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Tea Workshop Week 9Terriors of teaThe tea plant is an Evergreen tree of the Genus Camellia, one of 30 members of the Theaceae family. In it’s wild state, the tea tree can reach a height of 98 feet. The tealeaves have crenellated edges and can measure from ? inch to 10 inches in length. It is said to have originated in Xishuanbanna in the Chinese province of Yunnan. 200 species of Camellia Theaceae Only Camellia Sinensis is used to produce teaCamellia Sinensis Var. SinensisCamellia Sinensis Var. AssamicaCamellia Sinensis Var. CombodiensisThe cultivar for commercial tea productionThe cultivated variety created through hybridization or mutation and selected for its specific characteristics Characteristics are not always able to be passed by seed and usually need to be reproduced through cuttings in order to retain the same genetic profile.Cuttings are 8 inch pieces of one stem just below a set of leaves, called the node. The cuttings are then placed in a propogating mix where they will be watered until roots grow. Cuttings are a way to get a consistent cropTerriorPlant material, growing season, quality of plucking, soil, climate, altitude, and latitude, are all-important factors that influence the tea. SoilThe quality of the subsoil is very important in the cultivation of tea. For optimum growth it needs acidic soil (PH4.5-5.5) because the acidity helps the plant absorb nutrients. The soil should be rich in minerals, covered with a layer of humus (dark fertile soil) and looser soil where its central root can get a solid grip at a depth of up to 6 feet. ClimateGrows best in tropical or subtropical region. A lot of rain, a minimum of 60 inches, and a dry season that lasts no longer than three months. Altitude and LatitudeTea plantations are often found on high mountain ranges. These environments stunt the growth of the tree, although the growth is slowed the new growth carries a higher concentration of aromatic oils and richer flavors. Latitude has an impact on the growth of tea trees. At regions located beyond the 16 degrees north or south, where the sunlight is less than eleven hours for a period longer than five weeks the tea trees growth will slow down; it might even go dormant. The dormant phase is needed for quality tea because the plant when dormant cannot be harvested until the following season. When the plant awakens in the spring the aromatic ingredients it secretes are more concentrated. Japanese tea terriorSince the sea is never more than 75 miles away from the Japanese islands the sea air imparts iodized notes to the leaves and a marine aroma, such as, fresh grass or seaweed. In Japan, tea plantations are found from Akita Prefecture in the north to the Okinawa Prefecture in the south. Southern island of Kyushu and Shikoku, as well as the southern part of the main island of Honshu are also major growing areas. The climate is cooler there than in the rest of the archipelago. (50-65 DF) and annual precipitation of up to 60 inches. Terroir is usually applied less to Japanese teaCommon to mix harvests from different gardens located in the same region and sometimes the harvests from different prefectures, before processing them together. Shizuoka PrefectureProximity to the ocean creates harsher weather conditions that create more complex flavors. Most of the harvest from other parts of the country are brought here for final processing. It has a very high output and is a part of extensive distribution.Highly regarded region49,400 acres and accounts for almost half of the production Up to 44,100 tons of tea per yearKyoto PrefectureUji is one of the most prestigious tea growing areas SE of Kyoto. The gardens are concentrated in the inland hills and are naturally protected from bad weather. This region is famous for Matcha teas.Located in the middle of the island of Honshu, Kyoto Prefecture is characterized by a damp, subtropical climate with mild winters and humid summers. Since Kyoto was the capital of Japan for more than 1,000 years tea was intensively cultivated there. Kagoshima Prefecture (Island of Kyushu)Main growing region where 20 percent of the Country’s total output of tea is produced. Far south of the country. It is subtropical and the gardens produce all kinds of teas: Sencha, Bancha, Kabusecha, and Gyokuro.Saga Miyazaki and Fukuoka are other major growing regions.Japanese Gardens and PlantsOne Japanese technique is to install fans to circulate the air above the tea gardensOne Japanese practice is covered growing where tea trees are covered by special canopies to reduce the plants exposer to the sun. When the leaves cannot carry out the process of photosynthesis effectively the trees are forced to compensate by producing more chlorophyll and amino acids. This produces tender dark green leaves that contain more chlorophyll and less tannins. Tea trees are planted side by side and pruned to form cylindrical hedges of varying heights with a slightly rounded surface. The plants are planted in twos, back to back, about 1 foot apartSituated on gradually inclined terraces of sloping mountains. 4-5 years before a first bud will form on new tea treesLife span of a Japanese tea tree is rarely longer than 30 years.Japanese cultivars40 are used exclusively for production of green teasVariety mostly comes from one hybrid the Yabukita cultivar.55 different cultivars are registered in JapanYabukitaIs a hybrid of the Sinensis variety (China Tea) and was developed by Hikosaburo Sugiyama in 1954 in Shizuoka prefecture. Known for its resistance to weather conditions and its intensity of flavorAlmost 70 % of the Japanese tea gardens are composed of the Yabukita plants. MatchaThe best quality Matcha comes from the covered plantations of the Uji region.The veins of the leaves are removed to be able to produce a fine powder; this product is called Tencha. The Tencha is then ground between millstones.“Pure” Matcha comes from a single plot of land. Matcha is a finely powdered green tea that is used in the Japanese tea ceremonyThe monk Eisai introduced tea to Japan The custom at the time in China was to beat the ground tea leaf powder in a bowl. Although this method was later abandoned by the Chinese it was adopted and integrated into Japanese culture in the form of the ritual of the Chanoyu. Ceremony Seven rules of chanoyu set by Sen No Rikyu“Arrange the flowers as they grow in the fields.” Flowers should be arranged in such a way as to suggest nature in all its simplicity. “Arrange the charcoal to heat the water.” “In summer, evoke coolness.” Make the guests feel comfortable and adapt to the environments to the mood of the season.In winter, evoke warmth.“Take care of everything ahed of time”“Be prepared for rain”“Give every one of your guests your full attention.”“Cha No yu” translates to ”water for tea”There are two different methods of presenting chanooyu, chaji and chaki. Chaki is more formal and lasts 3-4 hours and has a maximum of 4 participantsThe guests are first received with a ceremony in the garden before beign invited to a meal in the tea houseThe host then prepares the koicha, a thick Matcha tea followed by another pause in the garden then a lighter matcha tea called usucha. This is followed by expressions of courtesy and respect and long moments of meditation. Chaji is shorter and only lasts 30-45 minutes. Light tea is served with sweets. This is appropriate for a large number of participants. How to prepare MatchaSift one tsp of Matcha into a bowl Using a fine strainer to sift the Matcha will help make the desired foam and it will be smoother and absent of lumps.Pour ? cup of water at 167 DF over the teaWhisk the tea briskly from the bottom of the bowl to the top. Enjoy. Tips for SmellingInhale the smell of the tea before taking the first sip; the smell (volatile compounds) adds to the taste of the tea. What do you notice? Does the smell evoke any memories? What other smells does the aroma remind you of? Grassy, floral, woody, smoky, sweet, spicy, animal, mineral, vegetal, marine, etc. Citrus, undergrowth, aromatic herbs, fresh grass, dried grass. Tips for TastingNotice where the flavor notes hit your tongue. Is it on the tip of your tongue, the middle, or the sides? Notice how the flavor travels and how the flavors change the way your mouth feels. Do you notice the flavor immediately? Or after you’ve swallowed? If you hold your nose what does the tea taste like?Spicy, woody, astringent, bitter, sweet, floral, savory, etc.?Type of TeaAppearanceDried or SteepedFlavor Notes AromaDried or Steeped AppearanceWhat color is it?Can you see through it? ................
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