What are Teas, Herbs and Value additions?
6th Jun 2017
Technically, by industry standards – teas (all cuts) and specialty teas (loose leaf) are from the Camellia Sinensis plant. This plant is grown in subtropical areas such as: India, Sri Lanka, Argentina (commodity type grades), China, Nepal (small and specialty), Japan, Taiwan, Korea (small), and Papua New Guinea (small) – to name a few. The manufacturing process is what makes teas – tea bag cut, fanning, CTC, or loose / whole leaf in green, oolong, black, pu’er / puerh / pu-erh, or white tea. Now yellow and purple too.
Herbs and botanicals range from common to rare, obscure, and wild crafted. Many herbs add function (such as American-ginseng or turmeric) or value addition in color (such as flowers), and some add flavor (such as mint or lemongrass). Some botanicals that are herbs that may be categorized as a tisane – which is fruit, flowers, and herbs. Herbs that have “caffeine like” amino acid energy and can be used for accents, value additions, or bases to blends are yerba mate (green or roasted) and guayusa. Some naturally do not have caffeine such as hibiscus, Rooibos, and Moringa. Value additions such as fruit pieces and flowers do not add much flavor to the cup but accent the look and are beneficial in helping us create something beautiful to drink, that can take help substitute a less than ideal habit of drinking too much juice or soda.