Archive for November, 2007
Many people don’t realize that all types of tea begin with the leaf from a single plant, Camellia sinensis. It is actually the manner in which the tea leaf is processed after it is picked that determines whether it becomes white, green, oolong, black, or pu-erh tea. Tea can be manufactured using one of two approaches, orthodox or CTC. Orthodox production methods, whether done by hand or by machine, generally preserve the integrity of the tea leaf and involve significant human attention. By contrast, CTC manufacturing (short for “crush-tear-curl”) uses machines to mince, shred or crush the leaf. Both methods can produce excellent teas; however the orthodox method is typically considered the more “traditional,” and produces tea that is generally more complex in flavor and aroma.
Orthodox Manufacture
Orthodox manufacture begins by selectively picking (often by hand) tea leaves. The leaves are allowed to wither, reducing their water content and making them soft and pliable. Once withered, the leaves are gently rolled to break down the cellular structure, beginning the oxidation process. The oxidation stage is primarily responsible for differentiating tea into its various categories – white, green, oolong, and black - and determining tea’s caffeine content. The longer the oxidation process is allowed to continue, the darker the leaf becomes, and the more caffeine the tea contains. White teas are not rolled or oxidized at all. Once the desired level of oxidation is reached, the leaves are dried to halt the oxidation process and make them suitable for distribution. The dried leaves are then graded and sorted into various sizes: whole leaf, broken leaf, fannings (small particles) and dust. continue reading »
November 29 2007 | Tea Facts | 1 Comment »
As many of you may already now, we’re always looking for ways to reduce the environmental footprint of our little tea company, Arbor Teas. So in early 2007, after we decided to become USDA organic certified and abandon the “conventional” offerings that remained in our catalog of teas, we turned our attention to our packaging. We had a sneaking suspicion that the tin-plated steel cans that we were using at the time weren’t the most environmentally-sound alternative, and it just didn’t make sense to us to deliver teas that were produced organically (or even biodynamically) in packaging that was damaging to the environment.
Going Back to School
To get us on the right track, we teamed up with a group of graduate students studying industrial ecology at the University of Michigan’s School of Natural Resources and the Environment (SNRE, my alma mater). They performed an environmental life-cycle analysis on the tin-plated steel packaging we were using at the time, as well as other “greener” alternatives. Their analysis confirmed our suspicions that other options were available that would serve our needs while being easier on the environment. continue reading »
November 29 2007 | Green Business | 1 Comment »
Depending on who you talk to, brewing loose leaf tea can be a very simple or very complicated matter. Believe it or not, the government of Great Britain actually maintains official specifications on the “proper” way to brew tea! We firmly believe that tea should be brewed to suit your own personal taste. That said, here are some helpful hints to get you started.
There are three main considerations when brewing tea:
- Tea quantity,
- Water temperature, and
- Steeping time.
continue reading »
November 14 2007 | Tea Preparation | No Comments »
Worldwide, millions of growers and workers have dedicated themselves to the production of tea. However, because most tea is grown and manufactured in developing countries (which often lack fair wages and suitable working conditions), a growing number of ethically-minded consumers shop for teas produced under various ethical production/labeling programs.
Within the tea industry, there seem to be two distinct perspectives on the subject of ethically-produced tea. These are represented by the two most visible labeling programs in the marketplace — TransFair USA’s Fair Trade Certified® program and the Ethical Tea Partnership.
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November 14 2007 | Fair Trade | 1 Comment »
Yes, Arbor Teas just got its first official mention in the media! We’re featured in a small article on organic tea in the Fall 2007 issue of Organic Spa Magazine, listed amongst other notables in the tea industry. Check it out if you have a chance!
November 03 2007 | Media | No Comments »
The kitchen remodelling industry abounds with accessories aimed at delivering hot (if not boiling) water in a speedy fashion. Recently, one of our customers asked for our opinion regarding the pros/cons of brewing tea with a countertop hot water dispenser. First, her question:
I was wondering if you’d mind sharing your opinion about hot water. We are remodeling our kitchen and are considering a sink mounted hot water dispenser. The water is filtered and held in a tank underneath the sink, then dispensed through a small faucet on the sink. There are products with adjustable temperature settings. Some can get up to 200 degrees. I drink mostly Chinese black, oolong, green, and white teas (with an occasional pu-erh and rooibos thrown in). I don’t want to spend the money if this device is going to make a lousy cup of tea. What do you think?
We generally advise against using water that’s sat in your kettle leftover from the prior day’s boiling. Using leftover water can result in a brew that seems flat or stale. Water that’s straight from the tap is freshly aerated. Most countertop hot water dispensers (that I’m aware of) don’t actually aerate the water. This is one consideration (albeit a picky one).
continue reading »
November 03 2007 | Tea Preparation | 6 Comments »