TEA

Technically speaking.

According to theEncyclopedia Britannica, tea is the dried leaves of the plant CAMELLIA sinensis. Next to water, tea is the most universally consumed beverage. In the United Kingdom, annual per capita tea comsumption approximates ten pounds. Over 100 million pounds of assorted teas are enjoyed in the United States each year.

Historically speaking.

The history of tea goes back thousands of years. Probably soon after fire was discovered, man found a way to heat water and tea was brewed using the plants growing at hand. Early man was aware of his surroundings and learned what to eat and what to avoid eating by watching animals and birds Today's world has vast stores of information available on herbs thanks to those who spent their life's work studying and recording the reference material we use today. Earliest records were kept by the passing down of stories and legends. Just as people are remembered through legends, so are their plants. Eventually, words were recorded and tales and sayings remain with us. Many references to tea appear in vast manuscripts, such as Alice in Wonderland: "Alice looked all round the table, but there was nothing on it but tea." On steeping teas, Sir Kenelm Digby (1603-1665) wrote: "The hot water is to remain upon the tea no longer than while you can say the Misere Psalm (Psalm 5) very leisurely." Various explorers used teas as a bartering tool. Tea became a valuable substitute for money.

Early medicinal uses.

Teas were not blended only for sipping pleasure. Teas were also blended to bring relief from pain, fever, stomach upset, etc. Teas were brewed from leaves, berries, bark and roots of various plants depending on the remedy. Some teas were made into a compress and applied to a wound or sore area, while most were sipped and the healing process took place within one's body. In addition to tea, during the 18th century, other plants used medicinally included anise, artemisia, basil, bergamot, borage, cootsfoot, comfrey, hops, hyssop, lemon balm, lovage, mints, pennyroyal, sage, tansy and yarrow--just to name a few. Herbs do not contain caffeine and so do not leave the drinker with a let down or depressing aftereffect. Some teas are brewed for their stimulating qualities, leaving the body invigorated and revitalized.

Steeping time.

If tea tastes bitter on occasion, consider the steeping time. Tea boiled or steeped too long releases too much tannin, giving the tea a bitter taste. Commercial teas brew within three to five minutes, while herb teas (which rarely become bitter) must be brewed for at least six to ten minutes.