It’s been a challenging week, but tea has been my companion. At the beginning of the month, I wondered if I would be able to stay interested for 31 days. The more I learn, the more curious I am. This little challenge will stick with me for a long time.
Little tea factoid of the week
Tea is like wine: there are many different cultivars (cultivated varieties) and teas taste different when grown in different soils and in different weather. Like wine, teas that grow in challenging environments gain interesting flavors; many famous growing regions in China, India, and Taiwan are over a mile in elevation.
Unlike wine, tea can be picked multiple times per year. Darjeeling autumn crescendo is the fourth and final picking of the year. For various teas, there are spring pickings, summer pickings, monsoon pickings, and winter pickings. Some teas are made only from specific leaves; Pai Mu Tan white tea is made with the bud and the first two leaves. Some premium teas are even more selective.
With all these variables, there are many ways to make a tea. 31 days starts to seem like not so many days to fill.
The tea consumption continues! This weekend I went to the shop and got adventurous. It’s going to be a flavorful December! Some days I revisit an old stand-by, some days I try something brand new. Every day I learn something new about tea. This week, I tried straight Assam tea for the first time, and had my first Taiwanese and Thai teas.
Little tea factoid of the week
Tea all comes from the camellia sinensis plant. There are two subspecies: var. sinensis and var. assamica. Sinensis is the Chinese version that has been cultivated in China for many centuries. Assamica was first globally known in 1823, found in eastern India.
Before the discovery of Assam tea, China supplied Britain with tea. Britain really wanted tea, but China only wanted silver bullion in return. Britain began introducing opium to China to create demand for a product more easy to produce than bullion. Between 1821 and 1837, British delivery of opium increased fivefold. During this time, Britain also began extensive tea plantations in India. Britain got their tea fix and China went on to suffer the Opium Wars.
Today, Assam tea is still grown in the Assam region of India. It’s maltier in flavor, and if you’ve had English Breakfast tea, you’ve probably had a blend with some Assam tea. I don’t drink my tea with milk, but Assam tea is supposed to be especially good with it.
It’s been an exciting week of teas. Someone said my project sounded like an advent calendar, so I decided I could make that work. I’ll continue to fill it out as the month proceeds. I’ve been posting my drink every day on Twitter; you can find my feed on the right side of my home page.
Little Tea factoid of the week
Do you know what oolong tea is? Oolong tea is partially-oxidized tea. When you leave an apple on a table and it turns brown, that’s oxidation. Green tea is unoxidized, and black tea is fully oxidized. (The oxidation process is fancier than letting it sit out, but that’s the basic chemistry.) Oolong is the tea in between. There are green oolongs (less oxidized) and black oolongs (more oxidized). Above all else, oolongs are delicious.