Tea Questions & Answers

1. Q: "What is tea?"
A: Tea is the common name of Camellia sinensis -the "Chinese Camellia"- a flowering evergreen shrub native to southern China. "Tea" is also the name of the processed dry leaves of this shrub and the infused beverage produced by soaking these leaves in hot water. This means that different tea varieties, i.e. green tea, oolong, etc., are all derived from the same plant (see question 2) and, further, that "herbal tea" is a misnomer since tea itself is an herb and any other herbs, therefore, are not tea.
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2. Q: "How is tea made?"
A: As noted in question 1 above, all tea comes from the tea plant, Camellia sinensis, so the major differences we see between the various tea families and styles cannot be attributed to botanical distinctions (although some do exist, i.e. Assam and Cambodian varieties). Instead, it is mainly the way tea is processed that results in its wide variety. Unlike most other herbs, which are simply picked and dried, tea goes through many distinct stages of processing between harvest and infusion. GREEN tea is (generally speaking) processed least, usually undergoing only 2 or 3 processes, as follows. After plucking, the leaves are allowed to "wither", during which time they loose some of their moisture content, becoming soft and fragrant. Next, they are heated (e.g. by steaming or pan-firing) in order to prevent oxidation and preserve their green color and fresh flavor. This heating may dry the tea completely, or the leaves may be shaped (e.g. by rolling) before final drying. OOLONG and BLACK tea undergo additional processing (such as shaking, tumbling or crushing) which bruises or breaks open the surface of the leaf in order to encourage oxidation. During oxidation (also erroneously known as "fermentation"), enzymes exposed to the air cause the leaf to darken, thus developing the tea's color, aroma, and flavor. Upon achieving the desired level of oxidation, the process is halted by heating and drying.
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3. Q: "What do tea names mean?"
A: Tea names can tell us a lot about a tea. "West Lake Dragon Well", "Formosa Oolong", and "Anxi Tieguanyin", for example, identify the teas' places of origin, i.e. the West Lake of China's ancient capital Hangzhou, Formosa (the Portuguese name for Taiwan), and mountainous Anxi county in Fujian province. In addition, "Dragon Well" and "Tieguanyin" allude to legends associated with particular teas, such as a dragon spring near Hangzhou or a goddess named Guanyin. Tea names can also contain clues about shape, color, and texture, such as ""Pearl", "Silver Needle", "Jade", "White Hair", and so on.
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4. Q: "How is tea flavored?"
A: Throughout its history, the flavor of tea has been enhanced by a variety of aromatic substances. In modern tea processing, this tradition continues under two major headings: "scenting" and "flavoring". (A third category, really a form of blending, involves mixing aromatic material into the tea leaves, as in the case of chai, which is made by adding spice to the tea.) Two of the world's most popular teas are jasmine and Earl Grey - perfect examples of scenting and flavoring. Jasmine is (or, at least, should be) a scented tea, meaning that all that is added to the tea is literally the scent. This is how it works: tea leaves are picked, processed, and dried. Then they are "layered" with jasmine flowers, i.e. stacked in thin layers of tea leaves and jasmine flowers separated by screens. For high quality teas, such as Jasmine Pearls, the flowers are changed several times and the scenting process can last up to a week. (Jasmine flowers are mixed in with lower quality products for show, but they only contribute negatively to the flavor since jasmine flowers themselves do not have a pleasant taste.) Flavored teas are a much simpler affair. They are teas to which flavor has been added - in the case of Earl Grey, oil of bergamot, a Mediterranean citrus fruit.
(TOP OF PAGE)

5. Q: "Why is some tea blended?"
A: Blending is a process with a long history in the tea business. Since quality can vary greatly from season to season and place to place, blending was developed to improve product consistency. Big commercial tea companies can use 30 different teas or more to insure customers get the same flavor, aroma, and color cup after cup, year after year. Blending also serves to "round out" teas not considered "self drinkers" (i.e. teas not good enough to drink on their own).
(TOP OF PAGE)

6. Q: "How much caffeine is in tea?"
A: Caffeine is a natural component of the tea leaf, and, unless artificially removed, it is present to some extent in all tea. By comparison, it should be noted that tea in general contains significantly less caffeine than coffee (as little as ½). Most research suggests that the more oxidized (i.e. darker) a tea is, the more caffeine it contains, but many other factors, such as leaf size, water temperature and steeping time, are just as important (making useful generalizations about the content and effect of caffeine in tea nearly impossible). It can be said, however, that unlike coffee, tea is known not only for its stimulating effect, but also for its calming and soothing properties... making the only real test of any particular tea's caffeine potency to brew it using your preferred method and try it yourself.
(TOP OF PAGE)

7. Q: "What is Puerh tea?"
A: In terms of processing (and just about every other way, too), Puerh is a special case, not conforming to the methods outlined in the answer to question 2 above. Puerh, named for a trade city in China's southwestern Yunnan province, is unique in undergoing a stage of genuine fermentation during manufacture. To achieve this, the tea leaves are heaped into dense piles. In a process similar to the microbiology of wine and beer making -which employ bacteria and yeast- Puerh tea is fermented with mold. When the desired color, aroma, and flavor have developed, the mold is carefully removed to prevent spoiling. "Green" (or "raw") Puerh tea is not fermented. It is sun-dried and allowed to oxidize naturally over a long period (many years if possible). Puerh tea is known not only for its uniquely rich, earthy flavor, but also for its potent medicinal properties (generally related to the reduction of cholesterol and blood fats) and the fact that rather than becoming stale and tasteless as it ages, its flavor actually develops and improves- meaning that, like a fine wine it can be aged 10, 20, 50 years or more. Traditionally a popular tea in China, Puerh has recently begun to find favor abroad- which is why Tribute Tea has taken care to assemble a comprehensive collection of Puerh including superior examples of many of its numerous loose, compressed, and aged varieties.
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8. Q: "What are the health benefits of tea?"
A: Scientific research suggests that tea is beneficial to health in many significant ways:
Cardiovascular - Epidemiological studies have shown a correlation between drinking black tea and lower incidence of heart disease, probably because the polyphenols in tea prevent the peroxidation of low-density lipoproteins (LDL or "bad cholesterol"), which is the precipitating factor in the development of arterial plaque.
Anticancer - Although epidemiological studies remain inconclusive, laboratory studies strongly suggest that tea inhibits tumor growth. It has definite antioxidant properties, although there may be other reasons for its effect. Most research has focused on the prevention of lung, throat, and gastrointestinal cancers, but evidence also suggests a positive effect on skin and liver cancer.
Nutritional - Puerh and oolong teas have been shown to lower cholesterol levels, although green tea has not been shown to have the same effect. Tea may also protect teeth, as it can contain fluoride, as well as inhibit glucosyltransferase, the enzyme that helps bacteria adhere to teeth, thus leading to tooth decay.
(TOP OF PAGE)

9. Q: "What was the 'Boston Tea Party'?"
A: The first tea exported from Asia to Europe was brought to Holland by the Dutch East India Company in about 1610. By 1650, tea had reached the new world, again with the help of the Dutch, who introduced the exotic medicinal beverage (and their customs of imbibing it) to the Dutch colony of New Amsterdam (later renamed New York after taken by the British). In 1767, Britain passed the Townshend Act, which set the tax on tea at 3 pence per pound. In 1773, the Tea Act appeared, which did not repeal the 3 pence tax, but allowed surplus tea to be imported directly to the colonies at a lower price. To the colonists, however, it was still "taxation without representation". In Boston, three British ships in the harbor were prevented from unloading their cargo of tea. On the night of December 16, 1773, colonists dressed as Mohawk Indians boarded the ships, broke open over 300 chests of tea and proceded to dump the contents overboard. Similar "tea parties" ensued in other parts of the colonies. Following the Boston Tea Party, Britain issued the so-called "Intolerable" or "Coercive" Acts, which, among other things, closed Boston Harbor, forced the colonists to quarter British troops, and outlawed unsanctioned public meetings. The Intolerable Acts united the colonies against Britain, precipitated the convening of the the First Continental Congress, and led ultimately to the American War of Independence.
(Read an eyewitness account of the Boston Tea Party.)
More links to info on the Boston Tea Party. Thanks Taylor!
An image of actual Tea Party tea!
(TOP OF PAGE)

10. Q: "Why do some teas have different names?"
A: ANSWER COMING SOON.
(TOP OF PAGE)

11. Q: "What is 'dim sum'?"
A: Many people may know dim sum as the steamed dumplings and other miniature fare wheeled out on carts at fancy Chinese restaurants; but that isn't the end of the story. The words dim sum actually mean "touches the heart". This is roughly equivalent to what we mean when we say "hits the spot" and therefore applies to any little bite we eat as a snack. When food is accompanying tea (rather than the other way around), something light and a little bit sweet or savory is best.
(TOP OF PAGE)

12. Q: "What is a 'tea clipper'?"
A: ANSWER COMING SOON.
(TOP OF PAGE)


1. What is tea? 2. How is tea made? 3. What do tea names mean? 4. How is tea flavored? 5. Why is some tea blended? 6. How much caffeine is in tea?		7. What is "Puerh" tea? 8. What are the health benefits of tea? 9. What was the "Boston Tea Party"? 10. Why do some teas have different names? 11. What is dim sum? 12. What is a "tea clipper"?

Submit your tea question(s): INFO @ TributeTea.com 1. Q: "What is tea?" A: Tea is the common name of Camellia sinensis -the "Chinese Camellia"- a flowering evergreen shrub native to southern China. "Tea" is also the name of the processed dry leaves of this shrub and the infused beverage produced by soaking these leaves in hot water. This means that different tea varieties, i.e. green tea, oolong, etc., are all derived from the same plant (see question 2) and, further, that "herbal tea" is a misnomer since tea itself is an herb and any other herbs, therefore, are not tea. (TOP OF PAGE) 2. Q: "How is tea made?" A: As noted in question 1 above, all tea comes from the tea plant, Camellia sinensis, so the major differences we see between the various tea families and styles cannot be attributed to botanical distinctions (although some do exist, i.e. Assam and Cambodian varieties). Instead, it is mainly the way tea is processed that results in its wide variety. Unlike most other herbs, which are simply picked and dried, tea goes through many distinct stages of processing between harvest and infusion. GREEN tea is (generally speaking) processed least, usually undergoing only 2 or 3 processes, as follows. After plucking, the leaves are allowed to "wither", during which time they loose some of their moisture content, becoming soft and fragrant. Next, they are heated (e.g. by steaming or pan-firing) in order to prevent oxidation and preserve their green color and fresh flavor. This heating may dry the tea completely, or the leaves may be shaped (e.g. by rolling) before final drying. OOLONG and BLACK tea undergo additional processing (such as shaking, tumbling or crushing) which bruises or breaks open the surface of the leaf in order to encourage oxidation. During oxidation (also erroneously known as "fermentation"), enzymes exposed to the air cause the leaf to darken, thus developing the tea's color, aroma, and flavor. Upon achieving the desired level of oxidation, the process is halted by heating and drying. (TOP OF PAGE) 3. Q: "What do tea names mean?" A: Tea names can tell us a lot about a tea. "West Lake Dragon Well", "Formosa Oolong", and "Anxi Tieguanyin", for example, identify the teas' places of origin, i.e. the West Lake of China's ancient capital Hangzhou, Formosa (the Portuguese name for Taiwan), and mountainous Anxi county in Fujian province. In addition, "Dragon Well" and "Tieguanyin" allude to legends associated with particular teas, such as a dragon spring near Hangzhou or a goddess named Guanyin. Tea names can also contain clues about shape, color, and texture, such as ""Pearl", "Silver Needle", "Jade", "White Hair", and so on. (TOP OF PAGE) 4. Q: "How is tea flavored?" A: Throughout its history, the flavor of tea has been enhanced by a variety of aromatic substances. In modern tea processing, this tradition continues under two major headings: "scenting" and "flavoring". (A third category, really a form of blending, involves mixing aromatic material into the tea leaves, as in the case of chai, which is made by adding spice to the tea.) Two of the world's most popular teas are jasmine and Earl Grey - perfect examples of scenting and flavoring. Jasmine is (or, at least, should be) a scented tea, meaning that all that is added to the tea is literally the scent. This is how it works: tea leaves are picked, processed, and dried. Then they are "layered" with jasmine flowers, i.e. stacked in thin layers of tea leaves and jasmine flowers separated by screens. For high quality teas, such as Jasmine Pearls, the flowers are changed several times and the scenting process can last up to a week. (Jasmine flowers are mixed in with lower quality products for show, but they only contribute negatively to the flavor since jasmine flowers themselves do not have a pleasant taste.) Flavored teas are a much simpler affair. They are teas to which flavor has been added - in the case of Earl Grey, oil of bergamot, a Mediterranean citrus fruit. (TOP OF PAGE) 5. Q: "Why is some tea blended?" A: Blending is a process with a long history in the tea business. Since quality can vary greatly from season to season and place to place, blending was developed to improve product consistency. Big commercial tea companies can use 30 different teas or more to insure customers get the same flavor, aroma, and color cup after cup, year after year. Blending also serves to "round out" teas not considered "self drinkers" (i.e. teas not good enough to drink on their own). (TOP OF PAGE) 6. Q: "How much caffeine is in tea?" A: Caffeine is a natural component of the tea leaf, and, unless artificially removed, it is present to some extent in all tea. By comparison, it should be noted that tea in general contains significantly less caffeine than coffee (as little as ½). Most research suggests that the more oxidized (i.e. darker) a tea is, the more caffeine it contains, but many other factors, such as leaf size, water temperature and steeping time, are just as important (making useful generalizations about the content and effect of caffeine in tea nearly impossible). It can be said, however, that unlike coffee, tea is known not only for its stimulating effect, but also for its calming and soothing properties... making the only real test of any particular tea's caffeine potency to brew it using your preferred method and try it yourself. (TOP OF PAGE) 7. Q: "What is Puerh tea?" A: In terms of processing (and just about every other way, too), Puerh is a special case, not conforming to the methods outlined in the answer to question 2 above. Puerh, named for a trade city in China's southwestern Yunnan province, is unique in undergoing a stage of genuine fermentation during manufacture. To achieve this, the tea leaves are heaped into dense piles. In a process similar to the microbiology of wine and beer making -which employ bacteria and yeast- Puerh tea is fermented with mold. When the desired color, aroma, and flavor have developed, the mold is carefully removed to prevent spoiling. "Green" (or "raw") Puerh tea is not fermented. It is sun-dried and allowed to oxidize naturally over a long period (many years if possible). Puerh tea is known not only for its uniquely rich, earthy flavor, but also for its potent medicinal properties (generally related to the reduction of cholesterol and blood fats) and the fact that rather than becoming stale and tasteless as it ages, its flavor actually develops and improves- meaning that, like a fine wine it can be aged 10, 20, 50 years or more. Traditionally a popular tea in China, Puerh has recently begun to find favor abroad- which is why Tribute Tea has taken care to assemble a comprehensive collection of Puerh including superior examples of many of its numerous loose, compressed, and aged varieties. (TOP OF PAGE) 8. Q: "What are the health benefits of tea?" A: Scientific research suggests that tea is beneficial to health in many significant ways: Cardiovascular - Epidemiological studies have shown a correlation between drinking black tea and lower incidence of heart disease, probably because the polyphenols in tea prevent the peroxidation of low-density lipoproteins (LDL or "bad cholesterol"), which is the precipitating factor in the development of arterial plaque. Anticancer - Although epidemiological studies remain inconclusive, laboratory studies strongly suggest that tea inhibits tumor growth. It has definite antioxidant properties, although there may be other reasons for its effect. Most research has focused on the prevention of lung, throat, and gastrointestinal cancers, but evidence also suggests a positive effect on skin and liver cancer. Nutritional - Puerh and oolong teas have been shown to lower cholesterol levels, although green tea has not been shown to have the same effect. Tea may also protect teeth, as it can contain fluoride, as well as inhibit glucosyltransferase, the enzyme that helps bacteria adhere to teeth, thus leading to tooth decay. (TOP OF PAGE) 9. Q: "What was the 'Boston Tea Party'?" A: The first tea exported from Asia to Europe was brought to Holland by the Dutch East India Company in about 1610. By 1650, tea had reached the new world, again with the help of the Dutch, who introduced the exotic medicinal beverage (and their customs of imbibing it) to the Dutch colony of New Amsterdam (later renamed New York after taken by the British). In 1767, Britain passed the Townshend Act, which set the tax on tea at 3 pence per pound. In 1773, the Tea Act appeared, which did not repeal the 3 pence tax, but allowed surplus tea to be imported directly to the colonies at a lower price. To the colonists, however, it was still "taxation without representation". In Boston, three British ships in the harbor were prevented from unloading their cargo of tea. On the night of December 16, 1773, colonists dressed as Mohawk Indians boarded the ships, broke open over 300 chests of tea and proceded to dump the contents overboard. Similar "tea parties" ensued in other parts of the colonies. Following the Boston Tea Party, Britain issued the so-called "Intolerable" or "Coercive" Acts, which, among other things, closed Boston Harbor, forced the colonists to quarter British troops, and outlawed unsanctioned public meetings. The Intolerable Acts united the colonies against Britain, precipitated the convening of the the First Continental Congress, and led ultimately to the American War of Independence. (Read an eyewitness account of the Boston Tea Party.) More links to info on the Boston Tea Party. Thanks Taylor! An image of actual Tea Party tea! (TOP OF PAGE) 10. Q: "Why do some teas have different names?" A: ANSWER COMING SOON. (TOP OF PAGE) 11. Q: "What is 'dim sum'?" A: Many people may know dim sum as the steamed dumplings and other miniature fare wheeled out on carts at fancy Chinese restaurants; but that isn't the end of the story. The words dim sum actually mean "touches the heart". This is roughly equivalent to what we mean when we say "hits the spot" and therefore applies to any little bite we eat as a snack. When food is accompanying tea (rather than the other way around), something light and a little bit sweet or savory is best. (TOP OF PAGE) 12. Q: "What is a 'tea clipper'?" A: ANSWER COMING SOON. (TOP OF PAGE)