Chinese legend dates green tea back to 2737 BC when the emperor Shen Nung was boiling water next to an open window, and tea leaves blew through the window and into the pot. He drank the concoction, and enjoyed it so much that tea became a favorite beverage in China.
Herbal teas are a major part of the tea world even though they're not technically teas. Learn about the difference between a "tisane" (or herbal tea) and a "true tea," how tisanes are categorized, and how to make tisanes at home.
Tea vs. "Herbal Tea"
With a title like "herbal tea," you'd think that chamomile, mint, rooibos and the like would be tea. However, all true teas are from the same plant, camellia sinensis.
What is commonly referred to as an "herbal tea" is actually an infusionor decoction made from a plant other than camellia Sinensis. For this reason, there is a trend toward the use of terms like "tisane" (pronounced tea-zahn).
Types of Tisanes
Tisanes are usually categorized by what part of the plant they come from. Here are some examples of each of the major categories of tisanes:
Leaf tisanes: lemon balm, mint, lemongrass and French verbena Flower tisanes: rose, chamomile, hibiscus and lavender Bark tisanes: cinnamon, slippery elm and black cherry bark Root tisanes: ginger, echinacea and chicory Fruit/berry tisane: raspberry, blueberry, peach and apple Seed/spice tisanes: cardamom, caraway and fennel
Sometimes, tisanes are made from a blend of plant types or from multiple parts of the same plant. Occasionally, tisanes are made from moss, stems or other plant matter. Kombucha is often classified as a tisane, but it is technically a symbiotic colony of yeast and bacteria (or "SCOBY").
Tisanes may also be classified as medicinal or not. While many tisanes are high in antioxidants and nutrients, some have long histories of medicinal use, while others are typically consumed for simple enjoyment. "Detox teas" are a popular category of medicinal tisanes.
How to Make Tisanes
Most tisanes should be prepared as an infusion or decoction.
Decoctions release more essential oils and flavor from plant matter and are often used for plant matter with tough surfaces or smaller surface areas. For this reason, leaf, flower and seed tisanes are generally steeped, whereas bark, root and berry tisanes are generally prepared as decoctions.
Brewing times and proportions for tisanes vary widely. They may be as short as two minutes or as long as 15 minutes, and may require as little as a pinch of plant material per cup of water or as much as several tablespoons per cup. Luckily, most vendors will supply you with instructions for each type they offer.
If your tisane comes with brewing instructions, use them and then adjust the quantities/time to your tastes. If not, contact Embellir for instructions for that particular tisane.
Warning: Never use an aluminum pot to prepare a tisane. Aluminum is a reactive metal, so it can react with the herb and, depending on the plant type, it may produce a very toxic beverage. Source: about.com
Oxidation: For teas that require oxidation, the leaves are left on their own in a closed room where they turn progressively darker. In this process the chlorophyll in the leaves is enzymatically broken down, and its tannins are released or transformed. This process is referred to as fermentation in the tea industry, although no true fermentation happens since the process is not driven by microorganisms. The tea producer may choose when the oxidation should be stopped. For light oolong teas this may be anywhere from 5-40% oxidation, in darker oolong teas 60-70%, and in black teas 100% oxidation.
White Tea is not oxidized. Green Tea undergoes minimal oxidation. Oolong Tea is semi-oxidized. Black Tea is completely oxidized. Red Tea is completely oxidized.
Tips for Brewing the Best Cup of Hot Tea
Since its discovery over 5,000 years ago, tea has become an integral part of our lives. For some, brewing and drinking tea is an art form and, according to a Japanese proverb, "If man has no tea in him, he is incapable of understanding truth and beauty." To appreciate the experience of a well-brewed cup of tea, we have created this Brewing Guide. Of course, to find the method that best suits your tastes, you may need to experiment. Embellir offers a variety of options to ensure a great-tasting cup of enjoyment to suit any moment and palate. Use fresh water (preferably distilled or bottled). Use freshly-drawn cold water as water that has been reheated gives tea a flat taste. If you're unhappy with the taste of your tea, you may, in fact, dislike the taste of your water. Try making a cup of tea with water from a purifier or bottled water and taste the difference. Heat the water to the right temperature. Bring it to a rapid boil for black or herb tea (either in a kettle or a glass pot) to extract the full flavor. For green tea, the water should be hot, just to the point of boiling. Water temperature will drop rapidly, so bring your pot or cup to the stove and pour as quickly as possible. Cover your cup. Whenever possible, if brewing tea by the cup, use the saucer to cover the cup and retain the heat. Some tea mugs on the market are designed with a built-in lid for added convenience and practicality. Watch the clock, not the color. Never brew tea by color if you want the perfect cup. Some teas brew light, others dark. Always brew by the clock -- Embellir recommends three to five minutes for green and black teas, four to six minutes for herb teas, and six to 10 minutes for wellness teas.
Squeeze the bag. Some people have debated--to squeeze or to squeeze. Most tea purveyors recommends squeezing the bag because tea leaves can absorb up to seven times their weight in water and compressing the bag gently enhances color and flavor.
To Make Tea Infusion (Leaves & Flowers) Boil 1 cup of water (preferably distilled) in a glass or stainless steel pot; when boiling, remove from heat; add 1 teaspoon of tea; cover and steep for 5-10 minutes. Strain into pretty tea cup; you can sweeten with honey if desired. Do not use artificial sweeteners. To make larger quantities of hot infusion use 1 oz. of herb per pint of water. Tea will keep well in the refrigerator for a day or two.
To Make A Decoction (Roots, Bark, & Seeds) To prepare a medicinal decoction, use 1 tsp. of herb per cup water, cover, and gently boil for 15-20 minutes. Use glass, ceramic or earthenware pots to make your decoction; aluminum tends to taint herbal teas and impart a bitter taste to them. Strain the decoction. The tea will remain fresh for several days stored in the refrigerator.
Only use glass or stainless steel to prepare teas. Ideally, prepare them daily. Leaves and flowers are best infused. Roots and seeds are best decocted.
Multi-healing Green Tea
The Benefits of Drinking Green Tea Extract (2-4 Cups Per Day) "Better to be deprived of food for three days, than tea for one." (Ancient Chinese Proverb)
Reduces inflammation
Boosts energy
Stimulates mental clarity
Relieves fatigue
Promotes circulation
Reduces stress
Maintains normal pressure and sugar levels
Helps with weight loss
Aids in digestion
Is any other food or drink reported to have as many health benefits as green tea?
The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches to depression. In her book Green Tea: The Natural Secret for a Healthier Life, Nadine Taylor states that green tea has been used as a medicine in China for at least 4,000 years. Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.
What makes green tea so special? The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.
Links are being made between the effects of drinking green tea and the "French Paradox." For years, researchers were puzzled by the fact that, despite consuming a diet rich in fat, the French have a lower incidence of heart disease than Americans. The answer was found to lie in red wine, which contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet. In a 1997 study, researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese men is quite low, even though approximately seventy-five percent are smokers.
Why don't other Chinese teas have similar health- giving properties? Green, oolong, and black teas all come from the leaves of the Camellia Sinensis plant. What sets green tea apart is the way it is processed. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized. By contrast, black and oolong tea leaves are made from fermented leaves, which results in the EGCG being converted into other compounds that are not nearly as effective in preventing and fighting various diseases. Other Benefits New evidence is emerging that green tea can even help dieters.
In November, 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo. Green tea can even help prevent tooth decay! Just as its bacteria-destroying abilities can help prevent food poisoning; it can also kill the bacteria that causes dental plaque. Meanwhile, skin preparations containing green tea - from deodorants to creams - are starting to appear on the market.
Harmful Effects? To date, the only negative side effect reported from drinking green tea is insomnia due to the fact that it contains caffeine. However, green tea contains less caffeine than coffee: there are approximately thirty to sixty mg. of caffeine in six - eight ounces of tea, compared to over 100mg in 8 oz. of coffee.
Source: ChineseFood
Matcha Green Tea
Tips for Brewing Matcha (green tea powder) Prior to serving, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.If the sieved matcha is to be served at a Japanese tea ceremony, then it will be placed into a small tea caddy known as a chaki.. Otherwise, it can be scooped directly from the sieve into a tea bowl. A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, then a modicum of hot (not boiling) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl. Because matcha can be bitter, it is traditionally served with a small sweet. Usucha, or thin tea, is prepared with half a teaspoon of matcha and approximately 75 ml (2.5 oz) of hot water, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea). Usucha creates a lighter and slightly more bitter tea.Koicha, or thick tea, requires significantly more matcha, as many as six teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker, blending it requires a slower, stirring motion which does not produce foam. Koicha produces a sweeter tea, and is served almost exclusively as part of Japanese tea ceremonies.
Types of Tea (camellia sinensis)
Black Tea Black tea, what we commonly think of when someone mentions "tea", is made from the dried leaves of the Camellia sinensis, a white-flowering evergreen bush about 3-5 feet high, native to China and India. Most people don't think of black tea as an herb, yet it is the most widely used herb in the world. Tea is also the world's second most popular beverage, topped only by water. And there are some uses for black tea that you may never have imagined. Black tea comes from the same leaves as green and oolong teas - differences in processing determine which kind of tea the leaves become.
Black Tea ....is a variety of tea that is more oxidized than the green, oolong, and white varieties. All four varieties are made from leaves of camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. Ceylon, nice afternoon tea Darjeeling, a special Indian tea Earl Grey, exceptional rich black tea English Breakfast, a nice morning tea Oolong, succulent full-bodied tea Orange Spice, orange peel and spices Oregon Chai, a spice blend tea Mango Ceylon, fruit with marigold petals
Classic and endearing, black teas remain the most popular teas today. Black teas are richer in color, flavor, and are higher in caffeine than any other tea. A universal beverage, black tea is fermented, giving it a dark color and a full-bodied hearty flavor. Black tea comes from the same Camellia sinensis plant as green tea, the only difference being that black tea is fermented. Like green and white tea, black tea also contains valuable anti-oxidants and other beneficial properties. This is a perfect choice for those who appreciate a good strong cup of tea! And for those who prefer milder flavors, it tastes exquisite with honey and cream or soymilk added. This is an ideal tea for consuming in the morning, or as an afternoon "pick-me-up."
China Black Tea Black tea is a completely oxidized (fermented)tea. Black tea, or as it is known in China - hong cha (red tea), was originally only for export to the foreign markets. In China it is called red tea in reference to the color of the infused liquid or to the red edges of the oxidized leaves, as opposed to the color of the main body of the processed tea leaves. At one time, black tea was considered of lesser quality and not desired by the Chinese themselves and therefore, was exported. Which is why, to this day, black tea is what everyone outside of China thinks of when talking about tea, whereas, tea in China is understood to mean green tea. Black tea is also known as "Congous" in the international tea trade business. The name Congous is actually taken from the Chinese term Gongfu or Kung-Fu. Northern Congous are also referred to as black leaf Congous, "the Burgundy of China teas", and southern Congous as red leaf Congous, "the Claret of China teas". Black tea leaves come from the same tea plant, Camellia sinensis as does all real tea, but probably the best comes from the Assam subvariety of the plant, Camellia sinensis Assamica, or a hybrid. The infused leaf is a reddish copper color and the liquor is bright red and slightly astringent but not bitter. The important difference is in the processing of the tea leaves, which makes black tea different from the other kinds of tea.
Black tea's caffeine is approximately 3%, which is the highest of all the different kinds of tea, but still lower than coffee. Green Tea Green tea has recently become popular in the United States, but it has been enjoyed in the Far East for more than a thousand years, especially in Japanese tea ceremonies. The leaves used for green tea are initially the same as those that make black and oolong teas, but they are steamed right after being picked, so they stay green. Brewing green tea is a little different than brewing herb or black tea.
Green Teas (Japanese Teas) ....is a type of tea made solely with the leaves of camellia sinensis that has undergone minimal oxidation during processing. Jasmine, a fragrant and euphoric tea Green Sencha Leaf, delicate, stimulating tea Genmaicha, flavorful Japanese tea with rice Gunpowder, a hearty strong tea in pellets Kukicha (Bancha), stalk tea; good for every day
Gyokuro, highest grade Japanese tea; precious and mainly served to visitors
Hojicha, roasted over charcoal
Kamairicha, pan fried Japanese tea
Matcha, rubbed to a fine ground
Mecha, nice coffee substitute
High in antioxidants and other vital properties, green teas have been a popular beverage for thousands of years. The Chinese have also used them as a medicinal tool and have treated a host of maladies and illnesses with tea. Green tea is now consumed around the world and currently being studied for its beneficial uses, and as a treatment for a number of different conditions and illnesses.
White Tea ...is the uncured and unfermented tea leaf like green oolong and black tea. White tea comes from the camellia sinensis plant. White tea is fast-dried, while green tea is roasted in an oven or pan (while kept moving for even curing). Oolong and black teas are fermented before curing. White tea usually contains buds and young tea leaves, which have been found to contain lower levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly lower than that of green teas. White Peony, a mild and sweet white tea White Silver Needles, rare, finest white tea
Types of Herbal Teas (Tisanes)
Red Tea
Rooibos, (pronounced like "roy-boss"), African for "red bush"; scientific name Aspalathus linearis) is a broom-like member of the legume family of plants and is used to make a tisane (herbal tea). Commonly called South African red tea or simply red tea or bushtea, the product has been popular in South Africa for generations and is now consumed in many countries. It is sometimes spelled rooibosch in accordance with the Dutch etymology, but "roy-boss" remains the correct pronunciation. Generally, the leaves are oxidized, a process often, and inaccurately, referred to as fermentation by analogy with tea processing terminology. This process produces the distinctive reddish-brown color of rooibos and enhances the flavour. Unoxidized "green" rooibos is also produced, but the more demanding production process for green rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional rooibos. Honeybush, a super fruity tea Roobios, Red, antioxidant nutrient tea Roobios, Green, antioxidant nutrient tea
Red teas have recently become very popular, as studies have shown them to be extremely healthy and beneficial, as well as caffeine free. For those of us who are in need of a healthy caffeine free tea, these teas are the answer. They contain high amounts of Vitamin C, along with calcium, potassium, magnesium, iron, zinc, sodium, copper, manganese, and fluoride. They also have more anti-oxidants than green tea, and are anti-viral, anti-spasmodic and anti-allergic. In addition to all of these health benefits, red teas are also less astringent and have a mellower flavor than green or black teas. Perfect for drinking throughout the day and suitable for all ages.
Anise tea, made from either the seeds or the leaves.
Hibiscus (often blended with rose hip), a popular tea alternative in the Middle East which is drunk hot or cold. Hibiscus tea is also consumed in Okinawa, where the natives associate Hibiscus tea with longevity. See also Roselle below.)
Ho Yan Hor, a herbal tea recipe formulated by Malaysian Chinese
Hydrangea tea, dried leaves of hydrangeas; considerable care must be taken because most species contain a toxin. The "safe" hydrangeas belong to the Hydrangea serrata Amacha ("sweet tea") Cultivar Group.[1]
Jiaogulan, (also known as xiancao or poor man's ginseng).
Kava root, from the South Pacific, is popular for its effects in promoting talkativeness and relaxation.
Ku Ding tea, a bitter tisane found in Chinese herbal medicine and used to thin blood and reduce blood pressure
Kuzuyu, is a thick white Japanese tea made by adding arrowroot powder to hot water.
Labrador tea, made from the shrub by the same name, found in the northern part of North America.
Lapacho (also known as Taheebo) is the inner-lining of the bark (or cambium) of the Red or Purple Lapacho Tree which grows in the Brazilian jungles. It is boiled to make an infusion with many and varied health benefits.
Mate (or yerba mate) is a shrub grown mainly Argentina, Uruguay and Brazil from which a caffeinated, tea-like brew is prepared.
Mate de coca (sometimes called "coca tea"), made from coca leaves. Authentic mate de coca contains very small amounts of cocaine and similar alkaloids. In some countries where coca is illegal, products marketed as "coca tea" are supposed to be decocainized, i.e., the pharmacologically active components have been removed.
Mint, especially peppermint (also mixed with green tea to make mint tea)
Mountain Tea, a very popular tea in the Balkans and other areas of the Mediterranean region. Made from a variety of the Sideritis syriaca plant which grows in warm climates above 3,000 feet. The tea (or more properly tisane) has a reputation as a cure-all, but is specifically used against colds. Records of its use date back 2,000 years.
Roasted barley tea, known in Japanese as mugicha and Korean as bori cha. The roasted flavor can be reminiscent of coffee (without coffee's bitterness and caffeine). It is often drunk cold in the summer.
Roasted wheat is used in Postum, a coffee substitute.
Rooibos (Red Bush) is a reddish plant used to make an infusion and grown in South Africa. In the US it is sometimes called red tea. It has many of the antioxidant benefits of green tea, but because it does not come from tea leaves, it has no caffeine.
Yerba Mate Popular in South America. Scientific name Ilex paraguariensis.
Source:wikipedia.org
Tea Accessories
You can use a kettle to boil your distilled water for your tea or there are several glass infusers that work very well
Tea comes in several forms such as loose tea, tea bags, and tied such as the Chinese flower teas
These are tea infusers and are used to hold loose teas. You fill them with the tea of your choice, place in cup, add boiling distilled water, cover, and let steep for 5-10 minutes
Your tea cup should express your personal style or your present mood--from elegant china to a mug
The first item is a tea straw which allows you to drink your tea without straining. especially used when drinking yerba mate. The brush is called a chasen and is used to vigorously mix matcha green powder into a smooth mixture.
Here's To Your Health--Live Long And Prosper! Embellir Corporation 2577 Broad Avenue (Historic Arts District) Memphis TN 38112-2615 901.452.1950 (p) 901.452.1949 (f)
