what is the study of tea called

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to China as well as other East and Southeast Asian countries. After water, it is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content.

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Tea plants are native to East and Southeast Asia and probably originated in the borderlands of southwestern China and northern Burma. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to neighbouring countries in the region, including places such as Champa, Silla, Srivijaya and Yamato Japan.

17th century

A few centuries later, Portuguese priests and merchants arriving from Macao first introduced it to Europe during the 16th century. During the 17th century, drinking tea became a fashionable pastime among the aristocracy in Victorian England, who started to plant tea on a large scale in India. Today, tea is drunk all across the world.

The term herbal tea refers to drinks not made from Camellia sinensis. They are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. These may be called tisanes or herbal infusions to prevent confusion with “tea” made from the tea plant.

Etymology

The etymology of the various words for tea reflects the history of transmission of tea drinking culture and trade from China to countries around the world. Nearly all of the words for tea worldwide fall into three broad groups: te, cha and chai, present in English as tea, cha or char, and chai. The earliest of the three to enter English is cha, which came in the 1590s via the Portuguese, who traded in Macao and picked up the Cantonese pronunciation of the word.

The more common tea form arrived in the 17th century via the Dutch, who acquired it either indirectly from the Malay teh, or directly from the tê pronunciation in Min Chinese. The third form chai (meaning “spiced tea”) originated from a northern Chinese pronunciation of cha, which travelled overland to Central Asia and Persia where it picked up a Persian ending yi.

What is a Tea Specialist Called? What It Is and How To Be One

I’ve heard plenty of times the term tea specialist mentioned, as well as tea sommelier, tea master, tea connoisseur, and others. Certainly in restaurants that had specific beverages such as tea, and indeed similar in places selling coffee, wine, and fruit juices. So who is a tea specialist when compared to say a Barrista, and what is he or she is actually called – based on their position, qualifications, or experience.

So, what is a Tea Specialist called? A Tea Specialist is a Tea Sommelier. Usually certified by a renowned tea academy in order to officially be a Tea Sommelier. It requires in-depth understanding and knowledge, gained through appropriate course modules and grades. A casual Tea Sommelier is usually more referred to as a Tea Connoisseur.

Tea Sommelier

There is more to a Tea Sommelier than just knowing a fact or two about tea. It’s certainly more complex than that, which actually makes it a much more respectable and reliable profession. This is why you need to follow certain steps in order to become a Tea Sommelier, much like a chef would need to with a specialty food.

So let’s dive into who a Tea Sommelier is, how you can become one, and the types of jobs they can do. And by the way… this profession can be accomplished by anyone in the world and take you almost anywhere in the world.

Tea Sommelier in Brief

A Tea Sommelier is a specialist in the knowledge of tea. He or she knows the different types of tea which are available, how they can be made to different tastes, and the kind of effect each type has on the mind and body.

A Tea Sommelier is for tea, what a Wine Sommelier is for wine. They know the ins and outs of the beverage that they’re handling – on a daily basis. The term Tea Sommelier is mainly used if you are working in such a position at a restaurant, tea wholesaler, tea producer, or hotel, and have acquired the necessary qualifications and experience.

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When you are an expert in teas, you can more easily recommend the best kind to anyone you know. Some people may not like the term ‘Sommelier’, as it’s also used for the same task performed with wine and they think the term may degrade its specialty.

So, are you interested in becoming a Tea Sommelier? Or do you just want to know what it takes to become a tea connoisseur?

WHAT IS A TEA SOMMELIER?

• A certified Tea Sommelier is a trained professional who has expertise in tea.
• Tea sommeliers know how to identify different types of tea, taste and brew using the proper techniques, and have an understanding of tea and food pairings.
• The title Tea Sommelier is usually given to people who have gone through a certification program.

TEA SOMMELIER CONTROVERSY

A lot of people in tea really dislike the term Tea Sommelier. I think it’s because they think it cheapens the tea knowledge process.

Most people who are well-versed in tea learned it through years and years of drinking and teaching themselves about tea. So to some, plunking down a shiny penny or a couple of thousand (certification isn’t cheap!) may seem like a money grab and a shortcut.

Tea experts will all tell you that instead of spending the money, it’s better to learn it on your own by drinking a lot of tea and reading books.

Ahem. No thanks. I learn best when there’s a structured program and I know there is a good foundation in place. That’s why I got certified as a Tea Sommelier.

CHOOSING A TEA SCHOOL

I spent a while trying to find the right tea school to get the certification. Most programs are around $1000-$2000, so it’s not something to jump into lightly.

Through my research, I did find that some tea schools are definitely a money grab. I’ve heard some horror stories.

I first searched online and found three tea schools in the U.S. As I was getting close to signing up for one, Jo, a tea professional I respect, suggested that I look into tea schools in Canada.

So I did. And I signed up for the Tea Sommelier certification program at ITEI, International Tea Education Institute.

Fellow tea bloggers Sara and Georgia also signed up too! It was really nice that we got to go through this experience together.

Camellia sinensis

Tea, next to water is the cheapest beverage humans consume. Drinking the beverage tea has been considered a health-promoting habit since ancient times. The modern medicinal research is providing a scientific basis for this belief. The evidence supporting the health benefits of tea drinking grows stronger with each new study that is published in the scientific literature. Tea plant Camellia sinensis has been cultivated for thousands of years and its leaves have been used for medicinal purposes. Tea is used as a popular beverage worldwide and its ingredients are now finding medicinal benefits.

Encouraging data showing cancer-preventive effects of green tea from cell-culture, animal and human studies have emerged. Evidence is accumulating that black tea may have similar beneficial effects. Tea consumption has also been shown to be useful for prevention of many debilitating human diseases that include maintenance of cardiovascular and metabolic health. Various studies suggest that polyphenolic compounds present in green and black tea are associated with beneficial effects in prevention of cardiovascular diseases, particularly of atherosclerosis and coronary heart disease.

Polyphenolic

In addition, anti-aging, antidiabetic and many other health beneficial effects associated with tea consumption are described. Evidence is accumulating that catechins and theaflavins, which are the main polyphenolic compounds of green and black tea. Respectively, are responsible for most of the physiological effects of tea. This article describes the evidences from clinical and epidemiological studies in the prevention of chronic diseases like cancer and cardiovascular diseases and general health promotion associated with tea consumption.

The chemistry of tea

Aromas responsible for smell and flavour dissolve pretty instantly into the water, lighter polyphenols, caffeine and compounds related to mouthfeel. And texture take slightly longer, and the heaviest compounds take the longest time.

The longer tea steeps, the more tannin is released. A moderate amount contributes to the richness of flavour, giving the tea body, but too much produces a bitter taste. Too much heat may also dissolve the tannins and flavour compounds too quickly creating an imbalance. And too little heat may have the opposite effect, resulting in a weak, flavourless brew.

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During brewing, a peak is inevitably reached when the tea is at its best. And after which the tea becomes bitter and unpleasant. If you prefer strong tea, it’s better to add more leaves to enhance the flavour rather than steep it for longer. Which will just increase its bitterness.

Thank you for staying with this post “what is the study of tea called” until the end.

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