Tag Archives: Green tea

American Tea Culture

Golden Dragon Tea

Recently Hillary and I spent a couple weeks in Florida visiting family and having our son spend some time with his grandparents. As usual we brought our own tea. During a break we visited a well-known tea house which featured a wide selection of over sixty teas as well as serving salads and sandwiches. Hillary selected an Earl Grey and Jasmine blend while I selected an oolong described, in part, as rare. The tea itself tasted great but I felt the tea house left us short. Specifically, the tea infuser was removed from the pot before it was brought to the table. We had no option to examine the tea leaves nor have a second steeping. So is it that odd to expect an institution serving premium tea to provide access to the infused leaves? And this begs a larger question. How does one define “American Tea Culture”?

Culture can be defined as “the sum of attitudes, customs, and beliefs that distinguishes one group of people from another.” (Dictionary.Com, 2014) We are dominated by a coffee culture in this country now, but that hasn’t always been the case. Early in our history we were primarily tea drinkers, dating back to the early days of the nation and beginning the transition to coffee with the Boston Tea Party at which point it became unpopular to drink tea, lest you be seen as supporting the British. Over time came wars involving Asia, further eroding the tea as a part of the American way of life.However, tea didn’t fully fade away, and throughout our history we have opened our doors to large numbers of immigrants, a number of which were displaced from their homelands during political upheaval. For example we helped relocated nearly a million people from Vietnam in the 1970’s after the fall of Saigon and the end of the Vietnam War. Immigrants from Vietnam moved primarily to Southern California but also Houston, TX, the Washington DC suburbs and a variety of other cities. The Vietnamese brought with them their language, beliefs, and consumption of hot and iced tea. (Peter Cody Hunt, 2002)

Today the American Tea Culture is hard to pin down, involving a variety of different things. On the one hand we have tea in a restaurant atmosphere. We have a growing number of tea houses with fancy tea pots and cups as well as light fare or coffee & tea establishments offering a trendy atmosphere where you can get coffee, tea, bagels, and other food from a counter to sit in or take out.

Sun Tea by flickr user SanFranAnnie, CC BY SA 2.0

There is sweet tea, iced tea, and sun tea. As far as tea in the United States goes it is overwhelmingly iced. Iced tea is featured nearly everywhere in the south and served up for breakfast, lunch and dinner. In some parts it is sweet tea with a good helping of sugar or sweetener added, while in other areas its straight black. For Hillary, growing up in Arizona only a few miles from Mexico, her favorite was sun tea made simply by adding a few teabags to a jar of cold water and setting outside in the Arizona sun. A few hours later simply pour over ice and enjoy!

Bubble Tea by flickr user ohallmann, CC BY 2.0

An alternative for many in this country is tea as occasional “get well” drink, often from grocery store teabags, including tea, lemon, and honey to relieve a sore throat, or herbal remedies purported to help overcome sickness. In fact America, being the melting pot that it is, sees different uses based on different cultural backgrounds. For many Hispanics “traditional practices include using home remedies (e.g., drinking herbal or spiced teas) and seeking care from relatives, neighbors, community members, or traditional health care providers.” (US Centers for Disease Control and Prevention, 2012) Haitians “drink lots of water and homemade fruit juices, coffee in the morning, and tea only when sick.” (Jessie M. Colin) And there is a significant Asian population in Southern California with shopping catering to the population and bubble tea shops for younger generations. (Medina, 2013)

We have portions of the population who seek benefits from green tea in the form of food ingredients, dietary supplements, facial masks, and a whole host of other uses.

Lastly, there are those of us who enjoy loose leaf tea, the myriad varieties, the historical significance, different brewing methods, blends, scenting, baking, and more. We can get our fix from specialty tea shops sprinkled throughout the country, online, and regional festivals ranging from the Pacific Northwest and Los Angeles International Tea Festivals to the NYC and Philly Coffee and Tea Festivals.

In the end I’m not sure one can really pin down “American Tea Culture”. Like America there are options for everyone and plenty of room to explore, no matter what your preference. Is one aspect wrong and another right? Is one a more worthwhile aspect of tea on which to focus? What is your preference? Did we leave out your favorite aspect of American Tea Culture?

Tell us what you think and share this blog with another tea lover…

– David at Dominion Tea

Works Cited

Dictionary.Com. (2014, 01 22). Culture | What is the dfinition? Retrieved from Dictionary.com: http://dictionary.reference.com/browse/culture?s=t

Jessie M. Colin, P. R. (n.d.). Cultural and Clinical Care for Haitians. Betty Hastings, LCDR US Public Health Service, Indian Health Services.

Medina, J. (2013, April 28). The New York Times. Retrieved from New Suburban Dream Born of Asia and Southern California: http://www.nytimes.com/2013/04/29/us/asians-now-largest-immigrant-group-in-southern-california.html?_r=0

Peter Cody Hunt, M. (2002). An Introduction to Vietnamese Culture For Rehabilitation Service Providers in the U.S.

US Centers for Disease Control and Prevention. (2012). Building Our Understanding: Cultural Insights – Communicating with Hispanic/Latinos.

Oolong, White and Yellow: Understanding the Broader Types of Tea

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Unlike most other beverages one simply can’t ask for tea and know what to expect, making tea both a bit more common but also captivating for those looking to expand their palate. There are six main types of tea, however within those types are thousands of varieties. It is truly amazing that camellia sinensis, combined with terroir, a dash of human intervention and some creativity yields a liquor with so many different flavors.

: Tea Oxidation Chart

Oxidation starts in tea leaves as soon as they are plucked from the plant, just like how an apple starts to turn brown as soon as it is cut. The oxidation helps to create the flavor in the tea. Tea leaves are allowed to wither in the sun to both dehydrate the leaves and allow oxidation to continue. The point in the manufacturing process at which oxidation is stopped, via application of heat, largely dictates the classification of the finished product.

White Tea

White tea is made primarily from the bud of the tea plant (downy buds) but may include the first two leaves on the branch. The name comes from the white hairs that are present on the outside of the buds. Typically this type of tea is allowed to whither outside in the sun to dry before being heated to stop oxidation. White tea is not rolled or panned and is lightly handled. Often, white tea is made from the first buds of the growing season, called the first flush.

Green Tea

Green tea is a type of tea where oxidation is stopped very early in the manufacturing process. The oxidation is stopped either through steaming, as is common practice in Japan, or through heating over a fire or in a stove. By stopping the oxidation early, the leaves remain green. Typically this is less than 10% oxidation.

Yellow Tea

Yellow teas are a lightly oxidized version of tea where, after withering, the leaves are lightly steamed allowing for enzymatic oxidation, the chemical process where flavonoids breakdown resulting in the browning of the leaves and the development of the flavor. This is a rather labor intensive process that requires special training, which limits the production capacity for this type of tea. Also, this tea comes in and out of favor with the Chinese public, the primary country producing yellow tea, so getting this in the US is often challenging if Chinese consumers are not demanding it.

Dry leaf, wet leaf and liquor of Big Red Robe Supreme Oolong tea.

Oolong Tea

Providing some of the greatest variety in style, taste, and appearance, oolong teas are partially oxidized, anywhere from 10-80%, before being heated to stop oxidation. Oolong, also known as wulong or black dragon teas, feature twisted tea leaves that are said to resemble the shape of a dragon. They have their origin in the Fujian province of China though are now produced in other countries, notably Taiwan. These teas are hand twisted or rolled after oxidation and were traditionally the Emperor’s tea. These teas are the Bordeaux of the tea world, amazingly complex in taste, highly prized, and can be quite expensive when compared to other teas. However, for the true tea enthusiasts there is nothing like them.

Black Tea

Known as red tea by the Chinese for the color of the brewed liquor, black tea is the most common type of tea consumed in the United States as it is typically the base for iced tea. Black tea is a more fully oxidized version of the tea leaves, ranging anywhere from 50-100% oxidized. Some of the teas best known in the west are black tea based blends including English Breakfast and Earl Grey.

Pu-erh (Dark Teas)

The only type of teas that are actually fermented are pu-erh. This is green tea that has fermented after completing the manufacturing process. This is truly a unique tea that reflects the history of where it was founded. Pu-erh was historically made in the Yunnan province of China and traded with Tibet and Mongolia for horses. To make the trip, the tea was compressed into narrow circular disks which traveled as long as six months before being traded. Due to the organisms that grew in the trees in the Yunnan province the tea would naturally ferment. Aged pu-erh is rare, highly sought after, and often comes at a high price. To satisfy demand and sell a more profitable product two Chinese tea manufacturers got together in the 1960’s and created an accelerated fermenting process, which is not looked upon favorably by traditionalists, but allows for wider circulation of this tea.

Exploration Beyond the Six Main Types of Tea

Each of these large types of tea have many more subcategories that are worthy of their own investigation and offer more options than I can list. Learning about all of them makes exploring tea a fun life long journey.

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Tea Bags vs Tea Leaves Part 2: Orthodox Tea

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Last week we looked at CTC Tea manufacturing. This week look at the other major method of tea production, Orthodox. While the CTC manufacturing process is primarily focused on black tea production, the orthodox manufacturing process is used to produce a much wider variety of teas including white, yellow, and oolong as well as green and black teas. Orthodox tea production varies substantially in the actual steps used but generally features hand rolling of tea or use of a machine which mimics the hand rolling process. It does not seek to cut and tear the tea leaves into small particles used in teabags though smaller pieces can be a byproduct of orthodox production. Production by orthodox methods does not necessarily imply manufacturing by hand and many steps, including rolling can involve the use of machinery. Instead tea produced without a CTC machine is referred to as Orthodox.

After plucking and, depending on desired product, withering of the raw tea leaves, there is an initial firing to halt the oxidation. In the production of green tea one does not want oxidation so leaves are immediately steamed or fired. Black tea, on the other hand is fully oxidized so undergoes withering in order to start the oxidation process. The firing process may be accomplished in a variety of ways. Pan fried oxidation is traditional in China, while steaming is more traditional in Japan, however there are other methods of firing depending on region, and degree of industrialization of the tea manufacturing process.

Hand Rolling Tea by flickr user spinster cardigan, CC BY 2.0

The actual rolling process involves rolling the tea, breaking up the tea to separate the leaves, and rolling again. Very much like kneading dough for bread, this is repeated multiple times depending on the specific variety of tea being produced. Rolling tea causes the cells within the tea to rupture exposing them to air and allowing the liquids or sap within the leaves and stems to be released. This process helps to produce and enhance the flavor of the tea being produced and can take an hour or more when processed by hand.

Dragon Pearls

The liquid within the tea tends to be sticky and as the tea is rolled the leaves will start to stick together. As a result a step often called roll-breaking is required to break up clumps of tea leaves before it is rolled again. Regional differences and qualities of the tea being manufactured will dictate how much the leaf is rolled and special steps necessary to form specific products like Dragon Pearls, Precious Eyebrows, or other shapes. Hand rolling tea is a specialized skill handed down within families and results in unique tea products not found in other parts of the world.

Tea Rolling Table by flickr user oldandsolo, CC BY 2.0

Hand rolling of tea is time consuming and labor intensive with the resulting product more of a work of art. Production of greater quantities of orthodox teas, at lower prices, is sought through the use of rolling machines. These machines consist of a round table with ribs over which the tea is pressed and rolled in an attempt to reproduce the hand rolling process. Factories can scale production of orthodox tea quickly by adding machines rather than relying on artisans who have spent years learning to roll tea.

Orthodox manufacturing can result in a tea product in a variety of grades. Indeed the processing of tea by orthodox methods can result in fine specialty teas of whole or near-whole leaf all the way down through broken leaves as well as fannings and dust. So, just as orthodox does not necessarily imply hand processed vs mechanically processed it also does not necessarily imply crafted artisan tea vs fine grades in tea bags.

At Dominion Tea we are always curious – Do you look at your brewed tea leaves? What do you see? I enjoy finding a bud and two leaves and thinking about how they can stay attached after being rolled.

Happy Holidays!
– David & Hillary

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Tea Harvesting

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Tea Plucker in Assam by Diganta Talukdar CC-BY-2.0

For centuries the only way to harvest tea leaves was to hand pluck them, and in many countries that is still the primary means of harvest. This may be intentional or may be due to the lack of capital necessary to purchase the equipment. For those farms who chose to use modern agricultural equipment there are multiple options from which to choose that can be implemented at various points in the harvesting season. For example, in Japan, some farmers choose to hand pluck the first flush of a season and use mechanical means for subsequent harvests.

Tea does have a harvesting season, though the length and number of flushes varies widely. In China it is typically in the spring and fall. As mentioned in our earlier blog Camellia Sinensis, season is effected by water, location and temperature. During a harvesting season the tea is usually picked once every week to two weeks. In places where harvesting can occur year round, during the peak season, the tea can be picked multiple times during a week.

As you can imagine plucking tea by hand is very labor intensive work where typically, the bud and first two leaves are plucked. In regions of China, on top of plucking the tea leaves, the pluckers are hiking up and down mountainous terrain to get to the leaves. In some of the oldest farms, the pluckers are also climbing into the old ungroomed tea trees to pluck. Pluckers will carry some kind of means to collect leaves as they pluck, often a bag or bamboo basket. They will add leaves as they pluck and when full they carry their harvest back to the farm before returning to the fields to keep plucking. In many countries women make up the predominant portion of the plucking workforce. In China, this is driven by the belief that women have just the right touch in plucking leaves, not leaving the tea tree brushed or damaged at the breaking point. This is extremely important for future harvests, because the tea tree will not continue to produce leaves on a branch where it is bruised or damaged.

Tea Harvesting by Machine by Oli Studholme CC-BY-2.0

Knowing that the tea tree is sensitive to where the plucking occurs, it is hard to imagine how big farm trackers or automatic pruners could to the same job. However, the Japanese have implemented laser technology to allow their automatic pruning machines to be hand-pulled over the tea trees with cuttings sucked into either bags or shoots that go back to the main staging area for the plucked tea. This laser guidance allows the pruners to cut at just the right place and angle so the tree continues to grow from the same branch. Since oxidation begins immediately after harvest it is critical, especially for green tea, to start the manufacturing process as soon as possible and this system allows much faster transport of leaves to processing facilities. I imagine that other countries, like Sri Lanka, which are experiencing labor shortages on their tea farms as younger generations leave the farm for jobs in the cities, will eventually turn to this technology to allow harvesting to continue.

While many countries still utilize substantial labor to harvest tea, Argentina plantations almost exclusively use large elevated tractors that drive above the tea trees to harvest tea leaves. Machine harvested leaves don’t usually have the bud and two leaf combination but individual leaves instead, some with and some without stems. Given that the plantations in Argentina are able to harvest year round, it is not a surprise that they use equipment.

Mechanically harvested tea is not always destined to tea bags. Quality loose leaf tea can be harvested by machine, you will just not see a bud and two leaves in the tea. Instead you will find single leaves and buds and in some cases no stems on the leaves with an almost perfectly straight edge at the base of the leaf. As for whether plucking by hand or machine effects the quality of the end product, it is hard to imagine that it does. Of course, I am just an American that is accustomed to John Deere tractors harvesting everything from oranges to wheat, so why not tea?

by Hillary Coley

Follow me on Twitter @HillaryColey or @DominionTea