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Gourmet vs. Supermarket Tea
Remember when your
choice of coffee ranged from Folgers to Sanka? And then Starbucks came along
to show how much better it can be. The same is true of tea. The varieties on
offer in your supermarket are the bottom of the barrel: low-quality bags
containing tea dust - the tiny leaf particles that break off when tea leaves
are processed. They'll add color to your cup, but not much flavor. A far cry
from the abundance of flavor and intoxicating aroma found in a cup of
full-leaf gourmet tea. Chances are, you are no longer drinking Sanka. Once
you try our teas, you will not wish to drink anything sold in the
supermarket either.
Rich Mosaic of Flavors
Similar to wine, tea is
affected greatly by the climate in which it grows. Differences in soil and
weather
 conditions give us a rich mosaic of tea's many varieties and
flavors. Altitude also plays an important role. Tea plants grow slower at
higher altitudes, producing leaves with concentrated flavor. Gourmet tea
varieties are almost exclusively made from these high-grown leaves. The more
common low-growth varieties typically end up on your supermarket shelf.
Two Leaves and A Bud
Gourmet teas are made exclusively
from the plant's most tender young leaves. Tea pickers, usually working by
hand, select the plant's two youngest leaves and a yet-to-open bud. These
tender new leaves produce a tea that is more gentle and flavorful than the
older varieties. The more common older leaves typically end up on your
supermarket shelf. All teas come from the same plant. The differences stem
from how they are processed.
How the leaves are processed will determine their final classification as
black, green, and oolong teas. The main difference between the many tea
varieties is how much oxygen the leaves are allowed to absorb during
processing. Much oxygen produces dark-colored black teas. Little oxygen
results in green tea. Unprocessed leaves are called white tea.
black tea undergoes a full fermentation process composed of four basic steps
- withering, rolling, fermenting, and firing (or drying). First, the plucked
leaves are spread out to wither. The withered leaves are then rolled, in
order to release the chemicals within the leaf that are essential to its
final color and flavor. The rolled leaves are spread out once more to absorb
oxygen (oxidize), causing the leaves to turn from green to coppery red.
Finally, the oxidized leaves are fired in order to arrest fermentation,
turning the leaf black and giving it the recognizable tea scent. We invite
you to view photos and descriptions of individual black teas.
Green tea is often referred to as "unfermented" tea. The freshly picked
leaves are allowed to dry, then are heat-treated to stop any fermentation
(also referred to as oxidation). In China, traditional hand-making methods
are still employed in many places, particularly in the manufacture of the
finest green teas you'll find offered here. We invite you to view photos and
descriptions of individual green teas.
Oolong tea is generally referred to as "semi-fermented" tea and is
principally manufactured in China and Taiwan (often called Formosa, its old
Dutch name). For the manufacture of oolongs, the leaves are wilted in direct
sunlight, then shaken in bamboo baskets to lightly bruise the edges. Next,
the leaves are spread
 out
to dry until the surface of the leaf turns slightly yellow. Oolongs are
always whole leaf teas, never broken by rolling. The least fermented of oolong teas, almost green in appearance, is
called Pouchong. We invite you to view photos and descriptions of individual
oolong teas.
White tea is produced on a very limited scale in China and India. It is the
least processed of its many varieties. The new tea buds are plucked before
they open and simply allowed to dry. The curled-up buds have a silvery
appearance and produce a pale and very delicate cup of tea. We invite you to
view photos and descriptions
of individual white teas. Scented tea is created when the additional
flavorings are mixed with the leaf as a final stage before the tea is
packed. For Jasmine tea, whole jasmine blossoms are added to green or oolong
tea. Fruit-flavored teas are generally made by combining a fruit's essential
oils with black tea from China or Sri Lanka.
Best Teas Come from Asia
Tea is produced in
over thirty countries around the world, though the finest comes from just
five: India, Sri Lanka, China, Taiwan and Japan. Home to most of the world's
tea drinkers, these countries
continue to pay much attention to how tea is grown and processed. In many,
tea continues to be produced by hand in accordance with age-old traditions.
China is the
birthplace of tea and continues to produce more intricate varieties than any
other country.
Prior to WWII, nearly half the world's output originated here, but now it
accounts for less than ten percent, and has fallen into second place, behind
India. Green teas account for almost two-third of
Chinese crop. The relatively short tea season is divided into three
pickings: 'first spring' in April when the delicate leaf buds appear,
'second spring' in early June when the bushes are full, and the less
interesting 'third spring' in July. The most famous Chinese teas are
Keemun, (black),
Dragonwell (green) and Ti Kuan Yin
(oolong).
India is the world's largest tea producer, accounting for about a third of
the world's total. However, the size of its population, and the latter's
large appetite for tea, means that only about half of it is available for
export. Famous growing regions include Darjeeling, Assam and Nilgiri, and
they produce nearly all black tea. Tea continues to be cultivated on small
family plots, which number close to forty thousand.
Sri Lanka, often called Ceylon - its old colonial name, is the third largest
producer of tea in the world. It is a relative newcomer, growing tea for
little over one hundred years. The three famous growing regions are Dimbula,
Uva and Nuwara Eliya. Most of the Ceylon tea gardens are situated at
elevations between 3,000 and 8,000 feet, where the hot and steamy weather
makes the tea bushes flush every seven to eight days. The teas are generally
classified by altitude; higher-grown generally regarded as superior.
Japan is a sizeable producer of almost exclusively green tea. However,
because it is a nation of many (and voracious) tea drinkers, only about 2
percent of Japan's crop is available for export. The most famous of teas to
escape are Sencha, Genmai Cha and Gyokuro. Japan's role in the world of tea,
however, is disproportionate to the size of its crop. Tea plays a very
import role in this country's art, philosophy, history and daily life. World
famous is its spiritual dedication to the esthetics of tea, known as the
Japanese Tea Ceremony.
Taiwan is often called Formosa, a name given it by Portuguese traders,
meaning "beautiful island." The bulk of the tea produced here is oolong, a
cross between black and green. In the early years of its economic growth,
much of Taiwan's tea was exported. However, recent economic prosperity had
produced a local population with a taste for what many consider to be the
world's finest oolongs. Presently, only about two percent of the island's
famous teas are exported. These fall into three categories: dark oolongs,
jade oolongs, and the almost-green pouchong tea.
Keep
Air and Light Out
Tea tastes best when consumed within a year after production. To shield tea
against the damaging effects of air and light, all tea should be stored in
opaque and airtight containers. Metal tins seem to function best in this
role. All our teas, including the one-ounce samples, are available in the
airtight tins pictured here.
Two
Factors: Time and Temperature
Suggested ratio is one
teaspoon of leaves per cup of water. However, the light and voluminous teas
will taste best with twice that. To steep, please use boiling water (212F)
when preparing black, dark oolong and herbal teas. And it's important to use
cooler (180F) water when steeping green, light oolong and white teas. And
remember to not over-steep, or your tea will taste bitter. Rule of thumb is
5 min. for most black, 7 min. for dark oolong and white, and only 3 min. for
light oolong and green teas.
Black teas taste best when prepared with boiling water, and steeped for five
minutes. Recommended ratio is one teaspoon of leaves per cup of water. The
only black tea that deviates from this rule is our Darjeeling Symphony no.
1. This is a delicate First Flush tea that grows high along the slopes of
the Himalayas. This tea will taste best when prepared with cooler water
(180F) and steeped for three minutes.
Green teas taste best when prepared with water that is cooler-than-boiling
(180F) and steeped for three minutes. Recommended ratio is one teaspoon per
cup of water for the relatively heavy Japanese greens (Sencha) and slightly
more for the light Chinese greens (Pi Lo Chun). Remember to use
cooler-than-boiling water. Otherwise your tea will taste bitter. If using a
kettle, water is ideal when it begins to emit a 'rumble' sound. If using a
microwave, look for the tiny air bubbles forming. These are good signs that
your water is ready.
Dark oolong teas taste best when prepared with boiling water, and steeped
for seven minutes. These tend to be voluminous, and the recommended ratio is
two teaspoon of leaves per cup of water. Lighter oolong teas taste best when
prepared with water that is cooler-than-boiling (180F) and steeped for three
to five minutes. Recommended ratio is one teaspoon per cup of water.
Fruit teas taste best when prepared with boiling water, and steeped for five
minutes. Recommended ratio is one teaspoon of leaves per cup of water.
Please remember to remove all leaves after five minutes. Otherwise, your tea
will over-steep. and become bitter.
White teas taste best when prepared with water that is cooler-than-boiling
(180F) and steeped for seven minutes. Recommended ratio is two teaspoons per
cup of water, as these teas tend to be very light. Remember to use
cooler-than-boiling water. Otherwise your tea will taste bitter. If using a
kettle, water is ideal when it begins to emit a 'rumble' sound. If using a
microwave, look for the tiny air bubbles forming. These are good signs that
your water is ready.
Herbal teas taste best when prepared with boiling water, and steeped for up
to seven minutes. Recommended ratio is one teaspoon of leaves (or fruits)
per cup of water for the heavier kinds, like Rooibos and all our fruit
blends. Lighter varieties, like chamomile and peppermint, will taste best
with a ratio of two teaspoons per cup of water.
Matching Tea with Food
Exploring the world of
connoisseur-level teas is as intoxicating as that other beverage: Wine. For
wine lovers, the current fashion is not to insist that whites pair up with
poultry nor drink only reds with meat. This has led to many adventuresome
pairings and new taste sensations. Fortunately, teas pairings are also open
to exploration. Anyone who says blacks are only for entrees or that greens
must stand alone, haven't had the pleasure (or perhaps the opportunity) to
pair a wide variety of teas with every part of a menu.
Greens like
Dragonwell or
Sencha are wonderful with seafood
or fish fillets, salads, or chicken. Blacks like Ceylon or Assam from India
are soft accompaniments to beef or steak dishes or spicy foods from Mexican,
Italian, or Indian cuisine. Although
it is traditional to have Oolongs with Chinese dishes, one may argue that
rich black
Yunnan or
Keemun teas offer more complexity
and layers to the experience of tea pairings.
Formosa Oolong and
Pouchong teas seem to demand solo
drinking, quiet, and something restful to look upon. However, oolongs are
delicious in many foods. Try them to flavor liquids used for cooking rice or
grains. They add a wonderful punch, and like all tea, no calories, sodium,
or sugar!
For desserts, seek out the chocolatey essence of a Golden Monkey. This
exquisite Chinese tea is hearty, rich, and tastes perfect when infused into
baked custards, chocolate cakes, or drunk as a beverage with a rich dense
strawberry shortcake. Assam is another rich black tea that complements
chocolate desserts yet is a surprising foil against lemony or custard
dishes.
As a digestive, nothing is better, more satisfying or more calming than an
aged Chinese Pu-erh, the darker, the stronger, the better. The only
intentionally aged tea, it is particularly good after a multiple-course
feast like a Thanksgiving or similar heavy holiday meal. If you're a
milk-and-cookies snacker before bedtime, try a Fruit Medley herbal infusion
instead. You'll sleep better, and will wake up feeling great.Greens like
Dragonwell or
Sencha are wonderful with seafood
or fish fillets, salads, or chicken. Blacks like Ceylon or Assam from India
are soft accompaniments to beef or steak dishes or spicy foods from Mexican,
Italian, or Indian cuisine. Although it is traditional to have Oolongs with
Chinese dishes, one may argue that rich black
Yunnan or
Keemun teas offer more complexity
and layers to the experience of tea pairings.
Formosa Oolong and
Pouchong teas seem to demand solo
drinking, quiet, and something restful to look upon. However, oolongs are
delicious in many foods. Try them to flavor liquids used for cooking rice or
grains. They add a wonderful punch, and like all tea, no calories, sodium,
or sugar!
For desserts, seek out the chocolatey essence of a Golden Monkey. This
exquisite Chinese tea is hearty, rich, and tastes perfect when infused into
baked custards, chocolate cakes, or drunk as a beverage with a rich dense
strawberry shortcake. Assam is another rich black tea that complements
chocolate desserts yet is a surprising foil against lemony or custard
dishes.
As a digestive, nothing is better, more satisfying or more calming than an
aged Chinese Pu-erh, the darker, the stronger the better. The only
intentionally aged tea, it is particularly good after a multiple-course
feast like a Thanksgiving or similar heavy holiday meal. If you're a
milk-and-cookies snacker before bedtime, try a Fruit Medley herbal infusion
instead. You'll sleep better, and will wake up feeling great.
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