Tea
An aromatic beverage made by infusing water with the cured leaves of the shrub Camellia sinensis, herbs or other plant a mild stimulant due to caffeine. A tea generally named for its leaf type and size or region of origin.
Tea be packaged in tea bag for more easier to use in nowadays. Tea bag is a cloth or filter paper bag -containing a pre-measured portion of loose tea leaves.
History of Tea
Tea is often thought of as being a quintessentially British drink, and we have been drinking it for over 350 years. But in fact the history of tea goes much further back.
The story of tea begins in China. According to legend, in 2737 BC, the Chinese emperor Shen Nung was sitting beneath a tree while his servant boiled drinking water, when some leaves from the tree blew into the water. Shen Nung, a renowned herbalist, decided to try the infusion that his servant had accidentally created. The tree was a Camellia sinensis, and the resulting drink was what we now call tea.
It is impossible to know whether there is any truth in this story. But tea drinking certainly became established in China many centuries before it had even been heard of in the west. Containers for tea have been found in tombs dating from the Han dynasty (206 BC - 220 AD) but it was under the Tang dynasty (618-906 AD), that tea became firmly established as the national drink of China. It became such a favourite that during the late eighth century a writer called Lu Yu wrote the first book entirely about tea, the Ch'a Ching, or Tea Classic. It was shortly after this that tea was first introduced to Japan, by Japanese Buddhist monks who had travelled to China to study. Tea drinking has become a vital part of Japanese culture, as seen in the development of the Tea Ceremony, which may be rooted in the rituals described in the Ch'a Ching.
Types of Tea
All types of tea come from the same basic plant, the Camellia Sinensis plant. The differences between teas arise from processing, growing conditions, and geography.
The Camellia Sinensis plant is native to Asia, but is currently cultivated around the world in tropical and subtropical areas. With over 3,000 varieties, tea is the most consumed beverage in the world after water.
Tea can be divided into six basic categories:
1. Black Tea is allowed to wither, which precedes a process called oxidation (sometimes incorrectly referred to as fermentation) during which water evaporates out of the leaf and the leaf absorbs more oxygen from the air. Black teas usually undergo full oxidation, and the results are the characteristic dark brown and black leaf, the typically more robust and pronounced flavors of black teas, and when brewed appropriately, a higher caffeine content compared to other teas (50-65% of coffee, depending on the type and brewing technique).
2. Dark Tea is from Hunan and Sichuan provinces of China and is a flavorful aged probiotic tea that steeps up very smooth with a natural slightly sweet note.
3. Oolong Tea (also known as wulong tea) is allowed to undergo partial oxidation. These teas have a caffeine content between that of green teas and black teas. The flavor of oolong (wulong) teas is typically not as robust as blacks or as subtle as greens, but has its own extremely fragrant and intriguing tones. Oolongs (wulongs) are often compared to the taste and aroma of fresh flowers or fresh fruit.
4. Green Tea is allowed to wither only slightly after being picked. Then the oxidation process is stopped very quickly by firing (rapidly heating) the leaves. Therefore, when brewed at lower temperatures and for less time, green teas tend to have less caffeine (10-30% of coffee). Greens also tend to produce more subtle flavors with many undertones and accents that connoisseurs treasure.
5. White Tea are the most delicate of all teas. They are appreciated for their subtlety, complexity, and natural sweetness. They are hand-processed using the youngest shoots of the tea plant, with no oxidation. When brewed correctly, with a very low temperature and a short steeping time, white teas can produce low amounts of caffeine. Of course, steeping with hotter temperature and longer time will extract more caffeine. But by definition, white tea does not have less caffeine than other teas.
6. Puer is an aged black tea from China prized for its medicinal properties and earthy flavor. It is perhaps the most mysterious of all tea. Until 1995 it was illegal to import it into the U.S., and the process of its production is a closely guarded state secret in China. It is very strong with an incredibly deep and rich flavor, and no bitterness, and an element that could best be described as almost peaty in flavor.
Tea Processing
Tea plants can be categorized on the type of plant, the appearance of the dry leaves, or the color of the tea’s liquor. But what’s used is a more scientific way of categorizing all teas, which is based on the processing that the tea leaves have been put through. These methods were first developed in China and continue to be practiced today across most tea producing regions of the world.
Between two and seven procedures are involved in the processing of fresh tea leaves; the addition or exclusion of any of these stages results in a different type of tea. Each of these procedures is carried out in a climate-controlled facility to avoid spoilage due to excess moisture and fluctuating temperatures.
Withering
Withering refers to the wilting of fresh green tea leaves. The purpose of withering is to reduce the moisture content in the leaves and to allow the flavor compounds to develop. While it can be done outdoors, controlled withering usually takes places indoors. Freshly plucked leaves are laid out in a series of troughs and subjected to hot air forced from underneath the troughs. During the course of withering, the moisture content in the leaf goes down by about 30%, making the leaf look limp and soft enough for rolling. Additionally, the volatile compounds in the leaf, including the level of caffeine and the flavors, begin to intensify. A short wither allows the leaves to retain a greenish appearance and grassy flavors while a longer wither darkens the leaf and intensifies the aromatic compounds.
Fixing
Fixing or “kill-green” refers to the process by which enzymatic browning of the wilted leaves is controlled through the application of heat. It is held that the longer it takes to fix the leaves, the more aromatic will be the tea. Fixing is carried out via steaming, pan firing, baking or with the use of heated tumblers. Application of steam heats the leaves more quickly that pan firing, as a result of which steamed teas taste ‘green’ and vegetal while the pan-fired ones taste toasty. This procedure is carried out for green teas and yellow teas.
Oxidation
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| A temperature-controlled oxidation floor at a tea processing unit |
Oxidation results in the browning of the leaves and intensification of their flavor compounds. From the moment they are plucked, the cells within the tea leaves are exposed to oxygen and the volatile compounds within them begin to undergo chemical reactions. It is at this stage that polyphenolic oxidase, including theaflavin and thearubigin, begin to develop within the leaves. Theaflavins lend briskness and brightness to the tea while thearubigins offer depth and fullness to the liquor that’s produced.
In order to bring out specific intensities in flavors, tea makers control the amount of oxidation the leaves undergo. Controlled-oxidation is typically carried out in a large room where the temperature is maintained at 25-30ยบ C and humidity stands steady at 60-70%. Here, withered and rolled leaves are spread out on long shelves and left to ferment for a fixed period of time, depending on the type of tea being made. To halt or slow down oxidation, fermented leaves are moved to a panning trough where they are heated and then dried.
Due to oxidation, the leaves undergo a complete transformation and exhibit an aroma and taste profile that’s completely different from the profile of the leaves that do not undergo this process. Less oxidized teas tend to retain most of their green color and vegetal characteristics due to a lower production of polyphenols. A semi-oxidized leaf has a brown appearance and produces yellow-amber liquor. In a fully oxidized tea, amino acids and lipids break down completely, turning the leaves blackish-brown. The flavors in such a tea are more brisk and imposing.
Rolling
Drying
In order to keep the tea moisture-free, they are dried at various stages of production. Drying enhances a tea’s flavors and ensures its long shelf-life. Also, drying brings down the tea’s moisture content to less than 1%. To dry the leaves they are fired or roasted at a low temperature for a controlled period of time, typically inside an industrial scale oven. If the leaves are dried too quickly, the tea can turn abrasive and taste harsh.
Aging
Some teas are subjected to aging and fermentation to make them more palatable. Some types of Chinese Pu-erh, for example, are aged and fermented for years, much like wine.
How to Grow Tea
Growing tea is only half the battle. Once your tea plant is growing well, you'll need to harvest and process your tea leaves. From your plant, you can make black, green or oolong tea.
Green Tea
- Pluck the very youngest leaves and leaf buds.
- Blot the leaves dry, and let dry in the shade for a few hours.
- Steam the leaves (like you would vegetables) on your stove for about a minute.
- For a different flavor, try roasting them in a skillet for 2 minutes instead of steaming.
- Spread the leaves on a baking sheet and dry in the oven at 250F for 20 minutes.
- Store the dried tea leaves in an air-tight container
Oolong Tea
- Pluck the very youngest leaves and leaf buds.
- Spread them out on a towel under the sun and let them wilt for about 45 minutes. This step is called withering.
- Bring your leaves inside and let them sit at room temperature for a few hours.
- Make sure to stir the leaves up every hour.
- The edges of the leaves will start to turn red as they begin to dry.
- Spread the leaves on a baking sheet and dry in the oven at 250F for 20 minutes.
- Store the dried tea leaves in an air-tight container.
Black Tea
- Pluck the very youngest leaves and leaf buds.
- Roll the leaves between your hands, and crush them until the leaves start to darken and turn red.
- Spread them out on a tray, and leave them in a cool location for 2-3 days. (This is also withering.)
- Dry them in the oven at 250F for about 20 minutes.
- Store in an air-tight container.
Once you get the hang of it, try experimenting with different drying times to get different tastes. Mix your teas with jasmine or hibiscus flowers for a lovely summer tea right from your garden.
Tea is not only used as a drink in nowadays, tea can also become extract and essence as a deeper flavor of dessert. Not only dessert in China tea be used as food and frequently is savory affair.
Sources
@ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky@ https://www.teasource.com/pages/types-of-tea
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