More on Tea...

I just read an interesting article called 'Notes on the Biochemistry of Teas' by Sanwar M. Changoiwala. This has brought to my attention on two things: 1. I had an idea, but didn't know it was This deep. The science behind teas from the growing of the plant, to harvest to oxidation of the leaves, to processing methods to brewing the liquor (yes, it has it's own nomenclature...) -- very complex and very difficult for me to grasp off top. I enjoy and understand it at least, but what I know about teas and what not, has just now came to a reality check to where I now know, what i know, is shit LMAO. I know nothing. I'm humbled once again to the depth of what there is to learn. 2. After I processed all of that, meh, I'll enjoy it from what I know thus far. In depth?Thas koo. I'll end up learning it all, but it's not the end of my world ;)

The article can be read here. I just wanted to share a little bit of the nomenclature of the tea world:

Nomenclature

• Tea Flush: The tea leaves are plucked from the tea bush as tea shoots having an apical bud plus a number of leaves. Such tea shoots are termed "tea flush."

• Processed Teas: The tea flush is processed in the factory and the processed teas are termed "made teas," "manufactured teas," "processed teas," or simply "teas."

• Tea Liquor: The teas are brewed in water and the resultant liquid which we drink is termed "tea liquor."

• Infused Leaf: The spent tea leaves are called the "infused leaf."

Check the article out -- very good read :) (Picture courtesy of teanerd.com and http://www.flickr.com/photos/syntheticpanda/)