Tea

• Thought to have been discovered in China by Buddhist Monks
• Comes from the leaves of the Camilla Plant

        -different sub species
            *China has small leaves at higher elevation
            *Assam tea is large leaves at low elevation

Styles

• White
• Green
• Oolong
• Black

Green-specialty of Japan and China

• White tea is green whose chlorophyll has not developed yet
• It's toasted to arrest oxidative enzyme
• Brew quickly

        -1 tsp leaves for 6-8 oz water
        -1-2 minutes at 165°F
        -Leaves may be reused

Oolong-specialty of Taiwan

• A cross between green and black
• Partially fermented, allowed to oxidize some before being heat treated
• Brew at 203°F for 1-9 minutes

Black-specialty of India

• Fully oxidized
• Brew at 203°F for 3-5 minutes

        -English Breakfast Tea
        -Earl Grey
        -Darjeeling

Bags vs. Bulk

• Many bags use fannings (leftovers of tea leaves, mostly dust)
• High quality teas use the full leaves
• Orange pekoe is very good style/cut of tea
• Bulk is typically the best way to purchase and use tea

        -though not normal for customers

Herbal teas

• Not a real tea, as it doesn't come from the Camilla plant.
• Also known as a tisane
• Blend of herbs, spices and fruits.
• Rooibos

        -South African red tea
        -Herb that tastes like tea, but without caffeine

See notes on coffee