Processing
Soon after the harvest, tea leaves undergo various stages of treatments before being sold in the markets. Depending on the techniques employed while harvesting, picking, and processing, four classes of tea were obtained: white, green, oolong, and black.
White tea consists of leaf buds and terminal one or two leaves of the harvest. It is the least processed and the most superior of all teas, wherein the leaves are subjected to minimal oxidation. Here, tea buds are generally air-dried or steamed.
On the other hand, the tea leaves undergo rigorous treatment to obtain black tea. The treatment process for green and oolong is somewhat in between the methods employed for obtaining white and black teas.
There are other types of teas too. Perfumed tea is made from tea leaves flavored with spices, fruit peels, or flowers (Jasmine, cinnamon, mint etc).
Earl grey tea is perfumed with bergamot essence.
Decaffeinated tea is a drink from which some of the tea caffeine is removed.
Buying
While buying, decide beforehand the type and quantity of tea enough for a short period of time; you can finish in a span of one month. Do not buy large stocks as the leaves lose flavor over a period. Buy tea from an authentic place that has a quick turnover of stock.
Check for the tea type, grade, and place of origin. In the case of packed tea products, read carefully for their date of processing and packaging, description of leaves inside, the authenticity of the company, etc. You can have a firsthand look at the quality of leaves, flavor, and color if you buy loose tea. Also, buy loose tea, which is more economical than buying tea bags.
Storage
Keep tea packs, bags, and boxes in cool places away from heat, humid, and moist environments. If buying loose tea, keep it in a metallic container away from heat and light. Use freshly bought tea and do not store it for more than 3-4 months. Some black teas may keep for up to 18 months, but it is not good to keep tea for more than 6 months.
Preparation of Tea
In many Chinese and Japanese households, tea is still prepared in a ceremonial way with the utmost respect in front of the visiting guests.
Teas are mostly drunk hot, but some prefer it cold. Traditionally, teas are enjoyed without any additions in China.
Over the years, its acceptance as a branded beverage with other herbs and spices popularized in many parts of the Western world, including the USA and Europe. In the UK, it is appreciated slightly sweetened with sugar and tamed with milk.
Some prefer it with honey and ginger and a squeeze of lemon to mask bitter tannins. Decaffeinated tea is also available for those who dislike caffeine drinks.
Tea is also fortified with vitamin C to further boost its health-benefiting properties.
To make an infusion, boil fresh mineral water to just simmer. The ideal temperature of the water should be around 85 degrees C.
Add 1 teaspoon (15 ml) of dried tea leaves to make 2 cups (300-350 ml).
Infuse for about 3-5 minutes. Cover the teapot during infusion to preserve its active principles. A small amount of honey or stevia may be added to improve acceptance.
Safety profile
Tea leaves carry significant levels of caffeine and theanine compounds. Persons on beta-receptor stimulant medications like theophylline should therefore limit tea consumption. Tea can be safely enjoyed during pregnancy in moderate servings.
Persons suffering from stomach ulcers and GERD (esophageal reflux disease) should consult a physician as it may aggravate these conditions. (Medical disclaimer).
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Further Resources:
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UNCTAD INFOCOMM (pdf-opens in new window).
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USDA National Nutrient Database. (opens in new window).
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Stanford School of Medicine Cancer information Page-Nutrition to Reduce Cancer Risk (Link opens in new window).
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National Cancer Institute-Tea and cancer prevention.