Courageous Inmate Sort
Jedi Master
Regarding tea, I find it interesting that most chinese teas are made from the same plant. Actually, if I'm not mistaken, all "tea" in China is made from camellia sinensis, or at least uses it in its composition. "Teas" made from other plants are called "infusions", I believe.
From what I remember from previous research, the most potent form of camellia sinensis tea in what regards health benefits is matcha, a Japanese ceremonial tea.
I became fond of green tea over the last three or four years, but I also like white tea and bancha. Oolong and black tea seems to have a little bit too much caffeine for me, but I do drink them on occasion. I never had the opportunity to try matcha.
From Dr. Andrew Weil website:
Matcha health benefits from Wikipedia:
From what I remember from previous research, the most potent form of camellia sinensis tea in what regards health benefits is matcha, a Japanese ceremonial tea.
I became fond of green tea over the last three or four years, but I also like white tea and bancha. Oolong and black tea seems to have a little bit too much caffeine for me, but I do drink them on occasion. I never had the opportunity to try matcha.
Tea Basics - Presenting Camellia Sinensis
Please allow me to introduce Camellia Sinensis (CS). Camellia Sinensis is the matriarch of the deliciously aromatic and ever growing family of tea. Her surname literally means ‘Chinese’ in Latin and is meant to signify her geographical origins. Her first name was given by the father of taxonomy, Carl Linnaeus, in an act of homage to the Czech botanist Georg Kamel—who actually had nothing to do with tea but who Linnaeus thought deserved the namesake.[1] Many, many years ago, CS gave birth to three babies, otherwise known as ‘varieties’ in the tea world. They are: Camellia Sinensis Sinensis (CSS), Camellia Sinensis Assamica (CSA) and Camellia Sinensis Lasio-Calyx or Cambodiensis, the first two of which all of our steeped cuppas originate from. Yes, that’s right, every single tea (not to be confused with tisanes or herbal infusions) comes from practically the same plant. In fact, more than 10,000 different types of tea are produced from the Sinensis and Assamica varieties.[2] Those 10,000 different types of tea typically fall under the category of white, green, yellow, oolong, black and/or pu-erh tea, at least one of which many of us find daily or even hourly in our steaming cups. How is it that all of these different types of tea come from the same leaf? The most basic difference between the different colors of tea is the level of processing or oxidation each set of leaves undergo, black and pu-erh teas being the most heavily oxidized while white and green teas are picked and sealed long before any oxidation is allowed to take place. The others, yellow and oolong teas, fall somewhere in between. Apart from the level of oxidation that the leaf undergoes, there are several other factors that account for the difference in appearance, smell and taste in each of the different colors of tea or even two of the same types of tea. They are: climate, location, altitude, soil and growing techniques, to name a few.[3] Before we distinguish the different colors or types of tea from one another, let’s get better acquainted with Sinensis and Assamica varieties of the CS family.
Although both ultimately descend from China, CS wanted her children to grow up in 2 totally different environments and so kept Sinensis in China but sent Assamica over the mountains into the northeastern state of Assam in India. This, in fact, did cause distinct variations between the sister plants. Sinensis prefers cooler weather and high altitudes growing on steep mountain slopes sometimes up to 9,500 feet high. She usually grows to between 5 and 15 feet tall and is considered more a bush than a tree. Most of our white, green, yellow, and oolong teas come from Sinensis, along with a few black teas. Assamica, however, is happy to be in warmer weather, with lots of humidity and rain, and can range from 30 to 60 feet tall, making her more of a tree. We typically get our hearty and robust black and pu-erh teas from Assamica, but both plants are capable of producing all types of tea.[4] Today, both variations of CS continue to grow in their country of origin but have also been transported by man and are now successfully grown in many countries throughout the world.
Without further ado, let us introduce the colors of Camellia Sinensis:
Ø White: the lightest brew of tea you will ever drink comes from the youngest, most premature, leaves of the plant. The leaves are picked when they are so young that they still have the little white hairs, or fur, associated with an immature tea bush. We use the term bush instead of tree because white teas most often come from the CSS variety. The younger leaf indicates that this delicate and earthy brew has the least caffeine yet maintains the maximum amount of antioxidants one can receive from tea.[5] This tea undergoes absolutely no oxidation. We currently have 5 classic white teas from India and China including silver needles and 4 white aroma blends including an incredibly refreshing Earl of White.
Ø Green: also known as ‘un-oxidized tea,’ green tea comes from a more matured leaf than white tea. Depending on the country of origin, most often China or Japan but other countries as well, the prevention of oxidation is achieved by several different methods. These methods, which entail applying heat to the leaf to kill the enzymes that allow oxidation, also play a part in the appearance, scent, and flavors associated with a specific type of green tea. Japan, for instance, nearly always seals their leaves from oxidation by steaming them. This method gives us fresh, grassy, briny, or seaweed-like undertones while Chinese green teas, which may be pan-fired or roasted, offer us earthy, nutty, or smoky aromas. Green tea has slightly more caffeine than white and can easily be sipped on all day without fuss or jitters. This beverage has been touted as a health tonic but we hope you drink it because you love it! At present, we have 18 classic green teas from China and Japan and 18 unbelievably fragrant aroma blends.
Ø Yellow: processed much like green tea, yellow tea is a rare find. In addition to the steps associated with processing green tea, this tea undergoes one extra step of firing and is then “wrapped in a cow skin paper to dry in warmth for a few hours.”[6] This step is intended to mellow out the ‘grassiness’ of green tea that some taste buds don’t prefer. Right now we have a gorgeous, long leaf classic Yellow and a juicy, peach flavored blend.
Ø Oolong: not actually named after a color, this tea gets its name from an old Chinese story associated with it and means ‘black dragon.’ Unlike the others which are intended to be un-oxidized, Oolong is considered to be semi-oxidized, falling somewhere between green and black teas. There is a pretty big gap between green and black, so you’ll find some oolongs that appear to be closer to green and others that are obviously closer to black. The darker oolongs are allowed to oxidize to about 70% while the green ones to about 30%.[7] These processing methods make oolongs pleasing for just about anyone. Oolongs are typically made using long, rolled leaves and thus can be infused several times (sometimes up to 14!), making this tea a true bargain buy. We have a growing collection of Oolongs ranging from dark to light, both classic and aromatic, including the best tea I’ve ever smelled and tasted, China Milky Oolong. One smell and you’re in love!
Ø Black: the most well known tea of them all, this tea is fully oxidized, and so has the darkest brew and most caffeine of them all. Black tea undergoes 4 basic stages: withering, rolling, oxidation, and firing. Today, black tea comes from a variety of places around the world including, but not limited to, China, Assam, Darjeeling, Vietnam, Kenya, Rwanda, Nepal and Tibet. There’s a common misconception that black tea doesn’t measure up to green tea as far as health benefits, but we beg to differ. After all, they do come from the same source. In China, black tea is actually referred to as red tea, referring to the color of the tea instead of the leaves; they call Pu-erh tea black tea.[8] Our collection of black tea, both classic and aromatic, is so grand it takes up two walls! We’ve got everything from classic European blends to Lapsang Souchong and too many aromatic blends to count.
Ø Pu-erh: this Chinese tea gets its name from its town of origin, and is the only tea for which we can correctly call ‘fermented’ (many people confuse oxidation with fermentation). This tea is processed much like black tea, but is then allowed to sit, age, and ferment for at least three months. This fermentation not only brings out an immense amount of earthy flavor but also, like other fermented products, does our digestive system a lot of good. This tea is often enjoyed after heavy meals in China because it is believed to aid the digestion process as well as cut through fat. You can find this tea loose or pressed into discs, cakes, or nests called ‘tuos.’[9] We have both loose and tuo style Pu-erh in the store and hope to have more in the future.
This concludes our introduction to Camellia Sinensis and her rather large progeny. We hope that we’ve cleared up any confusion about the different types of teas and that even the connoisseurs among us learned a thing or two. Camellia Sinensis presents herself in so many ways that you’re bound to enjoy at least one of her colors. Come on into the store and we’ll take you on an interactive journey through the different types of tea! You are sure to leave with a future favorite!
[1] Camellia sinensis. (2011, July 6). In Wikipedia, The Free Encyclopedia. Retrieved 00:22, July 7, 2011, from http://en.wikipedia.org/w/index.php?title=Camellia_sinensis&oldid=438141163
[2] Pettigrew, Jane and Bruce Richardson. (2008). The New Tea Companion: A Guide to Teas Throughout the World. Benjamin Press. Perryville, KY. P, 33.
[3] P, 39
[4] Camellia Sinensis. from www.teaclass.com/lesson_0301.html
[5] P, 39
[6] P, 40
[7] P, 44
[8] P, 45
From Dr. Andrew Weil website:
What is Matcha Tea?
Matcha - literally, "powdered tea" - is a special type of green tea: a precious, jewel-green powder that is whisked with hot water in a bowl to make a frothy beverage of the same name. Preparation of matcha is the focus of the Japanese tea ceremony and has a long association with Zen. Matcha is the only form of tea in which the whole leaf is consumed, and because it is made from top-quality leaves that are treated with great care, it delivers more of the healthful elements of green tea than other forms. A unique, beautiful and richly flavorful drink, matcha gives most people a feeling of well-being. In addition, the simple ritual of preparing it is both enjoyable and meditative.
For matcha, unlike most other forms of green tea, farmers cover the plants with heavy shade cloth for three weeks prior to harvest in May. This causes the new shoots to develop larger, thinner leaves with better flavor and texture. Harvesting is by hand, and only the youngest, smallest leaves are selected for the best quality matcha. Farmers steam the leaves briefly to stop any fermentation, then dry them and pack them in bales for cold storage. Aging deepens the flavor of the tea, which becomes optimum after six months.
Health Benefits of Matcha
In addition to providing trace minerals and vitamins (A, B-complex, C, E, and K), matcha is rich in catechin polyphenols - compounds with high antioxidant activity. These compounds offer protection against many kinds of cancer, help prevent cardiovascular disease and slow the aging process. They also reduce harmful cholesterol in the blood, stabilize blood sugar levels, help reduce high blood pressure and enhance the resistance of the body to many toxins. The most important polyphenol in matcha is EGCG (epigallo-catechin gallate), which is the subject of many medical studies. Matcha has a significant amount of dietary fiber and practically no calories.
Nine Green Teas to Explore
Americans are learning, from Dr. Weil and others, that green tea - a drink made from the unoxidized leaf of the Camellia sinensis plant - is wonderfully healthy. The most important polyphenol in tea is EGCG (epigallocatechin gallate), a potent antioxidant that probably contributes to the protective cardiovascular and neurological effects reported in many studies.
But people who are new to green tea sometimes dislike the flavor. For them, the answer is not to give up on green tea, but rather to try another type. The world of Japanese green tea is vast, with literally thousands of varieties, each featuring subtle differences in taste and aroma. Connoisseurs can spend a lifetime exploring them, but that’s not necessary for most of us. All we need to do is try some samples of the nine basic types below. Many are available at natural foods stores, and even supermarkets are starting to stock different varieties:
1. Matcha is the quintessential experience of Japanese green tea. It is made from skillfully cultivated, shade-grown tea leaves that have been meticulously stone-ground into a fine powder. To prepare, take a teaspoon of bright green, powdered matcha tea and stir it vigorously with hot water using a bamboo whisk. Because it is made from the entire tea life, matcha bursts with a bold, rich herbaceous flavor in the mouth. It is traditionally served with delicately flavored sweets to balance this intense taste.
2. Sencha refers to a broad category of loose leaf green tea meant to be infused. Senchas can range from simple, unassertive teas that may be enjoyed daily to more bold teas. In general, the top few tea leaves from the shoot are used since they are rich in flavor. The finished tea may consist of small, almost powdery particles, or long, delicate, slender stands. For the best balance of flavor and color, many senchas are a mix of leaves of different sizes and shapes. The final brew will be yellow-green to a deeper green in color. The taste may be a mellow with a hint of maize or wildflower to lively and herbaceous with a palate-cleansing astringency. Often times, the leaves are deeply steamed to create a bolder sencha known as fukamushi-cha.
3. Gyokuro means "jade dew," referring to the deep green color of its leaves. An elaborated form of sencha, its leaves are meticulously shade-grown in the same manner as leaves for matcha. The shading creates a tea that is intensely rich in flavor and low in astringency. The intense labor behind gyokuro makes it one of Japan’s most expensive kinds of tea.
4. Kabusecha is similar to gyokuro in that it is also shade-grown, but for a shorter length of time. Its flavor lies between sencha and gyokuro, offering a mild sweetness and depth of character.
5. Bancha is made from more mature leaves than sencha, picked during a later harvest season. While not as complex as sencha, it is mellow and easy drinking. Moreover, it is low in caffeine yet high in antioxidants, making it an ideal daily tea.
6. Genmaicha is one of the most popular Japanese green teas. It consists of a mix of roasted rice and either sencha or bancha tea. The roasted rice imparts a warm, toasty flavor to the vigor of green tea, creating a smooth overall taste. Genmaicha’s popularity grew out of the lean war years when the scarce fresh tea available was mixed with rice.
7. Hojicha takes its name from is the combination of the Japanese terms hoji, "roasted," and cha, "tea." The story behind hojicha is that a Kyoto tea merchant had an excess stock of green tea that he was an unable to sell off. Instead of wasting his stock, he roasted the leaves to quick public acclaim. To create hojicha, finished tea leaves or stems are roasted for a few minutes, turning them a dark brown. The result is a smooth tea with no astringency - making it ideal with meals.
8. Kukicha is a tea made mainly of stems, or kuki. Its flavor is vibrant but mild in astringency. It is important to note that the kukicha referred to in macrobiotic circles is actually hojicha made from stems.
9. Konacha is made from from fine, powdery tea leaves. It brews a vibrant green and yields a clean, brisk taste. Because it cleans the palate well, it is often the tea of choice to serve with sushi.
Matcha health benefits from Wikipedia:
Matcha can now be found in numerous health food products ranging from cereal to energy bars. In 2003, researchers from the University of Colorado found that the concentration of the antioxidant EGCG available from drinking matcha is up to 137 times greater than the amount of EGCG available from other commercially available green teas.[11] Matcha is also said to boost metabolism [12] and help reduce cholesterol levels when drunk regularly.[13] The aforementioned health benefits of matcha green tea can largely be attributed to the fact that the whole tea leaf is ingested, as opposed to just the steeped water in the case of 'bagged' green teas. This means that it delivers a much higher potency of catechins, chlorophyll, and antioxidants.[citation needed] By weight, matcha contains more antioxidants than blueberries, wolfberries, pomegranates, orange juice and spinach.[citation needed] http://www.vitalifematcha.com/health-benefits-of-matcha.php
There is evidence from clinical studies that suggests that theanine, when consumed by drinking Japanese green teas,[14] may help to reduce or moderate mental stress responses.[15]
, when I was adding coconut oil in my tea, because I found it the only way I could have it without feeling my stomach turning afterwards. And after reading this thread this morning, I made my black tea with half a spoon of xylitol and half a spoon of butter this morning, and it is delicious! I will try one spoon of butter tomorrow, it sure tastes like it can take some more butter. 
