TEA FACTS

• The Irish are the world's largest individual consumers, each person on an average consuming 3.2 Kg per annum, or 5 cups a day.


• Experienced tea pickers collect up to 30Kgs (70 pounds) of tea a day by hand.


• One tea bush will produce tea for at least 50 years.


• It takes years for tea to grow on land where lightning has struck or humans have lived.

• A Kg.(2.2pounds) of tea will yield more than 400 cups of brewed tea.


• In Darjeeling 100kg of green leaf yields only 20kg of product after processing. Of this only 10kg is top quality (FTGFOP - fine tipped golden flowery orange pekoe),

TEA SUPERSTITION
BELIEVE IT OR NOT

1. If two women should pour from the same pot, one of them will have a baby within a year.
2. Two teaspoons accidentally placed together on a saucer, points to a wedding or a pregnancy.

TEA MARKET REPORT

PRELIMINARY MARKET : CTC Leaf

SALE NO : 25 CENTRE : CALCUTTA

Based on: Kolkata Auction Time : 12:30 a.m.

SOLD : 78 %

DEMAND : Good demand.

LEVELS : Only Assams offered so far which are tending dearer by Re1/- to Rs 2/- occasionally more followed quality.However,bolder brokens are selling around last levels.

OPERATIONS : Western India buyers quite active on liquoring sorts.Tata fair support. HUL silent.Other internal sections operating.Exporters active on the bolder brokens.

India – Tea Capital of World: A Health Drink of Century

India – Tea Capital of World: A Health Drink of Century

The tea industry in India is about 179 years old. India being the largest producer as well as the largest consumer of black tea in the world, tea has become one of the most important commercial crops of the country. The commercial production of tea started in India in the late 1830s, before which, the tea plant was growing wild in the jungles of north east Assam. The Government has been making concerted efforts to push the Indian tea to the forefront of the plantation sector. India obtained Geographical Indication (GI) registrations for Darjeeling, Assam and Nilgiri tea. A geographical indication is a name or sign used on certain products which corresponds to a specific geographical location or origin (eg. a town, region, or country). The use of a GI may act as a certification that the product possesses certain qualities, or enjoys a certain reputation, due to its geographical origin. The Indian tea logo being registered as a certification mark is a testimony to the quality it offers in terms of a leisure drink. The Indian tea is exported worldwide. Some of the major importers of Indian tea include Russia, UK, USA, Singapore, Sri Lanka, Poland, Germany, Afghanistan et al. Apart from India, other countries that produce tea are China, Sri Lanka, Kenya, Turkey, Indonesia, Vietnam, Bangladesh, Malawi, Uganda, Tanzania and others of such likes.

There are distinct tea growing regions in India which are geographically separated, thereby, producing entirely different varieties of tea in terms of aroma and flavour. These regions include Darjeeling, Assam, Nilgiri.

Darjeeling – Nestling in the foothills of the snow-covered Himalayan range, Darjeeling is home to this exclusive tea. The cool and moist climate, the soil, the rainfall and the sloping terrain all combine to give Darjeeling tea its unique “Muscatel” flavor. The combination of natural factors that give Darjeeling tea its unique distinction is not found anywhere else in the world. The tea has over the years acquired the reputation of being the “Champagne of Teas.”

Assam – The land of the Tiger and the one-horned Rhino, Assam ensures a phenomenal tea growth here. These teas offer rich, full-bodied, bright tea liquor. For those who favor a bright, strong cup of tea, Assam is “your cup of tea.”

Niligiri – The Blue Mountains or the Nilgiris are situated in South India. They are a picturesque range of undulating hilly landscapes where tea is grown. The climatic conditions favor the fine, elegant flavor and brisk liquor of Nilgiri teas. If you like a fragrant tea with good body and superlative flavour, Nilgiri should be the one for you.

SOME BOOKS MUST - HAVE IN EVERY TEA LIBRARY

Whether you're an amateur tea connoisseur or a full-blown tea professional, these are some great books to read over your next cup of tea.

The Tea Companion (Connoisseur's Guides) -- Jane Pettigrew. This book is a great introduction to the world of tea and a must-have in every tea library. Pettigrew covers all of the basics from historical background to tips on buying and preparing tea. The book's real value, though, is in the detailed country-by-country examination of tea types and growing regions. It's a great little reference and my number one recommendation for new tea drinkers.

The Book of Green Tea - Diana Rosen. For those who want more information about green tea, this is a great place to start. Rosen's discussion of the processing methods used to manufacture green tea in China, India, and Japan is clear and technically accurate. The sections on health and wellness associated with green tea are also useful. Good information for new tea drinkers.

The World of Caffeine: The Science and Culture of the World's Most Popular Drug -- B. Weinberg : This book presents the natural history of caffeine through tales about coffee, tea, and chocolate. It's a fascinating look at how integral these beverages have been in world history. The final sections of the book discuss science and health issues of caffeine consumption.

A History Of The World In Six Glasses -- Tom Standage. This well-written book also explores how some of our favorite beverages -- beer, wine, spirits, coffee, tea, and Coca-Cola -- have shaped the world. Standage portrays each beverage not just as a passive cultural mirror reflecting the social and political values of its day but also as an active element in shaping history. The tea section is basic but provides an interesting perspective.

Tea in the East: Tea Habits Along the Tea Route -- Carole Manchester. Beautiful photographs and detailed accounts of tea rituals make this book an interesting read. Selected recipes give tea connoisseurs new ways to use their favorite ingredient in the kitchen. Great for those who know some tea basics and are eager to learn more about China, Japan, India, and Sri Lanka .

Thanks Regards,

Anil Kr. Singh.

PRELIMINARY MARKET : CTC Leaf

SALE NO : 23 CENTRE : CALCUTTA

Pkgs on offer :
SALE NO. 23
CTC Leaf : 56621
ORTHODOX : 16335
DARJEELING : 4085
DUST : 22894

SOLD : 78 %
DEMAND : Fair demand.
LEVELS : Only Assam variety offered so far which are easier by Rs 4/- to Rs 5/- sometimes more following quality. Bolder brokens however are barely steady to easier following export enquiry.
OPERATIONS : Tata Tea selectively buying while HUL silent. Internal buyers are the mainstay of the market.

TEA TASTER: How to Become a Tea Taster?

Who is a tea taster?

Tea taster is a specialized professional in the tea industry. The job of a tea taster is one among the most gifted careers in the world today. Tea tasting is totally an art, but needs the support of science to upgrade it to a career in the modern tea industry.

Keep taste buds alive.

The tea taster needs to have his or her taste buds alive to understand and differentiate the contents of taste giving alkaloids in the tea samples. His olfactory nerves should active to identify the kind of fragrances that are released by the tea samples in question.

Tea plantation knowledge is essential.

In order to become a tea taster, one should primarily know about the cultivation and manufacturing processes in a tea plantation. He should know all about tea kinds, varieties, and grades and again the characters of the resulting liquors. He should sacrifice certain habits and abstain from smoking, alcohol, tasting strong spicy foods.

Be a lover of Mother Nature.

To learn about all these things, the youth should preferably be a graduate in agriculture, horticulture, biology, home science or interested in food technology. A good tea taster can earn remuneration equal to that of a software engineer, besides a great chance to live in the ambiance of Mother Nature.

Tea is a permanent beverage.

You know among all the beverages, tea is an everlasting one as it has a history of its own for a very many years. This should tell about the permanence of the industry and the tea taster’s job and career too. Tea tasting is a brilliant and fascinating career in the plantation and as well as in the tea trade at an international panorama.

Learn from the tea book: TEA TASTER.

Besides the knowledge of tea cultivation and processing, to gain a perfect knowledge on this tea tasting one should go for a tea book that gives ‘scientific tea testing, tasting and blending techniques”. One should read and enjoy the tea manual with full of illustrations, so that he can apply the techniques when taking up the job of a tea taster.

Traditional tea taster is based by experience.

The tea taster is said to gain knowledge by sipping and tasting a number of cups of raw tea made out of tea samples. "Tea Taster," using a special and exact spoon, sucks the tea with a sound. This slurping sound is caused by the tea being taken into the mouth at the exact speed of 125 miles per hour. At this speed, the tea explodes at the back of the palate, forming minute mist particles. These particles help the tea taster to tell a story about the tea in volumes. The tea is then expectorated into a pan and the tea taster turns to begin with another cup of tea. This kind of tasting by the tongue, teeth, gum and inner parts of his buccal cavity without reference to a standard about taste can not construe to a good analysis. This is out of date secret and an art with errors. Errors in art are viewed as spill over of skills. But the truth is that that will end in a tasteless tea.

Modern tea taster is based on scientific methodology.

He has a sound fool proof methodology to identify good teas rich in color, taste and flavor. He has standard reference to compare and fix the color and taste categories and say some thing concrete about the fragrances also. Science will give constant results when the experiments are repeated. This assures a flawless performance at the end. He combines the goodness of traditional tea tasting with the modern truthful scientific methods. He is capable of confirming the degree of qualitative and functional characters of select teas. This enables him to find their percentage or proportional utility in making desired blending combinations. This is to satisfy the need of every section of the society to enhance the harmony of mankind.

Be calm and active!

Now the tea can bring the briskness to the body and mind on demand. Another tea will make you calm and peaceful and bring solace to the wandering mind. It can create an inner calmness and outer activity which is usually brought about by meditation. Thus the tea taster has a duty to fulfill the expectations by innovations.

How to make the best tea you will ever taste....!!

How to make the best tea you will ever taste

A subject of great debate for centuries has been what is the best way to make tea. As a long time tea drinker here is my formula and how to make an excellent cup of tea.

Make sure you use fresh water if possible. Spring water is the best due to the fact that it is pure and does not have any additives such as fluoride or chlorine which usually affect the taste. If you plan on using tap water then let the tap water run until water is cold and fresh. The quality of your water is an essential part of the formula for perfect cup of tea.
-Using a teapot made of earthenware or China is preferable. When he spots made out of metals such as copper or enamel Silver there is an impact on the flavor of the water.
-Warm up the pot using a little bit of hot water.
-Make sure you add at least 1 teaspoon of tea for each cup of water you use. The best way for tea to infuse properly is to add loose tea in the teapot while it is boiling.
-Let the tea settle for a couple of minutes.
-Remove the leaves to avoid over brewing.
-The quality of the cup that you drink out of can affect the taste of the tea greatly, so choose wisely. Use good quality cups made out of China, this will definatley enhance your tea drinking experience. Wide shallow cups called the tea to cool quickly so I avoid them as much as possible.
-If you're going to add milk to your tea, it is best to pour the milk into the cup first because it causes a better distribution and mix quality. Some people argue that there should be added last, but tea is hotter at the surface so it heats up the milk causing it to taste a bit sour.
-Finally, drink your tea without adding sugar. I admit to being ia reformed sugary tea drinker, if you know what that means ;P. now I am passionately against the notion of adding sugar to tea. Sugar masks the taste of tea. Not only that but too much sugar is bad for your health. And what is the point of drinking the world's greatest health drink and ruining it with sugar. When I stopped adding sugar to my cup of tea it took some time to get used to, however now I wouldn't go back to adding sugar ever again.
And there you go the perfect cup of tea!

And don't forget to invite me for a healthy cup - Anil Kr. Singh.

Top Ten Tea Facts!

Tea has been around for centuries and is the second most-consumed beverage in the world, after water, with literally thousands of varieties in existance. Nowadays we seem to be finding more reasons to drink tea every day, whether it be black, white, green, herbal, Chinese or any other type. The anti-oxidising and cleansing abilities of the tea leaf make for a healthy choice, so say the scientists, but what else is tea good for? Here are 10 facts that you might not have previously known about tea.

1. The origins of tea: Legend has it that tea originated well over 5000 years ago in ancient China. The innovative and science-curious emporer Shen Nung insisted that for hygeine purposes, all water in the palace must be boiled. When he was out visiting his kingdom one day, him and his men stopped to boil water to drink and it was said that leaves from a nearby bush fell into the water. Apparently the brew that resulted was so refreshing, the emporer ordered samples of the bush to be brought back to the palace for analysis. Afterwards, word got out and this new phenomenon became fashionable.

2. From the Camellia bush: Both black and green teas are made from the Camellia sinensis bush and have similar quantities of antioxidants and caffeine.

3. Antioxidant: Tea contains catechins, a type of antioxidant which has been found to reduce people's risk of heart disease, stroke and diabetes. Catechins can also be found in cocoa and dark chocolate.
Santosh Katiyar, associate professor of dermatology at the University of Alabama in Birmingham found that the antioxidant also known as epigallocatechin-3-gallate can protect the skin from harmful UV rays.

4. Vitamins and minerals: When combined with milk, tea can offer an array of vitamins and minerals including calcium, vitamin B6, Riboflavin B2, Thiamin B1, manganese for bone growth and repair, and potassium, important for neuron and brain function.

5. Puffy eyes and sunburn: Teabags can be used to reduce the swelling of puffy eyes. Lie on your back and place a moist teabag over both eyes and leave on for around 20 minutes, this leaves your eyes feeling fresher, brighter, and looking revitalised. Also, a wet teabag can be used to soothe burns and sunburn. By either placing the teabag straight onto the burn or pouring tea into cool bathwater, it has been known to take away the burn's sting and help the skin heal faster.

6. Tea reduces risk of heart attacks: Research conducted in the Netherlands suggests that tea can help people avoid heart attacks, especially women. Johanna M Geleijnse, PhD from the Erasmus Medical Center in Rotterdam led a study which followed 4807 Dutch adults over the age of 55 who had no heart problems in their previous medical history. After 5 years it was found that the volunteers who drank 375ml of black tea per day had a 43% reduction in the risk of having a heart attack and a 70% reduced risk of having a fatal attack. Johanna commented on the team's findings: "We observed a strong inverse relation between tea intake and incident myocardial infarction(heart attack), and the relation was stronger in women than in men. Our findings suggest a protective effect of tea and flavonoid intakes against MI."

7. Odour absorbant: It has been found that tea can work as an odour absorbant, removing bad smells especially from your skin. Pouring a cup over your hands is said to work wonders for all kinds of bad odours!

8. Warts and all: Tea can be used to treat warts as the tannin present in tea is acidic. This element makes tea as effective at removing warts as creams and ointments. Leaving a moist teabag on the wart for 15 minutes, 3 times per day, will cause the wart to shrink and disappear.

9. Caffeine: The caffeine content of tea is approximately half of the amount that you'd find in a cup of brewed coffee. Whereas coffee provides around 100mg per 190ml cup, tea provides just 50mg, leaving you without the caffeine "drop" so familiar to coffee drinkers.

10. Oral Health: A report issued by the UK Tea Council in 2006 stated that the fluoride content of tea makes it a potent defender of oral health. Fluoride binds to the tooth enamel, slowing down the tooth decay process and preventing cavities. Also, the instance of tannins in tea inhibits the growth of certain plaque-forming bacteria.