Tea Basics

Background

We define tea as: the infusion of any plant material creating an enjoyable beverage. Herbal infusions can be traced back to 7000 BC, while the brewing of so-called regular tea (from the tea bush) began in China, perhaps around 2000 BC. Tea was initially consumed for its pleasurable taste, stimulating effect, digestive qualities and other health benefits. This still holds true today.

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Two Categories of Tea

Tea

1. Derived solely from the Camellia Sinensis tea bush.
2. Types include:
   • Black – fully oxidized
   • Oolong – partially oxidized
   • Green – non oxidized
   • White – minimally processed
   • Pu-erh – aged
3. All tea derived from the tea bush contains caffeine, approximately 50 mg/cup (1/2 the amount found in a cup of coffee).

Herbal tea

1. Infusions derived from any plant, except the Camellia Sinensis tea bush, using leaves, flowers, fruits, seeds, twigs, roots or bark.
2. This group contains a wide variety of delicious beverages, many of which have specific digestive qualities, calming effects and other health benefits.
3. These teas contain NO CAFFEINE.

Tea Preparation

1. Careful measurement of loose tea. 2.25-2.5 grams per 8 oz cup.
   
2. Proper water temperature and Correct steep time.
   

   Temperature	Type	Time
   212°F	Black teas	4 – 5 minutes
   195°F – 212°F	Oolong teas	4 – 6 minutes
   175°F	Green teas	2 – 3 minutes
   145°F – 165°F	White teas	4 – 10 mminutes
   212°F	Herbal teas	4 – 7 minutes
   212°F	Pu-erh teas	4 – 6 minutes

Note: Optimal dosage, temperature and time may vary depending on the variety of tea. Additionally, some teas may work well at various doses, temperatures and times.

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