Исследовательский проект "TEATIME"

Муниципальное бюджетное общеобразовательное учреждение

«Александровская средняя общеобразовательная школа»

Бавлинского муниципального района Республики Татарстан

«Tea time»

Проект выполнила

Ученица 10 класса

Ахмадиева Диана

Руководитель проекта

Учитель английского языка

Арсланова Светлана Александровна

2013 год.

Содержание.

1. Происхождение чая / Origin of Tea

2. Чай и его виды / Tea and its Types

3. Содержание кофеина в чае / Caffeine in tea

4. Традиции и чайные ритуалы / Traditions аnd Rituals of Tea

Chinese Gong Fu Method

      Japanese Tea Ceremony

      Indian Masala Chai

      British Afternoon Tea

      Samovar and Russian Tea

      Iced Tea

     Earl Grey Tea

     Eyelids of Bodhidharma

5. Подробнее о традициях России и Британии / More about tea traditions in Britain and Russia

6. Чайные предпочтения в моём окружении / Tastes differ…

Origin of Tea

No one knows for sure how tea came to be, but Chinese legend has it that tea was discovered around 3000 B.C. by the Divine Cultivator, Shen Nong.

In the days of   Shen Nong (2737-2696 BCE), drinking water was boiled for hygienic purposes. According to legend, the Emperor was boiling water over a fire that used branches from a nearby tea bush for firewood, when leaves from the branches blew into his pot. Before he could retrieve the leaves, they began to brew. Being both a scholar and an herbalist, Shen Nong decided to taste it. And thus tea was introduced to the world!

Among his numerous discoveries and revelations, Shen Nong is credited with teaching the Chinese people how to farm and also with identifying hundreds of medicinal (and poisonous) herbs by personally testing their properties, which was crucial towards the development of Traditional Chinese medicine. His experimental with verious herbs sometimes resulted in poisoning, and he used tea as an antidote.

Tea leaves were first picked from tea plants growing in the wild. Cultivation of tea plants are believed to begun in China's southwestern province of Sichuan, and then moved down the valley of the Yangtze River.

In China tea was often used religious ceremonies. For a long time the leaves were eaten like vegetables. Gradually from the Western Han dynasty around 207 B.C. people began to use tea as a medicine and as a royal drink. But during the Tang dynasty drinking tea became an important part of Chinese life.

 The first  tea distributers were the Dutch, who spread this drink  to most of Europe at the end of the 17th century. They  adopted the Chinese  name ‘tay’ and the English changed their pronunciation to 'tee' and later, 'tea'.

Tea and its Types

There are a lot of different types of tea: black, green, red, white, oolong, yellow and others. Believe it or not, all teas are made from the leaves of the same plant species, Camellia Sinensis. It is the fermentation process that makes the different kind of teas. Green tea leaves are dried in hot air and then pan-fried to halt the fermentation process. The leaves of Oolong tea are dried in sunlight and allowed to partially oxidize until leaf turn in red. Black teas leaves are fully fermented in cool, humid rooms until the whole leaf is darkened.

 Black tea comprises about 78% of the entire world's total tea consumption. Black tea, or as it is known in China - hong cha (red tea), was originally only for export to the foreign markets. In China it is called red tea in reference to the color of the infused liquid or to the red edges of the oxidized leaves, as opposed to the color of the main body of the processed tea leaves. At one time, black tea was considered of lesser quality and not desired by the Chinese themselves and therefore, was exported. Which is why, to this day, black tea is what everyone outside of China thinks of when talking about tea, whereas, tea in China is understood to mean green tea.

Caffeine in tea

Caffeine is one the component of tea and all types of tea (except for herbal) contain caffeine. However, the amount of caffeine varies according to type. In general, Green tea contains the least caffeine, Black tea the most, and Oolong falls in the middle range.

• A cup of Green tea (6 oz) contains 8 to 36 mg of caffeine.
• A cup of Oolong tea contains 12 to 55 mg of caffeine.
• A cup of Black tea ranges from 25 - 110 mg.
• Coffee generally contains 60 - 180 mg of caffeinene.

Caffeine is not all bad. In moderate quantities, caffeine stimulates the central nervous system and promotes blood circulation. It stimulates the process of elimination and acts as a diuretic promoting better kidney function. There is some evidence that regular tea drinkers have a lower incidence of kidney ailments and gallstones. Caffeine has also been shown to speed reaction time, increase alertness, and improve concentration.

Caffeine is water soluble and released from tea leaves in the very first part of the brewing process. To remove most of the caffeine from tea, brew the tea as normal, then pour off the liquid, add new hot water to the wet leaves, and brew for the usual amount of time. The flavor of any second steeping is less than that of a first steeping. 

Water temperature and steeping time can result in different caffeine amount released from tea. 

Traditions аnd Rituals of Tea

To many, tea is much more than the leaves of Camellia sinensis steeped in hot water – tea is also an act, an experience. Cultures across the globe have developed myriad traditions revolving around the service of tea.  Here are just a few of the world’s tea traditions.

Chinese Gong Fu Method

In China, tea is often brewed using the meditative Gong Fu method. This very formal, ritualized approach to tea preparation dates back to the Ming dynasty (1368-1644 AD). The term "Gong Fu" refers to skill gained through practice - expertise derived not from learning but experience. While the term "Gong Fu" could signify the serious practice of any art form, such as the martial art of related name (Kung Fu), Gong Fu Cha refers to the elaborate preparation of tea using miniature Yixing pots and cups. Yixing teaware is named for the purple clay it is made from, which hails from Yixing in China's Jiangsu province. Everything in Gong Fu service is small and delicate, placing emphasis on the elegance of the tea. Oolongs are the preferred tea in the Gong Fu ritual; they are steeped multiple times to highlight the evolution of taste as the leaves unfurl.

Japanese Tea Ceremony

The Japanese tea ceremony (cha-no-yu, chado, or sado) is a traditional ritual in which powdered green tea, called matcha, is ceremonially prepared by a skilled practitioner and served to a small group of guests in a peaceful setting. Cha-no-yu ("hot water for tea"), usually refers to a single ceremony or ritual, while sado or chado ("the way of tea") refer to the study or doctrine of tea ceremony. The Japanese tea ceremony has its roots in early Chinese tea ritual (approx. 800 AD), influenced greatly by Zen Buddhism. However, the exacting formula for the tea ceremony we know now evolved years later, in isolation from the Chinese practice of taking tea. Every element of the tea ceremony, from the greeting of guests to the arrangement of flowers, even the architecture, is rigidly prescribed, requiring the host to be knowledgeable in a broad range of arts and disciplines. Even the participants of the tea ceremony must be familiar with the proper gestures, phrases and actions required of them throughout the ceremony.

Indian Masala Chai

Masala Chai (simply referred to as “Chai”) has been a tradition throughout India for centuries. This spicy hot beverage is a brew of Indian black tea with a unique blend of spices, typically including cinnamon, ginger, nutmeg, cloves, cardamom and pepper, although the recipe varies region to region. Chai is consumed morning and afternoon by many Indian families, and is customarily the first thing offered to houseguests. So prevalent is the service of Chai throughout India that baristas, known as Chaiwallahs, can be found at just about every corner. These chai vendors are a staple of the community and their stands are often a source of news and gossip.

British Afternoon Tea

Anna, the 7th Duchess of Bedford, is credited with the origination of afternoon tea in the early 1800s. In Anna's day, lunch was served at noon, with dinner often put off until well into the evening. As the story goes, Anna decided that a light meal over tea in the late afternoon would be the perfect solution to her between-meal hunger pangs. Given Anna's social stature, the concept took off among the upper class, proving to be an excellent social venue. The term "high tea" is actually owed to England's working class, who transformed the afternoon tea into their primary evening meal, serving much heartier fare such as meats, cakes, bread and pies. "High" tea is a reference to the table the working class sat at while taking their tea - tall in comparison to the low, delicate tables at which the gentry took their lighter, more formal tea. Queen Victoria introduced the English to the Russian custom of adding lemon to their tea after visiting one of her daughters in Russia - before that, the English took only milk with their tea.

Samovar and Russian Tea

Given the significant influence Asian culture has had on Russia through the years, it is no wonder that Russians are big tea drinkers. The samovar, which is somewhat of a cross between a hot water heater and teapot, is one of many examples of this influence - it is presumed to have evolved from the Tibetan hot pot. The function of this unique apparatus, and the Russian method of taking tea, is rather different than we are accustomed to in the west. Instead of heating tea water on the stove, wood or charcoal is traditionally burned within the samovar itself to accomplish this task (modern samovars often use an electric heating element, however). A small teapot sits on top of the samovar, in which a dark, concentrated brew is made, called zavarka. Hot water from the samovar is used to dilute this tea when served. Dark Indian or Chinese black teas are commonly used, often coupled with herbal or fruit teas. Russian Caravan, a blend of black teas with a slightly smoky flavor, is a favorite. To this day, samovars remain a focal point of the Russian home.

Iced Tea

According to the USDA, Americans consume more than 2.2 billion gallons of tea per year, about 80 percent (around 1.75 billion gallons) of which is iced. That's an average of nearly 6.5 gallons of iced tea per person! Iced "sweet tea" has been consumed in the south for a hundred years or more, but with the rise of fast food restaurants (nearly all of which sell iced tea), America has watched its tea consumption double in the past 30 years. 

The 1904 St. Louis World's Fair offered an opportunity for merchants from around the world to show off their wares. Little did tea merchant Richard Blechynden know it would also mark the beginning of America's love affair with iced tea! In the midst of a sweltering St. Louis summer, Blechynden's efforts to promote Indian black tea at the fair were proving unsuccessful. Hot tea was the last thing on the minds of those attending the fair. So, the enterprising merchant and his staff set out to develop an apparatus in which their brewed Indian tea would flow through iced lead pipes, creating a chilled beverage that was very well-received by fairgoers. Not only was Blechynden successful in promoting Indian tea at the fair, he also uncovered America's seemingly endless thirst for iced tea - a thirst that has yet to be quenched to this day!

Earl Grey Tea: Fact and Fiction

Traditional Earl Grey is a blend of black tea flavored with the essence of Bergamot rind, though the name may also be used to refer to any tea—black or otherwise—that uses bergamot as a flavoring (such as our organic green Earl Grey, and our organic Earl Grey rooibos blends). Bergamots are small tart oranges native to southern Vietnam that research suggests are a cross between the sweet lemon, Citrus limetta, and the sour orange, C. aurantium, and the essential oils from their rinds are what give Earl Grey its characteristic flavor. Consequently, the tea often sees use in all manner of confectionary, lending a subtle, citrusy zest to chocolates, cakes, or sauces.

This famous tea is named for an English prime minister, Lord Charles Grey the second, from the 1830s who first popularized its consumption. There is a popular legend that the Earl received the tea as a gift from a grateful Mandarin after one of his men saved the Mandarin  from drowning. Charming though it is, the story has no basis in fact, because the Earl never traveled to China during his life. Beyond that, no records indicate that the Bergamot was even cultivated in China at that time, so this tea would have been a very unusual gift!

Nevertheless, the current Earl Grey, Lord Charles Grey the sixth, maintains that at the very least his ancestor was given the tea as a gift from a Chinese envoy, and he endorses Twinings of London’s recipe for the tea. Interestingly, the English teahouse Jacksons of Piccadilly also claims to be in possession of the original recipe for Earl Grey, having received it from the Earl himself in 1830.

 Eyelids of Bodhidharma

One of the most vivid legends regarding the origin of tea involves the founder of Zen Buddhism, Bodhidharma. As the legend goes, Bodhidharma ventured off to meditate in a cave for nine years, on a quest to reach enlightenment. Much to his dismay, he fell asleep in the midst of his meditation. Out of frustration, Bodhidharma tore off his own eyelids to insure that it would never happen again! Where his eyelids hit the ground, tea plants are said to have appeared. Bodhidharma is honored to this day in the Zen tea ceremony because of his legendary role in the origin of tea.

More about tea traditions in Britain and Russia

Russia is the country where tea-drinking formed into individual tradition. History of Russian tea-drinking ceremony has began in 1638 when Russian Tsar Michael Fedorovich got special diplomatic gift from Altyun-Khan, ruler of Mongolia. Till that time Russians did not know anything about tea and used to soft drinks based on honey. Since that time tea became one of the favorite drinks. It seemed that they couldn’t do without tea. Tea was a necessary element of every meal and people could hardly have a table-talk without a few cups of tea. Tea not only quenched the thirst but also was an excellent drink to warm up.

The habit for tea-parties developed in Russia more and more. Whole families, friends and neighbors gathered at tables round Samovars for hot tea. They drank tea from saucers because tea was usually very hot. Before drinking they put a piece of sugar in their mouth and sipped tea very slowly out of the saucer.

Tea was followed by the introduction of Samovars into general use.  “Samovar is a copper container with a tube at the center for hot coals to boil water and make tea,” – it is the definition of Samovar in the dictionary of the Russian language.

The first Samovars were hand-made. They were of different sizes and shapes. Samovars were engraved and had decorative handles and taps. Owing to the inexhaustible fantasies of talented Russian craftsmen every Samovar was an item of genuine art.  Samovar is a very feature of Russian tea-drinking.

There were many pubs in Russia which attracted quests with Samovars, pubs where people spent long winter evenings drinking tea and eating round-shaped rolls, warming themselves and holding table-talks.

 The Russian tradition of tea-parties is an inalienable part of the national culture. To have a cup of tea from Samovar, as Russians do, is a real pleasure!

This old Russian tea drinking tradition becomes history, but still lives and breathes in Russia and around the world where Russian emigrants make their homes. Russian literature often invokes the samovar to symbolize Russian hospitality.

In Russian tradition, tea leaves brewed in the porcelain pot, which is placed on the top of the samovar keeping the brew hot. In most major tea drinking cultures, Chinese, Japanese and English, tea leaves steep, a brew is poured in a cup and drunk. In Russia, a brew is diluted with hot water directly in a cup, that’s why besides the standard tea set, tea party in Russia involves a samovar with boiling water.

A real Russian tea party requires a porcelain tea set; a classical Russian tea set is "Cobalt net" of the Imperial Lomonosov’s Porcelain Manufactory. These sets are often sold in duty free shops at the international airports of Russia and in numerous souvenir shops. Contrary to popular opinion, tea glasses even in the most exclusive holders are not the most accurate representation of the Russian tea drinking tradition. Since the 18th century, people who understood the sense in life and in tea-drinking, tried to get the porcelain set.

Another important part of Russian tea-drinking tradition is a simple and obvious lemon, cut in thin slices, not wedges, since circles look beautiful on a plate and in a cup. In fact, the whole world believes that tea with lemon is a Russian invention, often called "Russian tea". 

However, the most important feature of a Russian tea party is tea itself. Of course, it should be black tea. Historically, it was Chinese tea, such as Keemun or a blend based on it "Russian Caravan" or “Russian Samovar”. Chinese tea was drunk in Russia for three centuries, and only in the 20th century adjusted traditionally established tea preferences. Nowadays, most Russians prefer a rich aroma and strong taste of Ceylon tea over subtle taste of Chinese teas. Often, both teas are served at the party, Chinese in respect to century’s old tradition and Ceylon in respect to modern tea taste.

When at the table served with samovar full of boiling water, porcelain tea set, two teapots (with Chinese and Ceylon tea), a plate with a stack of pancakes, a few fresh baked pies (with apples, cherries, cheese, cabbage and all sorts of fillings…), several kinds of jam (strawberry, cherry, blueberry, lingoberry, cloudberry, raspberry…), honey, condensed sweet milk, sliced lemon and cubed sugar, one will understand what is a true Russian made happiness.

  Tea was introduced to Britain by King Charles II’s wife in the middle of 17th century and soon became popular as it did in Russia. By the beginning of 18th century “Clippers”, sailing ships for fast traveling over long distances, were designed and used for bring tea from the East. One of the well known English traditions is 5 o’clock tea. This tradition was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840.

  The Duchess would become hungry around four o'clock in the afternoon. The evening meal in her household was served fashionably late at eight o'clock, thus leaving a long period of time between lunch and dinner. The Duchess asked that a tray of tea, bread and butter and cake be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her.
      Soon this pause for tea became a fashionable social event. During the 1880's upper-class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five o'clock. It was a chance for ladies and gentlemen  to exchange gossip, plan future soirees and be introduced to new acquaintances. Guests arrived from a quarter past four until half past five. At the height of the Social Season, the most pressed ladies usually only stayed for a quarter of an hour, as they were on their way to another 'five o'clock tea.' These teas were grand enough for a buffet table to be set up with refreshments. Cakes, thin bread and butter, fancy biscuits, ices, fruits and sandwiches comprised the food, while big silver urns dispensed tea, coffee, wine claret cup, sherry and champagne-cup.

British people drink tea regularly. They have tea for breakfast and in the middle of the morning, tea after lunch and in the middle of the afternoon, tea at tea-time and in the evening. At work they have 5 to 10 minutes to have a cup of tea several times a day. At tea-time they have two to three cups of this cheerful drink. British always drink tea out of cups, never out of glasses. Tea is usually served with milk and sugar. Tea with milk is called “English tea”.  

 Nowadays due to social changes and work schedules, afternoon tea is now mainly saved for special occasions. However, taking a cup of tea and a slice of cake at afternoon tea time is not uncommon. Traditional afternoon tea consists of a selection of dainty sandwiches (including of course thinly sliced cucumber sandwiches), scones served with clotted cream and preserves. Cakes and pastries are also served. Tea grown in India or Ceylon is poured from silver tea pots into delicate bone china cups. Nowadays however, in the average suburban home, afternoon tea is likely to be just a biscuit or small cake and a mug of tea, usually produced using a teabag.
      But if you want to enjoy old traditions of afternoon tea you can visit one of the tea rooms. Tearoom is a small room or restaurant where beverages and light meals are served, often catering chiefly to women and having a sedate or subdued atmosphere. Here you can be proposed three kinds of tea: cream tea, which includes tea, jam and scones; light tea, which includes tea, scones and sweets; and full tea, which includes tea, savories, scones, sweets and desserts. Tea-Rooms saw a revival in popularity in the 1880s, both in England and America. They were places for refreshments where hot meals, cakes, bread and pastries were available. Tea-Rooms were also popular because they were the first socially acceptable places ladies could refresh themselves without male escorts.

The minute there are guests in British home a pot is switched on to boil water for tea and in a minute the quests will have their “cuppa” (informal name for a cup of tea in Great Britain).

If someone is upset or feels worried a British person will make “a nice cup of tea” for him; it is believed that tea can lift ones mood and make people feel calm and comfortable. Old ladies adore gathering together to have a chat over few cups of tea.

British are so fond of tea that when they like something very much they say: “It’s my cup of tea”, but if they don’t like something, they say: “It isn’t really my cup of tea”.

     So, if you want to feel English invite your friends for a cup of tea. Don’t forget that English people drink tea with milk. Enjoy your afternoon tea and practice your English.

Tastes differ…

As many people are in the world as many tastes. And tea is not an exception.  According to their tastes people prefer different types of tea, different ways of brewing  and even  different kinds of cups and pots.

We asked people of different nationalities living in our village questions about their tea preferences. These are the results:

Eighty-three of  137 respondents prefer drinking black tea, 36 – green tea, 11 – white tea and 7 – oolong tea.

45 of respondents like tea with milk, 44 – pure tea, 28 – tea with lemon and 10 prefer – iced tea.

We even asked what type of teapots they use for brewing.

75 of respondents said that they use little porcelain pots for brewing tea, 34 – used modern glass pots with press and 28 – used big porcelain pots to brew tea leaves.

Tea is the king of drinks

Well, we can say that tea is a really king of drinks. It has a lot of different faces: so many kinds, unusual rituals all around the world, the history of 5 ages and even “fashionable clothes” – fine English porcelain, tiny Chinese cups and magnificent Russian “samovar”.

It is also the doctor of our body and our soul!