Next to water and coffee, tea is one of the most
commonly consumed beverages in the United States. It has been a prominent drink
from the beginning of history through today and with the large expansion of
cafes it continues to grow in popularity. Although, most hot cups of tea carry
the basic traits of calorie free, clean taste and comforting feel, tea also
comes in a variety of different tastes and aromas to add to the experience. Its
unique characteristics are a result of its slow, simple journey from field to
cup. From cultivation through the finishing touches, the product is respected
with patients and delicacy every step of the way.
In the beginning, tea plants, also known as camellia
sinensis, are planted in tropical and subtropical climates. They mature the
best in higher elevations with a decent amount of yearly rainfall. After the
seed is planted it takes three long years before it is ready to be harvested.
However, the higher the elevation the slower the plants grow which has proven
to enhance the flavor of the finished product.
Tea leaves, or ‘flushes’, form at the top of the plant
when it is ready to be harvested. In the early morning before the sun becomes a
threat, the flushes are hand plucked to minimize the bruising or damage to the
leaves that machines would cause. Each plant will grow a new flush every week
to two weeks during the growing seasons which occurs once in the spring and
again in the summer. From the camellia sinensis plant white, black, green and
oolong teas can be derived. After the flushes are plucked, the leaves risk
immediate fermentation. They will begin to wilt and oxidize unless they are
dried or heated immediately. As they oxidize and wilt the chlorophyll breaks
down and tannins are released. Heating the plant without drying will halt the
oxidation process.
The level of oxidation that the leaves endure
determines the classification of the tea: White is wilted and un-oxidized,
Green is un-wilted and un-oxidized, Oolong is wilted, bruised and partially
oxidized, and Black is wilted, sometimes crushed an fully oxidized.
From these classes of teas different
blends can be concocted. Tea leaves are very impressionable which can make it
challenging to protect them from their environment; however it also makes it
easier to blend. The majority of teas sold in the United States are blends.
Blending is the art of enhancing the aroma and taste of the tea by introducing
a variety of scents and flavors. Flowers, herbs, citrus oils and spices are
some of the many ingredients used to blend the teas into the large variety
available today.
Tea is a very simple and complex beverage all in one.
Understanding its journey from its slow and steady start to its quick finish
adds to the experience of each sip. From basic classification to the added
flavors and aromas it is no wonder that it has gained the respect and topped
the list as one of the largest consumed drinks in the United States and even the
world. Enjoy the clean experience! Your body will thank you.
With all of the hype of a new baby on the way the last weeks leading up to your due date of your first
child can be very mentally exhausting. Not only are you overly excited and
overwhelmed for the arrival, but you are most likely anxious about giving
birth and having the full responsibility of another human beings' life. In addition, you have to get your whole work life and
at home life prepared for the huge life change.
As if that wasn't enough, you are probably not well rested from: the many bathroom
breaks every night, supporting an extra 20-30lbs of a constantly squirming baby in
your belly and entertaining the lengthy, repetitive (but appreciated) conversations
including: how you are feeling, what are you naming the baby, are you craving
anything, are you excited, how does your husband feel and so on. 
