There are a great deal of people in the world drinking tea. They may be Chinese, Japanese, English, American, Friesian, Tibetan, Russian, French, Korean, Thai, Indian, or just about anyone from any of the world’s 193 different countries. They may drink their tea hot, iced, or lukewarm. They may add sugar and milk, yak’s butter and salt, red potash, cloves and cardamom, or nothing at all. But there is one common thread to tea drinking around the world: water. Without water, there is no tea.

And no matter how great your tea is, no matter how magnificent the pot that will hold it, or the cups into which it will be poured, if the water is of low quality then then the tea will be too. So how does one insure that the water going into the tea kettle is worthy of the tea it will be making? In order to help our customers have a better grasp of this important relationship, Kasora has prepared this simple guide.

Ancient times

Once upon a time, if you wanted water for tea, you had to get it directly from nature. Whether this meant pulling it up from a well, filling a container at a river or stream, harvesting snow or ice, or collecting rain, you had to work to get your water! Now, with modern plumbing, the water flows directly into our homes, and right out of a tap, making the whole equation a lot easier. Problem solved, right? Not quite. The unfortunate fact is that tap water is completely unsuitable for making tea. Because it is chlorinated, deoxygenated, and generally lifeless, any tea made from it will be chlorinated, deoxygenated and generally lifeless in turn.

Better Water

True tea connoisseurs are fanatics about water, and have been for thousands of years. Ancient Chinese texts on the preparation of tea, have spoken of teas that came to life and achieved magnificence when made with water from special streams, lakes, and springs. The Japanese stated–almost 500 years ago–that “the water used for tea comes ideally from high-mountain streams created by the melting of snow.” All this attention to water is no accident. Even today, it takes the best water to make the best tea.

The Golden List

These are bottled waters that tea experts around the globe agree are ideally suited for making exceptional tea:

Volvic (France) S.Bernardo (Italy)Spa (Belgium) Luso (Portugal) Norwater (Norway) Viking Springwater (Norway) Alaskan Glacier Gold Water (United States) Crystal Geyser (United States) Rocky Mountain (United States) Aquator (Canada) Bourassa Canadian (Canada) Valvert (Belgium) Highland Spring (United Kingdom) Naya(Canada) Fiji (Fiji)

This list is not necessarily all-inclusive. There are certainly bound to be other waters that make excellent tea. So how exactly can one make an informed choice before purchasing this all-important ingredient in the preparation of fine tea? By remembering the following points:

Softness: You’re looking for water that is not heavily mineralized. Often, a dead giveaway is the presence of the term “mineral water” on the bottle. Conversely, you also don’t want water that is too soft, or artificially softened. Probably the best sources of water that will fit comfortably in the median between too hard and too soft are from glacial sources. If the water says it comes from “glacial springs”, or “glacial undermelting”, it’s probably ideal for tea.

Smell: If the water smells like anything, including the bottle containing it, discard it as unusuable.

Taste: Here is where you can really make a solid determination of a water’s suitability for tea. When you taste it, do you detect anything other than a snappy, crisp, cleanness? For instance, many mineral waters such as Pellegrino are known for their slight acidity and faint tartness. While waters with these types of mineral tastes might be delicious, they will ruin fine tea.  Avoid waters with distinctively mineral tastes.

Home Filtration Systems

Many people filter their own tap water using one of the many commercially available home water filtration systems, while others obtain their water from reverse osmosis filtration services, or from machines dispensing “pure” water outside of grocery stores. Whether or not these water sources are suitable for tea probably depends on the quality of the local tap water they are filtering.

“Emerald trees on Lushan
are held in swirling mist.
No wine can touch the senses
Like this tea made with spring water.”

Bai Juyi, Tang Dynasty Poet

When reading articles or books on tea, particularly green tea, one encounters a dizzying array of terminology when it comes to the subject of antioxidants. The confusion is compounded by mistakes that are printed as “fact” and then referenced as such again and again. In order to clear up this confusion, we offer the following guide:

Antioxidants Chemical compounds that can bind to free oxygen radicals preventing these radicals from damaging healthy cells. Studies have suggested that antioxidants are useful in a number of ways in regards to cancer. For instance, they may improve the effectiveness of chemotherapy, decrease side effects of chemotherapy and radiotherapy, and prevent some types of cancer. Sufficient epidemiological studies have shown that ingesting foods high in antioxidants, such as fruits, vegetables, and tea, can decrease the risk of many types of cancer. Studies also found that cancer patients have lower levels of anti-oxidants in their blood.

Polyphenols  A blanket term for the naturally occurring organic compounds in plants, that act as powerful antioxidants.

Flavonoids  A more specific term, referring to over 1,000 different organic compounds, including the ones responsible for the coloration of vegetables, fruits, and flowers.

Bioflavonoids  Simply another name for flavonoids.

Catechins  A subgroup of flavonoids found, almost exclusively, in tea. Catechins are sometimes misleadingly called “green tea polyphenols”. It is catechins that have caused all the excitement connected to the research on tea, and there are five important ones:

· Gallocatechin (GC)
· Epicatechin (EC)
· Epigallocatechin (EGC)
· Epicatechin gallate (Ecg)
· Epigallocatechin gallate (EGCg) the most powerful of the catechins.
Flavonols  Another subgroup of flavonoids. Though not catechins, they are still powerful antioxidants in their own right, which also work with vitamin C to help strengthen blood vessel walls.

L-theanine  Not an antioxidant, but often mistakenly listed as one, L-theanine is actually an amino acid present in tea. A derivative of glutamine, it produces feelings of well being, relaxation, and anxiolysis (the lessening of anxiety). It does this by increasing the production of G.A.B.A. (gamma amino butyric acid) and affecting the levels of serotonin and dopamine in the brain. Recent research also suggests that it boosts the disease fighting capacity of gamma delta T cells.

Copyright © 2007 Kasora Special Reserve Teas. All Rights Reserved

Proving that there is no end to Japanese snackfood innovation, we are proud to present Matcha Kit Kats.  We have no idea what these taste like, but given the outstanding harmonium that is chocolate and matcha, as well as their uncanny ability to stand in for each other in a wide range of recipes, we imagine they taste fantastic.

The question now, is do we eat them with tea or hot chocolate?

So, there you are. You’ve just received an airtight package of some exquisite tea like Gyokuro, Keemun Hao-Ya A, Ceylon SFTGFOP1 or Yin Hao from some far away place like Japan, China, Taiwan, India, or Sri Lanka. You can’t wait to open the package, to see the tea, to smell it. Most of all, you can’t wait to make a cup and try it for yourself. And who could blame you? There are few things on earth as satisfying, relaxing, and refreshing as a perfect infusion made from the world’s finest teas. But once you’ve broken the seal on whatever container held your tea, you may find yourself wondering how to properly store it. And if you don’t properly store it, you may find yourself wondering why your formerly incredible tea has transformed into one that is dull, lifeless, and boring.

In Order to avoid that awful moment, it is important to know your enemies. Or, more specifically, the enemies of your tea.

Light: Light is to tea what sun is to vampires. You should ensure that whatever container is going to hold your tea is completely dark inside, and that no light penetrates through any opening or crack. Barring this, whatever container stores your tea should be kept someplace dark.

Heat: Many people store their tea in their kitchens. This seems an obvious place, considering their kettles and cups and spoons are usually there, but it can be murder to fine tea. Stoves, toasters, refrigerators and microwaves all produce heat, and that heat rises to top shelves where people often store their teas. Simply put, if your tea is in your kitchen; store it down low, away from hot appliances, and out of the light. And do we even need to mention keeping your fine tea out of hot cars?

Cold: Many coffee lovers keep their beans in the freezer. NEVER do this to tea! Freezing fine tea damages it, and can render it spiritless and void of character. Ditto to the refrigerator, which though it is a great temperature for storing tea, runs the risk of infecting your beautiful leaves with the taste of whatever else lies within. Think how sad you would be to make a cup of Qi Shan Oolong, only to discover it tasted just like the lasagna you had for dinner the night before!

Air: More than light, heat, or cold, oxygen is the true enemy of fine tea. This is why it is of the utmost importance that your tea be stored in a truly airtight container. Most tea tins do not fall into this category, nor do most containers in general. If your tea came in a bag, simply folding over the top of the bag and taping it shut or sealing it with a clothespin will not do. The tea should be transferred to a new container, preferably one with some sort of mechanism for evacuating the air within, and stored properly.  We love this one, made by Vacu-vin: Click Here

If all these steps are followed correctly, your new purchase should provide you with many weeks of the enjoyment that comes from an exquisite cup of the world’s finest teas.

Monkey-picked tea?  Tea that was picked by monkeys instead of humans?  Though the idea sounds crazy, most tea lovers have seen it for sale and wondered if it was for real.   

(Incidentally, before we go any further, if you’re one of the few that haven’t yet seen “Monkey-picked Tea” for sale, click HERE. )

So is monkey-picked tea for real?  Are there actually specially trained monkeys picking tea somewhere in some remote part of China?  Did a monkey (as the legends tell us) witness a human picking tea and then imitate the action?  Were monkeys used in order to get to tea on the side of treacherous cliffs that humans couldn’t reach?  Are all the monkeys currently picking tea the descendents of a long line of tea-picking monkeys stretching back to antiquity?  Are there still monkeys picking tea in China?  Were there ever?

    
Illustration from Children’s book depicting monkeys harvesting tea. (1857)

The answer to all of these questions is the same:  no.  But how exactly did this idea of monkeys picking tea get started? 

In 1793, writer Aeneaus Anderson, in the company of British ambassador Earl George Macartney, travelled to China during the reign of the Qianlong dynasty.  Lord Macartney went at the behest of the Royal Family in order to gather information about how tea was grown, processed, and prepared, as well as to secure trade concessions for the East India Company.   According to historian John C. Evans’ Tea in China: The History of China’s National Drink:

“Anderson and other Europeans “invited” into Qianlong’s China were only shown and told what the Chinese desired.  When Anderson saw thick columns of smoke he knew a ‘porcelain factory must lie nearby,’ but never was he allowed to see one in operation.  Questions not meant to be answered were met with blank, uncomprehending stares.  Tea plantations spread out to the horizon on each side of the Imperial Canal but tea harvesting, processing, and even transportation were purposely kept from view.  When information was volunteered, it had to be treated circumspectly.

Once a Chinese man spontaneously offered to explain how tea was picked.  He told Anderson ‘Tea growers anger the monkeys living in the branches of the tea trees.  Out of revenge, the monkeys tear off branches and throw them on the ground.  In this way, tea harvesters only have to pick them up.‘”

Anderson truthfully admitted he had not witnessed the monkey-harvest himself although he nevertheless accepted the story as fact.  All of Europe read Anderson’s book and the monkey tea-picking legend found its way to the West.  This story had a particular appeal and fascination for the Victorians, no doubt due to the furor raised by Darwin’s theory of evolution. 

For over a century, children’s schoolbooks contained the story, and several generations of adults were convinced that tea was actually picked by monkeys.

Copyright © 2007 Kasora Special Reserve Teas. All Rights Reserved

These days, green tea seems to be turning up everywhere.  Now, thanks to the BluCreek Brewing Company of Black River Falls, Wisconsin, it’s also in beer.  Specifically, their “Zen” India Pale Ale, whose lovely label is pictured above.  Also here is a link to the company’s website: www.blucreek.com.  We now anxiously await our free case of beer, and will review it as soon as we are done drinking it.

If you’re one of the estimated 7.5 million Americans with Psoraisis, then you just got a really great reason to drink more green tea. 

Research published in the Aug. 18 issue of the journal Experimental Dermatology, shows that green tea (already known to supress inflamation) may hold promise as a potential new treatment for psoriasis and other inflammatory skin conditions, including dandruff and lupus-related skin lesions.

In  a prepared statement,  Dr. Stephen Hsu (an oral biologist in the MCG School of Dentistry and the lead investigator in the study) had this to say:  ”Psoriasis, an autoimmune disease, causes the skin to become thicker, because the growth of skin cells is out of control.  In psoriasis, immune cells, which usually protect against infection, instead trigger the release of cytokines, which causes inflammation and the overproduction of skin cells.”

Hsu and his colleagues believe that green tea might help treat psoriasis and other inflammatory skin diseases by regulating the action of the Caspase-14 protein gene marker, which regulates the life cycle of skin cells.

“That marker guides cells by telling them when to differentiate, die off and form a skin barrier. In people with psoriasis, that process is interrupted, and the skin cells don’t die before more are created and the resulting lesions form,” Hsu said.

SOURCE: Medical College of Georgia, news release, August 2007

 Copyright © 2007 Kasora Special Reserve Teas. All Rights Reserved 

Apparently, if you’re a Russian cosmonaut, you eat your tea with chopsticks.  Ok, we take back what we said about the solar powered Chinese tea kettle.  Now we’ve seen everything.

Interestingly enough, this is an American astronaut aboard a Russian space station, and the tea he’s consuming appears to be a green tea.  Did anyone else expect it to be black?

Also, check out the honey…

We thought we’d seen it all.   We were wrong.  Here, in a remote Chinese village, someone has fashioned the ultimate environmentally friendly tea kettle.  No word on how long the water takes to boil though…

P.S.  If anyone knows where we can get one of these, please tell us! 

Each month, World of Tea will highlight a selection from the world of low cost tea that we think is worthy of consideration.  We’ll tell you where you’re likely to find it, and exactly what we think of it. 

Name: Rabea Tea

Where to find: The tea aisle of your local middle-eastern grocery.

Price: About $9.99 for a two pound box.

Pick up a box of Rabea tea, and you’ll find this written on the side:

“The story of Rabea Tea began decades ago when brothers Ahmed and Abdul Qader Mohamed Saleh Baeshen  prepared a special blend of Ceylon teas that they shared only with family and friends.  This special blend gained popularity due to its distinctive mix of fine long leaves and the pure gold colour of its liquor.  The blend eventually became widely sold under the name “Rabea Tea”, initially in wooden chests.  This unique blend formula remains a closely guarded secret to this day.

Ever since it began, Rabea Tea has always maintained the quality and heritage that the Baeshen brothers envisioned for past and future generations to enjoy.”

We picked up a box of this tea (intrigued by its colorful package and the claims of excellence on its labeling), took it back to the Kasora office, and opened up the box. 

The first thing we noticed was the quality of the leaves.  Long, wiry, and slightly glossy, they had all the visual signs of quality in a good Ceylon tea.  We scooped the standard amount into an all glass teapot, added filtered water that had been freshly boiled, and started on our way to cheap tea nirvana.  The smell while the tea steeped was nice, but had us a little worried because of its unusual softness.  There was none of the customary “tannic tang” we’ve come to expect from Sri Lankan black teas, no “bite to the nose”, just a whisper of creamy caramel and the faintest whiff of leather. 

While the tea steeped we also noticed that it was the standard coppery red of all Indian and Sri Lankan black teas.  The promised “pure gold color” was nowhere to be found.  By now, we were reasonably convinced that we had purchased yet another box of cheap tea that was destined for the rubbish bin.  We could not have been more wrong.

Our first sips were a revelation.  This tea was a nearly perfect blend, achieving quality usually found in teas of much higher grade, and demonstrating clearly that it could stand alone with neither milk nor sugar being necessary additions.  Moreover, the flavor was rich and bright and full, without being overpowering in any particular direction.  Several of us noticed the faintest hint of chocolate and fruit in the finish, bringing to mind the flavor of a good Keemun.  When milk was added, the tea stood up well enough, but lost a lot of its uniqueness and its more tannic notes were completely buried in the creaminess.  Sugar however, was a different story, and with a lump or two this tea practically sings!  Flavors previously hidden emerge, a certain herbaceous quality presents itself, and one starts to suspect that the Baeshen brothers could charge a bit more for this tea if they felt so inclined.  Perhaps they’ve never tried it with sugar?

Copyright © 2007 Kasora Special Reserve Teas. All Rights Reserved