FOOD SERVICE TRAINING DOCUMENT

FOOD SERVICE TRAINING DOCUMENT Quick Facts about Tea Tea is the second most consumed beverage in the world. The first is water. All tea comes from the same plant, known as Camellia Sinensis. The different categories of tea (black, oolong, green, white) are the result of variations in the way the leaves are processed after they are harvested. The Camellia Sinensis (tea tree) is an evergreen plant native to China. It can grow to a height of 30 feet, but is usually pruned to a height of 2-3 feet in cultivation. As legend has it, tea was accidentally discovered around 2737 B.C by a Chinese emperor who was sitting beneath a tree waiting for his water to boil when a few leaves fell into his pot. The invention of the tea bag was also an accident. In 1904, Thomas Sullivan, and American tea importer, began sending tea samples to customers in small silk bags to avoid the high cost of using tins. Rather than cutting open the bags and pouring the tea into tea pots as Sullivan had anticipated, his customers left the tea in the sachets for steeping. Sullivan's "invention" was a hit, and orders for tea in the sample bags came rolling in. In the 1920's gauze was substituted, followed by paper. 1

All true teas (black, white, green, and oolong) contain flavonoids, which are a type of antioxidant. Antioxidants protect healthy cells from damage-causing free radicals, which are unstable molecules thought to contribute to cancer and heart disease. What is the Difference between black tea, green tea, white tea and Oolong tea? I. White Tea The white tea process involves hand selecting young tea leaves and buds from specific types of tea bushes, carefully picking the tea leaves, and then gently drying them, usually in the open air. The absence of firing, steaming, or shaping the tea results in the many delicate shapes and unique tastes of white tea. A recent study found that the cancer-inhibiting polyphenols found in green tea appear in even greater concentrations in white tea. Because these tea leaves are minimally processed, they also contain the least caffeine of all teas. II. Green Tea No fermentation. The intent during the production of green tea is to preserve the healthy, natural and active substances of the fresh leaves so they may be released into the cup at the time of infusion III. Oolong Tea Oolong teas fall between the unfermented green teas and the fully fermented black teas. They are processed to be full-bodied teas and are therefore made from larger, more mature leaves. IV. Black tea (Red Tea) Full oxidation (usually called fermentation) which causes the leaves to turn black and gives them their characteristic flavor. The tea is subjected to an oxidation process after the drying and rolling of the leaves. During the rolling, the membranes of the leaves are broken, allowing the juices and essential oils that 2

give the tea its aroma to develop. The characteristic flavors of black tea ranging from flowery to fruity, nutty and spicy begin to emerge from this process. Facts about Caffeine All true teas are naturally caffeinated. Caffeine levels in tea vary depending on the region where the plant is grown and how the leaves are processed. The size of the leaf, temperature of the water, and how long you brew the tea are also factors. Brewing your tea longer and using hotter water yields a more caffeinated cup. You can eliminate 97% of the caffeine if you brew your tea once, discard the liquor after 45 seconds, and then brew the pod a second time and drink the resulting infusion. According to the USDA, an 8-oz cup of brewed tea contains 25-50 mg of caffeine. Generally speaking, an 8-oz cup of green tea has about 30 milligrams of caffeine, and black tea has around 40 milligrams. Caffeine Content Comparisons The following is the approximate caffeine content of various beverages Item Milligrams of Caffeine Average per serving Range Per ounce* Coffee (5 oz. cup) 80 40-170 16.00 Cola (12 oz. can) 45 30-60 3.75 Black Tea (one tea bag) 40 25-110 5.00 Oolong Tea (one tea bag) 30 12-55 3.75 Green Tea (one tea bag) 20 8-30 2.50 White Tea (one tea bag) 15 6-25 2.00 Decaf Tea (one tea bag) 2 1-4 0.50 Herbal Tea (one tea bag) 0 0 0.00 *Assumes 8 ounces of water per tea bag 3

Coffee beans contain less caffeine than tea leaves when measured in their dry form. However, the caffeine content of a prepared cup of coffee is about three times that of a prepared cup of tea. Still, many tea enthusiasts claim that tea gives an equivalent caffeine boost without the jitters. Even decaffeinated tea is not 100% caffeine free. In the US, as long as the caffeine content is not more than 2.5% the product can be labeled "decaffeinated." Moreover, the decaffeination process is said to remove some of the potentially health promoting compounds found in the leaf. Caffeine content and effects Tea - Tea has approximately 55 milligrams of caffeine per cup. Various teas contain different amounts of caffeine. Green tea contains the least, about one-third the caffeine as black and oolong about two-thirds as much. The caffeine in tea is said to increase concentration, and enhance the sense of taste and smell. The effect of caffeine in tea usually takes longer to enter the blood stream than coffee therefore, seems gentler to the system. About 80% of the caffeine in black tea can be removed easily at home, see tips on removing caffeine Vs. Coffee - Coffee has approximately 125-185 milligrams of caffeine per cup. The caffeine in coffee is sometimes associated with a lift followed by a letdown. The effects of the caffeine in coffee are immediate and sometimes arouse feelings of anxiety known as "coffee jitters". Many varieties of decaffeinated coffees are available on the market today. Some examples of tea that can be served in your Outlets: Premium Tea Selected high-grown teas from reputed plantations and gardens. Flavored Tea - Black tea or green tea with fruity flavors. 4

Rooitea - A light, delicious drink from the South Africa. It is 100% caffeine-free, and rich in Super Oxide Dismutase (S.O.D.), a powerful anti-oxidant. Fruit Tisane - Made of exotic fruits, spices and dried botanicals. It is 100% caffeinefee and rich in vitamin-c. With over 15 varieties of fruit blends and fruit-herb blends, it can be enjoyed both hot and cold. Herbal Tisane - Made from bark, flowers and seeds. They are all natural and they provide a good alternative to regular tea. Herbs - Singular herbal infusion combines the synergistic therapeutic properties as well as flavorful tastes Tea 101: How to Brew a Perfect Pot of Tea Good Water is Important; Use soft water where possible. Brewing the perfect cup of tea is much like cooking. Its creation is both an art and a science, and with a little practice you can learn to brew a cup just as you like it. The quality of the water you use to brew your tea will have a considerable effect on the resulting cup. For this reason we recommend using bottled spring water or purified (but not distilled) water for your tea. If the tap water in your area is palatable, you may also use that so long as it is freshly drawn. Always use cold water and never boil the same water twice. Previously boiled water has lost most of its oxygen, making the water and consequently your tea taste flat. The higher oxygen content of fresh water allows more liquor to be extracted from the leaves, thus resulting in a more flavorful cup. 5

I. Guide to Brewing a Cup of Tea Generally, a single teabag is recommended per cup of tea. If loose tea is served in your outlet, we recommend using a teapot for the service. II. Guide to Brewing a Pot of Tea As a rule of thumb, use approximately 1 tablespoon or 4 grams for a small pot (12 ounce/350 ml) or a 2 cups serving tea/coffee press. You may want to serve a glass of ice in a high ball glass cup for customers to pour the brew into the cup for an ice tea version. *Note: some teas are very dense, like jasmine pearls, fruit tisane, while some are very light and fluffy, like Silver Needles, Chamomile, lemon grass, lavender etc. The proper amount to use per cup will vary from tea to tea and with your own taste. Adding Lemon, Sugar, or Milk: If you add lemon and sugar to your tea, add the sugar first, since the citric acid from the lemon will prevent the sugar from dissolving. Milk is often used in full-bodied teas such as India and Ceylon teas. There is a debate over whether to add milk to the cup before or after the tea; according to the British Standards Institute, milk should be placed in the cup first. Don't use cream as it interferes with the taste of the tea. Grades of Tea: PEKOE - Leaves of similar size from the same branch TGFOP - (Tippy golden flowery orange pekoe) highest grade Usually full leaf tea from India: Darjeeling and Assam. Golden refers to light colored buds. ORANGE PEKOE (OP) - Leaves are long, thin and rolled lengthwise. Generally higher quality than pekoe leaves 6

FANNINGS - very small, broken leaves slightly larger than dust DUST - the smallest broken leaves after all manufacturing processes are finished. Notes: 7

Tea Tasting Although simply grown and harvested, tea is a drink full of flavor complexities and nuances. Tea is generally described as having a foreground (top note), middle ground, and background flavor. These three flavor dimensions come together to create the tea's flavor profile. Teas grown in the same region have a characteristic flavor profile that allows you to compare the quality of teas from estates within the same region. When comparing teas, it is important to evaluate them only against teas from the same growing region, as there are characteristics achieved in some regions that can not be replicated in others. Tasting tea is an art perfected only through experience. Professional tea tasters must undergo years of training in order to develop their pallet. Below is a list of some terms used by tasters for evaluating black tea. While we revere the art of tea tasting, we also wish to point out that you don't have to be an expert to appreciate tea you just have to know what you like and be willing to experiment. When tasting tea, use both your taste buds and your sense of smell to discern flavor and quality. Professional tea tasters slurp the tea and quickly swish it around their mouth to get a sense of the tea's body and flavor profile. They then spit out the tea as they quickly move down the line, tasting several teas one after another. You will likely want to skip the spitting step, but you can impress your friends with your tea knowledge by using some of these tasting terms and techniques. 8

Dry Leaves First, smell your dry tea to determine the tea's "nose" (smell of the dry leaf) and examine the leaves inside. Evaluate the leaves to see if they have the following characteristics. Adhesive: Well-rolled, wiry leaves that tend to cling together when picked up. Attractive: Well-made, uniform in color, size, and texture. Bloom: Leaves look lively and have a lustrous quality. Brown: Leaves are brown in color. Although black is a desirable color for black tea leaves, tippy teas are never totally black due to the presence of the lighter-colored tips, which are desirable. Dull: Lacking bloom. Dusty: Leaf tea that contains some tea dust. Golden Tip: Tea contains golden colored leaf tips. This is desirable. Leafy: Tea containing larger than average leaves. Leggy: Tea leaves are long and thin. Stylish: Leaf of superior appearance containing "tip". Tip: Pieces of the leaf tip. Tippy: Teas that contain generous amounts of leaf tip and therefore produce a more flavorful cup. Well-twisted: Refers to how the leaf was rolled. A leaf that has "twist" is wellrolled. Whiskery: Leaves covered with a fine hairy fiber. Also described as "hairy". Wiry: A thin long leaf that has been nicely rolled. 9

Infused Leaves After steeping your pod in hot water, remove and smell the fragrant leaves after they have infused their flavor into your cup. This is an often-overlooked part of the tea tasting experience. Open up you bag and examine the leaves to see if they possess the following characteristics. Aroma: Leaves have a fragrant smell. Bright: Leaves have a lively reflective quality rather than looking dull. Coppery: Leaves have a coppery color, usually denoting a good quality tea. Dark: Leaves are dark or dull in color, sometimes denoting a lesser quality tea. Dull: Leaves that lack a bright, reflective quality. Liquor The liquid produced by the tea leaves (your cup of tea) is sometimes referred to as the tea's liquor. When appreciating a tea's liquor, pay attention to its color and aroma as well as its taste. Aroma: An attractive smell sometimes referred to as "nose" or "bouquet." High grown teas, such as Darjeeling, are prized for their distinctive aroma. Astringency: The lively, pungent sensation on your tongue that gives tea its refreshing quality. This is not to be confused with bitterness. Bakey: An unpleasant taste caused by using very high temperatures during drying ("firing") the leaves and consequently driving out too much moisture. Biscuity: A pleasant taste resembling fresh baked bread that can be found in some Assam teas. Bitter: An unpleasant bitter taste. Body: How the tea liquor feels in your mouth. A tea is described has having light, medium, or full body. Full-bodied teas have fullness and strength as opposed to being thin. A tea's body will vary according to the region in which it was grown. 10

Brassy: An unpleasant, bitter metallic taste. Bright: Liquor looks lively as opposed to dull. This quality becomes more apparent after the addition of milk. Brisk: A vivacious, slightly astringent taste as opposed to flat or soft tasting liquor. Character: Distinct qualities of the tea that allow the taster to detect the region where the tea was grown. Color: Describes depth of color. The region when the tea was grown and the grade of tea play a part in the resulting shade and depth of the liquor color. Colory: A liquor that possesses depth of color, sometimes indicating full body or taste, but not necessarily so. Course: An undesirable harsh, bitter taste. Complex: A multidimensional aroma or taste profile. Dry: A slightly bakey or scorched taste. Dull: A liquor that lacks a lively, bright character in both appearance and taste. Fine: Tea of exceptional taste and quality. Flat: Lifeless liquor completely lacking in briskness. This can be the result of tea that is old or has been stored improperly. Flavory: Tea that has a pronounced, satisfying flavor. Pronounced flavor is more generally found in high grown teas such as Darjeeling, and Ceylon. Full: Tea possessing color, strength and body as opposed to being empty or thin. Hard: Tea that has penetrating and desirable strength, particularly used for Assam tea. Harshness: An unpleasant degree of strength. Heavy: Tea that possesses a thick, strong liquor with depth of color but is lacking in briskness. Hungry: When the characteristics generally associated with the tea variety or region of origin are not present. 11

Light/Pale: Liquor that does not have depth of color but may be flavory or pungent. Darjeeling tea is a good example of this. Malty: A desirable malted barley taste often found in Assam tea. Mellow: Tea leaves which have matured well produce a mellow tasting tea. Muscatel: Grapey taste. This is an exceptional characteristic found in some Darjeeling tea. Point(y): A desirable brightness and acidity often associated with Ceylon teas. Pungent: Bright liquor that has pronounced briskness and a strong, astringent flavor. Highly desirable. Rich: pleasantly thick and mellow liquor. Round: full, smooth-tasting liquor. Stale: Tea that has an unpleasant taste because it is old or has been stored in damp conditions. Strong: Liquor possesses strength of body and flavor. Thick: Tea that has good body as opposed to being "thin". Assam tea is known for producing a thick liquor. Thin: Tea that lacks body. This is not necessarily undesirable as certain tea growing regions, such as Darjeeling, are celebrated for their tea's thin, flavory liquors. However teas from Assam should never have a thin liquor. Tired: Tea that is past its prime and consequently has a flat or stale character. Woody: Tea that has a sawdust-like character. Notes: 12

Common Questions Asked by Customers: 1. Does your tea contain caffeine? Ans: Most black teas and green teas contain caffeine and theanine (a naturally occurring chemical that helps the human body to relax). Because of this two active ingredient, tea helps to rejuvenates the body and modulates the mood. Herbal preparations and fruit tisanes are 100% caffeine-free. 2. Where your tea does comes from? Ans: Our teas are specially selected from high grown gardens and plantations to ensure that the best quality leaves are used for our brewing. 3. Can I keep my teas overnight? Ans: We do not encourage our customers to keep their tea for a period longer than 6 hours. You should prepare enough ice tea in anticipation of the demand for the day only. 4. How long do I steep (or brew) the tea? Ans: This can vary significantly from tea to tea, but there are rules of thumb. In general a black tea needs to brew 3-5 minutes for best flavor. They will often get bitter if you let them brew more than 6 or 7 minutes. Green teas often need only 1 minute, but 2-3 minutes is not unusual. Oolongs typically need 2-3 minutes. Herbals need 5-10 minutes, and they generally don't get bitter, so you can let them brew as long as you like. In general, finely cut teas, whether black, green, or herbal, require shorter brewing times than large leaf teas. 5. How can I get my tea to taste stronger (or weaker)? Ans: The best way to control the strength of your tea is the alter the amount of tea leaves you use rather than changing the brew time. People will often try to let 13

their tea brew a long time to get a strong cup, only to find it tastes bitter. To get the best flavor, you should brew the tea according to the directions (or according to your own experiments). Then if you find the tea is too strong, try using 1/2 the amount of tea leaves called for; if too weak, try twice the amount of tea leaves. 6. Why does green tea always taste bitter to me? Ans: You may be brewing it too long or using water that is too hot. Green teas, as well as oolongs and white teas, are more sensitive than blacks and herbals, and boiling-hot water can scald the leaves. Water temperature should be between 70-80 degrees C. Also try a shorter brew time. Taste your green tea at one minute intervals, starting at one minute, to find out where you like it best. Good quality green tea should never be bitter when brewed properly. Another possibility is that your water is poor quality. For more information on specialty tea and herbs, please free to contact our sales office for a customized presentation and product training: LIM LAM THYE PTE LTD 251 Pandan Loop, Singapore 128431 Tel: 65-67792948 Fax: 65-67790200 Email: sales@limlamthye.com www.gryphontea.com 14