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AN INTRODUCTION TO TEA:
TYPES, HISTORY & HEALTH
DR. SCOTT LEE
SCHOLAR IN RESIDENCE PRESENTATION -
2018
WHAT IS TEA?
CAMELLIA
SINENSIS
ONLY
BEVERAGES
MADE FROM
THE LEAVES OF
THIS PLANT
QUALIFY AS TEA
CAMELLIA
SINENSIS
ONLY
BEVERAGES
MADE FROM
THE LEAVES OF
THIS PLANT
QUALIFY AS TEA
TISANES
INFUSIONS
HERBAL
“TEA”
ANYTHING MADE
FROM OTHER
TYPES OF PLANTS,
FRUIT, LEAVES,
BARK, ROOTS,
FLOWERS,
GRAINS, ETC.
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
WHAT EFFECTS TEA?
• Type of Tea
• Terroir
• Processing
WHAT EFFECTS TEA?
• Orthodox
• By Hand
• CTC (Cut, Tear, Curl)
• By Machine
• Low Quality
TYPES OF TEA
SIX TYPES OF TEA
• White
• Yellow
• Green
• Black
• Oolong (Blue)
• Pu-er
TYPES OF TEA
• Most common types are Black, Green &
White
• Difference between types is processing
• Matcha = Ground Green Tea
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
WHITE TEA
• Has a light sweet taste
• Common Types of White
Tea:
• Silver Needle
• White Peony
• Long Life Eyebrow
• Tribute Eyebrow
YELLOW TEA
• Uses Early Spring
Buds
• Wrapped in a cloth
for “smothering” or
“sealing” during
oxidation
• Only made in China
YELLOW TEA
• Very Rare & Difficult to
Find
• More aromatic and less
“grassy” or “astringent”
than Green tea
• Common Names:
• Huang Ya
• Jun
GREEN TEA
• Minimal Withering
• De-enzyming or
Fixing
• Chinese (Pan
Fired)
• Japanese
(Steamed)
GREEN TEA
• Taste
• Grassy
• Umami
• Floral
GREEN TEA
• Common Types
• Gyokoro
• Sencha
• Matcha
• Gunpowder
• Dragon Well
• Long Jing
MATCHA
HISTORY OF TEA
HISTORY OF TEA
• Tea was likely
consumed in
India, China,
Laos, Thailand,
Vietnam and
Myanmar.
• Cultivation began
in Yunnan
Province in
China.
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.
HISTORY OF TEA
• Eventually
consumed in a
pure fashion.
• Always
appreciated for
its stimulation
properties.
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.
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.
HISTORY OF TEA
• Social class
became
defined by tea
behaviors and
tea ware.
• Lu Yu writes
“The Classic of
Tea”.
LU YU - THE SAGE OF
TEA
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.
“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
TYPES OF TEA
OOLONG TEA
• Oxidation Varies
• Complicated
Processing
• Uses large leaves
• Leaves are Bruised
to Rupture Cells
• Bruising can Occur
Many Times
OOLONG TEA
• Taste
• Floral
• Bright
• Milky
• Fruity
• Can Very Greatly
OOLONG TEA
• Common Types
• Milk Oolong
• Oriental Beauty
• Fancy Formosa
• Four Seasons
PU-ERH TEA
• Fermented
• Usually Fully
Oxidized
• Contains Bacteria
• Probiotic
• Prized for Heath
• Age is Valued
PU-ERH TEA
• From Yunnan
• Taste
• Earthy
• Rich
• Sheng (raw)
• Natural Fermentation
• Shou (ripe)
• Induced Fermentation
BLACK TEA
• Most Popular
• Grown Most
Places
• Fully Oxidized
• Often Scented or
Blended
BLACK TEA
BLACK TEA
• Grades of Indian
Tea
HISTORY OF TEA
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.
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.
HISTORY OF TEA
• Development
of fine
porcelain tea
ware that
would
influence
ceramics in
Japan and
Europe.
HISTORY OF TEA
• Ming Dynasty
(1368-1644)
moved into whole
leaf tea only.
• Developed tea
processing
techniques
leading to current
types of tea.
HISTORY OF TEA
• Japan
• Continued developing powdered tea
(Matcha)
• Developed tea culture and practices
(Chanoyu)
HISTORY OF TEA
• Europe
• Dutch were the first major importers of
Chinese tea
• France, Germany (1650), England (1658)
began to drink tea
GARRAWAY’S COFFEE
HOUSE
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.
HISTORY OF TEA
• World
• 1878 - Dutch Grow Assam in Java
• Tea Production Spreads to:
• Africa
• Indonesia
• Sri Lanka
• Thailand
• Over 40 Other Countries
MAJOR TEA PRODUCING
COUNTRIES
1. China
2. India
3. Kenya
4. Sri Lanka
5. Turkey
HEALTH BENEFITS OF
TEA
HEALTH BENEFITS OF
TEA
• Flavonols
• Catechins (EC, ECG, EGC, ECGC)
• Theaflavins
• Thearubigins
HEALTH BENEFITS OF
TEA
• Help Suppress Growth of Some Tumors
• Reduce Cholesterol
• Reduce Weight
• Anti-inflammatory
• 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
• Words for Tea

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Intro to Tea: Types History and Health

  • 1. AN INTRODUCTION TO TEA: TYPES, HISTORY & HEALTH DR. SCOTT LEE SCHOLAR IN RESIDENCE PRESENTATION - 2018
  • 2.
  • 6.
  • 7. TISANES INFUSIONS HERBAL “TEA” ANYTHING MADE FROM OTHER TYPES OF PLANTS, FRUIT, LEAVES, BARK, ROOTS, FLOWERS, GRAINS, ETC.
  • 8. 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
  • 9. WHAT EFFECTS TEA? • Type of Tea • Terroir • Processing
  • 10. WHAT EFFECTS TEA? • Orthodox • By Hand • CTC (Cut, Tear, Curl) • By Machine • Low Quality
  • 12. SIX TYPES OF TEA • White • Yellow • Green • Black • Oolong (Blue) • Pu-er
  • 13.
  • 14.
  • 15. TYPES OF TEA • Most common types are Black, Green & White • Difference between types is processing • Matcha = Ground Green Tea
  • 16. 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
  • 17. WHITE TEA • Has a light sweet taste • Common Types of White Tea: • Silver Needle • White Peony • Long Life Eyebrow • Tribute Eyebrow
  • 18. YELLOW TEA • Uses Early Spring Buds • Wrapped in a cloth for “smothering” or “sealing” during oxidation • Only made in China
  • 19. YELLOW TEA • Very Rare & Difficult to Find • More aromatic and less “grassy” or “astringent” than Green tea • Common Names: • Huang Ya • Jun
  • 20. GREEN TEA • Minimal Withering • De-enzyming or Fixing • Chinese (Pan Fired) • Japanese (Steamed)
  • 21. GREEN TEA • Taste • Grassy • Umami • Floral
  • 22. GREEN TEA • Common Types • Gyokoro • Sencha • Matcha • Gunpowder • Dragon Well • Long Jing
  • 25. HISTORY OF TEA • Tea was likely consumed in India, China, Laos, Thailand, Vietnam and Myanmar. • Cultivation began in Yunnan Province in China.
  • 26. 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.
  • 27. HISTORY OF TEA • Eventually consumed in a pure fashion. • Always appreciated for its stimulation properties.
  • 28. 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.
  • 29. 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.
  • 30. HISTORY OF TEA • Social class became defined by tea behaviors and tea ware. • Lu Yu writes “The Classic of Tea”.
  • 31. LU YU - THE SAGE OF TEA
  • 32. 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.
  • 33. “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
  • 35. OOLONG TEA • Oxidation Varies • Complicated Processing • Uses large leaves • Leaves are Bruised to Rupture Cells • Bruising can Occur Many Times
  • 36.
  • 37. OOLONG TEA • Taste • Floral • Bright • Milky • Fruity • Can Very Greatly
  • 38. OOLONG TEA • Common Types • Milk Oolong • Oriental Beauty • Fancy Formosa • Four Seasons
  • 39. PU-ERH TEA • Fermented • Usually Fully Oxidized • Contains Bacteria • Probiotic • Prized for Heath • Age is Valued
  • 40. PU-ERH TEA • From Yunnan • Taste • Earthy • Rich • Sheng (raw) • Natural Fermentation • Shou (ripe) • Induced Fermentation
  • 41. BLACK TEA • Most Popular • Grown Most Places • Fully Oxidized • Often Scented or Blended
  • 43. BLACK TEA • Grades of Indian Tea
  • 45. 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.
  • 46. 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.
  • 47. HISTORY OF TEA • Development of fine porcelain tea ware that would influence ceramics in Japan and Europe.
  • 48. HISTORY OF TEA • Ming Dynasty (1368-1644) moved into whole leaf tea only. • Developed tea processing techniques leading to current types of tea.
  • 49. HISTORY OF TEA • Japan • Continued developing powdered tea (Matcha) • Developed tea culture and practices (Chanoyu)
  • 50. HISTORY OF TEA • Europe • Dutch were the first major importers of Chinese tea • France, Germany (1650), England (1658) began to drink tea
  • 52. 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.
  • 53.
  • 54. HISTORY OF TEA • World • 1878 - Dutch Grow Assam in Java • Tea Production Spreads to: • Africa • Indonesia • Sri Lanka • Thailand • Over 40 Other Countries
  • 55. MAJOR TEA PRODUCING COUNTRIES 1. China 2. India 3. Kenya 4. Sri Lanka 5. Turkey
  • 57. HEALTH BENEFITS OF TEA • Flavonols • Catechins (EC, ECG, EGC, ECGC) • Theaflavins • Thearubigins
  • 58. HEALTH BENEFITS OF TEA • Help Suppress Growth of Some Tumors • Reduce Cholesterol • Reduce Weight • Anti-inflammatory
  • 59. • 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