by discussing the history, cultivation, preparation and varieties.
This will be accomplished through the use of the following sections:
1. History of Tea
2. Cultivation
2.1.1. Processing
2.1.2. Varieties of Tea
3. Tea in Society
4. Preparing a Cup of Tea
4.1.1. Green
4.1.2. Oolong
4.1.3. Black
5. Serving Tea
6. Packaging of Tea
History of Tea
Tea has played an important role in Asian culture for many centuries. Numerous legends surround its discovery, the first involving Shennong, legendary emperor of China five thousand years ago. Renowned for his feats of science and agriculture, he was convinced the best way to drink water was to boil it first. While boiling his water one day, he noticed that some leaves had fallen in and discoloured the water. Ever inquisitive, he tasted the brew and was surprised by the pleasant flavour and alertness he experienced afterwards.
Another legend centers around a Buddhist monk called Bodhidharma. One day while meditating, he grew angry because he kept falling asleep, so he cut off his eyelids. He threw them to the ground, and tea bushes sprang up from where they landed.
Historically, the use of tea can be traced back to at least 1000 BC. Chinese records indicate that early dynasties, such as the Tank Dynasty, used tea as a social beverage. During this time, tea was pressed into cakes and ground up with a stone mortar before adding it to water. The ‘brick tea’ was often used as currency, and traded back and forth.
The Song Dynasty forever changed the method of tea production with the introduction of loose-leaf styles and a new powdered tea. Along with this powdered tea, elegant methods of serving were prevalent. Though the methods died out in China, visiting Japanese monks carried the tradition home with them; it evolved into the Japanese tea ceremony still practiced today.
In 1391, the Ming Dynasty announced that only loose tea would be accepted as tribute, leading to the dominance of roasted tea over steamed tea; roasted tea could be crumbled and taken on long journeys without fear of spoilage. This decree is the origin of steeped tea, the most popular present form of preparation.
China is not the only Asian country with a history of tea. In Korea, offerings of tea were made to ancestral gods as early as the 7th century. Simple rites involving tea were practiced during the Joseon Dynasty (1392 – 1910), and Buddhist monks have long incorporated tea ceremonies in their offerings.
The Zen priest Eisai (1141 – 1215) is credited with bringing tea seeds back to Japan from China. He completed a two volume book called Kissa Yojoki (the book of tea) in 1211 after his last visit to China. The book focused around the benefits of tea for the mind and body, as well as the cultivation, preparation and methodology for specific ailments. Tea rose in popularity among the warrior class in power at the time, leading to widespread use by the population: green tea became the staple for cultured people. Tea ceremonies are still an important part of Japanese culture today.
Tea was introduced to the Europeans sometime in the 16th century by Portuguese explorers. It was hugely popular among the wealthy, so much so that it led to a trade deficit between China and Britain; Britain set up tea plantations in colonial India to offset the growing demand. Ireland and England are the two highest per capita consumers of tea in the world today.
The United States of America has a long history with tea as well. Britain’s 13 north American colonies drank a large amount of tea, and when the mother country adopted controversial taxation policies concerning the export of tea, it led to an uprising; the Boston Tea Party. This milestone event in American history helped to secure independence from Britain.
Cultivation
All tea comes from the tea plant (Camellia Sinensis), which grows best in subtropical monsoon climates, but can be grown in the higher altitudes of tropical regions. In the wild, the tree can grow upwards of 30 meters, but is trimmed to about 2 meters in cultivated fields to ease pruning and picking tasks. India is the largest producer of tea in the world, followed closely by China.
The graph on the right breaks down world tea production percentages by country for 2004.
Processing
If not dried soon after picking, the leaves will wilt and undergo oxidation, a process similar to the malting of barley. The leaves turn darker, and tannins are released as the chlorophyll breaks down. The oxidation process, also called fermentation, is stopped at due points, based on what type of tea is being produced, by heating the leaves to dry them.
Proper temperature and moisture control are essential. Dangerous fungi will otherwise form and could impart toxins to the tea, resulting in a discarded harvest.
Varieties of Tea
Tea is classified according to the period of oxidation the leaves have experienced.
White Tea – White Tea is composed of young leaves that have undergone no oxidation process. Some producers choose to shield tea plants selected for white tea production from sunlight, thereby inhibiting the formation of chlorophyll. It is generally produced in lesser quantities and is therefore slightly pricier. The taste is light and sweet, and there is less caffeine in white tea than other teas.
Green Tea – After a small amount of oxidation (usually one or two days), the process is halted. The leaves are then left to dry as separate leaves or rolled into pellets for use in gun-powder green tea. Green tea tastes nutty or grassy.
Oolong – The oxidation process is stopped after about three or four days, leaving the tea with combined aspects of both black and green tea. It contains less caffeine than black tea, but more than green. The taste is smooth, with no trace of bitterness, and is very aromatic.
Black Tea/Red Tea – Called red tea in Asia and black tea by Westerners, the leaves are allowed to completely oxidize over a period of two weeks to one month. Considered to be the most common form of tea, black/read tea contains more caffeine than coffee and has a strong, robust flavour.
Pu-erh – Available in raw or cooked form, pu-erh tea undergoes a second microbial fermentation during the aging process. Both types are then pressed into bricks, capsules or mushrooms and allowed to age for years; 10 – 15 for cooked, and 30 – 50 years for raw. Pu-erh teas are considered to have great medicinal properties and are used for traditional Chinese cures.
Yellow – Much like green tea, yellow tea is given only two days to oxidize, but is allotted a much longer drying time. The flavour is mild and slightly nutty.
Kukicha (Winter Tea) – Made from the twigs and leaves left over during the dormant season of the tea plant. The foliage is dry roasted and crumbled up.
There are countless blends and flavours of these teas, too numerous to mention here.
Herbal teas are a standalone product because they do not generally contain any tea leaves. The herbs, fruits and spices are dried, put into loose-leaf form and then steeped to create a beverage. Traditionalists do not consider herbal mixtures a form of tea.
Tea in Society
Tea plays an important role in many cultures.
Chinese – Tea houses are a common sight in China. They offer a social gathering place open to anyone, regardless of age and standing. After school, these houses are packed with students, giving way to hordes of business people in the evening. Serving dozen of tea beverages, the houses cater to clientele long into the night.
Vietnamese – Cultivated in the northern areas, tea is one of the largest exports of Vietnam. As well, it is a common drink served to company and guests to the country.
Britain – Tea is a staple for most British people, with four to five cups a day considered normal. Being the second largest consumer of tea, per capita, in the world, tea is a way of life. A meal is even named for it: high tea is an evening meal during which the family convenes and discusses the day.
Germany – Though largely considered a coffee nation, the German region of East Friesland is steeped in tea culture. Visitors are offered strong black tea at most homes or gatherings, as well as at various times during the day. The distinguishing feature of East Friesland tea servings is the preparation. The tea is poured over a hard rock candy that dissolves very slowly, then topped off with thick cream. The residents prefer not to stir the tea, thereby resulting in three layers of taste; cream, tea, then sweet.
Hong Kong – Fast food establishments have popularized ‘milk tea,’ a tea using evaporated milk rather than cream. Based on the English-style tea, it is a cultural favourite.
Ireland – Ireland is the largest per capita consumer of tea in the world, averaging four cups every day per person. Irish tea tends to be stronger and spicier than British tea.
India – As the largest producer of tea in the world, the beverage is popular with breakfast and as an evening potable in India. It is a cultural norm to offer tea to guests rather than an alcoholic drink. Indian teas are generally of the black variety, boiled with the leaves in the water, and served with cream and sugar.
Russia – Since receiving tea as a gift from China in 1610, Russians have placed great importance on the beverage. Tea is considered a family event, usually served after every meal with sugar, lemon, and an assortment of pastries. Many traditional implements have been produced specifically for use with tea, such as the podstakannik (tea glass holder) and the samovar (for boiling water).
Turkey – Tea is served in small, elaborate cups with beetroot sugar. The Muslim population uses tea as a replacement for both alcohol and coffee at social events. Tea is served to the drinker’s taste, and a second pot of hot water is often provided should they wish to have a weaker tea.
United States – Tea remains a popular drink in the US, despite its historical role. It is offered at most establishments as an alternative to coffee, though is still seen as taboo by the Church of Jesus Christ of Latter-day Saints. At the 1904 World’s Fair, the popularized version of iced tea was revealed. Traditionally a southern drink, it called for 1.5 to 2 cups of sugar to be added to a pot of hot tea, and then served over ice with a lemon garnish. Today, over 80% of all tea consumed in the US is in iced form.
Japan – Green tea plays a vital role in Japanese society. Served to guests, at special ceremonies, and by companies during afternoon breaks, green tea has a strong cultural meaning. This has made it the most popular drink to have with traditional Japanese cuisine and is offered at Japanese restaurants around the world. The Japanese Tea ceremony is still taught to many people and is considered an important aspect of society.
Taiwan – Bubble tea originated in Taiwan and has recently become a global obsession. It is a tea beverage with milk and balls of tapioca and is available in many flavors. The Wu-Wo Tea Ceremony, a tea serving in which you serve and prepare tea for others without regard to social standing, also comes from Taiwan.
Tibet – The local drink, Po cha, is a mixture of butter, yak’s milk, salt, sugar and brewed tea. Churned for several minutes, it has long been a staple for Tibetan monks.
Preparing a Cup of Tea
This section will discuss the methodology for preparing a perfect cup of tea, based on type and the assumption that loose leaf tea is used.
Green Tea
Pour cold water into the kettle and let it warm until it reaches a temperature too uncomfortable for your finger, roughly about 50 degrees Celsius. Transfer this warm water into the cups and teapot you will be using; this serves to pre-warm the cups. Dump out the remaining water left in the kettle.
Next, fill the kettle with cold water and warm it to a temperature of about 85 degrees Celsius. Note: higher quality leaves require a lower temperature. Empty the warming water from the cups and tea pot, and then measure about two grams of tea into the teapot for every one person drinking.
Pour the prepared water into the teapot and let it steep for about one minute; try to use only as much water as will be consumed to ensure that everyone receives tea of the same quality.
Oolong Tea
Using the same warming procedure for the cups and teapot as with green tea, heat the water to a temperature of 90 to 95 degrees Celsius. Measure about two grams of tea into the empty teapot for every person drinking, and then slowly pour the hot water over it. Oolong tea can be steeped to personal tastes, but experts suggest no more than two minutes.
Black Tea
Water for black tea should be added at the boiling point (100 degrees Celsius), as this extracts the most possible flavor from the tea leaves.
Two grams of loose tea per person is recommended, and it should steep for no less than thirty seconds, and no more than five minutes; it is after this steeping period that tannins are released, releasing a bitter flavor and counteracting the effects of the caffeine.
These are merely guidelines suggested by tea masters, and should be tailored to your individual preference. For preparing teabags, the same temperatures should be used, but they should be allowed to steep a little longer.
Serving Tea
With many cultural variables applied to the serving of tea, it is impossible to properly define one method. Still, some factors remain the same throughout most cultures:
• As it is poured, strain the tea if you are using loose tea leaves
• Do not stir the tea in the teapot, as this has been shown to release tannins, much like over-steeping
• Use unglazed earthenware to steep and serve the tea
Additives to the tea are based on personal and cultural preferences. Popular additives include milk, cream, sugar, honey, lemon and fruit jams. Milk is generally added afterwards to prevent it from being scalded, as well as to produce a less milky cup of tea. Another reason milk is added afterwards is to accurately measure how much is needed, based on the color of the tea.
Tea should be served in mugs or cups, never glasses; hot temperatures may crack or shatter the glass. Ceramic and porcelain cups also retain heat better than glass.
Packaging of Tea
Teabags – Tea leaves are crushed and put into small paper bags with a string attached. Easy and convenient, tea bags have become exceptionally popular. The downside is that the tea is dried out and becomes stale very easily, leading to an inferior taste. As well, connoisseurs say that the paper bag flavours the tea, detracting from the overall taste.
Loose Tea – Kept in canisters or containers, the lightly crushed tea leaves are measured out in portions and then must be strained before drinking. This allows the drinker to brew teas according to their tastes, but does require the use of a special tea strainer. Loose teas provide the most intense flavours.
Compressed Tea – Compressed tea is not as widely employed as it used to be, but many people still make it for the purpose of storage and longevity. Flakes are loosened off the edges with a knife when tea is wanted.
Tea Sticks – A modern invention, tea sticks first came from Holland in the mid 1990’s as an alternative to tea bags. They are single serving sticks which brew the tea leaves inside, releasing a fresh flavour and aroma.
Summary
Tea has played an important part in almost every culture of the world. Used for religious rites, meditative purposes, social activities, or just to unwind, tea has dominated every aspect of our lives. This report has outlined the various varieties of tea, showed its role in history and culture, and suggested methods of preparation and serving. Based on this information, it is clear tea will continue to be an integral part of life for centuries to follow.
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