If you can’t find Keemun tea, substitute another black tea such as Yunnan or English breakfast. Choose a mild honey such as wildflower or clover.

Ingredients

• 2 tablespoons fruity olive oil
• 1 large garlic clove, peeled
• 1 pound large sea scallops
• Juice of 1 large orange (about 1/2 cup)
• 1 tablespoon Keemun tea leaves
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon honey
• Salt and ground black pepper, to taste
• Cooked Chinese noodles or linguine pasta
• Cilantro leaves or finely slivered green part of a scallion, for garnish

Cooking Preparation

Heat olive oil in large sauté pan over medium heat until hot, then add garlic and stir briefly. Add scallops and cook two minutes on each side, turning once to brown evenly. Remove scallops to small bowl and cover to keep warm.

Deglaze pan with orange juice at low to medium heat, stirring to dislodge any browned particles that adhere to pan. Add tea leaves and cook, stirring another 30 seconds. Add soy sauce, honey and any liquid from scallops that has pooled in bowl. Cook just until sauce thickens slightly.

Pour through fine-mesh sieve placed over bowl. Return sauce to pan and taste to correct seasoning with salt and pepper, if necessary. Divide noodles and scallops among 4 plates and coat with sauce. Garnish with cilantro or scallions.

Makes 4 servings

Tea-Braised Brisket with Root Vegetables, Wasabi cream sauce

This recipe was featured at the Mealani Taste of the Hawaiian Range. For the full recipe, read here…

by Shannon Amidon Castille

This article was originally published last spring from UH Hilo’s College of Pharmacy’s Kawili La’au magazine.

Drinking a daily cup of tea will surely starve the apothecary.  ~Chinese Proverb

If you had a little money to invest, where should you put it? Dr. Anthony D. Wright has a suggestion: how about a tea farm?

Why? Green, First Flush, White, Oolong, Black, and hundreds of other varieties of tea all come from one plant: Camellia sinensis. And billions of people drink it.

A world leader in the study of natural products drugs discovery, this Associate Professor of Pharmaceutical Sciences says he may follow his own advice.

I’m seriously thinking about buying a piece of land to farm,  he said.  Hawai`i tea is an absolutely unique product, and the potential is immense for high end quality teas.

He recently shared the results of his pilot project, Investigation of Hawaiian Green Tea, at a University of Hawai`i Hilo Women’s Center and Center for Global Education and Exchange special program.

We are interested in tea because it is a natural product that has a huge commercial value. In many ways it is more valuable than pharmaceuticals.  he said.

The study, conducted last summer at Mauna Kea Tea Plantation, examined the production of three compounds in the bud and first two leaves of tea plants.

Conducted in a bit less than three months, the pilot project group included CoP visiting scholars Ran Song from Yale University and Kimberly Johns from Sheffield Hallam University, CoP Post Doc Dovi Kelman and Dr. Wright.  The group sought a better understanding about the effect of shade on the tea plant. We looked at the specific chemical components of tea all reported to have health enhancing pharmacological effects,  explained Dr. Wright, an antioxidant (epigallocatechin gallate or EGCG), a stimulant (caffeine), and an amino-acid (theanine) reported to assist with improving memory.

And what did the study reveal?

That tea is good for you,  he said, and added,  in a more specific sense, our study showed that as leaves age in going from the bud to the first and second leaves, levels of caffeine and theanine decrease, while the level of EGCG increases — but in our study only when shade is considered as a variable.

People are not just drinking it (tea) either,  he pointed out. Tea is found in cosmetics and over-the-counter products.  I think there is an anti-viral cream available containing tea,  he added. There is much more research to be done. People are researching tea but the data are very scattered,  said Dr. Wright. In fact what tweaked my interest was a colleague of mine Joe-Ann McCoy (Director, Bent Creek Medicinal Germplasm Repository in North Carolina) told me, “You should really have a look at this.”

Dr. Wright hopes to offer assistance to Hawai`i tea farmers with future studies.  He said, “We would like to help them with some sort of chemical validation to further add value to their products. ”

Products grown in Hawaii or imported and repackaged in Hawaii that are labeled “Hawaiian”, have long been adapted for the purpose of commercial marketability. This kind of branding has brought up much discussion and questions for the local tea industry, which has been growing steadily the last ten years.

Tea grown in Hawaii is following a similar path as coffee grown on the islands – that of a boutique industry that strives for quality. If tea grown in Hawaii is labeled “Hawaiian”, is this a misrepresentation because camellia sinensis tea is not native to the islands? Is it inappropriate to call an Indian black tea scented with pineapple “Hawaiian tea”? How do we convey to our supporting communities a truth in labeling that speaks of who we are and what we produce?

A trademark functions as an exclusive identification of a commercial product, can include its source of origin, and serves as a “badge”. Obtaining one gives the owner exclusive rights, and can be enforced by way of an action for trademark infringement. Name brand trademarks can also charge licensing fees for those who want to sell their products. Region-specific trademarks require farmers to prove that their farms are within the borders of that region.

How can one tell if a product is trademarked? The following symbols are usually seen on the trademarked name:

® (a federally registered trademark)
™ (an unregistered trademark, or one that is in process)

Jeri Kahana, manager of the Commodities Branch at the Hawaii Department of Agriculture (DOA), recently gave Hawaii Tea Society an overview of trademark regulations. She used the coffee industry as a comparative model, and offered some valuable insights into regulating region-specific products, along with grading criteria for coffee. The Kona Coffee scandal of the 1990s  is an excellent example of where mislabelling did a disservice to the consumer, and inflicted damage on the specialty coffee industry. (To read more about it go to: http://www.teaandcoffee.net/0401/special.htm)

After the Kona coffee dispute, the Kona Coffee Council and the Hawaii Coffee Association moved to obtain a federal trademark for Kona-grown coffee in cooperation with the DOA, who now legally own the trademark “100% Kona Coffee”. This created a new mandatory certification program that guaranteed place of origin for coffee from the Kona District. Federal trademark use now requires all packaging in Hawaii to distinguish 100% pure Kona coffee from a blend. If it contains less than 100% Kona bean, then the coffee must be labeled a “blend”, and the exact percentage by weight must be printed on the package. To be called a “Kona blend”, a 10% minimum of authentic Kona beans is required. NOTE: This only applies to the green bean prior to leaving the state of Hawaii.

The DOA act as third party inspectors for Hawaii grown coffee that leaves the state.  Agents go on site and are responsible for enforcing trademark regulations, which include certifying beans from a specific region and grade analysis. Bean samples are taken from specific lots, weighed and sized, checked for moisture content, mold and/or insects. Inspections are charged $150 per lot, so it’s no surprise large volume productions incur more costs. Some of the biggest coffee mills in the state pay up to $35,000 annually in fees. Thus, these questions are raised: Who is really profiting from protecting the product? Is a trademark a successful deterrent to unethical practices? The farmer has to weigh the benefits of quality control against the consequences of state regulation.

Trademark ownership does not necessarily require grading standards for tea. Grading standards for coffee beans were in place long before trademarks were enacted for the Hawaii coffee industry. Currently Hawaii tea grading standards have yet to be established, which is important for providing quality assurance and brand reputation. With no standardization or regulation in place, as the industry grows, local tea farmers could be vulnerable to unscrupulous competitors.

What does it entail to trademark “100% Hawaii Grown Tea”? Having a registered trademark could ultimately protect small tea farmers, but there are many steps to the process, and it could prove costly. First, a consensus of trademark standards would need to be set by the local tea industry, and brought forth in a formal written request to the department. Then the industry would need to meet and work with the DOA to establish criteria for these standards. A draft of the proposed rule would then be submitted to the Attorney General’s Office and also to the Board of Agriculture for review and approval. The initial federal filing costs a minimum of $750; work after that is charged on an hourly basis ($90-$175/hr). After the trademark is registered, the DOA would need to be trained to inspect and regulate the tea. The annual costs for set up and enforcement of regulations still have yet to be estimated.

Should “100% Hawaii Grown Tea” be trademarked and its standards enforced by the state? The Hawaii Tea Society is currently looking into researching standardizations and awaiting more information from the DOA regarding costs. Many Hawaii tea farmers are sensing the time is ripe, while others may feel it’s premature to go down that road. We welcome your comments and insights into this important topic.

REFERENCES CITED AND FURTHER READING

http://www.teaandcoffee.net/0401/special.htm

http://www.espressocoffeeguide.com/gourmet-coffee/asian-indonesian-and-pacific-coffees/hawaii-coffee/hawaii-coffee-grading
http://www.teaclass.com/lesson_0203.html

http://www.the-tea-site.com/how_tea_is_graded.php

Japanese tea storage can image courtesy of ObubuTea.com

Great tea requires careful processing to achieve the fine balance of flavor and aroma. Those who enjoy tea may be familiar with how tea leaves are created, yet many do not realize how important storage is for its longevity.

The quality of tea starts to slowly deteriorate when exposed to any of these elements: air, light, heat, moisture and odors. It is common for people to find a tea exquisite upon first taste, and then months later, find themselves disappointed in its lack of flavor. Quite often, improper storage has exposed the tea leaves to one of these five elements.

For protection from air exposure, teas are best kept in an airtight container. Plastic or paper bags, especially if not foil-lined, are vulnerable to small holes or tears, which may not be obvious. You may be one of those people who re-use old tins for newly bought teas. Just be aware that tea tins usually have a seam running along the back; if the metal is only crimp-sealed, most often these cans are not air-tight. The best tins have welded seams (sometimes found on Japanese tins for expensive teas). One way to test the tin is by squeezing it gently while closed – if any air or tea aroma escapes, it’s not airtight. If in doubt, put your teas in a sealed plastic bag before transferring to a tin. If you buy teas in bulk, keep the tea in two separate containers: one for long-term storage, one for daily use. This will limit the exposure to air for most of the tea.

Not only does light fade out tea leaf color over time, but will also compromise any present refined flavors. If you must keep your tea in glass jars or clear plastic bags, be sure to store it in a cupboard, away from light.

Exposure to heat and changes in temperature will ultimately rob the leaves of its flavor. Avoid storing your teas right above the stove, close to the dishwasher, or near a place that gets warm from the sun.

Although it is agreed that moisture is an enemy to tea, there are conflicting opinions about how to deal with this problem. Many believe tea should never be stored in the refrigerator or freezer, as condensation build-up can ruin the leaves. The continual opening and closing of doors fluctuate humidity levels The only tea that would benefit from this type of storage is green tea, for its delicate leaves lose freshness more rapidly than other teas. For long term storage, the freezer would be a better alternative, if the tea is in an airtight container or sealed bag.

Teas are susceptible to absorbing odors, so it should never be stored next to spices. Avoid keeping tea near cooking areas, like your stove or microwave oven. If you have an Earl Grey or Spiced Chai container that you want to re-use for a different tea, make sure to wash it well so there is no lingering scent. A Hong Kong tea master once tasted an aged Pu-erh given to him by an American friend. He was asked to guess where it was from. “Ah…I believe this Pu-erh is from Sheung Wan District in Hong Kong”, he remarked. The American was amazed at his accuracy, and exclaimed, “How did you know that?!” The tea master smiled and replied, “I can taste the shark fin”. Sheung Wan had many popular Pu-erh shops, but was also renowned for its dried seafood markets!

Pu-erh teas are also the exception to protection from the other discussed elements, as slight air exposure and variable temperatures actually improves the aging process, due to the unique fermentation factor for this type of tea. It is still important to keep them away from odors and excessive moisture, as well as light, which can degrade the tea.

If stored properly, many teas can stay fresh for several months. Keep in mind that every tea is different, and many variables can affect the storage conditions. The less oxidized the leaf, the more delicate the tea, which means it will lose flavor more quickly when exposed to air. This is especially true for white and green teas, while blacks and darker oolongs tend to retain flavor longer, sometimes even up to two years! In general, try to drink teas within a few months of purchase. Think of it like the dried herbs in your kitchen — tea won’t spoil, but over time its aroma and flavor will diminish.

When we think of tea, our minds usually turn to exotic places, far from American soil. But that long-held geographical reference may be changing. From the volcanic soil of the Big Island of Hawaii and a sea island off the coast of South Carolina to the relatively rural Yolo County of northern California and the fields of northern Washington State, Camellia sinensis and assamica varieties may be thought of as an agricultural product grown closer to home.

To listen to the tea master/grower William Hall tell it, it’s been a long road from the Charleston Tea Plantation’s original incarnation as an agricultural tea station to its current-day status as a commercial tea estate in partnership with Bigelow, producing from 127 acres, in his words, “light, bright, and mellow” teas for a limited regional distribution, attuned to American tastes. Combining horticultural knowledge and a well-trained, fine-tuned palate, Hall has helmed the operation at Wadmalaw Island for more than 20 years.

A relative newcomer, Tea Hawaii’s Eva Lee, enjoys the hands-on involvement in cultivating and processing tea leaf on the Big Island of Hawaii in the shadow of the volcanoes of Kilauea, where the climate favors growing activity nearly year round – even at lower elevations – a situation that most of the world’s tea-growing countries can’t claim to enjoy. (Stay tuned for a future post on some culinary uses for fresh tea leaves, which arrived in my kitchen in perfect condition, thanks to Eva, from Tea Hawaii).

Spurred by a visit to the Hawaiian tea-growing region, Chinese tea expert and importer Roy Fong sees the potential for growing tea in California’s Yolo County, where he will add 10 acres of tea plants to his newly purchased 23-acre parcel of land not far from Sacramento. But patience is the name of the game, as the plants will take approximately three years before they produce harvestable leaves.

Richard Sakuma has looked to his Japanese heritage for inspiration, devoting 3.5 acres on his family’s berry farm to the cultivation of tea plants. In truly artisanal fashion, with the help of tea-processing equipment from Taiwan, he currently produces small quantities of white tea, green tea, and a lightly oxidized oolong for sale on the farm. Time will tell which direction Sakuma will take in tea horticulture.

Though the returns aren’t all in on the domestic tea-growing front, which is truly in its infancy in the U.S., there is change afoot. Rest assured that American horticultural ingenuity and a hunger to return to the land on the part of passionate, brave, and dedicated tea growers and tea lovers, along with the foodie public’s increased interest in consuming locally grown products will all fuel interesting developments along these lines. Remember that it was just 30 years ago – a blink of an eye when compared to the long history of tea – when the French thought that the only good sparkling wine came from Champagne, France, that is, until they found the microclimates and soils of Napa to be perfectly suited to growing grapes that yielded Champagne-style wines that would rival the best of French bubbly. Who says that the same may not be true for tea?

By Mark T. Nickum, PhD

Camellia sinensis (L.) O. Kuntze, in the family Theaceae, is grown through an impressive range of tropical and subtropical regions, and in some instances can survive in snow and below freezing temperatures.  Tea is found as far north as 41 and 42° N in areas such as Turkey and Georgia, and as far south as 27° S in Argentina.  In subtropical areas tea is grown in Japan -Kyoto and Kanaya; China -Yunnan and Zhejiang; North India -Assam, Cachar, and Darjeeling; Taiwan; and Central Africa -Malawi.  In tropical regions tea is found in South India, Sri Lanka, Indonesia, Tanzania, Uganda, and Kenya (Othieno 1992).  The Theaceae section in the Flora of China (Min and Bartholomew 2007) cites C. sinensis as being found at an elevation of 100-2200 m, in evergreen, broad-leaved forests and thickets.  It is found in the Chinese provinces and regions of Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hainan, Henan, Hubei, Hunan, Jiangsu, Jiangxi, S Shaanxi, Sichuan, SE Xizang, Yunnan, Zhejiang, Taiwan, and listed in NE India, S Japan, S Korea, Laos, Myanmar, Thailand, and Vietnam.  Since it has been widely cultivated over such a long time, the original wild distribution in E Asia is obscured (Min and Bartholomew 2007).

In equatorial regions, tea is typically planted at high altitudes (1000-3000m), and as plantings are made further away from the equator, they are closer to sea level.  The species developed in the Himalayan mountain range.  Key climatic requirements which developed for the species out of its environment of origin include temperatures somewhat less than tropical, relatively continuous rainfall throughout the year, and high humidity.  The species is used to low soil pH which can be highly leached.  Two types of tea are generally recognized:  the Chinese variety, Camellia sinensis var. sinensis, which developed in the northern slopes of the Himalayas and in higher altitudes, and is more tolerant of cooler temperatures than the Assam type, var. assamica, which developed in the south.  The Chinese variety developed in less dense forest where it was not as wet, cooler temperatures, and developed into more of a bush with smaller leaves, while the Assam variety developed in rainforest conditions as more of a tree with larger leaves (Willson 1999).

It is postulated, by odontological examination, that Gigantopithecus blacki consumed tea by chewing on the wild leaves growing in the wild tea forests as part of the large ape’s habitat (Evans 1992). If this is correct, that would mean that Gigantopithecus blacki was consuming some form of tea potentially 100,000 to 1,000,000 years ago, long before humans were ever on the scene.  Other anthropologists also speculate that Homo erectus would have found wild tea trees growing in forests of Yunnan in their search for edibles (Heiss and Heiss 2007).

Among tea’s earliest uses, besides that of firewood, was that of medicine.  In the Shang dynasty (1766 to 1050 BC), in Yunnan, tea was boiled with other herbs and plants which made up the herbal remedies of the time.  Later, in the Zhou dynasty (1122 to 256 BC), tea trees were discovered in Sichuan Province, just to the northeast of Yunnan.  This may be the first place and time where tea was boiled by itself to form a drink solely of tea, without the purpose to be medicinal (Heiss and Heiss 2007).

Tea clearly became a “cultural keystone species,” beginning in China.  Among other drinkers of tea, the monks of the three great religions of Buddhism, Confucianism, and Daoism strongly favored tea for its healthful and stimulating properties from about the middle of the Zhou dynasty (1122 to 256 BC).  The monks recommended for all people to drink tea daily (Heiss and Heiss 2007).  Tea drinking became more widespread throughout China during the reign of the first Qin emperor, Qin Shihuangdi (r. 221-210 BC).  Qin Shihuangdi ordered the completion of some previously built fortification walls, that were eventually joined to form the Great Wall of China.  Imperial palaces were also built throughout the empire.  These projects brought together many workers from all across China, and among the exchange of food, culture, and knowledge that took place, tea was shared and became universally desired by a great many people.  Later, tea was planted in a garden on top of Mengding Mountain in Sichuan province around 53 BC.  This planting was made by Wu LiZhen, who was a holy man. The garden and its plants, now called the Seven Tea Trees, was allowed to be used only by the emperor because of the supreme quality of the tea.  It is from this garden that the seeds of Sichuan’s numerous tea gardens came, and Wu LiZhen has become known as the forefather of tea cultivation (Heiss and Heiss 2007).

Tea has been cultivated by the Chinese for well over 2000 years (Weatherstone 1992).  In earlier days tea was mostly grown on many thousands of small plots with only a small number of bushes.  Original development of the Chinese variety occurred in the regions of Sze-chuan, Yu-nan, Burma, and Siam.  Tea was spread by the people of these regions for generations, and tea plants have been found growing close to all the caravan routes between China and India.  Tea grown in the south-east of China remains relatively un-hybridized, while tea growing in the Assam region has become highly hybridized between the wild Assam plants of the region and the introduced Chinese tea varieties brought in by the colonial powers (Weatherstone 1992).  Currently in China, about 340 named varieties of Camellia sinensis are cultivated and all six major classes of tea are made (Heiss and Heiss 2007).

Tea plantations spread to other areas of the world when British interests in tea grew.  The Assam region was ceded to Britain in 1826 after the Burmese wars.  To introduce tea plants from China to Assam, the long journey up the Brahmaputra river from Calcutta by country boats was over 1000 miles and took four and a half months (Weatherstone 1992).  In 1835, an introduction of 20,000, ten month old Chinese tea seedlings, were brought on these boats up to Assam and this met with very limited success of establishing healthy plants.  In fact, 12,000 seedlings died during the trip alone.  At best, 500 plants survived when planted out, and later they were moved to an area where the wild Assam tea was thriving.  The discovery of wild tea plants growing in the jungles of Assam greatly facilitated the development of tea plantations and the tea industry in India.  It was found that the Chinese variety was very sickly in this region, and the Assam variety thrived.  Initial development of tea plantations was undertaken by the Tea Committee, and by Charles Bruce, who became Superintendent of Tea Culture in 1835.  Bruce established nurseries, and searched out the most rich wild tea tracts which were found in the Muttack country of upper Assam, including Chabwa, Deenjoy, and Tingri.  Chinese people who were specialists in tea processing and manufacture had to be brought in to process the new tea.  The first shipment of tea produced on these initial plantations, left Calcutta bound for Britain in May 1838 and these eight chests were sold on the London Commercial Sale Rooms in January 1839.  This was the first India tea sold in Britain, which had only dealt in Chinese tea up until this point.  After the government established that tea could be grown successfully in India, the new tea plantations were handed over to private enterprise by lease (Weatherstone 1992).

The Chinese tea plant produces abundant seed, and as Chinese tea seed continued to be brought into the Assam region, it did eventually become established in the area, and became known as “the curse of the tea industry in Assam.”  Tea seed from Manipuri, Assam, and China was used by the Assam Company to spread tea to the various regions developing tea plantations in India, as well as Ceylon (Sri Lanka) and as far as Java and Sumatra.  In the 1920s, tea seed was shipped from Calcutta to Odessa, where Russia undertook cultivating its own tea industry in Georgia.  Much of the spread of tea around the world can thus be linked to India (Weatherstone 1992).

So the earlier use of tea as medicine and then as popular beverage occurred in China early on, on small production scale, multiplied many times over.  Later development of plantation systems were made by semi-clearing of existing forests in India which contained wild tea plants and thus forming “cultivated tea tracts.”

While in the past, tea was propagate by seed, currently specific varieties are selected and propagated vegetatively by single-leaf cuttings.

What do these words mean? Why have they become so important after several years of effort by so many people?

The Camellia sinensis tea grown in Hawaii is an agriculture crop reintroduced in 2001 by horticultural research from the Pacific Basin Agriculture Research Center USDA and continued experimentation with the University of Hawaii College of Tropical Agriculture and Human Resources. The formation of potential growers interested in participating in Hawaii’s new industry was established, hence the Hawaii Tea Society HTS was founded in 2003 to support the tea growing community passionate in producing a high quality small-scale tea industry in the state of Hawaii.

Our original diverse group of tea growers as well as on-going new tea growers has brought about a tremendous amount of useful information in propagation, cultivation and processing over the last handful of years. It is quite amazing that all of Hawaii’s tea growers have accomplished so much in such a short amount of time without any tea farming heritage of our own to draw upon.

HTS rooted tea cuttings propagation program.

Unlike many other tea producing countries that have tea growers sending their picked harvests to processing factories, tea growers in Hawaii are also processing our own tea. Finding our way as to what works best for us, courageously taking risks, adopting traditional aspects of tea processing methods and crafting our own skills into a unique tea experience that has been the original premise on which the Hawaii tea growing community began.

Innovative thinking has enabled us growers to utilize a wide spectrum of agricultural approaches including conventional farming, gardening, nurseries, HTS workshops with tea farmers from abroad and locally practiced wild organic techniques all integrated with good old intuition. Hawaii’s growers have been experimenting with various known cultivars as well as seedlings from the unknown with a focus most suited for each location. The commitment to the daily attention in the field to the processing of tea has placed Hawaii on the map as the only state in the United States setting sail in moving forward as a tea producing state.

Volcano region tea flush.

We now find ourselves in a phase of understanding what we have produced and how to continually improve upon it. Often we find ourselves placed in moments of reflection and contemplation when asked what makes our tea so unique. How do we build a strong consumer following from the lessons we’ve learned so our tea doesn’t just become a novelty item and will gain speed as a high quality agriculture product? What makes us stand apart?

We all know that the elements of soil, air and water are the gifts that Hawaii provides us growers and how fellow tea growers in other countries are constantly battling man made pollution. Hawaii’s recent developments of the eruption from Kilauea Volcano Halemaumau crater spewing large amounts of Sulfur dioxide (S02) has shown that the camellia sinensis tea growing in Hawaii is holding up well under the circumstances. As we hone in on our growing practices, refine our processing techniques in developing a greater tea industry in Hawaii we are faced with environmental and cultural issues that effect the understanding origins of our tea.

The established marketing philosophies of products grown in Hawaii or imported and repackaged in Hawaii that are labeled “Hawaiian” have long been adapted for the purpose of commercial marketability. This method has brought about much discussion and questions being considered for the tea industry in Hawaii.

How do we identify the origin of the camellia sinensis tea we grow, process and market? Shall we follow the status quo in commercial marketing of tea grown in Hawaii as “Hawaiian” and if so what is the historical thread the Hawaiian people have with camillia sinensis tea? Should we respond accurately to our children’s questions, the children who may be Hawaii’s next generation of tea farmers, if what we grow in Hawaii is Hawaiian, Chinese, Japanese, Indonesian, African, East Indian or Turkish? How do we convey to our supporting communities a truth in labeling that speaks of who we are and what we produce?

It’s a topic that comes up time and time again.

Here are a few facts for folks to draw their own conclusions. In 2005 it was concluded at the Tea Conference Hawaii that cultural sensitivity should be considered when educating the public and the marketing of tea grown in Hawaii. There is no historical reference of the Hawaiian people using camellia sinensis tea. Tea produced in Hawaii should identify its origin by region not ethnicity. College of Tropical Agriculture and Human Resources and the Hawaii Tea Society has agreed in educating the public and work toward legalizing the branding of tea grown in Hawaii as “Hawaii Grown”.

2008 Mayor Harry Kim and tea grower Eva Lee at Tea Conference Hawaii discuss culture and agriculture.

Profiling ourselves as individuals within communities that believe in Hawaii becoming an established high quality small-scale tea producing state with creative signature branding has and continues to evolve for Hawaii’s tea growers.

So this brings us back to the area concerning what makes us stand apart from all the other established tea-producing countries. Today’s consumers have discriminating tastes. The specialty market is rising and these consumers respond to quality goods, terroir and place of origin. Perhaps in welcoming those entering our tea world we should consider expressing two simple words…”Hawaii Grown”.

Eva Lee is a founding member of the Hawaii Tea Society (www.hawaiiteasociety.org).  She held the office of Vice President 2003-2004, President 2005-2007 and is presently the Chair of Propagation. Lee and her husband Chiu Leong grow tea in Volcano Village and are owners of Tea Hawaii & Company representing a collective of Hawaii tea growers and are participants of Hawaii agritourism showcasing Hawaii grown tea and Hawaii tea growers.

www.teahawaii.com
Tel: 808-967-7637

Stressed out?
Reach for a soothing cup of black tea.

A recent study
conducted by University College London researchers evaluated the effects of
black tea on stress in the body. Seventy-five regular tea drinkers were split
into two groups. All study participants gave up their normal tea, coffee, and
caffeinated beverages. One group drank a caffeinated black tea. The control
group drank a caffeinated fake-tea placebo.

To eliminate
the "comforting" effect of drinking a cup of tea, researchers masked
the sensory cues typically associated with tea drinking. Then they had the
groups perform challenging tasks to evaluate their bodies’ stress responses as
measured by the hormone cortisol, blood pressure, blood platelets, and
self-rated stress levels.

The tasks
caused similar stress levels in both groups. However, 50 minutes after
performing the tasks, cortisol levels had dropped by an average of 47 percent
in the tea-drinking group compared with a mere 27 percent in the fake-tea
group. The researchers also found that blood platelet activation (which is
linked to blood clotting and the risk of heart attacks) was lower in the tea
drinkers. And the tea drinkers reported feeling more relaxed in the recovery
period after performing the tasks.

Because tea is
chemically complex, researchers can’t yet pinpoint the ingredients responsible
for its beneficial effects. What they do know is that enjoying a cup of black
tea may speed recovery from the daily stresses in life. And that, in turn, can
help reduce the risk of chronic illnesses such as heart disease.

Stock up on
healthy and delicious organic black tea. It’s calorie-free, packed with
powerful phytonutrients, and can help soothe away stress too.

[Ed. Note:
Kelley Herring is the founder and CEO of Healing Gourmet
(www.healinggourmet.com), and is editor-in-chief of the Healing Gourmet book
series.