Tea & American Consumers

• In 2019, Americans consumed over 84 billion servings of tea, which translates to more than 3.80 billion gallons.
• Type Distribution:
  • 84% of all tea consumed was Black Tea.
  • 15% was Green Tea.
  • Remaining amounts encompassed Oolong, White, and Dark Tea.
• The USA ranks as the second largest importer of tea, following Russia.
• Approximately four in five consumers drink tea.
  • Millennials show the highest consumption rate with 87% engaging in tea drinking.
• On a regional basis, the South and Northeast regions have the highest concentrations of tea drinkers.

Camellia sinensis sinensis

• Scientific Name: Camellia sinensis sinensis.
• Origin: Native to China.
• Growing Conditions:
  • Thrives at elevations up to 9,500 feet.
  • Growing season lasts for half of the year.
  • Typically yields up to five pickings per year.
  • Short mountain growing seasons yield a smaller crop with more tender leaves, yielding a sweeter and less astringent cup.
• Flavor Profile: Delicate and floral; commonly used for green, white, and oolong teas.

Camellia sinensis assamica

• Scientific Name: Camellia sinensis assamica.
• Origin: Native to the Assam region in Northern India.
• Prized in regions such as Northeast India, Sri Lanka, and Africa.
• Harvest can occur every 8 to 12 days throughout the year.
• Flavor Profile: Stronger, more malty, and brisk; generally used for black teas.

History of Tea

The East

• Most historians attribute the birthplace of tea to China, with tea drinking traces back to 1000 B.C.E. or earlier.
• Historical Context:
  • Tea was discovered accidentally by an emperor.
  • Initially used for medicinal purposes (steeped with herbs and spices) before evolving into a social beverage.
  • Imposed tea taxes influenced trade dynamics.
  • Played a significant role in trading, particularly introduced in Japan.

The West

• Tea was initially not mentioned by Marco Polo.
• Introduced to Europe in the 17th century.
  • In 1610, the first shipments of Japanese and Chinese tea arrived in Europe via Dutch East India Company ships.
• Gained popularity in British culture, significantly due to Catherine of Braganza.
• The British East India Company monopolized the tea trade with China.
  • An English botanist was sent to China on an undercover mission to learn about tea farming and processing techniques.
• The British began tea plantations in Northern India around 1823.

The United States

• Tea was introduced to America in the mid-1600s by the Dutch.
• A heavily taxed tea trade flourished between the colonies and England.
• Key historical events include:
  • The Boston Tea Party.
  • Innovations such as the tea bag (1903) and iced tea (1904).

Global Distribution of Camellia sinensis

• The Camellia sinensis plant is cultivated worldwide, notably in:
  • China: Sichuan, Yunnan, Zhejiang, Fujian, Hunan.
  • India: Kangra (Himachal Pradesh), Nilgiri, Munnar (Kerala), Sikkim, Assam, Darjeeling.
  • Sri Lanka: Kandy, Nuwara Eliya, Dimbula, Uva.
  • Japan: Kyoto, Kagoshima, Shizuoka.
  • Taiwan: Taipei District, Xinzhu, Nantou, Jiayi.
  • South Korea: South Jeolla, Jeju, South Gyeongsang.
  • Turkey: Rize Province.
  • Vietnam: North Vietnam.
  • Nepal: Dhankuta, Ilam Valley.
  • Kenya: Nandi Hills, Kericho, Nyeri County.
  • Indonesia: North Sumatra, Java.
  • Thailand: Doi Mae Salong, Chiang Rai.
  • United States: Washington, Oregon, California, Hawaii, Mississippi, South Carolina, Texas.

Tea Production

Orthodox Production

1. Plucking:
   • Leaves are hand-harvested and sorted for uniformity; stems, twigs, and broken leaves are removed.
2. Withering:
   • Leaves are laid out to wilt for several hours with gentle fluffing to ensure even air exposure.
3. Rolling:
   • Softened leaves are rolled to break cell walls, exposing enzymes and essential oils to oxygen, initiating oxidation.
4. Oxidation:
   • Leaves rest for several hours, allowing oxidation which influences flavor complexity; duration varies based on tea style and ambient conditions.
5. Firing:
   • Leaves are heated quickly to reduce moisture content below 3% and stop oxidation.

Unorthodox Production (CTC Method)

• CTC (Crush-Tear-Curl) production uses a leaf shredder to macerate leaves into fine particles, speeding up processing and limiting methods to save time.
• This approach specifically serves the black tea industry, primarily used in tea bags.

Rolling Techniques

• Classic Rolling Shapes:
  • Gunpowder: Hand-rolled into small round pellets.
  • Pearls: Formed into tea balls.
  • Spiderleg: Long, twisted tea leaves.
  • Showplace: Specific attractive shapes.
  • Eyebrows: Curved and elegant forms.

Oxidation Chart

• OXIDATION CHART showing various tea types:
  • White: Unwilted and unoxidized.
  • Yellow: Wilted and allowed to yellow, unoxidized.
  • Green: Unwilted, unwilted and unoxidized.
  • Oolong: Wilted, bruised, and partially oxidized.
  • Black: Fully oxidized.
  • Pu-erh: Crushed and aged, post-fermented.

Tea Styles

White Tea

• Characteristics: Unprocessed, made from the newest leaves which are plucked and allowed to wither dry.
• Production: Primarily found in China, India, and Sri Lanka.
• Flavor: Light, sweet, and delicately floral.

Green Tea

• Production: Primarily in Japan and China.
• Color: Typically green or yellow.
• Flavor Range: Toasty and grassy (pan-fired) to fresh steamed greens (steamed). Varieties include Dragonwell, Genmai Cha, Gyokuro, Gunpowder, Hojicha, Pi Lo Chun, Sencha.

Yellow Tea

• Characteristics: Slight oxidation produces a smoother taste than green tea and increases antioxidant activity.
• Types:
  • Jun Shan Yin Zhen: From Jun Shan Island, Hunan.
  • Meng Ding Huang Ya: From Meng Ding Shan, Sichuan.
  • Mo Gan Huang Ya: From Mo Gan Shan, Zhejiang.
• Production Process: Involves cooking to begin drying while retaining moisture, then oxidizing slightly (10-20%), with wrapping and steaming possibly done multiple times until fully dried. Labor-intensive with low commercial demand.

Oolong Tea

• Characteristics: Falls between green and black teas on oxidation scale; traditional home is in Guangdong and Fujian (China) and Taiwan.
• Flavor: Smooth with floral or fruity richness.
• Famous examples include Fancy Formosa Silver Tip, WuYi rock oolongs, Tung Ting, Ti Guan Yin, and Pouchong.

Black Tea

• Characteristics: Fully oxidized leaf, major regions include China, India, and Sri Lanka.
• Flavor Variability: Ranges from flowery to malty to spicy to nutty.
• Notable varieties: Darjeeling, Ceylon, Keemun, Lapsang Souchong, Yunnan, Assam.

Dark Tea

• Characteristics: The only tea that undergoes fermentation rather than just oxidation.
• Production Areas: Made in Chinese provinces of Hunan, Hubei, Anhui, Sichuan, Guangxi, Yunnan.
• Notable types include Pu-erh, Liu Bao, Liu An basket tea, and Fu Brick tea.
• Flavor Profile: Earthy aroma similar to damp forest; flavors reminiscent of mushrooms, herbs, leather, hay, and barnyard.

Blended Teas

• Earl Grey: Black tea flavored with bergamot oil.
• English Breakfast: Full-bodied blend originally a China black tea often including Ceylon tea.
• Irish Breakfast: More robust than English breakfast, typically with a strong Assam component.
• Scottish Breakfast: Known as the strongest blend, can include teas from China, Assam, Ceylon, Africa, and Indonesia.

Tisane (Herbal Tea)

• Definition: Typically not from Camellia sinensis.
• Caffeine-containing Tisanes:
  • Yerba Mate
  • Guayusa
  • Yaupon
  • Kuding cha
  • Guarana (energy drink)
• Caffeine-free Tisanes:
  • Rooibos (Red tea)
  • Caledula (marigold)
  • Chamomile
  • Hibiscus
  • Lemon verbena
  • Rose hip

Professional Tea Cupping

• Guidelines and standards set by the Specialty Coffee Association and Coffee Quality Institute.
• Though no standard official method exists, various widely accepted practices are utilized.

Tea Cupping Process

1. Visual Inspection:
   • Analyze quality, color, size, and texture of leaves.
2. Steeping:
   • Pour 6 oz. of hot water (205℉) over 3 grams of loose-leaf tea; steep for 5 minutes.
3. Sensory Evaluation:
   • Assess color, depth, brightness of brewed tea, and evaluate infused loose-leaf.

Temperature & Steep Time Guidelines

Food Pairing Suggestions

White Tea

• Characteristics: Subtle flavors call for very mild food pairings.
• Suggestion: Bai Mu Dan paired with basmati rice.

Yellow & Green Tea

• Characteristics: Subtle flavors pair well with milder foods such as seafood, rice, salads, and chicken.
• Suggestions:
  • Dragonwell: Pairs with seafood or fish, salads, chicken.
  • Gunpowder: Best with Asian or Middle Eastern foods.

Oolong Tea

• Characteristics: The complex flavor and aroma of oolong tea often suggest it be consumed alone, yet it can pair with certain foods depending on its oxidation level.
• Suggestions:
  • Jade Oolong: Pairs with chicken, seafood, or fruits.
  • Tie Guan Yin: Complements desserts and fruits.

Black Tea

• Characteristics: Robust black teas pair well with hearty and spicy dishes.
• Suggestions:
  • Darjeeling: Good with egg dishes or creamy desserts.
  • Keemun: Pairs with meats, fish, or spicy cuisine from various regions.
  • Lapsang Souchong: Appropriate with smoked chicken and lemony desserts.
  • Assam: Best with hearty foods and breakfast dishes.

Dark Tea

• Characteristics: Known for digestive benefits and complementing rich meals.
• Suggestions:
  • Pu-erh: Great post-meal tea, pairs with red meats and oily dishes.

Japanese Tea Ceremony

• Overview: The Japanese tea ceremony involves the ceremonial preparation and consumption of matcha (powdered green tea).
• Equipment Used:
  • Tea Bowl (Chawan)
  • Tea Whisk (Chasen)
  • Tea Spoon (Chashaku)
  • Tea Caddy (Natsume)
  • Tea Cloth (Chakin)

Kombucha

• Definition: A tea made by fermenting sweetened tea using a culture of yeasts and bacteria.
• History: Originated in East Asia and came to Germany in the early 20th century.
• Health Claims: Contains antioxidants, but current scientific evidence does not support substantial health benefits or therapeutic efficacy for diseases.

Boba/Bubble Tea

• Description: A sweetened fruit drink often accompanied by crushed fruit smoothies and tapioca pearls.
• Origin: Invented in the 1980s in tea shops in Taichung, Taiwan.

Masala Chai

• Definition: A spiced milk tea from India, typically combines:
  • Rich black tea
  • Whole milk
  • Various spices
  • A sweetener.
• Associated Terms: Chai = Cha = Tea.

Fair Trade in Tea

• Details: A Fair-Trade premium of $0.50 to $1.50 per kilogram (2.2 lbs) of tea is charged by growers. This money goes directly to laborers, funding local development programs and certification processes.