Page 18 - MASALA LITE ISSUE 82 | JULY 2017

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Time to

Par-tea!

There’s something rather innocent about
tea, but the drink is steeped in cultural
signifi cance, and has become a pastime, a

healthy obsession and even, for the rarest
brews, a highly sought-after item.

BY NINA NARISA PHICHITSINGH

Tea originated in China about 5,000 years ago. Legend has it that the fi rst cup of tea was brewed when dried leaves landed
in a boiling cup of water served to the Chinese Emperor Shen Nung. Since then, tea has spread throughout the world.
All tea leaves come from the same plant, Camellia Sinensis (also known as the ‘tea plant’). This is native to Asia but
now grows all around the world. Even though all tea comes from the same plant, there are hundreds of kinds of teas, each
with their own individual taste profi le, aroma and even appearance. The fl avour of tea is determined by how the leaves are
cultivated and processed. Similar to wine and coff ee, every harvest of tea will vary year to year due to changes in climate
and rainfall, and other seasonal conditions.
Tea is generally categorised into four main varieties — black, white, green and oolong. Each of these broad categories
refers to how a tea is oxidised, or ‘fermented’, according to tea terminology. The diff erent types of tea are diff erentiated
based on the level of processing of the tea and the oxidation. Oxidisation is what turns the green tea leaves into a
deep black colour. Generally, tea has about half the caff eine of coff ee per cup. However, note that herbal tea, such as
chamomile, does not actually contain Camellia Sinensis, and is therefore caff eine-free.

TYPES OF TEA Camellia Sinensis ‘tea plant’

Black Tea White Tea
Seventy two percent of tea drunk White tea is one of the
around the world is black tea. least processed types of
It is known for its high caff eine tea. Only the youngest
levels, and is great for boosting leaves and buds of the
your energy or for waking you up plant are used. Of the
in the morning. Varieties of black fi ve types of white tea:
tea include Darjeeling, Lapsang Silver Needle, White
Souchong, Assam, Ceylon and Peony, Tribute Eyebrow,
Earl Gray. Noble/Long Life Eyebrow,
Darjeeling, considered the DaBaiCha/DaHoaCha,
champagne of teas, is said to White Peony and Silver
have “musky-sweet tasting Needle are the most
notes similar to muscat wine.” superior in quality.
Darjeeling is grown in India, but is
originally Chinese. Lapsang Souchong is made by smoking black tea leaves over
bamboo, giving the tea a deep smoky fl avour. Lapsang Souchong was said to be
Winston Churchill’s favourite tea, which Britain’s former Prime Minister would
drink with a scotch. Assam and Ceylon are blended together to make the ever Silver Needle is the most sought
famous English Breakfast Tea, perfect in the morning. after white tea, and is also very rare,
Earl Gray is a black tea, as it is harvested only two days of the
fl avoured with bergamot oil, which year. The shape is uniform, consisting
is produced by cells inside the of only the buds of the plant, and
rind of a bergamot orange fruit. should have long, needle-like silvery
Bergamot oil, also commonly used tips. The tea has a pale golden fl ush
as a top note in perfumes, is what with a sweet fl oral aroma and a light
gives Earl Gray its iconic smell. woodsy body. All white teas are rich
Black tea contains antioxidants like in antioxidants and can potentially
fl avonoids and tannins, which help provide protection from a host of
eliminate damaging molecules that conditions. White tea also contains
could play a role in the development very minimal caff eine, perfect for those
of cancer. who do not want to stay up all night.
Earl Gray tea Silver Needle tea leaves
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