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Tea comes from the leaves of a tree called Camellia Sinensis. Although the tree can grow over 30 feet tall it is cut short like a bush so that leaves can be plucked easily when harvesting.
Elevation, climate, and soil are all growing conditions that will effect how a tea will taste.
A way of keeping tea fresher longer is to store in airtight containers, free of moisture and out of sunlight.
Tea is grown in India, Sri Lanka, China, Indonesia, Argentina, Kenya, Japan, Taiwan, Bangladesh, Uganda, Malawi, Turkey, Iran, Brazil and Tanzania.
India is the world's largest tea producer.
Most tea falls into one of three categories; Black, Oolong and Green. Other categories include White and Yellow.
Easily 80% of caffeine can be removed from regular tea by pouring hot water over the leaves.
Water quality effects how a tea will taste. Spring water is recommended because of the mineral content and lack of additives like chlorine and fluoride, which harm tea taste.
Oolong tea is a partially fermented tea that is brownish in color and usually served in Chinese Restaurants.
Roots, stems, flowers and parts of plants are used to make herbal tea. Herbal tea does not come from the leaves of a tea plant, therefore, is not considered "real tea", but a tisane. Usually it does not contain caffeine.
Laborers harvest tea by hand plucking the leaves, which are then dried and processed.
Delicate, malty, smokey, full bodied, woods, fruity & aromatic are all words used to describe tea taste.
Withering, firing, oxidation, grading/sorting, and packing are the four steps in manufacturing tea.
It has been proven that the consumption of tea may prevent disease and prolong life.
Darjeeling is called the Champagne of teas and is grown in India's Himalayas.
Earl Grey is a tea blend scented with the oil of the fruit called citrus bergamia. (If you take medications that interact with negative side effects with grapefuit, please contact your doctor before drinking this tea.)