LANGUAGE OF TEA

茶

The word tea comes from the Chinese language and the Chinese character looks similar to the one for tree, so the word was originally named for the plant not the beverage.  The character can also mean eye lid which corresponds to the Japanese legend that a Buddhist monk while meditating fell asleep and was angry about his weakness, so he cut off his eye lids, threw them to the ground and a plant grew which refreshed and kept him awake!

The Chinese character can be pronounced two different ways – one is ‘te’ and the other is ‘cha’ and both have made their way into other languages around the world.  The only place where the word for the beverage is unrelated to tea is South American, where the original beverage of choice was yerba mate, so any tea is referred to as mate.  The word for tea in most languages follows the origin in the different countries.   Tea imported into most of the European countries by ship use a word quite similar to ‘te.’  Other parts of the world, where tea came over the land by traders, use a word similar to ‘cha.’

The word for tea in various languages around the world:

• Afrikaans: tee
• Arabic: tchai (شَاي)
• Czech: čaj
• Dutch: thee
• English: tea
• French: thé 
• German: tee
• Greek: tsa'i (τσάι)
• Hebrew: teh (תה)
• Irish: tae
• Italian: tè 
• Japanese: tscha (ちゃ) 
• Norwegian: te
• Portuguese: chá 
• Romania: ceai
• Russian: tchai (чай) 
• Spanish: té
• Swedish: te
• Turkish: çay
• Yiddish: tay (טיי)

"So whether you eat or drink, 

or whatever you do, do it all for the glory of God"
I Corinthians 10:31

USED TEA BAGS

There are a lot of great uses for brewed tea bags, however they need to be refrigerated to prevent mold and bacteria growth if not used the same day.  Use as soon as possible because even when chilled they will go bad over time.

RE-USING TEA BAGS FOR Personal NEEDS

• Hand Scrub – scrub hands to remove scents like garlic, onion and fish
• Foot Soak – add to warm water and soak feet to soften calluses, nourish skin & neutralize odors
• Bath Tea – hang over faucet when filling bath or drop directly in water to rehydrate skin, plus add relaxing aromatherapy by using fragrant tea like Jasmine or Chamomile.
• Skin Soother – massage over sunburn, place against bruises, press onto razor nicks or rub over bee stings or mosquito bites to reduce inflammation and speed healing
• Eye Tea – place cool, moist tea bags over tired eyes to ease discomfort and diminish puffy eyes and dark circles
• Bad Breath – re-brew to make all-natural breath-freshening mouthwash by especially with mint and green teas 
• Hair Conditioner – re-brew and use after shampoo to nourish hair and scalp plus make hair shiny

RE-USING TEA BAGS IN THE KITCHEN

• Degrease Dishes – add a couple used tea bags to warm water and soak dishes to break down grease and food stains
• Rust Preventative – wipe cast-iron pots and pans with brewed black tea bag after every use to prevent oxidation and rust
• Odor Remover – place a couple tea bags in fridge to soak up unwanted odors
• Natural Tenderizer – add a brewed tea bag and cup of water to pan when cooking turkey to produce a moist and delicious bird

RE-USING TEA BAGS AROUND THE HOME

• Clean Carpets – open moist used tea bags, sprinkle leaves over carpets until totally dry and then vacuum to deodorize
• Household Odors – drop into trash bins, dry and mix leaves into cat litter, add favorite essential oil and hang with string or place under the car seat plus re-brew, add lemon juice and use in a spray bottle in stuffy rooms
• Deter Pests – add peppermint oil and tuck into cupboards and pantries to deter pests like mice, spiders and ants
• Renew Wood Surfaces – re-brew and use to clean hardwood floors and polish wood furniture – tables, chairs and more
• Fireplace Ashes – sprinkle damp tea leaves over ashes to keep dust from rising and making a mess
• Glass Cleaner – re-brew tea and spray on windows & mirrors to loosen dirt, fingerprints, etc then wipe away with lint-free cloth or wipe with used tea bags and buff with cloth
• Toilet Stains – leave used bags in toilet bowl for several hours, remove and brush to remove stubborn stains

RE-USING TEA BAGS IN GARDEN

• Feed Garden – re-brew and use to water plants especially those that like rich, acidic soil like roses or open bags and work leaves into the dirt around plants to release nutrients and protect from pests and fungal infections
• Potted Plants – place over drainage hole in bottom to help retain water and add nutrients
• Compost – re-brew and add to compost along with opened used tea bags (minus staples) to hasten decomposition, boost nutrients and encourage friendly bacteria to grow
• Mosquito Repellant – burn dried tea leaves to repel mosquitoes with no side effects

RE-USING TEA BAGS FOR OTHER THINGS

• Dye – re-brew and use on fabric or paper to create a faux-antique look
• Leather Cleaner – clean dark leather shoes and purses by wiping damp used tea bags in a circular motion
• Paint – re-brew and use to paint backgrounds or accents on black-and-white sketches
• Art – use tea bags and papers as canvas for artistic endeavors 

“The steadfast love of the Lord never ceases,
His mercies never come to an end;
they are new every morning.”
Lamentations 3:22-23

TEA TIME GATHERINGS

When summer is over and the kids are back in school, it is a great time to gather 6-8 friends and host either a TEA-TIME PARTY or a TEA-TIME TASTING!

TEA-TIME PARTY: select a simple menu including savories (tea sandwiches), scones (plain or flavored) and sweets (a cookie, a no-bake sweet and a tea cake) and then divide the ingredients among friends and make the food together on site in an atmosphere of fun and friendship.

SAVORIES

• Offer at least three different fillings (meat, egg, cheese or veggie) for tea sandwiches and remove crust or cut-out with cookie cutters after preparation.
• Vary shapes, breads and filling to have different textures and colors plus open-faced with garnishes

CUCUMBER TEA SANDWICHES: Core, peel and finely chop a cucumber then add salt and place in a strainer overnight to remove as much liquid as possible. Blend 8oz cream cheese, 1 chopped green onion and 1Tbs fresh dill. Add chopped cucumber, salt and pepper. Garnish with fresh dill.

 VARIATIONS:
               Add 1/4c grated carrot and 1Tbs chopped chives & parsley
               Add 1/4c grated radish and 1Tbs chopped garlic chives
               Add 1/2c coarsely-chopped watercress leaves
               Add 1c diced cooked shrimp
               Add 4 chopped nasturtium leaves & garnish with nasturtium bloom

CHICKEN TEA SANDWICHES:  Combine 2c cooked chicken, 1/2c mayonnaise, 1/4c finely chopped celery, season with salt and pepper and refrigerate overnight.

VARIATIONS:
               Add 1Tbs fresh chopped tarragon
               Add 1/2c dried cranberries and 1/2c chopped toasted pecans
               Add 2tsp dill, 1tsp parsley, 1tsp honey mustard and  2Tbs sliced almonds
               Add 1/2 chopped apple, 1/2c chopped toasted walnuts, 1/2c grated cheddar cheese and 1tsp sugar
               Add 1/2c chopped mandarin orange, 1/4c dried cranberries and 2Tbs sliced almonds
               Add 1c drained crushed pineapple and 1/2c chopped walnuts
               Add 1/4c roasted sunflower seeds and 1Tbs Ranch salad dressing mix
               Add 1/2c chopped dried apricots

EGG TEA SANDWICHES: Hard boil 6 eggs, shell and cool.  Chop the eggs and combine with 1/4c mayonnaise, 1tsp   Dijon mustard, and 1tsp seasoned salt.  Garnish with paprika.

VARIATIONS:
               Add 1tsp curry powder & 2Tbs chopped chives
               Add 10 chopped stuffed green olives and 1tsp olive  juice
               Add 1Tbs chopped fresh dill
               Add 2Tbs minced sweet onion and 2tsp sweet pickle relish
               Add 2 chopped green onions, 2Tbs mango chutney and 1tsp curry powder
               Add 1Tbs basil pesto
               Add 1 ripe avocado instead of mayonnaise & mustard plus 1/2tsp chili powder

SCONES

• Scones can be savory or sweet and are usually eaten for breakfast or tea
• They can be made less sweet and biscuit size, which is the more traditional English way or larger with a variety of flavors & shapes which is more American
• Plain scones are traditionally served warm, split open, and topped with butter, jam or preserves, clotted cream, and/or lemon curd. 
• Scones may be made ahead of time, frozen, and baked straight from the freezer right before your event

BASIC SCONES: Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Combine 1 beaten egg and 1/2c sour cream or plain yogurt until well blended, then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half, pat each half into a 6” circle  1/2 inch thick and cut into 6 wedges.  Place on greased baking sheet, brush with egg mixture and   sprinkle with sugar.  Bake at 350 degrees for 12 mins or until golden brown.

CINNAMON-RAISIN SCONES: Follow directions for basic scones adding 1/2c raisins and 1tsp cinnamon to the dry ingredients. 
BLUEBERRY SCONES: Follow directions for basic scones adding 1/2c blueberries to the dry ingredients
CRANBERRY-PECAN SCONES: Follow directions for basic scones adding 1/2c dried cranberries and 1/2c pecans to dry ingredients

SWEETS

• At least 3  types of small, bite-sized treats including cookies, no-bake balls or truffles, tea cakes, cups of sorbet or seasonal fresh fruit kabobs
• Vary taste and presentation

BASIC BUTTER COOKIES:   Cream 1c butter and 1c sugar, then add egg and mix well.  Add 2½c flour and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

Earl Grey Cookies:  Add 1Tbs Earl Grey Tea to   butter mixture and add 1Tbs grated orange rind.  

Lemon Thyme Cookies: Add 1Tbs fresh lemon thyme or 1Tbs thyme and 1tsp lemon zest to butter mixture.

Cardamom-Walnut Cookies: Add 1 tsp cardamom and 1/2c toasted and finely chopped walnuts and use brown sugar. 

FIVE SPICE BALLS: Cream together 2Tbs butter and 2oz cream cheese then beat in 1/2tsp vanilla extract, 1/2lb   powdered sugar and 1c coconut.  Roll into 1/2” balls, roll in 1tsp five spice mixed with 1/2 c powdered sugar, then refrigerate until firm.

ORANGE COCONUT BALLS: Mix 2pkg crushed graham crackers, 1lb powdered sugar, 6oz can orange juice concentrate, 1 stick melted butter and 1/2c chopped nuts and set aside for 10 minutes.  Roll into 1 inch balls and then roll in coconut.

BASIC TRUFFLES: Place 14oz semisweet chocolate chips in bowl.  Bring 1c heavy cream to scalding point and add to chocolate and allow to set 1-2 mins before stirring, then gently whisk until smooth.  Pour into small bowl, cover and refrigerate several hours.  Use melon baller to make truffles and roll in choice of coatings.

Chocolate Mint Truffles: Combine 1c heavy cream and 1Tbs spearmint in saucepan and bring to scalding point, strain and discard leaves.  COATING: powdered sugar or coconut

Orange Truffles: Add grated orange peel.  COATING: cocoa powder

Fruit & Nut Truffles: Add 1c dried cherries, cranberries or raisins and 1c roasted pistachios, pecans, peanuts or walnuts.  COATING: cocoa, powdered sugar

BASIC TEA CAKES: Combine 1 cake mix and 1 1/2c combined liquid then whisk until just mixed. Pour into greased mini muffin tins and bake at 350 degrees for 15 mins.  Turn upside down and drizzle with icing and garnish.

Gingerbread Tea Cake: Combine 1c applesauce and 1/2c cooled strong tea and add to a yellow cake mix with 1 ½tsp ginger & cinnamon and ½tsp cloves and nutmeg plus the zest of a lemon.   GLAZE: combo of lemon juice and powdered sugar

Choco-Raspberry Tea Cake: Combine 1 1/2c plain yogurt and a German chocolate cake mix with 1c mini chocolate chips.  Half fill mini tins, add raspberry jam and top with batter.  GLAZE: drizzle with melted chocolate and garnish with fresh raspberry

Spiced Peaches & Crème Tea Cakes:  Combine a Yellow cake mix with 1Tbs pumpkin pie spice and add a can of peach pie filling.   GLAZE: Top with a mixture of thinned cream cheese icing & 1tsp pumpkin pie spice.

Spiced Carrot Tea Cakes: Combine 1 yellow cake mix, 1 tsp pumpkin pie spiceand 1 can crushed pineapple in a food processor until well mixed, then add 1/2c grated carrots and 1/2c golden raisins.  GLAZE: Top with a mixture of thinned cream cheese icing & decorate with golden raisins.

TEA-TIME TASTING: Select 3-4 types of loose tea and 2-3 types of loose herbal tisanes, have each friend bring one of their favorites with a teacup and saucer, and then brew them together on site using the seven steps to The Perfect Cup of Tea and serve with scones plus accompaniments.

THE PERFECT CUP OF TEA

#1  Use loose tea instead of teabags - loose tea has larger particles which retain freshness and flavor longer.

#2  Store tea properly - store in a cool, dry, dark location in an airtight container for 6 months to a year.

#3  Use the correct amount of tea - 1 teaspoon loose tea for a 6oz cup or 1 heaping tablespoon for a pot.  If using an infuser, DO NOT OVERFILL – allow room for the leaves to expand.

#4  Use good tasting water - clean kettle, add cold water from the tap, a filter or bottled water, but never distilled water. 

#5  Use water at the right temperature - preheat teapot and teacups with hot water then   heat water to the right temperature for the different types of tea.

• Green Tea/White Tea - Prepare with water that is cooler-than-boiling (160F-170F – “rumble” to little bubbles like fish eyes on surface)
• Oolong Tea - Prepare with water that is cooler than boiling (190F – bubbles like rolling beads)
• Black Tea/Pu’erh Tea - Prepare with boiling water (205F – billows surging wildly)
• Herbal Infusions (Tisanes) - Prepare with boiling water (205F – billows surging wildly)

#6  Steep for the proper length of time which depends on the type of tea: in general the darker the tea the longer it is steeped.  Separate or strain after the recommended time.

• Green Tea/White Tea - steep for only 2-3 minutes
• Oolong Tea - steep for 3-4 mins
• Black Tea/Pu’erh Tea - steep no longer than 5 minutes
• Herbal Infusions (Tisanes) - steep from 5-10 minutes

#7  Serve hot and fresh - cover the teapot with a tea cozy or use a carafe that is used only for tea to keep the tea hot during steeping.   Never reheat tea, instead use it for ice tea, ice cubes or to prepare juices.

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8

AQUA FRESCA

An aqua fresca or “fresh water” is like a tisane – blends of fruits or cucumbers, flower petals and herbs with water.   This refreshing beverage is all about hydration and tea can be used for some or all of the water to add health-enhancing nutrients.  They can be lightly sweetened, but these cleansing drinks should be light, fresh and cooling but not overly sweet.  Used to balance the heat of the afternoon sun, a workout or spicy food, aqua fresca has been enjoyed throughout Mexico, the Caribbean and Central America for many years.

Traditionally, the freshest ingredients would be crushed by hand, then strained to eliminate pulp and mixed with water.  Today the fruit or vegetable is cut into chunks and then pureed until smooth and finally strained.  Lemon or lime juice and water is then added plus a sweetener like honey or simple syrup and it is served over plenty of ice garnished with fruits, cucumbers or herbs.

Simple syrups are ideal and easy to make by combining 1 c water and 1/3 c sugar using minimal heat to dissolve sugar.  Tea and herbs can also be used to create simple syrup.  To create them, add boiling water to tea, herbs or spices and let them steep for flavor extraction, then strain, add the sugar and heat just until dissolved. 

Cucumber- Green Tea Agua Fresca
2c cubed English cucumbers
6c water
2 limes, freshly juiced
2-4Tbs Green Tea/Lemongrass Simple Syrup
Pinch of salt

      Puree cucumbers with a cup of water. Strain well and discard the solids.  Place cucumber mixture in a large container and add simple syrup, lime juice and remaining water plus a pinch of salt.  Stir well and add additional water or syrup to taste.  Garnish with sliced cucumber and fresh dill.

Green Tea/Lemongrass Simple Syrup: Pour 1c boiling water over 1/2c chopped fresh lemongrass, let steep 5 minutes, add 1tsp green tea and steep until cool, then strain.  Add 1/3c sugar and heat until dissolved.

“Taste and see that the Lord is good; 

blessed is the man who takes refuge in him.”

Psalm 34:8

TEA IN . . .

AFRICA

Egypt
As the national drink, black tea or “shai,” is prepared in two ways.  In northern Egypt it is traditionally steeped in boiling water, sweetened with cane sugar and flavored with fresh mint.  In the south, it is boiled in the water and sweetened with large amounts of cane sugar.  Herbal teas are also popular, especially hibiscus which is often a specialty at Egyptian weddings.

South Africa
The Western Cape region is the only region in the world where Rooibos, literally "red bush" in Afrikaans, grows and it was originally an herbal remedy for a wide range of ailments.  Re-discovered in the 1700s as a beverage for its cool, sweet, refreshing flavor, it is used at social gatherings mixed with fruit juice, champagne or red wine as a punch.

 

ASIA

Tibet
A unique tea to Tibet is po cha or butter and salt tea.  It is a high-fat, energy-boosting drink made from a smoky tea brewed hours to get a bitter taste, then churned with Yak butter and salt!  It has a soup-like consistency perfect for their high altitudes and cold climates and is consumed several times a day. 

Thailand
Thai tea or "cha-yen," is a drink made from strongly brewed tea that contains spices like star anise, tamarind, cinnamon and orange blossom plus red & yellow food coloring which is sweetened with sugar and condensed milk.  It is served chilled with ice in a tall glass and the milk is poured over the tea and ice creating an ombre effect before serving.  It complements the culture’s spicy cuisine.

EUROPE

Ireland
Although similar to the tea culture of England, Ireland has been one of the biggest per capita tea consumers of the world!  Tea in Ireland, however, is slightly spicier and stronger plus usually taken with milk or sugar.

France
With a very similar history and affection for tea as England, many “salons de thé” can be found, not just in Paris, but in cities throughout the country.  A salon de thé is a serene place for relaxation in comparison to crowded cafes, but slightly more formal than an English tearoom.  The porcelain teapots are sophisticated and the place settings elegant plus the highest quality of tea is of the utmost importance along with exquisite pastries that make "the French art of tea" unique.

Germany
In a coffee drinking country, East Frisia is known for its tea culture.  Strong blends of tea are served to visitors in a three-layered tea.  The tea is poured over a kluntjes, a white rock candy sugar that melts slowly and can sweeten multiple cups and then finally heavy cream is added.  Served without a spoon, it is meant to be consumed unstirred so you savor the taste of the cream, tea and then the sweetness at the bottom. As a guest, it is considered impolite to drink fewer than three cups of tea!

MIDDLE EAST

Iran
Tea houses known as chaikhanehs in Iran are male-dominated, local gathering places for perpetuating conventional and dominant values.   A silver tray customarily carries in the drink, which is accompanied by a bright yellow rock candy called nabat.  Tea is served strong, but rather than mixing in the sugar, it is placed between your front teeth and the tea is sucked through it.  Tea is a nationally embraced beverage and a crucial element in social life, so in homes, the kettle is kept on the stove burner all day!

Turkey 

Turkish coffee may be Turkey's most famous beverage, but tea or Cay is its most popular.  It is strong black tea which is brewed in a two-chamber pot and served with every meal and throughout the day in a small curved glass with a ceramic saucer.  Sugar is offered in cubes on the side and it is commonly served as a Turkish snack with simit – a circle of bread covered with sesame seeds.

“Taste and see that the Lord is good; 

blessed is the man who takes refuge in him.”
Psalm 34:8

L-THEANINE

There is an organic component of tea that neutralizes the speedy, jagged, bad effects of caffeine without reducing the benefits.  It is called L-theanine – the left handed form of Gamma-ethylamino-glutamic acid – which is a water-soluble amino acid that has a brain alpha wave inducing effects that rejuvenate, relax, enhance the ability to think and change mood by affecting serotonin and other neurotransmitters in the brain.  L-theanine was discovered as a component of green tea in 1949, but is found in all true teas (Camellia sinensis) and to a lesser extent in mushrooms.  It constitutes 1 to 2 percent of tea’s dry weight, although there are variations depending on where it is grown and the tea type.

When a cup of tea is consumed, L-theanine reaches the brain slowly, within an hour, and remains elevated for up to 5 hours.  It is completely eliminated after 24 hours.  While elevated, the effect on the brain can be visualized on an EEG as it smooths out but does not flatten brain waves, so stress is relieved, the body is relaxed, the mind calmed, but with no drowsiness.  Caffeine and L-theanine have a strong synergism.  L-theanine compliments caffeine’s positive effects such as fat burning, reducing alcohol and triglyceride levels and improving attention and alertness.  It can also reverse some of the less favorable effects of caffeine such as increased blood pressure and reduced oxygenated blood flow to the head.

The Japanese value the rejuvenating, mind-clearing qualities of L-theanine by crossing the blood-brain barrier and positively affecting brain chemistry.  The result is enhanced sleep quality and recovery from exhaustion as well as restoring mood and motivation.  L-theanine has been used to treat anxiety, prevent depression and Alzheimer’s disease plus make cancer drugs more effective.    If present at the time a stroke occurs, there is minimal cognitive impairment and can slash the risk by 4o%.  L-theanine has also been shown to generate creativity and improve test performance by reducing distractions.

Tea Time Trivia

L-theanine provides the unique umami
or savory taste and flavor to green tea 

“Taste and see that the Lord is good;

blessed is the man who takes refuge in him.”

Psalm 34:8

TEA BRICKS

Tea bricks have been around for over a thousand years and were one of the most popular forms of tea in ancient China.  They were developed originally to help preserve tea and facilitate trade.  Tea bricks were preferred in trade prior to the 19th century because they were compact, portable and less likely to have damage during transportation by caravans.  They were made with ground tea leaves compressed into a block form using a mold and the shape and size varied depending on the region.  Sometimes whole leaves were used along with binding agents like flour to create dense bricks.  The bricks were imprinted with an artistic design or simply the pattern of the cloth used. 

Tea bricks were commonly used as a form of currency during the 19th and 20th century in Asia.  The compressed bricks were of uniform size and weight and also were scored on one side to preserve them to withstand physical use.  Tea bricks were preferred over metallic coins by the nomads, because they could not only be used for money, but eaten as food and brewed as a beneficial medicine.

Tea bricks can be made into beverages or eaten as food.  In ancient China their use involved toasting a broken piece to sanitize, grinding into a fine powder and whisking into hot water before serving.  Today, they are flaked, chipped or broken and then directly steeped.  Used as food in the past and now, pieces of tea are broken from bricks in Tibet, boiled overnight then mixed with butter, cream or milk and a little salt.  In parts of China, tea bricks are brewed with onion, ginger and orange.  In Mongolia, ground tea bricks are mixed with grain flours and boiling water to provide needed roughage!!

TEA TRIVIA
Today, many post-fermented teas, such a pu-erh,
are made from dried whole leaves and take on a variety of shapes
such as tea cakes or discs (beencha),
small dome-shaped nugget (xiao toucha),
small “bird’s nest tea” (toucha)
or a flat tea brick (fang cha). 

“Taste and see that the Lord is good;

blessed is the man who takes refuge in him.”

Psalm 34:8

TEA PROCESSING

The flavor of tea is partially determined by how the tea leaf is processed. Processing tea may include withering, rolling, fermenting or oxidation, and heating or firing. The four main types of tea are white, black, green, and oolong.

The withering stage is begun after the plucking of the leaf. Plucking of the finest teas is done by hand since machine picking can damage the leaves. Typically only the top two leaves and bud are used. After plucking, the fresh leaves are spread into layers on trays called tats. These may simply be sections of coarse fabric. The leaves are then left to wither, occasionally in the direct sun. Open air withering has often been replaced by a variety of mechanized systems. These mechanized systems greatly reduce withering time and may or may not lower the quality of the final product.

After withering, the leaves are rolled. At this stage, the leaf is distorted and bruised to break open their leaf cells. The traditional method of rolling was done by rolling many leaves by hand. Today leaves may be machine-rolled. Some machines burst the leaf cells so thoroughly that the withering stage is no longer necessary. These machines, however, do not produce the larger leafy grades of teas.

Next, the leaves are again spread out and left in a warm place to ferment or oxydize. The stage begins when the leaf cells are broken while rolling. This causes a series of chemical reactions where the enzymes affect the tannin and natural oils in the leaves. During fermentation, the leaf color deepens and flavor develops. This can last many hours.

Fermentation is stopped by heating or firing. This preserves the leaves and halts the oxidation. Traditional firing was done on large pans or screens over fire. Today a drier is often used that blows heated air into a chamber.

Black tea is the most popular type in the United States, but is not consumed much in other parts of the world. Black teas are processed the longest and have a rich, reddish brown color and full aroma and flavor. Some well-known types of black tea are Assam, Ceylon, Darjeeling, and English Breakfast.

Oolong tea is semi-fermented. The leaves are briefly withered; then lightly rolled by hand until they become red and fragrant. They are then fermented for about one fourth the time of black tea and steamed to stop the process. They yield a tea that is in between the flavors, colors, and aromas of green and black teas. The best known oolong tea is Formosa Oolong from Taiwan.

Green tea is basically an unfermented tea. The leaves are steamed immediately after harvest to prevent fermentation and maintain pliability. The leaves are then rolled and fired until they turn dark green. They are then dried and either crushed into small pieces or ground to a powder. Green teas have a pale color and less aroma and flavor than black teas. Sencha, Dragonwell and Gunpowder are very popular green teas.

White tea starts with just the tightly rolled buds of the Camellia sinensis plant. White tea does not go through any oxidation. In order to prevent oxidation white teas are baked at temperatures under 40 degrees C. (and never fired), after letting them wither (air dry) for a period of time. They are often withered naturally in the sun. There is no rolling, breaking, or bruising of any kind. Silver Needles White Tea is one of the rarest most exquisite of all white teas.

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8

TEA TERMS M-Z

The terminology used to describe tea – both the dry leaves and the liquor - can be complex, so this month I’m sharing the final definitions to help in understanding some of the phrases used in the tea culture.  More information and a full glossary of tea terms is available at the Tea Association of the USA.

TEA TERMINOLOGY: DRY LEAVES

MAKE: A well-made tea that must be true to the particular grade

MIXED/DISTORTED/UNEVEN: Tea leaves of varying color

MUSHY/MUSTY: A tea that has been packed or stored with a high moisture content

NEAT: A grade having good “make” and size

NOSE: The aroma and essence emitted by fresh or dried leaves and brewed tea liquor

OPEN: Opposed to twisted-unrolled

ORTHODOX: Whole leaf tea

POWDERY: A fine light dust

RAGGED: An uneven or poorly manufactured and graded tea

TIP: A sign of fine plucking and apparent in the top grades

TIPPY: Teas with white or golden tips, indicating high quality.

WELL-TWISTED: Often referred to as “well made” or “rolled” and used to describe whole leaf grades

WIRY: The appearance of a well-twisted, thin leaf tea

 

TEA TERMINOLOGY: THE LIQUOR AND INFUSED TEA LEAVES

MALTY: A subtle sweet barley flavor often characteristic of Assam teas

MATURE: Not bitter or flat

MELLOW: Smooth, easy & pleasant - the opposite of harsh or greenish.

METALLIC: An unfavorable trait used to describe a coppery tang in black tea.

MUDDY: A term to denote a dull, opaque color of the infusion

MUSCAT: A fruity, grapey flavor characteristic of brewed Darjeeling liquor

NOSE: The aroma and essence emitted by brewed tea liquor and fresh or dried leaves

NUTTY: A roasty aroma or flavor suggestive of almonds, cashews, etc.

OFF/GONE OFF: A flat, or otherwise bad tea often due to a high moisture content

PLAIN: A liquor which is “clean” but lacking in the desirable characteristics

POINT: A bright, acidy and penetrating flavor, aroma, liveliness, or briskness

PUNGENT: Astringent with a good combination of briskness, brightness, and strength with a strong and penetrating sensation in the mouth

QUALITY: A combination of the most desirable liquor properties

RAW: A bitter, tart, tangy, rough, super-grassy or overall unpleasant liquor

RICH: A full-bodied tea that finishes with a depth and complexity of flavor and an overall pleasing taste

SELF-DRINKING: A tea that has sufficient aroma, flavor, body and color to stand alone, with no need of blending or condiments

SMOKY/TARRY: An aroma or flavor suggestive of wood smoke, ash, baking, etc.

SMOOTH: A liquor with a rounded taste and body that is pleasant to the palate

SOFT: A term for under-fermented teas

STALE: Tea that has not been stored properly or has too long a shelf life may take on this flat, one-dimensional flavor

STRENGTH: The measure of strong character in terms of color, concentration, body, and pungency

TAINTS: Characteristics or taste which is “foreign” to tea, caused by improper storage

TANGY: An intensely piercing sweet and sour impression along the sides of the tongue

THICK: Liquor with good color and strength

THIN: A light liquor which lacks any desirable characteristics

TOASTY: The pleasant baked or bisquity aroma of a well-fired tea

VEGETAL: A vegetative aroma or flavor suggestive of seaweed, herbs, or grass that is used to describe most green teas.

WEEDY/WOODY: A grass or hay taste associated with teas that have been under withered during manufacture

WISPY: Liquor that is lacking in both strength and depth of color

 

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8