Resolution: Tea

My romance with chai has hit the rocks as I try to gain some control over the rosacea flare-ups that increase with the onset of cold weather (and that aren't at all helped by the stress, sugar, and gluten-laden holiday season). I don't believe the black tea in chai is the culprit, but rather the blend of warming spices that accompany it. Since I've been studying the benefits of green tea and herbal tisanes for "tea month" at work, I thought I'd begin the new year with a resolution to replace my morning mug of spicy chai with a small pot of green tea.

All tea, whether green, black, white, oolong, pu-er, kukicha, etc, is derived from one species of plant, Camellia sinensis, a flowering evergreen shrub or small tree native to China, South and Southeast Asia. The wide array of tea choices we have today come as the result of the region and elevation of the tea estate (high elevation tea plants, for example, grow slower and generally provide lighter, more refined flavors) and the season of harvest — as well as the processing, aging and oxidation that occurs after the leaves are picked.

For some varieties, like Ancient Moonlight White, the harvested tea leaves are allowed to naturally wither. Other leaves are dried in the sun, or pan roasted over a fire, as is the case with Jade Bamboo. The smoked black tea Lapsang Suchong is dried in bamboo baskets over pine fires, which achieves its signature balance of smoke and tea flavors. Other varieties are artfully hand rolled, and some pressed into bricks. As a cup of Twisted Leaf Assam from Northeastern, India steeps the leaves unroll and open up.

The green pu-er tea Full Leaf Nanuo from Southern Yunnan, China is harvested from Camellia sinensis trees that are close to 800 years old, and Pan Roasted Green from Jingmai Manjing (also in Yunnan, China, which is considered the birthplace of tea) is made from 600-1200 year old plants! Bilouchun Silver Spiral, grown on Bi Lou Peak in the Dong Ting mountains of Jiangsu and Zhejiang Province, China is harvested from tea shrubs that have been interplanted with plum, peach and apricot trees for shade, which lends a subtle floral aroma to the tea.

The little balls of dried tea pictured above were grown and processed in Pinshui, Zhejiang Province, China the world's largest producer of green tea. It's a “gunpowder” style green (referring to the shape of the tightly rolled leaves) with a roasted, slightly smoky aroma and a  rich, sweet vegetal flavor. Three factors determine a high quality pearl tea: 1. Body: should be small, tightly rolled leaves. 2. Regularity: The size of the pearls should be consistent, and 3. Uniform dark color.

This is what a teaspoon of it looks like after it steeps:

I've also replaced my afternoon chai with a cup of grassy herbal Rooibos, which isn't technically a tea but a tisane, as it's harvested from Aspalathus linearis, a member of the legume family grown only in South Africa. According to the research I did for work, Rooibos tea is rich in anti-oxidants, flavonoids, calcium, manganese, fluoride, zinc, alpha-hydroxy acid (which promotes healthy skin) and magnesium which is necessary for a healthy nervous system. In fact it's recommended for people suffering from irritability, headaches, disturbed sleeping patterns, insomnia, nervous tension, mild depression or hypertension and has anti-spasmodic properties, relieving stomach and indigestive problems like nausea, vomiting, heartburn, stomach ulcers and constipation. It's mild tasting and quite good.

While I'm really enjoying this foray into the world of green tea, I'm hoping I won't have to give up chai forever. I'm curious to see what effect, if any, taking a break from it has on my skin and am hesitant to begin eliminating other potential triggers (like dairy, sugar and gluten....noooooo! I love bread!) until I've tried this approach first. Could be I'm simply overheating my already fiery constitution, between the chai spices and the excessive caffeine.

While I'm on the subject of tea, here is the poster I designed for the Apothecary window this month:

Have you resolved to change anything in your diet or lifestyle for health reasons this year?