The Coffee Bean ©: October 2006

A Brief History of Coffee
A Brief History of Coffee

Although there is only a record of coffee consumption in the Western world dating back three centuries, coffee has been around since ancient times according to Arab and Eastern records.

The actual discovery of coffee is vague, however most accounts point to a quaint legend of a goatherd in the 1400's who noticed his goats acting more lively than usual. He looked over to see some of the herd chewing on bushes heavy with red berries. Curious, he plucked a few berries for himself and after chewing on them, noticed his energy increase substantially. He took the berries to a local monastery where the chief monk boiled the berries in water and produced an aromatic but bitter liquid, which when drunk acted as a stimulant and warded off drowsiness and fatigue.

It was still some time before the Arabs learned to roast the pits (or beans) inside the berries and some time after that before the roasted beans were ground. Eventually, however the coarsely ground coffee was boiled in water and what is known as Turkish coffee today became the style of making coffee.

Towards the end of the 16th Century, coffee's commercial potential brought it to Europe and before long the Arab tradition of coffee houses had emerged on European streets. With the growing popularity of coffee, the Europeans began to realize the value of the plants. European scientists smuggled the plants from the east and introduced them to some of their colonies. Soon coffee was being harvested in Java, Martinique, Asia, and South America. Eventually, after much experimentation, the prime areas in Brazil had been located for coffee growing. Brazil is now one of the leading producers of fine coffee in the world.

As the centuries passed, coffee growing and exporting burgeoned. Today, coffee is found in most every country in the world. It is a major trade commodity ranking alongside oil, steel and grain as an important exportable raw material. Many of the world's prime coffee producing countries rely solely on the coffee market for their national wealth.

Coffee Info That's Good To Know

Harvesting Coffee
Coffee is harvested off a shrub that grows at altitudes of 200 - 2000 metres. The shrubs grow fragrant white flowers for a short period that turn into green "cherries". Eventually, the coffee cherries grow larger and ripen to a deep red. Each plant yields about 1&1/2 to 1&3/4lbs of coffee. Harvesting can take several weeks, as not all the cherries ripen at the same time. They are either picked or stripped from the bushes - picking ensuring more unified and ripe beans and stripping faster and less costly for the grower.

Coffee Species
The two best known coffee species are Robusta and Arabica.

Arabica, originating from Africa, it is the most highly cultivated species of coffee. It is known for its fine quality, rich taste and flavour. It grows only in rich soil and at altitudes above 600 metres because it is more susceptible to both insects and heat. Arabica beans take longer to grow because of the high altitudes they are grown in and are more difficult to harvest. For these reasons, Arabica beans are much more expensive than the Robusta strain but are considered far superior.

Robusta, originating from the Congo, is a hardy disease resistant species. Grown mainly in Africa and Asia, Robusta grows well in less than ideal soil and adapts well to various locations. It yields a high amount of cherries which are smaller and rounder that Arabica. It is usually used in blends and in filters. It is not a stand alone coffee. Sharp in taste, it has twice the amount of caffeine of an Arabica strain.
Gourmet beans almost always are of the Arabica strain. The Planet Coffee Roasters uses only grade 1 beans. Our beans are small batch roasted, which allows the Roast Master to monitor the roasting process very closely. 95% of our beans are sold within 2 days of being roasted, guaranteeing the ultimate in freshness.

Storing Your Coffee
Coffee beans or ground coffee should be stored in a cool dry, dark area in an airtight container, keeping the container as full as possible. It is not, however, advisable to put your coffee in the fridge or the freezer, as these environments tend to dry the coffee out. Buy amounts of coffee that can be used in 7 to 10 days. Use whole beans within 21 days of roasting.

Whole beans retain their flavour and freshness for two to four weeks after roasting, depending on the method of storage. Ground coffee on the other hand loses its qualities within an hour of grinding unless it is packaged and vacuum-sealed. There are containers on the market such as the 'Vacuvin' which remove the air from the container providing an effective seal, and protecting your coffee.
If you are interested in purchasing the Vacuvin please contact us.

Brewing Coffee
After brewing coffee, don't leave on a warming element longer than 20 minutes. It will start to burn. Transferring brewed coffee to a pre-warmed thermal container will maintain its flavour and temperature.

The more coffee used in preparing coffee the stronger the cup. Usually 1 to 1.5 tablespoons per 6oz (175ml) cup is recommended. The grind style must match the design of the coffee machine being used. The finer the grind, the stronger and possibly more bitter the taste. The coarser the grind, the weaker the cup. Always use freshly drawn cold water. Ideally it should pass through an activated carbon filter. The best coffee shop machines heat to a temperature of 75*C (200*F) and draw for between 31/2 to 41/2 minutes per pot. This is the benchmark for all home brewers. Also, make sure coffee filters fit snugly in the basket and that the coffee grounds are spread evenly.

Latin America
Brazilian SantosThe highest grade coffee that Brazil produces has a smooth flavor, medium body and contains moderate acidity.
Colombian SupremoColombian Supremo is the highest grade coffee available from South America. With beans large and uniform in size, full-bodied, moderately rich, slightly acidic, they possess an elusive winy tone that's become a favorite to America.
Costa Rican TarrazuThis strictly hard bean coffee (highest grade coffee available) is noted for its full body and richness. Containing good balance, acidity, body and character, with a hint of spice and some nutty overtones.
Guatemalan Antigua This carefully cultivated arabica from the volcanic highlands of Guatemala Antigua Province is superbly aromatic. It's rich, lively, and full of flavor, yet very heavy bodied with bright acidity.
Mexican AlturaThe sweet, smooth flavor of this specialty coffee makes the aroma a very attractive offer. It contains a delicate body and medium acidity.
Arabian Peninsula & Africa
Ethiopian Mocha Harrar An elegantly balanced coffee whose flavor denotes a taste of fruitiness within its rich wine-like qualities. This coffee is brightly acidic and richly aromatic with a light body.
Ethiopian YirgacheffeA very well known and well loved coffee by many. Carrying very distinctive floral notes in its fragrance with a rich body and vibrant acidity.
Kenyan AA Smooth. Africa's finest specialty coffee carrying a medium body with a bright acidity and hearty character that's pleasingly sharp. AA signifies the best grade from Kenya, where coffee is graded by bean size.
Tanzanian PeaberryFormed from a single seed rather than the typical two developed at the heart of the bean. This coffee is characterized by its sharp, winy acidity, medium body and moderately rich flavor.
ZimbabweA sweet, highly acidic coffee that carries somewhat of an earthy-tone to its flavor. It is also noted for its winy tone familiar to coffees from East Africa.
Indonesian
Celebes Kalossi Similar to the Sumatra bean but with more richness and body. It is slightly less acidic. One of the worlds stand alone coffees.
Java Estate Lighter in body than most Indonesian coffees but more acidic. This Dutch planted arabica contains a slight "smokiness" with bold, earthy overtones.
Sumatran Mandheling Grade 1 This coffee is very full-bodied, has an intense earthy flavor, and one of the lowest degrees of acidity of any of our coffees. Mandheling of Sumatra is considered one of the most full-bodied coffees in the world.
Special Categories
Hawaiian Kona No.1 Special The southwest coast of Hawaii produces a coffee so aromatic it's tantalizing! Kauai is medium-bodied, fairly acidic and has a very smooth, rich flavor.
French Roast Our French Roast enjoys a longer, slower roasting process to unlock the syrupy bittersweet combination of flavors. The oils of the bean rise to the surface to create a glossy sheen distinctive to this European style coffee.

Dark Roasts
Aged Sumatra - A green bean that has been aged in the green form from anywhere from 41/2 to 10 years. A full dark roast, rich and full bodied with a smooth aftertaste.
Dark Brazil - A high grade Santos bean dark roasted to bring out a very strong slightly sharp, heavily bodied cup of coffee.
Dark Columbia - A dark roasted version of the Supremo bean. Dark roast brings out a sharp yet broad taste pattern with a dry finish.
Dark French - We use Santo Domingo or Nicaragua Matagalpa in our Dark French roast. A longer, slower roasting process unlocks the syrupy bittersweet combination of flavours in this coffee. The oils of the bean rise to the surface to create a glossy sheen distinctive to this coffee
Dark Nicaragua - A Euro prep high grown Nicaraguan bean. Dark roasted with a full rich and heavy taste with no noticeable imperfections.
Euro Espresso - A four-bean blend roasted to a medium dark which includes an India Robusta bean. One of the smoother espressos we have with a noticeable mocha taste and finish.
Guatemala Maragogype - High grown Maragogype strain of the Guatemala bean. Dark roasted in order to bring out its complex flavours, which include a rich slightly woody taste with a heavily bodied finish to it.
Indian Monsoon Mallabar- One of the all time great Indian coffees. Dark roasted. A strong, slightly sharp cup of coffee with a winy finish.
Indonesia Timor Organic - A dark roasted, high grown complex bean which produces a surprisingly smooth cup of coffee. It has an earthy tone with an acidic finish.
Light French - Slightly more than a medium roasted bean, usually Nicaraguan or Dominican. A medium rich well rounded cup of coffee.
Planet Espresso - A blend of Indonesian, African, and South American beans. Dark roasted. A strong espresso that carries very well through milk that leaves a slightly caramel tasting finish to the cup of coffee.
Medium Roasts
Columbia Supremo - This is the highest grade of coffee available from South America. The beans are large and uniform in size, very full bodied, moderately rich, slightly acidic, and possess an elusive winy tone.
Ethiopian Harrar - An elegantly balanced coffee, which flavor denotes a taste of fruitiness within its rich wine-like qualities. This coffee is a brightly acidic an richly aromatic with a light body.
Panama Bouquette - A traditional South American bean. Medium roast. A slightly woody fragrant cup of coffee with excellent aroma.
Sumatra Mandheling - This is a very full-bodied coffee with an intense earthy flavour. It has a low degree of acidity.
Uganda Bigisu - All time African favorite. Medium roast. Full bodied, yet smooth with a slightly sweet finish.
Zimbabwe 53 - A sweet, highly acidic coffee that carries somewhat of an earthy-tone to its flavour. It is also noted for its whininess familiar to coffees from East Africa.
Light Roasts
Cuban Turquino - Rich and heavy, this coffee has a caramel finish.
Guatemala Antiqua - A carefully cultivated Arabica from the volcanic highlands of Guatemala Antigua Province. It is superbly aromatic, lively and full of flavour with bright acidity. It has lower amounts of tannic acid than may other coffees.
Kenya AA - Full bodied, slightly earthy coffee with a sweet finish. AA signifies the best grade from Kenya where coffee is graded by bean size.
Mexican Organic - A mild coffee that is a smooth and very pleasant cup with a strong hint of earthiness.
Papua New Guinea - An Indonesian classic. This is a medium bodied coffee with a full rich finish.
Special Coffees
Angel's Blend - A high-end espresso blend of Caribbean, Indonesian and Indian coffee beans. Very rich and exotic, it carries extremely well through milk and has a full, slightly mocha finish. For the espresso connoisseur.
Australian Outback Laura Valley - A motley looking bean that delivers much more flavour and taste than you would expect. Medium body, rich flavour, complex taste pattern with a smooth finish.
Celebes Kalossi - Similar to the Sumatra coffee but a bit less rich and full bodied. It is slightly less acidic. Celebes Kalossi is arguably one of the world's finest coffees.
Cuban Crystal Mountain - A poor man's Jamaica Blue Mountain. This coffee was originally a Jamaica Blue Mountain clone but was illegally brought to Cuba. With Cuba's excellent soil it flourished and became a top rated coffee. It is smooth, with a hint of nuttiness, has a wide spectrum of flavour with an excellent coffee tasting finish.
Jamaica Blue Mountain - Smooth, rare, with no imperfections. A medium strength coffee.
Jamaica High Mountain- A sister to Jamaica Blue Mountain, but grown lower on the mountains. It is not quite as smooth as Jamaica Blue Mountain, but for the price it is an above average coffee.
Kona X-Fancy- The southwest coast of Hawaii produces this highly aromatic coffee. It is medium-bodied, fairly acidic and has a very smooth rich finish.

The Scoop On Decafe
All coffee is decaffeinated while it is in the green bean form. The two primary methods of decaffeinating coffee beans are the Swiss water Process and the Methylene Chloride Method. The Swiss Water Method involves soaking the beans in water until all the caffeine is absorbed into the water. The water is then flushed out and filtered. The beans are then soaked again in the same water, which is now caffeine free, thus restoring any flavour lost in the first stage. This method is entirely chemical free and considered to be the healthier of the two processes.

The Methylene Chloride Method uses this chemical to strip the caffeine out of the beans. Minute quantities of this chemical may remain in the bean. People who are concerned about he possible effects of chemicals usually do not opt for this process. The chemical residues of these solvents are so low they hardly bear consideration.
After 20 min of roasting at 400 degrees there is “diddley doo” left of it.

One cup of espresso (1oz) has 45-100 mg of caffeine as opposed to a cup of filter coffee containing 60-120mg. You can buy decaffeinated espresso beans.

Organically Grown Coffee
Organic coffees are those which have been grown and processed in conditions free from herbicides and pesticides.

Shade Grown Coffee
The tree canopy in shade coffee plantations protects the soil from erosion and provides a natural mulch for coffee plants, reducing the need for chemical fertilizers and herbicides. Plantations that grow coffee this way are often completely organic in their practice. However, the cost of becoming 'Certified Organic'
prevents many growers from doing so.
Buying shade grown coffee is a choice which positively impacts the environment and the animals which inhabit it.

Coffee and Birds: Making the Connection
Your coffee could help save habitat for migratory birds!
What does coffee have to do with birds? Plenty! In the mid elevations of Mexico, Central America, the Caribbean, and Colombia, most of the forests still standing are in traditional coffee plantations. These provide the last refuge for birds that have lost their habitat to the vast destruction of tropical forests.
Coffee, a shade loving shrub, flourishes under the canopy of diverse tree species. Hummingbirds, swallows, warblers, orioles, tanagers and other native and migratory birds find a safe haven in the remaining forests of shade coffee plantations.
Scientists and bird watchers have noticed a marked decline in migratory bird populations over the last 25 years.
Prior to the last 20 years or so, nearly all commercial coffee production was managed under the canopy of shade trees. But debt strapped nations seeking to boost exports have taken deliberate steps to "modernize" growing practices.
Roasting Coffee
The traditional categories of coffee roasts are Espresso/Italian roast, Dark French, Viennese/Light French and the lightest roast of all, the American roast.

There are three kinds of roasting: drum rolling, hot air and rolling bed roasting. The drum rolling method involves roasting the beans in a rotating drum above a heat source. The hot air method involves putting the beans in a chamber that is heated with hot air which is forced into the chamber by fan/blower means. High volume commercial roasters use the rolling bed method of roasting almost exclusively. This process involves putting the beans onto a conveyor belt that runs through heating chambers. This process is also known as flash roasting because the beans are roasted in a quarter of the time compared to the other methods.

As the beans roast, rapid chemical changes called pyrolyses take place. These changes affect the aroma, taste and colour of the beans. Once the desired colour is reached, the process is stopped abruptly.. the beans are sometimes cooled with water, called quenching, or by exposure to cool air.

Roasting will cause the beans to lose between 14 to 24% of their weight, depending on how long they roast. For example, according to International Coffee Organization guidelines, an average weight loss of 16% for a North American roast style will result in 116 kilograms of green coffee becoming approximately 100 kilograms of roasted coffee.

The longer a bean has been roasted, the less caffeine remains in the bean. Darker roasts are lower in caffeine and lighter roasts have a lighter concentration of caffeine.

All coffee beans have oil in them and when the beans have been roasted for a certain time period these oils are released. Darker roasts of coffee tend to be oilier, as in a Dark French roast.

We flavour our beans using the finest concentrated essence, added soon after roasting, so the beans will absorb all the flavour and aroma.
The History of Tea
Tea is grown from a small evergreen shrub called Camellia Sinensis. The beverage is made from the leaves. The plant is native to India and requires a warm environment with ample rainfall but well drained soil. China is the main tea-producing country, India following a close second. There are over 3000 varieties of teas today, each having a distinct character and a name from the district in which it is grown.

Tea is nearly 5,000 years old. Legend has it that it was discovered around 2700 BC by a Chinese emperor when tea leaves accidentally fell into a pot of his boiling water.

Tea was produced in China on a commercial level by the 8th Century. In the early days of production, wild monkeys were trained to pick the top leaves of the Camellia plant that was let grow to heights of 90 feet. Later, however, the plants were kept trimmed to around three feet so humans could harvest the tea.

Tea seeds were brought to Japan by a Buddhist priest soon after and tea drinking became elevated as an art form and the Japanese Tea Ceremony was created.

By the 1600's tea's popularity had spread to Europe and the United States. As the water had to be boiled to infuse the tea, the health of the Europeans improved greatly. Not realizing their newfound good health was related more to the purified water than the tea, the demand for tea increased dramatically. By the 18th Century tea had replaced ale as Great Britain's national drink and tea began to be seen by governments as a source of rich revenue. To benefit from this, they kept tea prices high through implementing exorbitant taxes. England's tax on tea led the Colonial Americans to the Revolutionary war, which started with the now infamous Boston Tea Party.

During the 20th century, the American's contributed to two major discoveries in tea. At the St. Louis World's Fair in 1908, iced tea was created and in 1908 the concept of tea in a bag was developed.
Varieties of Tea

Black Tea has been fully oxidized or fermented. 90% of the tea consumed in North America is black tea. Some of the most popular versions of black tea include English Breakfast, Darjeeling, and Orange Pekoe. Black Tea contains caffeine.

Green Tea is not oxidized. It has a more delicate taste and instead of producing an amber liquid when infused, it produces a light green or golden coloured liquid, which is delicate in taste and aroma. Green tea has recently become increasingly popular with new information linking it to many health benefits, not the least of which is reduced cancer risks. Green tea makes up approximately 10%of the world's produced tea. Green Tea contains caffeine.

Oolong Tea is most popular in China and is for the most part a cross between green and black tea. Oolong is sometimes referred to as the champagne of teas and is fermented partially to achieve a delicious fruity taste, combining the delicate qualities of Green tea and the more robust flavour of Black tea. Oolong Tea contains caffeine

InfusionThere is no such thing as an herbal tea or a fruit tea, as neither contains true tea leaves. Instead they are a collection of herbs, flowers, fruits, berries or spices from around the world. These beverages are called tisanes or herbal infusions. They are generally created from all natural ingredients combined to create soothing tastes and pleasing aromas. Tisanes usually infuse to colours ranging between pale yellow to deep red. Infusions contain no caffeine.

Flavoured Black Tea
There are many varieties of scented or flavoured black teas. These teas combine flowers, herbs, or oils with black tea. A popular example is Earl Grey tea, which is flavoured with the oil of Bergamot. These teas are not referred to as Herbal Teas, as the popular understanding of such 'teas' contain no caffeine. Flavoured Black Teas contains caffeine.

Chai is an ancient beverage originating in India. It is highly flavoured and sweet, infused with milk and steeped for a long period of time. It combines strong and complexly flavoured spices, which can vary from region to region. Commonly used spices are: cardamom, ginger, cinnamon, cloves, and black pepper corns. Sometimes hot chilies and pungent ginger are also added. Chai is combined with the spices and sugar. It is then boiled in milk and honey for hours to release the full pungency of the flavours.

Vendors throughout India who operate out of small stalls called 'Wallas' sell Chai. It is served in earthenware bowls, which are fashioned by the Chai vendor and fired over flames to harden while the Chai brews. The customer drinks the sweet beverage quickly and, when finished, dashes the bowl on the ground, returning to the earth.

Chai contains caffeine, as it is made from a black tea base.

Rooibos (Roy-Boss) - A Marvelous Tonic! Rooibos, which is almost unheard of in North America, has been consumed in South Africa for centuries by the natives. Commonly referred to as 'Red Bush Tea', Rooibos comes from the dried, ripened and fermented needles of a small high grown tree. It is the only herbal type tea on the market that undergoes a fermentation process similar to black tea. Rooibos
has an exotic taste and many health benefits. Studies show that the tea relieves insomnia, mild depression, stomach cramps, constipation, allergic symptoms - even those caused by by hay fever and colic. People who suffer from acne and eczema have also found relief from itching and skin irritations after consuming Rooibos. The minerals that rooibos contains are iron, potassium, calcium, copper, zinc, magnesium, fluoride, manganese and sodium. It also contains alpha-hydroxy acid, known to promote healthy skin. Like it's counterparts green and Black teas, Rooibos is extremely high in anti oxidants. Rooibos contains no caffeine.

How Tea Is Processed
In the orthodox processing method, only the top two leaves from each branch are picked, at the precise moment when they are budding out. They are gathered by hand and are then processed.

Green tea is processed by exposing the leaves to air until most of the moisture is eliminated. They are then roasted over a wood fire being constantly stirred until they become moist and flaccid. After this they are rolled into tight balls. The tea balls are subjected to intense pressure, which again rids the leaves of moisture. They are shaken out onto flat trays, roasted again, this time over a charcoal fire, and kept in motion for approximately 11/2 hours until the leaves assume a greenish hue. They are then screened and graded into different varieties.

Black tea's process is somewhat more complicated. The leaves are exposed to air for a longer period of time than for Green tea. They are then gathered and tossed and roasted in pans for approximately five minutes. After, they are rolled and pressed and exposed to air for a few more hours. The leaves are then re-roasted for 3-4 minutes, re-rolled, spread out in baskets and exposed to the heat of a charcoal fire. They are rolled for a third time and heated a final time before drying in baskets over charcoal fires. The tea leaves become black in this process.

Oolong teas are only partially fermented or oxidized.
The CTC method (Crush, Tear, Curl) is a mechanized process that strips the plants of their leaves and turns them into tiny pellets. These teas are appropriate for industrial strength machines because they infuse faster and can be made with a much lower grade of tea.

The Grading of Tea
Black Tea
Orange Pekoe (pronounced 'Peck-o') is a whole leaf tea showing no tip. It passes through a particular sized sieve after processing, which sorts it to be a uniform size. (Orange Pekoe has nothing to do with oranges or orange flavour.)

Specific letters are assigned in the grading of teas to describe the various aspects of the leaves. SFTGFOP1 would be the highest-grade tea - its leaves designated as Super Fine Tippy Golden Flowery Orange Pekoe, grade 1.

During the harvesting of the top two leaves and bud, they have a golden tip - hence the name 'Flowery'. When the golden tips are in abundance, the terms 'Tippy' and 'Golden are added. The grade of 1 or 2 is sometimes added to further define better grades of teas among similar teas. A letter 'F' may be added to the designate letters to indicate a finer grade. 'SF' is added to indicate a super fine grade. Thus, SFTGFOP1 is a Super Fine Tippy Golden Flowery Orange Pekoe- grade 1.

The grade below Orange Pekoe is called Broken Orange Pekoe (BOP). This designates a broken leaf. Tippy, Golden, or Flowery or a combination of these terms can be applied to the size of leaf of BOP, as well. I.e. TGBOP would be Tippy Golden Broken Orange Pekoe tea. Sometimes the letter 'I' is applied to indicate Imperial. This is larger than BOP leaves but smaller than OP.

Tea produced by the CTC method is smaller than BOP, is called PF or Pekoe Fanning. If not produced by CTC, but still smaller than BOP, the tea leaves are simply referred to as fanning.

The lowest grade of tea available is PD or Pekoe Dust. It is just referred to as Dust, if produced in the Orthodox method. This tea is sometimes referred to as 'the sweepings' and is what is left after all the siftings.

These grading terms are applied to Black teas. The whole leaf and larger leaf sizes demand a higher price, but the broken leaf teas can possess excellent flavour and aroma, as well as steep faster.

Green Tea
Grading Green tea works quite differently. It is much less structured and more subtle. These teas are graded by the quality of their flavour, the area it is grown in and the way it is flushed or picked. While each country grades their teas slightly differently, they generally fall into the following categories. Japan: Extra Choicest, Choicest, Choice, Finest Fine, Good Medium, Medium, Good Common, Common, Nubs, Dust and Fannings. China: Gunpowder, Imperial, Young Hyson, Hyson Twanky, Hyson Skin and Dust. India grades are similar to China's. They include: Fine Young Hyson, Young Hyson, Hyson No. 1, Hyson, Soumee, Fannings, Dust.

Oolong Tea
Oolong teas also have their own grading system. The Taiwanese government developed this system. They go in the following descending order: Standard, On Good, Good, Fully Good, Good Up, Good to Superior, On Superior, Superior, Fully Superior, Superior Up, Superior to Fine, On Fine, Fine, Fine Up, Fine to Finest, Finest, Finest to Choice. There are some intermediate gradings that are recognized as well.

There are numerous other less known teas.
They all have their own individual and highly complicated grading systems.

Tea Preparation
How to Make Tea

When making a quality cup of tea it is important to consider the following:

Use good, purified water. Even with the highest quality tea, water makes up over 90% of the beverage.

Start with cold water and bring it to a brisk boil.

Warm the teapot with some of the boiling water.

After discarding the 'warming water', place tea into the teapot. Use approx. 1 tsp. of Green tea, 2 tsp. of Oolong tea, 1 tsp. of Black, and 1 tsp. of Herbal Infusions per cup of hot water.

Pour boiling water over the leaves or tea bags.

Cover the pot with a lid and let steep. Black teas should steep 4-5 minutes, Green teas for 3-4 minutes, and Herbals and Oolongs for about 8 minutes.
Enjoy!

Tea Traditions Around the World
British Tea
Around the beginning of the 19th Century, the Duchess of Bedford, complaining of a 'sinking feeling' late in the afternoons began inviting friends around for an 'extra' meal. The meal was based on the European tea service format where small cakes, sandwiches, assorted finger sweets and tea were served. Until this point, Great Britain had only two meals in a day. Breakfast was served much later in the day than it is now and consisted of beef, bread, and ale. Dinner, served late in the evening, was a massive meal that was a long drawn out affair.

The Duchess' meals became so popular amongst her friends that soon virtually everyone was hosting afternoon tea in order to appear socially acceptable. A common pattern of service soon began to emerge where the first pot of tea was made in the kitchen and carried to the lady of the house who was waiting with her guests surrounded by fine porcelain, fancy sandwiches and cakes. Tea was then served followed by sandwiches and cakes. The tea was kept warm by sitting on a small stand positioned over a candle flame. Eventually the tradition of English tea came to revolve around conversation more than the meal itself.

Tea cuisine consisted of thin crustless sandwiches spread with butter, fish pates, toasts with jam and regional pastries such as scones or crumpets.

Two distinct forms of tea service evolved: High and Low. Low tea was served in the low part of the afternoon in the homes of wealthy aristocrats. Low tea featured gourmet tidbits rather than solid meals, with the emphasis on presentation and conversation. High tea, also know as meat tea was the main (or high) meal of the day. It was the major meal of the lower and middle classes, consisting of full dinner items such as roast beef, potatoes, peas and tea.

Russian Tea
The Russian interest in tea began in the early 17th Century when the Chinese embassy presented the Czar with a chest of tea. Soon Russia and China created a trade route to help express tea but the journey was still very long (over 11,000 miles, taking 16 months to complete), therefore making tea extremely costly and available only to the wealthy. As tea eventually started to make its way down in price, its appeal began to spread throughout Russian society. It was ideally suited to the Russian climate being hearty, warm and sustaining.

The samovar is a combination hot water heater and teapot. The samovar was the centre of a Russian home that would run all day, serving up to 40 cups of tea. Guests sipped tea from glasses in silver holders, similar to Turkish coffee cups. Russian tea is usually brewed very strong and is sweetened with a hefty amount of sugar, honey or jam.

North American Tea
The first tea gardens to open in North America were in New York City sometime in the late 17th Century. The gardens were usually built around natural springs that could supply hot water through pumps to facilitate making tea. The first shipment of tea to Canada was in 1716, brought in by The Hudson's Bay Company. The shipment took over one year to arrive.

By the end of the 19th Century fine hotels began offering afternoon tea service in tearooms and tea courts. This was an ideal place for young women to meet gentlemen friends for tea and conversation. The tearooms were the hallmark of elegance for hotels such as the Ritz in Boston, The Plaza in New York, and many of the Canadian Pacific hotels across Canada, including The Chateau Laurier, The Palliser, and The Empress. Today the Empress Hotel in Victoria hosts one of the premier afternoon teas in the world, let alone North America.

Hotels for a time came to host afternoon tea dances to compliment the dance craze that swept through North America. It was considered extremely wasteful by the older generation to frequent such haunts. The tea dances did, however, provide a place for the younger generation to 'hang out' and meet new people.

Japanese Tea Ceremony
The tea ceremony, or chanoyu, is an aesthetic pastime unique to Japan that features the serving and drinking of macha, a powdered green tea.Though tea had been introduced into Japan from China around the eighth century, matcha did not reach the country until the end of the twelfth century.

The practice of holding social gatherings to drink matcha spread among the upper class from about the fourteenth century.Gradually one of the main purposes of these gatherings, which took place in a shoin (study), became the appreciation of paintings and crafts from China in a serene atmosphere.
Under the influence of the formalities and manners that regulated the daily life of the samurai, who were then the dominant class in Japanese society, there developed certain rules and procedures that the participants in these tea parties were required to follow. This was the origin of the tea ceremony.

The form of chanoyu that is practiced today was established in the second half of the sixteenth century, during the Momoyama period, by the tea master Sen no Rikyu. Chanoyu involves more than merely enjoying a cup of tea in a stylized manner. The ceremony developed under the influence of
Zen Buddhism, the aim of which is, in simple terms, to purify the soul by becoming one with nature. The true spirit of the tea ceremony has been described by such terms as calmness, rusticity, gracefulness, and the "aestheticism of austere simplicity and refined poverty."

As an aesthetic pursuit, the tea ceremony involves the appreciation of the room in which it is held, the garden attached to the room, the utensils used in serving the tea, and the decor of the setting, such as a hanging scroll or a flower arrangement. Japanese architecture,landscape gardening,
ceramics, and flower arranging all owe a great deal to the tea ceremony. It was the spirit of chanoyu, representing the beauty of studied simplicity and harmony with nature, that molded the basis
of these traditional forms of Japanese culture. Moreover, the kind of formalities observed in the tea ceremony have influenced the development of the manners of the Japanese in a fundamental way.

After the death of Sen no Rikyu in 1591, his teachings were handed down from generation to generation by his descendants and disciples. Different schools were established and have continued to be active to the present day. Among them, the Urasenke School is the most active and has the largest following. These schools differ from one another in the details of their rules, but they maintain the essence of the ceremony that the great master developed. This essence has continued to the present day unchallenged, and respect for the founder is one element that all schools possess in common.

This great description of the 'Japanese Tea Tradition' was found at:
http://www.stashtea.com/links.htm

Chinese Tea Traditions
Legend has it that tea is nearly 5,000 years old and was discovered in 2737 b.c. by a Chinese emperor when some tea leaves accidentally blew into a pot of boiling water.

Tea from China, along with her silk and porcelain, began to be known the world over more than a thousand years ago and has remained an important Chinese export.
Tea is produced in vast areas of China from Hainan lsland down in the extreme south to Shandong
Province in the north, from Tibet in the southwest to Taiwan across the Straits, totaling more than 20 provinces.

During the mid-T'ang Dynasty (618-907 A.D.), a man named Lu Yu entered the Buddhist monkhood early in life, but returned when older to secular life. He was later best known for summarizing the knowledge and experience of his predecessors and contemporaries into the first compendium in the world on tea--the Tea Classic (ch'a Ching). This work helped to popularize the art of tea drinking all across China, making avid tea drinkers of everyone from emperor and minister to street hawker and soldier. Even the neighboring countries of Korea, Japan, and Southeast Asia came to adopt the tea drinking custom.

In the Chinese tea ceremony it is the tea itself which is emphasized, unlike the Japanese tea ceremony, which focusses on the ceremony itself. The use of tiny cups (just large enough to hold about two small swallows of tea) is practiced in Fujin and Chiujao in southern coastal China above Canton. Larger cups are used in Shanghai and Beijing.

In China, when you see someone on the street, before you even say 'hello,' you say 'have you had tea yet?'"
Indian Tea (Chai) Traditions
Chai (pronounced as a single syllable and rhymes with 'pie') is the word for tea in many parts of the world.

Chai from India is a spiced milk tea that has become increasingly popular throughout the world.
It is generally made up of black tea, milk, a combination of spices often including cardamom, cinnamon, ginger, cloves, and pepper and a sweetener.
The spices used vary from region to region and among households in India. Indian chai produces a warming, soothing effect, acts as a natural digestive aid and gives one a wonderful sense of well being.

Drinking Chai is an integral part of life in India. There are numerous vendors who sell Chai on the streets, and most homes keep a pot of chai going all day long!
Caffeine And Tea
Caffeine in tea was originally called 'Theine', when it was discovered in 1827. It was not understood for some years that the 'Theine' was in fact the same as caffeine, but after analysis proved this to be true, the tern 'theine' was dropped.

Both coffee and tea contain caffeine, however the amount in any given serving varies. On average, coffee contains more caffeine per cup than tea even though in its dry form it contains less. When prepared, though, tea generally has approximately 1/2 to 1/3 less caffeine than coffee.

The amount of caffeine in tea is dependent on many factors including the actual tea leaf, where the tea is grown, the size and cut of the leaf and the method and length of brewing. Caffeine levels can even change depending on where the leaf is picked from on the branch with the first and second leaves on the branch containing the most caffeine. The longer tea leaves have fermented, the more caffeine they contain. Smaller tea leaves have a higher concentration of caffeine than larger ones. And naturally, the shorter the brewing time, the less caffeine is infused into the beverage.

Here is a comparison of caffeine levels between tea and coffee.

5oz cup drip coffee 60 - 180mg
5oz cup perk coffee 40 - 170mg
5oz cup instant 30 - 120mg
5oz cup decaffeinated 2 - 5mg
5oz cup black tea 25 - 110mg
5oz cup oolong tea 12 - 55mg
5oz cup green tea 8 - 16mg
5oz cup cocoa 2 - 20mg
Decaffeinated tea is not caffeine free. It still contains about 3% of its original caffeine content.

Storing Your Tea
There is conflicting information about the best way to store teas.
It is generally agreed upon that tea is sensitive to moisture, surrounding aromas,
heat and light.
Tea should be stored in tightly sealed containers. Tea tins are thought to be the best for storage, but ceramic and glass jars are acceptable if they have a tight fitting gasket. If storing tea in glass containers it is a good idea to keep them away from direct light. All teas should be kept at a cool dry temperature. Because tea is 'hydroscopic' it can absorb both moisture and smell so it is important to be cautious when storing tea next to other items (including other tea!).

The Coffee Bean ©

Friday, October 13, 2006

Glossary

Coffee and Tea Facts