Tea, (Camellia Sinensis) is a species of a fruit tree. When allowed, it produces small yellowy-white flowers and small, hard-shelled fruits (nuts). These leaves are leathery, dark and evergreen. In cultivation, tea trees are regularly pruned to prevent flowering and formation of fruit and to limit the size. The first 2 leaves and the newest bud are picked, usually by hand for tea harvest.
There are two common varieties: Camellia Sinensis which is a smaller and colder tolerant plant common to China; and Camellia sinensis var. clonal assamica, which is a larger, tropical form.
Tea culture around the world is based on these two varieties
The effects of tea which is made from the plant Camellia sinensis (i.e. black tea, oolong tea, green tea and white tea), does not deal with the effects of other plant-based infusions referred to as teas. The health effects of tea have been examined since the first infusion of Camellia sinensis, about 4700 years ago in China. The legendary emperor Shennong claimed in The Divine Farmer's Herb-Root Classic that Camellia sinensis infusions were useful for treating conditions including tumors, abscesses, bladder ailments, and lethargy.[1][2] Possible beneficial health effects of tea consumption have been suggested and supported.
The studies contrast other claims, including anti-nutritional effects such as, preventing absorption of iron and protein usually attributed to tannin. The vast majority of studies have been of green tea however, some studies have been made from other types of tea derived from Camellia sinensis such as white, oolong and black tea. Green tea has been claimed[3] to be helpful for atherosclerosis, LDL cholesterol, cancer, inflammatory bowel disease, diabetes, liver disease, weight loss, neuro-degenerative diseases and even halitosis.
Drinking tea, particularly green tea, with citrus such as lemon juice is common. Studies, including a study from Purdue University in 2007, found that most of the antioxidant catechins are not absorbed into the bloodstream when tea is consumed by itself. The study, however found that adding citrus to the tea lowers the pH in the small intestine and causes more of the catechins to be absorbed.[4][5] A study[6] at the Charité Hospital of the Berlin Universities showed that adding milk to tea will block the normal, healthful effects that tea has in protecting against cardiovascular disease.
This occurs because casein from the milk binds to the molecules in tea that cause the arteries to relax, especially EGCG. Milk may also block tea's effect on other things, such as cancer.[7] Other studies have found little to no effect from milk on the observed increase in total plasma antioxidant activity.[8] Teas with high EGCG content, such as green tea are not typically consumed with milk. Previous studies have observed a beneficial effect from black tea which was not attributable to the catechin content.[9] Plant-based "milks", such as soy milk, do not contain casein and are not known to have similar effects on tea. Milk binds catechins, most notably EGCG. Milk also binds tannin, rendering it harmless, which helps to exemplify the effect on tea's constituent parts (i.e. EGCG binding).[10]
Tea Production
Remember that tea is a manufactured product. It is not simply harvested and sent to market. Tea harvesting encompasses many hours of labor and skill to produce the finest teas from a basket full of fresh leaves.
Tea vs. Not Real Tea
"If it wasn't made from Camellia Sinensis leaves, it is not tea”. That said, there are many excellent infusions on the market producing enjoyable hot or cold, sugar free beverages. Most of these are blends of various spices, herbs, fruits, leaves and bark. They are often called herbal teas, correctly, they are tisanes. Rooibos and Honeybush produce an infusion very similar in taste and color to a light black tea often flavored as if they were a true tea that is enjoyed by children, elders and those who cannot use caffeine..
Tea Grading Explained
Tea is graded according to leaf quality which includes size, location on the branch and degree of breakage (usually intentional). There is minimal standardization in tea grading between growing regions. Most regions pick and choose what grades they will use. The grading below is used mainly but not exclusively for teas grown in India, Nepal, and Sri Lanka.
Leaf grades begin with the quality and size of the leaf
*Souchong (S) - The larger leaves picked closer to the bottom of the branch. These leaves are usually twisted lengthwise and used for Chinese smoked teas (Lapsang Souchong).
*Pekoe (P) - Pekoe grade leaves are generally the 3rd and 4th leaf sets on the branch. These are smaller and less coarse than souchong.
*Orange Pekoe (OP) - Orange Pekoe grade defines the first 2 leaves from the tip of a branch. Orange does not refer to the flavor.
*Broken (B) - The "B" indicates broken leaf grades when added in front of any of the above grades, most often seen as Broken Orange.
*Pekoe (BOP) - Broken teas usually infuse more quickly than whole leaf varieties.
*Flowery (Broken) Orange Pekoe (FOP, FBOP) - Orange pekoe grade which includes some "tips" or leaf buds. May be whole leaf or broken.
*Golden Flowery Orange Pekoe (GFOP) - Indicates a flowery orange pekoe with "tips" and flowers that are golden in color.
*Tippy Golden Flowery Orange Pekoe (TGFOP) - Flowery Orange Pekoe with a larger percentage of golden tips.
*Finest Tippy Golden Flowery Orange Pekoe (FTFGOP)
*Special Finest Tippy Golden Flowery Orange Pekoe (SFTGOP) - Usually an estate's finest teas, comprised of golden flowers, leaf buds and the youngest tea leaves.
** The number one (1) following any of the above grades indicates that this is the best product at this grade from the estate. The definition of "best" is left to the estate.
What does "Flush" mean?
Estate teas can also be identified as "1st flush", "2nd flush", or "Autumnal flush". This simply indicates when the tea was harvested. The spring harvest is 1st flush, second flush is usually a summer picking and autumnal flush is as the name implies a fall harvest. Some growing regions also produce winter picked teas. One harvest time is not necessarily better than another but harvest time does affect the flavor profile of a tea. Later harvests tend to be mellower.
Chinese Tea Grading
Tea grading in China is traditionally more descriptive. For example, Yunnan teas may be offered as Yunnan (the standard), Golden Yunnan (a step up), Imperial Yunnan (higher quality). Oolongs are often graded as Choicest (better) or Superior (standard). The best way to evaluate the offerings is to read the descriptions, check the prices and buy samples. The higher grades will command a higher price. That doesn't mean that an individual tea consumer will necessarily prefer the highest grades. It is quite possible that the characteristic which makes a certain tea superior to the grower is not a characteristic that suits an individual's taste. This individual would prefer a milder, standard grade of this tea over the premium grade.
What Determines Quality?
Like any produce, tea can vary widely from one year to the next. Tea is grown where conditions like soil, altitude and climate are generally favorable to good tea production. However, changes in rainfall, temperature, number of sunny days, etc. from year to year can substantially change the quality and value of each year's production. Tea reaches the retail market through a process of various buyers, cupping available teas in each harvest, selecting what they will buy and stock and presenting their offerings to buyers for retail outlets where the same process occurs. So, when buying tea from a retail outlet or through the internet, in addition to the grower’s ability to produce good tea, the customer is also "buying" the preferences and the abilities of the buyers that selected the teas for the shop.
If a shop carries many teas that a customer finds pleasing, it would be reasonable to believe that the buyers for that shop has tastes that are similar to the customer's taste. That should warrant a level of trust in the tea shop. If you prefer estate teas, don't be alarmed when your favorite tea shop runs out of your favorite. It most often means the latest crop wasn't up to par. Generally the shop will have a recommendation for a similar tea. Finding the same estate from a different source may not be a good idea. After all, if another shop could buy the tea, your shop probably could also, but they chose not to. Similar principles apply to blended and flavored teas. A shop will choose blends and flavors from suppliers who they trust to deliver consistent quality. For you, the proof is still in the tasting and in finding the shop that delivers a range of teas that you enjoy.
Naturally Grown
Naturally grown farming raise their produce without the use of chemical fertilizers and pesticides. The concept for Naturally Grown extends into everything done on or by the farm. For example, compost used for fertilizer must be made on the farm and everything used to make the compost must be grown on the farm. Likewise, animals used on the farm must be fed from farm produce. The concept also extends to the farm workers. In short the farm must be sustainable and beneficial both environmentally and socially.
Resource
There are two common varieties: Camellia Sinensis which is a smaller and colder tolerant plant common to China; and Camellia sinensis var. clonal assamica, which is a larger, tropical form.
Tea culture around the world is based on these two varieties
The effects of tea which is made from the plant Camellia sinensis (i.e. black tea, oolong tea, green tea and white tea), does not deal with the effects of other plant-based infusions referred to as teas. The health effects of tea have been examined since the first infusion of Camellia sinensis, about 4700 years ago in China. The legendary emperor Shennong claimed in The Divine Farmer's Herb-Root Classic that Camellia sinensis infusions were useful for treating conditions including tumors, abscesses, bladder ailments, and lethargy.[1][2] Possible beneficial health effects of tea consumption have been suggested and supported.
The studies contrast other claims, including anti-nutritional effects such as, preventing absorption of iron and protein usually attributed to tannin. The vast majority of studies have been of green tea however, some studies have been made from other types of tea derived from Camellia sinensis such as white, oolong and black tea. Green tea has been claimed[3] to be helpful for atherosclerosis, LDL cholesterol, cancer, inflammatory bowel disease, diabetes, liver disease, weight loss, neuro-degenerative diseases and even halitosis.
- The leaves have been used in traditional Chinese medicine and other medical systems to treat asthma (functioning as a bronchodilator), angina pectoris, peripheral vascular disease, and coronary artery disease.
- Tea extracts have become a field of interest due to their notional antibacterial activity. The preservation of processed organic food and the treatment of persistent bacterial infections are particularly being investigated.
- Green tea leaves and extracts have shown to be effective against bacteria responsible for bad breath.
- The tea component epicatechin gallate is being researched because in vitro experiments showed it can reverse methicillin resistance in bacteria like Staphylococcus aureus. If confirmed, this means the combined intake of a tea extract containing this component might also enhance the effectiveness of methicillin treatment against some resistant bacteria in vivo.
Drinking tea, particularly green tea, with citrus such as lemon juice is common. Studies, including a study from Purdue University in 2007, found that most of the antioxidant catechins are not absorbed into the bloodstream when tea is consumed by itself. The study, however found that adding citrus to the tea lowers the pH in the small intestine and causes more of the catechins to be absorbed.[4][5] A study[6] at the Charité Hospital of the Berlin Universities showed that adding milk to tea will block the normal, healthful effects that tea has in protecting against cardiovascular disease.
This occurs because casein from the milk binds to the molecules in tea that cause the arteries to relax, especially EGCG. Milk may also block tea's effect on other things, such as cancer.[7] Other studies have found little to no effect from milk on the observed increase in total plasma antioxidant activity.[8] Teas with high EGCG content, such as green tea are not typically consumed with milk. Previous studies have observed a beneficial effect from black tea which was not attributable to the catechin content.[9] Plant-based "milks", such as soy milk, do not contain casein and are not known to have similar effects on tea. Milk binds catechins, most notably EGCG. Milk also binds tannin, rendering it harmless, which helps to exemplify the effect on tea's constituent parts (i.e. EGCG binding).[10]
Tea Production
Remember that tea is a manufactured product. It is not simply harvested and sent to market. Tea harvesting encompasses many hours of labor and skill to produce the finest teas from a basket full of fresh leaves.
Tea vs. Not Real Tea
"If it wasn't made from Camellia Sinensis leaves, it is not tea”. That said, there are many excellent infusions on the market producing enjoyable hot or cold, sugar free beverages. Most of these are blends of various spices, herbs, fruits, leaves and bark. They are often called herbal teas, correctly, they are tisanes. Rooibos and Honeybush produce an infusion very similar in taste and color to a light black tea often flavored as if they were a true tea that is enjoyed by children, elders and those who cannot use caffeine..
Tea Grading Explained
Tea is graded according to leaf quality which includes size, location on the branch and degree of breakage (usually intentional). There is minimal standardization in tea grading between growing regions. Most regions pick and choose what grades they will use. The grading below is used mainly but not exclusively for teas grown in India, Nepal, and Sri Lanka.
Leaf grades begin with the quality and size of the leaf
*Souchong (S) - The larger leaves picked closer to the bottom of the branch. These leaves are usually twisted lengthwise and used for Chinese smoked teas (Lapsang Souchong).
*Pekoe (P) - Pekoe grade leaves are generally the 3rd and 4th leaf sets on the branch. These are smaller and less coarse than souchong.
*Orange Pekoe (OP) - Orange Pekoe grade defines the first 2 leaves from the tip of a branch. Orange does not refer to the flavor.
*Broken (B) - The "B" indicates broken leaf grades when added in front of any of the above grades, most often seen as Broken Orange.
*Pekoe (BOP) - Broken teas usually infuse more quickly than whole leaf varieties.
*Flowery (Broken) Orange Pekoe (FOP, FBOP) - Orange pekoe grade which includes some "tips" or leaf buds. May be whole leaf or broken.
*Golden Flowery Orange Pekoe (GFOP) - Indicates a flowery orange pekoe with "tips" and flowers that are golden in color.
*Tippy Golden Flowery Orange Pekoe (TGFOP) - Flowery Orange Pekoe with a larger percentage of golden tips.
*Finest Tippy Golden Flowery Orange Pekoe (FTFGOP)
*Special Finest Tippy Golden Flowery Orange Pekoe (SFTGOP) - Usually an estate's finest teas, comprised of golden flowers, leaf buds and the youngest tea leaves.
** The number one (1) following any of the above grades indicates that this is the best product at this grade from the estate. The definition of "best" is left to the estate.
What does "Flush" mean?
Estate teas can also be identified as "1st flush", "2nd flush", or "Autumnal flush". This simply indicates when the tea was harvested. The spring harvest is 1st flush, second flush is usually a summer picking and autumnal flush is as the name implies a fall harvest. Some growing regions also produce winter picked teas. One harvest time is not necessarily better than another but harvest time does affect the flavor profile of a tea. Later harvests tend to be mellower.
Chinese Tea Grading
Tea grading in China is traditionally more descriptive. For example, Yunnan teas may be offered as Yunnan (the standard), Golden Yunnan (a step up), Imperial Yunnan (higher quality). Oolongs are often graded as Choicest (better) or Superior (standard). The best way to evaluate the offerings is to read the descriptions, check the prices and buy samples. The higher grades will command a higher price. That doesn't mean that an individual tea consumer will necessarily prefer the highest grades. It is quite possible that the characteristic which makes a certain tea superior to the grower is not a characteristic that suits an individual's taste. This individual would prefer a milder, standard grade of this tea over the premium grade.
What Determines Quality?
Like any produce, tea can vary widely from one year to the next. Tea is grown where conditions like soil, altitude and climate are generally favorable to good tea production. However, changes in rainfall, temperature, number of sunny days, etc. from year to year can substantially change the quality and value of each year's production. Tea reaches the retail market through a process of various buyers, cupping available teas in each harvest, selecting what they will buy and stock and presenting their offerings to buyers for retail outlets where the same process occurs. So, when buying tea from a retail outlet or through the internet, in addition to the grower’s ability to produce good tea, the customer is also "buying" the preferences and the abilities of the buyers that selected the teas for the shop.
If a shop carries many teas that a customer finds pleasing, it would be reasonable to believe that the buyers for that shop has tastes that are similar to the customer's taste. That should warrant a level of trust in the tea shop. If you prefer estate teas, don't be alarmed when your favorite tea shop runs out of your favorite. It most often means the latest crop wasn't up to par. Generally the shop will have a recommendation for a similar tea. Finding the same estate from a different source may not be a good idea. After all, if another shop could buy the tea, your shop probably could also, but they chose not to. Similar principles apply to blended and flavored teas. A shop will choose blends and flavors from suppliers who they trust to deliver consistent quality. For you, the proof is still in the tasting and in finding the shop that delivers a range of teas that you enjoy.
Naturally Grown
Naturally grown farming raise their produce without the use of chemical fertilizers and pesticides. The concept for Naturally Grown extends into everything done on or by the farm. For example, compost used for fertilizer must be made on the farm and everything used to make the compost must be grown on the farm. Likewise, animals used on the farm must be fed from farm produce. The concept also extends to the farm workers. In short the farm must be sustainable and beneficial both environmentally and socially.
Resource
- http://en.wikipedia.org/wiki/Health_effects_of_tea
- N. H. Woodward, Teas of the World (1980), as cited in D. A. Balentine, M. E. Harbowy, H. N. Graham, Tea: The Plant and Its Manufacture; Chemistry and Consumption of the Beverage in Caffeine ed G. Spiller (1998)
- Green Tea: from the University of Maryland Medical Center Alternative/Complementary Medicine library
- "Green tea up to 5 times as healthy when citrus juice added". CBC News. 2007-11-14. http://www.cbc.ca/health/story/2007/11/14/citrus-greentea.html. Retrieved 2009-04-24
- Rodney J. Green, Angus S. Murphy, Burkhard Schulz, Bruce A. Watkins, Mario G. Ferruzzi (2007). "Common tea formulations modulate in vitro digestive recovery of green tea catechins". Molecular Nutrition & Food Research (9): 1152–1162. doi:10.1002/mnfr.200700086. PMID 17688297
- Mario Lorenz, Nicoline Jochmann, Amélie von Krosigk, Peter Martus, Gert Baumann, Karl Stangl and Verena Stangl (2007). "Addition of milk prevents vascular protective effects of tea". European Heart Journal (2): 219–223. doi:10.1093/eurheartj/ehl442. PMID 17213230
- "Milk wrecks the health benefits of tea, New Scientist, 9 January 2007". Newscientist.com. http://www.newscientist.com/article/dn10913. Retrieved 2011-08-04
- Reddy VC, Vidya Sagar GV, Sreeramulu D, Venu L, Raghunath M (2005). "Addition of milk does not alter the antioxidant activity of black tea.". Annals of nutrition & metabolism (3): 189–95. doi:10.1159/000087071. PMID 16020939. http://content.karger.com/ProdukteDB/produkte.asp?Aktion=ShowPDF&ProduktNr=223977&Ausgabe=231143&ArtikelNr=87071&filename=87071.pdf
- Widlansky ME, Duffy SJ, Hamburg NM, Gokce N, Warden BA, Wiseman S, Keaney Jr JF, Frei B et al. (February 2005). "Effects of black tea consumption on plasma catechins and markers of oxidative stress and inflammation in patients with coronary artery disease.". Free radical biology & medicine (4): 499–506. doi:10.1016/j.freeradbiomed.2004.11.013. PMID 15649652
- "Some tea and wine may cause cancer - tannin, found in tea and red wine, linked to esophageal cancer" Nutrition Health Review, Fall, 1990
