True Teas Archives - Page 11 of 11

Tea is one of the most popular beverages in the world, and by many accounts is second only to water in terms of global consumption. This translates to over a billion tea drinkers worldwide, which includes all of Asia, most of Europe, and a growing portion of the United States. Perhaps no country is associated more with tea than China, which is universally viewed as its birthplace and the origin of all things tea. It is true that the two varieties of the Camellia sinensis tea plant itself and the practice of brewing tea likely originated in China. However, tea is grown in many regions outside of China, including India, Sri Lanka (formerly known as Ceylon), Indonesia, and Kenya, just to name a few. There are no less than 60 countries in the world that grow and cultivate tea plants today. With a history that dates back over a thousand years, tea is widely considered a daily staple and many cultures have rituals and ceremonies in which tea plays a central role. The British have their afternoon tea, the Japanese have elaborate tea ceremonies, and in the United States, iced tea and sweet tea have devout drinkers. To appreciate tea’s tremendous popularity, it is essential to understand its rich history and meticulous processing methods. Is All Tea from the Same Type of Plant? All genuine teas are brewed from the leaves of the Camellia sinensis tea plant, which is an evergreen with a shrub-like appearance that can grow to tree height if allowed to grow unpruned. The leaves are dark green and have serrated edges. "All genuine teas are brewed from the leaves of the Camellia sinensis tea plant."TEA CROSSING As far as commercial tea is concerned, it is the new growth (a pair of leaves or the down-covered bud) that is harvested for their prized flavors and aromas. The tea plant is commonly referred to by its scientific name, Camellia sinensis, and it is native to parts of Southeast Asia that today comprise the Yunnan Province of China, Laos, Myanmar (formerly Burma), and eastern Assam in India. As far as commercially grown tea is concerned, there are two primary strains grown around the world today, the cultivars of which are responsible for nearly all global tea production: Camellia sinensis var. sinensis – This is the variety of Camellia sinensis that is native to China (sinensis means “from China” in Latin). With its smaller leaves and relatively short stature, Camellia sinensis var. sinensis thrives in higher elevations and cooler climates. The Chinese began cultivating this variety roughly 4,000 years ago, initially for medicinal purposes, and then for enjoyment as a beverage. As tea gained popularity throughout China, it made its way to Japan in the 800s and then to Taiwan many centuries later in the early 1800s. Chinese teas traveled to the Middle East and Europe via the expansive network of trade routes known as the Silk Road. Camellia sinensis var. assamica – Well after Camellia sinensis var. sinensis gained prominence throughout Asia, this second strain of tea was discovered in the Assam region of India. Camellia sinensis var. assamica thrives in tropical conditions – mainly jungle-like areas that are warm, muggy, and low-lying. Camellia sinensis var. assamica is immediately distinguishable by its larger, broader leaves. This strain is prevalent in the blistering heat of the plains in India, as well as the tropical jungles in China’s Yunnan province and surrounding areas. Is All Tea from Asia? Because of its historical origins in China and India, there is a common misconception that all teas served in restaurants or found in tea stores are from Asia. While China and India are indeed the two largest producers of tea in the world, the two varieties of Camellia sinensis and their progeny have taken firm root in areas throughout Asia, the Middle East, and even Africa and South America. Much of the spread of tea beyond China can be credited to the British and Dutch, who were active tea traders in the 18th, 19th, and 20th centuries. The British East India Company established the tea industry in India as a means of breaking China’s monopolistic stronghold on the tea trade during the 1800s. Similarly, the Dutch East Indies Company brought tea to Indonesia and Sri Lanka (formerly Ceylon) to support its plans to capitalize on this lucrative crop. Interestingly, it was the Dutch and not the British, who first brought tea to Western Europe, despite the common association of this beverage with British royalty and the traditional afternoon tea. "While China and India are indeed the two largest producers of tea in the world, the two varieties of Camellia sinensis and their progeny have taken firm root in areas throughout Asia, the Middle East, and even Africa and South America."TEA CROSSING Where is Tea Grown? The top five tea growing nations are responsible for roughly 90% of the total global output. While tea production continues to grow and spread around the world to keep up with its increasing popularity, the traditional tea production powerhouses continue to lead the way. Here is a look at the top five tea growing countries and the major production regions within each: China The birthplace of tea and the world’s largest tea producer by a wide margin. China’s tea output represents approximately one-third of the entire global production of tea. Chinese tea plantations occupy 1.6 million hectares (6,178 square miles), which is roughly one-half of all the tea-growing land in the world. Because of China’s vast size, different regions have unique climates, weather conditions, and topography. As such, the production of tea types varies from region to region. There are four primary tea-growing areas in China: eastern China (Jiangbei), central China (Jiangnan), southern China, and southwestern China. Jiangbei region – This is the northernmost tea growing region of China and lies north of the Yangtze River. The primary provinces include Shandong, northern Anhui, Henan, Shaanxi, Gansu, and the northern portion of Jiangsu. Green tea is the predominant tea type produced in this region. Jiangnan region – Occupying central China, this is the most prolific tea-producing region in China, responsible for roughly one-third of the country’s tea output. Provinces in this area include Zhejiang, Jiangxi, Hunan, and southern Anhui and Jiangsu. These provinces represent China’s most renowned tea-producing states. Hilly and mountainous topography combined with abundant rainfall have created highly favorable conditions for the production of green, black, and oolong teas. Highly prized specialty teas, including Dragon Well (aka Longjing) and Biluochun, come from this region. Southern region – This vast area in southern China includes the provinces of Guangdong, Fujian, and Hainan, and produces black, oolong, and white teas. With the most significant amount of annual precipitation of all Chinese tea-producing regions, the southern region is capable of growing and harvesting tea ten months out of the year. Southwest region – It is in this region that the tea plant was discovered many centuries ago. Tea-producing provinces include Sichuan, Yunnan, and Guizhou. These areas produce green and black teas, along with highly prized fermented and compressed varieties. Pu’erh from Yunnan is perhaps the most highly sought tea in all of China, if not the world. India The world’s second-largest tea producer with an annual output exceeding one million metric tons each year. With a tea tradition and history exceeded only by China’s, India produces some of the world’s most recognizable teas, particularly in the black tea category, where Indian black teas are synonymous with quality. There are three primary tea production regions in India: the southern region, the northern region, and the central/eastern portion of India, which is home to the internationally renowned Assam and Darjeeling regions. Assam – The birthplace of Camellia sinensis var. assamica, this is India’s most prolific tea-producing area. Assam is the largest single tea-producing region worldwide. Favorable climate conditions for the Assam tea plant, which include large amounts of precipitation, high humidity, and fertile soil in low-lying areas, result in brisk teas with a distinctly bright flavor. Darjeeling – This may be India’s most internationally acclaimed tea-producing region, famous for its Darjeeling black teas. Darjeeling lies at high altitudes near the Himalayan mountain range, with some farms sitting at over 6,500 feet (2,000 meters). Darjeeling teas are grown from the Chinese variety of the tea plant (Camellia sinensis var. sinensis), likely because it thrives in the high altitude of this region. Cultivation and harvesting are made more difficult because of the challenging terrain, and as a result, Darjeeling teas are available in limited quantities and command higher prices. Southern region – This area includes the Nilgiri, Karnataka, Wayanad, and Anamallais growing districts, most of which lie in mountainous areas. Teas produced from plantations in these regions tend to exhibit well-balanced cups in terms of brightness, body, briskness, and finish. Northern region – Northern India does not produce as much tea as the southern and central portions of the country, but the higher elevations near the Himalaya mountain range produce distinctly flavored teas. The Chinese variety thrives in this area, with exquisite black and oolong teas being produced every year in the Kangra and Mandi districts. Kenya Yes, tea is grown on the African continent – and quite a bit of it at that! Better known for its exotic coffees, Kenya is the third largest tea producer in the world. Amazingly, the bulk of its production (roughly 90%) comes from the collective efforts of small, scattered plantations, the majority of which are less than one acre in size. Kenya’s tea industry relies on hardy tea plants and single-origin artisan teas for its long-term sustainability. The rich loam soils found at high altitudes (over 6,000 feet) in Kenya are conducive to the production of quality black teas. To combat rising labor costs and to speed up production times, some farms have automated the transport of picked leaves to processing centers, using conveyor belt systems. Sri Lanka Still referred to by its former name, Ceylon, in tea circles, Sri Lanka has a rich tea tradition originating from the trading activities of the Dutch East Indies Trading Company several centuries ago. The tea plant thrives throughout the island, which receives the bulk of its precipitation from bi-annual monsoons that come from opposing directions depending on the season. The Sri Lankan government strictly regulates tea production concerning quality control and tea labeling. There are officially seven tea-growing districts spread out on the island in three primary regions: Low region (up to 600 meters/1968 feet elevation) – This includes Sri Lanka’s Sabaragamuwa district, which is the island nation’s largest tea-production area. The other low lying district is Ruhuna. Mid region (from 600 meters to 1200 meters/3,936 feet elevation) – The Uva district gained fame and popularity around the world when Thomas Lipton began marketing his tea products made from Uva leaves in the United States with great success. Other districts in this region include Dimbula and Kandy. High region (over 1200 meters elevation) – High-grown Sri Lankan teas are very highly regarded among tea connoisseurs around the world. In particular, teas from the Nuwara Eliya district are considered Sri Lanka’s finest. The other high region tea district is Uda Pussellawa, which like Eliya, lies at over 6,500 feet elevation. Vietnam Despite being a relative newcomer to the global tea producing community, Vietnam has risen to number five in terms of annual output. The entire nation is smaller in area than China’s Yunnan province; therefore, there is not as much variety in finished teas coming from Vietnam’s tea-producing provinces. Tea is grown in over half of the country’s provinces, but most of the finished teas are mass-produced. Specialty teas are still a developing niche in Vietnam, but progress is being made to offer higher quality teas. Currently, Vietnam’s highest tea output comes from the following areas: Central Vietnam – The Lam Dong province Northeast Vietnam – The Thai Nguyen, Phu Tho, Tuyen Quang, and Ha Giang province Northwest Vietnam – The Yen Bai province "Tea is one of the most popular beverages in the world, and by many accounts is second only to water in terms of global consumption."TEA CROSSING Top Twelve Tea Growing Countries in the World Because the two primary strains of Camellia sinensis can thrive in both cold and tropical climates, tea can be grown in many places around the globe. Incredibly, tea is grown on six out of the seven continents (the exception being Antarctica). Of course, its cultivation is far more prevalent in Asia and Africa than it is in the United States or Europe, but tea is grown in more countries than you would think. Here is a look at the top 12 tea producing countries: RANKCOUNTRYMETRIC TONSPOUNDS1China2,473,4435,453,941,8152India1,325,0502,921,735,2503Kenya439,857969,884,6854Sri Lanka349,699771,086,2955Vietnam260,000573,300,0006Turkey234,000515,970,0007Indonesia139,362307,293,2108Myanmar104,743230,980,3659Iran100,580221,778,90010Bangladesh81,850180,479,25011Japan81,119178,867,39512Argentina80,608177,740,640 (Source: American Specialty Tea Alliance) How is Tea Made? Tea Processing Basics All genuine teas are produced from either the Camellia sinensis var. sinensis or Camellia sinensis var. assamica tea plants. What differentiates one type of tea from another and produces the distinguishing characteristics of each are how the specific tea types are processed after picking. Here are the primary tea processing steps utilized around the world: Plucking (Picking) Plucking involves manually or mechanically picking tea leaves from the tea plant. Plucking can be performed on average four times per year (sometimes more) in certain regions. The finest quality teas are typically made from the top two leaves and the bud. There are two types of plucking: Fine plucking – This method is performed by hand and employs millions of workers on tea plantations around the world. Coarse plucking – To speed up the plucking process, this method utilizes clipping devices or mechanical pickers to increase harvested quantities. Withering (Wilting) Once the tea leaves are picked from the plants, their internal cellular structure begins to release various compounds that are primarily responsible for producing prized flavors and aromas. One of these is an enzyme known as polyphenol oxidase (PPO), which turns the leaf color from dark green to brown. During the withering stage, the leaves wilt and can lose up to 50% of their moisture. Disruption (Rolling) During this stage, the withered tea leaves are manipulated either by hand or via mechanical means to bruise and disrupt their internal structure. This stage is reserved for the production of oolong and black teas, which both rely on a process known as oxidation (see Step Four) for their flavor, and this stage primes the tea leaves for the ensuing oxidation stage by breaking down their cellular structure. Oxidation (Fermentation) Perhaps no stage of tea processing is more responsible for the finished tea outcome than the process of oxidation. The duration of oxidation determines attributes such as color, strength, astringency, and briskness. Flavor notes are also developed during this stage – shorter oxidation results in delicate floral and citrus notes, while more extended oxidation periods tend to produce woody, spicy, and nutty tones. The degree of oxidation correlates to the type of tea being processed. White tea is essentially non-oxidized, as is green tea, which still has substantial amounts of chlorophyll remaining in the finished tea leaves (hence, its name and leaf color). Oolong tea is semi-oxidized (often repeatedly), and black tea is 100% oxidized. Fixation (Firing) If oxidation is the engine that makes tea processing go, then fixation is the brake system that prevents it from running through stop signs. Also known as firing, fixation is the application of heat to oxidizing tea leaves to put a halt to enzymatic processes that are occurring within them, and preserving the color and flavor that have been developed up to that point. There are two types of fixation: Pan roasting – Tea leaves are tossed in a large wok, and the agitation, in combination with the heat, stops the oxidization process and also dehydrates the leaves further. Steaming – This is the other commonly used method for fixation, and it is the preferred firing technique in Japan. Firing is also used in the processing of teas that are not oxidized, namely white and green teas. This is why white and green teas retain their greenish color, brew lighter, and have much less astringency in the final cup. Shaping This stage is often performed concurrently with withering while the leaves retain some of their moisture and remain soft and pliable. Tea leaves can be formed into various shapes, including: Whole leaf rollsBallsPelletsSpiralsCones Drying (Dehydration) The drying stage is where residual moisture in the leaves is driven out through the application of heat. Finished tea characteristics can be shaped during this final phase by adjusting the intensity and duration of the heat that is applied. Drying the leaves to less than 10% moisture content also makes them shelf-stable for export and storage. (Sources: IFT – Institute of Food Technologists, Dethlefsen & Balk, and Tea Leaf Journal) What Are the Different Types of Tea? The key to appreciating the different types of tea is understanding the differences in their processing methods. As teas go further into the withering and oxidizing stages, their appearance darkens, and their flavor profile deepens. Here is a look at the different types of teas that are enjoyed around the world today by billions of tea drinkers: Black Tea This category is the most oxidized of all teas, with the darkest brew color and the boldest flavor profile. Black teas are typical quite astringent, slightly bitter, and quite brisk. For these reasons, milk is often added to soften and round out the cup. Black teas are an afternoon tea staple for the British, and the base for iced tea and sweet tea, which are popular among American drinkers. Famous black teas include: DarjeelingAssamCeylonKeemunEnglish Breakfast (blend)Earl Grey Lavender (flavored) White Tea White tea is the least processed of all teas, with the leaves mostly going through only the withering stage of processing. No oxidation occurs in white teas. Some producers use firing to halt the progress of withering and prevent the development of enzymes. White teas have a mild flavor and light color when brewed. Popular types of white tea include: White PeonySilver NeedleBai Mudan Green Tea Green tea continues to grow in popularity and production. As the name suggests, green tea leaves have much of their chlorophyll intact, and thus have a rich, earthy greenish hue. The overwhelming majority of the world’s green teas come from China and Japan, and these two nations have centuries-old but differing approaches to producing green tea. Chinese green teas are pan-fired in large woks to halt enzymatic activity in the leaves. This method is sometimes referred to as kill-greening. In contrast, Japanese green teas are steamed, and as a result, produce a different flavor profile from their Chinese counterparts. Well-known types of green tea are: Chinese – Longjing and GunpowderJapanese – Sencha, Genmaicha, and Matcha Oolong Tea Oolong tea is widely considered to offer the most complex flavor profile of all teas. Much of this can be attributed to the fact that the oxidation and firing stages are repeated several times to create multiple layers of flavors and aromas. Oolong tea is semi-oxidized, meaning it is not fully oxidized like black tea but is processed further along than green teas. For these reasons, oolong tea can be aptly described as everything between green tea and black tea. Premium oolongs come from China and neighboring Taiwan and are named: BaozhongDa Hong PaoJin Xuan (aka milk oolong in the US) Other Teas Aside from four primary categories of tea, two other types of tea are growing in prominence and popularity: Puerh – Also referred to as Pu’erh, this tea originates from China and is an authentic fermented tea. Originating from the Yunnan province in China, Pu’erh is formed into cakes or bricks immediately after oxidation, while there is still moisture in the leaves. The fermenting process can last from a few months to several years and produces a wide range of color, flavor, and intensity. Yellow – This is a fairly rare tea that is difficult to source. Currently produced in the Chinese provinces of Hunan and Sichuan, yellow tea (also known as Huang-cha) is lightly oxidized and produces a delicate, aromatic brew. When is Tea Not a Tea? As tea’s popularity continues to grow, it can be found in more and more places. Where once good quality teas could only be found in specialty tea shops, a good selection can now be found in virtually any restaurant. As an increasing number of people are drinking tea at home, we all have access to hundreds of tea options. However, did you know that some of the most popular teas are not teas at all? What are Tisanes? Popular selections such as chamomile, mint, and rooibos teas, are not made from Camellia Sinensis leaves and therefore are not technically teas, but rather, herbal drinks. Herbal teas are also known as tisanes and are widely considered to have many health benefits and medicinal features. Chamomile “tea” is brewed from the flowers and leaves of plants belonging to the Asteraceae family. Mint “tea” is brewed from peppermint leaves. Rooibos “tea” is made from the leaves of the South African red bush. What are Other Types of Tisanes? Aside from leaves, herbal teas can also be brewed from bark, roots, berries, seeds, and spices. One appealing aspect of herbal teas is the fact that they do not contain any caffeine and can, therefore, be enjoyed at any time of day or night. Tea has been enjoyed for hundreds – if not thousands – of years. It sustains the economies of many parts of the world, employs millions of workers, and has even sparked a revolution or two. Tea is steeped in billions of cups every day, which seems fitting for a drink that is itself steeped in centuries of history and lore.