Coffee vs. Tea

There seems to a general rivalry that has developed and perpetuates between the worlds of Coffee and Tea. This seems somewhat logical, considering that they are both usually served after meals, both usually share the same supermarket space and both are developing gourmet markets from more commercial pasts.

Such tight competition is sure to bring animosities. To win the market, these industries have tried their hardest to put as much distance between each other as possible. Coffee often touts its ability to energize, while characterizing tea as a drink for the sick. Tea, on the other hand, boasts amazing health benefits, while painting Coffee as a stomach-destroying poison. In this article we'll put aside our differences and discuss the similarities between the two hottest drinks available.

Both Coffee and Tea have legendary pasts. Tea was discovered by the ancient Chinese ruler Shen Nung, when a fateful leaf fell into his boiling water. The similarly serendipitous story of Coffee dates back to the 1400's, when a Yemeni shepherd named Kaldi noticed that his sheep began to act unusually frisky after eating berries from an unfamiliar plant. Curious, Kaldi picked one and popped it into his mouth. Within a few minutes, he was as hyperactive as a kid after Halloween (well, Halloween wasn't practiced in Yemen, but you get the point). He told of his discovery of this stimulating shrub to a nearby town (called "Mocha") and its fame quickly spread.

Amazingly, the history of the two followed nearly identical paths. Coffee and tea were introduced to England within seven years of each other. Both were first enjoyed under the reign of Charles II (nicknamed "Milk and Sugar Charlie" for his fondness for these additions to both the drinks). In 1652, the first coffeehouse opened in England - the same year the first tea samples arrived to the country. Tea, however, became the favorite due to the fact that it was easier to make.

Now, let's examine the two scientifically. Both Tea and Coffee plants are members of the evergreen family. If allowed to grow naturally, both would develop into fairly large trees. But both plants are kept trimmed to the height of a shrub, so they can be manageably harvested. Both plants produce a drink whose flavor is subtly affected by the growing conditions, such as soil condition, moisture, surrounding vegetation, etc. Both Coffee and Tea have been naturally imparted with a chemical that provides stimulation, caffeine. Also, both drinks come from dried versions of a part of the plant. Finally, both use very similar methods of preparation.

In the US, Coffee is the #1 hot drink. This title was usurped from tea relatively recently following the explosion of coffee houses. Fifteen years or so ago, when all that was readily available were low-grade coffees such as Sanka, the market was relatively equal. Then, with the surge of the popular coffee houses and America’s obsession with finding the best roast on the best bean, and, in turn, the roasters giving it to them, coffee popularity increased.

Worldwide, tea is still the first choice in hot beverages, but this is merely a matter of personal taste.

Whatever drink you may prefer, make sure you choose based on quality. By supporting those purveyors that are striving for quality, you'll raise the bar for the trade as a whole.

What's your tea type?

Types of Tea

All tea comes from the leaves of the Camellia Sinensis plant. The styles of tea are produced by altering the shape and chemistry of the leaf. Once this alteration is complete, all teas are finished by drying the leaves.

The primary process in the way a tea leaf is processed is oxidation. This will also determine how the tea will be classified, depending on the amount and process of oxidation. Oxidation is the natural process by which enzymes inside the tea leaf are exposed to oxygen. You can see the same process in a piece of fruit left out. As the air hits the enzymes, the fruit slowly starts to turn brown. This process in tea leaves can be sped up by rolling, cutting, or crushing the leaves. If you were to cut or bruise the piece of fruit, it too will speed up the oxidation process. The oxidation process is stopped by drying the leaf down to at least 5-6% moisture content or less to prevent the remaining enzymes from interacting with the oxygen in the air.

NOTE: Oxidation is commonly, but incorrectly, referred to by some in the tea industry as fermentation. This is likely a mistaken comparison to the more familiar fermentation process involved in converting grapes into wine.

The four basic styles of tea, in order from least oxidized to most oxidized, are White, Green, Oolong and Black.

White Tea is relatively unprocessed, and has been allowed to oxidize very little. The name is derived from the fuzzy, white "hairs" that appear on the unopened or recently opened buds of new growth on the tea plant. Because they are typically comprised of the newest leaves which the plant has been pouring its energy into, they also tend to have the highest antioxidant content. In practice, some white teas, like the Chinese White Peony, undergo a multi-step process of steaming and drying that does result in some uneven oxidation which can be seen in the varying shades of green in the open leaf and even some brown around the outside edges of individual leaves. White teas produce a very pale green, or yellow liquor and are the most delicate in flavor and aroma.

Green Tea is typically subjected to a multi-step process of steaming, pan-firing, and/or rolling before being dried to freeze the oxidation process. Little oxidation occurs in most green teas, and they are differentiated from white teas primarily by the extra steps of manipulating or processing the leaf before drying. The liquor of a green tea is typically a green or yellow color, and flavors range from grassy to sweet with mild astringency.

Oolong Tea is also subjected to a multi-step process of steaming, pan-firing or rolling but is also set out and allowed to "wither" which gives the leaf time to oxidize. Oolongs usually ranging between 20% and 80% oxidized. This range results in a dramatic variety of colors, (from green to nearly black) and an equally dramatic variety of flavors and aromas. Oolongs typically are bolder in flavor than Green or White teas, and offer less astringency than either the stronger Black or lighter Green teas. Because of their smooth yet rich flavor profiles, Oolongs are ideal for those new to tea drinking.

Black Tea undergoes similar processing to Green and Oolong teas but is allowed to oxidize more completely. The brewed liquor of a Black tea ranges between dark brown and deep red. Black teas offer the strongest flavors and, in some cases, greatest astringency. Black teas are the only style of tea regularly drunk with milk and sugar (though some dark Oolong drinkers may disagree) and are the most popular bases for iced tea.

Pu-Erh Tea undergoes similar processing to Green teas but then is allowed to undergo an entirely unique process of fermentation over an extended period of time (sometimes many years). Pu erh teas are often pressed into dense cakes or other decorative shapes. They are known for their unusual status as the only aged, fermented teas and are prized for their earthy, musty aroma, and rich, smooth taste.

What is Tea?

Tea is the second most consumed drink in the world. The first is water. All tea (Black, Green, Oolong, White) comes from the same plant, Camellia Sinensis, which is a sub-tropical evergreen plant native to Asia. The tea plant grows best in loose, deep soil, at high altitudes, and in sub-tropical climates, and is now grown all over the world. Anything that doesn’t come from the Camellia Sinensis plant is accurately referred to as an herbal tea or tisane. Tisanes include chamomile, Rooibos, and fruit teas.

How is it grown?

The tea plant, which grows naturally in the wild through much of Asia, is cultivated in various places, from a small family garden to giant estates covering thousands of acres. The best tea is grown at elevation on steep slopes. The terrain requires that these premium teas be hand picked. On the other hand, teas grown for tea bags or iced teas are grown on large, flat areas at lower elevations to allow for machine harvesting of large batches.

Hand picked teas are called “Orthodox Teas,” and contain only the top two leaves and the unopened bud, which are picked carefully and processed to reach the desired result to bring out the characteristics of the tea.

Machine picked and processed teas are typically called CTC (Cut-Tear-Curl, or sometimes Crush-Tear-Curl)teas. These teas usually include the uppermost leaves and unopened buds, but also can contain varying amounts of older leaves, stalks, and stems. Depending on the quality of the tea and the care used in picking and processing, CTC teas can be of very good quality and taste, but do not hold a candle to the quality of Orthodox teas.

What is in tea?

The three primary components of brewed tea (which is called the “liquor”) are:

1. Essential Oils – these provide delicious aromas and flavors.

2. Polyphenols – these provide the “briskness,” or astringency in the mouth and are the components that also carry most of the health benefits of tea.

3. Caffeine – found naturally in coffee, chocolate, tea, and Yerba Mate, caffeine provides tea’s natural energy boost.

Tisanes

Herbal teas, which tea experts term “Tisanes” (a French word for “herbal infusion”) are usually dried flowers, fruits, or herbs steeped in boiling water. No actual tea leaves are included. Historically consumed for medicinal reasons, or as a caffeine-free alternative, many Tisanes are beginning to find their own popularity.

Herbal "teas"


The first and arguably most famous Herbal tea finds its roots in ancient Egypt. The first recorded mention of Chamomile being chugged was in a document known as the Ebers Papyrus, dating back to 1550 BC. Used to honor the gods, embalm the dead, and cure the sick, Chamomile has endured a lasting fame. This light, sweet, apple-like concoction is still revered for its uncanny (caffeine-free) calming effect.

Fruit "teas"


Fruit teas, or tisanes, are caffeine free blends containing a range of fruits, spices, and herbs. The most common ingredient in fruit teas is Hibiscus, a crimson flower that yields a deep red color to the cup and a powerful tart sweetness. Hibiscus is naturally high in Vitamin C. Tea blenders use dried fruits, fruit peel, fruit oils, blossoms, and spices to achieve just the right blend of visual appeal and flavor profile.

Rooibos

A late arrival to the Tisane scene, Rooibos, is quickly stealing the spotlight from its Camellia cousin, green tea. Also known as "Red Bush Tea," or simply "Red Tea," Rooibos was introduced to the beverage world as a substitute for black tea. During World War II, virtually all supplies of Japanese and Chinese teas suddenly became unavailable. The tea-addicted Western culture scoured the world for an alternative, finally discovering caffeine-free Rooibos. However, recent health benefits attributed to Rooibos are allowing it to emerge from the shadows as a legitimate drink in itself. Rooibos has a rich, slightly sweet flavor that is excellent alone and blends extremely well with a variety of flavors.

Yerba Mate


Finally, the newest drink to the herbal market is called Yerba Mate. This South American botanical from the holly family is consumed throughout much of Brazil, Argentina, Paraguay, Uruguay, and the Far East. Yerba Mate, or simply "Mate"(pronounced mah-tay), has been lauded as a cultural phenomenon that both energizes and remedies the body. Mate is one of the few plants on earth (along with coffee, cocoa and tea) that contain caffeine. While the taste tends to be quite unusual to newcomers, many folks overlook its unique character to receive the benefits. Originally stranded in the obscurity of the niche cultural market, it has now been introduced to the US as a substitute for coffee and is attracting wider attention.

No longer a beverage reserved for those seeking a caffeine free experience, Herbals have found a new place in the market. Tisanes are beginning to infuse culture with a wide range of tastes and astounding array of benefits. They have now parted ways with bigger brothers Coffee and Tea and their independence should be recognized.

A Crazy New Invention to Get Your Coffee Kicks

To inhale or not to inhale- No, we’re not talking about the latest in the issue of legalizing marijuana. We’re talking about the new wave of technology that allows one to inhale their food or drink – literally. A Harvard professor and a Parisian chef have come up with an inhaler that allows you to inhale a powder that gives you the flavor and the caffeine of coffee. The company, called LeWhif, has invented small, lipstick sized tubes that which you can purchase individually for $3 or in boxes of three for $8. Each inhaler delivers 100 milligrams of caffeine, the equivalent of a cup of light espresso. The "inhalee" can get up to nine hits from an individual stick, depending on how hard they inhale.

Harvard professor David Edwards and chef Thierry Marx are the masterminds behind this culinary concoction, and they have already developed a chocolate inhaler prior to this. Edwards, a biological engineer, designed the airborne coffee and food particles to be too large to enter the lungs. Instead, they land on the tongue and cheeks, giving the taste, and kick, of coffee without the cup. The inhalers are meant to have the experience of consuming chocolate or coffee without the calories. So far only one retailer is carrying the product in Cambridge, MA. One can also purchase them on LeWhif’s website.

Kona Coffee: Exquisite taste unmatched

Caffeine is my shepherd; I shall not doze.
It maketh me to wake in green pastures:
It leadeth me beyond the sleeping masses.
It restoreth my buzz:
It leadeth me in the paths of consciousness for its name's sake.
Yea, though I walk through the valley of the shadow of addiction,
I will fear no Equal™:
For thou art with me; thy cream and thy sugar they comfort me.
Thou preparest a carafe before me in the presence of Maui Coffee Roasters:
Thou anointest my day with pep; my mug runneth over.
Surely richness and taste shall follow me all the days of my life:
And I will dwell in the House of Mochas forever.
~Author Unknown (with changes by KMK)

All over the world, coffee is the most recognized non-alcoholic beverage. It warms the bellies and brightens the eyes of people from all walks of life: from businessmen in China, to Bedouins of the Sahara; from hipsters on their scooters, to mothers who enjoy the peace and solitude of a steamy cup before they wake their children for school.

One type of coffee that is sure to enlighten your tastebuds and awaken your senses is the rich, robust flavor of Kona coffee. Hailing from Hawaii's Big Island, cultivated on the slopes of Hualalai and Mauna Loa volcanoes, Kona coffee is one of the most sought after coffees in the world.

Kona coffee is in the category of arabica beans, which is believed to be the first species of coffee plants to be cultivated. It is the weather and soil conditions that make this bean thrive on the rugged hills of Hawaiian volcanoes. Sunny and warm mornings, cloudy and rainy afternoons, little wind and mild nights combined with porous, mineral rich volcanic soil, creates favorable coffee growing conditions.

The coffee plant was first brought to Kona in 1828 by Samuel Reverend Ruggles from Brazilian cuttings, although it was not until much later in that century that it became a consistent and worthwhile crop. It was grown on large plantations, but the 1899 world coffee market crash caused plantation owners to have to lease out their land to their workers. Most of these workers were originally from Japan, originally brought in to work on large sugarcane plantations. They worked their leased parcels of between 5 and 12 acres, producing large, quality coffee crops.

The tradition of running family farms has continued throughout Kona. The Japanese-origin families have been joined by Filipinos, mainland Americans, and Europeans. There are approximately 800 Kona coffee farms, with an average farm size of less than 5 acres. In 1997, the total Kona coffee area was 2,290 acres and green coffee production was just over two million pounds.

Kona coffee blooms in February and March. Small white flowers cover the tree and are know as Kona Snow. In April, green berries begin to appear on the trees. By late August, red fruit called "cherry" because of the resemblance of the ripe berry to a cherry, starts to ripen for picking. It is then hand picked to ensure that it is handled with care and checked for quality. Each tree will be picked several times between August and January, and provides around 20-30 pounds of cherry.

Pure Kona coffee offers a rich, full bodied flavor that will make any coffee lover purr. The aroma will make you want to close your eyes and bask in it's luxurious warmth. Because of it's esteem in the coffee world with over 180 years of providing excellence in the cup, this bean's cost is a bit higher. Many people will choose a Kona blend, which is simply the Kona bean blended with a bean from another area. The cost goes down a bit for Kona blends, but if you are looking for that pure Kona flavor, stick with the pure Kona bean. It will keep the Kona bean farmer happy, and ultimately it will keep your addiction for the best coffee fulfilled.

Visit Maui Coffee Roasters website for a fine selection of Kona coffee as well as other 100% Hawaiian beans. www.mauicoffeeroasters.com
Article by KMK