2019 January Paso Robles Magazine

The BREATH
of TEABy Lori Foster of Spice of Life
LORI FOSTER is a spice purveyor and owns
Spice of Life in downtown Paso Robles. Exploring
spices, herbs and teas has been a long time
passion. Please feel free to e-mail her (lifeofspice@charter.net)
and let her know if there is
a particular spice you would like her to feature.
As you lean in and take those first deep
breaths, your senses awaken to the energy
and charm of that satisfying cup
of tea. Steeped in tradition and infused with
complexity, tea continues to be the most widely
consumed beverage in the world today.
The most famous tea-producing regions today
are China, Japan, India, Sri Lanka, Africa, Indonesia
and Taiwan. Fascinating links between
modern tea drinking and ancient China weave
back through history to 2737 BC.
Camellia sinensis, an evergreen plant with
delicate, creamy white flowers and sturdy, green
leaves is responsible for the many varieties of
tea. The character, color and flavor of each are
determined by a long list of variable factors
including location of plantation, altitude, climate,
soil, cultivation methods and how the
leaf is processed.
Six different categories of tea include white,
yellow, green, oolong, black and puerh (pronounced
pooh-air), each having their own specific
qualities. Herbal teas, or tisanes, are not actually
“tea” and are not made from the camellia
sinensis plant. They consist of other roots, flowers,
leaves and seeds.
WHITE TEA, named after the tiny white
hairs that cover the buds, are plucked, dried
in the sun and are the least-processed of all
teas. They are champagne-colored teas with a
soft, delicate flavor.
YELLOW TEAS are among China’s rarest
teas, named after the yellow hue from the special
type of paper the tea was wrapped in.
GREEN TEA (unoxidized) involves a short
period of withering the leaves, steaming or
pan-firing to stop the oxidation and a series of
rollings and firing to shape and dry the leaf. It
provides a clean, grassy cup of golden infusion.
OOLONG TEA (partially oxidized) are
pale, amber-colored teas with soft, fruity characteristics.
Taiwan is best known for their
exquisite Oolongs.
BLACK TEA (fully oxidized leaves) delivers
a full-bodied, copper-colored infusion. The leaves
are put through a special rolling machine that
presses and twists them, breaking down the cells
and releasing natural juices and chemicals that
will advance the oxidation process.
PUERH TEA, exclusively in China for centuries,
is an aged, fermented black tea with an
earthy, mature character, rich and woody. Most
Puerh yield 5-8 infusions. Puerh tea has the
unique quality of improving with age.
"Tea comforts the spirit, banishes
passivity, lightens the body,
and adds sparkle to the eyes."
Shen Nong, Medicinal Herbs.
Brewing styles and equipment vary. The
general technique to brew a satisfying cup of
tea is to bring fresh, clean water to a boil, measure
the desired amount of tea (1-2 tsp. per
cup) and add to an infuser. Pour water over the
leaves and steep.
A few brewing tips to keep in mind: Never
pour boiling water over green tea (they prefer
cooler water, 165-185 degrees) and only
steep 1-2 minutes. Typically, the darker the
tea the more robust flavor and greater amount
of caffeine. Black, puerh, and oolong teas
can steep 3-5 minutes and can withstand the
hotter temperatures.
There are important differences in the way our
body absorbs caffeine in coffee and caffeine in
tea. Coffee caffeine goes instantly into our circulatory
system, jolting us into wakefulness, causing
our heart to beat faster and blood to pump
more vigorously. Caffeine in tea is released much
more slowly and takes 15-20 minutes to absorb.
It goes gently into our central nervous system,
helps heighten our senses and gives greater mental
alertness. The effects of tea caffeine tapers off
slower over a longer period of time than coffee
caffeine.
Ever since Shen Nong discovered the stimulating
and detoxifying properties of tea some
4,000 years ago, people have been interested in
its medicinal properties. Although some of the
health properties of tea were recognized by Chinese
medicine a very long time ago, it is only
recently that modern science has confirmed these
benefits. It is sparking a lot of interest, particularly
in the areas of cancer prevention and the treatment
of degenerative and cardiovascular disease.
SHEN NONG, MEDICINAL HERBS
Recent studies around the world have given
evidence that tea has tangible health benefits.
Tea contributes to longevity, stimulating heart
function, strengthening the immune system and
preventing cell mutations. Consuming tea on a
daily basis may help increase concentration, mental
sharpness, aid digestion, eliminate fatigue and
many other everyday ailments.
Because of the different processing methods,
each tea has different benefits. Green teas are
the highest in antioxidants and can help protect
against certain age-related diseases. Puerh and
Oolong are helpful in reducing blood cholesterol
and weight loss while black tea is more effective
as a physical stimulant.
As we become more familiar and appreciate
the individual nuances of tea, the intimate
relationship between us and nature grows.
The art of tea releases its beauty in every
harmonious cup.
42 | pasomagazine.com PASO Magazine, January 2019