Tea Tutorial
NUMI
P.O. Box 20420 Oakland, CA 94620
phone: 888.404.6864
web/email: www.numitea.com
[email protected]
Teas and Herbal Teasans
TEAS come from a single
plant, the Camellia
Sinensis. An evergreen
bush, tea is grown
predominantly in
southeastern Asia.
Harvesting, picking and
processing this evergreen
bush yields 4 classes of
tea: white, green, oolong
and black. Tea contains a
variety of health benefits
and caffeine.
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HERBAL TEASAN is our
term, derived from the
French tisane, for brewed
herbal beverages; which,
strictly speaking, are not
from the tea plant, Camellia
Sinensis. Herbal Teasans are
dried pure herbs, fruits and
flowers and are naturally
caffeine-free. Grown all over
the world, teasans have
been steeped in hot water
since the beginning of time
for a warm and soothing
beverage.
Legends of Tea
TEA has numerous legends with China and India both
laying claim to the origins of this mysterious plant.
CHINA: It is said that the Emperor Shen Nung who had published a book
on 366 medicinal herbs and instructed people to boil water for safe drinking
also discovered tea 4800 years ago. One afternoon in the year 2737 B.C.E.,
while boiling a pot of water and resting under a wild tea tree, a slight breeze
stirred the branches above and caused a few tea leaves to drift into the
simmering water. He drank the water and found, to his surprise, that it
made him feel uplifted and revitalized. He concluded that the leaves had
caused this and brought some back for further experimentation. This small
incident triggered the beginning of tea drinking in China and the world.
INDIA: Legend has it that Bodhidharma, an Indian Bodhisattva, went to
China in the 6th Century B.C.E. to teach Zen Buddhism. It is said that he
attained enlightenment after sitting in meditation in front of a cave for nine
years without blinking or moving his eyes.. One day he fell asleep during
meditation. During those years of meditation, his arms and legs atrophied,
shriveled up, and fell off. Apparently, in his last year, he dozed off during
meditation, and in anger, cut off his eyelids, which fell to the ground and
sprouted into China's first green tea plants. This established the drinking of
tea as an aid to alert meditation and spiritual development.
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Monkey Picked Tea
According to another legend, tea was discovered by a poor
woodcutter who was chopping trees in the hills when he saw
several monkeys plucking leaves off a tree and chewing them.
He tasted some of the leaves, liked it and brought some back to
the village. He told others of his discovery and soon, everyone
was adding leaves from the tree to their drinks.
Other legends describe how monks, predominantly the tea
drinkers at the time, would throw stones at the monkeys that
climbed the tea trees. The monkeys would fall to the ground
breaking the branches and bringing the the leaves down with
them.
Today, tea trees are pruned to waist high bushes and monkeys
no longer pick the leaves. When someone refers to “monkeypicked” tea, they are simply referring to premium quality tea
leaves.
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Regions of Growth
Tea – the Camelia Sinensis plant – is
grown predominantly in Southeastern
Asia in the countries of China, India,
Sri Lanka, Vietnam, and Japan.
Tea also grows in East Africa – Kenya,
Uganda, Burundi, and Tanzania; and a
couple countries in South America –
Argentina and Brazil.
The best tea leaves are cultivated at
high altitudes that have a misty, humid
and hot climate. In this climate, the
tea leaves can mature slowly and the
mist protects the leaves from direct
sunlight that would otherwise scorch
the leaves.
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Picking Tea
Tea Leaves are picked during the spring
and summer, between March and
September.
Lower-grade tea leaves are machine
picked while quality leaves are handpicked using a twisting wrist action.
Tea Pickers are generally picking from
the top two leaves and bud of the tea
bush.
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Tea Varieties
From these top leaves and bud of this
one Camelia Sinsensis bush, we
obtain between 2,000 – 3,000
varieties of TEA.
The farmers harvest different bushes
for specific varieties.
For example, one bush may yield a
Lung Jing Green Tea while another
bush yields a Spring White Tea.
Teas are generally named after the
region they are from: Darjeeling from
India, Yunnan from China.
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Classes of Tea
All classes of tea – White, Green, Oolong
and Black – come from the same top
leaves and bud of the tea plant.
The following guidelines describe what
leaves are associated with what tea:
top
top
top
top
bud ……………………………..……White Tea
leaf and bud ……………..….…Green Tea
3 leaves …………….…………. Oolong Tea
two leaves and bud ………….Black Tea
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Withering & Oxidation
Tea pickers are paid based on weight of
what they pick.
After weighing, the tea leaves are laid
out to dry for about 1-2 hours.
They are then left to wither and oxidize
(exposed to oxygen) and undergo
meticulous processing. This leads to
four main types of tea: White, Green,
Oolong, and Black.
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WHITE TEA
White tea is generally referred to as the
crème de la crème of tea because it is
made with the top bud of the tea plant.
The tender young buds known as Pekoe
are picked in the early spring before they
open, making white tea rare and sought
after. It is covered with white downy hairs
and stays a bud for one day before it
opens into a leaf. The least processed of
all teas, after picking, the leaves are
minimally oxidized and generally air dried
or steamed. The leaves are easily
recognizable as they possess a silverhaired sheen when dried.
Flavor: light in color and delicate,
smooth, sweet and velvety in flavor.
Caffeine: lowest of all teas in caffeine.
Health: white tea has become more
popular due to its health benefits.
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GREEN TEA
Green tea is similar to White Tea in that
it does not incur a large amount of
processing. Using the top leaf and bud of
the plant, the leaves are air dried for a
couple of hours and then pan fried,
steamed or baked. This softens the tea
leaves which allows for rolling or curling.
Finally, the tea leaves undergo firing and
drying to keep the leaves green.
Flavor: liquor ranges from light green to
a rich ochre. Taste is vegetal, nutty,
savory and grassy.
Caffeine: half the level of caffeine as
Black Tea. Green Tea can be drunk all
day.
Health: Green Tea has a high level of
antioxidants and is full of health
properties.
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Jasmine Scented Green Tea
Jasmine Green Tea is one of the oldest
known and most popular scenting
methods for tea. On the eve that the
jasmine flowers bloom, they are picked
and laid over dried tea leaves to mate
overnight. As the flowers open, they
release their aromatic fragrance and
since tea is an absorbent leaf, it takes in
the sweet scent. The next day, the
flowers and tea are separated via a
vibrating conveyor that drops the tea to
the bottom and leaves the used jasmine
blossoms up top. The tea is then placed
in twenty pound bags for three days to
rest. This process is repeated anywhere
from 3-5 times depending on the quality
of jasmine scenting (the longer the
scenting the higher the quality). This
process can take up to one month.
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OOLONG TEA
Oolong tea, sometimes referred to as
the “tea for connoisseurs” ranges
between green and black teas and has a
complex and deep flavor. The top 3-4
leaves of the plant are picked, air dried
and then rolled and shaken in baskets or
tumblers to allow the edges of the larger
leaves to bruise. This allows the
essential oils to react with the air and
oxidize the leaves. The leaves are often
rolled in large sheets of cloth until the
cloth forms a large ball, then alternately
shaken in tumblers, spread out to dry
and back in the cloth ball until the
desired color of leaf is achieved. They
are 15% - 65% oxidized.
Flavor: very complex in taste ranging
from buttery to sweet and orchid-like.
Caffeine: midway between black and
green tea
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BLACK TEA
Black tea is a result of the complete
oxidation of the leaf. The leaves are
spread out in the open air for several
hours or under the shade for finer quality
teas. They are then rolled or bruised,
exposing essential oils to the air and
starting the oxidization process. The
oxidation process brings out the tannin
(or astringent taste) that is natural in tea.
When oxidation is complete the leaf is
heated to remove all the moisture.
Flavor: robust, full-bodied flavors of
chocolate, earth, molasses, and honey;
strong enough to handle milk.
Caffeine: highest caffeine but half the
caffeine of coffee
Health: research done on benefits for
cardiovascular disease, arthritis & bad
breath
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Flowering Tea
After tea leaves are picked and still
moist, they are sewn together with
flowers with cotton thread into various
shapes and bundles. (Tea leaves may
also be scented with jasmine blossoms
before sewing begins for a more floral
flavor.)
Some shapes take 1 minute to sew
while other more elaborate designs
containing lilies, chrysanthemum, or
osmanthus flowers may take up to 12
minutes.
The sewn leaves and flowers are shaped
into bundles or rosettes and then
undergo the usual drying and firing
process. They require boiling water in
order for the leaves to expand and
unfurl.
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HERBAL TEASANS
Tea is a misnomer for anything steeped
in hot water. Teas come from the tea
plant. Herbal Teasans are herbs, fruits
or flowers. Herbal Teasans is our term,
from the French tisanes, for brewed
herbal beverages, which strictly
speaking, contain no tea leaves. They
are grown all over the world and have
been steeped in hot water since the
beginning of time for a warm and
soothing beverage.
Flavor: Herbal Teasans have a variety
of taste profiles from minty, to sweet
chamomile to tart lemon.
Caffeine: Herbal Teasans naturally
contain no caffeine.
Health: a variety of health benefits
depending on the herb. Mint aids in
digestion while chamomile is a relaxant.
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More on Tea
Flavored and Scented Tea: Teas may be scented or flavored
with fruits, flowers or spices. Examples of this are Earl Grey,
Berry Teas, Vanilla Teas, and Jasmine Green Tea. While many
scented or flavored teas contain added oils or flavorings, Numi
is unique in its commitment to using only real fruits and
flowers and never adding oils or flavorings. This authenticity
results in an unprecedented clean natural taste.
Tea Blends: Teas are also blended with herbs, fruits, flowers
and spices. Japanese Gen Mai Cha is a blend of green tea with
toasted rice and popped corn while Chai is a blend of tea and
spices.
Tea Taste Terms: Delicate; Subtle; Sweet; Flowery; Vegetal;
Grassy; Buttery; Smooth; Roasted; Nutty; Full-Bodied; Bright;
Brisk; Malty; Floral; Pungent.
Tea Storage: “Tea absorbs yesterday’s weather” and soaks in
anything around it. It is recommended to store tea in an
air-tight container that is placed in a dry cool area away from
light and strong scented items such as coffee or spices. Stored
in this fashion, tea will remain fresh for approximately 6 - 9
months.
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Steeping Instructions
Pre-warm teapot and cup with hot water. This helps the tea from
scorching. Use fresh spring or filtered water for best tea tasting results.
Follow steeping guidelines below for each Tea or Herbal Teasan.
When steeped in hot water, tea leaves release their taste, color, then
tannin. Tannin is a natural component of tea. When released, tannin makes
tea taste bitter or astringent. Tannin is released from steeped tea leaves
after 3-5 minutes depending if tea is green, white, black or oolong. Tea
should be decanted into teacups after appropriate time so that leaves do not
remain in hot water and tannin does not affect the fine taste of tea. Herbal
Teasans contain no tannin and may remain in hot water without their taste
being altered.
H2 0
Temperature
Quantity per
10 oz. water
Steeping
Time
Number
of Steeps
White Tea
Just under
boiling
(185° F)
1 tbsp.
(4 grams)
3 minutes
3 steeps
Green Tea
Just under
boiling
(185° F)
1 tbsp.
(4 grams)
2 minutes
3 steeps
Oolong Tea
Just under
boiling
(200° F)
1 tbsp.
(4 grams)
3 minutes
3 steeps
Black Tea
Boiling
(212° F)
1 tbsp.
(4 grams)
4 minutes
1 steep
Herbal Teasan
Boiling
(212° F)
1 – 2 tbsp (4 g)
depends on herb
5 minutes
1 steep
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Caffeine Content
Caffeine content per 10 oz. cup
While tea contains some caffeine,
the polyphenols in tea inhibit the
absorption of caffeine into the
bloodstream thereby tempering the
jittery buzz often associated with the
caffeine rush from coffee.
For centuries, Buddhist monks
have been drinking tea for its ability
to induce a calm alertness.
White Tea
65 milligrams
Green Tea
75 milligrams
Oolong Tea
85 milligrams
Black Tea
100 milligrams
Coffee
250 milligrams
Herbal Teasan
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0 milligrams
Health Benefits
Properties: Tea is rich in polyphenols, tannin, and flavanols (often termed catechins), fluoride, and vitamin C, P, K, and B. Although tea contains caffeine, the
amounts are far less than those in coffee and produce a softer, beneficial effect. Studies suggest that as few as four servings of tea a day may have a positive
impact on your health. Read on and continue sipping tea for your health and well-being.
Antioxidant Powerhouse: Researchers have found that green tea was the best antioxidant scavenger of deadly free radicals. Free radicals are very powerful
oxidants, which cause intense cell damage. When exposed to oxygen cell tissues are vulnerable to free radical attachment, causing an effect much like that of rust.
Over time this may lead to cancer or cardiovascular disease. Antioxidants in tea are able to neutralize the damaging effects of oxygen and free radicals that are
present in the body. Antioxidants slow or prevent cell damage from exposure to oxygen by creating a barrier around cell tissue. (Leenen R, Roodenburg A, Tijburg L, Wiseman
S. A single does of tea with or without milk increases plasma antioxidant activity in humans. Eur J Clin Nutr 2000;54(1):87-92.)
Cancer Prevention: Green Tea has been found to inhibit the growth of esophageal and stomach tumors in mice. Green and black tea could inhibit the development
of pre-cancerous lesions as well. (Saitama Cancer Center and the Department of Biochemistry at the Bunri Tokushima University) A recent study showed that a
compound in black tea called TF-2 caused colorectal cancer cells to “commit suicide”; normal cells were unaffected. (Imai K, Nakachi K. Cancer-preventative effects of drinking green
tea among a Japanese population, Prev med 1997;26:769-75.)
White Tea Health: Recent studies show that the polyphenols found in green tea appear in greater concentrations in white tea helping to destroy bacteria and other
organisms that cause disease. (Pace University's Dyson College of Arts & Sciences)
Improved Cardiovascular Health and Reduced Risk of Stroke: A study undertaken found that of 340 men and women who had suffered from heart attacks,
those who drank a cup or more of black tea daily had a 44% lower risk of repeated heart attacks compared to non tea drinkers. Flavonoids are theorized to improve
the lining of blood vessels, accounting for the decrease. Studies show that drinking black tea helps to prevent narrowed or clogged arteries that lead to ischemic
heart disease, heart attack, or stroke. (Sesso H, Gaziano J, Buring J, Hennekens C. Coffee and tea intake and the risk of myocardial infarction. Am J Epidemiol 1999;149(2):162-7.)
Reduces “bad” Cholesterol: Black tea was shown to reduce LDL-cholesterol (“bad cholesterol”) by 11.1% in three weeks. It was speculated that tea polyphenols
might limit the absorption of cholesterol in the intestine, thus reducing the cholesterol levels in the blood. Reducing the “bad” cholesterol LDL deposits, tea elevates
HDL, the “good” cholesterol. Green tea and oolong especially, could prevent arteriosclerosis. (Kono S, Shinchi K, Wakabayashi K, et al. Relation of green tea consumption to serum lipids and
lipoproteins in Japanese men. J Epidemiol 1996;6(3):128-33.)
Oral Health and Prevention of Tooth Decay and Bad Breath: Green tea, specifically flavonoids, mainly catechins, found in green tea have exhibited inhibitory
effects on the growth of cariogenic bacteria by inhibiting the adherence and growth of plaque bacteria at the tooth surface. Polyphenols found in both green and
black tea can block bacteria from producing foul-smelling compounds such as hydrogen sulfide in the mouth. Studies show the tannin and fluoride content present
in tea prevents tooth decay.
(Otake S, Makimura M, Kuroki T. Anticaries effects of polyphenolic compounds from Japanese green tea. Caries Res 1991;25:438-443.)
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Health Benefits (cont’d.)
Relieves Arthritis: Green tea was shown to inhibit the development of arthritis in mice. Mice given green tea polyphenols were significantly less likely to develop
arthritis. The study was conducted on 36 mice. Of the 18 mice that received the green tea, only eight (44%) developed arthritis. Among the 18 mice that did not
receive the green tea, all but one, or 94% developed arthritis. (Haggi TM, Anthony DD, Gupta S. Prevention of collagen-induced-arthritis in mice by a polyphenolic fraction from green tea. Proc Natl
Acad Sci USA 1999;96:4524-4529.)
Increased Metabolic Rate: It was found that green tea extract resulted in a significant increase in energy expenditure (a measure of metabolism), plus also had a
significant effect on fat oxidation. (Dulloo A, Duret C, Rohrer D, et al. Efficacy of a green tea extract rich in catechin polyphenols and caffeine in increasing 24-h energy expenditure and fat oxidation in
humans. Am J Clin Nut 1999;70(6):1040-5.)
Burns Calories: A recent study showed that green tea’s antioxidant EGCG stimulates the body to burn calories, notably fat. In the study, a daily dose of 270 mg
EGCG (the amount 2-3 cups of green tea) caused men to burn 4% more energy – about 80 extra calories a day. (Dulloo AG, Seydoux J, Girardier L, Chantre P, Vandermander J.
Green tea thermogenesis: Interactions between catechin-polyphenols, caffeine, and sympathetic activity. Int J Obes Relat Metab Disord 2000;24:252-258.)
Reduced Risk of Kidney Stones: In a study of more than 81,000 women 40 to 65 years of age, it was concluded that 8 fluid ounces of tea consumed daily
actually lowers the risk of developing kidney stones by 8%. Furthermore, tea acts as a diuretic, stimulating the flow of urine), promoting better kidney function and
aids digestion.
(The Third International Scientific Symposium on Tea & Human Health)
Retards the Aging Process: It has been shown that Green tea reduces infection and the stresses of bacteria on the system thus significantly retarding the aging
process. (The Department of food and Nutritional Sciences, University of Shizuoka, Japan.)
Immune Booster: Blood cells from tea drinkers respond 5 times faster to germs than those of coffee drinkers.
(Brigham and Women’s Hospital in Boston and Harvard Medical
School)
Puerh Reduces Cholesterol and Aids in Digestion: Puerh has long been drunk for its health properties – namely known to eliminate cholesterol and sipped after
meals as a digestif.
Holds Promise as HIV Therapy: Epigallocatechin gallate (EGGG) an active ingredient in tea, has antiviral, antioxidant and antibacterial properties that are now
being reported to inhibit the HIV virus. (Kawai K, Tsuno NH, Kitayama J, Okaji Y, et al. Epigallocatechin gallate, the main component of tea polyphenol, binds to CD4 and interferes with gp120 binding, J
Allergy Clin Immunol 2003;112:951-957.)
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How to Choose Premium Quality Tea
Although there are many loose leaf teas on the market, premium
teas are picked this season. Last year’s teas will taste stale.
Teas and herbs should be sifted and the dust removed. Poor quality
teas or herbal teasans will taste dusty.
Quality teas will keep a consistent taste as they cool.
Teas that are doused with oils or flavorings (including “natural”
flavorings) will taste perfumey. There may be an oily residue that
floats to the top of your cup and the oil will overpower the true taste
of the tea. Fruit flavored teas that use real ingredients will taste
balanced, clean and natural.
Premium quality teas do not need additional sweeteners or milk to
tame astringency and bitterness found in poor grade dust or
fannings.
There are some suppliers including Numi that offer full leaf quality
in a tea bag. Other full-leaf quality tea bags are made of nonbiodegradable Nylon or a GMO based “silky”/nylon bag.
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