GREEN TEA 

The brew that can be called tea appeared around the 2nd century in China, when sun dried green leaves were chopped and broiled as a drink, the earliest green tea.

Tea was introduced to Korea at the end of the 4th century along with Buddhism.

In 1805 A.D. a Japanese monk returned from Mt. Tiantai of Zhejiang Province, China, bringing with him the first seeds of tea which he planted in Japan.

Green tea has gained a place in the health spotlight, and rightfully so; it has been utilized for medicinal purposes in China for at least 4000 years. It has been purported to reduce the risk of certain types of cancer, lower cholesterol levels, ease rheumatoid arthritis, and the list goes on.

With a great variety of green teas available to consumers, almost everyone can find a green tea to his ot her taste.

 PREPARATION

When preparing green tea always use filtered cold water and bring it to s rolling boil. Next, allow the water to cool to a temperature somewhere between 165 to 185 degrees F. before you pour it over the tea leaves. Steep for 1-2 minutes. 

OOLONG TEA

The term Oolong means black dragon or black snake in Chinese and is inspired by various legends. Some say that the tea is called Oolong because the leaves look like little black dragons that wake when you pour hot water on them. 

Oolong leaves are recognizable, when dried, by their black thread like appearance. There are several varieties of Oolong teas including, Chinese, Fujian Province, Formosa and Darjeeling.

Although it has a taste closer to green tea than black tea, it does not have the vegetal notes that are common with green tea. Oolong should be brewed strong and bitter, yet leave your mouth with a mildly sweet aftertaste.

PREPARATION

Bring cold filtered water to a rapid boil and keep it boiling for about 1 minute to bring it to proper tempearature. Use about 1 teaspoon per cup. Pour boiling water over the leaves and allow them to steep for around 3 to 5 minutes, depending on the taste you desire. Good for multiple infusions.

WHITE TEA 

Comes from it's name honestly. This lovely tea comes form the Camellia Sinensis plant, it is harvested before the leaves are fully open and the buds are still covered with a white, fine hair.

White tea does not go through a lot of processing or fermentation as green tea and its taste has nothing in common with it. This tea has a nice, light and sweet taste.

There are numerous varieties of white teas. Most white teas are products of Japan and China. The Darjeeling region of India also produces some excellent varieties.

PREPARATION

Never boil water when preparing white tea (it will produce a bitter tasting tea). Bring fresh, cold-water to just below the boiling point (approx. 180deg.F). Use 2 level teaspoons of tea for a 6 oz. cup. 

White tea can be steeped anywhere from 3 to 5 minutes.

BLACK TEA  is made from leaves that are heavily oxidized and it is generally stronger in flavor and contains more caffeine than the more lightly oxidized teas.

While green tea usually loses its flavour within a year, black tea retains its flavour for several years. For this reason, it has long been an article of trade. Although green tea has been gradually increasing in popularity, black tea still accounts for over ninety percent of all tea sold in the West. 

There are many varieties of black teas and the unblended black teas are generally named after the regions in which they are produced.( Assam, Ceylon, Darjeeling, Lapsang Souchong).

Black teas comes to us from many regions including China, India, Sri Lanka and Nepal.

Blended black teas are mixed with other plants, for example, Earl Grey is blended with Bergamot Oil.

PREPARATION

Bring cold filtered water to a rapid boil and keep it boiling for about 1 minute to bring it to the proper temperature. Use about 1 teaspoon per cup.

Pour boiling water over the leaves and allow them to steep for around 3 to 5 minutes, depending on the taste you desire.