Organic Tea: A Better Choice by Far

by Elena Popec 7. June 2010 10:43

Organic tea is a healthy, delicious choice and has been becoming more and more popular in recent years. The demand for organic products has led to these types of teas being available from mainstream tea companies and in most supermarket chains. It’s easier than ever to buy organic tea.

Why is Buying Organic Tea Important?
   
Avoiding toxic chemicals is one of the main benefits of buying organic tea, and of course there is also the benefit of helping to protect the environment.

Toxic Chemicals:
   
Non-organic teas may have traces of harmful, toxic chemicals due to the use of pesticides in the production. Much of the tea available in stores comes from China and India, where the environmental regulations are not as stringent as those in the United States or countries in Europe. The toxic chemicals in pesticides can be dangerous to ingest and be a risk to the health of people drinking the tea. There are many benefits to drinking tea, such as properties that may help prevent cancer, but this is outweighed by the toxic effects of the chemicals used in the production. Some of these chemicals are known to have carcinogenic effects and toxins.
   
The consumption of teas that have used these chemicals in their production can cause health problems for people who drink it. It’s dangerous as well for people who live near the area of production as the areas may have become contaminated by the toxins. By buying tea that has been produced by such methods contributes to the environmental contamination and to the health problems the people in the area suffer from.

Nutrient Pollution from Fertilizer:
   
Beyond the toxins that are in the pesticides used for production, there is damage to the environment itself. The overuse of fertilizer can destroy the environment. Tea needs fertilizer to grow because as the tea leaves are harvested the organic matter is taken away. Overusing fertilizers can acidify soils and add nitrogen to runoff. This is incredibly destructive, as these damages entire ecosystems in rivers and streams and even in bays near the region or area that grows the tea. The effects of this are devastating and can destroy or damage the fishing industry as well.
   
Using organic fertilizer helps, but doesn’t completely eradicate this problem.

What does Organic Certification Mean?

   
Organic certification has certain requirements that the tea is produced without the use of synthetic chemicals. This generally includes pesticides, herbicides, and fertilizers. The organic cortication does vary depending on the organization that determines the certification, or on the product that is being certified. The certification also prohibits the use of genetically modified organisms. It also requires a certain number of years that the land has had to have been maintained free of synthetic chemicals. The organic certification also requires records to be kept to make certain that organic materials are kept separate from non-organic materials.
   
In the United States, the USDA is the organization that determines organic certification. In other countries there are a number of other agencies that certify products as organic.

Organic Agriculture is not Perfect:
   
Of course organic agriculture is not the end-all solution to all environmental problems, but it is a step in a positive direction. There are flaws with the process of course. Some products are falsely marked as organic by some companies so that they can sell them at a higher price. It’s important to check the certification of the teas, to make certain that they do have the proper organic certification. But even when the product has been certified, organic agriculture itself is not without flaws. It can still have some damaging impacts on the environment. And the certification process doesn’t address other problems. There is a need for fair wages for workers, which is not addressed by the organic certification.

Is Organic Tea More Expensive?
   
It depends. Sometimes it is, but the prices of teas vary. Many organic tea prices are comparable to non-organic tea prices; they may be about the same or even a little less expensive. Organic tea is healthier and better for the environment and is becoming more readily available. It seems like common sense to buy organic. As buying organic becomes more and more common, and then the focus can be addressed to more environmental concerns and public issues. We can begin restoring the earth’s ecosystems, keep toxic chemicals out of our environment, and help people by addressing the needs for fair wages for workers.

Darjeeling: The Champagne of all teas

by Steven Popec 13. May 2010 00:16

 

Darjeeling is the Chinese variations of the Camelia sinensis tea grown on Indian plantations in the province of Darjeeling and considered one of the most exquisite and expensive teas in the world. By the methods of cultivation and production, Darjeeling is closer to the Chinese teas rather than to the Indian teas. This is a small leaf tea, with slightly astringent taste and rich delicate floral aroma. Although Darjeeling is marketed commercially as "black tea", almost all of them have incomplete oxidation (<90%), so they are technically more Oolongs than black teas.
 
This tea has a delicate taste due to the unique natural conditions of the region where it grows: cold and humid climate, high altitude location of plantations and the characteristics of the soil. Depending on the location and time of collecting, the taste, aroma and characteristics of Darjeeling are highly different. The most significant impact on tea quality has seasonal factors. Not everyone will be able to distinguish the differences, for example, between Darjeeling Makaibari and Darjeeling Lingia. The difference between a drink obtained from the leaves collected in the spring, versus leaves from the same plantation, but harvested in early summer, will be obvious. The best varieties of Darjeeling is consider the "champagne of teas". The methods of processing tea leaves are very traditional, it includes withering, rolling, fermentation and drying, which is why this tea is so highly valued. 
 
First of all, today there are only 86 existing plantations of Darjeeling with a total area of about 19.000 hectare. Annual production on average is 11-12 thousand tons. This is about 1% of the total cultivated tea in India. It should be be noted that it would be impossible to obtain the taste qualities if Darjeeling if cultivated outside this region, therefore, making it an exclusive beverage. 
 
The labor on plantations is very tedious and demanding, the normal requires a production force of  about 52 thousand people that are constantly engaged. While in the tea harvesting season, which lasts from March to November, an additional 15 thousand workers are hired. More than 60% of workers in the tea gardens are women.
 
The collection of tea leaves takes place 4 times per year. The first harvest is the so-called Easter (March-May) begins immediately after the winter lull. Leaves collected at this time are light-green color. The characteristics of a good First Flush Darjeeling are a lively fresh, delightful flowery aroma and a honey color infusion. The connoisseurs of Darjeeling tea compare the first collection to tasteful green grapes "muscatel." Perhaps, that is why Darjeeling is called “champagne of teas”. Tea mixture of the first collection is very highly regarded by experts; it consists only of the upper leaves and buds that give this tea such exquisite taste. First Flush Darjeeling is sold at auctions, and prices are several times higher than the subsequent harvest from the same plantation.
 
The second collection takes place during the months of a May - June. Tea leaves collected during this period have a reddish color. Infusion is softer, intense, featuring a bright amber color. Because this tea is collected in the last month of spring and early summer, it has a light fruity aroma and a peculiar aftertaste. Darjeeling from the second collection, also called "In-Between", is considered a tea of high quality and is recommended as an afternoon tea. The leaves and the infusion are already turning darker and the diversity of the flavors varies from full-bodied to slightly aromatic. The "In-Between" is often used as a profitable blend, due to the high demand, the prices are not as cheap.
 
The summer collection takes place from June - July. During this period, the properties of the tea leaves are changing, along with the nature of the infusion. It becomes more robust, but it retains all the traditional characteristics of Darjeeling. The taste is a full-bodied, with a distinctive nutmeg note. The third collection is no less interesting and appreciated by connoisseurs, sometimes higher than the first crop.
 
The last collection, "Autumnal", is October - November. The infusion obtained from the leaves of the autumn collection, has a unique characteristic, the leaves are a light-copper color and has a somewhat milder taste. 
 
All this together ensures the highest quality of the famous Darjeeling. Because of its exclusivity and small production volumes, forgery of this tea was very popular. It is a big problem for world trade, the number of Darjeeling sold each year is more than 45 thousand tons, despite the fact that its official production is only about 11-12 thousand tons. The falsification and blending of tea has led to a drop in prices for real Darjeeling, resulting in considerable losses for the Indian economy. To prevent further tampering, the Tea Board of India jointly with the Darjeeling Tea Association have agreed that only 86 tea plantations, with special certificates, will be entitled to call their tea "Darjeeling".

Ceylon Tea - A Brief History Of Sri Lanka

by Steven Popec 10. March 2010 15:14

Ceylon Black Tea

Ceylon (Sri Lanka) tea can also be attributed to "India". This island located close to India which produces the same amount of tea as the mainland plantations, and even more generating roughly $700 million annually. Cultivation of tea in Sri Lanka started accidentally. Up until the 1860’s, Ceylon was only for coffee plantations, but due to sudden fungal disease called “coffee rust” most of the coffee trees have died and brought the downfall of coffee production, then igniting an era of tea. In 1867 the first tea plantation in Ceylon was laid by Scott James Taylor in Kandy. He became the father of tea cultivation in Ceylon. In 1890’s Sir Thomas Lipton visited Ceylon and founded his own tea plantations and factories for tea processing focused on the needs of British consumers. Ceylon black teas are divided into three main types: high-grown (1,200 meters above sea level), mid-grown (600-1,200 m) and low-grown (up to 600 m). The share of high-altitude, high-quality tea is relatively small; it is the finest plantations in Nuwara Eliya that are located at an altitude 6,128 ft. Good quality tea are also harvested on the plantations: Dimbula ( altitude ranging between 3,500 ft to 5,000 ft), Uva province( altitude ranging between 3,500 ft to 5,000 ft) and Ratnapura (low-grown tea).

Indian tea Nuwara Eliya is the highest tea region in the world and considered one of the most important locations for tea production in Sri Lanka. Tea produced in Nuwara Eliya has a very unique flavor. Tea leaves gather year around, but the best yields are in January-March. Tea leaves in this region are plucked at dawn, it is the time when leaf retains its freshness and then displays it in the brewed beverage. Sometimes the tea from Nuwara Eliya  called the "champagne of tea", as well as some teas from Darjeeling province in northern India. This tea gives a tincture of golden color, delicate and refined flavor and slightly astringent taste.

Uva region is situated in the south-eastern part of Sri Lanka in the mountains, which are located on the slopes of the plantation growers an excellent tea. Uva area’s tea is widely used for blends such as English Breakfast Black Tea Blend, Irish Breakfast Black Tea Blend, Morning Tea…etc.  A distinctive feature of tea from this district is a golden-reddish infusion, excellent flavor and a wonderful taste.

In the Dimbula area most tea plantations are located on the south-eastern slopes. The best tea is obtained in January-March, when the weather is dry and cold (for this latitude) and is determining factor of flavor. The main characteristic of the local tea is the aroma of a faint lemon note. The taste of the tea is full, with a little tartness, the infusion is bright and reddish color.

 

The History Of Tea From India

by Steven Popec 9. March 2010 16:48

India Black Tea

Tea consumption in India has a long history, South Asians viewed tea as an herbal medicine rather than as a recreational beverage. Although commercially, tea is being cultivated in India is relatively recently - within the second half of the 19th century. However, in the foothills of the Himalayas in the north and north-eastern regions of country, tea trees grew before the arrival of the British. For centuries, tea has not been cultivated but only gathered from wild trees. There is a legend that British merchants transported a few tea bushes from China and planted them in the plains of India, by the time they occupied and colonized by Britain. From those few bushes, started a global cultivation of tea in India and Ceylon. It happened in the thirties of the 19th century when the British East India Company became concerned about the Chinese monopoly on tea that constituted most of its trade and supported the enormous consumption of tea in Great Britain. After the first successful experience in 1863, the British East India Company brought to India a large batch of germs and after 10 years of hard work, the tea plantations give the first crop. In 1870, over 90% of the tea consumed in Great Britain was still of Chinese origin but by 1900, this had dropped to 10%, largely replaced by tea grown in India and Ceylon. Success has created several companies, many of which still sell tea and are known throughout the world. India's success on the international market is mainly due to accommodating the special English taste for strong tea, adequate for chalky water.

High quality tea in India is growing on mountain slopes which are very steep (up to 70 degrees). Plantations are located on terraces which rings encircle the mountain slopes. These high quality grades of tea gather exclusively by women and only manually. The tea plucking process takes place usually at the break of dawn. Manufacturers are trying to make tea of the highest class, twisted leaf tea and no broken leaves.

There are two main areas of growth of Indian tea: Darjeeling and Assam. Important cultivation areas are, apart from Darjeeling and Assam:

Dooars - west of Assam, mainly production of CTC teas.

Nilgiri - South Indian tea district, fresh teas, similar to those of Sri Lanka

Sikkim - north east of Darjeeling, high-quality teas

Terrai - south of Darjeeling, similar to Darjeeling, somewhat more herb in taste.

India Tea Plantation

Today India is the second largest producer of quality black tea and the first one of the middle and low-grade "bulk" teas, CTC. A large portion of this "simple" tea stays in the country; locals are very fond of drinking tea (a modest 750 grams per person a year), it is quite different in Sri Lanka (Ceylon). Although these countries are close neighbors, the locals hardly drink tea, and the entire Ceylon crop is exported.  A small proportion of green teas are produced in India as well and mainly for Japan that buys simpler varieties to add them to their own production.

Assam is a tea district in Northern India across the Brahmaputra. It is the largest connected tea growing region in the world. The plateau with highly arable rainforest soil contains a lot of humidity due to the prevailing monsoon winds. The local climatic conditions, especially rainfall, create a greenhouse effect which positively affects the quality of tea leaf. Tea plants are cultivated in tea gardens on large cultivatable land of up to 1,000 hectares. There are about 2,000 plantations in Assam. Assam tea is generally heavy and spicy, dark in the cup. It is the main component of the classical English and East Frisian blends which are prepared for water with high chalk contents and are usually drunk with milk and sugar. Since the appearance of the young tea traders on the international market, especially from Africa, Assam was largely driven out of this market by the cheaper tea varieties.
 
Harvesting Periods

Mid April to Late May: First Flush. These qualities are of rather little economic significance for the European or US market. These teas are mostly aromatically fresh, light and of rather tart character. For this reason they do not meet the traditional Assam features.

Early June/Mid August: Second Flush. The second flush, harvested in June/August, before the large monsoon rain starts, is highly demanded. Assam teas from the second plucking period are of greater relevance in terms of quality and the export business. These qualities are often very “colored” in tips, with a pouring that is mostly very dark and has a typical strong, full-spicy and malty character.
 
The oldest tea gardens in Assam were founded in 1832-33 by English trade agencies. In 1839, the first Assam tea appeared in a London action. The Assam region is bordered by China, Bhutan, Burma and Bangladesh. Assam is one of the most beautiful places in the world and in all respects, is one of the best places for the cultivation of black tea.

Darjeeling is a region in the North-Eastern India, located at the southern slopes of the Himalaya Mountains. Darjeeling is the most famous tea region of India. Tea gardens are located at altitudes of up to 2,600 meters above sea level on an area of 20 thousand hectares and produce the most exquisite types in the world. Darjeeling borders with China and Bhutan. The special microclimate of the region is ideal for growing elite types of tea also called “champagne of tea”. Black Orthodox tea from Darjeeling (Indians pronounce the name with the accent on the second syllable) are considered one of the most delicate and fragrant teas in the world, competing with the best Chinese varieties and very often surpassing them. The unique taste of tea from Darjeeling is highly valued by tea lovers and experienced connoisseurs. The best tea grows in the coldest part of the terrain, at an altitude of 2,600 meters. The color of the infusion is deep burgundy with a green tint.
 
Harvesting Periods

March-May: First Flush is in March, as soon as the weather is good after the end of the vegetation break, the first soft leaves and buds of the first period are plucked. The characteristics of a good F.F. Darjeeling are a lively fresh, delightful flowery aroma and a honey color of the infusion. This tea is sold at auctions, and prices are several times higher than the subsequent charges from the same plantation.

May-June: In between crop – the qualified “trailer” of the first flush season does have a particular connection with the first touches of the second flush period. The leaves and the infusion are already turning darker and the diversity of the flavors varies from full-bodied to slightly aromatic. The In-between is often used as a profitable blend-quality. Due to the high demand, the prices are not as cheap.

June-July: Second Flush. The summer crop is the summit in a crop year. The tea leaves develop more aroma by the longer exposure to sun. The most important quality features of a classical S.F. tea are dark brown leafs with golden tips and the color of infusion is soft amber. Taste is full-bodied with a distinctive nutmeg note. The second collection is no less interesting and appreciated by connoisseurs, sometimes higher than the first crop.

October-November: Autumnal crop. After another period of rain in late summer and until the vegetation lull in November, fully aromatic but somewhat mild teas are plucked.

Nilgiri is one of the major tea regions of India, located in the south of the country, at the foot of the Blue Mountains. The tea gardens in Nilgiri are small compared to plantations in Assam. Tea in Nilgiri is cultivated on altitudes between 800-2,000 meters above the sea level. Tea plantations are surrounded by snow-covered mountains and luxuriant growing jungle. In 1840, the first tea seedlings had been planted, thanks to good climatic conditions, the seedlings became well acclimated and the basis for future plantations.
Nilgiri takes second place in India in volume of black tea production. Frequent monsoon rains, high average annual temperatures, allow the great cultivation of tea all year. Tea gathers unite in Nilgiri twice a year:  in spring (April-May) and second flush in autumn (September-December), the best being the spring collection. The Nilgiri tea is a main component of so-called English blend. The tea of these regions is full-bodied, with a bright infusion, mild taste and can be distinguished by a fresh citrus scent which is reminiscent of the Ceylon high-growns.

Black Tea

Most of the Indian tea is used for mixtures or blends. Different companies make a blend for a large consignment of tea, which is then packaged and sent to consumers. Naturally, the composition of blends from time to time changes, so there is a practice such as a sampling of tea. Similar to the in the selection of wine, tasting is needed prior to purchase of product in order to understand which tea is the best. There are companies (mostly British) that have their own tea testers in the tea factories located in India, whose main task is to monitor the quality and stability of tea taste, regardless of the crop. To do such, they select from several tea plantations and make trial blends, the best of them becomes a model for the party. There are four varieties of Indian tea that is sold unblended: Darjeeling, Assam, Nilgiri (also used in blends) and Sikkim. Sikkim Tea is a new variety introduced in late 1980, but has already won the position on the market of tea. This delicious and sweet tea is reminiscent to the taste of Darjeeling tea and Assamese tea aroma. One can say that it occupies an intermediate position between these two titans.

Black tea from India can be brewed in several ways. Brewing methods of tea depends on its type and grade. Chinese method: more loose leaf tea leaves and less time of brewing, English method: 1 tsp of tea leaves per 6oz cup and a long (3-5 minutes) brewing process, or Indian method: very strong tea infusion, hot milk and a lot of sugar. All three methods have their unique characteristics, and each way is good for its type of tea.  The Chinese way is suitable for any Indian tea, but best of all, it reveals aromas of delicate high grade tea varieties such as teas Darjeeling. The English method does not allow steeping the tea more than twice. If you prefer to drink tea, as it is loved in England, with milk or cream, then pour the cream into a cup prior to the tea slightly heated. Fine broken leaf grades are very popular in India, where English tradition of drinking tea with milk has spread in a transformed way. Brewing using the Indian style is a very intense brewing method. Tea leaves are steeped with hot milk, water and a lot of sugar. Then the infusion is poured from one tall glass into another to create the appearance of abundant foam. This very thick drink, with a nice color, can hardly be called tea; however, the Indians are very fond of it and consumed in large quantities. This method is also used to prepare a strong tea with milk and spices called Masala Chai. Some of the chai masala spice mixtures are still in current use are derived from Ayurvedic medical texts.

ESP Emporium
offers an amazing selection of black tea – the most popular drink in the world. Vast selection of high quality tea from India presents all the most magnificent types from Darjeeling and Assam, First and Second Flush, pure and blended. Worth to give it a try!

 

 

Rooibos, the perfect health alterative tea

by Steven Popec 15. February 2010 12:01

If you like experimenting with food and drinks and are very fond of tea, or if because of health conditions you are limited in the consumption of black tea and coffee, we recommend you to try Rooibos tea. There is still a lot of   controversy regarding its name. Yet it is wise to call this Rooibos or Rooibos tea, because is the closest in sound to Afrikaans - one of the languages, mainly spoken in Southern Africa. In translation, this word means "red bush". This product was popular in Southern Africa for generations and is now consumed all over the world.

Thanks to its healing properties Rooibos is also called the elixir of the Bushmen. This tea is made from young shoots that are cut, finely shredded, and then spread on a flat surface for about eight hours. During this time, Rooibos undergoes a process of natural fermentation that produces reddish -brown color and enhances the flavor. Then, the tea leaves subjected to final drying in a special machine, pasteurized and packaged. Un-oxidized green Rooibos is also produced by method similar to production of green tea, but due to more demanding production process is more expensive than red Rooibos. Good quality Rooibos can be determined by the uniformity and brightness of color. Tea should be light and crumbly, needles are long and even.

Rooibos tea can be excellently improved with most household decorations. For instance, mallow or sunflower blossoms are beautifully set off against the thin, rust-brown needle-like leaf.

Rooibos is becoming very popular in Western countries especially among health-conscious consumers due to its lack of caffeine and tannic acid. Rooibos is safe for people that suffer from high blood pressure. This tea is a healthy beverage choice for the kids. Rooibos contains a high level of antioxidants. Many experts believe that due to these properties Rooibos is quite possible to use even in baby food.

Generally, with regard to the process of brewing, Rooibos tea is completely unpretentious. Unlike many other exotic types of tea, Rooibos steeps with boiling water and drink is ready in 8-10 minutes after brewing. This tea does not become bitter when steeped longer, moreover, tea leaves can be steeped multiply times.

Rooibos Tea - it's just a real storehouse of vitamins (E, R, A, C) and other nutrients (copper, iron, calcium, zinc). Moreover, copper and vitamin C are responsible for the most effective absorption of iron in the human body. Rooibos tea is highly recommended to vegetarians. But of course you should not totally rely on Rooibos, if you want to fully satisfy the needs of your body's iron.

Some doctors advise to use Rooibos as an antidepressant. It assists well with nervous tension, fatigue and headaches, allergies and digestive disorders. Since it contained glucose, tea is not only a great thirst quencher, but also wonderful soother.

 

History Of Tea

by Steven Popec 8. February 2010 20:56

There is no place on Earth where you cannot find a love to tea and its history. This drink is second by popularity only after water. Homeland of Tea is South-West China and adjacent areas of Upper Burma and North Vietnam.
 
Interestingly, the word tea has come to East Europe through the Turkic languages from North Chinese “cha”, while the source of the name in Western Europe was the South Chinese “te”. There is no way to establish the exact time of appearance of the drink in different regions.
 
The first mention of tea dates back to ancient times. How wild tea was discovered, tell legends of China, India and Japan. One of them, there was tea in the time of creation of Heaven and Earth, it is associated with the name of Sovereign Sun Yan Di. On the other Southern Chinese emperor Chen Nung (III millennium BC) once tried the drink, which accidentally turned out to be tea leaves, accidentally fell into boiling water. The drink was so fragrant and delicious that the Emperor ordered to collect and preserve these leaves and issued a decree on the application of his nationwide.

Historical monuments confirm that tea was known in China in the Three Kingdoms period (220 - 280 years). The growing of tea as a culture plant refers to the year 350. Hindus believe that the tea bush was accidentally discovered by Prince Badhidharma while traveling to Southern China. According to Japanese legend, a tea bush grew in the place where prince Daruma’s eyelids fell after he cut them off, in order not to fall asleep during meditation. From this bush Daruma’s followers gathered leaves and made refreshing drink.
 
In 1763 a Swedish navigator brought the famous naturalist Charles Linneyu from China living tea bush. Scientist, being confident in the uniqueness of this plant, gave tea its name classification thea sineusis – Chinese tea. In the XIX century in the Indian province of Assam, Burma and Laos were discovered tea trees. Botanist had to admit that the tea has a different kind, which was given the title of thea assamica - Assamese tea.

Chinese philosophers said that tea is better than wine, because it can strengthen and invigorates the human soul.  It does not cause intoxication, it is better than water because tea does not transmit infection.
 
At first, tea was used only by rulers and clerics as curative drink, that eliminates fatigue, strengthens force and vision, or in the composition of ointments. The use tea as a drink in its homeland began in the 5th century. The value of tea was very high - emperors awarded their dignitary in the promotion. In the 6th century, tea was a favorite beverage of nobility, by in the 10th century, tea had become the national drink of China and, consequently, the subject of trade.
In Europe, tea was brought in the 16th – 18th centuries, by Portuguese and Dutch. Rooted in the Netherlands, the use of the drink has become a tradition of afternoon tea drinking, and spread across the Atlantic to New Amsterdam.

In 1664 merchants of the English East India Company brought as a gift to the King, two pounds of tea. The gift was accepted, the drink was appreciated, and a triumphal procession of tea began. At first as a luxury item available to the rich and the nobility, but much later - as the traditional drink of broad segments of society. Tea became available to citizens only in the late XVIII century, after reducing the tax on tea, but for most was still too expensive.
 
In 1793, Lord McCartney transported the seeds of Chinese tea to India in the Botanical Garden to explore and cultivate. India, whereas was the former colony of the British Empire, actively developing the production of tea. In 1860 it was sold for around 2 tons. The question of the rate of transport has arisen.
By boundless sea bear tea clipper - high-speed sailboats with valuable cargo. Tea race become a tradition with promise of winning trophy. Known as the case when three-clippers - "Ariel", "Taping", and "Serika" - were all synchronous distance 25,744 km in length and finished along the harbor.
 
In Java, Sumatra, Vietnam tea begin to grow in the first half of the 19th century, in the second half - in Africa and South America, in the early twentieth century - in northern Italy and southern Switzerland. At present, breeding of tea has developed in Australia.
 
The official history of tea in Russia started in 1638, when the Mongol ruler of the Altyn-Khan sent a gift of 72kg of a strange dry leaf to the king, Mikhail Fedorovich. The first acquaintance with tea happened much earlier in 1269 because of the Russian Diocese being located in Beijing.  Russian people visited China for a variety of reasons, Therefore they had exposed to way of life there and had been well aware of tea. Russian traders dealing with Chinese merchants were introduced to tea ceremonies by direct route from Beijing to Moscow. Tea came much later - in 1665, brought by ambassador Perfiliev. In the 1679 Russia develops the agreement with China regarding the permanent supply of tea. Until the end of 18th century, tea was sold mainly in Moscow. From Moscow, the fashion for tea began to spread throughout Russia.

In 1874, imported from Paris, the tea bush was planted in Nikitsky Botanical Garden in Crimea. However, the tea bush did not survived there. Then cuttings were brought to Georgia, where they acclimatized, well developed, and subsequently gave the seeds. Since then, Georgian tea was a delight not only in Georgia and Russia, but also in many other countries. In 1900, small estates have been cultivated in Azerbaijan. In 1936 in the Krasnodar region of Russia, they cultivated three teas, “Georgian”, “Azeri” and “Krasnodarsky”.

To date, the cultivation and production of tea, engaged in Argentina, Azerbaijan, Bangladesh, Vietnam, Georgia, India, Indonesia, Iran, Kenya, Malawi, Papua New Guinea, Tanzania, Turkey, Uganda, Sri Lanka, Japan, Australia. In doing so, they had been recognized by the major producers - China, Sri Lanka, India, Bangladesh, Vietnam, Indonesia, and Kenya. Lastly, in Europe (United Kingdom, Hungary, Germany, Netherlands, Poland, France) the widespread of tea packing companies developed as proprietary blenders of tea and tisanes.

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