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Leaves of Tea

Leaves of Tea
Online resource for information about tea, tea products, tea rituals, and tea history.

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'Cuppa Tay' - A Perfect Irish Cup of Tea
2007-11-03 17:12:00
Author: Pat FriendOriginal Source: "Cuppa Tay" - Cup of TeaIt is possible to purchase loose tea and make your own Irish tea blends. Irish Breakfast blends tend to be stronger than Irish Afternoon blends which have a more mellow flavor.An Irish Breakfast Blend might consist of:3 parts Assam tea1 part Ceylon teaAn Irish Afternoon Blend would be softer with:2 parts Darjeeling tea1 part Assam tea1 part Ceylon tea1 part Keemun teaOnce you've blended or selected your tea or tea bags (whether they be Barry's, Bewley's, Lyons' or another), here's how to make the perfect "Cuppa":Boil a kettle of water freshly drawn from the tap.Warm a porcelain or pottery teapot with some of the boiled water then empty the pot.Add one teaspoon of loose tea, or one teabag, for each cup of tea, plus "one for the pot."Pour the freshly boiled water on top of the tea.If using loose tea, stir gently.All the tea to steep for 3 to 5 minutes, keeping the pot warm with a tea cozy or towel. I...
More About: Perfect

Iced Tea
2007-11-02 18:00:00
Author: Arbor TeasOriginal Source: TraditionsAccording to the USDA, Americans consume more than 2.2 billion gallons of tea per year, about 80 percent (around 1.75 billion gallons) of which is iced. That's an average of nearly 6.5 gallons of iced tea per person! Iced "sweet tea" has been consumed in the south for a hundred years or more, but with the rise of fast food restaurants (nearly all of which sell iced tea), America has watched its tea consumption double in the past 30 years.

Yerba Mate - Liquid Vegetable of the Gaucho
2007-10-30 21:36:00
Author: Arbor TeasOriginal Source: TraditionsYerba Mate (Ilex paraguariensis) is a small tree native to the subtropical highlands of Brazil, Paraguay, Uruguay, and Argentina. In much of South America , leaves of this plant are infused in water in a dried calabaza gourd and sipped through a filtered straw, called a "bombilla." This healthful brew is considered "the drink of the gods" by many indigenous peoples in South America, and is a staple in the diets of many South American cattlemen, or "gauchos," being a food product of high nutritional value that can stand up to the rigors of life on the range. So prevalent is the consumption of yerba mate in South America, that mate bars are as widespread as coffee shops in the US. Traditionally, mate is often shared among close friends and family. The gourd and bombilla are passed around and around, refilling from time to time, in an act celebrating companionship.
More About: Diets , Vegetable , Liquid

Moroccan Mint Tea
2007-10-27 18:24:00
Author: Arbor TeasOriginal Source: TraditionsAs with many cultures across the globe, the consumption of tea holds great significance in Moroccan life. This is demonstrated in part by the highly ornate teapots (often engraved silver), trays, and crystal glasses used in its preparation and service. Traditionally, tea is prepared in a samovar which brews strong, highly concentrated tea. Usually a gunpowder variety of green tea is used. After brewing, the tea is heavily sweetened with sugar and flavored with a touch of mint. The teapot is held high in the air while pouring the tea into the small, delicate glasses. This showy feat is made possible by the long and slender curved spout on the Moroccan teapot (and a lot of practice!). Moroccan mint tea is an excellent accompaniment to their rich and flavorful cuisine!
More About: Green Tea , Mint

Samovar and Russian Tea
2007-10-27 01:09:00
Author: Arbor TeasOriginal Source: TraditionsGiven the significant influence Asian culture has had on Russia through the years, it is no wonder that Russian s are big tea drinkers. The samovar, which is somewhat of a cross between a hot water heater and teapot, is one of many examples of this influence - it is presumed to have evolved from the Tibetan hot pot. The function of this unique apparatus, and the Russian method of taking tea, is rather different than we are accustomed to in the west. Instead of heating tea water on the stove, wood or charcoal is traditionally burned within the samovar itself to accomplish this task (modern samovars often use an electric heating element, however). A small teapot sits on top of the samovar, in which a dark, concentrated brew is made, called zavarka. Hot water from the samovar is used to dilute this tea when served. Dark Indian or Chinese black teas are commonly used, often coupled with herbal or fruit teas. Russian Caravan, a blend of bla...
More About: Teapot

Indian Masala Chai
2007-10-25 22:06:00
Author: Arbor TeasOriginal Source: TraditionsMasala Chai (simply referred to as ?Chai?) has been a tradition throughout India for centuries. This spicy hot beverage is a brew of Indian black tea with a unique blend of spices, typically including cinnamon, ginger, nutmeg, cloves, cardamom and pepper, although the recipe varies region to region. Chai is consumed morning and afternoon by many Indian families, and is customarily the first thing offered to houseguests. So prevalent is the service of Chai throughout India that baristas, known as Chaiwallahs, can be found at just about every corner. These chai vendors are a staple of the community and their stands are often a source of news and gossip.
More About: Community , Masala Chai

Tasseography
2007-10-25 22:02:00
Author: Crystal LinksOriginal Source: Tea Leaf ReadingThe art of reading tea leaves is referred to as Tasseography (or Tasseomancy) and is a divination or fortune-telling method that in western tradition interprets patterns in tea leaves. The term also refers to the reading of coffee grounds, especially in the Middle Eastern tradition. The term has also been applied to the reading of wine sediments. The term derives from the French word tasse (cup), which in turn derives from the Arabic tassa (cup). Tasseography, otherwise known as tasseomancy or tassology, is the art of tea leaf reading. "Tasse" or "tass" is an Arab root, meaning small cup or goblet.The beverage, Tea, is linked with herbology part of alternative healing. People who seek answers through various forms of divination, such as tea leaf readings, are often healing their issues.Tea leaf reading is an ancient practice interpreting patterns made by tea leaves in the cup. In addition to the reading of tea leaves, the tradi...
More About: Psychic

Tisanes
2007-10-22 20:49:00
Author: Sensational TeasOriginal Source: Tea 101Tisanes or herbal teas are not actual 'teas' but are made of herbs and do not have the same health benefits as actual tea. However, they provide other benefits, from relaxation to stimulation, without caffeine. Plus, most pack a lot of flavor. They usually need to be infused longer than regular tea and it's a good idea to ask your doctor before taking any unfamiliar herbs.
More About: Herbs

White Tea
2007-10-22 05:03:00
Author: English Tea StoreOriginal Source: White TeaWhite tea is produced in a different way to all other teas. The leaves come from special varietal bushes and are not processed but are dried in the sun. Only special leaves are selected, the ideal is two leaves wrapped around a new shoot. After drying the leaves are again selected and sorted by hand.White tea is especially potent in that it is has three times as many antioxidant polyphenols as green or black tea and has been shown to be 100% more effective in mopping up free radicals that cause skin to sag. Some of the world?s top cosmetic companies are becoming very interested in white tea for skin creams and the result is that high grade white tea is becoming even more rare than before.

Chinese Green Tea
2007-10-19 12:22:00
Author: Cup of Green TeaSource: Chinese Green Tea Cultivation of tea plants in China dates back thousands of years, and today green tea makes up over 50% of the teas produced in China. It is produced in all of China's tea growing provinces, and several Chinese green tea varieties known by the name of the province in which they were grown. Dozens of Chinese green tea varieties are available in the United States and other countries.Numerous varieties of green tea are produced in China. Some of the Chinese green tea varieties are:Dragon Pearls, a nutty, sweet tea with balled leaves that unfurl as they steep.Dragon Well, the most popular green tea from China, is aromatic with a full-bodied flavor.Jade Spring is somewhat sweet, and can be re-steeped without becoming bitter.Chinese Gunpowder Green Tea is a blend of old and new tea leaves, and to avoid a bitter flavor it should not be overbrewed.

Japanese Green Tea
2007-10-19 03:36:00
Author: Cup of Green TeaSource: Japanese Green Tea Green tea was introduced from China to Japan, and today, nearly all teas produced in Japan are green teas. Green tea is the most popular tea drink in Japan, and is even sold in vending machines. Green tea harvest begins around the start of May every year in Japan.There are many varieties of Japanese green tea. Japanese green tea can be divided into three grades: Gyokura, Sencha, and Bancha. Some of the most popular Japanese green tea varieties are:Gyokuro green tea, an expensive variety with a sweet flavor, considered to be the most superior variety. Sencha green tea, which is the most common Japanese green tea, used for everyday drinking. Bancha green tea is a more coarse grade of tea, yellow in color, with a full and refreshing flavor. Houjicha (Hojicha) is pan fried or oven roasted, and is aromatic with a roasted flavor and very little bitterness. Genmaicha is a roasted tea blend of rice and Bancha green tea. Because it has a ...
More About: Japanese Tea Ceremony

Oolong Tea
2007-10-17 23:10:00
Author: Tea Tea TeaOriginal Source: History, Growing and Processing of TeaOolong, which in Chinese means "black dragon," is relatively new compared to green and black teas.Oolong teas are only partially fermented, which denotes a tea that is stronger in flavor than green teas, but softer, lighter, and more subtle than black teas; it has characteristics of both. The leaves are processed in the same manner as black teas (below), but they are not allowed to ferment as long.

Black Tea
2007-10-16 03:35:00
Author: Tea Tea TeaOriginal Source: History, Growing and Processing of TeaBlack teas are not steamed like green teas; instead they are placed in a room for about a day to wilt or "wither." By the end of this time, the leaves are soft enough to be rolled, by hand, into little balls. This breaks the cells in the leaves, releasing enzymes that cause them to ferment.The rolled leaves are then spread out, and left to ferment for a number of hours until proper smell and color are achieved. Next is "firing." This dry heat halts the fermentation process by killing the active enzymes.During this firing, the leaves turn dark (actually brown, not black), and lose all but about 2% of their moisture. If the firing is not done correctly, and the leaves are too dark, the resulting cup of tea will taste weak (This type of tea is common in commercial teas in our part of the world). The tea is now ready for packing and export.

Growing Tea at Home
2007-10-15 00:52:00
Author: Sean PaajanenOriginal Source: Growing Tea at Home You might be suprised at how easy it is.I'm not talking about herbal teas either, but real tea: Camellia sinensis. You don't need a large garden to grow your own tea, a planter on a balcony would work just fine.The tea shrub is hardy to Zone 8 (The country is broken up into 'zones' with similar temperature and weather patterns. Zone 8 is mid-west to southern USA). If you don't live in these areas, don't fret. You could try growing Camellia sinensis in a greenhouse, or in a pot that you can bring indoors during cold winters.The Camellia sinensis plant is a small shrub about 1-2 meters in height, though it will grow taller if you don't prune it. In the fall, your tea shrub will flower with small white blossoms that have a delightful scent.These plants are often grown as ornamentals. For planting, Camellia sinensis likes well-drained and sandy soil that is on the acidic side. If you are going to grow your tea in a con...

Afternoon Tea vs. High Tea
2007-10-07 00:29:00
Author: Bamboo Tea HouseOriginal Source: Tea as a Way of Life - High TeaAfternoon Tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o'clock in the afternoon. The evening meal in her household was served fashionably late at eight o'clock, thus leaving a long period of time between lunch and dinner.The Duchess asked that a tray of tea, bread and butter, and cake be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her. This pause for tea became a fashionable social event in which the whole of England indulged. During the 1880's the upper-class and society women were changing into long gowns, gloves and hats for their afternoon teas.High Tea is served around six o'clock and is in reality a hearty evening meal. It was started in England as a ploughman's or workingman's supper of strong tea served with ham, roast beef, leg of lamb, bre...
More About: Afternoon tea

Tea Preparation
2007-10-05 02:45:00
Author: Eastern TeasOriginal Source: Whole Leaf Teas, Organic Teas, Loose Leaf TeasWhat devices are used to make loose leaf tea?Tea balls:Tea balls, often steel, mesh chambers attached to a small chain, allow infusions for individual cups. Simply place the leaves within the tea ball, set in cup, pour in the water, and allow it to steep. Remove when steeping time is complete. Included below is a picture of the tea ball.Spoon Tea Infuser:Similar to a tea ball, these allow for single cup infusions. Often spherical in shape, they can be easily used. Simply place the leaves within the infuser, set in cup, pour in the water, and allow it to steep. Remove when steeping time is complete. Included below is a picture of the spoon tea infuser.Cup Infusers:These infusers are placed directly in the tea cup or mug and allow for a single cup brew. They are also simple to use. Set the strainer in your tea cup, place the leaves within, and pour in the water. Allow it to steep and remove when steep...
More About: Preparation , Prep

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