Tea Tutorial

Tea

Tea come from a single plant, the

Camellia sinensis.
Harvesting, picking and processing this
evergreen bush yields five classes of
Tea:
White
Green
Oolong
Black
Pu-erh
From these five classes, thousands of
varieties, blends, plucks, and flavors are
enjoyed as the world’s second-most
consumed beverage.

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Herbal Teasans

Teasan is our term – derived from the

French “tisane” – for brewed herbal
beverages; which, strictly speaking are not
from the tea plant, camellia sinensis.
Herbal Teasans are dried pure herbs, fruits,
spices, and flowers and are naturally
caffeine free
Yerba Maté is an exception and
contains more caffeine than tea
Grown all over the world, teasans have
been steeped in hot water since the
beginning of time for a warm soothing
beverage, or invigorating boost to the
day.

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Legends of Tea’s Origin - China

China Tea Legend

Known as the Divine Healer, second Emperor
Shen Nung is credited with identifying the
medicinal properties of hundreds of
ingredients that later became the foundation
of Chinese Medicine.
It is said that he possessed the magical
property of a transparent stomach with
which he could gauge the effects of
medicine on the body.
One fateful afternoon in the year 2737 B.C.,
Shen Nung was boiling water and resting
upon a wild tree when a slight breeze stirred
the branches above and caused a few
leaves to drift into the simmering water.
Intrigued by the change in color and
tempting aroma his infusion now possessed,
Shen Nung drank the liquid and felt
revitalized and invigorated. As chance would
have it, he was resting under a tea tree.

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Legends of Tea’s Origin - India

India Tea Legend

According to legend, an Indian Bodhisattva
by the name of Bodhidharma went to China
to teach Buddhism in the 6th Century B.C..
One version of the story tells of prospective
monks becoming impatient and falling
asleep during lengthy meditation.
Leading by example, Bodhidharma began a
nine year meditation near the entrance to a
cave. After seven years of meditation
Bodhidharma accidentally fell asleep.
Upon awakening he became angry with
himself and sliced the eyelids from his face,
throwing them upon the ground.
Legend has it, that where his eyelids fell, the
first tea plant grew to aid the monk in his
meditation. From that point on, the monks of
Zen Buddhism would incorporate tea into
their ritual meditation to attain a calm
awakeness and spiritual development.
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Regions of Growth

Although many types of camellia sinensis

exist in the wild, only two are particularly
suited for tea production.
Camellia Sinensis Sinensis thrives on the
foggy mountainsides of Southwestern China
Grown at high altitudes, this bush produces
thin, slow-growing leaves with delicate flavors
Used mostly for green teas, and black teas in
Darjeeling
Camellia Sinensis Assamica prefers the
jungle-like conditions of Northeastern India
Grown in in hot, humid climates, yields large,
broad leaves
Used mostly for black tea production and pu-
erh tea.

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Growing Conditions

Regions of Growth
The camellia sinensis plant – originated in China
and is predominantly grown in Southeast Asia
Climate
The best tea is cultivated at high altitudes where
frequent mist and humidity protect the leaves
from sunlight and allow them to mature slowly
Soil
Well-draining soil with good depth for root growth.
Slightly acidic pH allows the plant to thrive.
Terroir
Region, climate, and soil can affect the
characteristics of finished tea. It is referred to as
the terroir of a tea.

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Varieties of Tea

Processing the top leaves and bud of the

Camellia Sinensis bush yields thousands of
varieties of tea.
Tea farmers cultivate and harvest different
bushes for specific varieties, similar to the
practice of using different vines in the
creation of wine.
Some bushes are better adapted to
producing the broad leaves of an oolong
While others grow thin delicate shoots that
are best for green teas
Teas are often named after their region of
growth, estate locale, physical
appearance, or legendary history:
Darjeeling (India), Keemun (China)
Oothu Estate Green (India)
Jasmine Pearls, Oriental Beauty, Silver Tips
Ti Kuan Yin (Iron Goddess of Mercy)

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Picking Tea

The finest tea leaves are hand picked

in the springtime and fall

Lower-grade tea leaves are machine-

harvested year round

Tea Pickers use a delicate twist of the

wrist to remove the bud and leaves
from the plant

Some tea plants are left to grow into

trees, where picking is accomplished
by skilled climbers!

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 Oxidation

Oxidation is the chemical

reaction that occurs when
enzymes within tea leaves mix
with fresh air
Enzymes and plant juices are
naturally protected from the air
by cell walls
Fresh leaves are rolled, bruised,
and crushed to break down the
walls and expose the enzymes

Oxidation increases the amount of tannins, a positive compound that

brings depth, color, and body to the tea
When the desired level of oxidation is reached, the tea master will
apply heat to inactivate the enzymes and halt the process
Tea is sorted into 5 classes based upon its level oxidation and
processing

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Classes of Tea

The thousands of varieties of tea consumed

throughout the world can be separated
into five classes
White Tea
Unoxidized, least processes

Green Tea
Unoxidized, fired/steamed and finished

Oolong Tea
Partially oxidized

Black Tea
Fully oxidized

Pu-erh Tea
Raw or finished tea allowed to age and
ferment

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White Tea

Unoxidized, unshaped tea leaves

Harvested in early spring, tender young
buds and select leaves are carefully
plucked by hand
After a brief period of withering, white tea is
air-dried or gently heated to inactivate
oxidative enzymes
White tea is the least processed, and rarest
of teas

Flavor: delicate,
smooth, sweet, velvety,
and reminiscent of fresh
apricots
Caffeine: Generally
lowest of all teas

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Green Tea

Unoxidized and shaped tea leaves

The best green tea is picked to include the
bud and first leaf or two of the plant
After withering, green tea is quickly heated
to prevent oxidation
The leaves will then be shaped by rolling,
curling, or flattening over a heat source
Shaping the leaves into different forms
preserves and enhances the flavors and
aesthetics of fresh tea

Flavor: grassy, nutty,

vegetal, steamed
greens, sweet,
pungent
Caffeine: Medium
caffeine

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Oolong Tea

Partially oxidized tea leaves

Made from the bud and up to three large,
broad leaves
Leaves are skillfully rolled and oxidized
repeatedly, creating complex layers of
flavors and aromas
When the desired level of oxidation has
been reached, heat will be applied to halt
any further change
Oolongs will be shaped into tightly rolled
pellets, or loosely folded and dried.

Flavor: Greener oolongs will be bright, fresh

and have fruity or floral overtones
Flavor: Darker oolongs are savory, buttery,
roasty, and full-bodied
Caffeine: Medium to high caffeine
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Black Tea

Fully oxidized tea leaves

Highest grades of black tea will include the
bud and first two leaves
Lower quality black teas are made from tea
dust, fannings, broken pieces, and no buds
After withering, leaves are rolled, pressed,
and cut to release enzymes and plant oils
Fresh air is used to oxidize the leaves and
the tea master will monitor the progress and
apply heat when the process is complete
The leaves will then be shaped over a heat
source, dried completely, and packaged
for sale

Flavor: brisk, deep, robust, full-bodied, notes

of chocolate, malt, and pleasing bitterness
Caffeine: High caffeine, but less than coffee

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Pu-erh Tea

Aged and fermented tea leaves

Broad leaves picked from 500 year-old wild
growing tea trees
Raw or “green” pu-erh
Sun dried and pressed into
cakes or bricks for aging
Requires aging
Flavor: Woodsy, soft earth
tones, savory vegetables,
mellow
Finished or “dark” pu-erh
Allowed to oxidize completely
Undergoes a complex fermentation process that
lasts up to 60 days
Left loose or compressed into bricks, can be aged
or enjoyed while young
Flavor: strong, malty, deep earthiness

Caffeine: Medium to high, but calmly awakening

and gently stimulating. (No jitters)
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Jasmine Scented Green Tea

Jasmine Green tea is one of the oldest and

most popular methods for scenting tea
Freshly picked jasmine buds are laid over dried
green tea leaves overnight
As the flowers open, they release their
aromatic fragrance which is naturally
absorbed by the tea
The next day the flowers are sifted out, the tea
stored, and the process repeated up to five
times
This traditional process results in the delicately
sweet aromas and flavors of blooming jasmine
“Natural flavors” and jasmine perfumes are
often added to mimic the traditional scenting
process, but brew harsh and unpleasant teas

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 Flowering Tea

Flowering teas are unique, beautiful, and

hand-sewn bundles of tea leaves and flower
petals
Only the highest quality organic tea buds and
leaves are used
Skilled sewers use cotton thread to weave lily,
chrysanthemum, and jasmine into tea leaves
The leaves will be shaped around the fragile
flowers to protect them during drying and
transport
When infused in hot water, the flowering tea
blossoms unfurl to reveal their hidden treasures
and fragrant surprises

Flavor: Floral, sweet, honey, apricot, peach

Caffeine: Low to medium

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Herbal Teasans

Teasans contain no tea leaves (from

the camellia sinensis). They are simply
infusions made from herbs, fruits, and
flowers.
Three reasons people choose teasans:
Flavor
Depending on the herb - cooling, spicy, tart,
exotic
Caffeine-free
Can be enjoyed any time of day or night
Wellbeing
Known to have a variety of benefits -
calming, digestive, warming, soothing

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 Rooibos
Rooibos is a rich, satisfying, and relaxing herbal
teasan from Africa that has been consumed by
the indigenous Khoisan tribe for centuries.

Small, needle-like leaves from the Aspalathus

Linearis plant were traditionally harvested with
axes, bruised with hammers, and spread out to
dry in the sun.

Rooibos is naturally caffeine free and can be

steeped for long periods of time, yielding a
deep red hue and smoothly sweet, earthy
flavors with hints of vanilla.

Green Rooibos is made from the same plant, but

the leaves are unoxidized, resulting in a lighter
profile with notes of straw.

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Chamomile

With a recorded history of over 3,500 years,

Chamomile is one of the oldest herbal
teasans still in use today.
Written around 1550 BC, the Ebers Papyrus refers to the use
of Chamomile by the ancient Egyptians in honoring the
gods, embalming the dead and curing the sick.

Numi’s organic chamomile is sourced

directly from farmer-owned plots in Egypt’s
Faiyum Oasis
Chamomile blossoms are harvested by
hand during its brief flowering cycle in the
desert’s cooler winter months
Traditionally used as a healthy, calming
tonic; chamomile can be enjoyed at any
time of day.

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Dried Desert Lime

Numi Basrah
A special citrus imported to Iraq, and
brewed into a traditional beverage of
hospitality
Picked from wild orchards in Egypt and
dried in the desert sun
Co-founders Ahmed and Reem Rahim
drank this teasan as children, and
would later be inspired to found a tea
company in its name
Delightfully tart and often served with a
touch of sugar.

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Other Herbal Teasans

Honeybush
Related to rooibos and from the same region
Sweet, dark brew with notes of honey
Lemon Myrtle
Fragrant tree leaves native to Australia
Blended with other herbs like chamomile,
brings a delicate lemon sweetness
Yerba Maté
Invigorating herb from South America
Contains caffeine
Strong, earthy flavor, with hints of eucalyptus
Lemongrass
Native to southeast Asia
Bright, citrusy, and aromatically floral
Moroccan Mint (spearmint)
Mild, sweet, and grounding
Blended with green tea throughout Africa and
the middle east
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Premium Quality Tea

With an ever-increasing amount of tea on the

market, it is important to know how to
distinguish quality and store your tea well.
Leaf
Quality teas are made from a full leaf, not the
dust, fannings, and broken pieces found in most
teabags
Tea Bag
Made from organic, and non-GMO materials
Silky bags, “pyramids,” and many bags are made
with non-biodegradable nylon or GMO bi-
products
Flavorings
Teas doused with oils and flavorings will have
perfumey and “fake” tastes and an oily sheen
Choose teas blended with real ingredients
Storage
Tea should be stored in an airtight container
away from light and strong smelling spices and
coffee 24
Caffeine Content and Tea

Caffeine content varies per harvest

Brewed tea has 15-70 mg caffeine per 8 oz.
Coffee has 90-200 mg caffeine per 8oz cup

The following can be useful when considering

caffeine in tea
White Tea
Lower Caffeine
Green Tea
Medium Caffeine
Oolong Tea
Medium Caffeine
Black Tea
High Caffeine
Pu-erh Tea
Medium-High Caffeine
Coffee
More caffeine than strong black tea

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Steeping Instructions

Proper steeping maximizes flavor

Quantity:
One tea-bag for 8-10 oz. mug
2-3 grams (1 teaspoon) looseleaf per 8 oz. pot
Water:
Spring or filtered water is best
Distilled water results in lost flavor
Temperature:
White, Green, green Oolongs: 160°F – 180°F
Black, Pu-erh, darker Oolongs: 185°F – 204°F
Herbal Teasans: 204°F – 212°F
Time:
White, Green, and Oolong: 2 – 3 minutes
Pu-erh: 1 – 3 minutes
Black 3 – 5 minutes
Herbal Teasans contain no tannin: 5+ minutes
Tannins are released as time progresses, causing bitterness
and astringency. It is important to remove the leaves or
decant the tea before this occurs.

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