MERU TEA: FOR THE NOVICE, CASUAL CONNOISSEUR, WINE ENTHUSIAST, TEA MASTER
Yes. And no. Harvesting and manufacturing of tea has a great impact on the finished size of the leaf — it's the leading factor in determining the tea grade. In the traditional Orthodox method of hand plucking, of the top two leaves and the bud — the leaf panicle — are harvested. This yields all of the possible leaf sizes and grades. (As the leaf is rolled and processed, smaller fragments break off yielding fannings and dust as well as the finished full leaf.)
The other method of harvesting and processing is known as CTC (crush or cut, tear, curl). The tea is machine harvested in this method, then processed through the Cut, Tear, Curl machine during the leaf cell disruption stage of manufacturing. CTC tea includes more lower-quality leaves from further down on the plant, but processing is much more efficient and offers higher yield per leaf. Often, the quality of larger sized cut leaf (BOP) is comparable to a whole leaf plucking.
The largest leaf in a panicle is known as the "pekoe" leaf.
However, while a cut leaf processed in the same manner as a whole leaf may be of a similar quality, it may also be less flavoury, as machinery which harvests cut leaves also includes inferior leaves in the plucking. Thus, the extra categorizations of "Tippy, Flowery or Golden" in grading can sometimes be worthwhile to a consumer assessing a tea.
After withering 12-16 hours to reduce the leaf moisture, green and sometimes white teas undergo steaming or firing, which neutralizes the enzymes responsible for fermentation. Thus, their flavor is the closest to the natural leaf. Black and oolong teas undergo oxidation, or fermentation, although this procedure is radically different from the fermentation of alcohol.
Tea fermentation begins with a process known as leaf disruption. Once withered, the cellular structure of the leaf is broken by bruising the leaves, either by shaking or rolling them. This releases enzymes that combine with polyphenols and other constituents in the leaf, beginning fermentation. Now the leaves are left to change their molecular structure, darkening in color from coppery red to a rich brown and finally black. Air circulated through the leaf trays encourages the fermentation process and keeps the excess moisture from building up during this stage.
How does it work? Fermentation changes the chemical composition of tea, by increasing volatile flavor compounds giving black tea its distinctive flavor and aroma. Fermentation which is too quick or at a high temperature destroys compounds in tea leaves, leaving them "winey" or overfermented. To avoid this, oxidation is repeated several times at various low temperatures for different lengths of time, ensuring optimal flavor. Firing or drying stages in between the oxidation stages stop the enzymatic action, and add a layer of control over the flavoring process. This also explains how we get "semi-fermented" black teas —oolongs.
Oolong teas are generally only produced by China and Taiwan (Formosa), the latter being more desirable tea of this type. As with black tea, oolong tea is fermented, but the fermentation is shorter in duration: while most Chinese oolongs are 15% fermented, Formosa Oolongs are usually 75% fermented, giving them a richer body and rounder cup. On a broader scale, however, fermentation for oolongs follows a much shorter range of fermentation:
| FERMENTATION TIMES AND DISRUPTION METHODS: | ||
| BLACK: | 100% | CUT (IF BY CTC METHOD), SHAKEN OR ROLLED |
| OOLONG: | 15-75% (TYPICALLY 40-70%) | SHAKEN OR ROLLED |
| GREEN: | 0-15% (TYPICALLY UNOXIDIZED) | ROLLED OR SHAPED |
| WHITE: | UNOXIDIZED | |
The name of the Darjeeling region derives from "Darjiling", meaning "the place of the Dorje" — the Mystic.
Nestled in the Himalayas at an altitude of 2134 meters, the town of Darjeeling is home to 86 tea estates which consistently have the greatest quality tea in appearance, color, aroma and flavor of all the true teas, giving them the distinction "The Champagne of Teas".
We are assured you will find our Darjeelings as mystical as the region they grow in. Sweet, astringent, full-bodied yet light.
In addition to offering only the finest authentic teas from the Assam, Nilgiri and Darjeeling regions, MERU has selected three exquisite teas from gardens famous for their biodynamic farming methods: Makaibari Estate and Ambootia Estate. Not only do the farming methods of these estates — internationally certified— ensure uncompromised quality and purity in these teas, they represent a way in which sustainable agriculture can be a profitable enterprise, while also supporting the local community with education and health benefits.
For more information on Darjeeling Teas, see [TEA MASTER]. To view MERU's present estate offerings, CLICK HERE.
As a wine enthusiast, you've heard at some point about the antioxidant properties of red wine. If you've been hearing anything about the health benefits of tea, you've heard the words "antioxidant", "polyphenol" and "flavonoid" and possibly "catechin". What are all those things, will knowing what they are make me drink more tea? They should. Here's why.
Let's start with antioxidants. Antioxidants are chemicals which neutralize free radicals. Free radicals are molecules — side products of cellular damage caused by pollution or aging — which react negatively with other important molecules like DNA, causing malfunctions and injury on the cellular level. The destruction they produce may pave the way for diseases like heart disease and cancer, among others.
Fluoride and catechins in tea inhibit bacterial growth in the mouth, lowering risk for cavities and gum disease.
Flavonoids are the largest group of chemicals found in tea, and are a natural class of antioxidant, which means they occur naturally in tea. A specific class of flavonoids are polyphenols. Black and semiblack (oolong) teas contain high amounts of polyphenols, but the fermentation process which gives black tea its rich flavor and caffeine also destroys the polyphenols with the most health benefits: catechins.
Green tea has the highest level of the catechin EGCG, which may be the most promising natural anticancer compounds ever discovered. This antioxidant binds to a protein found on tumor cells and dramatically slows their growth in a wide array of cancers including cancers of the bladder, prostate, esophagus, and stomach and most recently, skin cancer.
In addition to their cancer-fighting properties, the specific antioxidants found in tea have a long list of well-documented benefits against diabetes, heart disease, gum disease, allergies, viral infections, neurological disorders, and more.
There is a wealth of information to convince you to drink more tea for its health benefits. MERU's teas and tea blends will convince you to drink tea for the breadth of its incredible flavors and textures. From green and grassy to a full-bodied muscatel finish, there is a tea to suit every taster's palate. Here's a good place to start:
We think you'll enjoy some of the teas listed below to familiarize yourself with the world of tea. If you're an adventurous sort, though, browse our entire selection of Meru Tea and see what other teas interest you.
