National Hot Tea Month!! 2014

Sunday 12th January 2014

Kombucha

From Wikipedia

Kombucha is a lightly effervescent fermented drink of sweetened black tea that is used as a functional food. It is produced by fermenting the tea using a symbiotic colony of bacteria and yeast, or “SCOBY”. Although kombucha is claimed to have several beneficial effects on health, these claims are not supported by scientific evidence. Drinking kombucha has been linked to serious side effects and deaths, and improper preparation can lead to contamination.

The English word kombucha, which was first recorded in 1995, has an uncertain etymology. The American Heritage Dictionary suggests: “Probably from Japanese kombucha, tea made from kombu (the Japanese word for kelp perhaps being used by English speakers to designate fermented tea due to confusion or because the thick gelatinous film produced by the kombucha culture was thought to resemble seaweed).”

Konbucha (“kelp tea”) is a brownish beverage made from dried and powdered kombu “edible kelp from the Laminariaceae family”. The proper Japanese name for what Americans know as kombucha is kōcha kinoko (literally, ‘red tea mushroom’), compounding kōcha “red tea” and kinoko “mushroom; toadstool”. The Chinese names for kombucha are hóngchájùn(‘red tea fungus’), cháméijùn (‘tea mold’), or hóngchágū(‘red tea mushroom’), with jūn ‘fungus, bacterium or germ’ (or jùn ‘mushroom’), méijūn ‘mold or fungus’, and gū ‘mushroom’. (“Red tea”, in Chinese languages corresponds to English “black tea”.)

A 1965 mycological study called kombucha “tea fungus” and listed other names: “teeschwamm, Japanese or Indonesian tea fungus, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass.” Some further spellings and synonyms include combucha and tschambucco, and haipao, kargasok tea, kwassan, Manchurian fungus or mushroom, spumonto, as well as the misnomers champagne of life, and chai from the sea.

Kombucha originated in Northeast China or Manchuria and later spread to Russia and from there to the rest of the world. In Russian, the kombucha culture is called chainyj grib (lit. “tea fungus/mushroom”), and the fermented drink is called chainyj grib, grib (“fungus; mushroom”), or chainyj kvas(“tea kvass”). Kombucha was highly popular and seen as a health food in China in the 1950s and 1960s. Many families would grow kombucha at home.

It was brought to Russia sometime before 1910 and spread from there to Germany and Europe.

Some promotional kombucha sources suggest the history of this tea-based beverage originated in ancient China or Japan, though no written records support these assumptions (see history of tea in China and history of tea in Japan). One author reported kombucha, supposedly known as the “Godly Tsche [i.e., tea]” during the Chinese Qin Dynasty (221-206 BCE), was “a beverage with magical powers enabling people to live forever”.

The kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY), comprising Acetobacter (a genus of acetic acid bacteria) and one or more yeasts. These form a zoogleal mat. In Chinese, this microbial culture is called haomo in Cantonese, or jiaomu in Mandarin, (Chinese:“yeast mother”). It is also known as Manchurian Mushroom.

A kombucha culture may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii, and Zygosaccharomyces bailii. Alcohol production by the yeast(s) contributes to the production of acetic acid by the bacteria.

Although the bacterial component of a kombucha culture comprises several species, it almost always includes Gluconacetobacter xylinus (formerly Acetobacter xylinum), which ferments the alcohols produced by the yeast(s) into acetic acid. This increases the acidity while limiting the alcoholic content of kombucha. G. xylinum is responsible for most or all of the physical structure of a kombucha mother, and has been shown to produce microbial cellulose. This is likely due to artificial selection by brewers over time, selecting for firmer and more robust cultures.

The acidity and mild alcoholic element of kombucha resists contamination by most airborne molds or bacterial spores. As a result, kombucha is relatively easy to maintain as a culture outside of sterile conditions. The bacteria and yeasts in kombucha promote microbial growth.

The kombucha culture can also be used to make an artificial leather.

Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis and vary depending on the fermentation method, but kombucha may contain any of the following: Acetic acid, Ethanol, Gluconic acid, Glucuronic acid, Glycerol, Lactic acid, Usnic acid and B-vitamins.

According to the American Alcohol and Tobacco Tax and Trade Bureau, many Kombucha products contain more than 0.5% alcohol by volume, but some contain less.

Many claims have focused on glucuronic acid, a compound used by the liver for detoxification. The idea that glucuronic acid is present in kombucha is based on the observation that glucuronic acid conjugates (glucuronic acid waste chemicals) are increased in the urine after consumption. Early chemical analysis of kombucha brew suggested glucuronic acid was the key component, and researchers hypothesized that the extra glucuronic acid would assist the liver by supplying more of the substance during detoxification. These analyses were done using gas chromatography to identify the chemical constituents, but this method relies on having proper chemical standards to match to the unknown chemicals.

Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels, or “sickly” kombucha cultures that cannot acidify the brew.Cleanliness is important during preparation, and in most cases, the acidity of the fermented drink prevents growth of unwanted contaminants.

According to the American Cancer Society, Kombucha has been promoted as a “cure-all” for many conditions, but available scientific evidence does not support claims that Kombucha tea promotes good health, prevents any ailments, or … works to treat cancer or any other disease. Serious side effects and occasional deaths have been linked with drinking Kombucha tea.

While no randomized, case-controlled studies have been published in relation to its effect on humans, there has been suspicion in isolated incidents of its effect on the central nervous system, liver, metabolic acidosis, and toxicity in general, though no specific links have been established. Acute conditions, such as lactic acidosis, caused by drinking of kombucha, are more likely to occur in persons with pre-existing medical conditions. Other reports suggest care should be taken when taking medical drugs or hormone replacement therapy while regularly drinking kombucha. It may also cause allergic reactions.

Some adverse health effects may be due to the simple acidity of the tea, which may be mitigated by avoiding over-fermentation when preparing it.

Kombucha is typically produced by placing a culture in a sweetened tea, as sugars are necessary for fermentation. Black tea is a popular choice, but green tea, white tea and yerba mate may also be used. Herbal teas or those treated with oils may harm the kombucha culture over time.

A standard kombucha recipe calls for one cup of sugar per gallon of water or tea, though some variation in the ratio is tolerated by the culture. Kombucha may be fermented with many different sugar sources, including refined white sugar, evaporated cane juice, brown sugar, glucose/fructose syrups, molasses and honey (pasteurized only). High concentration of honey and its bacteriostatic agents may potentially disturb the stability of the culture. Kombucha should never be fermented with stevia, xylitol, lactose, or any artificial sweetener.

The container is often covered with a closed-weave cloth to prevent contamination by dust, mold, and other bacteria, while allowing gas transfer (“breathing”). A “baby” (new layer of the SCOBY) is produced on the liquid/gas interface during each fermentation. The surface area is the most favorable location for both aerobic bacteria on the top of the new “pancake” and anaerobic bacteria on the bottom. The surface area also has ideal concentration of oxygen for the yeast in the matrix to propagate readily.

After a week or two of fermentation, the liquid is tapped. Some liquid is retained for the subsequent batch to keep the pH low to prevent contamination. This process can be repeated indefinitely. In each batch, the “mother” culture will produce a “baby”, which can be directly handled, separated like two pancakes, and moved to another container. The yeast in the tapped liquid will continue to survive. A secondary fermentation may be accomplished by removing the liquid to a closed container (bottle) for about a week to produce more carbonation. Care should be taken, as carbon dioxide build up can cause bottles to explode.

Left entirely alone to ferment with oxygen, the kombucha settles into months of production time (the “baby” thickening considerably), creating an ever more acidic and vinegar-flavored cider. At any point the kombucha can be tapped or have tea added. Liquid from the previous batch will preserve some of the culture.

As with other foods, there is a risk of contamination during preparation and storage. Key components of food safety when brewing kombucha include clean environment, proper temperature, and low pH. If a culture becomes contaminated, it will most likely be identifiable as common mold which is often green, blue, or black in color. This is visually distinct from the brownish root filaments on the underside of the culture. If mold does grow on the surface of the kombucha culture, or “mushroom”, both culture and tea are disposed of and the maker must start again with a fresh kombucha culture.

There is a greater risk of mold growth when the kombucha mushroom is lifted out of the liquid by its own gases, thus keeping it covered with liquid in the later stages, i.e. when the new kombucha mushroom starts growing, can successfully prevent mold from growing.

The low rate of contamination by the home brewer might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with healthy metabolisms are appropriate for cultivating kombucha tea cultures to drink the product tea. However, those suffering from immunosuppression should preferably consume controlled commercial kombucha beverages.

In every step of the preparation process, it is important that hands and utensils (or anything that will to come into contact with the culture) be well cleaned to prevent contamination of the kombucha. Also, kombucha becomes very acidic (approximately pH 3.0 when finished), so it can leach unwanted and potentially toxic materials from containers in which it is fermenting if they are not food-grade. Food-grade glass is very safe. Other acceptable containers may also include lead-free china or glazed earthenware, raw wooden bowls, and stainless steel. Keeping cultures covered and in clean environments also reduces the risk of introducing contaminants and insects.

Maintaining a correct pH is an important factor in a home brew. Acidic conditions are favorable for the growth of the kombucha culture, and inhibit the growth of molds and bacteria. The pH of the kombucha batch should be between 2.5 and 4.6. A pH of less than 2.5 makes the drink too acidic for normal human consumption, while a pH greater than 4.6 increases the risk of contamination. Use of fresh “starter tea” and/or distilled vinegar can be used to control pH. Some brewers test the pH at the beginning and the end of the brewing cycle to ensure the correct pH is achieved and the brewing cycle is complete.

Wow, I just discovered this thread… You’re doing amazing job Lala!! :) This is great!

Today

Earl Grey

From Wikipedia

Earl Grey tea 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” has applied only to black teas that contain oil of bergamot as a flavouring.

Tea flavoured with bergamot to imitate the more expensive types of Chinese tea has been known in England at least since the 1820s. In 1837 there is a record of court proceedings against Brocksop & Co. who were found to have supplied tea “artificially scented, and, drugged with bergamot in this country”, but there is no known published reference to an ‘Earl Grey’ tea before advertisements by Charlton & Co. of Jermyn Street in London in the 1880s, though ’Grey’s Tea’ is known from the 1850s.

The Earl Grey blend, or “Earl Grey’s Mixture”, is assumed to be named after the 2nd Earl Grey, British Prime Minister in the 1830s and author of the Reform Bill of 1832, who reputedly received a gift, probably a diplomatic perquisite, of tea flavoured with bergamot oil. Bergamot orange (Citrus bergamia) is a small citrus tree which blossoms during the winter and is grown commercially in Italy.It is likely a hybrid of Citrus limetta and Citrus aurantium.

According to one legend, a grateful Chinese mandarin whose son was rescued from drowning by one of Lord Grey’s men first presented the blend to the Earl in 1803. The tale appears to be apocryphal, as Lord Grey never set foot in China and the use of bergamot oil to scent tea was then unknown in China. However, this tale is subsequently told (and slightly corrected) as on the Twinings website, as “having been presented by an envoy on his return from China”.
Jacksons of Piccadilly claim they originated Earl Grey’s Tea, Lord Grey having given the recipe to Robert Jackson & Co. partner George Charlton in 1830. According to Jacksons, the original recipe has been in constant production and has never left their hands. Theirs has been based on China tea since the beginning.

According to the Grey family, the tea was specially blended by a Chinese mandarin for Lord Grey, to suit the water at Howick Hall, the family seat in Northumberland, using bergamot in particular to offset the preponderance of lime in the local water. Lady Grey used it to entertain in London as a political hostess, and it proved so popular that she was asked if it could be sold to others, which is how Twinings came to market it as a brand.

There are different varieties of a tea known as Lady Grey; the two most common kinds (Lavender Lady Grey and Citrus Lady Grey), which combine Earl Grey tea with lavender and Seville oranges, respectively. A beverage called “London Fog” is a combination of Earl Grey, steamed milk and vanilla syrup. There are variations available including such ingredients as jasmine, as well as various flowers.A blend with added rose petals is known as French Earl Grey.
A variety called Russian Earl Grey often contains ingredients such as citrus peels and lemon grass in addition to the usual black tea and bergamot. Also, several companies make a tea called Earl Grey Green or “Earl Green” tea, combining green tea leaves rather than the traditional black tea leaves with bergamot flavoring. A similar variation called Earl Grey White or “Earl White” tea combines white tea leaves with bergamot flavoring. Rooibos Earl Grey is a variation using this South African tisane as a substitute for the conventional form made with black tea. This variation may have originated from Malaysia.

Twinings reformulated their Earl Grey tea in April 2011, claiming to have added “an extra hint of bergamot and citrus”. The overwhelmingly negative comments on the website were picked up by the press,who drew attention to the establishment of a related protest group on Facebook.

Earl Grey tea is used as a flavouring for many types of cakes and confectionery, such as chocolates, as well as savoury sauces. For sauces, the flavour is normally created by adding tea bags to the basic stock, boiling for a few minutes and then discarding the bags. For sweet recipes, loose tea is often added to melted butter or hot cream and strained after the flavour is infused.

In several studies, application of high concentrations of some brands of bergamot oil directly to the skin was shown to increase redness after exposure to ultraviolet light; however, this should not apply to ordinary oral consumption of Earl Grey tea. Bergamot is a source of bergamottin which, along with the chemically related compound 6’,7’-dihydroxybergamottin, is known to be responsible for the grapefruit juice effect in which the consumption of the juice affects the metabolism of a variety of pharmaceutical drugs.

In one case study, a patient who consumed four litres of Earl Grey tea per day reported muscle cramps, which were attributed to the function of the bergapten in bergamot oil as a potassium channel blocker. The symptoms subsided upon reducing his consumption of Earl Grey tea to one litre per day.

The character Jean-Luc Picard of Star Trek: The Next Generation was known to consume hot Earl Grey Tea on many occasions.

Is there no tea for today? I hope you can keep this going.

14/01/2014 Evening

Iron Goddess

From Wikipedia.

Iron Godess AKA Tieguanyin (literally “Iron Guanyin”) is a premium variety of Chinese oolong tea originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics. Production has since extended to many regions even outside of China.

This tea is named after the Chinese Goddess of Mercy Guanyin, who is known in Japan as Kannon and in Korea as Guam-eum. Guanyin is a female embodiment of Avalokiteśvara Bodhisattva. Guanyin is often portrayed as a female but is in fact male.

The name of the Chinese tea is translated in English as “Iron Guanyin”, and sometimes as “Iron Goddess of Mercy.” These two names are accurate. The deity has long been given a female identity in Chinese folk culture, although the original Chinese name carries no suggestion of the male-or-female-nature. A more accurate translation of the reference to the deity should be (the One) Observing the Voice of the People.

Other spellings and names include “Ti Kuan Yin,” “Tit Kwun Yum,” “Ti Kwan Yin,” “Iron Buddha,” “Iron Goddess Oolong,” and “Tea of the Iron Bodhisattva.” It is also known in the abbreviated form as “TGY.”

There are two legends behind this tea: Wei and Wang.

Wei legend: Deep in the heart of Fujian’s Anxi County, there was a rundown temple which held an iron statue of Guanyin, the Bodhisattva of Compassion. Every day on the walk to his tea fields, a poor farmer named Mr. Wei would pass by and reflect on the temple’s worsening condition. “Something has to be done,” thought Mr. Wei.

Being poor, he did not have the means to repair the temple. Instead, the farmer brought a broom and some incense from his home. He swept the temple clean and lit the incense as an offering to Guanyin. “It’s the least I can do,” he thought to himself. Twice a month for many months, he repeated the same tasks.

One night, Guanyin appeared to him in a dream. Guanyin told him of a cave behind the temple where treasure awaited. He was to take the treasure and share it with others. In the cave, the farmer found a single tea shoot. He planted it in his field and nurtured it into a large bush, from which the finest tea was produced. He gave cuttings of this rare plant to all his neighbors and began selling the tea under the name Tieguanyin, Iron Bodhisattva of Compassion.

Over time, Mr. Wei and all his neighbors prospered; the rundown temple of Guanyin was repaired and became a beacon for the region. Mr. Wei took joy in the daily trip to his tea fields, never failing to stop in appreciation of the beautiful temple.

Wang legend: Wang was a scholar who accidentally discovered the tea plant beneath the Guanyin rock in Xiping. He brought the plant back home for cultivation. When he visited Emperor Qianlong in the 6th year of his reign, he offered the tea as a gift from his native village. Emperor Qianlong was so impressed that he inquired about its origin. Since the tea was discovered beneath the Guanyin Rock, he decided to call it the Guanyin tea.

15 Jan

Matcha

From Wikipedia

Matcha, also spelled maccha, refers to finely milled or fine powder green tea. The Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Matcha is a fine-ground, powdered, high-quality green tea and not the same as tea powder or green tea powder.

Blends of matcha are given poetic names called chamei (“tea names”) either by the producing plantation, shop or creator of the blend, or by the grand master of a particular tea tradition. When a blend is named by the grand master of some tea ceremony lineage, it becomes known as the master’s konomi, or favoured blend.

In Tang Dynasty China (618–907), tea leaves were steamed and formed into tea bricks for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea powder in hot water, adding salt. In the Song Dynasty (960–1279), the method of making powdered tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Zen (Chan) Buddhists. The earliest Chan monastic code in existence, entitled Chanyuan qinggui (Rules of Purity for the Chan Monastery, 1103), describes in detail the etiquette for tea ceremonies.

Zen Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai. Although powdered tea has not been popular in China for some time, there is now a global resurgence in Matcha tea including in China. In Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper-echelons of society during the 14th through 16th centuries.

Matcha is made from shade-grown tea leaves also used to make gyokuro. The preparation of matcha starts several weeks before harvest & can last up to 20 days, when the tea bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green, and causes the production of amino acids. Only the finest tea buds are hand-picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha. Tencha can then be de-veined, de-stemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha. It can take up to one hour to grind 30 grams of matcha. Note that only ground tencha qualifies as matcha, and other powdered green teas, such as powdered sencha, are known as konacha (lit. “powder tea”).

The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year.

In general, matcha is expensive compared to other forms of tea, although its price depends on its quality. Grades of matcha are defined by many factors.

Where leaves destined for tencha are picked on the tea (Camellia sinensis) bush is vital.
The very top should have developing leaves that are soft and supple. This gives a finer texture to higher grades of matcha. More-developed leaves are harder, giving lower grades a sandy texture. The better flavour is a result of the plant’s sending the majority of its nutrients to the growing leaves.

Tencha leaves are traditionally dried outside in the shade and are never exposed to direct sunlight. However, drying has mostly moved indoors. Quality matcha is vibrantly green also as a result of this treatment.

Without the right equipment and technique, matcha can become “burnt” and suffer degraded quality. Typically in Japan matcha is stone-ground to a fine powder through the use of specially designed granite stone mills.

Oxidation is also a factor in determining grade. Matcha exposed to oxygen can easily become compromised. Oxidized matcha has a distinctive hay-like smell and a dull brownish-green colour.

There are two main ways of preparing matcha: thick (koicha?) and thin (usucha?).
Prior to use, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently. If the sieved matcha is to be served at a Japanese tea ceremony, it will then be placed into a small tea caddy known as a chaki. Otherwise, it can be scooped directly from the sieve into a tea bowl. A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, and then a modicum of hot (not boiling: 70–85°C or 158–185°F8) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl. Because matcha can be bitter, it is traditionally served with a small wagashi sweet (intended to be consumed before drinking), and without added milk or sugar. It is usually considered that 40 g of matcha will provide for 20 bowls of usucha or 10 bowls of koicha.

Usucha, or thin tea, is prepared with approximately 1.75 grams (amounting to 1.5 heaping chashaku scoop, or about half a teaspoon) of matcha and approximately 75 ml (2.5 oz) of hot water per serving, which can be whisked to produce froth or not, according to the drinker’s preference (or to the traditions of the particular school of tea). Usucha creates a lighter and slightly more bitter tea.

Koicha, or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams12 (amounting to 3 heaping chashaku scoops, or about one teaspoon) of matcha and approximately 40 ml (1.3 oz) of hot water per serving, or as many as six teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker (about like liquid honey), blending it requires a slower, stirring motion that does not produce foam. Koicha is normally made with more expensive matcha from older tea trees (exceeding thirty years) and, thus, produces a milder and sweeter tea than usucha; it is served almost exclusively as part of Japanese tea ceremonies.

It is used in castella, manjū, and monaka; as a topping for kakigori; mixed with milk and sugar as a drink; and mixed with salt and used to flavour tempura in a mixture known as matcha-jio. It is also used as flavouring in many Western-style chocolates, candy, and desserts, such as cakes and pastries (including Swiss rolls and cheesecake), cookies, pudding, mousse, and green tea ice cream. The Japanese snack Pocky has a matcha-flavoured version. Matcha may also be mixed into other forms of tea. For example, it is added to genmaicha to form what is called matcha-iri genmaicha (literally, roasted brown rice and green tea with added matcha).
The use of matcha in modern drinks has also spread to North American cafés, such as Starbucks, which introduced “Green Tea Lattes” and other matcha-flavored drinks after matcha became successful in their Japan store locations. As in Japan, it has become integrated into lattes, iced drinks, milkshakes, and smoothies. A number of cafes have introduced lattes and iced drinks using matcha powder. It has also been incorporated into alcoholic beverages such as liqueurs and even matcha green tea beers.

The equipment required for the making of matcha are:
Tea bowl (茶碗, chawan)-large enough to whisk the fine powder tea around 120 millilitres (4.06 fl oz)
Tea whisk (茶筅, chasen)-a bamboo whisk with fine bristles to whisk or whip the tea foam
Tea spoon (茶杓, chashaku)-(also called tea scoop) a bamboo spoon to measure the powder tea into the tea bowl. Not the same as a Western teaspoon.
Tea caddy (棗, natsume)-container for the matcha powder tea
Tea cloth (茶巾, chakin)-small cotton cloth for cleaning tea ware during the tea ceremony

Matcha can now be found in numerous healthfood products ranging from cereal to energy bars. In 2003, researchers from the University of Colorado found that the concentration of the antioxidant EGCG available from drinking matcha is at least three times greater than the amount of EGCG available from other commercially available green teas. Matcha is also said to boost metabolism[citation needed] and help reduce cholesterol levels when it is drunk regularly. The aforementioned health benefits of matcha green tea can be attributed largely to the fact that the whole tea leaf is ingested, as opposed to just the steeped water in the case of ‘bagged’ green teas. This means that it delivers a much higher potency of catechins, chlorophyll, and antioxidants. By weight, matcha contains several dozen times more antioxidants (> 1000 mmol/100g) than blueberries (~9mmol/100g), wolfberries, pomegranates, orange juice, spinach (~1mmol/100g) or dark chocolate (~11mmol/100g).

There is evidence from clinical studies that suggests that theanine, when consumed by drinking Japanese green teas, may help to reduce or moderate mental stress responses.

Sometime in the present.

Silver needle

From Wikipedia

Baihao Yinzhen, also known as White Hair Silver Needle, is a white tea produced in Fujian Province in China. Amongst white teas, this is the most expensive variety and the most prized, as only top buds (leaf shoots) are used to produce the tea. Genuine Silver Needles are made from cultivars of the Da Bai (Large White) tea tree family. It is important to point out that there are other productions that look similar with downy leaf shoots but most are green teas, and as green teas, they taste differently and have a different biochemical potency than the genuine white tea Silver Needle. It is commonly included among the China teas.

The fleshy hairs are visible, a unique characteristic of the Silver Needle White Tea
A genuine Silver Needle is a white tea, and as a white tea, it is only lightly oxidized. The best productions are from the first flushes, which generally take place between late March to early April, when the year’s first new buds “flush”. For the production of Silver Needle, only the leaf shoots, i.e. the leaf buds before opening, are plucked. Unlike the plucking of green tea, the ideal time and weather for plucking white tea is a sunny morning when the sun is high enough to have dried any remaining moisture on the buds.

Traditionally, the plucks are laid in shallow baskets to wilt under the sun for an extended period, and the best quality produced today are still made this way. To avoid loss due to sudden rain, gusts, or other accidents, some producers are taking the plucks indoor to wilt in a chamber with artificial warm air flow. The softened shoots are then piled for the required enzyme oxidation (often incorrectly referred to as fermentation) before they are taken for a low temperature bake-dry.

Two regions, Zhenghe and Fuding, spanning the north to north-eastern parts of the Fujian province are the major and original producers of this tea, although neighboring counties have also been producing. The two major cultivars employed by these regions are Fuding Da Bai and Zhenghe Da Bai, named after their origins. These differences are important to distinguish the two major styles of Silver Needles — the Zhenghe style and the Fuding style. The former is usually a lot darker, with significantly longer piled-up time for oxidation, yielding a tea with fuller body than the latter style, which is generally lighter with shorter oxidation. The character of the tea tree leaves of the former allows for the extended piled-up time without turning bad. Both styles have their own group of followers, as taste is a rather personal preference.

As with all white teas, it is best prepared with water below boiling (at around 75 to 80 degrees Celsius or 167 to 176 degrees Fahrenheit) and produces a slightly viscous glittering pale yellow color with evidence of floating white hairs that reflect light. The flavor and fragrance should be delicate, light, fresh, and sweet. Steeping should be longer than other white teas; up to 5 minutes per brew, and the volume of tea to be used can be higher. There are few parallels to be drawn as the taste is not similar to any other teas but Bai Mu Dan, except the latter is fuller but not as sweet and delicate.

Lala, Its a super slow day for me at work today and I’ve been bored out of my mind. Until I saw this thread and all your posts, they’ve been keeping me entertained (and informed!) for the last hour -so thanks! :)

TGIF

Pu’erh

From Wikipedia

Pu-erh or Pu’er tea is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as “black tea”, which in China is called “red tea”).

Pu’er traditionally begins as a raw product known as “rough” Mao Cha and can be sold in this form or pressed into a number of shapes and sold as “raw” Sheng Cha. Both of these forms then undergo the complex process of gradual fermentation and maturation with time. This process involves an accelerated fermentation into “ripe” Shou Cha which is then stored loose or pressed into various shapes. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labelled with year and region of production.

Pu-erh tea processing, although straightforward, is complicated by the fact that the tea itself falls into two distinct categories: the “raw” Sheng Cha and the “ripe” Shou Cha. All types of pu-erh tea are created from máochá, a mostly unoxidized green tea processed from a “large leaf” variety of Camellia sinensis (C. sinensis assamica) found in the mountains of southern Yunnan.

Maocha can be sold directly to market as loose leaf tea, compressed to produce “raw” Sheng Cha, naturally aged and matured for several years before being compressed to also produce “raw” Sheng Cha or undergo Wo Dui ripening for several months prior to being compressed to produce “ripe” Shou Cha. While unaged and unprocessed, Maocha pu-erh is similar to green tea. Two subtle differences worth noting are that pu-erh is not produced from the small-leaf Chinese varietal but the broad-leaf varietal mostly found in the southern Chinese provinces and India. The second, is that pu-erh leaves are picked as one bud and 3-4 leaves whilst green tea is picked as one bud and 1-2 leaves. This means that older leaves contribute to the qualities of pu-erh tea.

Raw pu-erh and maocha: After picking appropriate tender leaves, the first step in making raw or ripened pu’er is an optional wilting/withering stage, thus converting the leaf to maocha (literally, “light green rough tea” or “rough tea” respectively). Plucked leaves are handled gingerly to prevent bruising and unwanted oxidation. Weather permitting, the leaves are then spread out in the sun or a ventilated space to wilt and remove some of the water content. On overcast or rainy days, the leaves will be wilted by light heating, a slight difference in processing that will affect the quality of the resulting maocha and pu’er. The wilting process may be skipped altogether depending on the tea processor.

The leaves are then dry pan-fried using a large wok in a process called “kill green”, which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun. Unlike green tea produced in china which is dried with hot air after the pan-frying stage to completely kill enzyme activity, leaves used in the production of pu-erh are not air-dried after pan-frying, which leaves a small amount of enzymes which contribute a minor amount of oxidation to the leaves during sun-drying. The bruising of the tea is also important in helping this minimal oxidation to occur, and both of these steps are significant in contributing to the unique characteristics of pu-erh tea. Once dry, maocha can be sent directly to the factory to be pressed into raw pu’er, or to undergo further processing to make ripened pu’er. Sometimes Mao Cha is sold directly as loose-leaf “raw” Sheng Cha or it can be matured in loose leaf form, requiring only two to three years due to the faster rate of natural fermentation in an uncompressed state. This tea is then pressed into numerous shapes and sold as a more matured “raw” Sheng Cha.

Ripe pu-erh: “Ripened” Shou Cha tea is pressed maocha that has been specially processed to imitate aged “raw” Sheng Cha tea. Although it is also known in English as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may come be due to inaccurate translation, as shú means both “fully cooked” and “fully ripened”.

The process used to convert máochá into ripened pu’er manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi ( “wet piling”), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.

The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu’er of high quality. Poor control in fermentation/oxidation process can result in bad ripened pu’er, characterized by badly decomposed leaves and an aroma and texture reminiscent of compost. The ripening process typically takes anywhere from half to a whole a year. For example, a ripened pu’er produced in early 2004 will be pressed in the winter of 2004/2005, and appear on the market between late 2005 and early 2006.

Pu’er teas are often collectively classified in Western tea markets as post-fermentation, and in Eastern markets as black teas, but there is general confusion due to improper use of the terms “oxidation” and “fermentation”. Typically black tea is termed “fully fermented”, which is incorrect as the process used to create black tea is oxidation and does not involve microbial activity. Black teas are fully oxidized, green teas are unoxidized, and Oolong teas are partially oxidized to varying degrees.

All Pu-erh teas undergo some oxidation during sun drying and then become either:
1.Fully fermented with microbes during a processing phase which is largely anaerobic, i.e. without the presence of oxygen. This phase is similar to composting and results in Shu (ripened) Pu-erh
2.Partly fermented by microbial action, and partly oxidized during the natural aging process resulting in Sheng (raw) Pu-erh. The aging process depends on how the Sheng Pu-erh is stored, which determines the degree of fermentation and oxidization achieved.

Pu’er tea can generally improve in taste over time (due to natural secondary oxidation and fermentation). Teas that can be aged finely are typically: .Made from high quality material, Processed skillfully, Stored properly over the years.

The common misconception is that all types of pu’er tea will improve in taste—and therefore gain in value—as they get older. There are many requisite variables for a pu’er tea to age beautifully. Further, the ripe (shou) pu’er will not evolve as dramatically as the raw (sheng) type will over time due to secondary oxidation and fermentation. As with wine, only finely made and properly stored teas will improve and increase in value. Similarly, only a small percentage of teas will improve over a long period of time.

Third Saturday

Honeybush

From Wikipedia

Cyclopia, better known by the common name Honeybush, is a genus of flowering plants in the legume family, Fabaceae, of the subfamily Faboideae. The description was published by Étienne Pierre Ventenat in 1808. The name Ibbetsonia, published two years later, is regarded as a synonym of this genus; John Sims had commemorated the physiologist Agnes Ibbetson with this name. Another common name is ‘Heuningbos’ in Afrikaans.

The leaves of honeybush are commonly used to make tisanes or “herbal teas”. It grows only in small areas in the southwest and southeast of South Africa and has many similarities with rooibos.

Honeybush is so named because the flowers smell of honey. The taste of honeybush tea is similar to that of rooibos but a little sweeter. In some rural districts it used to be common practice to keep a kettle of honeybush tea infusing on the stove ready for drinking while scenting the whole house — unlike tea prepared from Camellia sinensis, the product does not turn bitter with long-term simmering.

There are 23 or 24 species of honeybush tea found in the wild, of which mainly 4 or 5 are in widespread home or commercial use. These are: Cyclopia intermedia, known as ‘bergtee’ (mountain tea), found between Port Elizabeth and the edge of the Langkloof. Cyclopia subternata, known as ‘vleitee’ (marshland tea) or ‘valleitee’ (valley tea). Cyclopia genistoides, known as ‘kustee’ (coastal tea), found mostly in the Western Cape near Yserfontein and Darling and also thriving in the South Cape if cultivated. Cyclopia sessiliflora, known as ‘Heidelberg-tee’, named after the town Heidelberg in South Africa, where it grows in the local mountain range. Cyclopia maculata, grown in the Outeniqua area near George.

Some species can be cultivated whereas others have resisted all attempts at cultivation and must be harvested in the wild. It is not always easy to discover what the seeds need to enable them to germinate; some kinds bear elaiosomes and might be dependent on the services of particular ants or birds. Cyclopia intermedia (mountain tea) is one of the teas that is harvested in the Kouga mountains where it grows naturally. Mountain tea regenerates within three years after harvesting or devastation by fire; consequently less than one third of the mountain yield is available for harvesting each year by rotation.

There are two methods of processing honeybush for use in tea. In the traditional method, the leaves of the bush are harvested, cut and bruised (often with mechanical rollers), and then left in the sun to oxidise. The modern, industralised process oxidises the leaves in rotating, heated tanks at temperatures of 70 to 90 degrees Celsius, for two to three days. The leaves are then air dried.

Afterwards, the leaves are sifted and graded according to the application: Super Fine (mostly used for string & tag tea bags), Regular Fine (mostly used for swimming tea bags or loose tea application), Coarse (mostly used for loose tea application)

Honeybush is low in tannin (0.45%). Some of the active compounds present in honeybush include: Isoflavones, Flavones, Cinnamic acids
Coumestans, Xanthonoids, Mangiferin and isomangiferin (Cyclopia subternata).