Tea 101: Little Known Facts Leslie Allicks, Proprietor Lola’s Tea House Fifth Avenue Pelham, NY Tea Color Texture Size & Shape Aroma Taste Tea Tasting Notes Tea Color Texture Size & Shape Aroma Taste Tea Color Texture Size & Shape Aroma Taste Tea Color Texture Size & Shape Aroma Taste

HOW TO Always use fresh water, low in chlorine and calcium salts. Heat the water to just below boiling point, about °Celsius. At this temperature the water begins to roar slightly. The tea leaves should be added to a pre-heated Tea pot, preferable ceramic or glass. One level tea spoon is sufficient for one cup or one tea bag. After the stipulated time, which may vary depending on the type of tea used the tea may be gently stirred, and poured into cups through a tea strainer. In the case of tea bags, the bag can be placed directly in the cup of hot water poured over it. Additives like sugar, milk, lemon etc., may be used as per individual preferences. Tea Color Texture Size & Shape Aroma Taste Tea Tasting Notes 27 How To Tea Color Texture Size & Shape Aroma Taste Tea Color Texture Size & Shape Aroma Taste Tea Color Texture Size & Shape Aroma Taste

Tea Types Green No Oxidation White Minimal Oxidation Oolong Partial Oxidation Black Complete Oxidation 3 6 Steep/Brew Times Green White Oolong Black Herbal Tisanes 1-3 minutes 3-8 minutes 1-5 minutes 3-5 minutes 5 minutes Green tea makes up approximately ten percent of the world’s tea. Green tea is greenish-yellow in color, with a grassy, astringent quality reminiscent of the fresh leaves. Scientific studies have shown that both green and black teas prevent cavities and gum disease, and increase the body’s antioxidant activity. White tea is the rarest of all tea types. A specialty of Fujian province on China's east coast, it was relatively hard to come by outside of China until recently. The name comes from the almost colorless liquor, and from the silvery hairs found on the buds of the plant. Delicate in flavor as well as color, the tea has a subtle, slightly sweet flavor and a mellow creamy or nutty quality. Often referred to as “the champagne of teas,” oolongs are considered to be among the finest – and therefore most expensive - teas in the world. Most oolongs hail from Taiwan; in China they are also referred to as pouchongs. Oolong tea is “semi-fermented,” meaning that it goes through a short period of oxidation (fermentation) that turns the leaves from green to red-brown. The liquor is pale yellow, with a floral, fruity quality - reminiscent of peaches – and a hint of smoke. Due to the delicacy of the flavor, connoisseurs generally prefer drinking it without milk, sugar or lemon. Though known to most of the world as “black tea,” the Chinese call it “red tea” due to its characteristic reddish-brown color. Black tea is the most common type of tea worldwide. It has a broad range of flavors, but is typically heartier and more assertive than green or oolong teas. It is made by fully fermenting the harvested leaves (for several hours) before the heating or drying processes occur. This oxidation imparts a dark coloring and triples the caffeine.

45 Tea Facts HISTORY The custom of drinking tea developed in China almost 5,000 years ago. Tea came to Europe overland from the East (by way of the Ottoman Empire and Russia) and the West (with European merchants) in the 17th century.  The custom of adding milk to tea developed because teacups used to be made of a delicate material that would break if the tea were too hot. Putting a little cold milk in the bottom of the cup preserved the family china. HEALTH Although tea contains more caffeine by weight than coffee, a pound of coffee makes only about forty cups, whereas a pound of tea will make as many as two hundred. So a cup of tea will contain far less caffeine than a cup of coffee Recent research suggests that tea, especially green and oolong varieties, is a potent anti-oxidant Tea is a natural source of fluoride and can help prevent tooth decay Tea Types Flavored tea is tossed with small amounts of fruit oil that imparts flavor to the leaves. Earl Grey tea, black tea flavored with oil of bergamot (a citrus fruit), is the most famous example. Some teas are flavored by the addition of dried herbs and spices such as mint, cinnamon or cloves. Masala Chai is the best known example. Tisanes are herbal, fruit or spice “teas” that do not contain tea. Rooibos (South African “red tea”), chamomile and mint are popular examples. Most tisanes are naturally caffeine free. However, some herbs have stimulant properties. Tea CategoryTea NameDescription BlackAssam (India)A very ‘robust’ taste Darjeeling (India)A mellow taste GreenGenmaicha (Japan) Tea blended with popped corn and toasted rice Gunpowder (China) A mellow taste FlavoredJasmineLight floral scent and taste White MelonFragrant with the essence of honeydew melon Tisanes/HerbalToasty AlmondAromatic-no hibiscus Mango Papaya Flip Aromatic-with hibiscus Herbal Tisanes