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Thursday, 2 January 2014

Secret of tea

























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History of Tea

Tea is nearly 5,000 years old and was discovered, as legend has it, in 2737 B.C. by a Chinese Emperor when some tealeaves accidentally blew into a pot of boiling water. In the 1600s, tea became popular throughout Europe and the American colonies. Since colonial days, tea has played a role in American culture and customs. Today American schoolchildren learn about the famous Boston Tea Party protesting the British tea tax -- one of the acts leading to the Revolutionary War. During this century, two major American contributions to the tea industry occurred. In 1904, iced tea was created at the World's Fair in St. Louis, and in 1908, Thomas Sullivan of New York developed the concept of tea in a bag. Tea breaks down into three basic types: Black, Green, and Oolong. In the U.S., over 90 percent of the tea consumed is black tea, which has been fully oxidized or fermented and yields a hearty-flavored, amber brew. Some of the popular black teas include English Breakfast (good breakfast choice since its hearty flavor mixes well with milk), Darjeeling (a blend of Himalayan teas with a flowery bouquet suited for lunch) and Orange Pekoe (a blend of Ceylon teas that is the most widely used of the tea blends). Green tea skips the oxidizing step. It has a more delicate taste and is light green/golden in color. Green tea, a staple in the Orient, is gaining popularity in the U.S. due in, part to recent, scientific studies linking green tea drinking with reduced cancer risk. Oolong tea, popular in China, is partly oxidized and is a cross between black and green tea in color and taste. While flavored teas evolve from these three basic teas, herbal teas contain no true tealeaves. Herbal and "medicinal" teas are created from the flowers, berries, peels, seeds, leaves, and roots of many different plants.

STORY OF TEA began in ancient China over 5,000 years ago. According to legend, the Shen Nong, an early emperor was a skilled ruler, creative scientist, and patron of the arts. His far-sighted edicts required, among other things, that all drinking water be boiled as a hygienic precaution. One summer day while visiting a distant region of his realm, he and the court stopped to rest. In accordance with his ruling, the servants began to boil water for the court to drink. Dried leaves from the near by bush fell into the boiling water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new liquid, drank some, and found it very refreshing. Therefore, according to legend, tea was created. (This myth maintains such a practical narrative, that many mythologists believe it may relate closely to the actual events, now lost in ancient history.)
CHINA: Tea consumption spread throughout the Chinese culture reaching into every aspect of the society. In 800 A.D., Lu Yu wrote the first definitive book on tea, the Ch'a Ching. This amazing man was orphaned as a child and raised by scholarly Buddhist monks in one of China's finest monasteries. However, as a young man, he rebelled against the discipline of priestly training, which had made him a skilled observer. His fame as a performer increased with each year, but he felt his life lacked meaning. Finally, in mid-life, he retired for five years into seclusion. Drawing from his vast memory of observed events and places, he codified the various methods of tea cultivation and preparation in ancient China. The vast definitive nature of his work, projected him into near sainthood within his own lifetime. Patronized by the Emperor himself, his work clearly showed the Zen Buddhist philosophy to which he was exposed as a child. It was this form of tea service that Zen Buddhist missionaries would later introduce to imperial Japan.

JAPAN: The returning Buddhist priest brought the first tea seeds to Japan. Yeisei, who had seen the value of tea in China in enhancing religious mediation. As a result, he is known as the "Father of Tea" in Japan. Because of this early association, tea in Japan has always been associated with Zen Buddhism. Tea received almost instant imperial sponsorship and spread rapidly from the royal court and monasteries to the other sections of Japanese society.

JAPANESE TEA CEREMONY: Tea was elevated to an art form resulting in the creation of the Japanese Tea Ceremony ("Cha-no-yu" or "the hot water for tea"). The best description of this The Irish-Greek journalist-historian probably wrote complex art form Lafcadio Hearn, one of the few foreigners ever to be granted Japanese citizenship during this era. He wrote from personal observation, "The Tea ceremony requires years of training and practice to graduate in art...yet the whole of this art, as to its detail, signifies no more than the making and serving of a cup of tea. The supremely important matter is that the act be performed in the most perfect, most polite, most graceful, most charming manner possible". Such a purity of form, of expression prompted the creation of supportive arts and services. A special form of architecture (chaseki) developed for "tea houses", based on the duplication of the simplicity of a forest cottage. The cultural/artistic hostesses of Japan, the Geishi, began to specialize in the presentation of the tea ceremony. As more and more people became involved in the excitement surrounding tea, the purity of the original Zen concept was lost. The tea ceremony became corrupted, boisterous, and highly embellished. "Tea Tournaments" were held among the wealthy where nobles competed among each other for rich prizes in naming various tea blends. Rewarding winners with gifts of silk, armor, and jewelry was totally alien to the original Zen attitude of the ceremony. Three great Zen priests restored tea to its original place in Japanese society: Ikkyu (1394-1481)-a prince who became a priest and was successful in guiding the nobles away from their corruption of the tea ceremony. Murata Shuko (1422-1502)-the student of Ikkyu and very influential in re-introducing the Tea ceremony into Japanese society. Sen-no Rikkyu (1521-1591)-priest who set the rigid standards for the ceremony, largely used intact today. Rikyo was successful in influencing the Shogun Toyotomi Hideyoshi, who became Japan's greatest patron of the "art of tea". A brilliant general, strategist, poet, and artist this unique leader facilitated the final and complete integration of tea into the pattern of Japanese life. So complete was this acceptance that tea was viewed as the ultimate gift, and warlords paused for tea before battles.

EUROPE: While tea was at this high level of development in both Japan and China, information
concerning this then unknown beverage began to filter back to Europe. Earlier caravan leaders had mentioned it, but were unclear as to its service format or appearance. (One reference suggests the leaves be boiled, salted, buttered, and eaten!) The first European to personally encounter tea and write about it was the Portuguese Jesuit Father Jasper de Cruz in 1560. Portugal, with her technologically advanced navy, had been successful in gaining the first right of trade with China. It was as a missionary on that first commercial mission that Father de Cruz had tasted tea four years before. The Portuguese developed a trade route by which they shipped their tea to Lisbon, and then Dutch ships transported it to France, Holland, and the Baltic countries. (At that time Holland was politically affiliated with Portugal. When this alliance was altered in 1602, Holland, with her excellent navy, entered into full Pacific trade in her own right.) When tea finally arrived in Europe, Elizabeth I had more years to live, and Rembrandt was only six years old. Because of the success of the Dutch navy in the Pacific, tea became very fashionable in the Dutch capital, The Hague. This was due in part to the high cost of the tea (over $100 per pound), which immediately made it the domain of the wealthy. Slowly, as the amount of tea imported increased, the price fell as the volume of sale expanded. Initially available to the public in apothecaries along with such rare and new spices as ginger and sugar, by 1675 it was available in common food shops throughout Holland. As the consumption of tea increased dramatically in Dutch society, doctors and university authorities argued back and forth as to the negative and/or positive benefits of tea. Known as "Tea Heretics", the public largely ignored the scholarly debate and continued to enjoy their new beverage though the controversy lasted from 1635 to roughly 1657. Throughout this period France and Holland led Europe in the use of tea. As the craze for things oriental swept Europe, tea became part of the way of life. The social critic Marie de Rabutin-Chantal, the Marquise de Seven makes the first mention in 1680 of adding milk to tea. During the same period, Dutch inns provided the first restaurant service of tea. Tavern owners would furnish guests with a portable tea set complete with a heating unit. The independent Dutchman would then prepare tea for himself and his friends outside in the tavern's garden. Tea remained popular in France for only about fifty years, being replaced by a stronger preference for wine, chocolate, and exotic coffees.

AMERICAS: By 1650, the Dutch were actively involved in trade throughout the Western world. Peter Stuyvesant brought the first tea to America to the colonists in the Dutch settlement of New Amsterdam (later re-named New York by the English). Settlers here were confirmed tea drinkers. In addition, indeed, on acquiring the colony, the English found that the small settlement consumed more tea at that time then all of England put together.

ENGLAND: Great Britain was the last of the three great sea-faring nations to break into the Chinese and East Indian trade routes. This was due in part to the unsteady ascension to the throne of the Stuarts and the Cromwellian Civil War. The first samples of tea reached England between 1652 and 1654. Tea quickly proved popular enough to replace Ale as the national drink of England. As in Holland, it was the nobility that provided the necessary stamp of approval and so insured its acceptance. King Charles II had married, while in exile, the Portuguese Infanta Catherine de Braganza (1662). Charles himself had grown up in the Dutch capital. As a result, both he and his Portuguese bride were confirmed tea drinkers. When the monarchy was re-established, the two rulers brought this foreign tea tradition to England with them. As early as 1600, Elizabeth I had founded The John Company for the purpose of promoting Asian trade. When Catherine de Braganza married Charles, she brought as part of her dowry the territories of Tangier and Bombay. Suddenly, the John Company had a base of operations. The John Company was granted the unbelievably wide monopoly of all trade east of the Cape of Good Hope and west of Cape Horn. Its powers were almost without limit and included among others the right to: Legally acquire territory and govern it. Coin money. Raise arms and build forts. Form foreign alliances. Declare war. Conclude peace. Pass laws. Try and punish lawbreakers. It was the single largest, most powerful monopoly to ever exist in the world. In addition, its power was based on the importation of tea. At the same time, the newer East India Company floundered against such competition. Appealing to Parliament for relief, the decision was made to merge the John Company and the East India Company (1773). Their re-drafted charts gave the new East India Company a complete and total trade monopoly on all commerce in China and India. As a result, the price of tea was kept artificially high, leading to later global difficulties for the British crown. Tea mania swept across England as it had earlier spread throughout France and Holland. Tea importation rose from 40,000 pounds in 1699 to an annual average of 240,000 pounds by 1708.

POPULARI(TEA): Prior to the introduction of tea into Britain, the English had two main meals-breakfast and dinner. Breakfast was Ale, bread, and beef. Dinner was a long, massive meal at the end of the day. It was no wonder that Anna, the Duchess of Bedford (1788-1861) experienced a "sinking feeling" in the late afternoon. Adopting the European tea service format, she invited friends to join her for an additional afternoon meal at five o'clock in her rooms at Belvoir Castle. The menu centered on small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea. This summer practice proved so popular, the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for "tea and walking in the fields". (London at that time still contained large open meadows within the city.) The practice of other quickly picked up inviting friends to come for tea in the afternoon social hostesses. A common pattern of service soon merged. The first pot of tea was made in the kitchen and carried to the lady of the house who waited with her invited guests, surrounded by fine porcelain from China. The hostess warmed the first pot from a second pot (usually silver) that was kept heated over a small flame. Food and tea was then passed among the guests, the main purpose of the visiting being conversation.

TEA CUISINE: Tea cuisine quickly expanded in range to quickly include wafer thin crust less sandwiches, shrimp, or fish pates, toasted breads with jams, and regional British pastries such as scones (Scottish) and crumpets (English).At this time two distinct forms of tea services evolved: "High" and "Low".
"Low Tea" (served in the low part of the afternoon) was served in aristocratic homes of the wealthy and featured gourmet tidbits rather than solid meals. The emphasis was on presentation and conversation.

"High Tea" or "Meat Tea" was the main or "High" meal of the day. It was the major meal of the middle and lower classes and consisted of mostly full dinner items such as roast beef, mashed potatoes, peas, and of course, tea.

Penny Universities: Tea was the major beverage served in the coffee houses, but they were so named because coffee arrived in England some years before tea. Exclusively for men, they were called "Penny Universities" because for a penny any man could obtain a pot of tea, a copy of the newspaper, and engage in conversation with the sharpest wits of the day. The various houses specialized in selected areas of interest, some serving attorneys, and some authors, others the military. They were the forerunner of the English Gentlemen's Private Club. One such beverage house was owned by Edward Lloyd and was favored by ship owners, merchants, and marine insurers. That simple shop was the origin of Lloyd's, the worldwide insurance firm. Attempts to close the coffee houses were made throughout the eighteenth century because of the free speech they encouraged, but such measures proved so unpopular they were always quickly revoked.

Experiencing the Dutch "tavern garden teas", the English developed the idea of Tea Gardens. Here ladies and gentlemen took their tea out of doors surrounded by entertainment such as orchestras, hidden arbors, flowered walks, bowling greens, concerts, gambling, or fireworks at night. It was at just such a Tea Garden that Lord Nelson, who defeated Napoleon by sea, met the great love of his life, Emma, later Lady Hamilton. Women were permitted to enter a mixed, public gathering for the first time without social criticism. At the gardens were public, British society mixed here freely for the first time, cutting across lines of class and birth.

T.I.P.S.: Tipping as a response to proper service developed in the Tea Gardens of England. Small, locked wooden boxes were placed on the tables throughout the Garden. Inscribed on each were the letters "T.I.P.S." which stood for the sentence "To Insure Prompt Service". If a guest wished the waiter to hurry (and so insure the tea arrived hot from the often-distant kitchen) he dropped a coin into the box on being seated "to insure prompt service". Hence, the custom of tipping servers was created.

RUSSIA: Imperial Russia was attempting to engage China and Japan in trade at the same time as the East Indian Company. The Russian interest in tea began as early as 1618 when the Chinese embassy in Moscow presented several chests of tea to Czar Alexis. By 1689, the Trade Treaty of Newchinsk established a common border between Russia and China, allowing caravans to then cross back and forth freely. Still, the journey was not easy. The trip was 11,000 miles long and took over sixteen months to complete. The average caravan consisted of 200 to 300 camels. As a result of such factors, the cost of tea was initially prohibitive and available only to the wealthy. By the time Catherine the Great died (1796), the price had dropped some, and tea was spreading throughout Russian society. Tea was ideally suited to Russian life: hearty, warm, and sustaining. The Samovar, adopted from the Tibetan "hot pot", is a combination bubbling hot water heater and teapot. Placed in the center of the Russian home, it could run all day and serve up to forty cups of tea at a time. Again showing the Asian influence in the Russian culture, guests sipped their tea from glasses in silver holders, very similar to Turkish coffee cups. The Russian have always favored strong tea highly sweetened with sugar, honey, or jam. With the completion of the Trans-Siberian Railroad in 1900, the overland caravans were abandoned. Although the Revolution intervened in the flow of the Russian society, tea remained throughout a staple. Tea (along with vodka) is the national drink of the Russians today.

AMERICA: It was not until 1670 that English colonists in Boston became aware of tea, and it was not publicly available for sale until twenty years later. Tea Gardens were first opened in New York City, already aware of tea as a former Dutch colony. The new Gardens were centered on the natural springs, which the city fathers now equipped with pumps to facilitate the "tea craze". The most famous of these, "tea springs" was at Roosevelt and Chatham (later Park Row Street).By 1720 tea was a generally accepted staple of trade between the Colony and the Mother country. It was especially a favorite of colonial women, a factor England was to base a major political decision on later. Tea trade was centered in Boston, New York, and Philadelphia, future centers of American rebellion. As tea was heavily taxed, even at this early date, contraband tea was smuggled into the colonies by the independent minded American merchants from ports far away and adopted herbal teas from the Indians. The directors of the then John Company (to merge later with the East India Company) fumed as they saw their profits diminish and they pressured Parliament to take action. It was not long in coming.

Tea and the American Revolution: England had recently completed the French and Indian War, fought, from England's point of view, to free the colony from French influence and stabilize trade. It was the feeling of Parliament that as a result, it was not unreasonable that the colonists shoulder the majority of the cost. After all. the war had been fought for their benefit. Charles Townshend presented the first tax measures, which today are known by his name. They imposed a higher tax on newspapers (which they considered far too outspoken in America), tavern licenses (too much free speech there), legal documents, marriage licenses, and docking papers. The colonists rebelled against taxes imposed upon them without their consent and which were so repressive. New, heavier taxes were leveled by Parliament for such rebellion. Among these was, in June 1767, The Tea Tax that was to become the watershed of America's desire for freedom. (Townshend died three months later of a fever never to know his tax measures helped create a free nation.) The colonists rebelled and openly purchased imported tea, largely Dutch in origin. The John Company, already in deep financial trouble saw its profits fall even further. By 1773, the John Company merged with the East India Company for structural stability and pleaded with the Crown for assistance. The new Lord of the Treasury, Lord North, as a response to this pressure, granted to the new Company permission to sell directly to the colonists, bypassing the colonial merchants and pocketing the difference. In plotting this strategy, England was counting on the well-known passion among American women for tea to force consumption, it was a major miscalculation. Throughout the colonies, women pledged publicly at meeting and in newspapers not to drink English sold tea until their free rights (and those of their merchant husbands) were restored.

The Boston Tea Party: By December 16 events had deteriorated enough that the men of Boston, dressed as Indians (remember the original justification for taxation had been the expense of the French and Indian War) threw hundreds of pounds of tea into the harbor. Such leading citizens as Samuel Adams and John Hancock took part. England had had enough. In retaliation, the port of Boston was closed and the city occupied by royal troops. The colonial leaders met and revolution declared. The Trade Continued in the Orient Though concerned over developments in America, English tea interests still centered on the product's source-the Orient. There the trading of tea had become a way of life, developing its own language known as "Pidgin English". Created solely to facilitate commerce, the language was composed of English, Portuguese, and Indian words all pronounced in Chinese. Indeed, the word "Pidgin" is a corrupted form of the Chinese word for "does business". So dominant was the tea culture within the English speaking cultures that many of these words came to hold a permanent place in our language. "Mandarin" (from the Portuguese "mandar" meaning to order) - the court official empowered by the emperor to trade tea. "Cash" (from the Portuguese "caixa" meaning case or money box)-the currency of tea transactions. "Caddy" (from the Chinese word for one pound weight)-the standard tea trade container. "Chow" (from the Indian word for food cargo)-slang for food.

The Opium Wars: Not only was language a problem, but also so was the currency. Vast sums of money were spent on tea. To take such large amounts of money physically out of England would have financially collapsed the country and been impossible to transport safely half way around the world. With plantations in newly occupied India, the John Company saw a solution. In India, they could grow the inexpensive crop of opium and use it as a means of exchange. Because of its addictive nature, the demand for the drug would be lifelong, insuring an unending market. Chinese emperors tried to maintain the forced distance between the Chinese people and the "devils". However, disorder in the Chinese culture and foreign military might prevented it. The Opium Wars broke out with the English ready to go to war for free trade (their right to sell opium). By 1842 England had gained enough military advantages to enable her to sell opium in China undisturbed until 1908.

America Enters the Tea Trade: The first three American millionaires, T. H. Perkins of Boston, Stephen Girard of Philadelphia, and John Jacob Astor of New York, all made their fortunes in the China trade. America began direct trade with China soon after the Revolution was over in 1789. America's newer, faster clipper ships out sailed the slower, heavier English "tea wagons" that had until then dominated the trade. This forced the English navy to update their fleet, a fact America would have to address in the War of 1812.The new American ships established sailing records that still stand for speed and distance. John Jacob Astor began his tea trading in 1800. He required a minimum profit on each venture of 50% and often made 100%. Stephen Girard of Philadelphia was known as the "gentle tea merchant". His critical loans to the young (and still weak) American government enabled the nation to re-arm for the War of 1812. The orphanage founded by him still perpetuates his good name. Thomas Perkins was from one of Boston's oldest sailing families. The Chinese trust in him as a gentleman of his word enabled him to conduct enormous transactions half way around the world without a single written contract. His word and his handshake was enough so great was his honor in the eyes of the Chinese. It is to their everlasting credit that none of these men ever paid for tea with opium. America was able to break the English tea monopoly because its ships were faster and it paid in gold.

The Clipper Days: By the mid-1800 the world was involved in a global clipper race as nations competed with each other to claim the fastest ships. England and America were the leading rivals. Each year the tall ships would race from China to the Tea Exchange in London to bring in the first tea for auction. Though beginning half way around the world, the mastery of the crews was such that the great ships often raced up the Thames separated by only by minutes. However, by 1871 the newer steamships began to replace these great ships.

Global Tea Plantations Develop: The Scottish botanist/adventurer Robert Fortune, who spoke fluent Chinese, was able to sneak into Mainland China the first year after the Opium War. He obtained some of the closely guarded tea seeds and made notes on tea cultivation. With support from the Crown, various experiments in growing tea in India were attempted. Many of these failed due to bad soil selection and incorrect planting techniques, ruining many a younger son of a noble family. Through each failure, however, the technology was perfected. Finally, after years of trial and error, fortunes made and lost, the English tea plantations in India and other parts of Asia flourished. The great English tea marketing companies were founded and production mechanized as the world industrialized in the late 1880's.

Tea Inventions in America; Iced Tea and Teabags: America stabilized her government, strengthened her economy, and expanded her borders and interests. By 1904, the United States was ready for the world to see her development at the St. Louis World's Fair. Trade exhibitors from around the world brought their products to America's first World's Fair. One such merchant was Richard Blechynden, a tea plantation owner. Originally, he had planned to give away free samples of hot tea to fair visitors. However, when a heat wave hit, no one was interested. To save his investment of time and travel, he dumped a load of ice into the brewed tea and served the first "iced tea". It was (along with the Egyptian fan dancer) the hit of the Fair. Four years later, Thomas Sullivan of New York developed the concept of "bagged tea". As a tea merchant, he carefully wrapped each sample delivered to restaurants for their consideration. He recognized a natural marketing opportunity when he realized the restaurants were brewing the samples "in the bags" to avoid the mess of tealeaves in the kitchens. Tea Rooms, Tea Courts, and Tea Dances Beginning in the late 1880's in both America and England, fine hotels began to offer tea service in tearooms and tea courts. Served in the late afternoon, Victorian ladies (and their gentlemen friends) could meet for tea and conversation. Many of these tea services became the hallmark of the elegance of the hotel, such as the tea services at the Ritz (Boston) and the Plaza (New York).By 1910, hotels began to host afternoon tea dances as dance craze after dance craze swept the United States and England. Often considered wasteful by older people they provided a place for the new "working girl" to meet men in a city, far from home and family. (Indeed, the editor of Vogue once fired a large number of female secretarial workers for "wasting their time at tea dances").

VARI(TEA):

English Breakfast: The prototype of this most popular of all teas was developed over a hundred years ago by the Scottish Tea Master Drysdale in EdInburgh. It was marketed simply as "Breakfast Tea". It became popular in England due to the craze Queen Victoria created for things Scottish (the summer home of Victoria and Albert was the Highland castle of Balmoral). Teashops in London, however, changed the name and marketed it as "English Breakfast Tea". It is a blend of fine black teas, often including some Keemun tea. Many tea authorities suggest that the Keemun tea blended with milk creates a bouquet that reminds people of "toast hot from the oven" and maybe the original source for the name. It should be offered with milk or lemon. (One never serves lemon to a guest if they request milk-the lemon is never used. It would curdle the milk.) It may also be used to brew iced tea.

Irish Breakfast: The Irish have always been great tea drinkers, and they drink their tea brewed very strong. In fact, there is a common tea saying among the Irish that a "proper cup of tea" should be "strong enough for a mouse to trot on". Along the same line, the Irish believed there were only three types of tea fit to drink. The first and best of quality was in China with the Chinese, of course. The second best was sent directly to Ireland. The third and lowest in quality was sent to the English. Irish Breakfast because of its robust flavor is usually drunk only in the morning (except for the Irish who drink it all day). Usually it is blended from an Assam tea base. Because of its full taste, it is served with lots of sugar (loose is considered correct here-sugar cubes are an English matter) and milk (milk, NEVER CREAM, is served with tea. Cream is too heavy for tea and belongs with coffee. The milk is always served at room temperature, never cold, as it cools the tea too quickly).Caravan: This excellent tea was created in imperial Russia from the teas brought overland by camel from Asia. Because the trade route was dangerous and supplies unsteady, Russian tea merchants blended the varying incoming tea cargoes, selling a blend rather then a single tea form. It was usually a combination of China and India black teas. Like the Irish, the Russian favored this tea all day long.

Earl Grey: Earl Grey (1764-1845) was an actual person who, though he was prime minister of England under William IV, is better remembered for the tea named after him. Tea legends say a Chinese Mandarin gave the blend to him seeking to influence trade relations. A smoky tea with a hint of sweetness to it, it is served plain and is the second most popular tea in the world today. It is generally a blend of black teas and bergamot oil.

Black Teas and Oolong Darjeeling: Refers to tea grown in this mountain area of India. The mountain altitude and gentle misting rains of the region, produce a unique full bodied but light flavor with a subtly lingering aroma reminiscent of Muscatel. Reserved for afternoon use, it is traditionally offered to guests plain. One might take a lemon with it, if the Darjeeling were of the highest grade, but never milk. (Milk would "bury" the very qualities that make it unique.

Oolong: The elegant tea is sometimes known as the "champagne of teas". Originally grown in the Fukien province of China, it was first imported to England in 1869 by John Dodd. Today, the highest grade Oolongs (Formosa Oolongs) are grown in Taiwan. A cross between green and black teas, it is
fermented to achieve a delicious fruity taste that makes milk, lemon, and sugar unthinkable. With such clarity, it is perfect for afternoon use with such tea fare as cucumber sandwiches and madelaines.

Green Teas: Green tea makes up only ten percent of the world's produced tea. The Japanese tea service (in which green tea is used), is an art form in and of itself. The serving of a full Japanese tea service would be beyond the ability of most properties and as a result, should not be attempted. Green tea is not generally part of the afternoon tea tradition as appropriate to hotel use.

China TeasKeemun: Is the most famous of China's black teas. Because of its subtle and complex nature, it is considered the "burgundy of teas". It is a mellow tea that will stand alone as well as support sugar and/or milk. Because of its "wine-like" quality, lemon should not be offered as the combined tastes are too tart.


Career in Tea

There is wide scope for careers in the tea industry, which caters to a lucrative market internationally with the UK and US being the chief importers.
The Tea  industry in India is one of the largest in the world with over 13,000 gardens, and a total workforce of over two million people. So, there is wide scope for careers in the tea industry, which caters to a lucrative market internationally with the UK and US being the chief importers. Though it is not a very well known career option but a job in this industry can be interesting and lucrative as well. 

About the industry
The Industry provides direct employment to more than two million people in India.

It is also a substantial foreign exchange earner and provides sizeable amount of revenue to the government. The total turnover of the Indian tea industry is Rs9000 crore. Presently, Indian tea industry is having 1692 registered tea manufacturers, 2200 registered tea exporters, 5548 number of registered tea buyers and nine tea auction centers. 

Work area
Work in the tea industry includes plantation work, processing, auctioning, branding, marketing and research. Plantation work involves nurturing tea plants. The work also involves preparing soil, using fertilizers and supervising the prevailing conditions and plucking of leaves. Processing work involves crushing, tearing and curling of leaves in the factories. Then the tea is packed and dispatched to auction centers. The samples of tea from different plantations are tested, blended and branded by the tea connoisseur in the auction centers. Tea brokers generally have a sound knowledge of market. So, they auction the tea and marketing personnel market the final product. 

Jobs
There are a variety of jobs one can specialise in, within the tea industry. Tea tasting is one of the highly specialised areas of work. Research, plantation management, tea brokerage and consultancy are some of the other areas which can be specialized. One can work as a factory manager. The work involves supervision of all plantation work right from planting, plucking, processing to packing and transport of tea to auction houses. Beginners are given the position of assistants and with hands on experience they can get the job of manager. As a tea taster one has to differentiate between various flavours of tea to classify the samples according to their quality. Another work area in the tea management is research. Research is an integral part of the industry. The research is conducted by botanists, biotechnologists and other scientists.  They study methods of producing disease-resistant and  high yielding varieties of tea.

The Tea Research Association at Jorhat, Assam is a premier organisation in the field of research. Researchers are mostly employed by research associations and tea plantation owners. One can also work as a tea broker. There are brokerage houses in the country where the brokers test the various tea samples that come from the different tea gardens.

Personal attributes
Those who wish to become a part of tea industry should have interest and liking for the profession. The field is most suited for nature lovers. One must have knowledge about the tea market. The tea tasters need to have keen taste buds and should be inclined to keep smoking and drinking in check. Leadership qualities and the ability to deal with labourers is an added advantage for plantation and factory managers.

Education
Anybody with basic educational background can get into tea industry and pick up the skills required for the job. However, a degree in agricultural science or a BSc in botany, food sciences, horticulture or allied fields is preferred these days. The minimum qualification required to get admission in a training institute is class 10 or 10+2.  These institutes teach tea production to processing, finance, and sales where tea tasting forms part of the curriculum.

Remuneration
The profession offers attractive perks and incentives including a comfortable lifestyle. Beginning with Rs15,000 per month for trainees, senior professionals can draw up to Rs40,000-50,00 per month.

To get job in tea industry visit weside
www.indianteahelp.com
www.dnaindia.com

Who is a tea taster? 

Tea taster is a specialized professional in the tea industry. The job of a tea taster is one among the most gifted careers in the world today. Tea tasting is totally an art, but needs the support of science to upgrade it to a career in the modern tea industry.

Keep taste buds alive.

The tea taster needs to have his or her taste buds alive to understand and differentiate the contents of taste giving alkaloids in the tea samples. His olfactory nerves should active to identify the kind of fragrances that are released by the tea samples in question. 

Tea plantation knowledge is essential.

In order to become a tea taster, one should primarily know about the cultivation and manufacturing processes in a tea plantation. He should know all about tea kinds, varieties, and grades and again the characters of the resulting liquors. He should sacrifice certain habits and abstain from smoking, alcohol, tasting strong spicy foods.

Be a lover of Mother Nature. 

To learn about all these things, the youth should preferably be a graduate in agriculture, horticulture, biology, home science or interested in food technology. A good tea taster can earn remuneration equal to that of a software engineer, besides a great chance to live in the ambiance of Mother Nature.

Tea is a permanent beverage.

You know among all the beverages, tea is an everlasting one as it has a history of its own for a very many years. This should tell about the permanence of the industry and the tea taster’s job and career too. Tea tasting is a brilliant and fascinating career in the plantation and as well as in the tea trade at an international panorama.

Learn from the tea book: TEA TASTER.

Besides the knowledge of tea cultivation and processing, to gain a perfect knowledge on this tea tasting one should go for a tea book that gives ‘scientific tea testing, tasting and blending techniques". One should read and enjoy the tea manual with full of illustrations, so that he can apply the techniques when taking up the job of a tea taster.

Traditional tea taster is based by experience.

The tea taster is said to gain knowledge by sipping and tasting a number of cups of raw tea made out of tea samples. "Tea Taster," using a special and exact spoon, sucks the tea with a sound. This slurping sound is caused by the tea being taken into the mouth at the exact speed of 125 miles per hour. At this speed, the tea explodes at the back of the palate, forming minute mist particles. These particles help the tea taster to tell a story about the tea in volumes. The tea is then expectorated into a pan and the tea taster turns to begin with another cup of tea.

This kind of tasting by the tongue, teeth, gum and inner parts of his buccal cavity without reference to a standard about taste can not construe to a good analysis. This is out of date secret and an art with errors. Errors in art are viewed as spill over of skills. But the truth is that that will end in a tasteless tea.

Modern tea taster is based on scientific methodology. 

He has a sound fool proof methodology to identify good teas rich in color, taste and flavor. He has standard reference to compare and fix the color and taste categories and say some thing concrete about the fragrances also. Science will give constant results when the experiments are repeated. This assures a flawless performance at the end. 

He combines the goodness of traditional tea tasting with the modern truthful scientific methods. He is capable of confirming the degree of qualitative and functional characters of select teas. This enables him to find their percentage or proportional utility in making desired blending combinations. This is to satisfy the need of every section of the society to enhance the harmony of mankind.

Be calm and active!

Now the tea can bring the briskness to the body and mind on demand. Another tea will make you calm and peaceful and bring solace to the wandering mind. It can create an inner calmness and outer activity which is usually brought about by meditation. Thus the tea taster has a duty to fulfill the expectations by innovations.

Images of tea plant




Tea Management - Institutes

There are number of institutes providing training in Tea management.Most of the courses are of short period.Eligibility requirement is graduation and interest in specified area.These institutes teach tea production to processing,finance,marketing and sales where tea tasting forms part of the curriculum

Assam Agricultural University,
Department of Tea Husbandry and Technology,Jorhat,Assam-785013
website-www.aau.ac.in
course offered -(B.SC and M.SC)Agriculture in Tea Husbandry and Technology

Indian Institute of Plantation Management
Jnana Bharathi Campus,P.O Malathalli,Banglore - 560056
phone - 9180-3211716
courses offered -
Professional Certificate Programme  on Tea Tasting and Marketing(PCP-TTM)
Eligibility - Graduation with proficiency in English
Duration - 45 days
Professional Certificate Programme on Tea Estate Management(PCP-TEM)
Eligibility - Graduation
Duration - 30 days 

Dipras Institutes of Professional Studies
23/28 Gariahat Road,Kolkata - 70029
Phone - 033 - 24600743/65458717
website - www.dipras.in
course offered -
Certificate Course in Tea Management
Eligibility - Graduation
Duration - 1 year
Tea Tasting Course
Eligibility - candidates with tea knowledge
Duration - 2 months

NITM
Darjeeling Tea Research and Management Association 
P.O Kadamtala,Siliguri-734011,Dist.Darjeeling,West Bengal
Phone - 0353-2581582
website - www.nitm.in
course offered -
Post Graduate Diploma in Tea(PGDT)
Eligibility - Graduation
Duration - 9 months

Assam Darjeeling Tea Research Centre 
Kurseong,Darjeeling-734203(West Bengal)

UPASI Tea Research Institute 
Nirar Dam BPO,Valparai-642127(Tamil Nadu)
Phone - 04253-235301

Birla Institute of Futuristic Studies 
17 A Darga Road,Park Circus,Kolkata-700017
Phone - 033-22816879/2985
website - www.bifsmgmt.org
Course offered -
Tea Tasting Course
Eligibility -Graduation
Duration - 3 months

The Tea Tasters Academy 
Coonoor,Nilgiris(Tamilnadu)

University of North Bengal
Department of Tea Management
Raja Rammohunpur,Dist.Darjeeling
West Bengal - 734013
Phone - 0353-2776380,2776357
website-www.nbu.ac.in/tea.html
Course offered -
Post Graduate Diploma in Tea Management(PGDTM)
Eligibility - Graduation
Duration - 1 year

The Tea Association of the USA
Suite 801
362 Fifth Avenue 
New York,NY 1001
Phone - 212-986-9415
Course offered -