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The Tea Gallery Store : Artisan and Gourmet Teas, Fresh Roasted Coffee Beans, Tea and Coffee Accessories |
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Artisan and Gourmet Loose Leaf TeasWe carry only the best, freshest organic and fair trade loose leaf teas. Our teas are a taste delight that will please even the most discriminating palate. Our shop is open six days a week in Danville, PA.
Dessert Teas, White Teas, Green Teas, Oolong Teas, Black Teas, Pu-erh Teas, Rooibos Teas, Herbal Teas
Tea and Health(from wikipedia) Tea leaves contain more than 700 chemicals, among which the compounds closely related to human health are flavanoides, amino acids, vitamins (C, E and K), caffeine and polysaccharides. Moreover, tea drinking has recently proven to be associated with cell-mediated immune function of the human body. Tea plays an important role in improving beneficial intestinal microflora, as well as providing immunity against intestinal disorders and in protecting cell membranes from oxidative damage. Tea also prevents dental caries due to the presence of fluorine. The role of tea is well established in normalizing blood pressure, lipid depressing activity, prevention of coronary heart diseases and diabetes by reducing the blood-glucose activity. Tea also possesses germicidal and germistatic activities against various gram-positive and gram negative human pathogenic bacteria. Both green and black tea infusions contain a number of antioxidants, mainly catechins that have anti-carcinogenic, anti-mutagenic and anti-tumoric properties. The possible beneficial effects of tea consumption in the prevention of cancer and cardiovascular diseases have been demonstrated in animal models and suggested by studies in vitro. Similar beneficial effects, however, have not been convincingly demonstrated in humans: beneficial effects have been demonstrated in some studies but not in others. If such beneficial effects do exist in humans, they are likely to be mild, depending on many other lifestyle-related factors, and could be masked by confounding factors in certain populations. Another concern is that the amounts of tea consumed by humans are lower than the doses required for demonstrating the disease-prevention effects in animal models. Caution should be applied, however, in the use of high concentrations of tea for disease prevention. Ingestion of large amounts of tea may cause nutritional and other problems because of the caffeine content and the strong binding activities of tea polyphenols, although there are no solid data on the harmful effects of tea consumption. More research is needed to elucidate the biologic activities of green and black tea and to determine the optimal amount of tea consumption for possible health-beneficial effects.
There are four common types of tea that are from the leaves of the camellia sinensus plant: green tea, black tea, white tea, and oolong tea. They are processed differently and the white tea is grown differently. Pu-erh tea, a post-fermented tea is is also very popular.
From Wikipedia:
Black Teas
Green teas
White teas
Oolong teas
Pu-erh tea
Chai Teas
Usually implies a special tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. The tea generally has a very yellow-green appearance and a smell different from both white tea and green tea.
There are numerous other drinks called teas that may not contain the leaves of the camellia sinensus plant. Some of the more popular ones are: flavored teas, fruit teas, jasmine teas, herbal teas, or tisanes rooibos tea, chamomile tea, ginseng tea, yerba mate tea, mint tea.
Rooibos Tea
Herbal Teas, or Tisanes These are not really a tea as they are not made from the leaves of the camellia sinensus plant. Often made from fresh or dried flowers, leaves, seeds or roots.
Tea with added Jasmine flowers. It originates from the time of the Song Dynasty (960–1279). Normally Jasmine tea is based on green tea or white tea.
Brewed from the leaves and twigs of a bush of South America in warm water. The flavor of brewed yerba mate is strongly vegetal, herbal, and grassy, reminiscent of some varieties of green tea.
Chamomile Tea
Usually made with a strong green tea, like gunpowder. The serving of mint tea can take a ceremonial form, especially when prepared for a guest.
Flavored Teas, Fruit Teas Are usually made by infusing a fruit or flower in black or white teas. Many flavored teas are popular and commonly found in many tea shops and restaurants. Earl Grey tea is black tea with bergamot, jasmine tea is Chinese tea with jasmine flowers, and genmaicha is a Japanese green tea with toasted rice. Brewing Tea
· Start with fresh, cold good-tasting water
The best tea is only as good as the water with which it is prepared. We recommend using filtered or bottled spring water with a natural mineral content that is neither too hard nor too soft. Distilled water is not recommended since water purified of its mineral content produces a flat tasting infusion. The freshness of the water is important as fresh water contains more oxygen, which enhances the taste of the tea. Never use hot tap water or water that has already boiled for a long time as this will result in a flat and dull tasting tea with little aroma.
· Preheat the teapot
It is important to preheat the pot or cup in which the tea will be steeped. If hot water is poured into a cold vessel, the temperature of the water will drop too quickly and the full flavor of the tea will not be extracted. To preheat the pot: pour a little of the boiling water from the kettle into the pot and then pour this water off into the drinking cups to warm them.
· Measure the appropriate amount of dry leaves
Ideally, 3 grams of dry leaves should be used for every 6 ounces of water. Since you may not have a gram weight scale, we recommend starting with one rounded teaspoon of dry leaves for each 6-ounce cup. Since different teas have widely varying weights, it is important to adjust the amount of dry leaves accordingly. With lighter weight teas such as large, wiry oolongs and whites, try 2 teaspoons per 6 oz cup.
· Select the right water temperature (See table to right)
· Steep for the proper length of time
The time it takes for tea to brew depends on the leaf size. The smaller the leaf, the faster the tea infuses. Until familiar with a particular tea, steep for a minute or two, then taste. Pay attention to the taste rather than the color. When the tea tastes right, serve or pour off all the liquid to avoid oversteeping.
Some tea sorts are often brewed several times using the same tea leaves. Historically, in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to bring them to life. One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste the tea. As the tea leaves unfold (known as "The Agony of the Leaves") they give up various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavours to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length.
The temperature of the water can be determined by timing, as well as the size and the sizzling sound made by the air bubbles in the kettle.
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