Tea, Tee, Té, Thé, Chai, čaj, Чај, чай, 茶, תֵה, 차, お茶 چای, شاي
However it is spelt or prepared, the word Tea is similar across the globe. A testament to its popularity as the 2nd most drunk beverage after water. From simple tea bags to elaborate Japanese tea ceremonies. The ritual of steeping tea leaves in hot water has been practised for hundreds, if not a few thousand years.
We designed this site to simplify the often complicated types & routines for selecting & making tea. We won’t go in-depth into history or botany, there are other resources which we would recommend you review.
Tea is harvested generally from Camellia Sinensis and its two main varieties, C. Sinensis var Assamica and C. Sinensis var. Sinensis. There are many hybrid types of unknown origin, such as C. Sinensis var.
Cambodiensis (used in Java bush tea). Most Tea is processed from these two shrubs of the Camellia genus.
Originating from China, the major shrub used Worldwide is the C. S. var. Sinensis type, whilst C.S. var. Assamica is used throughout India, as the name suggests (but is also grown more widespread).
Although the shrubs are the same, teas are different based on many factors. The location or Terroir. The different leaves used for processing (or stems/twigs in the case of Tea such as Kukicha, twig or bōcha tea) and Processing method. Some Teas have added herbs and flowers for extra flavour (Jasmine for example).
We will offer some insights, as we travel across Asia on the varieties available and the odd recommendation for a tea shop or tea plantation if you happen to be in the area.
As the subject of Tea is so vast, we will only be discussing Teas made with the C. Sinensis shrub. Not herbal teas, or known more generally as, ‘Tisanes’.
For our ‘Tea’ recommendations, Tea Plantation & Tea shop visits click here. (to follow)