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ALEXANDER PUSHKIN found “ecstasy” in a glass full of
tea. Chinese sage T’ien Yiheng drunk the brew to “forget
the din of the world.” And Queen Victoria demanded hers
be served, along with a copy of Times, the moment she
ascended to her throne. In the days of yore, tea was the
drink of nobility, philosophers and luminaries of the
literary world. Since its discovery in China 5,000 years
ago, it has built empires, smoothed diplomatic
relations, and fueled the obsession of more than a few
nations. Perhaps no other beverage is as steeped in
historical, spiritual and ceremonial significance as
tea. And now more than ever, it is embraced by young and
old alike for its many health benefits.
My
experience...convinced me that tea was better than
brandy, and during the last six months in Africa I took
no brandy, even when sick, taking tea instead.
—Theodore Roosevelt
WHAT’S
in a cup of tea? Some of the best things from nature,
according to health experts. It’s rich in antioxidants,
like polyphenols and vitamins C, E and K. They protect
the cells from free radicals that speed up aging and
leave the body more susceptible to diseases. Since free
radicals are linked to cancer, tea is also believed to
be anticarcinogenic.
When
English author Samuel Johnson said that “tea’s proper
use is to...dilute the full meals of those who cannot
use exercise, and will not use abstinence,” he was
centuries ahead of the experts. Studies later suggest
that tea promotes good intestinal bacteria that aid
digestion. Taking three to four cups a day may likewise
lower the risk for heart attack, while fortifying the
teeth against plaque and decay.
I am not
interested in immortality, but only in tea flavor.
—Lu
Tung, Chinese poet in Tang Dynasty
THOUGH
all teas come from the species Camellia sinensis, an
evergreen plant that thrives mostly in tropical and
subtropical regions, from this single source arise not
just three but six types of tea, each with its distinct
flavor. Here’s a colorful trick for remembering all of
them: Picture a panda (black and white teas) sporting a
bruise (blue-green tea, or oolong) underneath a traffic
light (red, yellow, and green).
The
types of tea differ in the processing techniques,
specifically the degrees of withering and oxidation or
fermentation they undergo. At one end of the spectrum is
white tea, neither withered nor oxidized, and at the
other, black tea, which has been likened to red wine.
Gaining popularity recently is green tea, its wilted and
unoxidized leaves producing a brew that is often
compared to white wine.
But the
quality and the depth of flavor for any tea begins at
the plantation, from the climate to the altitude and the
properties of the soil. Yet in the world of Darjeeling
and Earl Grey, you won’t find connoisseurs raising their
delicate china to a good year. Achieving a consistent
flavor for any label depends largely on the art of
blending. And no one knows it better than Twinings.
“Nothing
is as British as Twinings.”
—Vivek
Chandra, president of the
Asean
region’s Associated British Foods,
importer
of Twinings
ONE of
the first to introduce tea to the ale-loving British in
1706, Twinings has over 300 years of expertise in
blending tea leaves from thousands of estates around the
world. The result is the exact flavor for a particular
blend in every teabag, just the way the Queen of England
likes it. Her Majesty and The Prince of Wales, like all
their royal predecessors since Queen Victoria, have
granted Twinings Royal Warrants of Appointment,
conferring it the highly coveted role of official tea
supplier to the monarchs.
Because
tea blending is a complex and unique skill, one
critically dependent on finely tuned senses, the head
office in England entrusts only nine people who are
responsible for buying and blending. They underwent a
minimum of five years’ training to become masters of the
ancient process of making tea, an art and science that
has changed little in the past 300 years.
A market
leader in over 100 countries, Twinings has over 200
premium tea blends, some include the harvests of 40
different estates! In the Philippines discriminating
drinkers can choose from a generous selection of 21
blends, each falling under one of the brand’s four
categories. Classic black teas are as traditional as
scones and clotted cream. Full-bodied and robust, they
include the famous Earl Grey and the hearty English
Breakfast blends. Flavored black teas are blended with
the complementary flavors of fruits and spices to
produce a range of aromatic teas, like lemon, four red
fruits, passion fruit, mango and orange, and cinnamon
and raisin. Light and delicate green teas, such as green
tea and mint, jasmine green tea, and pure green tea,
refresh and hydrate the body. Fruit and herbal infusions
are delicious alternatives to regular tea. Caffeine-free
and low in calories, they include Peppermint, Raspberry
& Echinacea, Strawberry & Mango, Lemon & Ginger, and
Chamomile.
There
are few hours in life more agreeable than the hour
dedicated to the ceremony known as afternoon tea.
—Henry
James
FOR
director of corporate relations Stephen Twining,
afternoon isn’t the only time for enjoying tea. The 10th
generation of the famed family revealed in his recent
visit to the country that he consumes at least nine cups
of tea a day.
“Tea is
a drink of very personal choice,” he said. “Not only is
there a full range of tea blends to give the customer a
variety of options; how each one is prepared and taken
differs from person to person.”
However,
there are a few established rules for making a perfect
cup of tea. First, make sure your tea is stored in an
airtight container to prevent them from absorbing
ambient odors. Stephen recalled the hapless experience
of one couple who came home from a long vacation to cup
after cup of tea that tasted like soap. Apparently, the
unsuspecting two had left their box of Twinings exposed
near the detergent.
Boil
freshly drawn cold water and pour it into a clean teapot
(a layer of tannin will distort the flavor). Let the
teabag brew for three minutes, then stir before serving.
Drink straight away, as the taste begins to deteriorate
once the tea sits in the pot for more than 10 minutes.
Drinkers
are encouraged to experiment to find their own specific
blend. Taken hot or cold, sweetened with sugar or honey,
flavored with milk or lemon, or even spiked with liquor,
tea is meant to be enjoyed in countless ways. But
probably nothing enhances its aromatic flavor more than
when it is shared with a good friend over a lively
conversation. As Henry Fielding said, “Love and scandal
are the best sweeteners of tea.” |
