Spring is the time for harvesting the first tender buds of th tea plant, and many tea lovers are excited about tasting the new crop.  Tea is an agricultural product like wine and just like the production of wine, the yield, character, color and flavor of each  tea is determined by a long list of variable factors.  Some of these are the location of the plantation, altitude, climate, seasonal changes, cultivation and plucking methods and processisng of the leaves.

Unfortunatley, this year, the weather has been anything but kind to the tea plants in many different growing regions of the world.

• In Sri Lanka, tea growers experienced a 12% drop in crop production due to poor weather. Since Sri Lanka is a large tea exporter of particularly black and oolong tea, this means that there will be less of these teas on the world market, thus effecting their price.
• The same holds true for Kenya and South India – both producers of black teas.
• According to a report published by the World Tea News, many key areas in China have experienced critical rain shortfalls or lingering cold temperatures. Cold weather has damaged the tender young shoots of the tea plants in many regions  and in the West Lake are, which is famous for the production of Dragon Well (Lung Ching), farmers expect significant losses due to the coldest spring in 10 years.
• The Yunnan region, where Pu-erh and black teas are produced, the worst drought in 50 years has delayed the harvest and greatly reduced the yield – also resulting in increased wholesale prices for the 2010 crop. 

The best recommendation I have for consumers is to stock up on the still available 2009 harvest because once this year’s teas hit the market, all of us tea drinkers must be prepared to dig a little deeper into their pockets.

Latin Name:   Melissa officinalis

Parts used:  fresh or dried leaves

Action: Nervine, Sedative, Mild Antispasmodic, Carmenative, Antiviral, Diaphoretic

“Lemon Balm: To cause the mind & heart to become merry,

to strengthen the weakness of the spirit and heart, and to comfort them”  (Serapion the Younger)

This quote by Serapion perfectly summarizes the qualities of this wonderful and tasty herb. Lemon Balm is a member of the mint family and its Latin name Melissa comes from the Greek word for honeybee,  since bees tend to favor this plant. It is also thought of as  the “elixir of life” ensuring long life and extended youth.

While I am not sure about the life and youth extending qualities, I do know and value Lemon Balm’s calming and soothing qualities. Herbalist Rosemary Gladstar considers this herb one of nature’s best nervines. Lemon Balm’s leaves and flowers contain volatile oils and tannins that have a relaxing, antispasmodic effect on the stomach and nervous system. This makes it an excellent remedy for a nervous stomach and general exhaustion.  Since lemon balm is also a mild sedative, which means it directly relaxes the nervous system and eases tension, a cup before bedtime can help you fall and stay asleep. Lemon Balm has a high safety rating and is recommended for adults and children alike. While an infusion of this herb can have immediate effects, it is also recommended for long term use to nourish an overtaxed nervous system.

For a delicious nervine tonic, Gladstar recommends blending equal amounts of lemon balm, oats and chamomile. Mix the herbs and infuse with boiling water. Steep for 10 -15 minutes and enjoy!

The temperatures here in Phoenix are still pleasant, but the inevitable summer heat is just right around the corner. Many of my tea-loving customers have already  switched to the cooler version of tea and drink it iced! 

The creation of  iced tea had its beginning at the World Fair in St. Louis, MO  in 1904 where trade exhibitors from around the world clebrated the 101st  anniversary of the Louisiana Purchase. Richard Blechynden, one of those exhibitors  was an Englishman who owned a tea plantation in Sri Lanka.  He wanted to give away free hot tea samples to promote his product. Unfortunate for him, a heat wave rolled in and nobody wanted his hot tea, but was looking for something more refreshing.  Since ice was another featured item at the fair, Blechyndon took the opportunity and poured his tea over bits of ice and served the “new” drink to the thirsty visitors. Iced tea gained in popularity and today about 80% of the tea consumed in the U.S. is iced tea.

 Making iced tea from loose tea leaves is simpler than ever and may even have higher levels of antioxidants than bottled teas (a recent UCLA study found “no measurable catechins (an antioxidant) content at all” in two popular mass market bottled iced teas).   In addition, when you make the tea you control the sweetness and the freshness.

 To make ice tea from loose tea, all you need is a pitcher, tea filters (“t-sac”),  and of course a good tea.   There are two methods to make iced tea: the hot method and the cold method.  In both recipes you’ll need 1 teaspoon (about 2 grams) of loose tea for every 6 ounces of water.  To make 2 quarts you will need just over 10 teaspoons of tea.

 Cold brewing method – using room temperature water in a pitcher or similar container, add the right amount of your selected tea.  Fill the container with water and allow to steep 2-8 hours (overnight works fine).  Cold brewing is easy and makes for a very nice smooth taste

 Hot Brewing method – bring water to the temperature appropriate for the tea you have selected (boiling is fine for black and Rooibos but allow the water to cool 1 minute for green tea brews).  Steep as appropriate for the respective tea varietal.  Remove the leaves promptly and allow to cool and serve over ice.

 Many teas and herbals are great iced. Nilgiri from India is one of the best iced black teas if you are a purist and Rooibos (caffeine free) is rich in minerals and therefore a great way to replenish electrolytes. Rooibos is also very low in tannin which gives it a smooth flavor that especially children like. To add a little variety, try some of our special summer flavors like “Lemon Soufflé, Banana Split, or Razzleberry!

 Regardless which tea, tools and technique you choose, preparing your own iced tea has never been easier.  More and more studies indicate that tea is a healthy drink and iced tea is a great way to enjoy tea.

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Aside from the Chinese tradition to serve oolong and pu-erh teas gung fu style, or the Japanese traditional use of Matcha during the tea ceremony, there are many other practices of serving tea. Each culture that has come in touch with tea,  not only embraced its wonderful taste, but also created special ways to prepare and serve it. The most well known of these practices is probably the English way of serving afternoon tea which can be enjoyed not only in England but in tea rooms around the world. There are, however, many other practices surrounding tea, some of them very elaborate and others more practical  and simplistic:

Tibet – In Tibet, tea is considered  a sacred offering and is known as “Bodja”. To make this green, salty tea, a piece of  brick is ground up and boiled in hot water for a few minutes. It is then strained into a churn and mixed with yak butter or goat milk before served. (I have to admit, this would not be my “cup of tea”…)

Russia – Russians drink primarily green and black teas and prefer it without adding any milk. Instead of cups, Russians serve tea in a tea glass and take a sugar cube or a spoonful of jam in the mouth before sipping the tea.

Tea is traditionally prepared in a Samovar which is an elegant tea brewer often made of silver or stainless steel and beautifully shaped. In the middle, it consists of a compartment for heating water which can be drawn from a spout. Very strong tea is brewed in a small tea pot which sits on top of the samovar. A small amount of this strong tea is poured into a glass and then diluted with the hot water to taste. The samovar keeps tea hot for hours and is a convenient way to offer tea any time of day.

There are many more tea traditions, the best known, of course being the English Afternoon tea. Afternoon tea can be enjoyed in many venues here in the city, but if you would like to enjoy your oolong tea gong fu style or try a traditional bowl of Matcha, visit us at Souvia, where we will take you on a journey in to the world of tea.

India – Tea is by far the most popular drink in India and can be bought anywhere from restaurants to street vendors. Indians drink their tea strong with lots of milk and sugar. One traditional way of making tea or “chai” is to boil black tea in milk, adding spices such as cardamom, pepper, ginger and cinnamon.

Iran/Afghanistan – In both countries, tea is considered the national drink. Green and Black are the favored varietals and consumed with lots of sugar. Tea is traditionally served in brightly colored porcelain cups.

Egypt/Morocco – Egyptians and Moroccans alike are avid tea drinkers and like their tea strong and sweet, but without milk. In Morocco, it is the patriarch of the household who pours the tea. He does this by holding a long-spouted pot high above lined up tea glasses as he pours, so that the tea in each glass is slightly frothy. Tea is served with a cookie or small candies.

In Egypt, tea is served on a tray with a glass of water on the side as well as mint leaves which can be chewed or put into the tea for flavoring

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While the traditions surrounding the preparation of tea might vary from culture to culture, there is one common idea to all of these practices This idea is to take time out, not only to enjoy a perfect cup of tea, but to take a break from the day’s activities and to simply be!