 Of historical
note, tea is nearly 5,000 years old and was discovered, as legend has it, in 2737 b.c. by
a Chinese emperor when some tea leaves 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).
While flavored teas evolve from these three basic teas, herbal teas contain no true tea
leaves. Herbal and "medicinal" teas are created from the flowers, berries,
peels, seeds, leaves and roots of many different plants. 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.) Chai is a wonderful spice milk
tea from India that is being discovered by contemplative beverage drinkers around the
world.
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. Oolong
tea, popular in China, is partly oxidized and is a cross between black and green tea in
color and taste.
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. 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.
China Teas
Keemun: 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.
|
