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Tea Porn

bluekitty69 said:
Lovely picture, I'll go now and make a cuppa of lady gray tea and try to sleep.
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That's the spirit. It would need to be herbal for me, or else I'd never sleep. Actually, it's unlikely I'd sleep, regardless. Good luck to you.
 
Magicscreen2 said:
I wasn't sure what he meant by Indian tea. Maybe Darjeeling? If so, I've not been able to develop enough distinction to discern a difference.
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Well, he speaks of two kinds of tea, Indian and Chinese. I presume any tea from India is what he means by Indian, and it is the brown tea with which Americans are most familiar, what TVTropes calls "black tea":

For simplicity's sake, this page will concern itself only with real tea - liquid brewed from the plant Camellia sinensis. Any other brewed drinks that go under the name of "tea", such as herbal tea, are more properly called "infusions" or "tisanes". This includes the likes of popular "red tea" (made from the South African herb called Rooibos and first used as a tea substitute by Dutch colonists there, now famous as the redbush tea favoured by Precious Ramotswe), yerba mate, honeybush, bissap and so on.

Once you've made that distinction, all varieties of tea come from the same leaf and the difference is in how they are processed.

Green tea is minimally heat-treated with steam or hot air to prevent oxidation, then dried, retaining the green color of the leaf. White tea and yellow tea can be considered special subsets of green tea; white is even less processed and uses only the unopened buds and young leaves, and yellow is dried more slowly.
Black tea is also called "red tea" in Chinese and languages with strong Chinese influences; it's not the same as the herbal "red tea". Its color comes from a process where the tea leaves are bruised and allowed to fully oxidize before drying, resulting in the dark color, stronger flavor and higher caffeine content; the "black" terminology comes from the color of the leaves (really more of a very dark brown) after oxidation, while the East Asian "red tea" terminology comes from the color of the resultant brew. Before modern transport and preservation, this was the only way tea could be shipped long-distance, and it remains the most popular style outside of China and Japan. Former British colonies India and Sri Lanka (Ceylon), the other most famous tea producers, mainly produce black tea.
Oolong tea, spelled wūlóng in Pinyin, is more oxidized than green tea but less than black; it can occupy any point in that spectrum. It remains the most popular drinking tea in Taiwan and China. A shipment of it was dumped into Boston Harbour in a(n in)famous incident and was the type most-consumed in Britain before the proliferation of Indian tea plantations in the late 19th century.
Post-fermented tea, such as pu-erh tea, is made from green or oolong tea leaves aged to allow fermentation and additional oxidation, producing a dark brown tea. This is what is called "black tea" in China, though "dark tea" is an equally valid translation. It is usually sold in compressed form as bricks, discs, or even more distinctive shapes like bowls and mushrooms. The ideal duration of the aging process is widely disputed.
Scented tea is tea that has been infused with the scent of aromatics such as jasmine, rose petals or other flowers, in a complex process that results in the leaves naturally infused with the scent, without actually having the flowers left in the cup. Flavored tea is tea blended with any form of flavoring, such as herbs, spices, oils and extracts. Scented tea might be called "flavored", but never vice-versa. Blended tea is any combination of different (usually regional) tea varietals which may or may not be flavored/scented afterward.
A peculiar variety of flavored tea would be a smoked tea, the most famous of which is Lapsang Suchong (or Zheng Shan Xiao Zhong, its correct Chinese name). It's a tea infused with wood smoke, giving it a characteristic "campfire" aroma. There are two conflicting theories of its origin. One said that during a particularly difficult voyage, a tea caravan lost some cargo into a creek, and a merchant, keen on saving his profits, tried to dry it up on the campfires. Another is that during a collection season, some Chinese tea factory couldn't meet the deadline, so they tried to speed up the process by drying the half-ready tea by the open fires. In any case, despite such tea being an acquired taste, there turned out enough aficionados — particularly in East Asia and Russia — for the technology to be reproduced and refined, it remains in production up to this day.
Chai is simply the Hindi word for tea, and in fact tea and chai come from different Chinese dialectical pronunciations of the same word (te in the Amoy dialect, cha in Mandarin and Cantonese, among other variations). Masala chai is the proper name for the popular tea drink flavored with spices (and, conversely, chai masala is the blend of spices used to make it). However, outside of India (and particularly in the U.S.) masala chai has sometimes been marketed as chai tea or simply chai.
Matcha is high quality, powdered green tea best known for its use in the Japanese tea ceremony, but lately popular mixed into a variety of other drinks and even desserts.
Tea bags are an affront to most serious tea drinkers. The tea is lower-quality, it's processed smaller leading to more air exposure (and flavor deterioration), and it's crammed into a space too small for the water to diffuse through properly. But in several parts of the world, including the U.K. and the U.S., tea bags are much more popular than "loose leaf" tea. Even places with advanced tea cultures can't resist the sheer convenience of tea bags. Tea aficionados in America consider them a necessary evil, as loose-leaf tea can't really be found outside specialty stores. The technology is improving, though, and larger "pyramid bags" and "tea sachets" are modest improvements as well.
Instant tea, resembling instant coffee, exists. Tea does not lend itself to the process of dehydration and reconstitution, and the results range from utterly undrinkable to merely poor. The main advantage is in its ease of distribution; even in Japan, where tea is Serious Business, you can easily come across instant green tea.
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KingOrfeo said:
Well, he speaks of two kinds of tea, Indian and Chinese. I presume any tea from India is what he means by Indian, and it is the brown tea with which Americans are most familiar, what TVTropes calls "black tea":
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Right. But the same plant can produce tea in both India and China. And this tea can be processed using the same techniques and in the same manner. George may well have been much more discerning, but I can't really tell the difference between a nice Darjeeling or Ceylon tea from India, and a comparably prepared black tea from China. Maybe he is referencing tea produced from the Assam sub-variety? I guess that's supposed to have a different, more earthy flavor.
 
Magicscreen2 said:
Right. But the same plant can produce tea in both India and China. And this tea can be processed using the same techniques and in the same manner. George may well have been much more discerning, but I can't really tell the difference between a nice Darjeeling or Ceylon tea from India, and a comparably prepared black tea from China. Maybe he is referencing tea produced from the Assam sub-variety? I guess that's supposed to have a different, more earthy flavor.
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I'm thinking that by Chinese tea he meant green tea.
 
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