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Tea FactsWHAT IS TEA?
Only plants of the Camellia Sinensis bush can be termed Tea. Whether Black,
Green, White, or Oolong the flovor and appearnace is dictated by how, when,
and where the plants are cultivated. Changes in altitude, sunlight, temperature,
and even surrounding flora can affect the final taste of the tea in the cup. Buds
and leaves gently plucked at the rarest of moments, tended to carefully each step
of the process and brought to the cup with aroma and flavor exciting tea drinkers
around the globe.
TEAS FROM AROUND THE WORLD
Darjeeling (India) - Darjeeling is considered the "Champagne of Tea".
It comes to us in flushes. The first, picked in spring, is recognized as the
most unique in its delicate flavor, though it does vary from year to year.
The second flush, or the second picking, comes around early summer,
is reveled for its exceptional taste and aroma. Each flush produces a tea
distinctively different from all the others. The Autumnal is the final pick.
Assam (India) - Assam, which produces a very malty tea, is well known
to be one of the strongest of teas. For those seeking a stronger, richer and
more full-bodied cup of tea, this tea has a beautiful fragrance with
real tea flavor, often served with milk and sweetener. Used in blending
Irish Breakfast because of its strength.
Nilgiri (India) - From the South of India, nestled amid the Blue Mountains,
these teas are grown at altitudes of almost 6,000 feet. They produce quality,
self-drinking teas very similar to Ceylon teas. Nilgiri teas are exquisite, fresh
tasting and aromatic teas.
Ceylon (Sri Lanka) - Ceylon teas were named after their colony of origin.
The country is now known as Sri Lanka and produces some of the finest teas
recognized around the world. Ceylon is an elegant tea, with a sweet aroma,
smooth taste and consistently an excellent cup of tea from the first sip.
Yunnan, Hunan, Keemun & Lapsang Souchong (China) - Yunnan,
Hunan and Keemun are black teas available from China. Keemun has a gentle
smoky almost berry like aroma. Often used to blend but drinks well on its own.
Yunnan is an elegant and delicate smooth tasting tea, with very low acid.
Lapsang Souchong is smoked tea, strong and pungent, served straight or
blended as Russian Caravan, and Kukicha, which is a roasted twig tea.
Green Teas (China, India, Sri Lanka, Japan, Vietnam) - Green tea has
regained popularity in the US as we begin to recognize this God given Elixir of Life.
It is the beverage of choice in many countries where tea is the only beverage.
There are as many fabulous flavors of green tea as there are fine wines. Each country
produces green teas that taste very different.
Oolong (Tai Wan, China, or India) - Oolong is known as a semi-fermented tea.
There are many different tasting oolongs based on the region of origin and the degree
of fermentation done within the processing of the leaves.
White Tea- These very eloquent and subtle teas have emerged with names like
Silver Tips, Pai Mu Tan, and Silver Needle. These teas are picked at the beginning
of the spring for about 3-5 days only. This unprocessed tea retains all the vital
nutrients of the plant containing some caffeine, less than green and much less than black.
Rooibos (Herbal) South Africa - Rooibos, also known as Red Tea, is native to
South Africa. It is a caffeine-free, herbal beverage gaining popularity because of its
very high content of anti-oxidants, minerals, vitamins and calcium. It has a robust
flavor and is served both hot or cold. It is very low in tannins and does not get bitter.
Try this with lemon and honey. Nutritious and delicious! Excellent externally for skin,
scalp and hair!
Honeybush (Herbal) South Africa - From the southern region of the African
Continent this herbal smells likes its name. Virtually caffeine free (less than .01%)
with low tannins, it is loaded with the similar minerals and anti-oxidants as Rooibos,
see Rooibos. Honeybush addresses womens needs for minerals like Calcium and Iron,
Isoflavones, which help reduce the risk of breast cancer and Osteoporosis.
Chai - The word "Chai" in many countries refers to tea, just tea. We have brought over
from India the exotic blends of herbs and spices, which together create this intoxicating drink.
It is enjoyed in its homeland with milk and sweetener (plenty of it), a nice blend of local black
tea leaves, and any of the following herbs: cardamom, cinnamon, ginger, pepper, nutmeg and
allspice. You can brew chai in milk or water, either works fine.
Did you know...
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