Tea Time

Tea Growers from Around the World

The tea plant camellia sinensis is originally from Yunnan province, China, but over its more than 4000 year lifespan, tea farms have spread from Southern China as far West as East Africa. There are thousands of sub-varieties and hybrids of tea plants, stemming from 3 main varietals: China bush (mainly grown in China), Assam bush (mainly grown in India), and Java bush (mainly grown in Indonesia). Tea became popular in the 19th and 20th century worldwide, and its popularity still grows today.  Below are the main producers of tea, ordered by yearly production:

China

The largest tea producer worldwide is China who produced a staggering 1.27 million tons in 2008. Most of their exported tea is black tea, with world consumption divided between black tea at 97% of total production and green and other teas at only 3%. Most other tea growing areas of the world, except Japan, grow black tea. Along with tea, China produces clay teapots and porcelain teapots for domestic use and export worldwide.

In China tea production is varied depending upon the climate, altitude and soil types it is grown in. A tea plant in China takes approximately 5 years to reach a mature enough state to produce a viable crop. The plant can then produce usable tea leaves for up to 30 years. In China they use mostly organic fertilizers and do not use pesticides at all, preferring to remove the plant completely rather than affect the delicately flavored leaves with chemicals.

China and Taiwan are the only sources of Oolong tea worldwide due to the very technical nature of its grading and production. This also makes it more expensive, but its flavor is of exceptional quality. Green tea is mostly consumed within China, although quite a bit is exported to the main other green tea drinker, Japan.

India

Since the British were embargoed from trade with China following the Opium wars in the 19th century, Britain, who had become both colonial empire builders and devoted tea drinkers, found other places to source their black tea. Already colonized by the British and used to grow the opium that the Chinese bought, India had plenty of areas that were suitable for the production of tea. These plantations still exist today and have made India the second largest world producer, growing mainly black tea. The main areas in India are Assam/Darjeeling in the foothills of the Himalayas north-east, Kerala in the south, and Kangra in the far north-west. Their different locations, varieties and conditions make them quite distinguishable, each area having a classic flavor associated with it.

Africa

Although tea is grown in many African nations such as Zimbabwe, Uganda, Malawi, and South Africa, Kenya is the leading African producer by far, producing around 350,000 tons yearly.  It has terrain friendly to growing tea, such as high elevation areas.  Kenya produces mainly black tea for export to Britain and Western Europe.

Sri-Lanka (formerly Ceylon)

Sri-Lanka’s tea production is on a par with Kenya. Their plantations are at different altitudes due to the topography of Sri-Lanka and makes for the many different flavors available from this relatively small island. Referred to as “Ceylon tea” still, these black teas are popular throughout the world; growers are now branching out to produce different varieties such as green tea in recent years.

Turkey

Turkey is another tea producer whose product is not really seen to be prominent on the shelves of the average tea room. Their tea is all of the black variety and is grown along the black sea coast. Their tea is prepared in a dual kettle system which makes the brew steep for a lot longer than in most areas of the world and makes for a far from delicate flavor – an acquired taste by all accounts…

Vietnam & Indonesia

Neighboring Vietnam and Indonesia grow a sizable amount of tea as well.  Vietnam grew 175,000 tons in 2008, while Indonesia grew 150,000 tons.  They occupy spots 6 and 7 on this list of tea production.  The tea in these regions is the Java bush, which grows well in jungle and rainforest climates.  However, the quality is not as good as the China bush or Assam bush (grown in China and India, respectively), and as such, teas from Vietnam and Indonesia are used for blends or lower quality bagged teas.

Elsewhere

There are other countries that grow tea including Argentina, Iran, and Japan, who grow just green tea for the domestic market, and Bangladesh, who supply black tea for blending. In general, worldwide production is ever increasing and varieties forever being added; with mankind’s propensity for enjoying tea this is likely to be an ongoing trend.

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Tea is a good health drink. While some prefer Green Tea, did you know that you are able to get the same advantages by drinking Black Tea?

This is because Green tea and Black tea originate from the same plant. As a matter of fact, there are two other teas that can also be made namely oolong and white tea. What makes these teas different from one another is simply how it is processed.

If you drink Black tea regularly, you will more than likely have healthy arteries and grow your blood flow because it has antioxidants referred to as falconoid that in addition give the tea this rich flavor. Your cholesterol levels will also drop, you can safeguard yourself from certain cancers, develop stronger bones, have fresher breath and fewer cavities.

Similar to coffee, Black Tea contains caffeine. The main difference between the two is the reason that a cupful of Black Tea or any other only comprises 30 to 40 mg. of caffeine while coffee comprises about 135 mg.

Another advantage of Black Tea is the reason that it is calorie free. Nonetheless, this will only stay that way as long as you don’t ass any sweeter or milk which can’t be helped since tea tastes bland without these additives.

Heating is essential to get the most of a sachet of Black tea. This is because the heat helps the tea leaves impart their taste to the water. To achieve that, you have to set the sachet in the kettle for 2 to 3 minutes before pouring it into the cup.

For people who decide to put the sachet straight into the cup, remove the bag first before drinking to avoid it from dropping to the bottom. Nothing bad will happen if you don’t exclude that when you are almost finished with the cup, the tea bag will probably land on your face.

If you don’t like the taste of Black Tea and want to sweeten it a bit, try putting in a few sugar, honey or a slice of lemon. You might even add ilk close to those who drink coffee.

You might have a snack when you feel like drinking Black Tea. This is great to have with biscuits, cake or cookies. This will even be better if you decide to have this before you go to work, as you are relaxing in the house or when you’re entertaining visitors.

Black Tea does not always need to be served with hot water. You can love a cold glass by adding some ice and honey. One alcoholic concoction is punch and for that, you will need some orange juice, apple juice, mint, gingerale and some rum.

It is also great to serve with egg nog by mixing some eggs, ground nutmeg, milk, vanilla extract, salt and whip cream.

Aside from these three drinks, there are other mixtures you can make with Black Tea. All you need to do is read up on it and examine a few experiments on your own. That way, you have something more healthy to offer yourself and guests when you have someone over.

Black Tea is very fashionable that is why a great deal of people swallow it. While a few prefer this over coffee, little do they know that physicians and different health professionals consider it as health drink.

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Tea Growers from Around the World

The tea plant camellia sinensis is originally from Yunnan province, China, but over its more than 4000 year lifespan, tea farms have spread from Southern China as far West as East Africa. There are thousands of sub-varieties and hybrids of tea plants, stemming from 3 main varietals: China bush (mainly grown in China), Assam bush (mainly grown in India), and Java bush (mainly grown in Indonesia). Tea became popular in the 19th and 20th century worldwide, and its popularity still grows today.  Below are the main producers of tea, ordered by yearly production:

China

The largest tea producer worldwide is China who produced a staggering 1.27 million tons in 2008. Most of their exported tea is black tea, with world consumption divided between black tea at 97% of total production and green and other teas at only 3%. Most other tea growing areas of the world, except Japan, grow black tea. Along with tea, China produces clay teapots and porcelain teapots for domestic use and export worldwide.

In China tea production is varied depending upon the climate, altitude and soil types it is grown in. A tea plant in China takes approximately 5 years to reach a mature enough state to produce a viable crop. The plant can then produce usable tea leaves for up to 30 years. In China they use mostly organic fertilizers and do not use pesticides at all, preferring to remove the plant completely rather than affect the delicately flavored leaves with chemicals.

China and Taiwan are the only sources of Oolong tea worldwide due to the very technical nature of its grading and production. This also makes it more expensive, but its flavor is of exceptional quality. Green tea is mostly consumed within China, although quite a bit is exported to the main other green tea drinker, Japan.

India

Since the British were embargoed from trade with China following the Opium wars in the 19th century, Britain, who had become both colonial empire builders and devoted tea drinkers, found other places to source their black tea. Already colonized by the British and used to grow the opium that the Chinese bought, India had plenty of areas that were suitable for the production of tea. These plantations still exist today and have made India the second largest world producer, growing mainly black tea. The main areas in India are Assam/Darjeeling in the foothills of the Himalayas north-east, Kerala in the south, and Kangra in the far north-west. Their different locations, varieties and conditions make them quite distinguishable, each area having a classic flavor associated with it.

Africa

Although tea is grown in many African nations such as Zimbabwe, Uganda, Malawi, and South Africa, Kenya is the leading African producer by far, producing around 350,000 tons yearly.  It has terrain friendly to growing tea, such as high elevation areas.  Kenya produces mainly black tea for export to Britain and Western Europe.

Sri-Lanka (formerly Ceylon)

Sri-Lanka’s tea production is on a par with Kenya. Their plantations are at different altitudes due to the topography of Sri-Lanka and makes for the many different flavors available from this relatively small island. Referred to as “Ceylon tea” still, these black teas are popular throughout the world; growers are now branching out to produce different varieties such as green tea in recent years.

Turkey

Turkey is another tea producer whose product is not really seen to be prominent on the shelves of the average tea room. Their tea is all of the black variety and is grown along the black sea coast. Their tea is prepared in a dual kettle system which makes the brew steep for a lot longer than in most areas of the world and makes for a far from delicate flavor – an acquired taste by all accounts…

Vietnam & Indonesia

Neighboring Vietnam and Indonesia grow a sizable amount of tea as well.  Vietnam grew 175,000 tons in 2008, while Indonesia grew 150,000 tons.  They occupy spots 6 and 7 on this list of tea production.  The tea in these regions is the Java bush, which grows well in jungle and rainforest climates.  However, the quality is not as good as the China bush or Assam bush (grown in China and India, respectively), and as such, teas from Vietnam and Indonesia are used for blends or lower quality bagged teas.

Elsewhere

There are other countries that grow tea including Argentina, Iran, and Japan, who grow just green tea for the domestic market, and Bangladesh, who supply black tea for blending. In general, worldwide production is ever increasing and varieties forever being added; with mankind’s propensity for enjoying tea this is likely to be an ongoing trend.

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If you haven’t experienced White Persian Melon tea, you’re missed a real treat. White Persian Melon tea is a flavorful blend of white tea combined with sweet melon nectar. It’s one of healthiest and most refreshing beverages you can drink.But, like other teas, some White Persian Melon teas are better than others.Making great White Persian Melon tea, of course, requires the best white tea with the best melon flavoring.One of the features that people typically evaluate in determining good tea is when the tea is plucked. However, this is not the best way to judge the White Persian Melon Tea you’re buying.White tea can only be harvested for about two weeks during March and April of each year. White tea, by definition, is a spring tea, harvested only from the very first buds the tea plant produces each year. Harvesting white tea requires particular temperatures and other environmental conditions.

It must be picked when the weather is dry and there has been no frost the night before. Therefore, all white tea is a first plucking unlike other tea plants, which are plucked multiple times during the growing season.So, when it comes to choosing the best White Persian Melon Tea, it’s more important to understand the best varieties of white tea, so that you know that your White Persian Melon tea is high quality. These varieties are used by many different companies and can be found in several different brands of white tea.

Bai Hao Yinzhen Tea ?A Chinese white tea, this is considered the very finest grade of white tea. It is usually referred to as Silver Needle tea and can only be plucked for a little more than two weeks of during March and April. There must be no rain or dew on the ground when it is plucked and there can be no frost. Only unopened and undamaged buds are used to produce this white tea.

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Many people who have recently tasted white licorice tea for the first time find themselves frustrated when it comes to finding this delicious white tea blend. Like other white teas, white licorice tea is rare and can only be found in a few tea shops. However, if you know where to look, you can find fine white licorice tea as well as other rare white teas. White tea comes from the same plant as other teas, but it is harvested much earlier than other teas, before the leaves are fully open. White tea is harvested just once each year, while green and black tea is harvested several times during the growing season. I

In addition, there are fewer white tea plants being cultivated. These two differences in white tea harvesting are the reason it is so much rarer than other teas. However, it is this once a year harvesting that makes white tea so special. The tea is harvested while the buds are still closed and covered by fine white hair. This white hair is where white tea gets its name. The early harvest ensures a sweet and mild flavor along with a pale color.

Once the white tea leaves are plucked, they must be processed. This is done differently than with black tea, too. While black tea is fermented during processing, white tea is simply dried and then either steamed or fired. This minimal processing ensures that the tea retains its natural anti-oxidants, making it a very healthy beverage to drink. In addition, the minimal processing contributes to the delicate flavor of the white tea.

Once processed, white licorice tea will have star anise added to give it that sweet and distinct flavor that only licorice can provide. Only a few tea processors add licorice flavor to their white tea, making white licorice tea one of the rarest in the world. Of the few who do, many use licorice root rather than star anise for the licorice flavor. However, using star anise provides a much milder, yet richer flavor to the tea.

For those who are unable to find white licorice tea in their local tea shop, ordering online is the answer. And even many people who have access to white licorice and other rare teas find that ordering their tea online is preferable, because it gives them access to a wider variety of tea and gives them a better value. Every retail market has been impacted by the Internet and online ordering. 84% of Americans say that they have shopped online at least once and 60% of Americans shop online regularly.

Online shopping gives the shopper access to a much wider assortment of products and makes it much easier and faster to shop comparatively. Plus, when you shop online, you never have to leave your home.

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Today, there are so many different teas to choose from that the options almost seem endless. One of the most popular teas of all is black tea, and there are many different reasons for this. Not only is it delicious, but it also offers a variety of health benefits.

Black tea is way more oxidized than any other tea, which makes it typically stronger in flavour. There are many varieties of black teas and generally, all unblended black teas are named after the region in which they are produced.

Black tea is, in fact, one of the most common teas known to mankind. Unlike the high levels of caffeine that are found in coffee, the amounts found in black tea are actually known for promoting blood flow in the brain without over stimulating the heart. This tea is also famous for sharpening one’s psychological focus and concentration.

Black tea has for some time been renowned for offering a range of health benefits, including treating the runs, lowering cholesterol levels, and helping to stop tooth rot. This tea also has a very therapeutic effect on gastric and intestinal illnesses, due to the tannins it contains, which helps to decrease intestinal activity and keeps digestive system running smoothly overall.

Black teas can also help improve cholesterol levels. By just drinking two cups of this tea for three weeks every day, it has been shown to open the blood flow in the capillaries and maintain normal blood pressure.

If you’re curious about buying black teas yourself, there are lots of options that you have available. Due to its great acceptance, there are few tea stores that don’t offer a variety of black teas, so you can check out any of the local tea stores in your neighborhood to see what they have to supply in that regard.

There are also some well known and well respected tea companies online that you can buy from, such as the Imperial Tea Garden, a company that offers a choice of loose tea, tea bags and formed tea in a variety of attractive and convenient packaging options. You can purchase green tea, white tea, oolong tea, black tea and herbal tea, in the size that best fits your own particular needs.  They also offer valuable info relating to the history of tea and the different benefits offered by varied tea variations, which can be of great help when buying teas.

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Most of the world’s green tea is produced in China and Japan. In fact, China is where green tea originated. Centuries ago, before other tea processing methods were developed, tea harvesters simply dried tea leaves in the sun before storing them, and this is how green tea was born. It gained favor quickly in this part of the world. Even after black tea processing began, it didn’t outsell green tea. Both countries produce very good green tea with very distinct flavors. Green teas from Sri Lanka and India are not as common as Asian green teas, and, in fact, many people don’t even realize that these countries produce green teas. However , one taste of Ceylon or Indian green teas and you’ll likely want more.

Sri Lanka

Ceylon teas are grown in Sri Lanka. Tea is grown in the highlands of Sri Lanka, over an area of about four thousand square miles. Ceylon green teas have a full body and are somewhat pungent with a nutty or malty flavor. Ceylon green teas have a very bright and bold flavor. Today, Ceylon is considered a fairly minor green tea producer. However, as the demand for green tea grows, it’s likely that more green tea will be produced in Sri Lanka. For those who are accustomed to Chinese and Japanese green teas, Ceylon tea may be a surprise because its flavor is so different.

India

India produces two varieties of green tea, Assam and Darjeeling. Both of these teas have distinct flavors and qualities and both are gaining popularity. Assam green tea is fairly new to the market, but is gaining market quickly. Assam green tea is typically medium bodied tea that is very flavorful. Like Assam black teas, Assam greens are malty and have definite notes of honey flavor.

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Every little bit of help is useful when you’re trying to lose weight or keep your weight stable as you get older. Diet and exercise are still the most important components of weight loss and maintenance, but studies are showing that tea, particularly green tea, may be able to provide some assistance in losing weight and keeping it off. For centuries, Asians have used green tea for health. In addition to Asian cultures having a much lower incidence of serious diseases such as cancer and heart disease, they also are far less likely to be overweight.

Tea comes from the Camellia sinensis plant. While there are several different types of tea, all true tea comes from this plant.The differences occur from how the tea is processed. Green tea is not fermented during processing, but black tea, which is the most common outside Asia does go through a fermentation process. Tea leaves naturally contain catechins, which belong to the flavan-3-ol class of flavonoids, which are anti-oxidants.  EGCG is one of the catechins contained in tea, and is one of the most powerful anti-oxidants around.

Each day, as we convert food to energy, we create free radicals in our body. These free radicals can damage our cells and our DNA if we don’t combat them. It is believed that unchecked free radicals contribute to the development of many diseases, including cancer. In addition, they speed up the aging process and contribute to clogged arteries and other health problems. Anti-oxidants are powerful at combating free radicals and are linked with preventing cancer, as well as with decreasing your risk of stroke and heart disease. and with lowering your cholesterol.

For this reason, drinking green tea is a simple and effective way to slow down the aging process and prevent disease. But, in addition to being a way to protect your health, drinking tea seems to also be a way to help keep you slim. There has been a fairly significant amount of research on tea and its ability to help control your waistline. Tea seems to work on two levels. The first is that it appears to speed up the metabolism, so you use more calories each day. However, it also seems to inhibit fat absorption, so that less of the fat in your diet becomes fat on your body.

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Black tea is certainly one of the most intriguing beverages on the market today. It comes in a variety of forms and flavors, making it popular among a diverse cross-section of people.

Fast Facts About India Black Tea

If you pick up a box of black tea from India, chances are that it was derived from the Assam Province. That's because about half of all the tea in India is grown in this area. For the most part, it comes from the Brahmaputra Valley, which is known for both its hills and its rain. The province is in the northeastern part of the nation and borders on Bangladesh, Burma, and China.

The province is peopled by immigrants from Nepal and Bangladesh, for the most part.  Black tea grown in this area tends to have a malt-like flavor and is best served with milk.
You can also find tea in Darjeeling, which is located in the foothills of the Himalayas in the northern part of the country. In fact, the Indian tea business actually started here in the middle of the 19th century. The Darjeeling Puttabong version of the tea is considered to be light, with a slightly flowery taste.

Fast Facts About Ceylon Black Tea

Ceylon is definitely considered to be one of the most popular teas around the globe. The black pekoe version has its leaves fermented prior to drying. Thanks to the unique drying process involved, essential oils are preserved which provide the tea with its unforgettable taste. Although the tea originated in Ceylon, it is now grown in India and China.

It should be pointed out that there are half a dozen tea production areas in Sri Lanka. There's Dimbulla, which is west of the central mountains; Galle in the southern part of the nation; Kandy, which is located near the ancient royal capital; Nuwara Eliya, which is the highest altitude area; Ratnapurea, located east of the Colombo capital; and Uva, which is east of Dimbulla.

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The reaction of tea on your body depends mostly by the growth stage of the leaf, the brewing period, the quantity of tea used and a

person’s sensitivity to tea’s ingredients.

The stimulating reaction of a tea is mostly due to what is called alkaloid caffeine which is then linked with tannin found inside a tea

leaf.

Almost the whole amount of caffeine is dissolved during the infusion within the first 1-2 minutes as caffeine dissolves well in hot

water. This is without the tannin.

This short brewing period results to a brew using a high level of caffeine not related to tannin. If the tea is brewed for a longer period about 4-8 minutes, the tannin

as well as other ingredients start to dissolve gradually. This results, however, to a stronger brew.

Tannin has the ability to prevent or delay the caffeine from being absorbed rapidly in the stomach or intestines.

It has been found that this delayed response can stretch the cumulative reaction of caffeine to 10-12 hours with

regular, daily tea-drinking.

So, if you select a extra stimulating response of a black tea or green tea, believe a short brewing time and

if you simply desire a slightly stimulating effect, have a longer brewing period.

The caffeine of a tea be able to be reduced by pouring a little boiling water on top of the amount of tea to be used and then

sieving this off after half a minute.

When not consumed in excess, tea can have a stimulating response but not irritating unlike other beverage. This stimulating reaction  does

not raise blood pressure. However, an excess intake of caffeine be able to cause an enhance inside blood pressure.

A recommended amount of tea to apply is  a highest of one level teaspoon per cup of tea leaves with a longer brewing

era about 4-6 minutes. This can be consumed naturally without the practice of artificial

sweeteners or sugar.

A tea left for a shorter era only results to a milder brew.

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