Did You Know . . . .

Did you know that …

… all “tea” comes from one plant, of which there are over 3,000 varieties.
… except for water, tea is the most popular beverage in the world.
… China grows more tea than any other country, but they are not the largest exporter.
… tea improves concentration, mood, and energy, as well as relaxation.
… there is no ‘orange‘ in orange pekoe tea.

… if the tea leaf shipped out of China from the northern ports, it was called ‘cha’
… if the tea leaf shipped out of China from the southern ports, it was called ‘te’.
… white tea actually has more caffeine than black tea.
… a pound of tea has more caffeine than a pound of coffee – but a cup of tea has less caffeine than a cup of coffee.
… the average tea drinker in the U.K. drinks 4.5 lbs of tea each year, while the average tea drinker in Turkey drinks 6.8 lbs.

… tea was first touted for its medicinal benefits – good for colds, dropsies and scurvies.
… in Victorian England, tea sold on average for £26/pound – while the average wage was £10/year.
… in Victorian England, some servants would take the used tea leaves and sell it to unscrupulous dealers, who would add fillers and resell the leaves.
… although we think of teapots as British, they actually originated in China in the 1500s.
… in the Middle East, haggling over prices doesn’t even begin until after tea is served.

… tearooms where the first ‘women-owned’ businesses in the U.S.
… the most famous tearoom in the world is the Willow Tea Room in Glasgow, Scotland.
… in the 19th century, the term for accepting a bribe was called “tea money“.
… in Victorian England, tea was kept locked away in ornate tea chests, with the key being held by the lady of the house.
… in Victorian England, children in orphanages were given tea with milk and sugar daily.

 

… the first tea to be exported from China and enjoyed by Europeans was ‘green’ tea, called “gunpowder“.
… the Portuguese were the first to enjoy drinking tea in Europe, after merchants brought it back from Asia.
… crates of Chinese porcelain was first used as ballast in the bottom of ships transporting tea.
… a China closet was where the lady of the house would display her fine imported “Chinaware”.
… the Chinese started putting handles on teacups when they realized Europeans drank their tea much hotter than they did and in larger bowls.

Ming Dynasty Yixing Teapot

… “pot holes” is the term given to the holes in the road left by English potters who would dig up the fine clay to craft their teapots.
… in the late 1800s until WWI, from London to Glasgow, Tango tea dances were all the rage.
… Prime Minister Earl Grey is credited with ending slavery in Great Britain.
… Earl Grey tea is one of the most popular ‘flavored’ teas in the world.
… Both Twinings and Jacksons of Piccadilly take credit for inventing “Earl Grey” flavored tea.

The Cup of Tea, Mary Cassatt 1881

Afternoon Tea is credited to the 7th Duchess of Bedford, Anna Russell, in the 1840s.
… Ceylon (Sri Lanka) was a world-class coffee producer until the coffee blight of 1870.
… the tea bag was invented accidentally by Thomas Sullivan as a sample bag for his customers.
… iced tea was accidentally invented by Richard Blechynde on a very hot day at the St. Louis World’s Fair in 1904 when he gave out ‘cold’ samples of his tea.

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Cover Photo:  “Church Lady High Tea” by Janie McGee

TEA … a Primer

Such a simple word “tea” … which provides us with such a simple beverage.  Why then, oh why, do so many people make it seem so complicated?   Do we really need to know about the origin, production and preparation of the leaf?  Can’t we just enjoy our cuppa without being told its pedigree?  It doesn’t have to be complicated.  But if you want a bit more information, let me break it down for you as simply as possible . . .

All tea comes from one plant, the Camellia Sinensis.  The Camellia Sinensis is an evergreen plant, which resembles its cousin, the azalea bush.  Yes, there are over 3,000 varieties of this plant, but it still is the leaf of this plant which, after plucking, withering, firing and sorting, gives us “tea”.

Although the plant can grow to the height of 25′, for ease of plucking, the plants are kept to a height of 3′ or 4′.  Bending over tea bushes, plucking the new growth can be a ‘back breaking’ job, so the plants are pruned to this reasonable height.   Picking or “plucking” takes place three times a year, taking only the new growth.  This growth is called a “flush” and is referred to as first flush, second flush and autumnal.

Tea is plucked mostly by women – smaller hands and feet and less apt to trample on the plants – who pass this profession on to their daughters.  Men are generally considered too ‘clumsy’ and work in the fields and factories.  Successful plantations today take care of their workers and provide everything from health care to housing, schooling and subsidized food.


So, where is tea grown? 
Like wine, tea grows best at higher altitudes with an afternoon cloud cover.  The soil should be rich with lots of moisture and the climate should be fairly consistent.  The farms where tea is grown are called “plantations” or tea “estates”.  Although tea is grown primarily in China, Japan, India, Taiwan, Sri Lanka, Vietnam, Kenya and southern parts of Russia, you’ll find plantations now in South Carolina, Hawaii and even an experimental estate in England.

Types of Tea
Depending on who you talk to, there are between three to seven types of tea.  Those categories are:  white, green, oolong, pouchong, black and pu-erh.   Tisanes are herbal beverages which a lot of people call “tea”, but they really aren’t “tea” because they do not contain any leaves from the Camellia Sinensis plant.  But let’s keep it simple and just talk about the three basic types:  white, green, and black.

Production for each type of tea differs slightly, although the process is the same.  From plucking in the fields, the leaves are then withered to reduce moisture.  From withering, the leaves are heat-fired to stop oxidation.  They may then be crushed, or rolled before being sorted for grading.

Green tea is becoming more and more popular as people realize its health benefits.   Once produced only in China and Japan, green tea is now being produced in India and Sri Lanka as well.  After plucking, the tea is withered slightly to reduce the moisture and then carefully heat treated to stop oxidation.  In Japan, green tea is steamed to stop the oxidation process, keeping its vibrant green color.  This steaming process is why Japanese green teas are more vegetal tasting.  In China, woks are used and this process gives Chinese greens a nuttier, slightly sweeter aftertaste.

Green tea lends itself to scenting or flavoring very nicely.  You’ll find lots of flavored green teas on the market today – from florals to fruity blends, as well as some spices.  If you enjoy your cuppa sweetened, green teas are fine, but, please NO milk!

Black tea is the one that most of us are familiar with.  I’m sure we’ve all grown up with a box of Lipton or Tetley or even Yorkshire Gold tea bags in the cupboard.  Grown mostly in India and Sri Lanka (Ceylon), leaves designated for black teas are spread out to dry (withered) after plucking to remove most of the moisture.  The leaves are then heat treated, rolled and ready for sorting.

Black teas are sold as “orthodox” (large, unbroken leaves) or as “ctc” (smaller particles called “cut, torn, curled”).   Black teas can be from a specific estate or blended, as in English Breakfast, or flavored.  The most popular flavored black tea is, of course, Earl Grey.  Black teas are generally enjoyed with milk and sugar.

White tea is very delicate and generally plucked from the finest bushes.  Only the top buds of the plant are plucked – before dawn, before the buds open.   As a result, White tea can be very rare and can be very expensive.  At one time, white tea was thought to be most appreciated in its purest form and not scented or blended.  Today, however, you’ll find all sorts of scented white teas available from tea purveyors.

Chinese emperors would only allow young virginal girls with gloved hands
to pluck their teas, placing them in a solid gold bowl.
These became ‘tribute’ teas or ‘imperial’ teas and reserved
only for emperors and visiting dignitaries. 

 

Caffeine Content
First of all, did you know that caffeine is a natural substance produced by the plant to ward off parasites?  Also, the caffeine content can be manipulated somewhat by the grower.  Nigel Melican, research scientist and President of the European Tea Association, states, “Caffeine varies in the fresh green leaf depending on the fineness of the pluck.  For any tea, be it black, green or white, the caffeine is highest in the bud.  Silver needle (white tea) is 100% bud and has the highest caffeine content.”

Over 85% of Americans consume significant amounts of caffeine every day.  The Mayo Clinic claims that most adults can handle up to 400 milligrams of caffeine a day without any side effects.  But if you are prone to medical problems, or sleep issues, and would like to cut down on your caffeine intake, you might want to know just how much caffeine you’re drinking.  On average, keep in mind tea has half the caffeine that coffee has and herbal tisanes have no caffeine.

Is caffeine addictive?  Research says “no”, but caffeine does stimulate the nervous system and most of us do crave that alert feeling that comes after having it.  I believe it’s better to understand the caffeine content in a cuppa if we start with coffee …

On average an 8oz. cup of Starbucks coffee has 180 mg of caffeine.  Dunkin Donuts has a little less with 150 mg of caffeine.  Black tea, on average, has 48 mg of caffeine, while green tea has even less caffeine than black tea, with an average of 28 mg.  White tea can be deceiving with more caffeine than green, but less than black.  Again, these numbers are for 8oz.  The average person uses a 14oz. mug, so increase the numbers.

Loose Leaf vs Tea Bags?  
Some people think loose leaf tea is too expensive.  Loose leaf tea may seem to cost a bit more, but when you break down the price per cup, its actually less expensive than you think.  And, if like me, you get a second infusion (and sometimes a third) from your leaf, that cuts the cost in half.  The secret, of course, is to start with good quality tea.

Prices for bagged teas can be all over the place.  And there are some beautifully packaged ‘bagged’ teas available.  But remember, you are also paying for the packaging.  As a result, your cost per cup may be more than loose leaf tea.

Is loose leaf tea more difficult to prepare?  I don’t think so at all.  The process is exactly the same except for one thing.  With loose leaf tea, you have to put the “tea” into something to infuse it.  The bagged tea is already “in” something.  That’s the only difference.  Temperature of the water should be the same.  Steeping time should be the same.  But with loose leaf tea you are going to get a better tasting cuppa.

How to Make the Perfect Cup
Hopefully, now that you have some basic information about tea, you’ll want to start enjoying it.  No, its not complicated.  Want to know more?  Just click on the link … A Perfect Cuppa.

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Once upon a time in a land far, far away, legend says that in China 5000 years ago the then Emperor Shen Nung, who was referred to as the emperor of agriculture, was sitting in his garden boiling his drinking water.  Emperor Nung believed that boiling drinking water destroyed the bacteria that made people sick, and 5000 years ago that was quite a radical way of thinking.  Some people thought he was a bit strange, but he was, after all, an emperor, so people followed his beliefs.  As he was sitting under this large, beautiful tree boiling his water, the wind picked up and a few leaves blew into the pot.  He watched them for a few moments, contemplated it, and always eager to try new things, he tasted it.  And that was how tea was discovered!

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Want to learn even more? You might be interested in how “tea” got its name …  “What’s In a Name”

 

CAFFEINE

This site is about ‘tea‘, as well as ‘toast‘ and ‘travel‘.  But, it seems lately I haven’t posted much about the actual beverage ‘tea‘.  Many people think this is a site about food only.  Actually, it was my love for ‘tea‘ and the closing of my tea business which prompted me to start this blog.  I think I still had much more to say on the subject but my audience was gone.  Well, I haven’t stopped talking about ‘tea‘ yet.

I do realize that I still live in that ‘tea world’, a world in which most people do not live.  So when I overhear someone saying ‘yeah, I can’t drink tea because it has too much caffeine‘, or ‘did you know tea has more caffeine than coffee?‘ I have to step away from the conversation, because it still makes me a little crazy.  I feel compelled to set the record straight once more … TEA does not have more caffeine than coffee.  In the most simplistic of terms … ” A cup of tea has HALF the caffeine as a cup of coffee.”

Not enough information for you?  Okay, then here’s my CAFFEINE 101.

Camellia Sinensis plant

Where does caffeine come from?  Well, Mother Nature is responsible for caffeine.  She came up with a natural way to protect over 60 plants from destructive leaf, nut and seed-eating predators.  When these hungry, little insects try to eat these plants they get a mouthful of this bitter organic compound.  For the most part, these plants originated from Asia, Africa and South America, which, of course, is where the trees which give us coffee, cocoa and tea originated.  At this point, I am assuming everyone knows tea (not herbal beverages like chamomile, mint, rooibos, hibiscus, etc.) comes from the camellia sinensis plant, which originated in Asia.

Caffeine Structure

Now we’ve established that caffeine is natural.  It can, however, be ‘manipulated’ and it can also be ‘harvested’.  In the beverage we love so much, there are several factors which determine tea’s caffeine content.  In today’s modern world, it begins with the propagation of the bush.  Plants grown from clones can produce twice as much caffeine as bushes from seeds.  Nitrogen fertilizer can also add another 10% to the normal caffeine level.  From there, the caffeine content in the plant can vary according to the picking season. Teas plucked in cooler weather might produce less caffeine than those plucked in the fast growing hot months. Also, things as subtle as the location of the leaf on the stem, or whether its an unfurled bud, can also affect the level of caffeine.  And let’s not forget that the longer the infusion (the longer the leaves sit in the water), the greater the caffeine content.  Did you know that tea bags, which contain broken leaves, fannings and dust, produce an infusion with far more caffeine than loose leaf tea?

Uber-smart Nigel Melican, research scientist and founder of Teacraft, Ltd., says it best Caffeine varies in the fresh green leaf depending on fineness of pluck. For any tea, be it black, green or white, the caffeine is highest in the bud. Silver needle (white tea) is 100% bud and has the highest caffeine content.  If your white tea is 100% bud then it’s going to be one-third higher in caffeine content than green tea made from two leaves and a bud.”

Learning how to properly pluck tea in China.

Please understand we’re not talking about astronomically high amounts of caffeine … perhaps a variance of 8-10% (which might be just enough to keep some people up at night).  The average tea drinker consumes about 180 mg of caffeine per day as compared to the average coffee drinker’s 330 mg per day (far more if they drink robust coffee such as Starbucks).

Upon drinking this naturally-occurring substance, it is absorbed into the small intestine and within 45 minutes is distributed throughout your body.  Yes, it is a stimulant .  And, yes, it has been shown to increase alertness and concentration, quell headaches (which is why some pharmaceutical companies ‘harvest’ caffeine) and it does speed reaction time.  It also increases digestive juices in the stomach (always served after a meal in Asia).  Although it does not dehydrate the body, it does stimulate the kidneys, which helps the body eliminate toxins.  If caffeine keeps you up at night, avoid drinking it four to five hours before bed (which is the amount of time it takes for the caffeine to work its way out of your system).

For most of us, caffeine really shouldn’t be a concern.  High amounts of caffeine, however, can absolutely have a negative affect on some people.  If you are on medication which is affected by caffeine, or if your doctor is asking you to cut caffeine out of your diet, switch to a decaffeinated tea or a caffeine-free herbal.  (Remember, caffeine is not present in herbals unless they are blended with tea leaves.)  Always consult with your doctor if you have any questions about caffeine’s effects upon your health.

There is much more to say on the subject of caffeine, but I think I’ve gone on enough for the average person.  The next time someone tells me ‘tea has more caffeine than coffee’, I hope you’ll realize that, at that moment, I will be doing everything in my power not to go on a rant … as I’ve done here!  And, for everyone who may still be confused … ” a cup of tea has HALF the caffeine as a cup of coffee.”

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References:  Cha DaoCoffee and Health, Wikipedia, Villanova University,

A Perfect Cuppa

Yes, I know, everyone knows how to make a cup of tea.  Right?  Wrong!  I am simply amazed at how many people make tea BADLY.  The water is generally not hot enough, or too hot.  If they use a teabag, it’s left in the cup or pot FOREVER!  And these are the very same people who would never think of serving a badly prepared cup of coffee.  A well made cup of tea is delicious. Please don’t offer me a tepid cup with a teabag hanging out.  If you do, of course I will accept, but don’t be offended if I don’t drink it.

It’s not complicated.  There are really just three simple steps:

HEAT THE WATER
Get a tea kettle or a saucepan, fill it with as much water as you think you will need for the pot or cup you are making. DON’T use water that’s been sitting in the kettle most of the day.  The oxygen has dissipated and now it’s flat.  Use freshly drawn water from the tap. Bottled water is not necessary.OLYMPUS DIGITAL CAMERA

You don’t need any fancy appliance.  By all means, if you have an electric kettle, use it, but if not, put the kettle or a saucepan on the stove.  Please do not use a microwave.  It’s just not possible to know what the temperature of the water is when using a microwave oven.  And, if the water gets too hot, there is a chance the cup will explode. Yes, it does happen!

WATER TEMPERATURE
The temperature you heat the water to is very important.  If you use boiling water (210°) for green tea, you will stew the leaves and it will be bitter.  If you use water that’s under the boil (180°) for black tea, it will be flat and insipid.   When making black tea (English Breakfast, Earl Grey, etc.), bring the water to a rolling boil.   When making green tea (Jasmine, flavored or unflavored greens), bring the water to a soft boil and let it cool for a minute or two before pouring over the tea.  It’s not complicated.

POT OR NO POT
Yes, I use a teapot every time I make tea.  Must you use a teapot?  No.  But I truly believe it adds to the ceremony, the enjoyment and the taste.  Using a teapot doesn’t mean you need to get Grandma’s old 6-cup porcelain pot from the back of the cupboard.  Teapots come in all sizes and styles.  In the morning I use a three-cup ceramic pot, perfect for making two large mugs of tea.   Later in the day, I use my two-cup glass teapot, for an afternoon pick-me-up.

LOOSE OR TEA BAG
Do you drink instant coffee?  No.  Then why would you use a teabag, which is nothing more than instant tea?  Yes, teabag offerings have become much better recently.  This is only because the large tea companies were losing market share as consumers started buying more and more loose leaf tea.  As a result, these large tea companies had to step up their game to compete with the loose leaf tea market.  Certainly you can use a tea bag if you’d like, but given the choice, use good quality loose leaf.  Don’t you deserve it?

MEASURE THE TEA 
 Use one teaspoon of tea for each 8 oz. cup.  An 8 oz. measuring cup is not the same as a teacup. Teacups are usually 5 oz.  Mugs are usually 12 to 14 oz.  All the more reason to use a teapot for accurate measurements.  A three-cup teapot uses three teaspoons of tea.  What is the capacity of your teapot?  Just get a measuring cup and find out.

Green teas and white teas are lighter in weight than black teas.  You may want to use a bit more green or white teas than a teaspoon.  Black teas are heavier.  You might want to use just a bit less than a teaspoon.  Your taste will ultimately determine how much to use.

Then put the tea into an infuser or directly into your teapot.  Pour the boiling water if it’s black tea (cooler than boiling if it’s green tea) over the tea.  Cover and let it steep.

TIMING – HOW LONG TO STEEP
This is also a critical point.  You need to steep the tea long enough for the flavor to be extracted from the leaves.  30 seconds is plenty of time for a tea bag, but certainly not enough for loose leaf tea.  For black tea, steep for 3 to 5 minutes.  For green tea and white teas, steep for 2 to 3 minutes.  Start with these times and then adapt to your own taste.  If you like your tea steeped a little more, or less, adjust the steeping time slightly.  But, please, remember you must take the tea bag or infuser out of the cup or pot at the end of the steeping time.

POUR AND ENJOY
OLYMPUS DIGITAL CAMERAAgain, please remove the infuser or the teabags from the teapot or cup.  Don’t leave them in the pot or your tea will oversteep and become bitter.  Do you take milk and sugar with your tea? Feel free.  Now relax and enjoy!

To recap, all you need to make the perfect cuppa is:
.. good quality tea
.. water at the right temperature
.. steeped for the correct amount of time

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What’s in your cup?

Victorian Tea Chest

The timeline is England, late-18th century.  Tea has found its way from the table of the aristocracy to the table of the every man.  Gone are the days when tea was served to only men in English coffeehouses.  In the homes of the aristocracy, tea now is locked away in elaborately-carved wooden tea chests; the key kept safe by the “lady of the house” should the chambermaid, the footman or the butler decide to help him or herself.  Tea now is also being enjoyed in almost every home, tea room and workplace. Maid servants are enjoying a ‘tea break’ twice a day … with an allowance taken from their wages to pay for the tea.  Apprentices in manufacturing plants are allocated a parlor where they can have a twice daily tea break.  Children in orphanages are given tea with milk and sugar.

1700 teaNot everyone, however, thinks this ‘tea drinking’ is appropriate for the lower classes.  Jonas Hanway in A JOURNAL OF EIGHT DAYS JOURNEY wrote “The use of tea descended to the Pleboean order among us, about the beginning of the century … men seem to have lost their stature, and comeliness, and women their beauty.  Your very chambermaids have lost their bloom, I suppose by sipping tea …  It is the curse of this nation ….”

He wasn’t alone.  William Cobbett wrote in COTTAGE ECONOMY, “The tea drinking has done a great deal in bringing this nation into the state of misery in which it now is.  It must be evident to every one that the practice of tea drinking must render the frame feeble, and unfit to encounter hard labor or severe weather.”

By the mid-1800’s, a professional man (doctor, lawyer) might earn £50 a year, while the average workman was only earning about 20 shillings a week.   A live-in chambermaid might earn £5 per year, while the butler of the house would earn £20 .  With Tea selling for more than £26 a pound, how was anyone ever going to afford this beverage?  One word …. “smouch“.

We might call it recycling, they called it “smouch“.   Servants in the royal and affluent households, as well as workers in coffee houses, would take the used tea leaves and sell them through the back door to unscrupulous dealers.  These “smouch” dealers would then add things like tree leaves, sheep’s dung and saw dust as fillers.  They would color the leaves with iron sulphate, verdigris and copper.  They would dry this mixture and then sell the “smouch” back to the tea merchants.  It is believed that within an eight mile area, approximately 20 tons of “smouch” was manufactured every year.  This flourishing underground market, in addition to smuggling, is what made it possible for tea to reach the commoner.

METHOD OF MAKING SMOUCH WITH ASH LEAVES TO MIX WITH BLACK TEAS”
“When gathered they are first dried in the sun then baked.  They are
next put on the floor and trod upon until the leaves are small, then
lifted and steeped in copperas, with sheep’s dung, after which, being
dried on the floor, they are fit for use.”
Taken from Richard Twining’s “Observations on the Tea
and Window Act and on the Tea Trade, 1785”.

tea cartoonThe tea that was being imported from China and enjoyed now by all classes was green tea … not black tea as so many people associate with Great Britain.   It was what we now refer to as “gunpowder” green tea.  Black tea came about because the Chinese were becoming just as unscrupulous as the “smouch” dealers.   The Chinese, knowing that people expected their green teas to have a bluish tint when steeped began adding gypsum to their tea just before firing the leaves, giving their cheaper teas the right color.

Partly due to the fact that forests were being completely decimated in order to manufacture “smouch”, and due to the fact that poisonous dyes were being used, an Act of Parliament was passed in 1725 banning the mixing of tea leaves with any other leaves. This Act went completely unnoticed, which prompted another edict from the government in 1777 banning the sale of “smouch” altogether.

Tea drinkers eventually became concerned about some of the more bizarre ingredients they were ingesting.  When you think of all the copper, lead, gypsum and iron that people were drinking, sheep’s dung doesn’t sound so bad!  The public became so concerned about these poisonous dyes, they began asking for ‘black’ tea … which is why black tea is the predominate tea enjoyed throughout Great Britain.  And with smuggling so rampant at that time “smouch” was no longer an issue.

So how about it …… would you like a little “smouch” with your tea?

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References:  World Wide Words, Boston Tea Party, The Victorian Web, The Farm Antiques, Twinings

Not for “All the Tea in China” . . .

Who remembers this phrase?  “No way, no sir, not for all the Tea in China!”  That phrase was not to be challenged.  You meant ‘no’ and you were standing firm.

I believe the phrase began around the turn of the century.  China was the largest producer and exporter of the world’s most popular beverage and everyone knew it.  With more than 45 countries producing tea today, China still continues to produce more tea than any of the other tea-growing countries.  They have, however, dropped to No. 3 in exporting.  India, Kenya and Sri Lanka have taken over as the largest exporters of tea. These three countries alone produce the more popular CTC (crushed, torn, curled) grade of tea, which is blended and appears in your grocery stores as tea bags.  But apparently India, Kenya and Sri Lanka are producing too much black tea because now there appears to be a glut of tea in the marketplace and prices are falling.  It seems consumers (especially Millennials) are finally demanding higher-quality teas, green teas, oolongs and specialty teas.

Who is drinking all this tea?  According to Quartz, the biggest tea drinkers in the world live in Turkey!  Which is amazing to me.  I would definitely have thought it was the U.K.  Having been to Turkey, I did not notice an overwhelming tea-drinking culture.  Tea was served in restaurants, cafes, and always offered in upscale retail shops and tourist areas, but statistics don’t lie.  They report that each person in Turkey drinks, on average, 6.96 pounds of tea each year, whereas a U.K. tea drinker enjoys 4.83 pounds each year.  Could it be that in Turkey they use twice as much “tea” to make a cup?

So how much tea does the average American drink?  In 2014 AmFotolia cover man drinking teaericans enjoyed over 80 BILLION cups of tea!   But this research is also flawed, because Americans drink more ready-to-drink bottled tea than any other country, not to mention powdered tea-drink mixes. According to the Tea Market Report by the American Botanical Council tea-drinking Americans still prefer black tea –  84% drink black tea – while only 15% drink green and the remainder drink oolong, white, etc.

It’s almost impossible today to watch television and not see an advertisement for one bottled tea or another.  Lipton may be the leader in most ad dollars spent, but six years ago Snapple introduced an ad that had everyone talking about tea.  See if you remember this ……

The ready-to-drink, bottled tea market is huge today and negatively impacting the soft drink market.  Sales of carbonated soda beverages have dropped steadily for the past nine years as consumers are choosing healthier alternatives in a ready-to-drink beverage.  Chai concentrates are another way of enjoying convenient, prepared tea and are very popular.  Another fast growing segment of today’s tea drinking society is actually not tea at all, but herbal beverages.   (Yes, I know, everyone still calls it “tea”.)  The herbal ready-to-drink market is also growing rapidly, with the most popular herbs being chamomile, ginger, echinacea, mint, dandelion and valerian root.

Matcha-flavored KitKat Bars

Matcha-flavored KitKat Bars

But it’s not all about tea drinking.  When was the last time you went into CVS or Target and noticed all the ‘tea-related’ products.  Not only can you buy green tea concentrates and capsules to supplement your diet and help you lose weight, you can choose from a variety of green tea shampoos and conditioners.  Green teas and white teas are incorporated into soaps and body washes, face and body creams.  Have you tried green tea ice cream?  It has been around for years and is delicious!  How about Earl Grey-infused truffles?  Matcha-infused KitKat bars?  Not to mention Tea-smoked duck and Lapsang Souchong bbq sauce?

Green Tea Mint Julep

Green Tea Mint Julep

Mixologists in all the upscale hotels and restaurants are using tea concentrates in their cocktails.  Tea-tini anyone?  According to the Sterling Rice Group, a Boulder, Colorado-based communications firm, TEA is one of the top food trends this year.  Chefs everywhere are incorporating TEA into their recipes.  If you haven’t already, you’ll soon be seeing tea on menus in everything from appetizers to entrees.

There are cookbooks now dedicated to using “tea” as an integral part of the recipe.   CULINARY TEA by local chef Cynthia Gold is fabulous with over 150 recipes using “tea”.  TEA COOKBOOK by Tonia George is another great cookbook using whole leaf tea in its recipes.  Whether sweet or savory, tea is a versatile ingredient that can be used in many recipes …… and we haven’t even talked about how good it is for you!

So jump on the “tea trend” and enjoy your tea.  It’s not just about “All the Tea in China” anymore.  It’s tea anyway you can get it!

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Top 10 Tea Producing Countries

and the amount of tea they produce*

1. China = 1,000,130 tons  –  2. India  = 900,000 tons  –  3. Kenya = 303,000 tons
4. Sri Lanka = 295,000 tons  –  5. Turkey = 175,000 tons – 6. Indonesia = 157,000 tons
7. Vietnam  = 117,000 tons  –  8. Japan = 89,000 tons  –  9. Argentina = 69,000 tons
10. Iran = 84,000 tons

* These figures are lower than the overall high production of 2013.

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References:  World Tea News, Tea Market Report, Quartz, TEA USA