Tea

Front 1

Oxidation

Back 1

Enzymatic oxidation (browning) is the natural process that occurs when enzymes within living cells react with oxygen and begin a chemical reaction, using oxygen to convert the compounds within living material into other compounds.

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Green Tea Oxidation Percentage

Back 2

0-10%

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White Tea/Yellow Tea Oxidation Percentage

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5-20%

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Oolong Tea Oxidation Percentage

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20-80%

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Post-Processed Tea Oxidation Percentage

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~%+Fermentation

Front 6

Steps to Produce Green Tea(3)

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1.Withered

2.Fixed

3.Dried

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Steps to Produce Yellow Tea(4)

Back 7

1.Withered

2.Fixed

3.Heaped

4.Dried

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Steps to Produce White Tea(2)

Back 8

1.Withered

2.Dried

=

Front 9

Steps to Produce Oolong Tea(5)

Back 9

1.Withered

2.Rolled/Bruised

3.Oxidized

4.Fixed

5.Dried

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Steps to Produce Black Tea(4)

Back 10

1.Withered

2.Rolled

3.Oxidized

4.Dried

Front 11

Steps to Produce Fermented Tea(4)

Back 11

1.Withered

2.Fixed

3.Rolled

4.Fermented

Front 12

Withering

Back 12

The process of reducing the moisture in the tea leaf to begin the oxidation process, release volatile chemicals which add to the flavor of the tea, and make it more amenable to processing.

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Fixing

Back 13

The process of stopping the oxidation by means of heat. This can be done by steaming, pan-firing,baking, or roasting.

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Heaping

Back 14

A process unique to Yellow and Shu Pu'er teas. A process of literally heaping the tea up in large piles to increase heat and cellular decomposition. With Yellow tea this is a short process, with Shu Pu'er it can be much longer to start fermentation.

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Rolling/Bruising

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Literally rolling, twisting, or shaping of the tea leaf in order to rupture the cell walls expose the vital juices of the leaf to oxygen, increasing the rate of oxidation and also contributing flavor compounds. This also sets the final shape of the dried leaf. All types of tea can undergo this process.

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Oxidizing

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The process of allowing the natural process of oxidation to occur and change the chemical composition of the tea leaf based on the style of tea being produced. This is usually accelerated by heated rooms or ovens.

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Fermenting

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Specific to only to post-processed tea. This can be achieved by heaping, which is faster, or by packing the leaves into molds and aging them, which is much slower.

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Drying

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The final step in making tea. This reduces the moisture content of the leaf to around 3% and is what sets the flavor of the tea and makes it shelf stable for shipping and storage.

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Pu'er/Post-Processed Tea/Heicha/dark tea

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A kind of tea that originated in China. It is defined by curing and fermentation. It is the only kind of tea to do so, it is Green tea leaves that, instead of going through the drying stage it is packed into cakes or molds to age and ferment (known as raw), or they undergo a heat treatment involving wet-piling and sweating (known as ripe)

Front 20

When/where was tea first consumed?

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Shang Dynasty 10th to the 15 Century BCE. 2nd Century BCE tea preparation as a beverage was taking hold. By the 7th Century CE tea drinking was a very popular habit.

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In 7th Century CE, Buddhist monks visited China and discovered the tea plant. What did they do with it?

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They transported it back to Japan, which helped create the Japanese Tea Ceremony, an integral part of Japanese culture and aesthetics that resonates to this day.

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When/how did Europe discover tea?

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In the 16th century, Portuguese traders established trading routes with China and didn't make it to Europe soil until the early 17th Century, when the Dutch brought tea back to Amsterdam.

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Boston Tea Party

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Steep British Taxes on tea and other traded goods led the Americans to the infamous event, the Boston Tea Party, which helped to sow the seeds of revolution and the foundation of the United States. It was a political protest by the Sons of Liberty in Boston, on December 16, 1773.

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Who are the biggest producers of tea?

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China, India and Kenya.

Front 25

Steps to brewing tea(3)

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1.The amount of water used and the temperature of water. (oz and Fahrenheit.)

2. The amount of tea used. (grams)

3. The amount of time the tea is steeped in water. (minutes)

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If the tea is too bitter?

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Adjust the temp down.

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If the tea is too astringent?

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Adjust the steep time down.

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If the tea is too weak?

Back 28

Start with using more tea. This contributes to a more concentrated flavor, as opposed to adding more time, which contributes to more astringency.

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If the tea is too watery?

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Adjust up the temp.

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Alkaloids

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Tea contains many alkaloids, which contribute to the bitterness of tea, the most important of which are alkaloid compounds known as xanthines. These include Caffeine, Theobromine, and Theophylline, all of which are mental and physical stimulants in some way.

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Amino Acids

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Tea contains many amino acids, which contribute to the mouthfeel of tea, of which the most important is Theanine (L-Theanine).

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Theanine

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A rare compound in nature and serves to not only stimulate alpha waves in the brain but to buffer the caffeine in tea, allowing the two to work in concert, creating a beverage that is both stimulating but relaxing.

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Carbohydrates

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Starches and sugars within tea that contribute to the sweetness and flavor of tea and are responsible for the creation of polyphenols.

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Enzymes

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The compounds found within cells that fuel the browning process of oxidation and contribute to the flavor of darker teas.

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Minerals

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The fresh tea leaf is a very nutritious vegetable. In brewed tea, you get trace amounts of the 28 mineral elements found in tea. These include fluorine, potassium, and manganese.

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Polyphenols

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The most prevalent part of dry leaf and a brewed cup of tea. Phenolic compounds are further broken down into categories that include flavonoids.

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Flavonoids

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Compounds that are referred to as tannins in tea and are responsible for the noticeable changes in flavor and aroma. Also referred to as 'anitoxidants'.

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Volatiles

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The trace aromatics in tea that are released when brewed.

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Water

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a cup of tea is around 97% water on average. Thus, the quality of the water is important. It can't be too hard but also shouldn't be too soft.

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What are the three factors that go into determining how much caffeine is in a brewed cup of tea?

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1. The cultivar, climate and growing conditions of the tea.

2. The processing and sorting method.

3. The brewing method.

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What plant do teas come from?

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The single species plant Camellia sinensis.

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What are the two varieties of the Camellia sinensis plant?

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The two main varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.

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Herbal Teas

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True tea only comes from a single species. Also called botanicals or tisanes, herbal teas are literally any other plant that you steep like tea.