You are currently browsing Sir William of the Leaf’s articles.
Ceylon teas are normally categorized by the elevation they are grown at. They can also be categorized by the growing region or the estate, if it is a single-estate tea. The elevation is the critical factor in distinguishing between different Ceylon teas. It is all due to how the elevation affects the final outcome of the product. There are three different elevation levels that Ceylon teas can fall under:
- Low grown: 1000-2000 ft.
- Mid grown: 2000-4000 ft.
- High grown: 4000+ ft.
The science of why these teas possess such different characteristics is due to what takes place chemically during the oxidation process. As the cell walls of the leaves are crushed, various polyphenols and a chemical called polyphenol oxidase come in contact with the oxygen in the air. This is what morphs the leaf from green, to the coppery color so familiar in black teas. In one specific reaction, catechins (a group of polyphenols) within the leaf are chemically converted into compounds called catechol tannins. Tannins contribute the astringency, briskness and the heavy mouth feel that some black teas display on the palate.
There are two catechol tannins that affect black tea characteristics more than any other. They are theaflavins, which are present in high grown teas, and thearubigins, present in low grown teas. Black teas that are lighter in body, have a more concentrated aroma and bright gold/red color, have higher concentrations of theaflavins. Black teas that have a heavy body, are more brisk and have dark brown hues, have greater amounts of thearubigins.
CTC teas are representative of what thearubigins display in the cup. The fast rate of oxidation boosts thearubigin levels even higher than normal. Orthodox black teas such as those produced in Darjeeling as well as high elevation regions in Ceylon, such as Nuwara Eliya, are the showcase teas for theaflavins.
Sri Lanka produces a very high amount of orthodox teas, considering the fact that CTC teas are so common in India. About 94% of production is orthodox, while the other 6% is CTC or fannings.
Praise to Sir Thomas Lipton for purchasing all of the blighted coffee farms and converting them.
[Editor's note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Certain teas possess different qualities based on many factors: location of growth, climate, elevation, soil, processing, etc. This is what makes each tea unique, and thus the enjoyment of connoisseurship.
Sometimes a tea has a certain attribute due to either induced stress, or natural stress (abiotic stress or biotic stress). The most common of the stresses are as follows:
- High Elevation growth
- Frost Damage
- Rocky Soil
- Insect Damage
- Shading
Decaf Darjeeling
The most common of the high elevation teas are from Darjeeling. Tea thrives off of humidity, sunlight, loose soil, and moderate temperatures. In the case of Darjeeling, the high elevation causes dormancy in winter, because of the cold temperatures.
Daylight is also reduced to below twelve hours. Altitude also makes for a less humid climate and much stronger UV rays. Chemically what this means is that the plant has very concentrated aromas and flavors because of the stress that it must endure through growth. This is what gives Darjeeling teas their unmistakable characteristics.
Frost in most tea growing regions means that the crop is ruined. The freezing weather, in the eyes of the farmer, destroys the leaves. Although in Nilgiri their most highly prized teas are “frost” teas. The freezing weather pushes the plant to produce chemicals as a reaction to the cold. These chemicals are seen in the increased aroma of the tea, dry leaf as well as in the cup.
WuYi oolong teas are usually grown in rather rocky soil. This is why they are reputed to have “yan yun” or rock taste. The plant must work harder to push its roots through the soil to pull out nutrients. This means that the plant cannot take the amount of nutrients it normally means, so it must adapt and learn to thrive off of little. They must produce compounds with the nutrients that they have access to.
Iron Goddess Oolong
If you have ever heard of Bai Hao, or Oriental Beauty oolong, you might have heard stories about insects chewing on the leaves and maybe even as far as that the taste is a result of the saliva of the insects. Now, it is true that the insects are responsible for the taste that gives oriental beauty its remarkable flavor, but it is not the saliva. The plant, once bitten by the insect, produces chemicals that are meant to combat the insects and ward them off. These compound contribute to the taste and aroma.
Shade grown teas are mostly produced in Japan. A good example of a high quality Japanese shade-grown green tea is Gyokuro. The dark, emerald green color is a result of the farmer shading the developing leaves. This boosts chlorophyll production in the plant, as well as the amount of nutrients that it takes from the soil. The shade also contributes to higher caffeine content, bitterness and a chemical called L-theanine. This is the component said to give Japanese green teas their notable “Umami” taste.
Stress can be a good thing sometimes!
[Editor's note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
[Editor's note: William Dietz, aka "Sir William of the Leaf", has moved on to other things. We wish him all the best.]
As a first post, I would like to start out with an introduction. My name is William Dietz, alias “Sir William of the Leaf.” I am eighteen years old and currently live in a cozy dorm room in Indiana. I am originally from the great state of New Mexico, but education called my name elsewhere. Marketing will be my intended major, with a minor in video production. I enjoy a mix of business and the arts.
As far as all things tea related in my life, I am certified through the STI through level three, a Certified Tea Specialist (by their standards). I have experience in writing and tasting through my personal tea blog, which covers topics ranging from reviews of all types of tea, cultural information, production methods and a bit of history and information about the different growing regions. I have been infused with tea love for three years and hope to share that love with all the readers of this fine blog.
Nilgiri
The topics that I will probably be posting about will be centered around Chinese, Taiwanese, and Nilgiri teas. As a hobbyist, those are the areas which I study most. I do enjoy all tea, though, so there shall be a healthy mix of topics.
Tea can be consumed in many different ways, and I am usually open to most of them. The favorite of mine is making it loose leaf, usually in the traditional manner. I lean heavily on the pure side of teas, i.e., unflavored, but I do venture out of my comfort zone if I am so inclined. I can handle a tea bag every now and again if there is nothing better on stock. Ready To Drink (RTD) teas are a bit trickier. There are only two brands which I ever buy. Powdered or concentrated teas are abominations (my personal opinion) of which I do not partake. This is all up to personal opinion, of course, but I do have to introduce my personal feelings about these subjects right up front. I try to make reviews and knowledge as unbiased as possible, but it will slip up occasionally.
I do hope you got to know a bit about me (the new guy) and I hope you enjoy my posting and subject matters. If not, I do accept hate mail on my email address: sirwill@gmx.com
If there is anything else one might want to know, shoot me an email as well. I appreciate the conversation thoroughly!
[Editor's note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
