Chapter 1

·      The cultivars which show better fermentability and higher content of polyphenols are evaluated to be a good quality for black tea manufacture

·      Almost all of the cultivars belonging to the var. sinensis group have a relatively low fermentability and less content of polyphenols.

·      The “ferment ability” of tea leaves is genetically regulated as shown by the activity of polyphenol oxidase which is controlled by a polygene system and shows high value.

·      The genetic trait has been taken as one of the main marks in the breeding program of tea, especially of black tea.

·      In three to four years after tea tree cuttings which were rooted on the nursery field and later transplanted to the farm, the young plants are pruned and arranged into a semi cylindrical shape to be convenient for field work.

·      Young buds and leaves for 5-6 year old trees are nipped three to four times a year

·      The steaming treatment protects against degradation of vitamins and thus the content of green tea is much higher than fermented teas

·      Then dried in a current of air of moderate temp

·      The moisture content of the fresh leaves that is usually 78-80% decreases to about 10$ during the rolling process

·      The rolling process disrupts the leaf tissue and mizes them uniformily in shape as much as possible

·      The rolled and dried leaves called aracha are finally roasted and cut to prepare the final products by tea dealers the firing also adds a fired flavor.

·      Shading of the tea plant increases the amount of amino acids, especially of theanine in young shoots and decreases the polyphenol content.

·      High correlation between the price of tea and content of amino acids especially of theanine or arginine

·     

·      Cha-no-yu

·      The tea ceremony where matcha is consumed

·      78.6% is processed to produce Sencha

·      12% Bancha

·      0.4 Gyokuro

·      0.6% Matcha

The tea leaf is rich in polyphenols and the amount is more than 10% on a dry basis. It is also rich in caffeine amounting to 1-4% of the dried leaf. The content of amino acids especially those of theanine and glutamic acid are relatively high. These chemical components have various physiological functions, which will be described.

1.     Carbohydrates including cellulosic fiber

2.     Protein, these components are almost insoluble

3.     Tea polyphenols

4.     Caffeine

5.     Vitamins

6.     Inorganic Elements

7.     Lipids

·      Polyphenols are almost infused with hot water or exracted with ethyl acetate form the aqueous solution. The slight astringent and bitter taste of green tea infusion is attributed to the polyphenols.

·      Six kind of catechin and its derivatives which slightly deviate depending on the species of tea plant and season 14of harvesting

·      (+)-GC and )+)-C are usually trace or minor component

·      -Epigallocatechin and epigallocatechin gallate are stronger in bitterness and more astringent than epicatechin or epicallocatechin

·      Catechin is synthesized in tea leaves through malonic acid and shikimic acid-metabolic pathways.

·      Gallic acid is derived form an intermediary product produced in the shikimic acid-metabolic pathway

·      Caffeine has been found to be a cardiac stimulant and a diuretic. It also stimulates the cerebral cortex to induce excitation in the central nervous system.

·      It can cause irritation of the gastrointestinal tract and sleeplessness

·      Other nitrogenous compounds in the tea infusion are amino acids,amides, proteins, and nucleic acids.

·      Theanine and glutamic acid are the major amino acids in the green tea infusion and aspartic acid and arginine are the next.

·      The contents of amino acids in tea leaves harvested in spring are larger than those in later seasons.

·      Theanine in tea leaves is a unique amino acid and is known to be produced by the tea plant and certain species of genus Camellia.

·      The rate of metabolism of theanine in tea leaves in slow but its transport from root to leaf is so rapid that this amino acid is accumulated in tea leaves

·      Chemical and biochemical characteristics of theanine are described in ch.12–àsee notes from CH 12

·      Vitamin C content of oolong or black tea is less than green tea because it is decomposed during the enzymatic process.

·      The levels of aluminum and fluorine are relatively higher than other plants. Tea plant is scarcely affected even in the field containing large amounts of aluminum sulfate which is a main causal factor for acidic soil.

·      It has been presumed that the tea plant has a biochemical mechanism to neutralize the toxicity of aluminum

·      In the leaf aluminum exists mainly in a chelate form, indicating that Catechins prevent the expression of damage by accumulation of aluminum.

·      starch is also contained and affects the quality of green tea

·      the synthesis of starch begins with dawn and ends at sunset, therefore, the content of starch in the tea leaves varies significantly in the day.

·      Starch in tea leaves harvested in the morning is less than that in the afternoon.

·      The tea leaves harvested in the morning are usually evaluated to be better quality

·

·      Polyphenols are produced as a secondary metabolite of higher plants

·      Plant polyphenols can be divided into two major groups

1.     Proanthocyanidins

2.     Polyesters based on gallic acid and or hexahydroxydiphenic acid as their derivatives.

In chemistry , a derivative is a compound  that is derived from a similar compound by a chemical reaction.

·       Green tea polyphenols are a class of flavanols which are C15 compounds and their derivatives are composed of two phenolic nuclei A and B ring, connected by three carbon units C-2, C-3, C-4

·       The flavanol structure of catechin (3,3’4’,5,7-pentahydroxyflavan contains two asymmetric carbon atoms at C-2 and C-3

·       Catechin and its derivatives also have nucleophilic centers at C-6 and C-8

·       Which are reactive with electrophilic specimens. They are highly chemically reactive showing the properties of metal chelator, oxidative radicals scavenger, nitrosation in habitor

Chapter 1

Editor –in-chief, American Journal of Clinical Nutrition, Associate in Medicine, Indiana University, Medical School.

Introduction

·      “Five recognized authorities present the known pertinent facts about the pharmacologic, physiologic, psychological, and clinical aspects of tea. Yet, as these presentations show, tea is more than an aqueous infusion of caffeine and tannins: it has effects beyond what can be seen by the gastroscope, or deducted from gastric aspiration; one cannot describe its ancient popularity on the basis of its somewhat negligible vitamin and mineral content. Some how the vital fraction remains undiscovered-or perhaps there is no single missing factor, but merely the fortuitous combination of fractions, which together produce something bigger and better than the simple addition of components.”

·      “At least some similar explanation must be devised to explain the fact that tea as a beverage has been known from earliest times. It was perhaps the first drink made by man for the express purpose of enjoying whatever mysterious qualities it has. Let us not forget that in past millenniums man did not have a shiny aluminum tea kettle, electric range and neatly packaged, standardized tea leaves. It must have been quite a chore to rustle up a cup of tea in ancient Cathay.

·      Tea is a loved drink across Europe, The United States, etc.

·      Much of the stimulus to the 16^tha and 17^th century exploration was derived from large commercial ventures as the English and Dutch East India Companies.

·      The golden age of the China Clipper ships in the mid 19^th century was due to the tea trade for these were tea carrying cargo vessels

·      “Tea for Two” in song

·      “Tea and Sympathy”
·      “The Tea House of the August Moon”

·      The reading of tea leaves by fortune-tellers

·      Tea and toast as a sensible home remedy for many ills

·      Standard household management, the teaspoon

·      2700 BC

·      “Built a fire from the branches of a the plant. Some of the leaves accidently fell into the boiling water. The exhilarating effect of this accidental brew led him to popularize the custom.”

·      The most important constituents of tea are the mixed xanthine bases

·      The principal one of these is trimethyl xanthine which, has been found to identical with caffeine

·      Theobromine, theophylline, and Xanthine

1.     Cerebral stimulants

2.     Coronary vessel dilators

3.     Diuretics

·      Other actions inclue cardiac stimulation and respiration stimulation.

·      Of the three main actions of the methylated xanthines, caffeine is preferred for cerebral stimulation

·      Theophyline is the drug of choice for coronary dilation

·      Theophylline exceeds theobromine in its acute diuretic action but the diuresis of theobromine is more prolonged and therefore is the iduretic which is generally prefered.

·      Thiamine B-vitamin 1

·      7-25% in the dried leaf

·      Tannins designated as the polyphenols

·      The tannins or polyphenols may be divided into two classes depending upon their solubility in ethyl acetate.

·      Soluable group occurs as an orange powder

·      The insoluable group as a born powder

·      Odorless and elicits a bitter taste

·      The principal site of action of caffeine is on the central nervous system and the sensory cortex

·      Larger doses affect the motor areas and the action descends to the medulla oblongata and the spinal chord

1.     Increased mental alacrity

2.     Altertness and brighter spirits

3.     More acute and discriminating sensations

4.     Facilitation of association of ideas

5.     Retardation of action owing to more discriminating judgement

6.     Occasional insomnia

·      Therapeutic use in hypertensive headaches

·      Shown to decrease the arterial and post-arteriolar vascular tension of cerebral vessels, and through this mechanism relieves hypertensive headaches

·      Caffeine affect on the respiratory system, and blood pressure were mostly when the caffeine was administered other than orally.

“Actually, in one sense, we need no experimental proof of the psychological benefits of tea; in many cases it is sufficient for the physician’s purposes that his patient merely think that tea has cheered and brightened his attitude toward life. If there is a distinction between one who is happy and one who thinks he is happy, the distinction is semantic”

·      “Nevertheless, there is satisfaction to be gained from the fact that experimental proof does exist”

·      One explanation of the paradox is that caffeine and tea tannins interact antagonistically when they meet in a cup of tea

·      Thus the gastrointestinal disturbances ordinarily induced by each separately are counteracted and the two substances form an antagonistic synergism.

·      Vitamin C

·      Halpenny and MacDermot study

·      Investigated the separate affects of tea, coffee, caffeine, and tannin in terms of clinical effects, gastric analyses, peptic activity in vitro, metabolic rate changes, gastroscopic observation, barium meal examinations.

·      Look into study

·      The difference in constituent proportions between types of tea appears to be significant only in fluorine content. This varies not only with plant variety but also with the age of the plant: the older the plant, the higher the amount of fluorine. Oxidation has it’s effects: the highest fluorine content is in black tea, there is less in semi-oxidized Oolong and lest in green tea.

·      Many of the substances are in trace amounts much of the pharmacology is due to the caffeine and the balance between the caffeine and tannins.

·      The balance together does not produce the ill effects that can be experienced when consumed separately.

·      Another variable that can affect the tea is the length of brewing and the quality. Since the type of tea, length of the brew, and the temperature of the water will change the amount of tannins and caffeine the brew will change in balance depending on the skill of the tea maker.

·      Three minutes after pouring boiling water on tea most of the caffeine has been extracted and the caffeine/tannin ratio is at its highest.

·      A longer brewing adds progressively more tannin but little or no additional caffeine

·      Less research done around tannins.

Budhidharma

6^th century Indian Prince

founder of chan Buddhism, which would become zen buddhism

·      Tea is a beverage to be tasted and enjoyed for its delicate aroma not to be gulped or poured down the gullet for effect with as little contact with the tongue as possible.

·      Tea drinking encourages a sensitive and discriminating enjoyment of intellectual and social exchange.

·      American custom of iced tea on a summer afternoon

·      The art of being relaxed while fully conscious

·      They contribute to the enjoyable experience of finding oneself socially accepted by people who are quite sober.

·      It encourages courteous and lively discussion in an atmosphere of mutual respect.

Chapter 1

·      “pekoe” is from the Chinese pak-ho often used to describe the fine down on a newborn’s skin.

·      Pekoe is a reference for the three types of tea-leaf picking: imperial picking, fine picking, and medium picking.

1.     Imperial Picking: the bud and first leaf below it.

2.     Fine Picking: the bud and the first two leaves

3.     Medium Picking: the bud and the following three leaves

2.     Bi Luo Chun

3.     Anji Bai Cha

4.     Xin Yang Mao Jian

·      Represent 70% of all Chinese production

·      Major growing regions are located in the south of the country

1.     Fujian

2.     Zhejiang

3.     Anhui

4.     Henan

5.     Jiangsu

6.     Jiangxi

·      The traditional method is to spread the leaves on bamboo racks and leave them to dry for one to three hours in order to remove the surplus water.

·      To prevent them from drying too rapidly they are sometimes spread on cloths in the shade

·      The mechanical method involves spreading the leaves in cylindrical machine with bamboo walls so that they spin dry for a few minutes while fans blow air on them

·      The enzyme polyphenol oxidase is triggered to breakdown the leaves cell structure when the leaves have been picked, withered, and rolled. To half this process of oxidation the leaves are dehydrated.

·      Methods vary according to region

·      Small quantities of leaves are put in pans or vats that are consistently stirred so they don’t burn.

·      Next different techniques are used according to the form the leaves are supposed to take. If the leaves are to be flat, as in the long Jing variety they are pressed to the bottom of the vat briefly before being stirred in a back and forth movement.

·      If it is to be curly like the Bi Luo Chun variety they are rolled by hand and constantly stirred until they dry.

·      The heat starts low and then gets higher in the vat. The temperature will vary depending on conditions.

·      When the leaves are mechanically pressed they are heated at least three times in rotating cylinders.

·      Sometimes in between heating periods they will be spread on cooling cloths.

·      As the leaves are heated a chemical process is triggered: The sugars and proteins they contain are transformed giving the tea an aromatic quality that is sometimes reminiscent of grilled nuts.

·      Shaped by hand or machine into twisted, flat, needle shaped, or bead shaped leaves.

During this stage the aromatic oils released during rolling become stabilized in the leaves. Any remaining water is eliminated to remove any risk of mold. At the end of this process only 2-4 percent of moisture remains in the leaves.

·      The leaves are then sorted by size by means of a bamboo mesh of different sizes placed one on top of another.

·      Monks used tea as a stimulant to stay awake during long hours of meditation

·      Monk Saisho, is said to be the first to bring the custom to Japan.

·      There was strained relationship between China and Japan at the time though and it was not until the end of the 12^th century that Japan could truly be considered as having a tea culture.

·      1191 monk Eisai (1141-1215) founder of the Rinzai sect of Zen Buddhism brought a few tea-tree seeds back from a pilgrimage to China and planted them in the Hizen, in the Northern part of the island of Kyushu, as well as around the monasteries of Hakata (Fukuoka).

·      Eisai spread the idea that tea should be consumed for its medicinal properties.

·      Eisai wrote the first Japanese book on tea. Published in 1211.

·      He brought plants as well as introduced the Japanese to the Chinese method of preparing tea used during the Song dynasty (960-1279)

·      Tea leaves were ground to a fine powder before being brewed.

·      The ritual and discipline as well as the austere nature of Rinzai Zen philosophy had a great influence on the rigidly codified evolution of the Japanese Tea ceremony

·      Later, tea plants were planted on the main island of Honshu near Kyoto, the former capital of Japan.

·      Originally cultivated by Monks

·      13^th century, noblemen were meeting to drink tea during ceremonial gatherings, the samarai also made it party of their lifestyle.

·      16^th century, grand tea masters appeared, one being Sen no Rikyu. He codified the tea ceremony (chanoyu) and established a close relationship between Buddhist values and the various schools of Japanese tea of the era.

·      1641-1853, Japan remained cut off from the rest of the world. It was a policy of isolation, known as sakoku. It forbade anyone from leaving the archipelago and permitted almost no contact with the outside world.

·      For more than 200 years china alone provided the rest of the world with tea.

·      Isolation had some positive notes.

·      1738, Soen Nagatani created a method of leaf dehydration using steam. Thanks to this method, the fresh aroma of the leaves creates a green tea that is very different from Chinese green tea.

·      1859, Japan abandons policy of isolation and opens to the international market and began to export teas.

·      End of the 19^th century the archipelago began industrializing its production methods in particular with the use of heating cylinders invented by Kenzo Takahashi. Around this time the Japanese began to produce black tea.

·      First years after the first world war Japanese tea exports set an unprecedented records; they exported up to 22,003 tons of green tea.

·      The explosion in demand was short lived and Japanese exports of black tea dropped quickly

·      Japan had a hard time competing with the tea coming out of Sri Lanka, India, and Kenya.

·      In 1920s studies on tea Catechins were released to the public to promote the sale of tea and to encourage citizens to consume it on a daily basis.

·      Mixture of leaves and roasted and popped grains of rice. It was originally a beverage drunk by the poor who supplemented their tea with rice.

·      Usually made with Bancha but can also be made of Sencha and Matcha teas

·

Bancha Shizuoka

·      An everyday tea up until the middle of the Edo era (1603-1868) for rural regions every household once grew a small amount for personal consumption.

·      Large pieces of irregularly shaped leaves make up the June harvested Bancha tea.

Sencha

·      There are two major styles of Sencha tea: Asamushi and Fukamusi.

·      Asamushi has a shorted dehydration period and rigoriously sorted leaves.

·      Fukamusi has a longer period of dehydration and more fine particles preserved through storage

Kabusecha Banryu

·      Shade grown tea cultivated in gardens that are covered by canopies for about two weeks before the leaves are picked. The goal is to increase the level of chlorophyll and amino acids (particularly theanine) in the leaves.

Matcha

·      Intoduced by Buddhist monks at the beginning of the first millennium, Matcha was the first type of tea consumed in Japan. Originally dried up and ground between millstone.

·      Some modern taste lends the Matcha to be aged for a few months after processing

·      Sencha Keikoku (Sencha means infused tea)

·      Hojicha Shizuoka (Hojicha menas leaves that have been roasted for a few minutes at temperatures of 390 degrees F)

·      Bocha

·      Kamairicha

·      Chinese settlers brought the relatively new hybrid tea known as Oolong from its native home on Wu Yi Mountain in Fujian.

·      Thrived in the rich volcanic soil and mountain mist of Taiwan’s lush central highlands.

·      Three types to come out of Taiwan

1.     Golden lily

2.     Kingfisher Jade

3.     Four Seasons Spring

·      When Japan took colonial possession of Twaiwan in 1895 as a product of the brief Sino-Japanese war, tea production and tea culture in Taiwan continued undisturbed.

·      When control of Taiwan reverted back to China at the en of WWII, followed a few years later by the Nationalist retreat to Taiwan, the island again became a bastion of traditional Chinese culture

·      The government invested in infrastructure for tea production and encouraged developments of new plantations with strict quality controls.

Oolong Characteristics

·      Halfway in character between un-oxidized raw and fully oxidized mature varieties.

·      Began in the early nineteenth century in coastal Fujian province

·      Semi-oxidation eliminates the raw grassy taste found in un-oxidized green tea, without producing the strong woody flavor and dark red color of fully oxidized red tea.

·      Aroma floral and fruity.

·      High Mountain Oolongs from Taiwan are seen to be high grade.

·      In China the best Oolong tea comes from the Wu Yi mountain range in Fujian, where Oolong was born.

·      Pear Mountain (Li Shan)

·      Great Yu Peak (Da Yu Ling)

·      Pine Grove Stream (San Lin Shi) at the steep wild slopes.

·      Iron Guan Yin

·      Taiwan High Mountain Oolong

Gong Fu

High Mountain Tea Ceremony

·      The traditional way of preparing and drinking high mountain Oolong

·      It is called old folks tea since the elderly would have the most time to practice properly

·      Oolong is known for detoxifying and digestive virtues.

https://www.youtube.com/watch?v=t7zUE6xnnCU

·      Volatile aromatics give tea a distinctive fragrance

·      As gas suspeneded within the fluid of the tea the aromatic elements are excreted from the bloodstream through the lungs rather than the kidneys and as they pass through the delicate lung tissues with each exhalation they dislodge and bind heavy metals. Tars, and other toxins that accumulate in the alveoli (air sacs) and bronchia.

·      This allows for the residues to be coughed up and spit out

·      High source of polyphenols and Catechins which are free radical scavengers which neutralize and eliminate the highly reactive metabolic molecules known as free radicals that destroy cells, corrode tissues, and cause premature degeneration of the brain and internal organs.

·      The antioxidants in high mountain tea provide continuous detoxifying activity in the blood and tissues protecting the body from toxic damage and preventing the formation of tumors.

·      Lungs and liver particularly

·      Epigallocatechin gallate is a natural compound in tea that hinders the action of an enzyme that incites cells to divide and could be a promising cure for cancer.

·      Alkalizes the digestive tract, blood stream, cellular fluids, neutralizing excess acidity which allows formation of cancerous rumors and can lead to other degenerative conditions as well. Blood and tissues acidity is the primary cuase of calcium loss in bones and teeth

·      Diuretic, helps to promote rapid elimination of toxins and metabolic waste form the blood and tissues

·      Digestive: breaks down fat molecules into smaller particles making them easier to digest.

2.     Three hybrids bred in Taiwan (Kingfisher Jade, Four Seasons Spring, Golden Lily)

·      1. More mature earthy character and smoky, woody taste

·      2. Fresh young flavor, rich, floral, brisk fruity, and tangy.

·      Da Yeh Oolong “Big Leaf”: Rare variety distinguished by a leaf that is almost the size of a man’s hand when picked. Also known as Buddha Palm; often blended with other varietals by tea masters to create a particular taste.

·      Tie Guan Yin “Iron Guan Yin”: Named after the beloved Buddhist diety Guan Yin. The Bodhisattva of Compassion. Classic Oolong brought to Taiwan from China. Requires a longer firing process than other varieties of Oolong and only traditional charcoal may be used to heat the oven because the fumes play a central role in developing the unique smoky flavor. Rich mature flaor and deep reddish color.

·      Dong-Fang Mei-Ren “Oriental Beauty”: Favorite tea of Queen Victoria. Hard to find a good grade or find it at all.

·      Lao Oolong “aged”: mature Oolong teas are kept stored for years in large clay urns in order to let them age slowly. Produces tea with a robust flavor, dry after taste, and deep red color in the cup. The leaves used for aged oolong must be fully mature when picked then oxidized and well fired to greater degree than other oolongs to insure the tea is sturdy and dry to withstand the aging process.

·      The three daughters of Taiwan: Oolong varietals were developed by Chinese planters in Taiwan by cross breeding the best strains of the classic Oolong brought from china with tender hearted and big leaf varieties.

·      Jin Shuan Oolong “Golden lily”: Creamy taste and milky fragrance, golden green color in the cup.

·      Tsui Yu Oolong “King Fisher”: intense floral fragrance and taste of fresh fruit.

·      Ssu Ji Chun Oolong “Four Seasons Spring”: hearty hybrid that can be picked six or seven times a year. Each harvest has a fresh flowery flavor of a spring harvest.

Is found in the form,

In the color,

In the fragrance

And in the flavor.

The beauty in the taste of tea

Lies in the person,

In the foundation,

In the knowledge,

In the setting.

·      You must first cultivate your taste, foundation, knowledge, and choice of right setting to commune with the nature of the tea you’re drinking.

Each week I try to drink the tea I am researching. It helps me to stay awake and balanced, as well as, keeps me grounded in the spirit of what I am studying.

Green Oolong Processing

undergo 30% to 50% oxidation

·      Picking: freshly picked leaves arrive to a factory to start the oxidation process

·      Withering: leaves are spread out on large sheets. Depending on the weather they will dry for 30 minutes to two hours. If the sun is too strong a canopy will be placed over the leaves to protect them

1.     Leaves are spread out on woven bamboo trays about 3 feet in diameter in an environment where the temperature is maintained at 68 to 77 degrees F and the humidity at 60-80%. The leaves are lightly stirred at regular one to four hour intervals

2.     The stirring action is important as the friction of the leaves against the bamboo trays breaks down the cellular structure of the leaves and releases oils that contain aromatic substances, further triggering the enzyme polyphenol oxidase.

3.     The process is instinctive and depends on the experience of the grower. They will touch and sniff the leaves to know exactly when to stop the oxidation process.

·      Firing: The leaves are placed in a heated rotating cylinder. They will undergo a heating/stirring. The leaves will then be heated to about 572 degrees F for five to seven minutes.

·      Rolling: As soon as they’re taken out of the rotating cylinder the leaves are rolled. The mechanical arm attached to a round dome rotates swiftly, causing the leaves to brush the walls of the machine. This helps to release their fragrance. This rolling lasts three to five minutes.

·      Drying: Drying stabilizes the aromas of the leaves. It also prevents excessive residual moisture from damaging the leaves. Drying starts at 158 degrees F for five or six minutes and then continues for 20-30 minutes at 212 degrees F.

·      Final: The leaves are spread out on large bamboo trays and left to stand for six to eight hours.

Second day

·      On the second day the leaves undergo three basic stages, which are repeated several dozen times.

1.     Heating/stirring

2.     Rolling

3.     Compression

·      Heating/Stirring: The leaves are placed in a rotating cylinder for a few minutes to soften them.

·      Rolling: Leaves are formed into a 44 pound package and wrapped in a special fabric. The mass of leaves is placed in a machine equipped with four rotating rollers that compress it into a round shape.

·      Compression: Still wrapped in fabric the leaves are then placed in another machine where they will be turned and pressurized for 10 minutes while being compressed.

*These steps are repeated 10-20 times with a rotating cylinder that is full of air heated to 140-391 degrees F and 30-40 times with a non-heated cylinder. This is what is necessary to create the distinctive bead shape.

·      Final Drying: The final dry with stabilize the aromatic compounds and allows the producer to remove all the moisture but 2-3%. This phase lasts 5-10 minutes at a temperature ranging from 212-248 degrees F.

·      Sorting: Leaves are separated from small stems. Sorting is usually done by hand.

·      Roasting: In Taiwan occasionally the tea will then be fired at a range of 167-320 degrees F to add flavor. The firing plays a role in adding woody, sweet, even caramelized flavor notes.

undergo 70% oxidation

·      Withering: leaves are spread out on cloth outside. Depending on the weather they will dry for two hours

·      Oxidation: When processed manually the leaves are spread on racks and stirred regularly for 12-18 hours in order to break down the cell structure. During mechanical processing the leaves are heated in rotating cylinders in temperatures ranging from 77-86 degrees F, for about eight hours.

·      Heating: To obtain the twisted appearance a machine roller or person will hand roll it on a bamboo matt.

·      Drying and firing: The leaves are dried in a rotating cylinder for 10-20 minutes at a temperature ranging from 230-250 degrees F.

·      Firing: The leaves are placed in a heated rotating cylinder. They will undergo a heating/stirring. The leaves will then be heated to about 572 degrees F for five to seven minutes. The leaves are usually fired twice. (it is possible to wait several months after processing to fire, it doesn’t need to be immediately after the leaves are dried.

classification

·      Later named Camellia sinensis

·      SE China

·      Camellia Sinensis

·      Variety

1.     Var. Sinensis, C. sinensis

2.     Var. Assamica and C sinensis

3.     Var. cambodiensis

·      Slow growing shrub with a number of stems arising from the ground and small hard leaves. Hardy and may grow in high latitudes where winters are cold and at high altitudes in the tropics.

·      Grown under natural conditions, in a large tree with big, glossy, bullate leaves well adapted to tropical conditions.

·      Assam/attains heights varying from 10 to 20 m, while china tea seldom reaches 10 m.

·      Under cultivation for commercial purposes the tea plant is trained as a low spreading bush and subjected to various treatments including plucking and pruning to maximize crop of young shoots.

·      Assam tea grown in principal cultivation areas (the tropics) thrives under a well-distributed rainfall of at least 1,500 per year.

·      High humidity and even temperatures with a mean minimum not below 55 degrees F.

·      The crop requires a deep permeable tolerant to lower temperatures and therefore suitable under subtropical conditions.

·      The withering continues to a stage in which the material physically can be rolled without breaking up excessively and chemically has undergone certain changes and in which the concentrated juice can be wrung out by a twisting action.

·      The rolling of the withered leaf the cell contents of the bruised material are mixed and aerated. Started by an enzyme taking up atmospheric oxygen the polyphenolic bodies in the leaf belonging to the catechin group are more or less oxidized.

·      Subsequently yellow theaflavins and red and brown thearubigins are produced.

·      After rolling the material is subjected to further fermentation by spreding it under adequate conditions of temperature and humidity and for such a period that the best quality of made tea is obtained.

·      Apart form moisture removal and inactivation of the oxidizing enzyme, some of the unchanged Catechins are changed chemically then, while gums are dried through enzymatic action to a varnish contributing to the keeping quality of the made tea.

·      Sugars are carmelized, resulting in the smell of burnt toast or caramel type of dried teas.

·      Found in south China

·      Providences of Yunnan, Anhui (particularly Qimen) Fujiuan (particularly Zhenghe)

·      Process to develop black tea was invented in the 18^th century

·      Usually more mature leaves are picked for the production of black teas except in the case of very high quality teas.

1.     Withering: on the ground or on bamboo racks, lasts for 5-6 hours. They lose 60% of their moisture. The leaves need to be stirred often. Mechanical processing withering takes place in a controlled environment. The leaves are placed on sieves in brick containers that are usually heated by wood fires. This technique has given Chinese teas a smoky aroma. The containers allow air from the turbine to circulate below the leaves about 4 hours later the leaves are ready for the next stage.

2.     Rolling: Leaves are rolled to break down the structure of the cells. Depending on the quality of tea desired, this is usually done by a machine that presses the leaves onto plates divided into strips.

3.    Oxidation: The oxidation period can vary from 8-12 hours depending on the ambient conditions. The leaves are spread on the ground and covered with large wet cloths to stimulate the chemical reaction. The Temperature must be around 72 degrees F. (This technique takes longer than the method used for Indian black teas.) The Indian black teas are oxidized in milder conditions and a less astringent tea is obtained. This method also produces an earthy aroma and burnt, sweet taste.

4.    Drying: Any residual moisture in the leaves is eliminated and the oxidation process is stabilized during the drying stage. Warm air can be blown onto the dry leaves or sometimes they’re transferred to another wood-heated machine.

5.    Sorting and Sifting: Whether manually or mechanically sorted and sifted the leaves are put into different grades. This also eliminated dust, branches, and other residue.

6.    Firing (optional): In certain cases firing can reduce the moisture content and helps standardize the batch.

·      After 40 years of research and observation T-18 stuck out from similar hybrids because of its superior sensorial characteristics and it was launched onto the market in 1999.

·      Can be found in the region around Sun Moon Lake (largest natural lake in Taiwan)

·      Whole leaf black tea

·      Minimal quantities are produced

1.    Processing: withered for 16-22 hours, four periods of mechanical rolling, lasting 30 min

2.    Oxidized for two hours at 77 degrees F and a level of humidity of approximately 95%

3.    Two stages of drying will follow lasting 30 minutes each at a temp of 210

4.    Lastly, it is sorted, usually mechanically. The finest batches will be sorted with tweezers to prevent hands from transferring undesirable aromas to the leaves.

**Example of the color related to  a higher content of theaflavins and thearubigins. Usually associated with Red/Black Tea and Pu er. 

·      The British had to invent every stage of the processing. They needed to reduce costs by turning their tea plantations into industrial enterprises.

·      Methods to process black tea started in the 17^th century

·      The British quickened the process by mechanizing the whole process. At the end of the 19^th century they created the first industrial technique, the orthodox process.

·      The mechanized process requires expertise and intuition and allows for greater control over the different variables that affect the chemistry of the leaves.

1.    Withering: Withering reduces the water content of the leaves softening them and changing the waxy texture so they can then be rolled without breaking. The ambient humidity ventilation and temperature are constantly monitored to ensure successful withering. After 14 to 17^th hours the moisture content of the leaves will have been reduced by 60-70%

2.    Rolling: 10-20 minutes the piles of leaves are held in copper vats inside enormous machines. These machines roll the leaves under pressure until they form a compact mass. Next with the aid of a rolling machine, various levels of pressure are applied to the leaves following precise cycle until their cellular membranes are broken, releasing the oils they contain. As soon as these oils are exposed to the air the phenomenon of oxidation begins If the rolling is too intense the leaves will be discolored and dull. If too light the leaves will be dry gray and dusty and brew into a pale and tasteless liquid.

3.    Oxidation: contact to oxygen the enzymes contained in the oils of the leaves trigger a chemical reaction called enzymatic oxidation. The leaves are spread out on trays made of stainless steel ceramic or glass in a humid environment, 68-86 degrees F.

4.    Drying: Dehydration puts an end to the process of the oxidation. The leaves are placed either on either conveyors or on a series of revolving trays in a large machine that is heated to a temp of 248 degrees F. If the drying is incomplete the oxidation process will continue uncontrolled. If it is too intense the leaves will burn and acquire a smoky taste. The process lasts 20-30 minutes until the moisture content of the leaves is reduced to 2-6%

5.    Sorting: After the drying stage the leaves are sorted using vibrating grids of varying sizes placed one on top of another separate the leaves into different grades. The largest leaves remain on the top grid while the crushed leaves (fanning) and dust fall to the ground. The intermediate leaves are caught by other grids. In Darjeeling, all teas, regardless of the quality are sorted in this way. The grade a tea is given is therefore an indication of size, not quality. Sorting is however an essential step and the size of the leaf requires a different infusion time and will have different characteristics.

1.     Brief withering, the leaves are then cut and crushed in metallic cylinders equipped with blades.

2.     During this step they are torn apart by a machine called a Rotorvane.

3.     The leaves are then sent to a ghoogi, a large barrel in which they are rolled into small beads.

·      At first only used for coarser leaves, this method gained in popularity in the middle of the 20^th century. With the invention of tea bags. It revolutionized the tea industry but also at the expense of quality. The majority of leaves used in the CTC method are of inferior picking quality.

·      Creates high volume and uniform quality.

·      Whole leaves will result in a more complex and aromatic infusion where as broken leaves create a darker liquid with a simpler flavor profile.

·      Grading system used in Darjeeling/whole leaf tea.

·      The most important aspect is the number of buds (pekoes) the most buds a tea contains, the more letters there are in its appellation.

1.     SFTGFOP: Special Finest Tippy Golden Flowery Orange Pekoe

2.     FTGFOP: Finest Tippy Golden Flowery Orange Pekoe

3.     GFOP: Golden Flowery Orange Pekoe

4.     FOP: Flowery Orange Pekoe

5.     OP: Orange Pekoe

·      Tippy: refers to the abundance of flowering buds

·      Golden: the tips that turn golden after oxidation

·      Flowery: slightly floral aroma released by the buds.

·      Orange: purely historic reference to the Dutch royal family of Holland-Nassu, who were among the first to import tea into Europe.

·      Pekoe: comes from pak-ho meaning “white down” Also used to describe the hair of newborn babies. Here it refers to the final leaf on a branch (final bud) which is covered in a fine white down.

·      The numeral 1: Sometimes appears at the end of the grade of certain batches, the letter S will be added if the batch is exceptional.

2.     Crushed broken or whole, small or medium length leaves, varying from brown to black, sometimes with golden or silver tips (buds) some first-harvest Darjeeling tease have green or brownish green leaves

3.     ½ oz (2.5 grams) tea to 1 cup of water

4.     203 F

5.     3-4 minutes steeping

-Journal article

Beneficial Health Effect of Black Tea: Increasing Evidence

·      Tea polyphenols are strong scavengers against superoxide, hydrogen peroxide, hydroxyl radicals, and nitric oxide produced by various chemicals.

·      Black tea has been identified to act as a powerful chemopreventor of reactive oxygen and nitrogen species.

·      Black tea exhibits protective effects against oxidative damage in human red blood cells.

·      Treatment of ECGC to human skin inhabited ultraviolet radiation induced oxidative stress. EGCG also exhibited protective effect against oxidative damage to cellular DNA

·      Black and Green tea inhibits lipid perozidative damage in rat liver and kidney

·      Black tea ingestion reflected a significant increase of human plasma antioxidant capacity

·      Offers protection against oxidative damage to red blood cells

·      Famous for history and curative properties

·      Bureau of Standard Measurement of Yunnan Province defined Pu er as

Not all experts agree with definition. It is however partially justified by the quality of the tea tree grown in Yunnan.

·      Youle

·      Banzhang

·      Manzhuan

·      Yiwu

·      Mensong

Renowned for tea production

·      Banpen

·      Yiban

·      Created a rise in price and opportunity

·      Year 2000- many people invested in plantations

·      Year 2007- Quick growth of Sheng Pu er led to a peak, fall, and speculative bubble burst.

·      Investors pulled out and now the market seems to be stabilizing

·      Rarity of product still demands a high price

·      Best tea comes from all wild tea trees, which are several centuries old.

·      Fermented 10-50 years

·      Not considered fully mature until they have been aged for 30 years. Labeled as “vintage”.

·      Shou is processed the same as Sheng; the fermentation process is faster, and occurs over 45-60 days.

·      Made for immediate consumption and the taste doesn’t get significantly better with aging.

·      Usually made with lower quality tea leaves and almost exclusively from plantations.

·      Distinguishing features

·      Zhuan cha (the brick) 9 oz

·      Tuo cha (the nest) 3.5-9 oz

·      Jin gua (the pumpkin) comes in several sizes

·      “The Mushroom” roughly 8 oz

·      “The Cube” 1/6 oz

·      Can also be made into custom or decorative shapes, like a Buddha or pig for specific events.

**Couldn’t find photos that were labeled for reuse for the cube, mushroom and pumpkin shape.

·      Usually a small piece of paper placed on the leaves after being compressed.

1.     Maocha

2.     Sheng processing or Shou

1.     Picking: the quality of Pu er depends on the part on the plant material used. A grading system from one to nine defines the size of the leaves which are used.

2.     Withering: processing Pu er teas begins with withering the freshly picked tea leaves. The leaves are spread in the sun for a few hours. In industrial processing the leaves are spread on racks in a room and heated with hot-water radiant heat.

3.    Heating: Small-scale heating takes place in pans and lasts for two to three minutes. The batches of leaves are far bigger than those used when producing green teas. The pans are usually heated by means of wood fires.

4.    Rolling: The leaves are then rolled by hand on a bamboo mat until they form a large ball. In industrial processing, th leaves are rolled in the same type of round roller press as used for black teas or for curly leaf green teas.

5.    Second Heating: Sometimes the leaves are heated a second time in the pans, also for two to three minutes.

6.    Second Rolling: The same method is used as for the first rolling: by hand on a bamboo mat (the traditional method) or rolled in a round roller press (the industrial method).

7.    Drying: Distinguishing features after the second rolling, the leaves are dried in the sun or in a temperature and moisture controlled greenhouse. In industrial processing, the leaves are dried on a conveyor belt that passes through a heating machine.

8.    Sorting: Next, all residue is eliminated form the leaves by means of manual sorting.

9.    Moacha is then ready: The people who produce Moacha sell it to specialized processors who then compress the leaves into different shapes.

·      The highest quality leaves are usually reserved for Sheng Pu er, maocha can be used to produce both types of Pu er teas.

2.     Compression: The leaves are split into groups that correspond to the desired weight of each cake to be formed. They are then sprayed with steam to hydrate and soften them so they are malleable. Then the paper indicating the trademark of the tea is inserted into the leaves. The moist leaves are then placed in a cloth. According to tradition they are then pressed under a stone. A hydraulic press is sued for mechanical compression.

3.     Drying: Once the cakes are compressed they are laid out to dry in the air without any cloths so any residual moisture can escape. In industrial processing sometimes the cakes are placed in a room hated by hot water pipes to speed up the drying process. The cakes are then returned to their weight prior to dampening. Packaging: Traditionally the cakes were wrapped individual identifying paper, group the cakes in lots of seven (called tong) and package each in a dried bamboo bark. Each tong was placed in a bamboo basket as part of a lot of six (called jin).

1.    Fermentation: the leaves are placed in a room and covered with water and a cloth. They are then exposed to high heat and humidity for 45-65 days. During this stage they will be turned over several times.

2.    Sorting: Once the accelerated formation is over, the leaves are first sorted by machine then by hand in order to eliminate unfermented leaves.

3.    Compression: Next, the same compression process as for Sheng Pu er is used. However few Shou Pu er teas are compressed by the traditional method. Hydraulic pressed are generally used. Once all the stages are complete it is wise to wait at least three months before drinking the tea produced to allow the fermentation process to stabilize.

Ideal humidity is between 60-70 percent, in a dark room, where they will not be exposed to light and has good air circulation.

Should be kept away from other strong aromas they can absorb (spices, coffee, etc)

Ideally Sheng and Shou should be kept separate.

·      Cakes of Pu er are inscribed Yunnan qi zi bing cha, which means “the tea cake of the seven sons of Yunnan

·      Seven is a lucky number for the Chinese

·      The use of plural implies that the family will produce many sons which implied good fortune.

·      When one buys a cake of Pu er you are also buying a promise of prosperity.

·      The round shape represents the full moon. Which for the Chinese symbolizes a gathering of a whole family.

Sheng Pu er teas less than 10 years old

Appearance of the leaves: Longish leaves or compressed shapes (nest, cube, cake, brike)

Quantity: 1/12 oz (2.5 grams) of tea to 1 cup (250 ml) water. Or 1 teaspoon per cup.

Temperature: 194-203 degrees F.

Length of Infusion: 3-5 minutes

Extra: Rinse for 5 seconds. If the leaves are broken and smaller shorten the infusion.

 Shou Pu er (any age) and Sheng Pu er over 10 years old

Appearance of the leaves: Longish leaves or compressed shapes (nest, cube, cake, brike)

Quantity: 1/10oz (3 grams) of tea to 1 cup (250 ml) water. Or 2 teaspoon per cup.

Temperature: 203 degrees F.

Length of Infusion: 4-6 minutes

Extra: Rinse twice for 5 seconds. If the leaves are broken and smaller shorten the infusion.

Theaflavins Yellow color

Zong-mao Chen

Shu-jun Cheng

Miao-Ian Chen

·      (E)-2-hexenal

·      (E)-2- pentenal

·      (E,Z)-2,4-heptadienal

·      Ionones and their oxides

·      (Z)-jasmone

*These compounds are reported as being produced during the microbial-fermentation.

(4.4) (4.4.1)

·      aldehydes

·      ketones

·      2,5-dimethyl pyrazine

·      2,6- dimethyl pyrazine

Especially increased during fungal growth

·      (E,Z) 2,4-heptadienal

·      Furfural

·      (E,E)-2,4-heptadienal

·      (E,E)-2,4-octadienal

Presumed the increased compounds contributed to the formation of the fungus flower flavor of Fuzhan brick tea.

Study done by Wang et al. 1991

*Sterile pile-fermenting (SPF)

·      Experiment found that OPF sample contained more terpenols and phenols, while the SPF sample contained more aldehydes and ketones.