TEA DESCRIPTIONS:
All teas come from the same plant the Camellia Sinensis. The differences stem from how they are processed. The process determines their final classification as black, white, green, oolong, and other 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.
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. Did you know. . . that White tea contains a flavonoid called epigallocatechin gallate. This flavonoid has recently been shown to calm the brain and reduce anxiety. It works by activating the organ’s most protective system against anxiety — the gamma aminobutyric acid (GABA) receptor. This aids sleep as well. White tea has a higher level of this flavonoid and much less fluoride than green tea.
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.
scented or flavored 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. We invite you to view photos and descriptions of individual flavored teas.
rooibos or red tea
(pronounced "roy-bos"), Afrikaans for "red bush"; scientific name Aspalathus linearis) is a broom-like member of the legume family of plants.
The plant is used to make a herbal tea called rooibos tea, bush tea (esp. southern Africa), redbush tea (esp. UK), South African red tea (esp. USA), or red tea. The product has been popular in southern Africa for generations and is now consumed in many countries. It is sometimes spelled rooibosch in accordance with the old Dutch etymology, but this does not change the pronunciation.
tisane or herbal tea
Herbal teas can be made with fresh or dried flowers, leaves, seeds or roots, generally by pouring boiling water over the plant parts and letting them steep for a few minutes. Seeds and roots can also be boiled on a stove. The tisane is then strained, sweetened if so desired, and served. Many companies produce herbal tea bags for such infusions. It is an herbal infusion made from anything other than the leaves of the tea bush (Camellia sinensis).
earl grey
Is a tea blend with a distinctive flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit. Traditionally the term "Earl Grey" was applied only to black tea; however, today the term is used for other teas that contain oil of bergamot, or a bergamot flavour.
decaffeinated teas
Do not have any health risks that we know of currently. The one thing that could happen with decaf teas that would not be desirable is that the decaf process will strip some health beneficial antioxidants, essential oils, and flavor. Green tea is a family of tea that is not oxidized. It is the oxidation process creates caffeine. Black teas are 100% oxidized and therefore would have the most caffeine while green teas and white teas would have the least caffeine.
One good way to decrease the amount of caffeine consumed is to find a whole leaf tea that can be reinfused multiple times. Since caffeine is very water soluable, making the first infusion would remove most of the caffeine from the tea leaves. Just water your plants with that first infusion (once it is cooled, of course) and reinfuse the tea for a cup of tea with much less caffeine.
flowering tea, or blooming tea
(Often imported from Hong Kong), is a small bundle of dried green tea leaves and flowers bound together with cotton thread into a ball. When steeped, the bundle expands and unfurls in a process that emulates a blooming flower. Typically they are sourced from the Yunnan province of China. Flowers commonly used in flowering teas include globe amaranth, chrysanthemum, jasmine, lily, hibiscus, and osmanthus. It remains uncertain whether flowering tea is a relatively recent, or much older, invention. Flowering teas are often prepared/served in a transparent vessel for easy viewing. They can be refreshed several times by adding more water as needed, from 5 to 15 times depending on the variety.[citation needed] Flowering teas are fragrant, aromatic teas that do not tend to get bitter with extended steeping. Flavoring can be added for further enjoyment.
We have an array of all of these teas at Tea Room in the Valley and we love to discuss tea with our customers.
More About Oolong Tea
There are several kinds of tea and Oolong is one of them. Tea has a long history and culture
The difference in teas is due to their production methods.
Oolong tea is loved in both China and Japan. The history and culture of oolong tea. There are different types of oolong tea. Its home is Fujian Province in China. About tea masters. (Called "honorary" tea masters in Japan.)
How Oolong Tea is produced:
Everything regarding the two production stages is important.
Manual production reflecting tradition and outstanding craftsmanship in China; where as enjoying delicious oolong tea is also an art in Japan.
Another secret of Oolong Tea is it has surprising health benefits. Why is oolong tea good for the health? What is the substance "polyphenol" found in oolong tea? Free radicals and polyphenol. . . Oolong Tea's health promotion benefits extracts from reports on health benefits of controlling obesity.
Oolong tea originates from about 400 years ago. It is said that oolong tea first began to be produced at Mt. Wu Yi Shan in Fujian Province at the end of the Ming Dynasty about 400 years ago.
An art was developed in order to enjoy delicious oolong tea, and it became popular. In order to enjoy the flavor and rich aroma unique to oolong tea, an art of drinking it delicately was developed. This involves drinking oolong tea by using a tiny teapot and a tiny teacup. Chinese people have adopted this style for generations right up to the present day.
A breakthrough in oolong tea came in the 20th Century. Some have felt it difficult to make delicious oolong tea. However, since canned oolong tea arrived on the scene which allows consumers to enjoy delicious oolong tea easily was launched some 18 years ago, it has attracted an increasing number of Japanese aficionados and penetrated the Japanese lifestyle.
There are several different types of Oolong Tea. Most people agree that Oolong's home is grown in Fujian Province of China.
Oolong tea has been described as "Yu Xiang Hui Wei " as it goes through so many different production stages in order to generate a good flavor and aroma. The tea consists of several dozens of kinds of leaves that have different flavors and aromas due to differences in the leaves, the production area, and the harvest time. Among them, Tie Guan Yin, Shui Xian, and Oolong are well known, and many renowned oolong teas are produced in Fujian Province. Oolong tea produced in the Province is exported throughout the world as the tea that is representative of China, the home of tea.
Three types of Oolong:
Tie Guan ~ Yin Shui ~ Xian Oolong
Click here for more information about Oolong Tea
Oolong Tea from A - Z
Did You Know?
Tea is the second most consumed beverage in the world. The first is water.
All tea comes from the same plant, known as Camellia Sinensis. The different categories of tea (black, oolong, green, white) are the result of variations in the way the leaves are processed after they are harvested.
The Camellia Sinensis (tea tree) is an evergreen plant native to China. It can grow to a height of 30 feet, but is usually pruned to a height of 2-3 feet in cultivation.
As legend has it, tea was accidentally discovered around 2737 B.C by a Chinese emperor who was sitting beneath a tree waiting for his water to boil when a few leaves fell into his pot. The invention of the tea bag was also an accident. In 1904, Thomas Sullivan, and American tea importer, began sending tea samples to customers in small silk bags to avoid the high cost of using tins. Rather than cutting open the bags and pouring the tea into tea pots as Sullivan had anticipated, his customers left the tea in the sachets for steeping. Sullivan's "invention" was a hit, and orders for tea in the sample bags came rolling in. In the 1920's gauze was substituted, followed by paper.
All true teas (black, white, green, oolong) contain flavenoids, which are a type of antioxidant. Antioxidants protect healthy cells from damage-causing free radicals, which are unstable molecules thought to contribute to cancer and heart disease.
All true teas are naturally caffeinated. Caffeine levels in tea vary depending on the region where the plant is grown and how the leaves are processed. The size of the leaf, temperature of the water, and how long you brew the tea are also factors. Brewing your tea longer and using hotter water yields a more caffeinated cup. You can eliminate 97% of the caffeine if you brew your tea pod once, discard the liquor, and then brew the pod a second time and drink the resulting infusion.
According to the USDA, an 8-oz cup of brewed tea contains 25-50 mg of caffeine. Generally speaking, an 8-oz cup of green tea has about 30 milligrams of caffeine, and black tea has around 40 milligrams.
Coffee beans contain less caffeine than tea leaves when measured in their dry form. However, the caffeine content of a prepared cup of coffee is about three times that of a prepared cup of tea. Still, many tea enthusiasts claim that tea gives an equivalent caffeine boost without the jitters. Even decaffeinated tea is not 100% caffeine free. In the US, as long as the caffeine content is not more than 2.5% the product can be labeled "decaffeinated." Moreover, the decaffeination process is said to remove some of the potentially health promoting compounds found in the leaf.
You may already appreciate the satisfying taste and relaxation benefits of tea, but did you know tea can be used to....
Sooth Skin — The tannins in tea leaves are said to have soothing properties for the skin. Try applying a cooled, infused pod to sunburns, rashes, mosquito bites, and even shaving nicks to ease discomfort.
Treat your Plants — Tea can be used as a fertilizer for both indoor and outdoor plants. Leftover brewed tea can be cooled and used to "water" houseplants on occasion, and infused tea leaves can be distributed in your flower garden for a nutrient boost.
Tidy Up — Because tea absorbs moisture and odors, you can place dry tea bags in shoes and other unpleasant smelling places to remove odors. Infused tea pods can be placed in your refrigerator to help keep food odors in check.
Clean Your Mirrors — Leftover brewed tea can be cooled and used to get mirrors squeaky clean. Use a soft cloth to buff away the tea after cleaning.
Reuters Reported
Updated: 2:06 p.m. CT May 4, 2007
People who unwind with a cup of tea every night may have a lower risk of two common forms of skin cancer, new research suggests.
In a study of nearly 2,200 adults, researchers found that tea drinkers had a lower risk of developing squamous cell or basal cell carcinoma, the two most common forms of skin cancer.
Men and women who had ever been regular tea drinkers — having one or more cups a day —were 20 percent to 30 percent less likely to develop the cancers than those who didn’t drink tea.
The effect was even stronger among study participants who’d been tea fans for decades, as well as those who regularly had at least two cups a day, according to findings published in the Journal of the American Academy of Dermatology.
However, the findings do not mean it’s OK to bake in the sun as long as you have a cup of tea afterward. The researchers found no evidence that tea drinking lowered skin cancer risk in people who’d accumulated painful sunburns in the past.
Nor did the study look at the relationship between tea drinking and malignant melanoma, the least common but most deadly form of skin cancer.
Still, the findings support the theory that tea antioxidants may limit the damage UV radiation inflicts on the skin, according to the study authors, led by Dr. Judy R. Rees of Dartmouth Medical School in Lebanon, N.H.
In particular, a tea antioxidant known as EGCG has been shown to reduce burning on UV-exposed skin.
The current findings are based on interviews with 770 New Hampshire residents with basal cell carcinoma, 696 with squamous cell carcinoma, and 715 cancer-free men and women the same age.
Tea consumption was linked to a lower skin cancer risk, even with factors such as age, skin type and history of severe burns considered. However, tea drinkers who’d suffered multiple painful burns in the past did not have a lower risk of skin cancer.
It’s possible, the researchers explain, that the antioxidants in tea are enough to limit skin damage caused by moderate sun exposure, but not the “more extreme” effects of sun exposure, such as cancer-promoting damage to the DNA in skin cells.