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    How to Make Tea: The Science Behind the Leaf
    How to Make Tea: The Science Behind the Leaf
    How to Make Tea: The Science Behind the Leaf
    Ebook242 pages1 hour

    How to Make Tea: The Science Behind the Leaf

    By Brian Keating and Kim Long

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    About this ebook

    How do you like your tea? A guide to the art and science of this ancient culinary comfort.

    In How to Make Tea, tea experts Brian Keating and Kim Long will teach you everything you need to know to make your desired cup. We’ve been drinking tea for thousands of years, yet few of us realize that all tea types—from elegant lapsang to pungent pu-erh—come from the same plant. But how are there so many different styles?

    It comes down to science: geography, biology, chemistry, and physics; the application of heat and pressure; and the magic of time and enzymes. How to Make Tea breaks down these elements and lays out the techniques, tools, and methods needed to brew at home. With this guide, tea lovers of all stripes will become experts on the art and science of tea—and learn to extract the best from every cup.
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateOct 20, 2015
    ISBN9781613128756
    How to Make Tea: The Science Behind the Leaf

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    • 4/5
      This is a nice, concise overview of coffee drinking. It covers the history, geography, botany, biochemistry, production and flavors of coffee. I especially liked that it provides guides for 11 different brewing methods, including my favorites, the French Press and Cold Brew. The only drawback is that the book publisher used a gray-scale ink which makes reading somewhat of a chore.
    • 4/5
      Everything, and I mean everything you've ever wanted to know about how to use almost all the coffee preparation devices, best way to grind and even how to roast at home. It has to be one of the geekiest books I've read, it did make me think and was interesting and if I ever change how I make coffee I will have to re-read some parts. The most important thing is to enjoy the experience.

    Book preview

    How to Make Tea - Brian Keating

    INTRODUCTION

    This book is a concise guide about how to optimize the tea experience and turn tea leaves and hot water into a remarkable beverage. Beginning with a brief history of tea, the book continues with an examination of tea chemistry, and a guide to the terminology that will help you when buying tea. Tea-brewing techniques and tools are unveiled alongside the science behind brewing every major style of tea, as well as acknowledging its significance among diverse world cultures. Brewing good tea is easy; brewing perfectly splendid tea simply requires a little extra knowledge and preparation.

    The origins of tea as a beverage reflect more than 5,000 years of complex, colorful, and global history. Tea germinated in ancient China and then spread into Japan, India, and eventually the western hemisphere. The story spans legendary Chinese emperors and Japanese monks who revered tea for its uplifting properties, and on to the emboldened British entrepreneurs who commercialized tea production in India during the 1800s. Tea has been traded, brewed, and prized worldwide ever since.

    Every tea-producing geographic origin generated a series of unique post-harvest processing methods, independently giving character and cultural nuances to the taste, color, and aroma imparted by its native tea plants. An estimated 2,000 unique tea styles now grace the planet; different leaf shapes, sizes, and oxidation levels during processing are chief among the differing characteristics. Yet all tea types, whether black, oolong, green, or white, come from the same genus and species of plant, Camellia sinensis.

    According to the Tea Association of the USA, tea is now the second most popular beverage in the world (after water) and a closer examination reveals why this has occurred. The tea plant is a virtual storehouse of natural compounds scientifically documented to support human health and well-being: plentiful antioxidants, amino acids, proteins, minerals, vitamins, and other constituents feed the body and brain. Like its sister beverage coffee, some of tea’s traditional appeal comes from its caffeine content, but the similarities end there. The caffeine content of tea is a central nervous system stimulant, optimizing mental alertness and physical reaction times, yet a fascinating amino acid found in tea—L-theanine—exerts a calming effect. This curious set of opposites—yin and yang, in Chinese philosophy—may explain why so many people consider their tea breaks refreshing and uplifting, as well as soothing and relaxing. From its origins thousands of years ago in a remote part of the globe, to its emergence as a major commodity in world trade, tea is surging forward once again as a healthy, functional, and enthusiastically embraced beverage.

    SECTION ONE

    The Tea Plant

    A BRIEF HISTORY OF TEA

    The history of tea intertwines mythology, fact, legend, and cultural folklore. This story starts inside ancient forests and temples, and transitions to a prominent place within modern, global commerce through an amazing patchwork of interconnected events. Trying to unravel this colorful tea lineage involves both detective work and botanical archaeology.

    Of the three major beverages served hot—coffee, tea, and cocoa—tea is number one in the world. According to the latest statistics, about 66 billion gallons (300 billion liters) of commercial beverages are consumed worldwide annually; of this total, more than 21 percent are hot teas, by far the leading category.¹

    Tea plants in recorded history can be traced to ancient China, circa 2737 BCE, noted then by Emperor Shen Nung, who was also a legendary herbalist. One story relates that when Shen Nung became ill while testing various herbal concoctions, some leaves from a wild tea plant fell into one of his mixtures. As a possible remedy, he drank some of the tea-infused liquid and felt much better. He named the tea plant cha in Mandarin Chinese.

    No written references to tea appear in Chinese literature for another two millennia. Between 1122 BCE and 22 CE, tea once again surfaced in published records; the first tea-drinking accessories date from this era as well. Competing lore has it that tea culture originated within India and followed the spread of Buddhism into China, Japan, and elsewhere in Asia. However, there is no solid evidence that Prince Siddhartha Gautama—the founder of ancient Buddhism—ever traveled to China. Regardless, both China and India, and possibly Burma (Myanmar) and Thailand, are within the native home range of wild tea plants. Although the plant may have been widely used as an herbal medicine, the Chinese were the first culture to use it as a beverage.

    THE ORIGINS OF TEA

    In the eighth century, Buddhist monks reportedly introduced tea in compressed cakes from China into Japan, spawning the Japanese tea culture. These tea cakes were used to create the earliest forms of Japanese-style matcha tea. In 780 CE, Chinese writer Lu Yu published the first treatise on tea: The Classic of Tea. In the 1100s, the first Japanese tea farms started using seeds from Chinese tea plants. During this time, various forms of cake tea were utilized to make matcha; one would break off a small piece from a tea cake, crush it into a powder, and then whisk it with hot water into a frothy brew.

    During the Ming Dynasty (1368–1644 CE), infused leaf-style tea preparation became somewhat common in China. Most of the tea consumed in all of Asia up to this point was green tea; in the late 1500s, black tea processing commenced in Fujian Province (China).

    An early Japanese tea ceremony; these events focus on aesthetics and ritual.

    EAST MEETS WEST

    By the early 1600s, Dutch and British traders began shipping Chinese tea back to Europe and Great Britain. During this germinal period, characterized by the energized expansion of the emerging global tea trade, the legendary East India Company started transporting Chinese black teas to England, fueling a relentless and growing thirst for this black gold, also popularly referred to as bohea tea. Tea swept through much of Europe during the 1600s, especially France and Holland. The fledgling East Coast colony of British North America began brewing tea in the early 1650s from imported supplies.

    In 1773, the East Indies Company procured a monopoly on the sale of tea to all British colonies through an act of Parliament, an act that also imposed a new tea tax upon the American colonies. The outcome was the Boston Tea Party on December 16, 1773, when a group of colonists dressed as Native Americans threw tea from British ships into Boston Harbor to protest against the taxation. Less well-known are nine other tea parties that occurred shortly thereafter in other harbors along the eastern coast. These events culminated in the American Revolutionary War and helped establish a coffee-drinking culture in the country, a habit that has dominated hot beverage consumption into the early twenty-first century.

    By the mid-1800s nearly 5 percent of the entire British economy revolved around tea commerce. Political strife between China and the British government ended the monopoly that the East India Company had on the tea trade, but also triggered zealous British tea professionals to seek out new sources of tea.

    Attempts by the British at seeding tea fields within India commenced in 1788, largely unsuccessfully. From the mid-1800s, tea commerce was focused upon establishing viable agricultural operations elsewhere as well, including Japan, Taiwan, and Ceylon (now Sri Lanka), even as tea produced in China was sped across the globe in clipper ships, the fast sailing vessels developed just for this purpose.

    Tea is thrown overboard during the Boston Tea Party, 1773.

    In spite of its energized tea commerce, British officials knew they needed more firsthand information about the tea industry as it had been perfected for thousands of years within China, from basic agricultural practices to the botany of the plants themselves. In 1835, Darjeeling (in Northeast India) was annexed, paving the way for the large tea plantations that followed a few decades later. In 1848, Scotsman Robert Fortune was engaged to gather everything possible about Chinese tea production and to smuggle live tea plants—seeds and seedlings—out of China and into India. The mission was full of intrigue, danger, and violence. This exceptionally successful act of industrial espionage and the politics behind it were instrumental forces that triggered the Opium War in China in 1839. This was a rebellious reaction in China to British attempts to offset the trade imbalance—in China’s favor—between the two countries, largely triggered by heavy imports of Chinese tea into England.

    Over ensuing decades, the British Empire was eventually able to import more tea from its colonies than from China, and tea production inside Japan, Ceylon, and other nations rose dramatically. Tea began to be traded and sold globally with new supply channels and a much greater variety of teas.

    TEA IN THE UNITED STATES

    The first widely-known packaged tea brand in the United States was Thea-Nectar, a product of the Great Atlantic & Pacific Tea Company in the mid-1800s—still in business as A&P. Advertisements for the product proclaimed Thea-Nectar is a pure black tea with the Green Tea flavor. Though tea was a major part of the birth and expansion of A&P, its rapid growth resulted as much from the development of a chain of grocery stores across the country. Thomas Lipton, who in 1890 established large tea plantations in Ceylon, was even more instrumental in making packaged tea a widespread household commodity. The company bearing his name was launched in 1893, in Hoboken, New Jersey, and by 1898, his products were sold throughout the world. Wide availability through an emerging network of grocery stores helped fuel this product’s recognition.

    The twentieth century spawned most of the modern retail concepts now familiar to consumers, including shopping malls, fast-food franchises, and supermarkets. Tea was carried along in this wave as a commodity that benefited from mass-market packaging, convenience, and affordability, all established in the late 1800s, but not in full stride until the 1900s. By the end of the twentieth century, American tea drinkers began to embrace exotic new flavors, improved packaging (ready-to-drink bottled tea), and teas made from organic leaves. The era of specialty tea began to accelerate.

    ICED TEA IN AMERICA

    Tea chilled with ice was drunk in the Deep South at least as early as the 1870s, though at the time it was mostly made with green tea. Iced tea, credited as an American invention, was a treat largely enjoyed only by wealthy Southerners; ice harvested, stored, and shipped in from Northern states made

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