Global Tea Comsumption

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Iced Mint Tea

Iced Tea

Though tea consumption is rising fast globally yet it rates as poor second whence compared to coffee. Coffee is still the preferred mode of drink but in countries like India, China, Sri Lanka which are major producing countries per capita consumption is very high.  

There are more than 120 countries where the hot beverage is consumed. The taste for the hot brew is rising fast keeping in the the appealing flavors as well as the health benefits.  In India consumption became a lifestyle after massive campaigns during the British Rule. In order to compete with the Chinese cultivation seeds and technology were both introduced from China.

Besides the countries mentioned a lot of tea is consumed in Britain. The brew also finds patrons in Europe and North America. With innovations in packing as well as development of iced and bottled tea  the trend in coffee drinking countries is changing fast. More and more people are attracted to these products. Similarly  the rising popularity of green leaf is also contributing to the growth.

Some of the main buying markets are Russia, USA, Canada, Pakistan, Morocco, Egypt, Iran and UK. In countries like USA the maximum consumption is that of iced tea now sold in bottles and vending machines.

Per Capita consumption patterns of tea drinking countries.

Turkey 6 + Kg 

Morocco 4 + Kg 

Ireland  3 + Kg

Mauritania 3 + Kg

United Kingdom 2 + Kg

Though green tea consumption is increasingly attracting coffee drinkers it is the black tea that finds phenomenally large number of tea lovers.  

Worlds Best Green Teas

About Green Tea Taste

The dull grassy and herbal taste needs to be acquired. The brew is first introduced as health beneficial or weight loss tea but later a taste is acquired making it habitual. Among the hundreds of varieties of this leaf few are on the list of top sellers.  

Brewing: While brewing the tea mild temperatures have to be maintained such that the aroma and taste is not lost. Over brewing may also result in bitter taste that can mar the delicate flavor of the green leaves.    

Some of the major green leaf blenders in India are Tata Tetley, Wagh Bakri, Organic India, Brooke Bond and Eco Valley. Some the finest blends popular across the globe are:  

Dragon Well Green Leaf from Zhejiang Region of Chinese Mainland

Green Tea from Mount Fuji Japan

Gunpowder from Numi Organic

Tropical Orange Leaf by Shangri La

Blackberry Mojito by Teevana

These are some of the finest leaves available online from the source. 

More of World's Best Teas

From one single plant the varieties that have evolved is amazing. The plant Camellia Sinensis has many sub species spread all along the World. But the major change is obtained as to how the leaf is cultivated and processed. There are many factors responsible for diversity of tea leaf some of these are geographical and climatic.   

There are many companies big and small that sell popular brands containing leaves or fine blend of leaves. They are selling green, black, white and Oolong leaves besides many others. Some of the brands have become very famous.    

Courtesy Wagh Bakri

Golden Yunnan Chinese Leaf by Adagio is one of those smoky flavored black teas that somewhat resemble coffee. The warm aroma and taste is obtained whence steeped at right temperature and time.

Golden Monkey Organic Tea hails from China it is light twisted delicate leaf with rich aroma and taste. Fresh green grassy notes characterize this brew. This organic leaf is sold by Teas Etc from Yunnan Province in the mainland.     

Golden Moon Rasa Sinhraja from dense forests of Sri Lanka is a strong black leaf with full bodied hearty flavor that is obtained by steeping just a few leaves in the hot water. The rich floral notes accord anytime consumption for a cheerful feel.

How Tea Processing Takes Place

The tea plant camellia sinensis is a shrub with fragrant white flowers. But the beverage is made from internode, lanceolate leaves and buds. The cultivation takes place at various locations, heights and climatic regions. This produces leaves with vast variety of flavors, shapes and size. The amount of fermentation is responsible for production of green, white or black leaf.     

During the processing after the leaves are plucked the leaves are dried to reduce water content. This process is known as withering. The dried leaves are then rolled using machines or hand. This process enable the leaf to break its cells and release aromatic compounds.  

After rolling the oxidation stage takes over. The amount of oxidation is responsible for type of leaf that will result - green, white and black. The leaves are than fired without causing a burn. This step stops the oxidation process. Hence a varying degree of the oxidation can carried out as desired.  

For processing the black variant the leaves after being plucked are left to dry for a day. The process described above takes place. After the leaves have been properly oxidized to attain the right flavor and color the leaves are sent to the hot air chambers to fix the flavor and stop the oxidation process. By this time the leaves have taken the desired shape and attained the right flavor. Moisture content has come down to two percent and the leaves are ready for packing.     

I case of green tea withering may take place but the rest of the process is skipped. The leaves are subject to pan firing immediately in order to prevent oxidation. The final stage is to roll the leaves and dry them. The amazing health beneficial green tea is ready to be packed. Due to minimum process the green tea retains most of the antioxidants and ploy phenols which are good for health.  

Wagh Bakri is one of the largest tea processing and packing company in India. Like wise there are many such concerns in India that are responsible for delivering the brew to our doorstep. 

Tea Grading

It means tea leaf grading. The highest is referred as orange pekoe while the dust or fanning is the lowest in the rung. The leaf buds and the number of associated leaves determine the quality of the lot. The grading system is recognized more in India, Sri Lanka and other tea producing nations other than China.     

The size and wholeness influences the taste and clarity of the brew hence they are the standards of judgement.  The leaves are processed and dried during the time of grading. Orange Pekoe hence consists of whole leaves of a specific size these are considered in the Western Trade as medium grade black leaves. the new flushing with a terminal bud and young set of leaves receive the highest grade. During the grading the mesh which usually ranges from size eight to thirty mesh plays a major role.     

High grade of Pekoe Tea  from fresh flush usually consists of a terminal bud and one or two young leaves.  The flavor consists of scent of natural surroundings and a sweet bitter taste. Hence the rejects obtained during the selection or grading process are leftovers termed as fanning. The further grading leads to leftover fine pieces of leaves known as dust.  The dust is the lowest grade of tea and hence most economical.  Albeit dust of high quality leaves can be more expensive than whole leaf poor quality produce.   The demand for dust and fanning is most among the poor in Asian countries and commercially the chai wallahs or tea stalls in India. 

Tea Recipe: Steeping

The vast and varied World of Tea has its own characteristic brewing style. While the chai wallahs in India boil the brew over and over the tea brewing elsewhere could be a subtle affair. What type of leaves people prefer also differs? In some cultures green leaf is part of lifestyle while others may prefer the strong astringent flavor of the black leaf.   

One way of making the hot beverage is steeping. In this case the water is brought to boil and then transferred to the pot.  The leaves are then immersed in a loose form. They are kept in the hot water for few minutes before the brew is poured through the stainer for drinking. Similar immersion could be carried out after the water has cooled down. This way the lead does not get cooked and the flavor obtained differs.  Ice tea could also be prepared in this manner.

During this process the flavors and nutrients dissolve in the water. The method usually delivers a subtle flavor and the green leaf is most popularly used. The temperature varies and depends upon which tea leaf is used. Oolong, White, Green or Black tea. The steeping time also makes a difference in taste. If the leaves are kept for a longer time tannins are released in the water making the brew taste bitter. 

   

The significance of flavor additives in tea blends

Tea is said to be the world’s oldest among the popular beverages since a long period of time. People have been drinking tea since many centuries in Asian countries. Recently they have also realized the fact that the tea can also be made better by adding various kinds of flavors and spices to it. This imagination been made to come true by the regular drinkers. Nowadays tea is available in every possible flavor from far and wide.

The best way of adding the fragrance to make tea more delicious is by adding various herbs and essential oils which are edible aromatic compounds. The Masala Chai or Spiced tea  is getting popular among the customers all over the world thanks to unique aroma and taste. .

Deep knowledge of flavors

Understanding flavoring materials, spices and herbs is essential for creating spicy blends. Though this is the task of the experts amateurs can also create magical blends.  For gaining information on flavored tea people must first get to know the information about the processing of the leaf at estates and plants. As the matter of the fact the processing plays a very important role in the production of the various kinds of leaves. This kind of the processing consists of various steps. The tea companies do not make any kind of the compromise with the quality. In the gardens they only choose the topmost buds and the leaves from the plants. All of the plucked leaves are taken to wither and then crushed for twenty four hours. The withered leaves are crushed in between the metal rollers. The additives are added to the blend for increasing the flavor, taste and aroma.

Different flavored tea

The idea of the flavored tea started in China. This place has been the birthplace of the flavored tea drinking. Since ages different types of flavors are in use creating a wide varieties of blends. Some of the notable varieties are masala chai, herb flavored blends and those containing essential oils.  The leaf is fermented during the process and is exposed to various degree of sunshine.

After the plucking of the leaves they are fermented in order to accord a strong flavor and bigger size. The black tea itself possesses the strong and heavy flavor this is quite evident whence we consume strong teas available in the market. Hence flavoring black teas is a greater challenge than the lighter versions like green and Oolong leaf. Some plants are cultivated in the vicinity of plums and cinnamon trees. This accords a distinct flavor to the leaves which is preferred by the connoisseurs.

Tea in India

Of all the conquerors the British had a long lasting impact on the people of India. They introduced many things that are still a part of Indian society. Like the English language, tea was propagated during the Raj and both have proved beneficial.    

Tea leaf grew since ages in the wilds of Eastern India and China and was unheard of in many parts of the country. Early morning intake was milk and jelebi a spiraled  sweet made of flour deep fried and then dipped in tons sugar syrup. The leafs were used as medicine during the 18th and 19th century in the country.

The plantations came into picture during the late 18th century. The promotional campaign started by Indian Tea Association slowly and painstakingly popularized the hot beverage all over. The brew made inroads into the heart mind and tongues of the people of this country.   

Today India is the largest producer of tea leaf in the World. The blending and tasting is an art that few can master and these are the masters who deliver the finest brew to our doorstep. Tea is grown in Assam, Darjeeling, Kerala and Tamil Nadu. These are high quality leaves and have found favors in International Markets.

Chai is the most popular form which is brewed with addition of milk and sugar. The masala chai in addition contains herbs and spices which are medicinal in nature and add to the flavor and taste. Most popular addition in the brew is ginger, cardamom and garam masala.  This tea is consumed mostly in winters.   

The most popular form is the black leaf consumed all over the country. It is made into chai and rarely drunk without addition of milk. The chai stalls are ubiquitous and most visited. It is a favorite past time of India to visit these stalls relaxation and friendly chat.   

Indian Tea

Indian tea is unique and chai as it is called in Hindi is made and drunk in unique manner as well. Chai ot hot tea in India is made with mixture of milk and water. At many places a strong dose of spices is added especially in winters. This masala chai tea is very hot and is said to be useful during cough and cold.

Of the tea leaves most popular are fine Darjeeling leaf be it green, organic and black. Darjeeling leaf is in premium category and expensive. Most widely consumed is Assam black variety this leaf comes in various range depending upon quality, aroma and taste.

Nilgiri leaf has gained popularity in recent times. It is mostly grown in South and has a unique characteristic taste. Most of the Indian blends are composed of  various range of Darjeeling and Assam leaves. The taste, aroma and flavor depends upon the choice of leaves used.      

Though large population of Indian drink plain tea with milk and water sugar of course many add a dash of lemon, ginger, mint and dalchini  or cinnamon. Though green tea is widely becoming popular in India, it is black that is consumed the most. Most popular among  tea brands is Wagh Bakri  which is my favorite. The company is a family of master blenders and tasters. The art has ascended down from generations. 

Niligiri

Nilgiri tea from Tamil Nadu in Southern India is highly aromatic and flavor filled black leaf. The liquor is dark and rich in fragrance. It is grown in hilly portions of the Western Ghats mountain ranges down South. The tea estates that are famous for producing Nilgiri leaves in the district of Niligiri hence the name. Other tea cultivating districts are Munnar and Central Travancore in the Indian state of Kerala.

Popular Nilgiri variety comes in various shapes and size. The price range differs as per the grade and cultivation method used. Orange Pekoe is expensive hand graded version of full leaf teas. The major production of this black leaf is in CTC type. Some masala chai manufacturers also use this leaf in their spiced tea blends.

Niligiri competes with popular Darjeeling leaf and Assam leaf. But due to a distinct characteristic of its own and unique taste it has a vast following among tea lovers in India and abroad.

Hot tea snacks

Not every bite goes down well with a cup of tea. What goes well an experienced tea lover knows.

Tea is seldom to be consumed alone except when in for anytime brew to fight cold or just to get that shot that cheers. Else organized sessions which are mostly morning and evening but for some could be at any other time of the day.

While having tea as a daily routine in organized sessions one should always consume light snacks along. This is for two reason to maintain a healthy diet structure and to reduce the possible increase in stomach acidity levels.

Best accompaniments for a party are light snacks which are not heavily spiced and sweets like cakes and pastries which are not soaked in sugar. In India the most popular accompaniments are chiwada, fried peanuts, sev, samosas and ubiquitous pakoras. Seldom is tea consumed along with a heavy meals though there are lovers whom I have seen having hot strong black tea with lunch and dinner.

The food switches drastically in English tea rooms where the offerings are light sandwich or cookies and cakes. The leaf favored is not the usual black leaf but expensive Darjeeling tea leaf. This leaf is highly aromatic and very subtle in taste with lighter color than other black teas.

Green tea types

One unique characteristic of green tea leaf is that since it undergoes less oxidation and are steamed the leaves retain their herbal freshness, mellow taste and aroma.

Green teas which have gained a lot of popularity all over the World are:

Gun powder

Sencha - Japan

Macha - Japan

Jasmine

Anji

Genmaicha

Darjeeling Green Tea - India

Though green teas have their own characteristic flavor there is a commonality which is basic of all the green tea leaves. While brewing green tea loose leaf is preferred since one has to constantly work to immerse the green tea bags to extract poly phenols rather then let it afloat.

The poly phenol amount increases in the brew if the leaves are steeped for a longer time and the brew does not reach the boiling point during the tea making.

All about Darjeeling Tea

The British prefer Darjeeling tea in their tea parties. This comes as no surprise since it was a British gentleman who brought the seeds from China and cultivated them in Darjeeling. This small step gave rise to one of the World's best leaf.

Not only in UK the popularity of Darjeeling leaf spread all over the British empire. The sweet muscatel elegant taste and subtle floral aroma which engulfs the whole room when the tea is brewed is what makes this leaf so famous. The liquor is thin bodied and light in color. This leaf is a connoisseur's delight thanks to its special characteristics.

The most popular Darjeeling teas are the black leaf but green and Oolong leaf from these estate are slowly gaining ground. Darjeeling leaf is cultivated only in tea estates of the West Bengal district of India. The tea from this region is certified by the tea board of India. To the original Darjeeling leaf a certificate and a logo is assigned by the board of India.

Inferior tea leaves are often sold as Darjeeling leaf. There are blends made by mixing Darjeeling leaf and inferior leaves from other regions.This leaf is sold in packets, cartons and tea bags. Recently jars containing this wonderful brew have entered the market. 

Popular green teas

Green tea beverage is made from leaves of Camellia sinensis which under minimal oxidation when being processed. The origin of green tea leaf is from China and spread to India and other tea drinking countries.

Green tea leaf is becoming largely popular in the Western countries as well especially to countries which have started consuming black variety. Like black variety that of green tea have come into picture. One of the finest quality green leaf comes from the Darjeeling tea estates in India.The difference arises from region, climate, soil and method of cultivation and processing. The rising popularity is also due to the health benefits it offers especially organic leaf which is green tea grown without using chemicals.

In China Zhejiang is home to most famous of teas. Xi Hu Longjing is pan friend and has a flat appearance. Other tea varieties Hui Ming, Long Ding, Hua Ding, Zucha and Qing Ding.

Japanese Green Leaf

Gokuru is a steamed tea from Japan. Most popular green brew in Japan as Genmaicha. It was brought to Japan by a Buddhist priest from China.

Green Tea from Ceylon is not so popular and does not find a worldwide market.

Indian chai tea

Although tea is not unique to India since it is drunk all over the world now..well almost. Indian chai comes in mind boggling flavors and is sold at roadside dhaba to five star tea rooms. But the ubiquitous chai wala justifies this name of the hot beverage. The recipe and method of making the tea beverage differs from person to person and place to place.

Tea makers have devised their on concoction of masalas or spices to add as flavoring. Such teas are known as masala chai in India and spice tea all over the world.

The masala chai is added to the black tea leaf mostly and rarely to the green tea beverage. But aromatic herbs as spearmint, mint and also lime is added to both black and green tea beverages. Even chocolate and vanilla flavors are added to the hot beverage but very rarely in India.

It is the simple recipe that finds popularity with the chai walas though the tea leaf may be often of different variety and brands.

Making out good tea from spoiled Tea

The state of tea can be made out by the aroma. A tea connoisseur will easily make out whether the brew is spoiled or fresh from the characteristic aroma of dry leaf but it will be difficult for an amateur to make out the rancidity in leaf in the early stages.

The other way is to pour tea infusion in the pot and inhale over it immediately if the rising aroma is pleasant sweet fruity or flowery...in short it smells nice the leaf is fresh and good. On the other hand a smoky burned aroma like that of everything stale means the tea is spoiled.

Sometimes stale leaves will exude no aroma at all this is a sure shot sign that you have purchased stale leaves which have been lying in store well past its storage period.

Different teas have different store life as green tea and white tea can withstand low period of storage where as black leaf can be stored for a considerable longer period. Therefore in early history black leaf was a preferred export to regions that where far off and where tea was not cultivated at all.

The aroma changes in every stage from freshly prepared drink to when it has slightly cooled and much after that. With practice one should be able to discern all the characteristic of tea leaf…the one which he regularly consumes.

Green tea or black tea?

What do you do when you drink hot beverage for taste and health both? This is if you are drinking black tea and want to switch over to green for health benefits. Well both are healthy and both are fragrant and full of flavor. The difference is green leaf imparts a muscatel taste and light flavor to your taste buds whereas black leaf delivers strong aromatic taste and aroma. If you are hooked on to any one type of flavor you are not going to enjoy the other…well most likely.

There is a clear cut answer do what I do. Mix both i.e. more of green and little less of black tea. You can change proportion according to your preference in your recipe as per the taste and flavor you prefer. Believe me the result is wonderful …and the advantage …you are getting health benefit from both type of leaves.

Green tea is rich in antioxidants and poly phenols while black tea has many other healthy chemicals that help fight disease. The different arises from the way both are processed which is differently. Thus both contain healthy chemicals in different proportion and of different types to put it in a layman’s language.

Buy green leaf and black leaf as loose or dip both black tea bag and green tea bags if you use this packing for making the brew.

Enjoy the best of the both tea worlds.