Tea 101: Little Known Facts

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Tea Tasting Notes
Tea 101 Little Known Facts
Leslie Allicks, Proprietor Lolas Tea House
130 Fifth Avenue Pelham, NY 10803 914
738-2100 www.lolasteahouse.com
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Tea Tasting Notes
How To

• HOW TO
• Always use fresh water, low in chlorine and
  calcium salts.
• Heat the water to just below boiling point, about
  90-95Celsius. 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.

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Tea Types
Green tea makes up approximately ten percent of
the worlds 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 bodys 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.
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Tea Types
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

• 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.

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