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Intro to Tea: Types History and Health

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An introduction to tea. Presented as part of the Scholar In Residence duties for the 2017-18 Academic Year at Antelope Valley College.

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Intro to Tea: Types History and Health

  1. 1. AN INTRODUCTION TO TEA: TYPES, HISTORY & HEALTH DR. SCOTT LEE SCHOLAR IN RESIDENCE PRESENTATION - 2018
  2. 2. WHAT IS TEA?
  3. 3. CAMELLIA SINENSIS ONLY BEVERAGES MADE FROM THE LEAVES OF THIS PLANT QUALIFY AS TEA
  4. 4. CAMELLIA SINENSIS ONLY BEVERAGES MADE FROM THE LEAVES OF THIS PLANT QUALIFY AS TEA
  5. 5. TISANES INFUSIONS HERBAL “TEA” ANYTHING MADE FROM OTHER TYPES OF PLANTS, FRUIT, LEAVES, BARK, ROOTS, FLOWERS, GRAINS, ETC.
  6. 6. VARIETIES OF CAMELLIA SINENSIS • Camellia sinensis var. sinensis (China Bush) • China, Japan, India (Darjeeling) • Camellia sinensis var. assamica (Assam Bush) • India (Assam), Thailand, Cambodia, Laos
  7. 7. WHAT EFFECTS TEA? • Type of Tea • Terroir • Processing
  8. 8. WHAT EFFECTS TEA? • Orthodox • By Hand • CTC (Cut, Tear, Curl) • By Machine • Low Quality
  9. 9. TYPES OF TEA
  10. 10. SIX TYPES OF TEA • White • Yellow • Green • Black • Oolong (Blue) • Pu-er
  11. 11. TYPES OF TEA • Most common types are Black, Green & White • Difference between types is processing • Matcha = Ground Green Tea
  12. 12. WHITE TEA • Minimal amounts of processing • Uses tea buds that have not fully developed into leaves • Leave have a tight rolled appearance with light hair
  13. 13. WHITE TEA • Has a light sweet taste • Common Types of White Tea: • Silver Needle • White Peony • Long Life Eyebrow • Tribute Eyebrow
  14. 14. YELLOW TEA • Uses Early Spring Buds • Wrapped in a cloth for “smothering” or “sealing” during oxidation • Only made in China
  15. 15. YELLOW TEA • Very Rare & Difficult to Find • More aromatic and less “grassy” or “astringent” than Green tea • Common Names: • Huang Ya • Jun
  16. 16. GREEN TEA • Minimal Withering • De-enzyming or Fixing • Chinese (Pan Fired) • Japanese (Steamed)
  17. 17. GREEN TEA • Taste • Grassy • Umami • Floral
  18. 18. GREEN TEA • Common Types • Gyokoro • Sencha • Matcha • Gunpowder • Dragon Well • Long Jing
  19. 19. MATCHA
  20. 20. HISTORY OF TEA
  21. 21. HISTORY OF TEA • Tea was likely consumed in India, China, Laos, Thailand, Vietnam and Myanmar. • Cultivation began in Yunnan Province in China.
  22. 22. HISTORY OF TEA • First consumed for medicinal purposes during Shang dynasty (1700’s - 1000’s BCE). • Mixed with other types of plants, seeds, bark, etc. • Kept in dried cakes and boiled with salt.
  23. 23. HISTORY OF TEA • Eventually consumed in a pure fashion. • Always appreciated for its stimulation properties.
  24. 24. HISTORY OF TEA • During Han dynasty (206 BCE - 220 CE), tea spreads throughout China. • Average citizens begin to consume more tea. • Developments in tea processing improved popularity.
  25. 25. HISTORY OF TEA • During Han dynasty (618-907) Refinement to the drinking of tea. • Tea began to combine with art and culture. • Creation of tea ceremonies and tea masters.
  26. 26. HISTORY OF TEA • Social class became defined by tea behaviors and tea ware. • Lu Yu writes “The Classic of Tea”.
  27. 27. LU YU - THE SAGE OF TEA
  28. 28. HISTORY OF TEA • Social class became defined by tea behaviors and tea ware. • Lu Yu writes “The Classic of Tea”. • Blending of tea to improve taste.
  29. 29. “Sometimes such items as onion, ginger, jujube fruit, orange peel, dogwood berries, or peppermint are boiled along with the tea. Such ingredients may be merely scattered across the top for a glossy effect, or they can be boiled together and the froth drawn off. Drinks like that are no more than the swill of gutters and ditches; still, alas, it is common practice to make tea that way.” The Classic of Tea by Lu Yu
  30. 30. TYPES OF TEA
  31. 31. OOLONG TEA • Oxidation Varies • Complicated Processing • Uses large leaves • Leaves are Bruised to Rupture Cells • Bruising can Occur Many Times
  32. 32. OOLONG TEA • Taste • Floral • Bright • Milky • Fruity • Can Very Greatly
  33. 33. OOLONG TEA • Common Types • Milk Oolong • Oriental Beauty • Fancy Formosa • Four Seasons
  34. 34. PU-ERH TEA • Fermented • Usually Fully Oxidized • Contains Bacteria • Probiotic • Prized for Heath • Age is Valued
  35. 35. PU-ERH TEA • From Yunnan • Taste • Earthy • Rich • Sheng (raw) • Natural Fermentation • Shou (ripe) • Induced Fermentation
  36. 36. BLACK TEA • Most Popular • Grown Most Places • Fully Oxidized • Often Scented or Blended
  37. 37. BLACK TEA
  38. 38. BLACK TEA • Grades of Indian Tea
  39. 39. HISTORY OF TEA
  40. 40. HISTORY OF TEA • Began the trade of tea in compressed bricks. • Created trading routes to Tibet, Mongolia, and Siberia. • Tea came to Japan through Zen priests and Buddhist monks.
  41. 41. HISTORY OF TEA • During Song Dynasty (960- 1279), tea continued to be mixed with art and hospitality. • Tea became graded by quality. • Creation of powdered teas.
  42. 42. HISTORY OF TEA • Development of fine porcelain tea ware that would influence ceramics in Japan and Europe.
  43. 43. HISTORY OF TEA • Ming Dynasty (1368-1644) moved into whole leaf tea only. • Developed tea processing techniques leading to current types of tea.
  44. 44. HISTORY OF TEA • Japan • Continued developing powdered tea (Matcha) • Developed tea culture and practices (Chanoyu)
  45. 45. HISTORY OF TEA • Europe • Dutch were the first major importers of Chinese tea • France, Germany (1650), England (1658) began to drink tea
  46. 46. GARRAWAY’S COFFEE HOUSE
  47. 47. HISTORY OF TEA • England • 1669 - English East India Company begins importing tea from China through India • 1815 - Tea discovered growing in Assam valley in India, but England ignores it • 1848 - England steals tea bushes, seeds and tea growers from China and starts farms in Darjeeling • 1850’s-1900 - England develops the Assam Bush as a separate type of tea.
  48. 48. HISTORY OF TEA • World • 1878 - Dutch Grow Assam in Java • Tea Production Spreads to: • Africa • Indonesia • Sri Lanka • Thailand • Over 40 Other Countries
  49. 49. MAJOR TEA PRODUCING COUNTRIES 1. China 2. India 3. Kenya 4. Sri Lanka 5. Turkey
  50. 50. HEALTH BENEFITS OF TEA
  51. 51. HEALTH BENEFITS OF TEA • Flavonols • Catechins (EC, ECG, EGC, ECGC) • Theaflavins • Thearubigins
  52. 52. HEALTH BENEFITS OF TEA • Help Suppress Growth of Some Tumors • Reduce Cholesterol • Reduce Weight • Anti-inflammatory
  53. 53. • The Modern Tearoom - The Blvd • Tea Trekker - Online Store • Harney & Sons - Online Store • Vital Tea Leaf - San Francisco • Wing Hop Fung - LA County • Mandarin Oriental Tea Lounge - Las Vegas • Gold Leaf Spice & Teas - Salinas
  54. 54. • Words for Tea

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