tea
How is tea produced?
The first step in tea production is the harvest. Most harvesting is still done by hand, which is very labor-intensive but a better result is achieved as the picker can choose the high-quality tip leaves and leave the coarser leaves toward the bottom of the branch.
The harvested leaves can be processed in two ways: CTC or orthodox.
CTC, which stands for “crush, tear, curl,” is used primarily for lower-quality leaves. CTC processing is done by machine; its name is actually fairly descriptive. The machines rapidly compress withered tea leaves, forcing out most of their sap; they then tear the leaves and curl them tightly into balls that look something like instant coffee crystals. The leaves are then “fired,” or dehydrated.
Most tea connoisseurs are not very interested in CTC tea, since this process does not allow for the careful treatment that high-quality leaves merit. But CTC has an important and legitimate role in the tea industry: since it is a mechanized process, it allows for the rapid processing of a high volume of leaves which otherwise would go to waste. It is also good for producing a strong, robust flavour from leaves of lesser quality; in fact, for many varieties of leaf CTC is the preferred processing method.
The orthodox method is a bit more complex, and is usually done mostly by hand. The process differs for black, green, and oolong teas. The basic steps in the production of black tea are withering, rolling, oxidation, and firing.
First, the leaves are spread out in the open (preferably in the shade) until they wither and become limp. This is so that they can be rolled without breaking.
Rolling is the next step. This is rarely done by hand any more; it is more often done by machine. Rolling helps mix together a variety of chemicals found naturally within the leaves, enhancing oxidation. After rolling, the clumped leaves are broken up and set to oxidize.
Oxidation, which starts during rolling, is allowed to proceed for an amount of time that depends on the variety of leaf. Longer oxidation usually produces a less flavorful but more pungent tea. Many texts refer to the oxidation process by the misleading term “fermentation.” However traditional and evocative the term may be, I think it is best avoided. Oxidation of tea leaves is a purely chemical process and has nothing to do with the yeast-based fermentation that produces bread or beer.
Finally, the leaves are heated, or “fired,” to end the oxidation process and dehydrate them so that they can be stored.
Oolong is produced just like black tea, except that the leaves are oxidized for less time.
Green tea is not oxidized at all. Some varieties are not even withered, but are simply harvested, sometimes steamed, fired and shipped out.
Tea seems to quench thirst, why is that?
A perhaps unexpected benefit of tea drinking is the resulting increase in water consumption, which protects against dehydration. Since caffeine is a mild diuretic, the benefit is not quite as great as drinking plain water; but it is real nonetheless. Two cups of tea are approximately equivalent to one cup of plain water in their hydrating effect.
Where does tea come from?
Tea was first cultivated and brewed in China , and many of the best varieties still come from China . Some of the finest oolongs in the world are grown in Taiwan. Japan also produces a considerable amount of green tea, most of which is consumed domestically.
After the British took up tea drinking, they began cultivating the plants native to India in order to have more control over the trade. India , Sri Lanka , and other South Asian countries produce a large portion of the world harvest.
Indonesia (primarily in Java and Sumatra ) produces a considerable harvest each year, most of which is exported for use in blends. Tea is also grown commercially in Turkey, Russia, Africa (notably Kenya ) and South America.
Can I grow tea plants myself?
As its botanical name suggests, the tea plant is a variety of camellia, and like other camellias it can be cultivated in a home garden. It is not well suited to indoor cultivation, though. It grows best outdoors in climates like its native ones: temperate, with warm summers and cool (not cold) winters
Large nurseries, particularly those that specialize in camellias, may be able to provide interested gardeners with tea plants ready for home growing.
How should I store tea?
Tea should be stored in an airtight, opaque container in a cool, dry place. Many tea retailers sell tea in metal tins that close tightly. Clear glass jars are acceptable only if you can keep them in a closed cupboard away from light. If you reuse containers, avoid using materials that retain odours, as the tea will pick them up.
The refrigerator is not a good place. The cold encourages water condensation, which can ruin the tea.
