After years of drinking coffee, I found myself stimulated beyond all reason. At this point I was drinking about seven to ten cups a day. I cut my consumption to two cups per day, and only in the morning, as I am a slow waker. However, I still needed something in the afternoon and evenings. Something comforting, something ritualistic. I started drinking tea... darjeelings are my favorites. All tea leaves are plucked from their plant. A pluck may be “fine” when the picker harvests only the tips (two leaves and a bud), or “coarse” when many leaves and even some woody stems are stripped from the tea bush. Once plucked, they find their ultimate form through the process of withering (oxidation), which reduces the moisture content in the leaves. Afterwards the leaves undergo rolling and firing, which stops withering and fixes the leaves' form. The order of these last steps varies depending on the type of tea and the preference of the farmer, which creates an incredible variety of tea types. Teas that are fired right after harvest are green, oolongs arise from a short wither, and black teas have the strongest and darkest liquor from a full oxidation.
White
White teas are for the most part plucked from the bush and airdried. There is a misconception that they are unoxidized, they in fact oxidize a small amount in the time between being plucked and dried. White teas are traditionally from southeast China and consist only of buds (Flowery White Pekoe). More recently however, newer style white teas have been developed (Mutan White and Sow Mei White) that include leaves with the buds. This brings down the price but keeps much of the delicate sweetness that white teas are so famous for.
28
Porto Rico Importing Co. • New York NY 10012 • 1 800 453 5908 • www.portorico.com