Terroir, the Sense of Place, Is the Single Most Important Reason Why Tea Is a Herb That Should Be Savoured Rather Than Simply Drunk
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Terroir, the sense of place, is the single most important reason why tea is a herb that should be savoured rather than simply drunk. Science has given us a thousand reasons to drink tea every day. Tea was first celebrated as a medicine and that is more relevant today than it was when tea was first discovered 5,000 years ago. Yet the true appreciation of tea lies beyond its natural healing ability. It is in savouring in fine tea the profound influence of Nature which crafts every aspect of tea, its purity and the diversity of tea grown in different valleys, on hills and mountains, each defined with wonderful complexity by the fingerprint of Nature. 1 2 “For centuries, problems of mankind have been solved over a cup of tea. Whether they were problems between nations, amongst businesses, even in families, between husbands and wives, tea has been the soothing balm that helped their solution. The simple act of pouring a cup of tea is, in itself, an ice-breaker, providing pleasurable anticipation of the goodness that is to follow. I have dedicated my life towards providing that cup: not only to solve problems but to add sunshine to our day, with every sip of Dilmah.” Merrill J. Fernando Founder of Dilmah Tea 3 Rule “choosing good tea needs care” 1 Good Tea Good tea is inexpensive but not cheap. For what it offers, tea is an affordable luxury but choosing good tea needs care. Tea made in the traditional, artisanal way – called the orthodox method – retains the sophistication that natural soil, and climatic factors induce. Tea packed at source, retaining its freshness and in particular tea that maintains the purity of its origin – single origin, single region or single estate tea – is best. 4 Rule “protect your tea” 2 Store Tea Right Connoisseurs store their wines in climate controlled cellars and cigars in humidors. Tea is no different in requiring care in its storage. Tea is hygroscopic, absorbing moisture and similarly odours or fragrance. Protect your tea in an airtight container, and keep it away from moisture, heat, light and odours. Ideally tea should be stored in a cool and dry place never warmer than 30 degrees centigrade. For medium term storage, keep your stocks of tea in an airtight foil pouch or ceramic container in the refrigerator, avoiding moisture, light and odours. These are the main causes of deterioration of good tea. Fresh Tea is best, for richness of flavour and natural antioxidants. 5 Rule “poor preparation fails to please” 3 respect The most important attitude for the enjoyment of all that tea has to offer. The herb contains complex sensory and functional goodness; the variety in tea is unmatched, with the micro terroir of different estates influencing the flavour, texture and aroma of tea through the beautiful expression of nature that each tea that is made in the traditional manner possesses. The goodness that tea offers for human health is similarly unique. However that comes with respect, for as tea is demanding of craftsmanship in its manufacture, so is it of care in its preparation. Good water, care in brewing, elegance in presentation are important elements of respect for tea, that then assures the pleasure and natural goodness in every cup. 6 water A cup of tea is 99% water and good water is as important for a good brew as the tea itself. Water that contains high levels of minerals, especially calcium or magnesium (hard water), water that is chlorinated, briny or desalinated sea water or has been boiled several times is not good enough for brewing tea in. Tea is delicate and the pleasure in fine tea comes from the combination of fragrance, brightness, strength, flavour, body and texture. A contaminant like chlorine or a poorly washed teapot can affect your enjoyment of good tea as much as using bad water can. Ideally good water means bottled spring water like Aqua Panna but not if you live in Stockholm where the tap water is perfect, from glacier fed reservoirs. Water in London on the other hand is OK for drinking but not so for brewing tea. If the water in your area is ‘hard’ or mineral rich, contains chlorine, fluoride or other chemicals, in particular calcium, you need a good activated carbon filter. These are commonly available for domestic or professional use, and can dramatically improve extraction of brightness and quality in your brew. 7 BOILING WATER Reboiling water is not good at any time as it can deplete dissolved gases and concentrate nitrates, fluoride and other undesirable elements, and for tea that is especially bad. In a professional environment use a samovar with a good thermostat to minimize reboiling. Whilst at home, use a kettle and fresh water every time. Make sure your kettle or samovar is clean and dry before use, especially that it is free of limescale or other contaminants on the heating element. Residues from hard water will affect even the finest spring water. 8 brewing Brewing is the extraction of the natural goodness - antioxidants, flavour, fragrance, texture - in the tea leaves. Using the right amount of tea for the volume you wish to brew is critical, as is the method of brewing. There are several ways of brewing tea with varying sizes of teapot, ratios of tea to water and traditions although the most convenient and efficient is this. Use 2.5g of tea per 220ml water. Using a clean and dry teaspoon, place the 2.5g tea in a clean, odour free and pre-heated teapot. Pre heat the teapot and cups by swirling around some hot water in them and pouring it out before brewing. Pour freshly, once boiled water onto the tea leaves 220ml per 2.5g of tea. 9 Water Temperature Green tea has a softer, generally more gentle personality than black tea and should be brewed in water that is cooled to around 75 degrees, whilst Oolong in water that is around 85 degrees and black tea in water with temperature of 90-95 degrees. Light and floral high grown black teas also benefit from lower temperature brewing and could be brewed at 85 degrees. To brew black tea, use water that has just boiled, for Oolong, either leave the water to cool in the kettle for 5 minutes or decant the water into a clean, heat resistant container before pouring onto the tea. stir Once the tea and freshly boiled water are combined, the leaves tend to settle at the bottom of the teapot, reducing the contact between tea leaves and water. Stir to agitate the tea and allow proper extraction. Black tea should be brewed for 3 minutes, stirring on adding water, again a minute later and finally before serving. Oolong and Green Tea could be brewed for 2 minutes. Herb and fruit infusions vary in the ideal brewing time - brew for for 4 minutes or as suggested on the pack. 10 serve Once brewing is complete, the tea should be poured into warm teacups and any tea remaining in the teapot decanted to avoid over- brewing. Tea that is over brewed can develop bitterness. The best temperature at which hot tea should be drunk is around 65 degrees centigrade. The tea should not be consumed when too hot and the best temperature is determined by what is most comfortable for you. • Use spring water, boiled once. • 2.5g leaf tea or 1 teabag per 200-220ml. • Brew 3 min for black tea, 5 minutes if you prefer your black tea strong, or with milk. • Brew 2 min. for green or oolong tea. • Don’t forget to stir to start brewing, and every minute afterwards. • Keep the brewing tea covered. • Serve with style, using heat resistant glass or china but not metal cups, mugs or teapots. 11 MILK Tea is natural, and fine tea is sophisticated in its character. It is therefore best enjoyed pure, with nothing added. However many tea drinkers enjoy their tea with milk. The tea that you enjoy most is the tea that is best for you. The task of the Real Tea Revolutionary is to share advice on how to enjoy tea and find the tea that best suits your guests’ preferences. Balance is essential. Tea served with milk should therefore be brewed strong, adding a minute or 2 extra (black tea is normally brewed for 3 minutes, stirring occasionally, but for strength, brew for 5 minutes). In this way the tea and the milk are both evident in the final outcome which is more pleasurable than having either tea or milk dominating. Adding milk does not affect the antioxidants that have been extracted in the brewing process, into the tea. However fat and other elements in the milk will have an influence on the healthfulness of the combination. 12 Spices, herbs & other additions The luxury in tea is derived from the complex influence of Nature upon tea grown in different regions. As in the case of milk, any other addition to tea should be evaluated in terms of how it will alter that natural influence on tea. Keep your tea natural, and ensure that every addition offers harmony of flavour. There are many herbs and spices that balance well with the taste and texture of tea, with some consideration. Here are some rules for the aspiring tea mixologist: Use fresh ingredients. Spices, Herbs, A. Fruits used with tea in the form of juices, ingredients or garnishes should be fresh. Carbonation works well in tea inspired B. beverages. The light acidity and sensation that carbonated tea creates is perceived as refreshing and pleasant.