Learning Column

As a crew of engaged learners of tea we have been fortunate to receive wonderful questions on tea, its history, preparation and ways of diving deeper into the various varietals.
It is important that our community of tea enthusiasts can collaborate, share ideas on tea and all its wonder. Tea is a live and dynamic product and its agricultural roots shift the focus and taste profile year after year of this ancient elixir.
We have enjoyed educatating people worldwide with teaching and talking tea and now begin with the idea of allowing this section of Art of Tea site to be a guideline for people to use. However it has time and again come to my attention that each person has their own way of preparing a perfect cup of tea. Through exploration, one’s finds their own ritual whether systematic or spontaneous. The way of tea is truly a personal experience. We are developing an innovative look at tea and all it’s splendor... Come back periodically to learn more about tea and as always we would love to hear your feedback.

What is tea?

Exploring a tradition over 5,000 years discovered accidentally by a wonderous Chinese Emperor, Sage, and Philosopher when some tea leaves blew into a his pot of boiling water. He claimed its wonder and the rest is history. All tea comes from an evergreen plant known as Camellia sinensis, which thrives in highland tropics and sub-tropic regions. There are hundreds of varietals of the tea plant grown with four main types: China, Assam, Cambodia, and sub-varietals of China and Assam types.

Most tea or Camelia sinesis plants that are harvested are kept at an ergonomically sound level of about 3-4 feet in height. There are over 2500 unique varieties of tea. Like wine, tea comes from one bush, and depending on the region, weather conditions, soil, and particular crafting of farmer and artisan the tea will deliver varying finished results with a desired catagory fitting into one of five major categories: White, Green, Oolong, Black, and Pu-erh Tea. While herbal select botanicals and/or fruit infusions are reffered to as tisanes.