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            Tea Background Information
       Tea, the infusion made from the Camellia sinensis plant, is considered the most widely consumed beverage in the world. From its early roots in China to its subsequent spread to Japan and then Europe, tea has become a nearly universal icon. Today, tes is grown all over the world, in countries as diverse as Kenya, Indonesia, China, Sri Lanka, Taiwan, India, Japan, and Iran.
         The tea plant (Camellia sinensis) is an evergreen laurel that grows throughout the tropical and temperate regions of Asia. Cultivated commercially in over 20 countries, the infusion made from the leaves of the two most prevalent plant varieties, var. sinensis and var. assamica, is the most popular beverage in the world. Camellia sinensis var. sinensis exhibits very different characteristics that that of the assamica variety. Growing in thw wild from 45 to 60 feet tall and able to withstand temperatures of -20 degrees Celsius, the sinensis variety is grown mainly in China, Indonesia, Japan, and Taiwan and is used primarily in the production of green, oolong, and white tea. The assamica variety of the tea plant, on the other hand, is primarily cultivated in India and, recently, Africa. This var. assamica is used predominately in the production of black tea.
          Tough there are many varieties of tea, tea is derived from only one plant, the Camellia sinensis plant. There are three main varieties of tea: green tea, oolong tea, and black tea. These three teas are classified based on the fermentation they undergo. Black tea is fully fermented, oolong tea is partially fermented, and green tea undergoes no fermentation at all.
      Many factors can affect the tea plant and the taste of the tea that is derived from it. Climate, elevation, season and many other factors can affect how the leaf will turn out.
      In some locations, tea can be harvested all year long. The first time the tea plants are harvested in the year is called the first flush. When they are harvested next, it is the second flush, and so on until the end of the season's harvest.
      Once the tea leaves are harvested, they must go through a few steps of processing. The type of processing they go through depends on the variety of tea. Black tea must go through a four step procedure. First the leaves are withered to remove the moisture from the leaf. The leaves are then rolled; quality teas are sometimes rolled by hand, but the majority of tea is machine rolled. After undergoing rolling, the leaves are fermented, or oxidized. This step developes the leaf's taste and body, but does not make it alcoholic (more information concerning this can be found in the health section of the site).. Black leaves are then fired to remove the majority of the remaining moisture. Green tea goes through a similar process that does not include fermentation, but adds a process called steaming.
       
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Have visited this site since 12-15-00
Written By Eli. B. (12-2000)