Everything about Tea
Special climatic conditions and highly developed methods of tea cultivation. An evergreen plant of the Camellia family. Stories about the origins of tea. Chinese Tea Ceremony. Japanese Ceremony (Chaji). A brief history of chanoyu. Russian Tea Ceremonies.
| Рубрика | Кулинария и продукты питания |
| Вид | реферат |
| Язык | английский |
| Дата добавления | 27.03.2013 |
| Размер файла | 113,5 K |
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So dominant was the tea culture within the English speaking cultures that many of these words came to hold a permanent place in our language.
· "Mandarin" (from the Portuguese "mandar" meaning to order) - the court official empowered by the emperor to trade tea.
· "Cash" (from the Portuguese "caixa" meaning case or money box)-the currency of tea transactions.
· "Caddy" (from the Chinese word for one pound weight)-the standard tea trade container.
· "Chow" (from the Indian word for food cargo)-slang for food.
The Opium Wars
Not only was language a problem, but so was the currency. Vast sums of money were spent on tea. To take such large amounts of money physically out of England would have financially collapsed the country and been impossible to transport safely half way around the world. With plantations in newly occupied India, the John Company saw a solution. In India they could grow the inexpensive crop of opium and use it as a means of exchange. Because of its addictive nature, the demand for the drug would be lifelong, insuring an unending market.
Chinese emperors tried to maintain the forced distance between the Chinese people and the "devils". But disorder in the Chinese culture and foreign military might prevented it. The Opium Wars broke out with the English ready to go to war for free trade (their right to sell opium). By 1842 England had gained enough military advantages to enable her to sell opium in China undisturbed until 1908.
America Enters the Tea Trade
The first three American millionaires, T. H. Perkins of Boston, Stephen Girard of Philadelphia, and John Jacob Astor of New York, all made their fortunes in the China trade. America began direct trade with China soon after the Revolution was over in 1789. America's newer, faster clipper ships outsailed the slower, heavier English "tea wagons" that had until then dominated the trade. This forced the English navy to update their fleet, a fact America would have to address in the War of 1812.
The new American ships established sailing records that still stand for speed and distance. John Jacob Astor began his tea trading in 1800. He required a minimum profit on each venture of 50% and often made 100%. Stephen Girard of Philadelphia was known as the "gentle tea merchant". His critical loans to the young (and still weak) American government enabled the nation to re-arm for the War of 1812. The orphanage founded by him still perpetuates his good name. Thomas Perkins was from one of Boston's oldest sailing families. The Chinese trust in him as a gentleman of his word enabled him to conduct enormous transactions half way around the world without a single written contract. His word and his handshake was enough so great was his honor in the eyes of the Chinese.
It is to their everlasting credit that none of these men ever paid for tea with opium. America was able to break the English tea monopoly because its ships were faster and America paid in gold.
The Clipper Days
By the mid-1800's the world was involved in a global clipper race as nations competed with each other to claim the fastest ships. England and America were the leading rivals. Each year the tall ships would race from China to the Tea Exchange in London to bring in the first tea for auction. Though beginning half way around the world, the mastery of the crews was such that the great ships often raced up the Thames separated by only by minutes. But by 1871 the newer steamships began to replace these great ships
Global Tea Plantations Develop
The Scottish botanist/adventurer Robert Fortune, who spoke fluent Chinese, was able to sneak into mainland China the first year after the Opium War. He obtained some of the closely guarded tea seeds and made notes on tea cultivation. With support from the Crown, various experiments in growing tea in India were attempted. Many of these failed due to bad soil selection and incorrect planting techniques, ruining many a younger son of a noble family. Through each failure, however, the technology was perfected. Finally, after years of trial and error, fortunes made and lost, the English tea plantations in India and other parts of Asia flourished. The great English tea marketing companies were founded and production mechanized as the world industrialized in the late 1880's.
Tea Inventions in America: Iced Tea and Teabags
America stabilized her government, strengthened her economy, and expanded her borders and interests. By 1904 the United States was ready for the world to see her development at the St. Louis World's Fair. Trade exhibitors from around the world brought their products to America's first World's Fair. One such merchant was Richard Blechynden, a tea plantation owner. Originally, he had planned to give away free samples of hot tea to fair visitors. But when a heat wave hit, no one was interested. To save his investment of time and travel, he dumped a load of ice into the brewed tea and served the first "iced tea". It was (along with the Egyptian fan dancer) the hit of the Fair.
Four years later, Thomas Sullivan of New York developed the concept of "bagged tea". As a tea merchant, he carefully wrapped each sample delivered to restaurants for their consideration. He recognized a natural marketing opportunity when he realized the restaurants were brewing the samples "in the bags" to avoid the mess of tea leaves in the kitchens.
Tea Rooms, Tea Courts, and Tea Dances
Beginning in the late 1880's in both America and England, fine hotels began to offer tea service in tea rooms and tea courts. Served in the late afternoon, Victorian ladies (and their gentlemen friends) could meet for tea and conversation. Many of these tea services became the hallmark of the elegance of the hotel, such as the tea services at the Ritz (Boston) and the Plaza (New York).
By 1910 hotels began to host afternoon tea dances as dance craze after dance craze swept the United States and England. Often considered wasteful by older people they provided a place for the new "working girl" to meet men in a city, far from home and family. (Indeed, the editor of Vogue once fired a large number of female secretarial workers for "wasting their time at tea dances").
Afternoon Tea Today in the USA
Tea is more popular than ever in America today. Currently, there is a re-awakening of interest in tea as many Americans seek a more positive, healthy lifestyle. Fine hotels throughout the United States are re-establishing or planning for the first time afternoon tea services.
The Legendary Origins of Tea
The story of tea began in ancient China over 5,000 years ago. According to legend, Shen Nung, an early emperor was a skilled ruler, creative scientist and patron of the arts. His far-sighted edicts required, among other things, that all drinking water be boiled as a hygienic precaution. One summer day while visiting a distant region of his realm, he and the court stopped to rest. In accordance with his ruling, the servants began to boil water for the court to drink. Dried leaves from the near by bush fell into the boiling water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new liquid, drank some, and found it very refreshing. And so, according to legend, tea was created. (This myth maintains such a practical narrative, that many mythologists believe it may relate closely to the actual events, now lost in ancient history.).
The Chinese Influence
Tea consumption spread throughout the Chinese culture reaching into every aspect of the society. In 800 A.D. Lu Yu wrote the first definitive book on tea, the Ch'a Ching. This amazing man was orphaned as a child and raised by scholarly Buddhist monks in one of China's finest monasteries. However, as a young man, he rebelled against the discipline of priestly training which had made him a skilled observer. His fame as a performer increased with each year, but he felt his life lacked meaning. Finally, in mid-life, he retired for five years into seclusion. Drawing from his vast memory of observed events and places, he codified the various methods of tea cultivation and preparation in ancient China. The vast definitive nature of his work, projected him into near sainthood within his own lifetime. Patronized by the Emperor himself, his work clearly showed the Zen Buddhist philosophy to which he was exposed as a child. It was this form of tea service that Zen Buddhist missionaries would later introduce to imperial Japan.
According to Chinese legend, tea was discovered by emperor Shen Nung in 2737 B.C.E. While boiling water one morning, leaves from a nearby plant fell into the pot. He liked the taste and discovered that not only did this new infusion of herbs quench thirst, but also reduced the need for sleep and cheered the heart. He continued to drink what we now know as tea, and shared the beverage with others.
The Japanese legend tells a different tale. According to the Japanese, the Chinese Buddhist saint, Bodhidharma, became so overwhelmed by sleep while meditating that he tore off his eyelids and threw them on the ground. They took root and a tea plant grew. This explains both the invigorating effects of tea and the eyelid shape of the leaf (Ukers 1935: 7).
Demand in China for the new medicinal drink grew slowly, but eventually caused the destruction of many of the tea tree forests in China, as the entire tree was cut down to strip it of its leaves. With the appearance of tea cultivation, the plant was prevented from completely disappearing. By 350 CE tea drinking was common in China, and many grew the herb privately.
Tea was thought of as a medicinal drink in China until late in the sixth century. In 780 CE Chinese merchants commissioned the Ch'a Ching, a book about the history of tea to extol its virtues. An abridged version of the Ch'a Ching's description of the proper tea making process is as follows: after being plucked on a sunny day, the tea leaves must be baked over an even fire, with no wind. After baking they should be placed in a paper bag to cool. When completely cold the leaves can be ground. Then spring water should be heated to just under the boiling point and a pinch of salt added. Then bring it to a second boil, and stir only the middle portion of the liquid. Steep the ground tea leaves in this water in each cup individually and drink before it cools. The first and second cups taste the best, and more than four or five cups should not be consumed. The skill of making tea properly was highly valued in China, and an inability to make tea well, and with elegance, would cause disgrace. Making tea was an honor, and only the lord of the house was allowed this privilege and duty (Ukers 1935).
Tea drinking was especially popular in the T'ang Dynasty, 620 to 907 CE. Several different preparations were used to make tea, including the addition of onion, ginger, orange, or peppermint. Milk and sugar were never added to tea, although both were available and used in other foods. Different preparations of teas held different medicinal purposes, although by this time tea was primarily thought of as a beverage in spite of its believed healing properties.
Tea was a drink of the working people and the aristocracy, and was often drunk while entertaining, both casually and formally. Visitors were served tea, prepared by the lord of the house. Although consumed universally throughout China, tea was identified primarily with the southern and central provinces, where it played an important role in betrothals. It was the symbol of new marriages, as it was said that both tea bushes and new families must grow from a new seed. (Ukers 1935).
The Japanese Influence
The first tea seeds were brought to Japan by the returning Buddhist priest Yeisei, who had seen the value of tea in China in enhancing religious mediation. As a result, he is known as the "Father of Tea" in Japan. Because of this early association, tea in Japan has always been associated with Zen Buddhism. Tea received almost instant imperial sponsorship and spread rapidly from the royal court and monasteries to the other sections of Japanese society.
Tea was elevated to an art form resulting in the creation of the Japanese Tea Ceremony ("Cha-no-yu" or "the hot water for tea"). The best description of this complex art form was probably written by the Irish-Greek journalist-historian Lafcadio Hearn, one of the few foreigners ever to be granted Japanese citizenship during this era. He wrote from personal observation, "The Tea ceremony requires years of training and practice to graduate in art...yet the whole of this art, as to its detail, signifies no more than the making and serving of a cup of tea. The supremely important matter is that the act be performed in the most perfect, most polite, most graceful, most charming manner possible".
Such a purity of form, of expression prompted the creation of supportive arts and services. A special form of architecture (chaseki) developed for "tea houses", based on the duplication of the simplicity of a forest cottage. The cultural/artistic hostesses of Japan, the Geishi, began to specialize in the presentation of the tea ceremony. As more and more people became involved in the excitement surrounding tea, the purity of the original Zen concept was lost. The tea ceremony became corrupted, boisterous and highly embellished. "Tea Tournaments" were held among the wealthy where nobles competed among each other for rich prizes in naming various tea blends. Rewarding winners with gifts of silk, armor, and jewelry was totally alien to the original Zen attitude of the ceremony.
Three great Zen priests restored tea to its original place in Japanese society:
1. Ikkyu (1394-1481)-a prince who became a priest and was successful in guiding the nobles away from their corruption of the tea ceremony.
2. Murata Shuko (1422-1502)-the student of Ikkyu and very influential in re-introducing the Tea ceremony into Japanese society.
3. Sen-no Rikkyu (1521-1591)-priest who set the rigid standards for the ceremony, largely used intact today. Rikyo was successful in influencing the Shogun Toyotomi Hideyoshi, who became Japan's greatest patron of the "art of tea". A brilliant general, strategist, poet, and artist this unique leader facilitated the final and complete integration of tea into the pattern of Japanese life. So complete was this acceptance, that tea was viewed as the ultimate gift, and warlords paused for tea before battles.
Story of Indian Tea The history of Tea in India, however, goes back as far as 1774, when a consignment of tea seeds from China arrived in this country. In 1778, Sir Joseph Banks, in a note on the cultivation of new crops, suggested that experiments be made with Tea which he felt could grow well between the 26th and the 30th parallels of latitude. He also suggested the possibility of importing tea-growers and tea-makers from China. In 1793, Banks visited China to obtain detailed information about the cultivation and manufacture of tea. Thereafter, a consignment of seeds and plants was sent back to Calcutta.
Shortly thereafter,in the 1820s, the Bruce brothers appeared on the scene. During his travels in Assam, Robert Bruce discovered that tea existed in those areas and asked for a specimen of the tea plant. From these early beginnings, and largely as a result of an unending stream of dedicated planters, the industry has spread in northeast India. Indeed , the whole of the Brahmaputra Valley is now almost one great green carpet and from there, it has spilled over into the Dooars and into the foothills of the Himalayas.
Recipes of tea
The tea taster's is a specialised function demanding talent cultivated during years of training and experience. The sense of taste is only one of the many faculties a taster must cultivate. Of the five human senses of smell, sight and touch areas essential in tasting tea as is the sense of taste. The term 'tea tasting' is therefore a part-nomer for what is a comprehensive examination of tea.
Close Scrutiny
Before a taster Begins his work, sample of tea are infused or brewed. Each sample is infused in boiling water for six minutes. The liquor or liquid is then separated from the infused leaf. White porcelain cups and pots are use to ensure an authentic view of liquor colour.
When ready for tasting, the taster first examine two or three ounces of dry leaf tea. Good black tea should have a uniform black colour with a bloom or sheen. it should contain golden tips( the more the better) which come from the 'buds' and not from two leafs. Brown stalk and fibre are unwelcome as they represent the hard stem between leaves. The taster checks the size and evenness of the leaves. The style of the tea is just as important; a well twisted heavy leaf is desirable while a flaky style is not. His sense of touch helps him verify whether the tea is crisp and well-dried. A spongy feel indicates that the tea contains a high percentage of moisture and therefore will not 'Keep' well deteriorate early.
Decisive factory
Then tea taster's eye turn to the infused leaf to see its colour, its uniformity and brightness. The infused leaf gives a cross-section view of the tea and therefore a look of sniff are helpful. Until now the taster has not used his palate which is of course, the most decisive factor in the examination of tea, but before he tastes, he carefully looks at the colour of liquor to see how bright and golden it is.He then proceeds to taste by sipping about a spoonful of the liquor and rolling it in his mouth for a few second The tea taster's is a specialised function demanding talent cultivated during years of training and experience. The sense of taste is only one of the many faculties a taster must cultivate. Of the five human senses of smell, sight and touch areas essential in tasting tea as is the sense of taste. The term 'tea tasting' is therefore a part-nomer for what is a comprehensive examination of tea.
Palate Memory
Trained sensitive taste buds and a keen sense of smell are essential to detect so much in such a short time, but they are not all.An encyclopedic palate memory is must for a successful tea taster. No tea can be tasted and valued in abstract. The taster must be able to compare it with a number of teas he have tasted over years and which are no longer available. Without experience and a long association with a wide range of teas, a taster can not do justice to his work The taster is often called upon to assist the producer in improving quality. He must be intimately familiar with the various process of tea manufacture. Otherwise he cannot relate a shortcoming in the tea with a particular fault in manufacture.
Cool Ways to Enjoy Stash Tea
Tea Shakes are cool combinations of iced teas, fruit juices or fruit syrups, shaken until cold and frothy, poured into a tall, cool glass and then garnished with fruit or mint. Our Smoothies combine fresh fruit, iced teas and ice cream in a blender until smooth and creamy.
Iced tea pops are easy and fun to make. They make healthy and delicious low calorie treats, perfect for the entire family. Stash makes it easy with our frozen pop mold. This durable plastic mold makes 8 pops at a time and stores neatly in the freezer door to save space. Simply fill the mold with your favorite iced tea (or try tea with fruit or juice), insert pop sticks and freeze until firm.
Hot Tea Recipes
Liven up your holiday gatherings and special celebrations with festive hot tea recipes including Egg Nog, Hot Spiced Tea, and Chocolate Mint Tea. These recipes are a great alternative to alcoholic beverages.
Cooking with Stash Teas
Teas are not only for drinking, but can be used as seasonings in recipes as a dry ingredient or a liquid concentrate. Create tasty recipes by combining fresh brewed teas with everyday ingredients for a delicious meal.
Our herbal teas are not only great for drinking, but add zest to your favorite recipes. Herbal teas are a very healthy seasoning. They have no calories or fat, and are less expensive than most spices and seasonings in your local grocery store.
Stash herbal teas contain no true tea leaves, but are created from an international collection of herbs and spices such as Moroccan rosebuds, Oregon mint, tropical hibiscus, cinnamon from Indonesia and more. These all natural botanical ingredients are combined to create exciting flavors and aromas in a rainbow of colors from pale yellow to deep red. Each Stash herbal tea has a unique taste and aroma.
True teas are made from the dried leaves of the Camellia sinensis, the tea plant. Due to the texture of the tea leaf, recipes turn out better when a brew is made using tea bags versus loose leaf tea. Once brewing is completed, the tea bags are disposed of and only the liquid is added to the recipe. From the smokiness of a Lapsang Souchong, to a sparkling Ceylon, the different flavors that can be achieved are endless. Flavored black teas such as Chai Spice and Peach can add new dimensions to your everyday recipes that everyone is sure to enjoy.
BlackCurrant Escape
INGREDIENTS:
For each 16 oz glass:
· 2 cups vanilla ice cream
· 2 Stash Wild BlackCurrant tea bags ORDER
· 1/4 tsp. Blackcurrant syrup ( optional )
Directions:
In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
To Serve:
Garnish with whipped cream
Casablanca Cooler
INGREDIENTS:
· 4 oz. of ice
· 8 oz Stash Iced Tea (Stash Moroccan Mint ORDER or Premium Green ORDER)
· 4 oz tropical juice*
· 1 oz passion fruit syrup**
Directions:
Combine ice, iced tea, tropical juice and passionfruit syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Garnish as desired.
* Make your own tropical blend of juice with 1/3 pineapple juice, 2/3 orange juice and a splash of passion fruit syrup.
Cherry Cream
INGREDIENTS:
· 1 cup Stash Irish Breakfast Tea ORDER
· 1 cup cherry juice
· 1 shot cherry syrup
· 1/4 cup half & half
· Ice cubes
Directions:
Place one tea bag of Stash Irish Breakfast Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with cherry juice, cherry syrup, cream and ice. Makes one 20 oz. serving.
Citrus Sipper
INGREDIENTS:
· 6 oz. of Stash Earl Grey ORDER
· 1 shot of lemon & lime syrup
· Ice
Directions:
Shake and pour
Coconut Ice Cream
INGREDIENTS:
· 5 Stash Lemon Spice teabags ORDER
· 1/2 t. allspice
· 1 c. boiling water
· 1 c. evaporated milk, scalded
· 3 eggs, separated
· 1 1/2 c. sugar
· 1/4 t. salt
· 1 T. lemon juice
· 1 c. heavy cream
· 1 c. coconut finely chopped
· 2 t. grated lemon rind
Directions:
Put teabags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature. Beat egg yolks, 1 c. sugar and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool. Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm.
Serves 8
Cranberry Twister
INGREDIENTS:
· 1 cup Stash Irish Breakfast Tea ORDER
· 1 cup prepared cranberry, raspberry, strawberry juice
· 1 shot raspberry syrup
· Ice cubes
Directions:
Place one tea bag of Stash Irish Breakfast Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup)boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with juice, raspberry syrup, and ice. Makes one 18 oz. serving.
Fiji Iced Tea
Our special interpretation of traditional Thai iced tea.
INGREDIENTS:
· 4 oz. of ice
· 8 oz of Stash English ORDER or Irish Breakfast ORDER tea brewed double strength
· 2 oz coconut syrup
· 1 oz cream or half-and-half
Directions:
Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.
Green Apple Sparkler
INGREDIENTS:
· 4 Stash Moroccan Mint Green tea bags ORDER
· 1 1/3 cups boiling water
· 2 cups apple juice
· 1 cup sparkling water
· Ice cubes
Directions:
Steep Stash Moroccan Mint Green tea bags in boiling water for 3 to 5 minutes. Gently squeeze tea bags and remove. Add apple juice and sparkling water. Pour over ice. Serves 4.
Green Banana
INGREDIENTS:
· 1 cup Stash Premium Green Tea ORDER
· 1 cup Banana Pineapple Nectar
· Ice cubes
Directions:
Place one tea bag of Stash Premium Green Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with banana pineapple nectar and ice. Makes on 16 oz. serving.
Apricot Tea Sparkler
INGREDIENTS:
· 1 1/3 cups tea concentrate (made from Stash Irish Breakfast tea) ORDER
· 1 1/3 cups apricot nectar
· 1 1/3 cups sparkling water
· Ice cubes
Directions:
Combine concentrate, apricot nectar and sparkling water. Pour into ice filled glasses. Makes 4 servings.
Ginger Sparkler
INGREDIENTS:
· 1 1/3 cups tea concentrate (made from Stash Tea Premium Green tea) ORDER
· 1/4 cup finely chopped crystallized ginger
· 2 2/3 cups chilled ginger ale
· Ice cubes
Directions:
Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.
Chinese poems about tea
by Sen Rikyu In memory of Michael A. Birch.
"Hishaku nite sayu to mizu to wo kumu toki ha kumu to omowaji, motsu to omowaji." When scooping hot or cold water with the hishaku, do not think of scooping with it or holding it.
"Hishaku nite yu o kumu toki no narai niha mittsu no kokoroe arumono zo kashi." When scooping hot water with the bamboo ladle, there are three things which require strict attention.
"Yu wo kumu ha hishaku ni kokoro tsuki no wa no sononenuyoni kakugoshe kumu." You should resolve to scoop water without damaging the neck of the bamboo ladle.
"Furo koicha kanarazu kama ni mizu sasuto hitosujini omou hito ha ayamari." A person who unquestioningly thinks that water must be added to the kettle when preparing thick tea during the brazier (furo) season is mistaken.
"Akatsuki ha sukiya no uchi mo andon ni yakai nadoniha tankei wo oke." For dawn gatherings, use andon even in the tearoom; for evening gatherings, set out tankei.
"Hanaire no orekugi utsu ha jishikii yori sanjaku sanzun gobu amari mo ari." When putting in the hook for the flower container, position it 3 shaku, 3 sun, 5 bu from the floor of the alcove.
"Kama hitotsu areba chanoyu ha naru mono wo kazu no dogu wo motsu ha orokana." Having one kettle you can make tea; it is foolish to possess many utensils.
"Hishaku nite sayu to mizu to wo kumu toki ha kumu to omowaji, motsu to omowaji." When scooping hot or cold water with the hishaku, do not think of scooping with it or holding it.
"Hishaku nite yu o kumu toki no narai niha mittsu no kokoroe arumono zo kashi." When scooping hot water with the bamboo ladle, there are three things which require strict attention.
"Yu wo kumu ha hishaku ni kokoro tsuki no wa no sononenuyoni kakugoshe kumu." You should resolve to scoop water without damaging the neck of the bamboo ladle.
"Furo koicha kanarazu kama ni mizu sasuto hitosujini omou hito ha ayamari." A person who unquestioningly thinks that water must be added to the kettle when preparing thick tea during the brazier (furo) season is mistaken.
"Akatsuki ha sukiya no uchi mo andon ni yakai nadoniha tankei wo oke." For dawn gatherings, use andon even in the tearoom; for evening gatherings, set out tankei.
"Hanaire no orekugi utsu ha jishikii yori sanjaku sanzun gobu amari mo ari." When putting in the hook for the flower container, position it 3 shaku, 3 sun, 5 bu from the floor of the alcove.
"Kama hitotsu areba chanoyu ha naru mono wo kazu no dogu wo motsu ha orokana." Having one kettle you can make tea; it is foolish to possess many utensils.
Benefits of tea
Benefits of Tea
Non-herbal Tea is rich in antioxidant polyphenols (catechins, flavonols, theaflavins and thearubigins). These antioxidants are believed to be the active ingredients behind the beneficial effects of tea. Antioxidants help repair damage to cells and blood vessel walls from free radicals. They also help reduce blood clots which could lessen the risk of a heart attack. Flavonoids are also found in varying amounts of fruits and vegetables as well.
While drinking non-herbal tea has been promoted to cure everything from cancer to reduced heart attack, scientific studies are not conclusive.
Experts at King's College, London studied 340 men and women who had suffered heart attacks and matched them by age, gender and neighborhood residence with people who had no history of heart attacks. They then compared the two groups' coffee and tea drinking habits for a year. The tea drinkers drank black tea as opposed to green tea (which contains fewer flavonoids) or herbal teas (which contain none).
Findings revealed that the tea drinkers' risk of a heart attack approached half of the non-tea drinkers. Scientists speculate that tea's beneficial cardio effects are due to the beverage's large amounts of flavonoids.
Two cups of tea also have the equivalent antioxidant activity of one and a half glasses of red wine, 12 glasses of white wine, seven glasses of orange juice and 12 glasses of beer.
Tea consumption tended to reduce the development of aortic atherosclerosis in rabbits when studied in a laboratory setting. Tea polyphenols exert marked effects on cells, and inhibit neutrophil migration and inflammatory responses, sometimes at low concentrations. Other studies have shown no significant difference. Unfortunately epidemiological evidence relating regular consumption of tea or related polyphenols to cardiovascular heart disease is equivocal. Specifically, catechins are absorbed from tea, but low plasma concentrations are attained and whether such low plasma level have therapeutic effect remains to be validated. Also, the bioavailability of theaflavins and thearubigins is unknown at this time. Tea does not reduce blood pressure or plasma lipids in well-controlled human trials, although sporadic case reports have been positive. Tea polyphenols inhibit LDL lipid peroxidation in vitro, but the effect ex vivo is small.
Antioxidant Content of Tea
The antioxidant content of various types of tea has been well studied. An analysis on 20 common brands of tea has shown that they contain widely varying amounts of antioxidants, which are known to help fight off cancer and heart disease among other illnesses.
The following teas were brewed for 3 minutes each and the antioxidant level is shown below:
|
Brand of Tea |
Catechin content (in milligrams) |
|
|
Celestial Seasonings Green Tea |
217 |
|
|
Lipton Green Tea |
201 |
|
|
Bigelow Darjeeling Blend (black tea) |
164 |
|
|
Uncle Lee's Green Tea |
157 |
|
|
Stash Premium Green Tea Decaf |
53 |
|
|
Twinings Earl Grey Black Tea |
46 |
|
|
Bigelow Constant Comment (black tea) |
38 |
|
|
Bigelow Constant Comment Decaf |
10 |
|
|
Lipton Lemon Iced Tea |
0 |
|
|
Snapple Peach Iced Tea |
0 |
The overwhelming of all tea consumed in the U.S. is black tea. The processing method of tea may account for some of the differences in antioxidant levels. Green tea is commonly thought to have more antioxidants than black tea. This was often, but not always the case. Most scientists that have really studied this have found that the number of antioxidants in black tea is actually higher than what is found in green tea.
Tea and Caffeine Caffeine was first discovered in tea in 1827, and was named theine. It was later found in mate and various other plants. Eventually it was shown that the theine of tea was identical with the caffeine of coffee, and the term theine was then dropped.
Caffeine is the most widely used drug in the world today. Found in beverages like coffee, tea and soft drinks, it is consumed by 8 out of 10 adults in the Western world today. Its toxic effect is without doubt.
In the study, a group of 10 healthy volunteers were given either inactive placebo capsules or capsules containing 100 milligrams of caffeine--a quantity equivalent to one cup of coffee or 2-3 cups of tea. The volunteers were then given the opposite capsule from the previous dosage on another day. The results showed that caffeine consumption caused an increase in wave reflection -- a measure of arterial stiffness -- for at least 2 hours.
Just one cup of coffee or two cups of tea is enough to harden a person's arteries for several hours afterwards. This puts extra pressure on the heart, thus increasing the risk of heart attack or stroke. The same amount of caffeine can raise the blood pressure by 5 to 10 millimeters of mercury. If this increase is on a regular basis, it could have negative repercussions on a person's long-term prognosis.
It is evident today that many of our cancers are related to a dominance of estrogen. In a world flooded with estrogen and estrogen-like compounds, it is important for our body to have as low an estrogen load as possible.
Studies have shown that drinking more than two cups of coffee (400 mg of caffeine) a day may increase estrogen levels in women. It could also lead to problems such as endometriosis and breast pain.
Having high levels of estrogen for women in such cases can be detrimental as it can lead to breast cancer in women and prostate cancer in men. Those who have a family history of cancer also have a higher risk.
In a clinical trial conducted, about 500 women between the ages of 36 to 45 were studied. These women were not pregnant, not breast-feeding or having hormonal treatment. They were interviewed regarding their diets, smoking habits, height and weight. Their hormone levels during the first five days of their menstrual cycle was also measured.
The results showed that women who consumed more than one cup of coffee ( or two cups of tea) a day had significantly higher levels of estrogen during the early follicular phase of their menstrual cycle. Those who consumed at least 500 mg of caffeine daily, the equivalent of four or five cups of coffee (or 10 cups of tea in caffeine equivalent) had nearly 70% more estrogen than women who consumed less than 100 mg of caffeine daily.
Caffeine intake from all sources was associated with higher estrogen levels regardless of the women's age, body mass index (BMI), caloric intake, smoking habits, alcohol and cholesterol intake. Caffeine consumption increases estradiol levels. There are three different forms of estrogen in the body - estrone, estradiol, and estriol. Estradiol is the form that is pro-cancerous. Women should limit their intake of coffee to not more than one to two cups daily to decrease their risk of having more serious health problems.
Chronic high caffeine intake can also lead to adrenal gland exhaustion and the reduction of production of progesterone. The proper progesterone to estrogen ratio is therefore not maintained, resulting in further estrogen dominance.
In summary, chronic long term caffeine consumption from non-herbal tea can lead to increased cardiac stimulation, estrogen dominance, and adrenal gland exhaustion.
How much caffeine is in Tea?
Other than herbal tea such as chamomile tea, all non-herbal tea contain caffeine, though less than coffee.
The amounts of caffeine in any single serving of these beverages vary significantly. The amount of caffeine in coffee or tea depends on a number of factors, including the variety of coffee bean or tea leaf, where it is grown, particle size used, (the particular coffee "grind" or tea leaf cut), and the method and length of brewing or steeping. Also with tea, studies show that leaf location on the tea plant, affects content of caffeine in that leaf.
On the average, coffee contains the most caffeine, and tea provides only 1/2 to 1/3 as much. One of the more confusing aspects of caffeine content is the fact that coffee contains less caffeine than tea when measured in its dry form. The caffeine content of a prepared cup of coffee is significantly higher than the caffeine content of a prepared cup of tea.
The length of the infusion in water also affects caffeine content. Black tea infused for 5 minutes yields 40-100 milligrams, whereas a 3-minute infusion produces 20-40 milligrams, or half as much.
Caffeine Content Comparison
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Caffeine Content Comparisons |
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The following is the approximate caffeine content of various beverages |
Milligrams of Caffeine |
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|
Item |
Average per serving |
Range |
|
|
Coffee (5 oz. cup) |
90 |
40 - 170 |
|
|
Cola (12 oz. can) |
45 |
30 - 60 |
|
|
Black Tea (one tea bag) |
40 |
25 - 110 |
|
|
Oolong Tea (one tea bag in 8 oz) |
30 |
15 - 55 |
|
|
Green Tea (one tea bag in 8 oz) |
20 |
10 - 30 |
|
|
Decaf Coffee |
5 |
3-10 |
|
|
Decaf Tea (one tea bag in 8 oz) |
2 |
1 - 4 |
|
|
Herbal Tea (one tea bag in 8 oz) |
0 |
0 |
Decaffeinated tea may be the way to go if you have to drink non-herbal tea. There are 2 usual ways to decaffeinate tea, the more common one utilizing a chemical called ethyl acetate. This process, however, also diminishes the healthy effects of the tea by eliminating up to 70% of the polyphenols found in the tea. The other method of decaffeinating is by using carbon dioxide and water. This will retain about 95% of the healthy substances.
How do I know if I can tolerate the caffeine in Tea?
Caffeine tolerance varies greatly among individuals. Any natural compound, when taken in excess, can be toxic. Studies have shown a possibility that caffeine can interfere with fetal development, including lowering birth weight and contributing to skeletal and other abnormalities. Until they reach the age of seven or eight months, babies cannot get rid of caffeine metabolites, and traces of caffeine can appear in breast milk as well. Pregnant or nursing mothers should refrain from any caffeinated beverage, including tea (other than herbal tea).
For normal adults, your body will tell you if you listen carefully. Some people find it hard to fall asleep after drinking tea. Others may have palpitations or fast heart rate. Others may have sweaty palms. The individual reaction may vary. The stimulatory effect of tea can last for up to 36 hours in highly sensitive individuals, although the norm is somewhere between 2-8 hours.
Green Tea - As Good as It Sounds?
Hundreds of research studies over the past decade shows health enhancing effect of green tea - from cancer prevention to reduction in blood pressure. Widespread marketing and promotional campaign has made green tea a household word. Key ingredients for these benefits appear to be the polyphenols found in green tea that have strong antioxidant properties.
Experts at the University of Kansas have proclaimed that green tea is equal to 100 times of the antioxidant strength of Vitamin C and 25 times that of Vitamin E. A USDA study found that the antioxidant strength of green tea is better than that of 22 fruits and vegetables. The USDA Human Nutrition Research Center on Aging discovered that one cup of green tea brewed for up to three to five minutes contains about the same amount of antioxidants as one serving of vegetables.
The antioxidants in green tea help prevent or delay damage to body cells and tissues. They also reduce the risk of heart attack and protect blood vessels that feed the heart and brain. Green tea also appears to speed up calorie burning including fat-calorie burning.
Green Tea May Prevent Cancer
Green tea could prevent cancer due to its special ingredient, epigallocatechin gallate, which is found mainly in (670 g/kg) in green tea extract, in addition to the cateclins with antioxidant properties. To explore this claim, scientists treated cells grown with or without green tea extract with iron as an oxidative stimulus for two hours. Supplementation with green tea extract significantly decreased malondialdehyde production and DNA damage after iron oxidative treatment. Malondialdehyde is a lipid peroxidative product, which is believed to be a marker of radical generation and tissue damage. There was no effect on membrane distribution of n-3 fatty acids due to iron treatment in cells that were not treated with green tea.
Research has revealed that nearly all tea components strongly inhibit adduct formation with human DNA, as well as artificially induced free radicals. Beneficial enzyme such as glutathione-S-transferase is enhanced by nearly all tea components.
Green tea main components (hot aqueous, polyphenols, epicatechin, epicatechin gallate, epigallocatechin gallate) and black tea extracts (hot aqueous, polyphenols and theaflavins) also also been shown to strongly inhibited tumour transformation in rodent breast tissue cultures and epithelial cells as well as human lung epithelial cells in laboratory studieds. Ornithine decarboxylase activity (involved in the synthesis of urea, an end product of protein metabolism) was suppressed by nearly all the green tea extracts but none from black tea.
Hence the results show that black and green tea extracts helped reduce genetic mutation, anti-proliferation and anti-cancer incidences.
Green Tea Good for Brain
Chemicals found in green tea and other plants may prevent the brain damage that occurs after strokes and other brain injuries, say researchers from the University of California, San Francisco (UCSF). Researchers tested the effects in the laboratory of two plant-derived chemicals on brain cells under stress - gallotannin and nobotanin B. Gallotannin is found in green tea and other plants. Nobotanin B, a similar chemical, comes from the Brazilian glory bush. Both chemicals block PARG activity. Both gallotannin and nobotanin B also block brain cell death from chemicals that normally overly stimulate the cells.
The PARP/PARG system is activated by the release of cell-damaging oxygen radicals, a phenomenon called oxidative stress, and when cells become overexcited by various toxins. Blockers of PARP activity have already been used to prevent brain cell death but as PARG blockers, gallotannin and nobotanin B were 10 to 1,000 times more potent in preventing brain cell death caused by oxygen radicals. Gallotannin was 100 times more effective than antioxidants, which are chemicals that can soak up the toxic oxygen molecules.
Green Tea - Drink Only If You Have To
While numerous studies continue to show green tea's anti carcinogenic effect, intake of more than 1 cup a day is not warranted because there are simply many better ways to get the antioxidant from sources other than green tea without the caffeine. For example, Vitamin C and E are strong antioxidants that can be easily obtained from whole fruits and vegetables. Green tea is the best of all non-herbal tea. Unfortunately, it also contains caffeine and there is no apparent escape from this toxin. Caffeine is a stimulant and is not recommended for those with cardiovascular disease, adrenal compromised conditions.
It is unlikely that moderate consumption of green tea (one cup a day) will have any negative effect if the body is in optimum condition. Over indulgence should be avoided.
Herbal Tea
Herbs are found mainly in the form of teas, powders or extracts. Herbal teas can be made and consumed readily throughout the day, as they are mild and gentle. In contrast to non-herbal tea such as black or green tea, they contain no caffeine and are excellent detoxification tools and digestive aids. Herbal ingredients and commonly used ingredients that enhance intestinal motility include: senna leaf, peppermint leaf, stevia leaf, buckthorn bark, damiana leaf, RED peel, chamomile flower, and uva ursi leaf.
Detox Herbal Tea
This is a special group herbal tea that uses a blend of herbal tea and natural compounds that help with the digestive system, promote bowl movement, enhance weight loss, and detoxify the body. They are available in tea bags or raw tea that can be brewed.
Detox tea are best taken after the evening meal. (It is always good to eat your regular meal fortified with digestive enzymes to enhance breakdown of food in the gastro intestinal tract as a routine practice). Bear in mind that detox teas usually have a laxative effect. Start slowly if you are new to detox teas. You should begin by steeping the tea just 2 minutes (in 1-2 cups of water) for the first 3-5 days. As your system adjusts, you may increase steeping to 5 minutes. Most individuals will experience increased bowel movements or slight cramping sensation during the first few days. This is due to the initial cleansing of the body system and is normal.
A good detox tea will help produce a good bowl movement that is soft, smooth, and easy to pass, but not watery. It is not uncommon, however, to have experience of watery stool, especially during the initial cleansing process.
It should be noted that the consistency of the bowl movement varies greatly depending on the person. Adjust the amount of herbal tea you need to achieve the desired result. Suffice to say that the bowl movement should not be too watery on an on going basis, which can lead to dehydration and electrolyte imbalance if one is not careful. It is always a good habit to drink more water than normal during a detoxification and cleansing state.
Tea Tips:
Drink only herbal teas that contain no caffeine for general well-being.
Drink detox herbal tea after meals and during the day for detoxification and weight reduction.
If you have to drink regular non-herbal tea, green tea is the best. One cup a day should pose no negative effect.
The temperature of the tea does not matter. Tea, whether cold or hot, contains the same polyphenols and caffeine. (Polyphenols are a class of flavonoids that function as powerful antioxidants.) Iced tea is more dilute than hot tea; therefore the same amount of iced tea may contain less antioxidants than hot tea.
Avoid Ready-to-drink tea. It would be nice if you could the gain the health benefits of green tea in a ready-to-drink beverage, but the only truly healthy option is to brew your own. The problem with ready-to-drink, processed teas is that they tend to be high in calories and sugar. The companies that produce them have found a good tagline -- that green tea is good for you - and to make it more pleasing to the taste buds, they have loaded it with sugar or artificial sweeteners. Check the food label and avoid drinks or foods that contain high-fructose corn syrup. Although when in its natural state, which is in fruits, fructose is fine, high- fructose corn syrup will dramatically increase the blood sugar level when broken down in the body. This will, in turn, raise the insulin levels, which can lead to insulin resistance in the long run. For people who do not fancy the taste of traditional green tea, one variation is to steep it with ginger or mix it with ginger tea and some honey.
Production
China, the Homeland of Tea
China is the homeland of tea. Of the three major beverages of the world-- tea, coffee and cocoa-- tea is consumed by the largest number of people in the world.
China has tea-shrubs as early as five to six thousand years ago, and human cultivation of tea plants dates back two thousand years. Tea from China, along with her silk and porcelain, began to be known the world over more than a thousand years ago and has since always been an important Chinese export.
At present more than forty countries in the world grow tea with Asian countries producing 90% of the world's total output. All tea trees in other countries have their origin directly or indirectly in China. The word for tea leaves or tea as a drink in many countries are derivatives from the Chinese character "cha." The Russians call it "cha'i", which sounds like "chaye" (tea leaves) as it is pronounced in northern China, and the English word "tea" sounds similar to the pronunciation of its counterpart in Xiamen (Amoy). The Japanese character for tea is written exactly the same as it is in Chinese, though pronounced with a slight difference.
The habit of tea drinking spread to Japan in the 6th century, but it was not introduced to Europe and America till the 17th and 18th centuries. Now the number of tea drinkers in the world is legion and is still on the increase.
In the past dynasties, people not only formed a special way of tea-drinking, but also developed an art form called tea-drinking. This art form comprises of many aspects. The most noticeable ones are the making of tea, the way of brewing, the drinking utensils such as tea pot. The art of making tea is called "Cha dao", which was soon accepted as one of the most important cultures that Japan learned from China.
In Hangzhou, there is a tea museum, the only national museum of its kind, in which there are detailed description of the historic development of tea culture in China.
Tea Production
A new tea-plant must grow for five years before its leaves can be picked and, at 30 years of age, it will be too old to be productive. The trunk of the old plant must then be cut off to force new stems to grow out of the roots in the coming year. By repeated rehabilitation in this way, a plant may serve for about l00 years .
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