Just like wine connoisseurs, tea aficionados appreciate the difference in aroma and taste of teas, which is dependent on factors  like harvest time, growing region, soil texture and climate. Single origin teas can therefore have subtle changes in their character from year to year or region to region.  Many tea drinkers also enjoy the consistency of a blend and count on their favorite English or Irish Breakfast blend to have the same flavor profile each time they buy it.  No matter how we like our teas and what we appreciate in particular, somebody has to evaluate and ascertain their quality.

The daily tea production is cupped and evaluated by professional tea tasters in a very structured way. During this process, the tea taster examines the color and feel of the dry and infused leaf, the aroma of the infused leaf and finally the color and flavor in the cup.

1. Cupping begins with measuring the tea. The dry leaves are laid out  in rows on the tasting bench. The taster weighs a specific amount of each tea and places it in a special small brewing vessel. Sometimes this is a lidded mug (Gaiwan) or a small porcelain teapot. The brewing vessels are always white so that the color of the infusion is easier to assess.
2.  Boiling water for black teas, and slightly cooler water for green and white teas,  is poured over the leaves which are then allowed to steep for 3-6 minutes depending on the type of  tea.
3. The infusion is then poured into tasting bowls and the infused leave is collected on the lid of the brewing mug. 
4. The tea taster will compare the aroma of the infused leaf to the aroma of the infusion and finally taste the tea to assess its character and particularities. He noisily slurps the tea from a spoon and makes sure that all taste buds are engaged before spitting the tea into a container.

 Tea tasters taste hundreds of samples of different teas and tea blends every day. It is a task that requires keen senses and a refined palate – something that is cultivated over many years.  In fact, it takes a long time to become a professional in this art. At least five years of training are needed before becoming a tea master, however even after many decades of tasting, these experts will tell you that they are still learning and refining their skills.

At Souvia,  you can catch a glimpse of what tea tasting is all about. Our tea classes are starting up again in August with an exquisite tasting of Oolongs – also called the champagne of teas!

Latin Name:  Hibiscus sabdariffa

Parts Used:  Flowers

Contra Indications: none known

Hibiscus is a beautiful red flower native to Egypt and North Africa. There are over 200 varieties of this plant, most of them are of the “garden” variety and the only species used for tea is the Hibiscus sabdariffa.

Hibiscus has long been valued by Egyptians for its refreshingly tart taste, its cooling effects and is said to have aphrodisiac powers. It is rich in Vitamin A, C and beta-carotene, therefore making it a  good antioxidant.

Medicinally, hibiscus is used in form of tea to treat loss of appetite, to ease symptoms of colds, flus and couhgs. Externally used it can help reduce bruises and swelling.

Lately, hibiscus has gotten much attention because clinical research studies showed that drinking hibiscus tea can lower high blood pressure and reduce high cholesterol levels, thereby helping to maintain overall cardiovascular health.

But aside from its benefits to your health, hibiscus makes a wonderful thirst-quenching iced tea and the ruby red color provides a dramatic effect to many herbal blends and  lemonades.

For an extra cooling summer iced tea blend, mix equal parts of hibiscus and mint (either spearmint or peppermint). Pour boiling water over the leaves, steep for 5-8 minutes and pour over ice – Delicious!

It seems there is no real consensus among experts on the answer to this question. While some consider it harmful, recent studies praise its potential health benefits.

Fact is that caffeine is a bitter substance, naturally occurring in some plants as their protective measure against insects and microbes – a natural pesticide! In the human body, caffeine increases metabolism and stimulates the nervous system, which leaves us more alert, feeling less tired and a little more cheerful. Negative effects such as heart palpitations, headaches and sleeplessness are typically the result of too much caffeine or sensitivity to it. For most people, though, the moderate consumption of caffeine is not harmful.

Truth is also, that the level of caffeine in your favorite drinks varies greatly and that not all caffeine is created equal.  Let’s take a closer look at the makeup and effects of caffeine in your cup of tea:

How much is in my cup?

This is one of the most asked questions we get. The answer is: “It depends”. A variety of factors determine the caffeine content in the dry tea leaf and in the steeped leaf.

Since caffeine is a pesticide, the younger shoots and leaves have more caffeine than the more mature tea leaves. The type of tea plant, soil texture, climate, and elevation all play a role in how much caffeine the tea leaf produces.

Processing methods also matter when it comes to the caffeine content in your cup. Green and black teas undergo different processing and the oxidation step of black tea production changes the cellular structure of the leaf in such a way that caffeine is more readily available to dissolve in water.

Steeping time and water temperature have a great impact on the caffeine level in your cup as well. Caffeine is water-soluble and the longer it is exposed to water, the more caffeine molecules are released – in short, the longer you steep your tea, the more caffeine you’ll end up with. This explains in part, why your green or white tea tends to have less caffeine than your black tea. The recommended steeping time for most green and white teas is 2-3 minutes, whereas black tea is typically steeped between 3-5 minutes.

How does tea compare with other sources of caffeine?

Due to the many factors contributing to the caffeine content, it is difficult to provide exact measurements. On average, however, an 8 oz cup of black tea has 85 mg caffeine and an 8 oz cup of green tea has 40-60mg of caffeine. In comparison, an 8 oz cup of drip coffee contains 135 mg, a 12oz can of Coke 34mg.

 Why does tea give me a lift and not a jolt?

The caffeine in tea is called theine (tay-eene) and metabolizes differently in the body than the caffeine in coffee. Researchers found, for example, that the high content of antioxidants found in tea slows the absorption of caffeine, resulting in a gentler effect that seems to last longer and does not end with the abrupt let-down often experienced with coffee.

Besides caffeine, tea also contains the amino acid L-theanine (L-tay ah neen). L-theanine is relaxing and counteracts the stimulating effects of caffeine by increasing those neurotransmitters in the brain whose overall effect is to quiet brain activity. Instead of getting the jitters, tea drinkers experience a sense of calm with improved brain function. Recent studies also show that L-theanine may help protect the liver, alleviate high blood pressure and improve immune system function.

Are decaffeinated teas better for me?

During the decaffeination process, the tea leaves are first moistened before the caffeine is extracted using a solvent. Ethyl acetate, methylene chloride, or highly pressurized carbon dioxide strips the caffeine from the leaves. To remove any solvent residues, the leaves are steamed and finally dried again. The decaffeination process greatly reduces the amount of caffeine, but won’t remove it completely. On average, a cup of decaffeinated tea still has 5mg caffeine.

Teas decaffeinated with the gentler CO2 method retain most of the health properties, but even here, some of the antioxidant properties may be lost.

In summary, caffeine consumed in moderation, is well tolerated by most people and may even provide benefits to health and wellbeing. For those, who must or want to avoid caffeine completely, we recommend herbal infusions, such as rooibos, chamomile, peppermint or lemon balm since herbals do not contain any caffeine at all.

Ref. Dr. Paul Holmgren, PhD, www.Drpaulsupdates.org 

Latin Name:Melissa officinalis

Parts used: Leaves and Flowers

Side Effects and Contraindications: None known

Lemon balm, a member of the mint family,  is an aromatic perennial sub shrub, native to the eastern Mediterranean region and western Asia. It is widely cultivated throughout much of Europe. 

The flowers and leaves of this plant contain volatile oils, tannins and bitters which have relaxing and antispasmodic effect  on the stomach and the nervous system.  It is great to calm those butterflies in your stomach or help you fall and stay asleep during the night.  In Germany, lemon balm is licensed as a standard medicinal tea for sleep and gastrointestinal disorders.

Lemon balm can be used internally as a tea or tincture and externally as cream and oil. The antiseptic and antiviral properties of lemon balm are helpful in treating cold sores.

For a tasty and relaxing herbal blend take,

2 parts lemon balm,

1 part chamomile

1/2 part lavender

Mix the ingredients and use 1-3 tsp. per 8oz of boiling water . Steep for 10-15 minutes and enjoy!