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Margarets Fine Imports Tea Fundamentals Seminar, Tea Class and Tea Tasting

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An introduction to tea given by Margaret of Margaret's Fine Imports, Pittsburgh, PA.

An introduction to tea given by Margaret of Margaret's Fine Imports, Pittsburgh, PA.


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  • 1. Margaret's Fine Imports Tea Fundamentals Seminar Margaret Harris
  • 2.
    • Hello I am Margaret of Margaret’s Fine Imports, in Pittsburgh, your TEA-cher
  • 3. Margaret Kubicka Margaret’s Fine Imports 5872 Forbes Ave. Squirrel Hill Pittsburgh, PA 15217 (412) 422-1606 www.MargaretsFineImports.com http://www.TeaPittsburgh.com/
  • 4. Introduction
    • What is tea and where is it grown
    • Four main types of tea: green, black, oolong, and white
    • Rooibos (red tea)
    • Decaffeinated vs. Herbal
    • Steeping techniques
    • Tea storage
    • Health benefits of tea
  • 5.
    • Margaret at Margaret's Fine Imports in Pittsburgh grew this tea plant.
  • 6. Tea Is the World’s Most
    • Consumed beverage after water
    • Green tea is popular in China, Taiwan, Japan, Korea and the middle east
    • Recently it has become more popular in other countries
    • In western countries black tea has been more popular than green tea
  • 7. Tea Has Been Used As
    • A beverage for almost 5,000 years.
    • Legend says that the first to “discover” tea was the Chinese emperor Shen-Nung, when the leaf from a nearby tree fell into the cup of boiling water near him and he decided to drink it.
    • He liked this beverage so much that he sent his servants for more tea leaves, and that’s how it all started.
  • 8. What Is Tea and Where Is It Grown
    • The tea plant camellia sinensis is an evergreen shrub.
    • It may grow up to a 15-30 foot tree, but is usually kept at 3-5 feet for easier plucking.
    • The part usually used for tea is the bud plus 1 or 2 of the youngest leaves.
  • 9. What Is Tea and Where Is It Grown
    • Tea picking is still done mostly by human hand!
    • The majority of tea comes from the following countries: India, China, Sri Lanka, and Kenya.
    • The majority of green tea comes from China and Japan.
  • 10. Four Main Types of Tea: Green, Black, Oolong, and White
    • All of these teas come from the same plant camellia sinensis.
    • The differences stem from different tea leaf processing.
  • 11. Green Tea
    • In green tea processing, the leaves are first subjected to heat by steaming, pan-firing, or roasting.
    • The heat is used to stop the enzyme-driven changes, mostly to prevent the oxidation process. Then they are rolled, twisted and, dried.
    • The color of green tea remains mostly green or grayish-green.
  • 12. Black Tea
    • The leaves are spread on trays or racks and withered in the sun for 18-24 hours. After that time, when dried, the leaves are rolled and twisted in order to break down the cell walls and accelerate the oxidation process.
    • This causes leaves to ferment and to release components responsible for their characteristic color, aroma and taste.
  • 13. Black Tea
    • The last stage is firing of the leaves in order to stop fermentation and to dry them out completely.
    • The color of black tea leaves is usually dark brown or black.
  • 14. Oolong Tea
    • Chinese word that means, “black dragon.”
    • Oolong is half-fermented tea.
    • The leaves are first withered in the sun, just like in the manufacturing of black tea, but for a shorter period of time, only about 4-5 hours.
  • 15. Oolong Tea
    • When the leaves are about half fermented, they are fired to stop the fermentation and oxidation process.
    • Oolong tea leaves after processing are usually reddish-brown.
  • 16. White Tea
    • White tea is the least processed tea.
    • It contains only new growth buds and young leaves, sometimes only the top leaf is plucked.
    • These are steamed and dried almost immediately after harvesting.
    • The little buds are covered with tiny little white-silver hairs that give the tea a whitish appearance, hence the name “white tea.”
  • 17. Rooibos (Red Tea)
    • Rooibos tea comes from the South African plant aspalathus linearis , also called Rooibos, that means, “red bush.”
    • It is also commonly referred to as red tea.
    • Most Rooibos tea is oxidized and fermented and it has a characteristic reddish color.
  • 18. Rooibos (Red Tea)
    • Rooibos is naturally caffeine free.
    • Rooibos is known for high antioxidants levels. It is especially popular among people who are avoiding caffeine.
  • 19. Decaffeinated Vs. Herbal Teas
    • Decaffeinated teas are mostly green or black teas that have been decaffeinated through a special process. However, they may still contain up to 3% caffeine.
    • Herbal “teas” or tisanes are any herbal infusions NOT made from camellia sinensis (the tea bush.)
    • Tisanes may be made of flowers, leaves, seeds, roots, fruits, and berries.
  • 20. Decaffeinated Vs. Herbal Teas
    • Tisanes are naturally totally caffeine free.
    • Examples of herbal teas are: chamomile, peppermint, fruit teas, hibiscus, and lemon verbena.
  • 21. Steeping Techniques
    • General guidelines:
    • Water used for tea should be of good quality, preferably bottled or filtered, but usually tap water will do just fine as well. Distilled, fluoridated, hard or highly chlorinated water are not recommended.
    • Water should be just brought to the boiling point, over boiling may cause too much oxygen to escape and result in flat-tasting tea.
  • 22. Steeping Techniques
    • General guidelines:
    • Warm the teapot with a small amount of hot water first and pour it out.
    • Use approximately 1 flat teaspoon of dry tea per cup, 6-7 ounces of water.
    • The average mug size is 12 ounces, so use 2 teaspoons of tea.
  • 23. Steeping Techniques
    • Steeping of black tea:
    • Use hot water, just under the boiling point about 210 degrees Fahrenheit, bring it to a boil first.
    • Steep for approximately 3-5 minutes.
  • 24. Steeping Techniques
    • Steeping of green tea:
    • Use cooler water than for black tea, under the boiling point about 180-185 degrees Fahrenheit, bring it to a boil first.
    • It is recommended to wait a few minutes before pouring water into the teapot.
    • Steep for only 1-2 minutes. Green tea is like a delicate food or fresh leaf vegetable. Water too hot or steeping too long will cause the green tea leaves to burn, producing a bitter taste.
  • 25. Steeping Techniques
    • Steeping of white tea:
    • Use cooler water than for black tea, under the boiling point about 180-185 degrees Fahrenheit, bring it to a boil first.
    • It is recommended to wait a few minutes before pouring water into the teapot or a tea cup. White tea is green tea and steeped the same.
    • Steep for only 1-2 minutes. Water too hot or steeping too long will burn the white tea leaves, producing a bitter taste.
  • 26. Steeping Techniques
    • Steeping of oolong tea:
    • Use cooler water than for black tea, under the boiling point about 194 -210 degrees Fahrenheit, bring it to a boil first.
    • Steeping time varies depending on the quality and type of oolong tea, but generally steep oolongs for 2 –3 minutes.
  • 27. Steeping Techniques
    • Steeping of Rooibos tea:
    • Use hot water, just under the boiling point about 210 degrees Fahrenheit, bring it to a boil first. Just like black teas.
    • Steep for approximately 4 minutes or longer. This tea will not get bitter.
  • 28. Steeping Techniques
    • Steeping of herbal teas:
    • Most of the herbal teas can be steeped using hot water and for at least 4 – 5 minutes.
  • 29. Tea Storage
    • Store tea in a closed container in a dark, cool, dry area away from strong odors.
    • The size of the container should match the amount of tea, if it is too large the tea will continue to oxidize.
    • It is generally not recommended to keep tea in the fridge or freezer.
  • 30. Health Benefits of Tea
    • First of all, tea is a great beverage because it contains no sodium, fat, carbonation, or sugar. It is calorie free. It provides proper hydration and fluid balance.
  • 31. Health Benefits of Tea
    • Tea contains flavonoids, which are antioxidants. Antioxidants counteract free radicals, which are believed to cause damage of body elements and contribute to chronic diseases.
    • Green tea is said to have the highest antioxidant levels out of all foods and beverages available to humans.
  • 32. Health Benefits of Tea
    • There has been a lot of research done in the past and still in progress to find out all of teas health benefits.
    • For example, research shows that drinking 3 – 5 cups of tea per day may lower low density lipoprotein (LDL) cholesterol “bad cholesterol” and therefore reduce the risk of heart attack.
  • 33. Health Benefits of Tea
    • Several studies found that people who drank tea in larger quantities had a much decreased risk of colon cancer.
    • Tea is also thought to help prevent skin cancer, and possibly other cancers as well, by its antioxidant and anti-mutagenic properties.
  • 34. Health Benefits of Tea
    • Two recent studies found that tea-drinking women had higher bone mineral density (BMD) than women who did not drink tea.
    • Also, tea is considered in reduction of dental caries and plaque formation. In laboratory tests, green tea antioxidants inhibited the production of plaque by bacteria. Tea is also naturally rich in fluoride.
  • 35. Conclusion
    • The Japanese and Chinese have believed for centuries that drinking tea promoted health and longevity.
    • Scientists all over the world have confirmed the actual health benefits of the contents of tea.
    • Let’s not forget that just making tea, inhaling its aroma, sitting down to drink it, relaxing and taking a break from every day’s stress is beneficial for our health as well!
  • 36. Http://www.MargaretsFineImports.Com Come and Visit Us in Pittsburgh or Stop by Online. www. TeaPittsburgh .com