Understanding The Art Of Tea

Since time immemorial, tea drinking has been a common practice for a majority of people in the world.

In fact, tea has been regarded as the world’s most consumed beverage, next to water.

But the preference of a good tea, whether it be green, black, yellow, white, red, oolong, or whatever color or flavor it is, still depends on the processing of a tea bush called Camellia sinensis, which includes oxidation, heating, drying, and infusion of other herbs, flowers, spices, and fruits.

In a tea appreciation seminar held recently at The Coffee Bean & Tea Leaf, tea connoisseur David DeCandia explained that each new crop of tea derives its unique taste from the particular environment and climactic conditions of that region. Moreover, the quality also comes from the soil and water, as well as the care and technique of the tea grower.

The finest tea bush plant grows mainly in tropical and sub-tropical climates. In addition, the plant requires at least 50 inches of rainfall a year, and prefers to grow at elevations up to 1,500 meters as it acquires better flavor. Only the finest buds and leaves called flushes are selected.

Tea cupping

To understand the art of tea making, including the complex details behind the way tea is grown, processed, brewed, and served, DeCandia says, “One must have the passion to determine the difference of each blended tea in terms of richness and fullness of the flavor.”

As a famed master tea blender, DeCandia lends his expertise by introducing a diverse collection of whole tea infusions that we can have with the tea. “A good tea expert requires vast amounts of experience, and demands developing a sensory palate that can detect possible defects and predict how tea will perform when it is flavored or used in a blend that comes from cupping over and over,” he shares.

For the first cupping, DeCandia introduced the Genmaicha Green Tea, which is a blend of high quality Sencha tea and partially toasted rice that adds body and sweetness to the finish.

The second cupping was the Fancy Formosa Dragon Oolong, specially hand-picked, semi-oxidized, and both pan- and basket-fried. Only the young whole leaves are used, evidenced by the silver tippiness of the tea leaves.

The Apricot Ceylon Tea meanwhile comes from Sri Lanka and is known for its special mellowness. Flavored with apricot, this tea is well-balanced with a fruity aroma and a light body.

Another one is Chai, originally blended by Coffee Bean & Tea Leaf, that has a special recipe blended by hand using only the finest black tea cinnamon from Sri Lanka, cloves, cardamom from Egypt, and other spices. These give an exotic aroma and spicy taste to this flavorful tea.

Last is the African Sunrise, the original blend of Coffee Bean & Tea Leaf that has a touch of orange, vanilla, and honey bush.

DeCandia suggests that to become a good tea connoisseur, one must possess the knowledge to distinguish the taste of the tea through the processing it has undergone. “By just slurping a little and letting it stay in your mouth for a little while, you will immediately understand its composition. If you will taste another blend, you need to drink plain water to get rid of previous flavor of the tea,” he said.

DeCandia shares that different blended teas come with different oxidation and processing. Various teas are not already pure varieties but have been enhanced through additives or special processing. The aim in blending tea is for better taste, better price, and to achieve a more consistent taste regardless of the variation of taste among pure teas.

Health benefits of tea

DeCandia explained that tea contains more than 700 chemicals, among them flavanoids, amino acids, vitamins (C, E, and K), caffeine, and polysaccharides. Tea drinking is proven to be a natural deodorant, and five cups a day improves body functions.

Tea also plays an important role in improving intestinal problems and providing immunity against intestinal disorders.

It also has fluorine to prevent cavities, while both green and black tea infusions contain a number of antioxidants–mainly catechins–that have anti-carcinogenic, anti-mutagenic, and anti-tumor properties.

DeCandia also suggested using distilled water to mix with tea and to not add ice while it is hot to maintain its natural taste.

Also, store the tea in a special can and avoid storing in direct sunlight to avoid moisture. “Tea if not properly stored can form fungus and cause fermentation that will contaminate the tea making it carcinogenic and rendering it unfit for consumption,” he concludes.

This article was taken from: Manila Buletin