Where Did Tea Bags Come From?

Over the course of history, tea has been processed in different ways in the name of convenience for transport and consumption.  Individual leaves have been rolled into pellets,  and larger amounts of leaves have been molded into bird's nests.  But perhaps no packaging method has impacted the way people consume tea as the tea bag.

Legend has it that in 1908, tea importer Thomas Sullivan decided to send samples of his tea to his customers.  He packaged them attractively in small silk bags.  Said customers were delighted when they found they could steep the entire sachet in their teapot.  They started clambering for more (and complaining when their orders did not show up in sachets), and voila, the tea bag was born.  Cost constraints caused Sullivan to switch from silk to gauze, and later producers moved to the paper fiber bags you often see today. 

But, romantic as this story is, was the tea bag really invented by accident?  There is some question, as there were patents for tea bags on file as early as 1903. 

For the manufacturer, the tea bag was an obvious benefit.  It allows small bits of dust (fannings) to become a useful grade of tea.  Tea could be marketed as a portable, mess free affair.

It is also useful for the tea drinker, if you want to take your tea on the go (making it easy to order a cup of hot water at a restaurant and still enjoy your favorites), if you don't have time to wash a tea infuser, or if you have a lot of people over, and you want an easy clean-up.

However, higher grades of tea are reserved for loose teas, and tea-bag only consumers were never motivated to taste truly special infusions.  And some people claim they can taste the paper.  Today, some tea makers are trying to offer the best of both worlds by packaging broken leaf, or even whole leaf teas in large nylon sachets (which allow room for the tea leaves to unfurl properly).

Tea of The Week: Celestial Seasonings Honey Lemon Ginsing Green

When I visited my mom, I told her that we don't do sodas anymore, and asked her to get us some ginseng greeen tea.  This is the one she came up with.  It wasn't what I was expecting, but I liked it a lot.  Celestial Seasonings has a long history of adding herbs to tea, which started back in 1969, when the owners harvested and dried their own herbs in the Rocky Mountains. 

Liquor -- Pale gold

Aroma -- The lemon scent is very pronounced.

Body -- Light

Flavors -- The lemon flavor is the first thing that hits the tongue.  It has a hint of natural sweetness, which makes the ginsing flavor almost disappear.  The taste of the green tea is there, underneath everything else.  It is a very light tea with only a touch of astringancy. 

Other -- This tea is a flavored blend.

NOTE: I evaluate tea blends on this blog based on what came in the canister, so these tasting notes do not reflect any addition of dairy or sweeteners.

What are Tannins?

If you steep your tea for a long time, you may notice a bitter, astringent aftertaste.  This is causes by tannins, naturally occuring substances that are also found in wine and chocolate.  And interestingly, in rooibos, an herb also known as "bush tea," pictured below.  This herb does not come from the same plant as true teas, but it does have many of the same characteristcs. 

These are not the same as the tannic acid used for preserving leather (those acids are extracted from oak leaves.)  Rather, they are antioxidant-rich bioflavonoids, as well as catechins (which may help you loose weight).   Everybody wants more antioxidants, right?  And to get the most benifit, many sources claim you need to be drinking 8 cups of green or black tea a day (as the different varieties contain different phytochemicals, only some of which are tannins).

There is one possible concern.  Tannins may interfere with iron absorbtion, but this is only something to worry about if you are restricting iron intake (such as if you are vegetarian/vegan) or if you are anemic. 

Tannins are also thought to kill bacteria in your mouth an help prevent bacteria, so if you don't have iron issues, the more unsweetened tea the better.

Some cultures steep tea to intentionally extract more tannins.  An example of this is Thai-style tea, which is steeped for about twenty minutes.  It begins to take on a character similar to coffee, and is then sweetened with a large dose of condensed milk.  This concoction is uaually served iced, and it is only for those with a high tolerance to sweets.

People In Tea: Brenda Meyers, Sterling Tea

I was able to score a phone interview with Brenda Meyers, founder and owner of Sterling Tea, a local company that specializes in small batch blends of loose-leaf tea. She is a definite people person, and a delightfully gregarious speaker. He here are the highlights:

Q: What got you into the tea business?

A: I started drinking tea when I was 8 years old. I had a wealthy aunt in Michigan, and I would go over to her house, and she would serve me tea in her fine china. It was just Liptons or Red Rose, but I got to use the fine china and no one was afraid I was going to break it. I grew up in a coffee centered household, but I always drank tea. Eventually, I started collecting tea cups. My aunt gave me part of her tea cup collection. In 2006, I opened a tea house. I was repackaging mostly German teas, with the goals of getting Rockwall interested in loose leaf tea. At first, you could hear the crickets, but over time, the interest grew, one person at a time. I love doing the “show and tell,” education work. I started blending my own teas in 2008. It is trial and error, like baking a cake. We have over 60 different blends, and the outlets are growing. We are at Central Market, tea rooms, coffee shops and high end gourmet stores. People may be drinking my teas and not even know it, as we sometimes sell to people who repackage tea for themselves.

Q: Tell me a little bit about Sterling Teas

A: We are a Go TEXAN company. I am very big on using local ingredients when possible. For instance, we use Texas Pecans. We by US produced ingredients (such as Washing State apples, and West Coast peppermint) wherever available. We are also an all-woman company

Q: Do you have a favorite tea? (either yours, or someone else’s)

A: I love to pair my jasmine pearls with dark chocolate, especially in the afternoon. I love the floral hint.

Q: Do you have a favorite teapot or teacup?

A: My favorite teacup is the one my best friend gave me. She knew I loved tea, and gave it to me before I started the tea company. This is that teacup.

Q: What do you love about tea?

A: I love everything about tea. Tea people are the nicest people in the world. I’ve never had a mean customer. We are a growing clan. I do demonstrations weekly, and I find that a lot of people identify themselves as a tea person or a coffee person. More and more people are trying to add tea to their daily lives.



If you are local to the DFW area, you can meet Brenda in person at one of her demonstrations. Brenda’s next demonstration will be:

Central Market, Forth Worth – March 4 – 10:30 AM – 2:30 PM

Get a free sample of sterling tea, and get tea instruction, and general tea info.

Sterling's Apricot Oolong and Yerba Chai

Tea of the Week: Republic of Tea Vanilla Almond

On my latest trip to Whole Foods, I saw this tea.  Real vainlla beans in a black tea blend?  I'm a sucker for that.  And real almond bits?  I just had to try it.  And I'm glad I did.  I took the advice on the cainster and brewed it strong.  The tagline for this tea is, "Sweeten the Mind Tea."  The Republic of Tea may be based out of California, but they specialize in "organic and exotic" teas from around the world.

 

Liquor --  Deep mahogany

Aroma --  This tea smells just like an almond cookie.

Body --  Medium

Flavors -- There is a bit of natural sweetness (though it's not as sweet as it smells).  It's got a definate almond cookie flavor, but it doesn't overwhelm the black tea base, which is mellow and smooth.

Other -- This tea is a flavored blend.  It is considered a "dessert tea."

NOTE: I evaluate tea blends on this blog based on what came in the canister, so these tasting notes do not reflect any addition of dairy or sweeteners.

New Tea Pot

 A friend of mine had a garage sale, and I scored this hand-painted tea set.  It is stoneware, in the Kioko pattern made for Pier One.  It has been discontinued.  I like the Japanese look and feel of the pot, which is different from most of the other pots in my collection.  It is just begging me to make matcha.  I bought a tea, but I can't read much on the package, except that it says on the back that it is made of, "powdered sencha." I don't actually own a matcha wisk, so I'm going to have to improvise!

Drinking Tea in Plano

When we were in Plano, TX, I visited with Denise Brady (better known as Nee Nee), owner of Nee Nee's Tea Room.  It is a family place, with pictures of Nee Nee's grandchildren up on the wall.  Denise has built the business from the ground up over the last four years.

She creates all her own recipes, and is most well known for her chicken salad and her scones.  We sampled a scone.  It was tender and delicious.

Her goal: Delighting tea drinkers.

The evidence: Her favorite tea pot.  It is actually a music box that plays when the pot is lifted to pour.  She holds down the button when she delivers the pot to the table so as not to spoil the surprise.

Why does Denise love tea?  She says, "I have always loved the experience of the tea room.  It is fun.  I never experienced loose leaf teas before I first visited a tea room."

She now serves loose leaf tea from Sterling Tea, a local producer of hand-blended teas.  She also serves Stash teas.