Tea leafs us full
By Lauren McKay
Vox, February 23, 2006 | 12:00 a.m. CST
In a nation that sells 2.4 billion pounds of coffee per year, it’s hard to imagine that room exists for a rival beverage. But from Jasmine Jazz to loose-leaf black teas, coffee shops in Columbia provide consumers with more than 45 types and flavors of tea.
Starting this week, a specialty tea shop also graces Broadway. Kayotea, a full bistro and tea room, capitalizes on the tea trend and provides customers with a wide range of loose-leaf tea products in addition to retail tea items such as strainers, tea pots and tea soaps.
“All the research has shown tea is doubling and tripling in profitability and growing at an exponential rate,” says Kellye King, co-owner of Kayotea.
Global Information Inc., a market research firm, found that the 34,000 tons and $1.5 billion spent on tea in 2004 represents a growth of 3 and 5 percent for volume and sales, respectively.
“There are predictions for the U.S. to see a boom in tea rooms similar to the coffee shop boom of the early ’90s,” King says. “The industry is hot, so this is the perfect time to hop on.”
Name that shrub
With approximately 1,500 different varieties to choose from, teatime for Chrissy Walkons never grows old. “I have a few favorites, but I like to discover new kinds of tea,” says the self-proclaimed tea guru.
A tea’s name comes from the processing method, geographic location and part of the plant. White tea, for instance, comes from the leaf bud of the plant, which dictates its light color and sweeter taste. Neither white tea nor green tea, which comes from the green, leafy part of the plant, is oxidized. Black tea, the most consumed tea worldwide, is fully oxidized and has a fuller and stouter taste.
Herbal-infused teas come from a different plant than green and black teas. They are developed from the leaves, bark, roots, seeds and flowers. According to alternative medicine studies, herbal tea provides comfort from aches and pains. Such teas are perfect and, according to Lakota Coffee Co. employee Alice Krassensky, popular for those seeking a decaffeinated treat.
Power of leaves
Green tea has gained popularity over the past three years in part thanks to reports of its potential health benefits that come from the leaves. Leaves of both green and black teas contain flavonoids, which contain antioxidant properties. Antioxidants can work to neutralize free radicals, which are believed to damage cell elements and lead to disease. Studies have shown that the antioxidants could reduce instances of cardiovascular disease, lower the risks of certain cancers and support the immune system.
Although Americans can claim the invention of bagged tea, loose-leaf tea dates back 5,000 years to China. Whereas bagged tea restricts the leaves from total infusion, unrestricted leaves can completely unfurl in the water to provide a more complete flavor.
“I have tried almost every tea I could get my hands on,” Walkonis says. “From bubble tea to sweetened white, I can’t get enough.” Walkonis drinks tea to wake up, warm up and go to bed. “Tea is relaxing. There is nothing better than curling up with a good book and a cup of tea. Plus, it’s good for you, too.”
Novel Teas
Bubble: Also known as boba tea, these cold teas use tapioca to add chewy, tasteless balls to the brew. Famous for the large straws it requires, bubble started in Taiwan but is now a trend in the U.S., too.
Brick: Made from coarse tea leaves, plant stalks and dust that are steamed together, this type can be pressed to form an easily transportable brick. It has even been used as currency in the Orient.
Chai: This mixture of rich black tea with heavy milk and a combination of sugar and spices comes from India. It can be served hot or cold.
Pu-erh: Considered a medicinal tea by the Chinese, pu-erh can sit for up to 50 years before it’s consumed. That time allows the fermentation to create a fresh, earthy flavor.
http://voxmagazine.com/stories/2006/02/23/tea-leafs-us-full/
