Tea 102 - Tea Regions of the World PDF

TEA SOMMELIER® TEA 102 – TEA REGIONS OF THE WORLD COURSE REQUIREMENT FOR CERTIFICATION AS A TAC TEA SOMMELIER® PROFESSIONAL Copyright © 2021 Tea & Herbal Association of Canada ALL RIGHTS RESERVED. This publication may not be reproduced (in whole or any substantial part), stored in a retrieval syst...

TEA SOMMELIER® TEA 102 – TEA REGIONS OF THE WORLD COURSE REQUIREMENT FOR CERTIFICATION AS A TAC TEA SOMMELIER® PROFESSIONAL Copyright © 2021 Tea & Herbal Association of Canada ALL RIGHTS RESERVED. This publication may not be reproduced (in whole or any substantial part), stored in a retrieval system or transmitted in any material form whatever or by any means (electronic, mechanical, photocopying, recording or otherwise) without the prior written consent of Tea Association of Canada. This publication has been co-authored by Shabnam Weber and Sean Marsland for the Tea and Herbal Association of Canada and their contributions are greatly acknowledged. TEA SOMMELIER, TAC, TAC TEA SOMMELIER and all logos are trademarks &/or certification trade/service marks of Tea Association of Canada (“TAC”). Such marks shall not be used, except under express written license from, and in strict compliance with any and all terms for such use established by, THAC. 2 THANKS TO OUR SPONSORS 3  Course Overview: The objective of this course is to examine in detail the principal tea-growing regions of the world. Develop a fundamental understanding of tea—its evolution and its influence on culture and world events. Taste and evaluate teas that are TEA 102 – TEA representative of each region. Evaluation: REGIONS OF Class Participation Assignment 5% 20% THE WORLD Blind Tasting* Final Examination 25% 50% *Students must score more than 60% to pass, with a minimum of 51% on their blind tasting. 4 TEA REGIONS OF THE WORLD LESSON 1 LESSON 2 LESSON 3 China Japan Sri Lanka & India History of Tea History of Tea, including History of Tea, including Tea ceremony tea ceremony tea ceremony Geography Geography Geography Industry Industry Industry Tea Tasting Tea Tasting Tea Tasting 5 TEA REGIONS OF THE WORLD LESSON 4 LESSON 5 LESSON 6 Malawi, Kenya, Tanzania Taiwan,Vietnam, Indonesia, Exam History of Tea, including Argentina Written exam tea ceremony History of Tea, including Blind Cupping Geography tea ceremony Oral Presentation Industry Geography Tea Tasting Industry Tea Tasting 6  Prepare a 5-10 minute presentation. Choose ONE country to discuss: history, regions, philosophy, production styles, manufacturing techniques of one country of origin (China, Japan, Taiwan, Sri Lanka, India, Africa and other regions). ORAL Communicate your knowledge using information from the course in a brief and PRESENTATION succinct manner. Presentations will be given live to your instructor. SCENARIO Explain to a customer the specifics of one region where tea is produced. 7 TEA SOMMELIER® TEA 102: TEA REGIONS OF THE WORLD LESSON ONE: CHINA 8 LEGENDS Shen Nong:  Legend has it that the Emperor Shen Nong discovered tea in 2737 BC while boiling water in the shade of a tree. A light breeze caused a few leaves to fall into his boiled water, producing a delicate liquor and perfume. The legend says that when the Emperor tasted it he found it to be delicious.  The tree was a wild tea plant and tea was born. 9 Shanghai Museum, Public domain, via Wikimedia Commons HISTORY  During the Han (206 BC-220 AD) and Six Dynasties (265-587), tea was prepared by boiling leaves with spices - mainly in the south of China.  By the 4th century, tea was a part of daily life, used as a bitter-tasting medicinal.  Increased demand for the medicinal use of tea led to the start of tea cultivation by the mid 4th century.  The first cultivation is believed to have started in Sichuan province. Trees were planted on hills, which provided for good drainage. 10 HISTORY  International trade in Chinese tea was recorded as early as 476 AD, with accounts of Turkish traders bartering for tea along the border.  By the late 6th century, tea was becoming a social beverage thanks to Buddhists, who adapted tea to the needs of their religion.  The role Buddhism has played in the history of tea in Asia is similar to the role of Catholicism in the history of wine in Europe.  Almost all early teas were named for mountains that were the sites of Buddhist monasteries. 11 Wuyi Mountain Range in Fujian Province of China HISTORY  In the 8th century, Lu Yu wrote Ch’a Ching, the first book of tea. The book describes: 1. Origins of tea 2. Tools for plucking and processing 3. Methods of plucking and processing 4. 25 utensils required for preparing and serving 5. Preparing tea by boiling 6. Art of appreciating tea 7. Famous tea drinkers and tea stories 8. Tea producing districts 9. Preparing and serving in a simplified manner 10. Directions for creating illustrations of tea procedures 12 Statue of LuYu at the Giant Wild Goose Pagoda HISTORY TANG DYNASTY (618-907)  Tea was pounded and mixed with ginger, leek, mint and orange peel, much like in preceding dynasties.  The popularity of tea spread beyond the south of China.  Tea was also ground into a powder and served with hot water in a bowl with salt. SONG DYNASTY (960-1279)  Tea took on an aesthetic quality during this period of refinement and sophistication.  Quality and beauty was highly valued and applied to all things in society including tea preparation and teaware (utensils, bowls, caddies, etc.)  Tea was served whipped in a bowl. 13 HISTORY YUAN DYNASTY (1271-1368)  The introduction of cream to tea  Tea becomes part of meals MING DYNASTY (1368-1644)  Tea was steeped using leaves and teapots.  New brewing methods were developed to prevent bitterness in brewed infusion  Smaller teapots were developed to prevent over- steeping.  Yixing (purple clay) teapots became very popular. 14 Tea Cup, Ming Dynasty (Tea Exhibit, Xinyang City Museum, Henan Province), Gary Todd HISTORY QING DYNASTY (1644-1911)  Quality of teapots was improved.  New production methods were developed for black tea and oolong tea  Production of oolong led to new steeping methods: gong fu style as well as the use of gaiwan (cups with lids and saucers). 15 HISTORY TEA HORSE ROAD  A trade route from western China to southern Tibet and west from Sichuan across Central Asia to Mongolia and Siberia established as early as 2000 years ago.  Horses were the most valuable commodity for the Song Dynasty. It is estimated that in 1074, 20,000 war horses were traded for 7 million kg of tea.  Compressed brick tea became very valuable during this time and was used as currency in Tibet. http://the-wanderling.com/tea_horse_road.html 16 HISTORY IMPERIAL TEA TRIBUTE  The tea tribute began in the Tang Dynasty.  It was demanded from peasants by the Emperor and was the first form of taxation.  It had a devastating impact on peasants. Tea production occurred at the same time rice fields needed to be planted. Farmers were forced to grow tea and neglect the rice fields. This led to famine and hunger later in the year.  The demand for tea continued to grow and the tea tribute was sold to traders to boost the economy. This was of no benefit to the peasants because private trade was forbidden. 17 CHINESE TEA CEREMONY GONG FU CHA  The literal meaning of gong fu cha is “creating tea skillfully.”  The focus of gong fu cha is the appreciation of tea, rather than attending to procedures as in the Japanese ceremony.  Tools for gong fu cha include: 1. Yixing clay teapot 2. Water dispensing tray 3. Wooden teaspoon to measure out the tea 4. A tea pitcher 5. A tea strainer 6. Wooden tweezer 7. Tasting cups and aroma cups 8. Tea towel used to clean the table 18 CHINESE TEA CEREMONY STEPS 1. “Warm the pot and heat the cups” – Fill the teapot with boiling water and drain it. Warming the pot enhances the flavour of the tea. 2. “Appreciate excellent tea” 3. “Black dragon enters the palace“– Fill the teapot half to two-thirds full of tea leaves (traditionally oolong). 4. “Rinse from elevated pot” – Pour hot water on the leaves from an elevated height. 5. “The spring wind brushes the surface” – Brush the froth that forms at the top of the teapot to keep the tea clear. 6. “Bathe the immortal” – Let the tea steep a while longer to warm the inside of the teapot. 7. “A row of clouds, running water “ – Drain out the tea completely (we do not drink the first infusion). 19 CHINESE TEA CEREMONY STEPS (CONT.) 8. “Pour again from a low height” – Pour hot water on the leaves again, this time from a low height. We don’t want to force out too much flavour all at once. 9. “Bathe the sniffer cup” – Pour the tea into the sniffer/aroma cups in one sweeping motion to ensure equal flavours among all cups. 10. “Walk in the mountains and play in the river” – Clean excess water from the bottom of the pot. 11. “The dragon and phoenix in auspicious union” – Balance the tasting cup on top of your sniffer/aroma cup. 12. “The carp turns over” – Carefully invert the two cups. 13. “Respectfully receive the fragrant tea” – Lift the sniffer/aroma cup with three fingers and enjoy the aroma. Use your thumb and forefinger to lift the tasting cup and your middle finger to balance the bottom. Drink in three sips: a small sip; a second larger sip; and a third to take in the aftertaste. 20 GEOGRAPHY  China is located in eastern Asia, bordered on the east by the Pacific Ocean.  It is the world’s 3rd largest country in area – 9.6 million km2.  Its border stretches 22,000 km on land with a coastline of 18,000 km.  Western China is mostly plateaus and mountains.  Eastern China has coastal low lands rising to mountains inland.  Northern China is generally grassland and arid deserts.  Southern China is dominated by hills and low mountain ranges.  Eastern China has densely populated central plains along the coasts of the Yellow Sea and East China Sea.  In central Eastern China, most of the arable land lies along the deltas of the two major rivers: the Huang He (Yellow River) and the Yangtze, which are centres of ancient Chinese civilization. 21 Cacahuate, amendments by Peter Fitzgerald and ClausHansen, CC BY-SA 4.0 , via Wikimedia Commons TEA INDUSTRY Chinese foreign policy and a history of isolation has resulted in a unique system of plantations quite different from the British model. Many of today’s gardens are expansions of early gardens planted in the Tang and Ming dynasties. Today’s gardens are a loosely connected network of isolated gardens. The industry has a balance of state-owned and independent privately- owned collectives. Independent privately-owned cooperatives share local resources for labour, harvest, processing and distribution. 22  These statistics are provided by the STATISTICAL International Tea Committee (ITC). ITC relies on the countries to provide DATA data, and thus these statistics are approximates. Figures for consumption are approximate. The figures represented are in metric tons. 23 CHINA MARKET (in metric tons) 2015 2017 2019 Production 2,248,999 2,496,412 2,799,382 Exports 324,956 355,258 366,552 Export Market (Black Tea) (in metric tons) 2015 2017 2019 USA 8,341 8,590 7,440 Canada 418 269 125 Export Market (Green Tea) (in metric tons) 2015 2017 2019 USA 1,258 1,098 1,213 24 Canada 187 158 154 TEA INDUSTRY  The Chinese government restructured its agricultural systems in the 1970s and 1980s.  Farming communes were disbanded and farmers were allowed to grow their own crops on their own land. But the government is still contracted to buy most of the harvest and it also operates large scale farms.  China’s system is a less productive method of harvesting.  China has half the world’s tea gardens but produces only 20% of the world’s tea.  In 1990, China’s average yield was 500 kg/ha compared to 2,000 kg/ha in India. 25 Tea plantation near Hangzhou. Carsten Ullrich from Shanghai, China, CC BY-SA 2.0 , via Wikimedia Commons  TEA INDUSTRY CHINA’S TEN FAMOUS TEAS  China lists ten teas as the most famous historic varieties, but the list varies depending on where you look. This list below ranks the famous teas based on how many times they appear on 20 different lists. GENERIC NAME CHINESE NAME PROVINCE Dragon Well XiHu LongJing Zhejiang Green Snail Spring DongTing BiLuoChun Jiangsu Iron Goddess AnXi TieGuanYin Fujian Fur Peak HuangShan MaoFeng Anhui Silver Needle JunShan YinZhen Hunan Qi Men Red QiMen Hong Anhui Big Red Robe Wu i Da HongPao Fujian Melon Seed LiuAn GuaPian Anhui 26 White Fur Silver Needle BaiHao YinZhen Fujian Pu’er YunNan Pu’er Yunnan TEA SOMMELIER® TEA 102: TEA REGIONS OF THE WORLD LESSON TWO: JAPAN 27 EARLY HISTORY OF TEA IN JAPAN  From 794-1195, tea was introduced to Japan from China through contact between Zen priests and Chinese Buddhist monks.  At that time, tea was called dancha, a brick-like ball of oxidized tea leaves.  Monks such as Saicho and Kukai returned to Japan from long sojourns in China and served boiled tea cakes to Emperor Saga – reportedly the first Japanese emperor to drink tea. 28 EARLY HISTORY OF TEA IN JAPAN In the 9th century, relations between China and Japan deteriorated. All diplomatic relations were abolished. Within Japan, all things Chinese fell out of favour – including interest in tea. 29 EARLY HISTORY OF TEA IN JAPAN  By the 12th century, Japanese-Chinese relations had improved, and tea had a resurgence in Japan.  Japanese Buddhist monk Eisai Myoan (1141-1215), who studied in China and founded the Zen sect in Japan, brought back tea seeds and introduced the Chinese etiquette of tea presentation.  Eisai introduced tea drinking initially as an aid for monks trying to stay alert during the formal practice of meditation. 30 Kikukawa Eizan, CC0, via Wikimedia Commons EARLY HISTORY OF TEA IN JAPAN  He introduced whipped tea and championed the medicinal and psycho-spiritual benefits of tea, setting the stage for the Japanese tea ceremony.  He wrote Kissa Yojoki (“The Book of Tea”), the oldest tea specialty book in Japan, which advocates the health benefits of tea.  Monks started a daily ritual of having tea together and introduced rules of preparing and serving. Tea and Zen spiritualism became inseparable. 31 EARLY HISTORY OF TEA IN JAPAN  By the 12th century, the whipped tea introduced by Eisai (matcha) was widely used in Zen Buddhism religious practice.  By the 13th century, samurai warriors began preparing and drinking matcha as they adopted Zen Buddhism. But it also became a source of entertainment and excess. 32 EARLY HISTORY OF TEA IN JAPAN  Famous tea master Murato Shuko (1423-1502) was a practitioner of Zen teaching and the father of the Japanese tea ceremony.  Shuko believed that tea should be more than entertainment.  He started by creating the 4½ mat tatami tea room to represent ideals of simplicity and equality.  Two concepts were central in the ceremony: wabi and ichigo ichie. 33  Wabi  A central concept in Japanese culture EARLY  “Finding beauty in imperfection and discovering a sense of the profound in all things in nature” HISTORY OF Ichigo Ichie TEA IN JAPAN  Literally “one time, one meeting”  The belief that every encounter we have in life is unique and will never repeat itself. You live a particular moment and then it is gone. 34 EARLY HISTORY OF TEA IN JAPAN  Nobody influenced tea practice in Japan as much as Seven Rules of Tea: Sen Rikyu (1522-91). 1. Make a delicious bowl of tea  He believed in the spiritual aspect of tea and was a strict practitioner of wabi. 2. Lay out the wood charcoal to heat the water  He continued to promote Shuko’s belief in equality. 3. Arrange the flowers as they are in the fields For example, tea huts for his ceremonies were 4. In summer, evoke coolness; in winter, warmth designed so that everyone who entered had to stoop. 5. Anticipate the time for everything 6. Be prepared for rain 7. Show the greatest attention to each of your guests 35 JAPANESE TEA CEREMONY 36 JAPANESE TEA CEREMONY  The Japanese tea ceremony developed as early as the 15th century as an expression of unified ideals of religion, harmony, simplicity, and attention to beauty.  The central theme of “the way of tea” builds from 12 precepts of conduct that one should follow to develop the right attitude in participating in “the way of tea.”  A traditional ritual based on Taoism (Daoism) and influenced by Zen Buddhism, it was practiced in various temples and spread quickly across Japan in the 16th century.  Matcha is ceremonially prepared by a skilled practitioner and served to a small group of guests in a tranquil setting. 37 JAPANESE TEA CEREMONY http://www.chawanexpo.com/teacerhis.html 38 JAPANESE TEA CEREMONY  Chanoyu (literally “hot water for tea”) usually refers to either a single ceremony or ritual.  Chaji or chakai (literally "tea meeting") refers to a full tea ceremony with kaiseki (a light meal), usucha (thin tea) and koicha (thick tea), lasting approximately four hours.  As interest in chanoyu spread throughout Japan’s cities by the 17th century, it created a need for rustic, simple teaware in natural styles for use in the various styles of ceremony.  This gave rise to a new interest in ceramic and pottery crafts in Japan, particularly in Kyushu for sencha tea ceremonies, which are similar to the Chinese tea ceremony and use a high-grade Japanese leaf tea. 39 JAPANESE TEA CEREMONY  Tea practitioners must be knowledgeable about the production and types of tea, kimonos, calligraphy, flower arranging, ceramics, incense and a wide range of other disciplines and traditional arts.  Mastery of the tea ceremony takes many years or even a lifetime.  Even to participate as a guest in a formal tea ceremony requires knowledge of the prescribed gestures and phrases, the proper way to take tea and sweets and general conduct in the tea room. 40 SPREAD OF TEA CULTIVATION IN JAPAN  During the Kamakura period (1192- 1333), Eisai encouraged other monks to plant seeds in other parts of Japan.  The first cultivation took place in Toganoo (Kyoto), where the climate nurtured excellent crops.  From there, tea was transplanted in Uji, in the Yamashiro area south of Kyoto (the origin of world-renowned Uji-cha).  Tea plantations were then established throughout Japan, predominately in Kyushu. 41 http://www.graphatlas.com/japan.php TEA REGIONS OF JAPAN 42 http://www.sugimotousa.com/blog/all/511/ TEA PRODUCTION IN JAPAN  Japan is a country of over 3,000 islands extending along the Pacific coast of Asia known as an archipelago.  It is made up of – from north to south:  Hokkaidō, Honshū (the main island)  Shikoku and Kyūshū  Ryukyu Islands, including Okinawa  Due to steep elevations, risk of landslides from earthquakes and soft ground from heavy rain, 70 – 80 % of the country is not suited for agriculture, industry or residence.  Climate is temperate but varies greatly from north to south, as there is snow in the north and almost tropical like conditions in the south. 43 TEA PRODUCTION IN JAPAN  Agricultural land designated for tea production is used wisely and efficiently due to space constraint, climatic conditions and harvesting methods.  Arranged in hills in straight well manicured rows designed largely for mechanical harvesting.  Some hand plucking exists, although limited and yielding very expensive teas such as Gyokuro (Jade Dew). 44 MECHANIZED GARDEN HARVESTING  Tea gardens are planted close to major rivers and water sources and designed for mechanized harvest plucking.  Approximate yields for mechanized harvesting are 100-150 kg daily compared to 10-15 kg for hand plucking.  Efficient harvesting allows for a fourth harvest in southernmost regions. 45 MECHANIZED GARDEN HARVESTING The finished leaf of Japanese green tea is typically a needle-like shape, achieved by processing leaves through a series of rolling/drying machines. Almost all Japanese green tea is processed by steaming. A small amount of pan-fired green is produced in Kyushu as a regional specialty. The quality of Japanese green tea ranges widely in both price and quality. There are many specialty green teas. The best Japanese green teas are said to be from the Yame region of Fukuoka Prefecture in Kyushu and the Uji region of Kyoto. 46 HAND HARVESTING TECHNIQUES  Leaves hand-picked from the very top of shrubs provide a finer texture and produce higher grades.  More developed leaves are harder, resulting in a sandy texture and lower grades.  Delicate flavours in the cup are a result of the plant sending all its nutrients to the very young growing leaves.  Younger leaves contain more chlorophyll, resulting in greener, more vibrant colour.  In more developed leaves further down the plant, chlorophyll converts gradually into tannin, resulting in a more bitter flavour and duller brown-green colour. 47 SHINCHA – FIRST GROWTH  First plucking occurs at the start of spring, from early April to early May – literally means ‘new tea’  This first bud growth has the highest polyphenol content.  Bright green in the leaf and cup with sweetness  Represents 1/5 of the total production. 48  JAPANESE TEA TYPES 49 https://bento.com/fexp-greentea.html CRUDE GREEN TEA PROCESSING – ARACHA  Aracha (“crude tea”) uses the entire leaf  After Aracha is completed and dry, the leaf is ready to proceed into final shiagecha (refined) tea products  Aracha is shelf-stable and stored at the farm suspended in its primary state, ready for further processing at factories. 50 User:USAGI-WRP, CC BY 3.0 , via Wikimedia Commons CRUDE GREEN TEA PROCESSING – ARACHA Nine manufacturing steps: 1. Leaf plucking 2. Tea steaming 3. Primary roller/dryer 4. Rotary tea roller 5. Secondary roller/dryer 6. Final tea roller/shaper 7. Final dryer application (can be pan fired) 8. Refining machine to sort and shape leaves and remove unwanted solids. 9. Tea blending with or without additives and scenting. 51 FINAL TEA PROCESSING – SHIAGECHA  Shiagecha is a refining process that produces the final leaf style and aims to:  Achieve a uniform leaf shape  Remove dust/powder, stems, sticks and mature leaves  Further reduce the moisture to make the tea suitable for consumer storage  Balance the flavours 52 JAPAN MARKET (in metric tons) 2015 2017 2019 Production 76,400 78,800 76,500 Exports 4,262 4,745 5,192 Export Market (in metric tons) 2015 2017 2019 U.S.A. 1,710 1,413 1,497 Canada 236 190 163 Asia 1,667 2,405 2,716 Statistics are provided by the International Tea Committee (ITC) 53 SRI LANKA 54 HISTORY Sri Lanka was first occupied in 6 BC by the Sinhalese, who named it Sinhaladwipa (“island of the Sinhalese”), which became Ceylon in English. The island was dominated by the Buddhist Sinhalese until Hindu Tamils established a foothold. The country was renamed Sri Lanka (“beautiful island”) in 1972. 55 HISTORY  Sri Lanka’s history is marked by conflict between the Buddhist Sinhalese and Hindu Tamils, both of whom emigrated to Sri Lanka from India.  In the 12th century, Tamil rulers established a presence in Kandy, located in the northern part of the island. The Sinhalese moved further south on the island. 56 HISTORY  In 1505, Portugal colonized the island, first as a friendly trade agreement, but eventually they took full control of the island except the region of Kandy.  The Kings of Kandy enlisted help from the Dutch against the Portuguese, not realizing they were trading one European power for another.  In 1658, Netherlands (the Dutch East India Company) took control of all regions except Kandy. 57 Fort Negombo in Sri Lanka, Zapata1000, CC BY-SA 4.0 , via Wikimedia Commons HISTORY  1796 - The British replaced the Dutch as the colonial power and named the country Ceylon.  1802 - Ceylon became a British crown colony.  1815 - The British gained control of the entire island, including Kandy.  1948 - Ceylon became a self-governing dominion of the British Commonwealth. 58 Ceylon Tea Stamp 1947 HISTORY  Coffee was the dominant crop on the island until the 1860s, when Hemilei Vostatrix (coffee rust) hit the region and killed all coffee crops.  Producers then switched to tea.  Tea was first introduced in 1839 near Kandy with experimental planting of cuttings from Assam brought by the East India Company. 59 Plate from Ceylon, Physical, Historical and Topographical, titled "The Coffee Regions. Badulla", Tennent, Public domain, via Wikimedia Commons GEOGRAPHY  Located off the southern coast of India in the Indian Ocean.  Area is 65,610 km2.  Winter monsoons (December – March) come from the northeast.  Summer monsoons (June to October) come from the southwest.  The monsoons contribute to the lush vegetation found in the southern half of the island. 60 Central Intelligence Agency (CIA)., Public domain, via Wikimedia Commons GEOGRAPHY  Average temperatures range from a low of 16°C in high-elevation Nuwara Eliya to a high of 29°C in Trincomalee on the northeast coast.  The average yearly temperature is 26-28°C.  January is the coolest month.  May, just before the summer monsoon rains, is the hottest month.  Rainfall is influenced by the monsoon winds coming off the Indian Ocean.  The wet zone in the mountains and southwest part of the island gets an average annual rainfall of 2,500 mm.  The dry zone in the southeast, east and north areas receives 1,200 - 1,900 mm annually. 61 http://srilankaamaz.blogspot.ca/  GEOGRAPHY 62 http://www.anverally.com/  GEOGRAPHY 63 http://www.anverally.com/ SRI LANKA MARKET (in metric tons) 2015 2017 2019 Production 328,964 307,720 300,134 Exports 301,316 278,195 289,586 Export Market (in metric tons) 2015 2017 2019 Russia 36,099 32,404 28,291 USA 4,376 3,906 6,406 Canada 579 572 602 Statistics are provided by the International Tea Committee (ITC) 64 TEA INDUSTRY JAMES TAYLOR  In 1867, he planted 7 ha of tea at Loolecondera Estate in Kandy.  He experimented with different methods of leaf processing and established a fully-equipped tea factory by 1872.  In 1875, the first shipment of Ceylon tea was sent to the London auction. 65 TEA INDUSTRY SIR THOMAS LIPTON  Already a successful businessman, Lipton entered the Ceylon tea business in 1888, seeing an opportunity to eliminate the middleman by buying direct.  He made deals with James Taylor and through his genius marketing grew the industry and established the famous Lipton tea brand.  Lipton coined the phrase “orange pekoe" to describe Ceylonese teas. 66 TEA INDUSTRY  The world’s 4th largest tea producing nation  6.5% of global production  A leading exporter - 17% of global exports  Nearly 190,000 ha of land cultivated with tea  Seven major tea regions: Kandy, Dimbula, Nuwara Eliya, Uda Pussallawa, Uva, Rahuna, Sabaragamuwa 67 TEA INDUSTRY KANDY  Central province of Sri Lanka  Elevation: 600 - 1,200 m  Ancient capital of Sri Lanka  Supplies “mid country” teas  Tea is bright, coppery, full bodied and strong. 68 TEA INDUSTRY DIMBULA  South of Kandy  Elevation: 1,000 - 1,500 m  Extensive mountain ranges  Southwest monsoon rains have a significant impact on the tea produced.  Due to high elevation, the tea is slow-growing and small-leaved.  Flavours range from full bodied to light, delicate and fragrant. 69 TEA INDUSTRY NUWARA ELIYA  The best known tea region in Sri Lanka.  Elevation: 1,900 m  Cooler temperatures  Moderate rainfall, except in dry season  Slow-growing  Tea is a light golden liquor with fragrant bouquet  Known as the champagne of Sri Lankan teas. 70 TEA INDUSTRY UDA PUSSALLAWA  Located between Kandy and Uva  Elevation: 1,350 - 1,700 m  The northeast monsoon rains create “western season” teas; the dryer season creates better quality “eastern season” teas.  Peak picking is from June to September (eastern season).  Tea is medium body with subtle character. 71 TEA INDUSTRY UVA  Elevation: 900 - 1,500 m  Located on the eastern slopes of the central mountains.  The best quality picking season is July to September.  Tea has a mellow smooth taste and a darker leaf used mainly in blending.  Uva also produces green tea. 72 TEA INDUSTRY RUHUNA (GALLE)  Elevation: 0 - 600 m  Low and fast growing crops result in a strong cup.  Blackness in the leaves means strength in the cup.  Fertile soil and warm weather condition  A region of fertile soil and warmer climate – the only region located on the coast. 73 TEA INDUSTRY SABARAGAMUWA  Elevation: 0 – 750 m  Like Rahuna, low and fast growing crops result in a strong cup.  Has become an important region as demand for Sri Lankan tea has increased in Russia and the Middle East.  Tea is strong with a sweet caramel aroma. 74 TEA SOMMELIER® TEA 102: TEA REGIONS OF THE WORLD LESSON THREE: INDIA 75 HISTORY  India has a rich history of harmony and conflict among its various indigenous tribes and invasions from Central Asia.  By the 1850s, the British East India Company controlled most of the country.  The First War of Independence in 1857 destabilized the British East India Company and led to British rule.  In the 20th century, India strived for independence, led by the INC (Indian National Congress) and other political parties. Mahatma Gandhi, India’s spiritual leader, grew in popularity as he led many non-violent campaigns in the independence movement.  India declared independence in 1947. 76 GEOGRAPHY  Located in Southeast Asia, bordered by the Arabian Sea (west), Indian Ocean (south) and the Bay of Bengal (east)  Shares borders with Pakistan, China, Nepal and Bhutan to the north and northwest and Bangladesh and Burma to the east  The world’s 7th largest country by land mass  Population of 1.18 billion, second in the world to China  The world’s 11th largest economy (by nominal GDP)  A democratic nation with 28 states and seven territories 77 GEOGRAPHY  Located in Southeast Asia, bordered by the Arabian Sea (west), Indian Ocean (south) and the Bay of Bengal (east)  Shares borders with Pakistan, China, Nepal and Bhutan to the north and northwest and Bangladesh and Burma to the east  The world’s 7th largest country by land mass  Population of 1.18 billion, second in the world to China  The world’s 11th largest economy (by nominal GDP)  A democratic nation with 28 states and seven territories 78 HISTORY  Indian tea was documented as early as 750-500 BC in India’s famous epic poem Ramayana.  In 1598, Dutch merchant Jan Hughen van Linschoten recorded locals eating tea as a vegetable and brewing it in boiling water.  In 1788, British botanist Joseph Banks reported that the climate in northeastern India was ideal for tea cultivation, but made no mention of indigenous tea in the area.  Scottish adventurer Robert Bruce is credited with discovering wild tea trees in 1823 in Assam. A local nobleman, Maniram Dewan, is said to have shown the plants to Bruce.  Bruce died two years later without getting confirmation from the Botanical Gardens in Kolkata that what he found was tea. 79 HISTORY  Before his death, Bruce shared his knowledge with his brother Charles.  In the early 1830s, Charles sent seeds and samples to Kolkata and they were confirmed as tea plants: Camellia sinensis var. assamica.  Soon after, the British East India Company began cultivating tea in Assam.  Several attempts at growing imported Chinese tea were made but the indigenous plant was found to be more successful, so the British abandoned the practice of importing seeds from China and nursing them in Kolkata. 80 HISTORY  By 1838, the first shipment of non-Chinese tea arrived in England.  Tea cultivation in Darjeeling started in 1841. A British official and surgeon stationed in the area named Campbell was the first to plant tea, experimenting with Chinese tea seeds in his garden in Beechwood (Elevation 2,000 m). 81 HISTORY  Others also experimented with tea, both Chinese and local varieties. By 1852, several tea estates had been established, including the first commercial tea gardens at Steinthal, Aloobari and Tukvar.  By 1857, 10 - 12 ha were planted, as well as 6 nurseries.  By 1864, nine more estates were started, including Dhutaria, Ging, Ambootia, Phubsering, Badamtam and Makaibari. 82 INDIA MARKET (in metric tons) 2015 2017 2019 Production 1,208,660 1,321,760 1,389,700 Exports 225,225 247,018 243,936 Export Market (in metric tons) 2015 2017 2019 Iran 22,058 29,559 53,444 USA 13,507 12,265 10,489 Canada 2,161 2,341 11,882 Statistics are provided by the International Tea Committee (ITC) 83 ASSAM GEOGRAPHY  Located in the northeast corner of India - one of the Seven Sister States of India, along with Arunachal Pradesh, Nagaland, Manipur, Mizoram, Tripura and Meghalaya  Borders Bhutan to the north and Bangladesh to the south  The world’s largest tea growing area, spread across both sides of the Brahmaputra River  A lowland coastal region with a tropical climate 84 ASSAM TEA PRODUCTION  Assam tea is made from the local Camellia sinensis var. assamica plant.  Assam has more than 800 tea estates.  Assam tea is known for its body, briskness and strong malty flavours. It’s a main component of breakfast tea blends.  The growing season runs from late spring to early fall, with most tea produced from July to September.  First flush tea (March to May) is strong but brisker, brighter and with less colour than other Assam teas. It is rarely exported because little is produced and demand for it is limited. 85 ASSAM  Second flush teas make up the majority of Assam’s tea production.  Second flush teas coincide with the monsoon season.  Late season teas (the winter harvest) are harvested from September to December  Most Assam tea is CTC black tea and tea bags, but there is some orthodox production of green teas and other varieties.  Most of the estates are close to sea level, with elevations less than 100 m. The highest is 230 m. 86 DARJEELING  Located in the northern part of the state of West Bengal in northeastern India  The gateway to Assam and the Seven Sister States  Bordered to the north by Sikkim and to the southeast by Jalpaiguri states  Also shares borders with Nepal to the west, Bhutan to the east and a small strip with Bangladesh 87 DARJEELING TEA PRODUCTION  Camelia sinensis var. sinensis and various Chinese/Assam hybrid jats and Assam hybrid jats  Nearly 90 tea estates, ranging in elevation from 750 - 2,000 m  Often called the champagne of teas, Darjeelings have a distinctive muscatel character, varying by season but generally light, bright and brisk.  Leaf is characterized by mixed levels of oxidation, often with a fair amount of greenish and brown leaves.  Growing season is from April to October, after which time bushes go dormant. 88 DARJEELING DARJEELING TEA SEASONS  March-April First Flush  May-June Second Flush  July-September Monson season  September-October Autumnal flush  First flush teas are highly prized in India and around the world. They’re light, delicate, have mild muscatel notes and can be a bit astringent. Leaves are greenish and less oxidized.  Second flush teas have more body, roundness and muscatel notes but less astringency. Leaves are generally more oxidized and contain a fair amount of tip. Some consider these to be the best Darjeeling teas.  Monsoon teas are generally more oxidized and of lesser quality than earlier flushes. Leaves are darker and the liquor slightly plainer. 89 DARJEELING  Autumnal teas are fuller bodied with more coloured leaf and liquor.  All tea in Darjeeling is produced by orthodox manufacture.  Green, oolong and white teas are also produced in the region.  Most grades have a high content of tip in the leaf (Ex.: SFTGFOP, FTGFOP, TGFOP, TGOP). 90 NILGIRI GEOGRAPHY  Located at the northwestern edge of the state of Tamilnadu in southern India, bordering Kerala to the west and Karnataka to the north  Nilgiri means “blue mountains” in Tamil and is named after the Nilgiri hills that are part of the Western Ghats mountain range.  Elevation: 1,000 - 2,500 m.  The second largest tea producing area in India after Assam. 91 NILGIRI TEA PRODUCTION  Nilgiri produces mild, mellow and flavourful tea from Camellia sinensis var. assamica leaves.  Nilgiri has the same amount of land under tea cultivation as Darjeeling (about 40,000 ha) but produces four times as much tea because of its tropical climate.  Tea is picked year round, with the best teas picked during the dry season from December to March. 92 DOOARS  With the success of tea growing in Darjeeling, planting was extended to the Dooars.  Located south of the Himalayas  Better suited for Camellia sinensis var. assamica  Elevations of about 100 to 500 m  Monsoon rains from May to September  Tea has a pale liquor with light flavours and slight astringency. 93 KANGRA  Located in North India  Elevation of 700 – 900 m  Tea was first planted in 1849 using Camellia sinensis var. sinensis due to the cooler climate.  The area was devastated by an earthquake in 1905 and has not yet fully recovered.  A small area of 2,000 ha is planted.  Called “the valley of the gods”  Light liquor with lingering sweet aftertaste 94 MUNNAR  The highest tea-growing region, with elevations of 900 – 2,600 m.  Tea plantations started in 1870.  Tender Assam flavours  Golden yellow-orange liquor, strong body with a touch of fruit and malt 95 TEA SOMMELIER® TEA 102: TEA REGIONS OF THE WORLD LESSON FOUR: AFRICA 96 AFRICA  In Africa, tea is grown in Kenya, Malawi, Uganda, Tanzania, Cameroon, Mozambique, Ethiopia, D.R. Congo, Burundi, Rwanda and Mauritius. In the past, it was grown in South Africa.  While the specialty tea trade is changing the African tea industry, production remains primarily CTC for tea bags.  African teas are typically strong and full-bodied. 97 AFRICA  Tea was first introduced to the continent in South Africa’s Natal province in 1850 (as an experiment).  It wasn’t until 1877 that Assam tea seeds from Kolkata were imported and successfully grown commercially. The Assam seeds proved to be most suitable for the growing conditions in South Africa.  Labour costs and a devaluing currency slowly led to the decline of the tea trade in South Africa. 98  MALAWI HISTORY After some earlier failed attempts, tea was first cultivated successfully in Malawi in 1890 (then known as Nyasaland) on the Lauderdale coffee plantation in the Mulanji district. By 1904, about 100 ha were under cultivation. Conditions there were found to be suitable for higher quality teas and the Assam seeds. Following Lauderdale’s success, many other coffee growers switched to tea or cleared new land for tea. Growers started plantations in neighbouring Thyolo (pronounced cho- lo) once land was no longer available in Mulanji. 99 http://d-maps.com/m/africa/malawi/malawi25.gif MALAWI GEOGRAPHY  Located in central eastern Africa, bordered by Tanzania, Mozambique and Zambia  Bordered on the east by Lake Nyasa (Lake Malawi)  The Great Rift Valley runs north-south through Malawi.  Malawi’s economy is largely based on agriculture, which generates a third of the country’s GDP.  The capital city is Lilongwe but the commercial centre is Blantyre, home of the regular tea auction. 100 MALAWI MARKET (in metric tons) 2015 2017 2019 Production 39,447 45,582 48,192 Exports 30,881 29,289 32,846 Export Market (in metric tons) 2015 2017 2019 United Kingdom 10,681 6,220 10,391 United States 847 1,767 2,788 Canada 240 585 116 Statistics are provided by the International Tea Committee (ITC) 101 MALAWI TEA PRODUCTION  Mulanji and Thyolo remain the two tea-producing areas of Malawi. In total, there are 22 tea estates.  The higher elevations in Thyolo (900 m vs. 600 m) produce higher quality tea.  Malawi produces about 48,000 metric tons annually, mostly black tea for tea bags. Some green and whole leaf specialty teas are also produced.  Malawi accounts for about 3% of the world’s production.  Peak tea season mirrors the rainy season and runs approximately from November to May. 102 MALAWI TEA EXPORT Malawi exports close to 95% of its production. Primary markets are UK and South Africa. Other markets include Netherlands, Germany, USA, Pakistan and Canada. TEA MARKETING Tea is sold in Malawi primarily through the Blantyre auction, where prices are set weekly by supply and demand. Teas are also sold in the Mombasa auction in Kenya. Prices are generally set by auctions but much tea is sold privately or through free-sales, often on a forwarding basis. Tea auctions run weekly during heavier cropping months, bi- weekly at other times. 103 KENYA HISTORY  Kenya was first settled by North Africans and later colonized by Arabs and Persians.  The first European settlers were Portuguese, brought in to control trade within the Indian Ocean and between Asia and Europe.  Omani Arabs expelled the Portuguese by 1730, then Britain and Germany took over, with the intent of abolishing the slave trade set up by the Omani.  European missionaries arrived in the 1840s and British and German colonists settled in the 1880s.  Kenya became a British Protectorate in 1895 and Nairobi was established as the capital in 1905.  Kenya became an independent state in 1963. 104 KENYA GEOGRAPHY  Kenya is located on the central east coast of Africa and is bordered by Somalia, Ethiopia, Sudan, Uganda, Tanzania and, to the east, the Indian Ocean. Lake Victoria lies on a small part of its western border.  A key feature of Kenya’s geography is the Great Rift Valley, which runs through the western part of the country.  The Kenyan Highlands is one of Africa’s most fertile and successful agricultural regions. Agriculture makes up 22% of Kenya’s GDP.  Nairobi remains Kenya’s capital and is the country’s commercial centre. 105 http://www.fao.org/ KENYA HISTORY  Tea was first planted in Kenya in 1925 by the Orchardson Brothers, sons of the famous artist Sir William Orchardson, in the Limouru, Kericho and Lumbwa districts.  In 1933, the Kenyan Tea Growers Association (KTGA) was established by large-scale producers to organize and protect the industry.  Shortly after Kenya became a republic in 1964, the Kenyan Tea Development Authority (KTDA) was established to represent the interests of small-scale producers. The KTDA became a very important part of Kenya’s economic development. 106 KENYA TEA PRODUCTION Kenya primarily produces CTC tea for tea bags. Some orthodox tea is also produced. Tea is grown primarily in the Rift Valley (east and west), the Mt. Kenya region and regions north and northwest of Nairobi to Lake Victoria. The higher elevations, adequate rainfall and milder climate in the east Rift Valley result in slightly stronger teas. Over 110,000 ha of tea is grown in Kenya. Elevations range from 1,500 - 2,700 m. Kenya’s total annual production is about 340,000 metric tons. 107 KENYA PURPLE TEA  Newer tea produced in Kenya  Kenya’s tea industry pursued production of purple tea after they witnessed a decline in demand and price for black tea.  Purple Tea production is a niche in the market.  Grown at elevations between 4,500 to 7,500 feet in the Nandi Hills of Kenya  The leaves on the plant are actually purple, and if the leaves are not plucked while they are young and purple, they fade to green.  Comes from the Camellia sinensis plant, but is not considered a separate category like white, green, oolong, black and pu-erh tea.  Undergoes processing similar to green tea.  The purple is caused by a genetic mutation which produces the antioxidant anthocyanin (same antioxidant found in berries like blueberries, acai berries and blackberries). 108 KENYA MARKET (in metric tons) 2015 2017 2019 Production 399,211 439,858 458,853 Exports 443,460 415,715 496,755 Export Market (in metric tons) 2013 2015 2017 Pakistan 116,435 153,679 176,387 United States 3,842 4,740 2,413 Canada 721 427 975 Statistics are provided by the International Tea Committee (ITC) 109 KENYA TEA EXPORTS  Tea exports account for almost 20% of Kenya’s total export revenues.  Kenya is the largest exporter of black tea in Africa and has ranked as high as the 3rd largest in the world.  Kenyan tea is a significant component in tea blends in countries like Egypt, Pakistan, the UK, Ireland and Canada. 110 KENYA TEA MARKETING  Kenya tea prices are set weekly by the Mombasa tea auction. Local and global buyers attend along with producer representatives to set prices based on supply and demand. The majority of the tea sold in Kenya runs through auction.  Kenyan tea is sought after for its bright and brisk liquor and robust flavour. 111 KENYA THE KTDA THE KTGA The KTDA works with smallholders, providing advice  The KTGA was formed by larger-scale producers to on cultivation, collecting green leaf (unprocessed tea), promote common interests in tea production, labour processing the tea in its factories and marketing the relations, etc. tea.  Membership is limited to growers with more than 10 There are about 400,000 smallholders supplying ha in production. In general, these are multinational- green leaf to 54 registered factories. owned estate groups, such as Unilever. It is Kenya’s largest producer and exporter of made  The KTGA has about 39 member factories tea (60% of Kenya’s production). representing 40% of Kenya’s tea production. 112 TANZANIA  Arab traders colonized Tanzania in the early 8th century.  Portugal arrived in the early 16th century and held control until the Sultan of Oman took over in the 17th century.  Tanzania became a German colony in 1885.  After World War I, Tanzania was administered by Britain under a League of Nations mandate, and later as a UN trust territory. 113 http://www.bluerhinoexpeditions.com/ TANZANIA GEOGRAPHY  Located in east Africa on the Indian Ocean  Bordered on the north by Uganda and Kenya, on the west by Burundi, Rwanda and Congo and on the south by Mozambique, Zambia and Malawi  Bordered by three of Africa’s best-known lakes: Victoria (north), Tanganyika (west) and Nyasa (south)  Mt. Kilimanjaro, the tallest peak in Africa (5,895 m), is in northern Tanzania.  The island of Zanzibar is 35 km offshore. 114 TANZANIA TEA INDUSTRY Tea was first planted in Tanzania in 1902 by German settlers at the Agricultural Research Station in Amani and Rungwe. Commercial production began in 1926 in Usambaras and Njombe. By 1934, 21 metric onts were produced. After World War II, the British took over tea plantations and production rose steadily from 2,723 ha in 1945 to 7,336 ha in 1960. yielding 3,722 tons of tea. 115 TANZANIA TEA INDUSTRY  Tea is Tanzania’s 5th largest export crop.  More than three-quarters of the country’s tea production is exported.  Large estates dominated the industry before independence in 1961.  The government encouraged smallholders in the 1960s. By 1985, they accounted for almost 30% of production.  The smallholder system deteriorated in the late 1980s because of late payments to farmers by the Tea Board, the collapse of the research system and lack of investment in tea factories, roads and transport equipment.  Policy reforms were put in place in the 1990s. 116 TANZANIA MARKET (in metric tons) 2015 2017 2019 Production 31,658 31,814 33,659 Exports 33,176 27,512 27,955 Export Market (in metric tons) 2015 2017 2019 Kenya 15,011 10,636 13,323 United States 18 47 45 Canada - 150 - Statistics are provided by the International Tea Committee (ITC) 117 TEA SOMMELIER® TEA 102: TEA REGIONS OF THE WORLD LESSON FIVE: TAIWAN & OTHER REGIONS 118 TAIWAN  The Han (indigenous people of China) began settling the smaller outlining islands around Taiwan in the 13th century.  At the time, Taiwan's mainland remained unattractive mainly because its indigenous peoples remained hostile to insurgence. 119 HISTORY  In 1592, Japan sought to control Taiwan.  In 1616, Japan unsuccessfully tried to invade the island.  In the 19th century, the Japanese were instrumental in industrializing Taiwan’s economy:  Railroads and transportation networks were extended  An extensive sanitation system was built  The public school system was revised  Agricultural production increased ten-fold 120 HISTORY  In 1544, the Portuguese sighted the main island and named it Ilha Formosa (“beautiful island”). They made no attempt to colonize at that time.  In 1624, the Dutch established a commercial base and colony. Later they established a military stronghold for its trade routes.  The Dutch began to import slave labourers from Fujian province in China and from the Penghu archipelago, displacing many indigenous Taiwanese. 121 EARLY TEA INDUSTRY Under Dutch rule (1624 -62), forced labour was brought from Fujian and Penghu to build the colony. Tea cultivation in Taiwan was established by the Fujianese labourers who brought their tea knowledge and cuttings from the Chinese mainland. Before colonization, tea was harvested by indigenous Taiwanese from wild trees. 122 EARLY TEA INDUSTRY  China expelled the Dutch in the mid 17th century, allowing more immigration to Taiwan from Fujian.  As a result, a strong oolong tea industry developed, drawing on both Chinese and Japanese cultivar practices.  Large-scale commercial production was established in the late 20th century.  Taiwan’s emergence as a tea producer was delayed by international conflicts and hostilities, with foreign interests fighting for control of the country’s land and resources. 123 GEOGRAPHY  Taiwan is an island country, composed of the big main island of Taiwan and the Penghu Archipelago, which is made up of 64 islands plus 21 other smaller islands.  Taiwan sits astride the Tropic of Cancer in the South China Sea off the coast of mainland China.  The Taiwan Strait separates Taiwan from the mainland - about 220 km at its widest point and 220 km at its narrowest.  Mountain ranges span the east side of Taiwan from north to south, right up to the Pacific coast.  Several peaks rise over 3,000 m, the highest being Yu Shan (Mount Jade) at 3,952 m.  Taiwan’s west coast features large coastal plains. 124 CLIMATE  The north and south have distinct climates.  The south enjoys a tropical, oceanic climate.  The north is semi-tropical at mountain attitudes and can experience frost.  Seasons:  Spring (April to May) is temperate (18 - 26°C).  Summer (May to September) is hot and humid (27 - 35°C).  Winter (December to February) is normally short and mild. Temperatures rarely drop below 5°C.  Rainfall varies across the island depending on season, location and altitude. The average rainfall is about 2,500 mm annually. 125 http://www.taiwan.climatemps.com/ TEA INDUSTRY  Taiwan exports about 20% of its annual tea production.  Taiwanese oolongs are famous for their distinctively sweet, fresh and perfumed liquor, which distinguishes them from mainland Chinese varieties. http://cdn.teavivre.com/ 126 TAIWAN MARKET (in metric tons) 2015 2017 2019 Production 14,405 13,443 14,900 Exports 4,751 7,653 10,304 Export Market (in metric tons) 2015 2017 2019 USA 846 1,175 1,594 Canada 133 200 27 Japan 387 395 924 Statistics are provided by the International Tea Committee (ITC) 127 OOLONG PRODUCTION  It is believed that oolong tea was first produced at Wu Yi Shan (Wuyi Mountain) in Fujian Province at the end of the Ming Dynasty about 400 years ago.  Oolong means "black dragon" in Chinese.  Oolongs are semi-oxidized teas. Depending on the variety, they are oxidized from as little as 10% to as much as 90%.  It was produced originally in China and Taiwan using production methods similar to black tea (withering, rolling, oxidation, firing). 128 OOLONG PRODUCTION PRODUCTION METHOD Leaves are laid in direct sunlight for withering, which reduces moisture content and softens the leaves. Leaves are typically large and leathery. Leaves are shaken in bamboo baskets to lightly bruise the edges. Leaves are spread out in the shade to dry. Shaking and spreading is repeated numerous times.  Only the bruised edges are oxidized and thus change to a red colour. The core of the leaf remains green. Hence, the tea is semi-oxidized.  The amount of oxidation depends on the type of oolong classification – light to long 129 OOLONG PRODUCTION  Once the desired degree of oxidation is attained, oxidation is stopped by pan-firing the leaves at high temperature, which produces a lower moisture content than in green tea.  Lower moisture content increases shelf life.  Oolongs are whole leaf teas, never broken by rolling. Styles range from an open leaf to a partially or completely rolled shape. 130 OOLONG PRODUCTION http://cdn.shopify.com/s/files/1/0251/0722/files/Eco-Cha2.JPG?2965 http://www.esgreen.com/ 131 SHORT OXIDIZED OOLONG 132 LONG OXIDIZED OOLONG 133 CUPPING PROCEDURE FOR OOLONG TEA 1. Examine the leaf. 2. Line up the cup or gaiwan with the tea sample behind. 3. Scale 2g of tea for 6 oz/175 ml of water. 4. Heat water to desired temperature for oolong. 5. Pour a little water over leaves, let steep for 8-12 seconds and drain out the water. \ 6. Infuse leaves again for 40-50 seconds. 7. Pour off the liquor into a cup. 8. Examine the appearance and aroma of the steeped leaves. 9. Bring a spoonful of liquor to the mouth and slurp it with additional air. 10. Evaluate the sample. 11. Repeat steps 6-10, increasing the steep time for each infusion. 134 OTHER NATIONS 135 OTHER TEA NATIONS  Tea is produced commercially in more than 32 countries around the world.  In general, tea-producing countries are located between the two Tropics.  China, Africa, India, Sri Lanka are the most important producers and exporters, but there are many other regions with significant influence in the market. 136 OTHER TEA NATIONS Other tea producing nations include: ASIA - OCEANIA EASTERN EUROPE - SOUTH - CENTRAL MIDDLE EAST AMERICA Indonesia Vietnam Iran Argentina Malaysia Turkey Brazil Taiwan Georgia Equador Papua New Guinea Bolivia Korea Guatemala Australia Peru Nepal Bangladesh 137 OTHER TEA NATIONS  The figures below from ITC compare production among the world’s largest producing countries to other tea nations.  2019 Tea Production (in metric tons) China 2,799,382 India 1,389,700 Kenya 458,853 Sri Lanka 300,134 Vietnam 190,000 Turkey 267,804 Indonesia 128,800 Argentina 96,069 138 Bangladesh 77,000 INDONESIA  Formerly a Dutch colony  Japan invaded Indonesia in 1942 and took over control from the Dutch.  Immediately following Japan’s World War II surrender in August 1945, Indonesia declared its independence. 139 INDONESIA GEOGRAPHY  The world’s largest archipelago with over 17,500 islands.  Located in Southeast Asia, northwest of Australia and south of Malaysia, Vietnam and the Philippines.  The world’s 4th most populous country with a population of 230 million.  Its capital is Jakarta.  Agriculture makes up about 14% of Indonesia’s GDP. Main products are palm oil, rice, tea, coffee, spices and rubber. 140 INDONESIA MARKET (in metric tons) 2015 2017 2019 Production 132,615 134,000 128,800 Exports 61,915 54,194 43,113 Export Market (in metric tons) 2015 2017 2019 Malaysia 8,604 8,795 8,538 United States 3,842 3,665 3,699 Canada 166 170 219 Statistics are provided by the International Tea Committee (ITC) 141 INDONESIA TEA PRODUCTION  The Dutch, through the Dutch East India Company, were the first to establish tea gardens in Indonesia.  Initially, seeds from China were used but they proved unsuccessful. Assam variety seeds worked the best.  Tea is grown on Java and Sumatra, the two largest islands of the country. Java teas tend to be much better quality.  Indonesia’s production is about 75% black tea and 25% green tea. 142 INDONESIA  The quality of Indonesia’s green tea ranges from traditional pan-fired green tea from China to almost as high as better Japanese sencha.  Indonesia produces both orthodox and CTC black tea.  In general, the quality of Indonesian black tea is similar to Sri Lankan or South Indian teas, though not quite as brisk and flavourful. At best, they are of moderate quality and used mainly for tea bags. 143 INDONESIA JAVA Tea is grown mainly in the west around the city of Bandung. It is also grown in central Java close to Semerang. Some smaller estates are in eastern Java close to Surabaya. 144 VIETNAM  Tea goes back over 3,000 years in Vietnam.  The French began commercial production in the 1820s.  Production was disrupted by the Vietnam war and then re- established by foreign investment. 145  GEOGRAPHY  Vietnam is located in eastern and southern Indochina, bordered by China to the north and Laos and Cambodia to the west.  Three-quarters of the island is mountains and hills.  Four main regions:  Highlands and Red River Delta in the north  Central Highlands running almost the full length of Vietnam  Coastal lowlands  Mekong River Delta in the south 146 http://www.vietnam-travel-guide.net/  CLIMATE  The range of latitude and altitudes results in climate variances, from frosty winters in north to equatorial heat in the Mekong Delta.  Most of the country has an altitude of about 500 m with a subtropical climate  Two monsoon zones: the winter monsoon (October – March) and southwest monsoon (April/May – October) http://www.fao.org/ 147 VIETNAM MARKET (in metric tons) 2015 2017 2019 Production 170,000 175,000 190,000 Exports 133,500 140,000 136,000 Export Market (in metric tons) 2015 2017 2019 Taiwan 17,512 17,522 18,800 United States 7,883 7,026 5,500 Canada N/A N/A N/A Statistics are provided by the International Tea Committee (ITC) 148 TEA INDUSTRY  Vietnam produces all categories of tea (white, green, oolong and black) but it’s best known for its green tea.  Major growing areas are in central and northern Vietnam.  There are a decreasing number of state-owned plantations/factories and more private companies/ joint ventures. 149 TEA INDUSTRY  Most of its green tea is for the domestic market. Almost all its black tea is exported.  Vietnam is best known for its Lotus tea. 150 http://www.vietnamonline.com/ ARGENTINA HISTORY  In 1516, Juan Diaz de Solis explored Argentina.  Argentina became a colony of Spain.  In 1580, Buenos Aires was settled.  In 1806-07, invading British forces were expelled.  After Napoleon conquered Spain in 1808, Argentina established is own government in 1810.  In 1816, Argentina declared its independence. 151  ARGENTINA  Argentina is in South America. The Andes mountains stretch along the country’s entire west side. Aconcagua, the highest peak in the world outside Asia (6,960 m), is in Argentina.  Argentina is bordered by Bolivia, Paraguay, Brazil to the north, Uruguay and the Atlantic Ocean to the east and Chile to the west.  In the north is the swampy and partly forested Gran Chaco, bordering Bolivia and Paraguay.  South of the Gran Chaco are the Pampas, a fertile agricultural lowland that supports most of the population.  Further south is Patagonia, a region of cool, arid steppes with some forested and fertile areas. http://www.amautaspanish.com/ 152 ARGENTINA MARKET (in metric tons) 2015 2017 2019 Production 82,000 82,000 77,000 Exports 76,030 74,921 75,322 Export Market (in metric tons) 2015 2017 2019 United States 54,833 51,950 47,071 Chile 10,108 9,328 9,479 Canada 254 388 274 Statistics are provided by the International Tea Committee (ITC) 153 ARGENTINA TEA INDUSTRY Argentina is most famous for producing Yerba Mate, but it is also a major producer of “true” tea. Tea was first introduced in 1920 with seeds brought from Russia, but the quality was poor and it remained a minor crop. After a ban on imported tea was imposed in 1951, new plantations producing better tea were established in Misiones province in the northeast corner of Argentina. As a result, demand for local tea increased, and so production increased. Within ten years, Argentina was exporting tea to Chile. 154 http://www.biriz.biz/cay/arjantin9.jpg ARGENTINA  Argentina currently exports about 75,000 metric tons of tea