by Veronica

From the dynasties' porcelain cups to the morning mugs of the 21st century, tea definitely stood the test time. It has always been a favorite stress reliever for its drinkers, old and young. A classic beverage that never goes out of style. Today, tea have different faces. With the numerous innovations it has gone through, do we still have the idea of what tea really is? Let us all have a quick look, shall we?

Tea is a leaf infusion from the plant Thea sinensis or commonly known as the tea plant. It is an evergreen shrub that grows to a height of fifteen to thirty feet and has a white blossom with yellow anther. This plant is largely produced by countries with the greatest tea consumers such as China and Sri Lanka (Gatchalian & De Leon).
Tea can be classified according to its method of manufacture:

Black Tea is the result from the infusion of fully fermented tea leaves. The process of fermentation is responsible for its mellow flavor and aroma. It also gives off the reddish brown color in tea.

Oolong Tea is from slightly fermented tea leaves. It is has the characteristics of both green tea and black tea. It is a flavorful tea with a light amber color.

Green Tea is unlike the first two classes of tea because it is not fermented. The leaves are steamed and dried resulting into lightly colored leaves. These leaves were believed to have higher tannin content than the ones used in making black tea. It is known for its brisk flavor that appears to be clear and sparkling with a pale gold color.

These different classes of tea means that the flavor, strength and appearance of tea depends on the oxidative process that would occur on the tea leaves using its natural enzymes. This oxidative process happens when fermentation is involved in the process of producing the tea. This is why the process of fermentation is very important in manufacturing tea.

So the next time you will be drinking your cup of tea, you will be able to determine what class of tea is and even the plant’s scientific name!

Source: M. Gatchalian & S. De Leon (1992). Introduction to Food Technology. Philippines: Merriam & Webster, Inc.
Credits to the following for the picture:
http://www.theartfulstencil.com/silhouette-tea-cup.html
http://www.quotegarden.com/tea.html
http://asunder.deviantart.com

• Avoid excessive heat or cold
• Rainfall must be 1200 – 1500 mm per annum
• A few hours of light per day
• No strong winds
• The higher the altitude, the better.

• Arabica is known as “kapeng Tagalog.” It could be grown productively in cooler places with an elevation. It thrived in Batangas before it was wiped out by coffee rust at the turn of the 19th century. It is also considered the coffee of the world market because of their superior flavor and aroma.

• Robusta is known by its local name as “kapeng robusta.” It is harder and yields more than the Arabica but has the poorest flavor and aroma.

• Excelsa is locally known as “kapeng excelsa.” This variety is more tolerant to drought, nematodes and rust than other varieties. It has better flavor and aroma than Robusta and Liberica.

• Liberica is known as the famous “kapeng barako” or “kapeng amerikano.” It is also characterized with the strongest pharmocopial taste and flavor. It is also tolerant to drought, quite resistant to nematodes and grows in a wider type of soil.

Turkish Coffee