The earliest roots of tea can be traced back to China as early as 2700 BC. The story goes that Emperor Shen Nung was sitting under a wild tea tree sipping hot water. A breeze blew some of the tree’s leaves into his cup of hot water, allowing him to discover the pleasures of tea for the rest of China.

Camellia sinensis plant is an evergreen laurel that grows in tropical and temperate regions of Asia. The trees grow wild from 45 to 60 feet tall and can withstand temperatures dropping to as low as 0 degrees Fahrenheit.

Farmers keep the tree short like a bush for easy harvesting. The leaves from this plant are primarily used in the production of green, oolong, and white tea. Another variety of the tea plant is the assamica plant which is cultivated in India and Africa which is used to produce black teas.
There are many varieties of tea, though; they are all derived from only one plant, the Camellia sinensis plant. Black tea is fully fermented, oolong tea is partially fermented, and green tea is not fermented at all. These varieties are the most widely consumed beverage in the world. Tea plants are grown all over the world China, Japan, India, Indonesia, Taiwan, Bangladesh, Sri Lanka, Argentina, Brazil, Tanzania, Kenya, Uganda, Malawi, Turkey and Iran.

Just like fine wines there are many factors that affect the taste of the tea. The climate, elevation, and the seasons can play a large factor. Tea can be harvested in some locations all year long. The first time the plants are harvested during the year is called the first flush. The next harvest is called second flush, and so on until the end of the season. The three leaves on the tip of the plant are usually harvested by hand.

After the harvest the leaves must go through several other steps of processing. First the leaves are withered to remove moisture from the leaf. Then the leaves are rolled either by hand or machine. If the leaves are to be used for black tea the leaves are then fermented or oxidized to develop the leaf’s taste and body. Green tea is not fermented but goes through a steaming process.

Earl Grey tea is a blend scented with the oil of a citrus bergamia (bergamot) fruit. Darjeeling is considered the champagne of tea and is grown in the Himalayas of India. Some words to describe tea are delicate, aromatic, smoky, full bodied, fruity, malty, and woodsy. Herbal tea is not considered actual tea because it does not use any part of the tea plant. Roots, stems, flowers and other parts of plants are used to make herbal teas.

Water quality effects how the tea tastes. Spring water is best because it contains minerals and does not have chlorine and fluoride added that is harmful to the taste of the tea. Caffeine can be up to 80% removed from regular tea by pouring hot water over the leaves then pouring off the water and adding fresh hot water over the wet leaves

Tea Preparation Tips

• For Black and Oolong Teas - use 1 rounded teaspoon of loose tea per 5 oz. cup into a special tea filter, tea strainer, or directly into the pot to allow the leaves to unfold.

• Pour freshly boiling water (212 degrees F) over the black tea leaves and let it brew for 3 to 5 minutes.

• For Green Teas - use 1 rounded teaspoon of loose tea per 5 oz. cup into a special tea filter, tea strainer, or directly into the pot to allow the leaves to unfold.

• Pour freshly boiled water (180 degrees F) over the green tea leaves and let it brew for 3 minutes maximum.

• For White Teas - use 2 rounded teaspoon of loose tea per 5 oz. cup into a special tea filter, tea strainer, or directly into the pot to allow the leaves to unfold.

• Pour freshly boiled water (180 degrees F) over the White tea leaves and let it brew for 5 to 7 minutes

• (Don’t over brew longer than indicated. The longer it brews it will become bitter to taste).

• Remove the filter from the pot or simply pour the tea through a strainer into a pre-warmed second pot. To pre-warm the pot pour some of the plain boiling water into the second pot and dump the water out before adding the brewed tea.

• Start with fresh cold water – spring water if possible to boil.