July 17, 2011
If you are involved in the regular drinking of tea in any way, you’ve likely heard the term ‘tea connoisseur.’ I’m sure the meaning of this term can vary quite a bit from person to person, but most will agree that a tea connoisseur is someone who is really into tea. They will know about the different types, and processes, and and subtleties….and of course they will love to drink tea.
If you love tea, but don’t feel you are quite there yet and want to become a tea connoisseur, here are a few things to keep in mind as you make the transition.
First, ditch those tea bags and start drinking loose leaf. Any real connoisseur or expert will never let you into the club if you aren’t drinking it as it was meant to be enjoyed. Loose leaf tea produces a much more flavorful cup, and it is a must if you are ever to obtain connoisseur status. When the water circulates around the leaves it creates a flavor that just can’t be matched in bag form. Not to mention, the health benefits are dramatically increased when it is left in its natural state.
Second, learn a lot about tea. You can’t really be considered a connoisseur of anything if you don’t know a lot about the topic. Read as much as you can about the history and cultiivation of tea leaves. Learn about how it is processed. Learn about all the different tea producing parts of the world. Learn about all of the different varieties and sub-varieties. Learn about the best ways to prepare each different type. In short, learn all there is to know about the world of tea.
Third, keep in mind that to be a real connoisseur, you have to enjoy yourself. You may have an image of the snobby, nose in the air tea drinker, but you don’t have to be that way. People have been drinking tea for thousands of years. It is a way of life in many cultures, and there are thousands upon thousands of tea drinkers who came before you who are very down to earth.
Most importantly, if you really want to be a tea connoisseur, find the best gourmet loose leaf teas you can and enjoy them on a regular basis. You can find the highest quality loose leaf teas at very affordable prices and be well on your way to being a tea connoisseur when you click here now: Taste Indulgence Teas
Article Source: http://EzineArticles.com/?expert=Ashley_Kane
Image Credit: sethskim.com
Technorati Tags: benefits of tea, regular drinking of tea, tea connoisseur
May 30, 2011
I love tea. With milk and sugar, and so much ginger that your throat would shout out for Burnol. Though I am against tea bags but accept it if it is put to boil along with milk and sugar, and of course, ginger. So you can consider me a tea philistine.
A tea garden near Jorhat
With this background I ended up at the Tocklai Experimental Station, a tea research center set-up by the British in 1911.
Just the type of butterflies found in tea gardens can blow your mind away
Just the type of butterflies found in tea gardens can blow your mind away
We were briefed by one accomplished Ph.D after another in area ranging from bio-technology to entomology . Yes, entomology as insects can be both, the best friends and worst foes of tea.
As impressive as all the research done at the institute is, it was an evening with Mr. Gogoi, the tea taster at the institute that was an eye-opener.
We entered a space that looked more like a chemistry lab than a tea lounge. There were even process flows pinned on the walls to accentuate the lab feeling. But the science ends here, and the art begins. With a lifestyle that will never qualify Mr. Saikia to be a food-walk guide or a Chef at Large blogger, he believes he has managed to keep 7000-8000 of the taste buds in working condition. That is almost a requirement for being a tea taster, and mere mortals like us may have much less. If Mr. Saikia had his way, those in love with bhoot jholakia or Guntur chillis, and Old Monk rum wouldn’t even qualify for food tasting.
Carefully following the process laid down, Mr. Saikia prepared the brew by infusing the tea for around 5 minutes. He decanted, rather than strained the brew. I am incapable of capturing the beautiful colour of the resulting liquor either through my writing or my camera.As he tasted the tea with a loud slurp, and spit it out after swirling it around his mouth so that most taste receptors than give their feedback, he got down to giving us tips on how we can enjoy our tea.
Guidelines for tea tasting
Everyone is all ears for Mr. Gogoi
First, he said, chose water which does not have a high mineral content, else everything else is useless. Second, never let the water boil over. It should be just under boiling point so that it does not lose oxygen. Since we do not use thermometers to make tea, he suggested we remove the water off the heat at first signs of bubbles of in the water. A gram of tea for every 150 ml of water, and 3-5 minutes of infusion depending on strength desired. Also use porcelain for the kettle and for the cup, as it is inert. Little sugar is ok, but no milk.
Aided by my hosts in Jorhat, I bought some premium quality tea determined to mend my tea drinking ways. Unfortunately I have returned to milk-sugar-ginger combo and dunking a sooji rusk or two , but there is still hope. Someday…I will learn to have tea the Tocklai way.
A good tea should appeal to all senses - a beautiful sight to begn with, followed by its aroma, and then taste
Source: Culinary Yatras
Author: Siddhartha Singh
Technorati Tags: drinking tea, good tea, Tea, tea garden, tea how-to's, tea taster
April 12, 2011
Tea processing is the method in which the leaves and flushes from the Camellia sinensis plant that are transformed into the dried leaves for brewing tea. The types of tea are distinguished by the processing they undergo. In its most general form, tea processing involves oxidizing the leaves, stopping the oxidation, forming the tea and drying it. Of these steps, the degree of oxidation plays a significant role of determining the final flavor of the tea, with curing and leaf breakage contributing to a lesser amount flavor.
The main steps of tea processing are:
Picking: Tea leaves and flushes, which includes a terminal bud and 2 young leaves, are plucked from Camellia sinensis bushes twice a year during early spring and early summer or late spring.
Wilting: The tea leaves will begin to wilt soon after picking, with a gradual onset of enzymatic oxidation. Wilting is used to remove excess water from the leaves and allows a very light amount of oxidation.
Bruising: In order to promote and quicken oxidation, the leaves may be bruised by tumbling in baskets or by being kneaded or rolled-over by heavy wheels. This also releases some of the leaf juices, which may aid in oxidation and change the taste profile of the tea.
Oxidation: For teas that require oxidation, the leaves are left on their own in a closed room where they turn progressively darker. In this process the chlorophyl in the leaves is enzymatically broken down, and its tannins are released or transformed. This process is referred to as fermentation in the tea industry, although no true fermentation happens since the process is not driven by microorganisms. The tea producer may choose when the oxidation should be stopped. For light oolong teas this may be anywhere from 5-40% oxidation, in darker oolong teas 60-70%, and in black teas 100% oxidation.
Heating: Heating is done to stop the tea leaf oxidation at a desired level. This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes, without destroying the flavor of the tea. Traditionally, the tea leaves are panned in a wok or steamed, but with advancements in technology, heating is sometimes done by baking or “panning” in a rolling drum. In CTC black teas, heating is done simultaneously with drying.
Shaping: The damp tea leaves are then rolled to be formed into wrinkle strips. This is typically done by placing the damp leaves in large cloth bags, which are then kneaded by hand or machine to form the strips. This rolling action also causes some of the sap and juices inside the leaves to ooze out, which further enchances the taste of the tea. The strips of tea can then be formed into other shapes, such as being rolled into spirals, kneaded and rolled into pellets, or tied into balls and other elaborate shapes.
Drying: Drying is done to “finish” the tea for sale. This can be done in a myriad of ways including panning, sunning, air drying, or baking. However, baking is usually the most common. Great care must be taken to not over-cook the leaves.
Technorati Tags: Camellia sinensis, raw tea leaves, Tea, tea processing, types of tea
October 12, 2010
Did you know that tea leaves are not just good for making your cup of tea? If you read books and magazines, you will find out that there are many uses for teas, aside from the fact that it is a very good refreshing beverage. So, what are the other uses of tea? And how can you use it for your cooking?
Tea can also be used as some sort of a spice that can add intriguing flavors into you dish. What you can do is to grind and mix the grinded tea leaves with white pepper and then rub it thoroughly onto a steak. This will lend an Asian flavor to an otherwise bland steak. The tea leaves mixed with white pepper also works wonders to pork chops.
Do not throw away those tea leaves left in the pot because another way that you can reuse tea leaves is to add them to your marinade mix for your chicken meat. Not only will this lend a very intriguing taste to your meal, but it will also leave your guests wondering what the familiar yet elusive flavor could be.
Another use of tea leaves is that they also work wonders as an aromatic agent to any dish. All you have to do is to add a small amount of tea leaves to any dish such as rice, and once the cooking is done, you will notice that the tea leaves have lent a very aromatic smell to the rice and that it also infused levels of flavors into the dish, making the otherwise bland rice more interesting and more delicious.
Aside from using tea in your cooking, there are medicinal uses for teas, too. In fact, it is often given to patients who are suffering from sore throats as it sooths away the soreness. Tea is also given to individuals who are suffering from cough, especially since teas are known to loosen up phlegm and cough, thus, making it easy for the patient to expel the mucus. Teas are also perfect for those who are suffering from upset stomachs.
Other unconventional uses for tea include remedy for razor burns and canker sores as well as a remedy for an infected cut. Simply wet a teabag and then place it over the area where the canker sore, the razor burn, or the infected cut is and let it stay there fore a few minutes. Teas contain tannin, and what it does is to draw out any moisture from the affected area so as to allow the area to start its healing process.
Teabags can also be used as a remedy for your puffy eyes, and all you will have to do is to squeeze out any remaining liquid from the teabags and then place them over your eyes for a few minutes, preferably 20 minutes.
There are just some of the other uses of teas as there are more ways that you can use this very beneficial beverage.
Technorati Tags: uses of tea
June 21, 2010
What is Tea Cupping?
Tea cupping is a process of tasting and evaluating the quality of loose leaf tea. Tea cupping is a process that includes a number steps and is a vitally important method because tea quality varies widely. Tea cupping is a combination of art and science that is used by tea lovers throughout the world to maintain tea quality and tea drinking satisfaction.
Even tea from the same shipment, tea garden and processing batch can differ in taste and tea cupping is an ideal way to ensure quality control. In addition, for many tea drinkers, the knowledge that a tea supplier properly cups its tea adds to the tea drinking experience.
The benefits of tea cupping enable the tea drinker to choose the best tea for their taste and wise tea drinkers buy tea from suppliers who cup each and every imported chest of tea.
Sample Steps of Tea Cupping- A Black Tea Example
The term cupping is used to describe the examination and tasting of different teas to determine quality, taste, aroma, briskness, body and color. Cupping similar teas and comparing them against each other enables one to determine best value when making a purchase. Cupping a tea by itself will help you understand the characteristics of that particular tea.
Professional tasters use similar methods in cupping teas. Consistency is the most important part of cupping. If one begins to develop a certain way of cupping teas, it is important to maintain that method for all teas.
Before the tea is tasted however, a physical inspection of the leaves is performed and attention to the bouquet of the sample is also part of the process. In essence, proper cupping is based upon an understanding of the total presentation of the tea leaf.
Appearance and Smell of the Dried Leaf
First, examine the dried leaf. Black tea for example, should be dark (blackish-brown) and well twisted, which indicates good withering. An open, flat leaf infuses quickly; a closely twisted leaf takes longer to infuse and will give a better second cup. In general, the leaf should be small, hard, well rolled, and uniform in appearance.
The dry leaves can be squeezed to test the resilience of the leaf, which is an indication of young tea. This method of judging the quality of tea is only used for black teas. The appearance and smell of the dried leaf are not determining factors of quality in green and oolong teas.
Following the preliminary cupping steps, the tea is ready for the tasting part of the process.
Generally speaking, the same care involved with the examination of the unsteeped tea leaves must be maintained during the steeping process.
Pure Water is Required
Purified, oxygenated water is best when preparing your tea for tasting. Use water that has all minerals and other contaminants removed and oxygen added to ensure a fresh clean taste. Remove contaminants because even fresh, clean water contains minerals that affect the taste of tea.. Fill a kettle with water and bring to a boil.
Use the Proper Amount of Tea
Tea is measured per cup by weight not volume. Depending on the size of the tea and the extent the tea is processed teas of equal weight may vary in their volumes. To prepare your tea for cupping, pour two grams (approximately the same weight as a U.S. dime) into a six to eight ounce cup and pour the fresh boiling water directly onto the leaves.
Observe Steeping Time Limits – Don’t Over Steep
The steeping process which releases the flavor from the tea leaves has a certain time limit. After five minutes of steeping, the acids in the leaf begin to steep into the cup creating a bitter taste.
Next, examine a weak infusion of tea. If black or oolong tea has not been fermented long enough, the infusion will be conspicuously bright in color and the leaf will have a green tint. A dark green infusion indicates insufficient withering and over-fermentation. An infused tea with a green-yellow tint indicates pungency and a rich golden leaf signifies quality; a reddish leaf indicates full rich liquor, while a dark leaf will produce a low-grade common tea.
Perfect black tea will be full, rich, and thick looking in the cup, rich in color with a bright, sparkling appearance immediately after pouring. Oolong teas will turn cloudy or “cream down” as the tea cools.
A green tea that has a clear green-yellow of green-golden color in a weak infusion is a young, early picked leaf. A dull, lifeless dark yellow color denotes old or low-grade tea. The lighter the liquor, the younger the leaf and the better the tea is. Smell the weak infusion to get some indication of the character of the tea and to detect possible burning during firing.
Please note that some teas require a longer steeping time (seven minutes for Oolongs) and some teas require a shorter steeping time (three to four minutes for green teas and Darjeelings). At the end of the prescribed time, pour off the tea from the leaves to halt the steeping.
Specific Requirements for Different Types of Tea
As with any rule, there are exceptions. The instructions listed above will be used for nearly every black tea you taste. However, some teas require a different process to bring out the true flavor of the leaf.
Green and White Teas: Green and white teas do not require you to fully boil the water. Pour the water from the kettle just before the water comes to a rolling boil (175° to 185° F). Also these teas usually take less time to steep. Three to four minutes is sufficient.
Oolong Teas: Finer oolongs have a very large, unbroken leaf. As a result, they usually need more time in the hot water to fully release the flavonols or catechins, which give the tea its flavor.
One of the great things about tea is its ability to be something different to every one who tries it.
These suggestions for cupping teas are broad guidelines… No one way will ever be considered the only way to taste and cup teas. Experiment, with other types of teas with different amounts and different steeping times. The most important part of cupping teas is consistency. If there is one thing that is certain, it is that teas will change flavor when you change the brewing method and times.
Flavor Characteristics of the Drinking Infusion
The final step is to taste the flavor of the tea infusion. Cupped tea is described in three main ways. The first is the briskness, the second is the body, and the third is the aroma.
Briskness: Does your mouth pucker?
Body: Does the tea fill your mouth?
Aroma: Does the tea have a robust aroma?
Answering these questions will give an indication of the quality of the tea.
After cupping a number of tea samples you will learn a great deal about tea and tea quality. Cupping is an ongoing process that pays dividends if you enjoy high quality tea.
Always try to purchase tea from a supplier that cups every shipment of tea. Thos will ensure that you receive the highest quality product with the greatest amount of tea enjoyment.
Jon M. Stout is the Chairman of the Golden Moon Tea Company. Golden Moon Tea carefully selects the finest rare and orthodox teas, which are processed slowly and handcrafted with extreme care. At their website, you can learn more about their current tea offerings, including their exceptional green tea, white tea, black tea, oolong tea (also known as wu-long and wu long tea) and chai. Visit goldenmoontea.com for all details concerning the Golden Moon Tea Company’s fine line of teas.
Article Source: http://EzineArticles.com/?expert=Jon_Stout
Technorati Tags: tea cupping
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If you are involved in the regular drinking of tea in any way, you’ve likely heard the term ‘tea connoisseur.’ I’m sure the meaning of this term can vary quite a bit from person to person, but most will agree that a tea connoisseur is someone who is really into tea. They will know about the different types, and processes, and and subtleties….and of course they will love to drink tea.
