Posts filtered by tags: Tony Gebely[x]


 

Tea Processing Step: Oxidation

What is Oxidation? Oxidation refers to a series of chemical reactions that result in the browning of tea leaves and the production of flavor and aroma compounds in finished teas. Depending on the type of tea being made, oxidation is either prevented altogether or deliberately initiated, controlled and then stopped. Much of the oxidation process revolves around polyphenols, particularly the enzymes polyphenol oxidase and peroxidase. When the cells inside tea leaves are damaged and the components...
Tags: Tea, China, Fixing, CTC, Harney, Basu, Tony Gebely, Michael Harney, Ullah, Oxidation, Tea Processing, Tea Epicure Blog, Shaqing, Control of Oxidation Control


Chemical Compounds in Tea

Tea chemistry is complex. Just how complex? Well, on the bush, tea leaves contain thousands of chemical compounds. When tea leaves are processed, the chemical compounds within them break down, form complexes with one another and form new compounds. When steeping tea leaves, our senses are tingled by the thousands of volatile compounds (collectively known as the “aroma complex”) rising from the tea liquor and the thousands of non-volatile compounds that are floating within the tea liquor. Because...
Tags: Tea, London, Biology, Turkey, Chemistry, EC, Caffeine, Plant Sciences, Bhatia, Organic Chemistry, Tony Gebely, EGCG EGCG, Harbowy Matthew E, Douglas A Balentine, Neva Gungor, Zhen Yong


Tea Processing: Withering

What does “withering” mean in tea processing? That the moment a tea leaf is plucked from the tea plant, it begins to wilt naturally, a process we call withering. But once the tea leaves reach the processing facility, this process is controlled by the tea producer. The purpose of a controlled wither is to prepare the leaves for further processing by reducing their moisture content. This allows for the development of aroma and flavor compounds in the leaves. Controlling the withering process mean...
Tags: Tea, Nuwara Eliya, Tony Gebely, Processing, Tea Processing, Wither, Tea Epicure Blog, Pedro Estate, Sri Lanka Great


The Six Immutable Laws of Tea Storage

Storing tea can be very simple. If you keep your tea in an airtight container and then store your container in a dark, cool, dry place free from strong odors, you will likely consume it before any degradation in aroma or taste occurs. However, tea is constantly deteriorating, very slowly, as soon as the leaves are picked off the plant. When we talk about a tea deteriorating, we are mostly talking about oxidation. Teas that are prevented from oxidizing during production and teas that are not heav...
Tags: Tea, Nigel, Tea Storage, Tony Gebely, Aged Tea, Nigel Melican, Tea Epicure Blog, Aging Tea, Storing Tea Evak Airless Storage Containers, N Seal Vacuum Storage Containers, Airscape Lite Containers


Nuances of Tea Classification

What is a Tea Processing Chart? What is a tea processing chart? A tea processing chart refers to a chart that shows the processing steps that different tea types go through after being plucked and before they reach your cup as a means of tea classification. Tea processing charts have been essential items in the toolbelt of tea educators for years. However, nearly every processing chart that exists today excludes many styles of tea and sometimes entire types of tea. I posted the first version of...
Tags: Tea, South Korea, China, India, Taiwan, United States, Nepal, Green Tea, Black Tea, East Asia, Huang, Anhui, Sri Lanka India, Fujian province, Sheng, Classification


Tea Varieties and Cultivars

Plant Classification All plants are classified hierarchically by their division, class, subclass, order, family, genus, and species. They are also classified by variety and cultivar when necessary. Here’s how the tea plant shakes out: Division → Magnoliophyta Class → Magnoliopsida Subclass → Dilleniidae Order → Theales Family → Theaceae Genus → Camellia Species → Sinensis Since we’ll only be dealing with the varieties and cultivars of the genus Camellia and the species sinensis we’ll leave ...
Tags: Tea, Taxonomy, Camellia, Variety, Horticulture, Tony Gebely, Cultivar, Tea Epicure Blog, Varietal


Kinetics of Steeping Tea

Steeping is the final step in the lives of tea leaves. And in their final act, they slowly unfold and unravel, creating a beverage that tells the story of where they came from. Every time we drink liquor from the steeped leaves, it tells us what the weather was like before they were plucked and how they were handled, processed, and stored before they reached your cup. Chemically speaking, steeping refers to the act of infusing tea leaves in a solvent (water) to make a solution that is on average...
Tags: Tea, Science, Epa, Water Quality, Tony Gebely, Kinetics, Steeping, Tea Epicure Blog, Tea Association of the United States


A New Look at Tea Classification

History of Tea Classification Throughout history, tea has been categorized many ways: by the color of the finished leaves, by the color of the tea liquor, and by the percentage of oxidation the tea leaves have gone through during processing. The goal of categorizing tea is to provide a clear foundation for education by lumping together teas with similar qualities. Each of the above classification methods fall short of providing a method of classification by which all tea styles can be categoriz...
Tags: Tea, China, Taxonomy, Green Tea, Black Tea, Classification, Fermented Tea, Tony Gebely, Guan Yin, White Tea, Yellow Tea, HUSBANDRY, Terroir, Tea Epicure Blog, Altered Tea, Puer Tea


Tea Processing Chart

Tea processing is the most important quantifier when determining or producing a tea type. Green tea, yellow tea, white tea, wulong tea, black tea and fermented teas all begin as fresh Camellia sinensis leaves and go through different processing steps. While there are an infinite number of variations that result in an infinite number of tea styles, the same underlying processing methodologies largely define the tea’s type. There are many similar charts that attempt to accurately depict the tea pr...
Tags: Tea, Green Tea, Black Tea, Classification, Fermented Tea, Tony Gebely, White Tea, Yellow Tea, Loose Tea, Tea Processing, Tea Epicure Blog, Altered Tea, Wulong Tea


Tea Processing: Withering

What does “withering” mean in tea processing? That the moment a tea leaf is plucked from the tea plant, it begins to wilt naturally, a process we call withering. But once the tea leaves reach the processing facility, this process is controlled by the tea producer. The purpose of a controlled wither is to prepare the leaves for further processing by reducing their moisture content. This allows for the development of aroma and flavor compounds in the leaves. Controlling the withering process mean...
Tags: Tea, Nuwara Eliya, Tony Gebely, Processing, Tea Processing, Wither, Tea Epicure Blog, Pedro Estate, Sri Lanka Great


Tea Varieties and Cultivars

Plant Classification All plants are classified hierarchically by their division, class, subclass, order, family, genus, and species. They are also classified by variety and cultivar when necessary. Here’s how the tea plant shakes out: Division → Magnoliophyta Class → Magnoliopsida Subclass → Dilleniidae Order → Theales Family → Theaceae Genus → Camellia Species → Sinensis Since we’ll only be dealing with the varieties and cultivars of the genus Camellia and the species sinensis we’ll leave ...
Tags: Tea, Taxonomy, Camellia, Variety, Horticulture, Tony Gebely, Cultivar, Tea Epicure Blog, Varietal


Nuances of Tea Classification

What is a Tea Processing Chart? What is a tea processing chart? A tea processing chart refers to a chart that shows the processing steps that different tea types go through after being plucked and before they reach your cup as a means of tea classification. Tea processing charts have been essential items in the toolbelt of tea educators for years. However, nearly every processing chart that exists today excludes many styles of tea and sometimes entire types of tea. I posted the first version of...
Tags: Tea, South Korea, China, India, Taiwan, United States, Nepal, Green Tea, Black Tea, East Asia, Huang, Anhui, Sri Lanka India, Fujian province, Sheng, Classification


The Six Immutable Laws of Tea Storage

Storing tea can be very simple. If you keep your tea in an airtight container and then store your container in a dark, cool, dry place free from strong odors, you will likely consume it before any degradation in aroma or taste occurs. However, tea is constantly deteriorating, very slowly, as soon as the leaves are picked off the plant. When we talk about a tea deteriorating, we are mostly talking about oxidation. Teas that are prevented from oxidizing during production and teas that are not heav...
Tags: Tea, Nigel, Tea Storage, Tony Gebely, Aged Tea, Nigel Melican, Tea Epicure Blog, Aging Tea, Storing Tea Evak Airless Storage Containers, N Seal Vacuum Storage Containers, Airscape Lite Containers


Chemical Compounds in Tea

Tea chemistry is complex. Just how complex? Well, on the bush, tea leaves contain thousands of chemical compounds. When tea leaves are processed, the chemical compounds within them break down, form complexes with one another and form new compounds. When steeping tea leaves, our senses are tingled by the thousands of volatile compounds (collectively known as the “aroma complex”) rising from the tea liquor and the thousands of non-volatile compounds that are floating within the tea liquor. Because...
Tags: Tea, London, Biology, Turkey, Chemistry, EC, Caffeine, Plant Sciences, Bhatia, Organic Chemistry, Tony Gebely, EGCG EGCG, Harbowy Matthew E, Douglas A Balentine, Neva Gungor, Zhen Yong


Kinetics of Steeping Tea

Steeping is the final step in the lives of tea leaves. And in their final act, they slowly unfold and unravel, creating a beverage that tells the story of where they came from. Every time we drink liquor from the steeped leaves, it tells us what the weather was like before they were plucked and how they were handled, processed, and stored before they reached your cup. Chemically speaking, steeping refers to the act of infusing tea leaves in a solvent (water) to make a solution that is on average...
Tags: Tea, Science, Epa, Water Quality, Tony Gebely, Kinetics, Steeping, Tea Epicure Blog, Tea Association of the United States


A New Look at Tea Classification

History of Tea Classification Throughout history, tea has been categorized many ways: by the color of the finished leaves, by the color of the tea liquor, and by the percentage of oxidation the tea leaves have gone through during processing. The goal of categorizing tea is to provide a clear foundation for education by lumping together teas with similar qualities. Each of the above classification methods fall short of providing a method of classification by which all tea styles can be categoriz...
Tags: Tea, China, Taxonomy, Green Tea, Black Tea, Classification, Fermented Tea, Tony Gebely, Guan Yin, White Tea, Yellow Tea, HUSBANDRY, Terroir, Tea Epicure Blog, Altered Tea, Puer Tea


Tea Processing Step: Oxidation

What is Oxidation? Oxidation refers to a series of chemical reactions that result in the browning of tea leaves and the production of flavor and aroma compounds in finished teas. Depending on the type of tea being made, oxidation is either prevented altogether or deliberately initiated, controlled and then stopped. Much of the oxidation process revolves around polyphenols, particularly the enzymes polyphenol oxidase and peroxidase. When the cells inside tea leaves are damaged and the components...
Tags: Tea, China, Fixing, CTC, Harney, Basu, Tony Gebely, Michael Harney, Ullah, Oxidation, Tea Processing, Tea Epicure Blog, Shaqing, Control of Oxidation Control


Tea Processing Chart

Tea processing is the most important quantifier when determining or producing a tea type. Green tea, yellow tea, white tea, wulong tea, black tea and fermented teas all begin as fresh Camellia sinensis leaves and go through different processing steps. While there are an infinite number of variations that result in an infinite number of tea styles, the same underlying processing methodologies largely define the tea’s type. There are many similar charts that attempt to accurately depict the tea pr...
Tags: Tea, Green Tea, Black Tea, Classification, Fermented Tea, Tony Gebely, White Tea, Yellow Tea, Loose Tea, Tea Processing, Tea Epicure Blog, Altered Tea, Wulong Tea


2018 Tea Outlook

A new year is upon us and the tea industry is rife with innovation, cheeky trends, and funky fads. We asked 11 tea folk from around the world what they see coming down the pike in 2018 -- here's what they had to say: Ms. Yu Lu Vice President of the China Chamber of Commerce [...] The post 2018 Tea Outlook appeared first on American Specialty Tea Alliance. [Author: Tony Gebely]
Tags: Tea, Featured, Opinion, Outlook, 2018, Tea Culture, Tony Gebely, China Chamber of Commerce, World of Tea, American Specialty Tea Alliance, Yu Lu


2018 Tea Outlook

A new year is upon us and the tea industry is rife with innovation, cheeky trends, and funky fads. We asked 11 tea folk from around the world what they... The post 2018 Tea Outlook appeared first on World of Tea. [Author: Tony Gebely]
Tags: Tea, Featured, Opinion, Outlook, 2018, Tea Culture, Tony Gebely


The Artisan Specialty Teas of Sri Lanka

While in Sri Lanka this past August, I got an in-depth look at tea production throughout the country and happened upon some fantastic handmade teas. 95% of tea produced in... The post The Artisan Specialty Teas of Sri Lanka appeared first on World of Tea. [Author: Tony Gebely]
Tags: Tea, Featured, Sri Lanka, Ceylon, Tea Culture, Tea Education, Specialty Tea, Tony Gebely, Artisan Tea


150 Years of Ceylon Tea

Our very own Tony Gebely traveled to Sri Lanka from August 6 – 14 to cover the 150th Anniversary of Ceylon Tea. As a guest of the Sri Lanka Tea... The post 150 Years of Ceylon Tea appeared first on World of Tea.
Tags: Tea, Featured, Sri Lanka, Colombo, Ceylon, Tony Gebely, Tea News, Ceylon Tea, 150th Anniversary of Ceylon


The Moonlit Tea Garden: A Conversation with the Founders of Jun Chiyabari

Jun Chiyabari is one of the most recognized names in Nepal’s tea industry. The high mountain tea garden was started by two brothers, Lochan and Bachan Gyawali. I’ve been enjoying... The post The Moonlit Tea Garden: A Conversation with the Founders of Jun Chiyabari appeared first on World of Tea. [Author: Tony Gebely]
Tags: Tea, Interview, Nepal, Estates, Lochan, Tea Culture, Tony Gebely, Jun Chiyabari, Moonlit Tea Garden, Bachan Gyawali


What is Puer Tea?

More than just an exoticism, Puer tea has seen a dramatic rise in the Western market. Despite the hype and fluctuating prices, Puer still remains some of the most expensive tea... The post What is Puer Tea? appeared first on World of Tea. [Author: Tony Gebely]
Tags: Tea, Featured, Fermented Tea, Tea Education, Tony Gebely, Chinese Tea, Puer


Satemwa, an Orthodox Tea Producing Estate in Malawi

Satemwa is a family-run tea and coffee estate located in the southern portion of Malawi in East Africa. The estate was founded in 1923 by a Scotsman named Maclean Kay. The garden... The post Satemwa, an Orthodox Tea Producing Estate in Malawi appeared first on World of Tea. [Author: Tony Gebely]
Tags: Tea, Featured, Africa, Malawi, East Africa, Tea Culture, Tea Education, Tony Gebely, Tea Production, Maclean Kay


Exploring the Teas of Sichuan and Fujian with Jeff Kovac

Jeff Kovac is an instructor and lecturer for the Tea Association of Canada and owner of Four Seasons Tea Co. His tea life began while he was working in Sichuan... The post Exploring the Teas of Sichuan and Fujian with Jeff Kovac appeared first on World of Tea. [Author: Tony Gebely]
Tags: Tea, Sichuan, Fujian, Tea Culture, Tony Gebely, Tea Association of Canada, Jeff Kovac, Four Seasons Tea Co


2016 Tea Book Roundup

In this article, I cover 6 tea books that came out in 2016. Tea writers are raising the bar with each passing year and there are a few (including my own) that came out in 2016 that will prove a valuable asset to your bookshelf (or kindle).  Tea-Spiration: Inspirational Words for Tea Lovers by Lu Ann Pannunzio Written by fellow tea-nerd and blogger at The Cup of Life, Lu Ann Pannunzio, Tea-spiration is a 135 page beautifully illustrated and designed walk through Lu Ann’s rituals surr...
Tags: Amazon, Tea, Los Angeles, 2016, Tony, Tea Culture, Tony Gebely, Tea Books


Tea Processing Chart

Tea processing is the most important quantifier when determining or producing a tea type. Green tea, yellow tea, white tea, wulong tea, black tea and post-fermented teas all begin as fresh Camellia sinensis leaves and go through different processing steps. While there are an infinite number of variations that result in an infinite number of tea styles, the same underlying processing methodologies largely define the tea’s type. There are many tea processing charts that attempt to accurately depic...
Tags: Tea, Featured, Green Tea, Oolong Tea, Black Tea, Tea Education, Tony Gebely, Pu-erh tea


Nuances of Tea Classification

A tea processing chart refers to a chart that shows the processing steps that different tea types go through after being plucked and before they reach your cup. Tea processing charts have been essential items in the toolbelt of tea educators for years. However, nearly every processing chart that exists today excludes many styles of tea and sometimes entire types of tea. I posted the first version of my tea processing chart here on World of Tea in 2013. Since then, I have made countless edits to ...
Tags: Tea, South Korea, Featured, China, India, Taiwan, United States, Nepal, East Asia, Tea Council of the USA, Anhui, Sri Lanka India, Fujian province, Sheng, Classification, Tea Education


2017 Tea Festival and Trade Show Schedule

There are a growing number of tea festivals, industry trade shows and conferences around the world. This list is an attempt to capture them all and it will be updated as more dates are released. If I have omitted an event that you are aware of, please reach out to me and I will add it to the list. Which ones are you going to? Be sure to chime in the comments below! January January 28-29: Toronto Tea Festival in Toronto, Canada   February February 25-26: Southwest Tea Fest in Las Vegas, Ne...
Tags: Tea, Featured, Festivals, Sydney, Moscow, Philadelphia, 2017, San Francisco California, Melbourne Australia, Toronto Canada, Moscow Russia, Los Angeles California, DUBLIN Ireland, Bangkok Thailand, San Diego California, Mumbai India