CTC Tea

CTC sounds like a company’s acronym, no?  While it is an acronym, it actually stands for the process that defines this type of black tea: crush, tear, and curl.

The CTC method was invented in the early 1930s by W. McKertcher.  Its popularity spread quickly a crossed India and Africa.  Unlike normal teas that are rolled in the final stage, CTC is actually passed through a machine of cylindrical rollers containing hundreds and hundreds of small sharp “teeth.”  Because of this process, about 80% to 90% of the factory’s production is of small particles (fannings) for tea bag blends.  It is fully oxidized and machine processed making it less expensive and considered to be less quality than what is considered “orthodox.”  CTC is usually a conglomeration of tea leaves harvested from more than one plantation during the first harvest.  They are then blended together which allows for consistency in their flavor.

CTC tea is drunk typically by the general public in India and in the usual manner: boiled in a combination of milk, water and sugar.  This is done simply because CTC is considered to have a bitter taste due to its supposed “low quality.”  In all honesty, the flavor of the CTC tea is purely based on whether or not the harvest was of good quality or not.  This tea is popular due to the fact that the tea can be mixed with other herbs, spices and creams as well as manipulated to appease the taste buds of the drinker.

There is the question as to whether or not CTC retain most or any of the same health benefits of normal teas.  This is because of the process that such a question is raised.

In the end, the popularity of this tea relies solely on the tea drinker. What do you think, dear readers? Do you like/drink CTC?  If so, do you drink it straight or do you manipulate it in anyway?

Posted in Article, Assam Teas, Black Tea, CTC Teas, Indian Tea, Tea, Tea 101, Tea 201 | 1 Comment »

Yellow Tea

There are, in fact, two types of so-called “yellow tea” out there in the world!  The first refers to the yearly tea tax asked by the Emperor.  Yellow was considered the color of royalty so it was only fitting that it be the color of the taxes demanded by the emperor.  But that’s not what we’re here to discuss.   No, dear readers, we will be talking about the literal yellow tea.

What is it?  It is technically a type of green tea that is further oxidized (not quite to the same degree as an oolong) and the drying phase is slower which allows the tea to turn a shade of yellow.  The point of this is to get rid of the grassy flavor that goes along with green tea.  Most people drink yellow tea because they can get the same health benefits as green tea while avoiding the grassy taste.

Yellow tea is only made in small quantities, smaller even then the amounts of white teas produced.  This is due to the fact that not many people are even aware of yellow tea’s existence.  The small amounts of yellow tea are produced also because green tea is much easier to make and is therefore considered more marketable.  There are two known varieties of yellow tea available: Jun Shan Yin Zhen is a Silver Needle yellow tea made from Hunan province and Huang Ha which is a Yellow bud from the Anhui province.

Yellow teas are similar to greens and whites in how it needs to be steeped.   The water should not be hotter than 180 degrees F, or 80 degrees C.  Once at the desired temperature, the tea should only be steeped for a minute or tea.

If you’re interested in purchasing yellow tea, the World Wide Web has made it easier to find this rare tea.  Here are a couple of links to make your search easier:

http://www.sevencups.com/tea_shop/Yellow_Tea/

http://www.teaspring.com/white-tea.asp

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Tea Oxidation

The process of oxidation is very important in tea.  This is essentially the part that differentiates each of the teas.  The industry also refers to this process as fermentation.  The white teas and green teas go through the least amount of natural oxidation while oolongs and black teas are partially oxidized and fully oxidized respectively.

The process of oxidation is when the chlorophyll in the leaves is broken down at the enzyme level and tannins are released.  The tea producer decides the amount of oxidation depending on what tea is being produced.  For the green and white teas only a small amount of natural oxidation occurs while the oolong and black teas are placed in climate controlled rooms.  Oolongs range from light (5-40% oxidation) to dark (60-70% oxidation); blacks are 100% oxidation.  Through oxidation, the leaves turn progressively darker as the process is furthered.  Oxidation is essential.  It allows for the color of the liquor, the briskness and strength of flavor.

Oxidation is not only controlled, there are times that the process occurs naturally.  When teas are recently picked, they go through a process of withering or wilting.  This process is used to pull moisture from the leaves and it allows for a slight amount of oxidation.

Next, the leaves go through the process of bruising in order to initiate, promote or quicken oxidation.  The leaves are either tossed or shaken in a bamboo tray, tumbled in a basket or being kneaded or rolled over by heavy wheels.  This process breaks down both the inside and outside structures of the leaves.  It also allows for the comingling of oxidation enzyme and leaf juices which help with the taste of tea.  This is just the beginning process for greens and whites.

In order to stop oxidation, the teas go through fixation or kill-green.  This process is performed by heating the tea leaves thus deactivating their oxidative enzymes.

What a process, no? It’s big and complex and natural, too!  What do you guys think? What’s your favorite tea?

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Indian Teas: Assam vs Darjeeling

Assam and Darjeeling…some of you may have heard those words thrown around (I know I have).  They are both black teas grown in different regions of Indian (the Assam and Darjeeling regions…guess which ones came from where).  Oh, and they both have good amounts of caffeine.  That is as far as the similarities go.

Color:

Assam tea is said to be darker and redder in color than Darjeeling.  According to some, Darjeeling does not change color when brewed.

Shape:

According to the Tea Board of India, the Darjeeling leaves are smaller than Assam.  Darjeeling are also said to have fine hairs on the underside, which are lost during drying.

Availability:

Assam is easier to grow and stronger in flavor, which makes it a preferable candidate to brands for Lipton, Tetley or Celestial Seasonings.  Assam grows year round.  The region of Assam is also considering larger than Darjeeling.  Darjeeling, on the other hand, has four separate growing periods, which produce smaller loads.  There are 80 Darjeeling tea gardens in less than 70 square miles compared to the 800 tea estates in Assam.

Price:

Darjeeling is harder to grow than Assam therefore making it more expensive.  It also has a shorter harvesting season than Assam.

Flavor:

It is said that brewed Assam is stronger in flavor than Darjeeling.  The Tea Board of India describes Darjeeling as having a flavor like a ‘delicate muscatel.’  This lends itself to comparing Darjeeling teas as the ‘champagne of teas.’

There is also a lesser known third type of Indian tea called Nilgiris, or Blue Mountain, which is found at the southwestern tip of India.  This type of tea can be harvested year round.  In fact, Nilgiri produces for a rare type of tea called ‘frost tea.’  This tea is created when the leaves are harvested in winter after receiving a gentle coating of frost.

Cool, no?  What do you guys think?

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British Tea

While the English are known for drinking copious amounts of tea, we all know by now that they did not invent the leaf.  So…how did the leaf migrate from Asia to the British Isles?

Tea first reached Europe by the way of Dutch and Portuguese traders in 1610.  There is a legend that King Charles II grew up in exile in Portugal and become accustomed to drinking tea.  In fact, he married Catharine of Braganza who was both Portuguese and an avid tea drinker.  It is said that when she came to England to marry the monarch, she brought with her a casket of tea.  She was known as England’s first tea-drinking queen.

It is also said that it was the coffee houses of London that brought the teas for the masses.  One of the first was a house owned by Thomas Garway who started selling the drink and leaves in 1657.  In as 35tt3e as three years, he began advertising the selling of tea at £6 and £10!

Tea gained popularity in the 1700.  However, it was to the distress of the tea owners as it cut their sales of gin and ale.  This was also bad news for the government who depended on the revenue of liquor taxes.  In 1676, the government tried to slow the growing popularity by putting a tax on tea.  By the mid 18^th century, the tax had reached as high as 199%!  So the Brits created a whole new industry: tea smuggling.

Once tea became more accepted and the taxes lifted, this allowed for the creation of a new tea custom: Afternoon tea.  It is said that Anna, the 7^th Duchess of Bedford created the idea of afternoon tea as a bridge to gap lunch and dinner.  This eventually led to the popularity of cream tea for not only the high classes but the working classes as well.  This then enabled tea to embed itself into all aspects of British culture.

What a fascinating history, no?  I love a good cup of Cream Tea, don’t you?

Posted in Article, Black Tea, British Tea, Culture, Indian Tea, Mythology, Myths, Stories, Tea, Tea 101, Tea 201 | No Comments »