UPDATE: Tea Culture

Drinking tea is frequently believed to give the calm alertness; it contains L-theanine, theophylline, and bound caffeine (theine). Decaffeinated brands are also vended. While herbal teas are also mentioned to as tea, most of them do not have leaves from the tea plant. While tea is the second most drinking beverage on Earth after water, in many cultures it is also drinking at important social events, such as the tea party.

Tea rituals have risen in many cultures, such as the Chinese and Japanese civilizations, each of which employ fixed techniques and ritualised practice of preparing and serving tea for pleasure in a sophisticated setting. One form of Chinese tea ritual is the Gongfu tea ritual, which usually needs small Yixing clay teapots and oolong tea.

In the United Kingdom 63% of persons drink tea day-to-day and is known as one of Britain’s cultural drinks. It is usual for a host to serve tea to guests shortly after their coming. Tea is drinking both at home and outside the home, frequently in cafés or tea rooms. Afternoon tea with cakes on elegant porcelain is a cultural label. In southwest England, many cafés serve a cream tea, consisting of scones, clotted cream, and jam together with a pot of tea. In some parts of Britain and India the word tea can also mean to the evening dinner.

Ireland, as of 2016, was the second biggest consumer of tea in the world. With local blends the most popular in Ireland, counting Irish breakfast tea, with Rwandan, Kenyan and Assam teas. The national average of tea consumption in Ireland is 2.7kg to 4kg per person annually. Tea in Ireland is usually drink with milk or sugar, and prepared longer for a stronger taste.

Tea is widespread in most cultures in the Middle East. In Arab culture, tea is a central point for social meetings.

Turkish tea is an significant part of that national’s cuisine, and is the most usually consumed hot drink, even with the country’s long history of coffee consumption. In 2004 Turkey made 205,500 tonnes of tea (6.4% of the world’s tea production), which made it one of the main tea markets in the world, with 120,000 tons being consumed in Turkey, and the rest being exported. In 2010 Turkey had the highest consumption in the world at 2.7 kg per capita. As of 2013, the per capita consumption of Turkish tea goes beyond 10 cups per day and 13.8 kg per year. Tea is plant mostly in Rize Province on the Black Sea coastline.

In Iranian civilization, tea is so generally consumed, it is normally the first thing offered to a household guest.

Russia has a long and rich tea history dating to 1638 when tea was introduced to Tsar Michael. Social events were considered imperfect without tea, which was traditionally prepared in a samovar. Today 82% of Russians drink tea everyday.

In Pakistan, both black and green teas are popular and are branded locally as sabz chai and kahwah. The popular green tea called kahwah is frequently drinking after every dinner in the Pashtun belt of Balochistan and in Khyber Pakhtunkhwa. In central and southern Punjab and the metropolitan Sindh region of Pakistan, tea with milk and sugar (occasionally with pistachios, cardamom, etc.), usually referred to as chai, is generally consumed. It is the most usual drink of households in the province. In the northern Pakistani provinces of Chitral and Gilgit-Baltistan, a salty, buttered Tibetan-style tea is drinking.

In the transnational Kashmir region, which straddles the border between India and Pakistan, Kashmiri chai or noon chai, a pink, creamy tea with pistachios, almonds, cardamom, and sometimes cinnamon, is drinking mainly at special events, weddings, and throughout the winter months when it is retailed in many kiosks.

Indian tea culture is robust – the drink is the most popular hot drink in the country. It is drinking everyday in almost all houses, served to guests, drinking in high amounts in domestic and official ambiances, and is made with milk, with or without spices, and frequently sweetened. At homes it is occasionally drinking with biscuits to be dished in the tea and eaten before drinking the tea. More frequently, it is drunk in small cups rather than one large cup. On 21 April 2012, the Deputy Chairman of Planning Commission (India), Montek Singh Ahluwalia, said tea will be stated as national beverage by April 2013. The move is anticipated to increase the tea industry in the country. Talking on the event, Assam Chief Minister Tarun Gogoi said a special package for the tea industry will be announced in the future to guarantee its growth.

In Burma (Myanmar), tea is drinking not only as hot beverages, but also as sweet tea and green tea known locally as laphet-yay and laphet-yay-gyan. Pickled tea leaves, known locally as laphet, are also a national delicacy. Pickled tea is frequently eaten with roasted sesame seeds, crispy fried beans, roasted peanuts and fried garlic chips.

In Mali, gunpowder tea is served in series of three, beginning with the most oxidisation or strongest, unsweetened tea, locally talk about to as strong like death, followed by a second serving, where the same tea leaves are boiled again with some sugar (pleasant as life), and a third one, where the same tea leaves are boiled for the third time with yet more sugar (sweet as love). Green tea is the principal ingredient of a distinctly Malian practice, the Grin, an informal social event that cuts through social and economic lines, starting in front of family compound entries in the afternoons and extending late into the night, and is generally popular in Bamako and other big urban regions.

In the United States, 80% of tea is drinking as iced tea. Sweet tea is originated to the southeastern U.S. and is iconic in its gastronomy.


Storage environments and type fix the shelf life of tea. Black tea’s is bigger than green’s. Some, such as flower teas, may last only a month or so. Others, such as pu-erh, develop with age.

To remain fresh and avoid mold, tea needs to be deposited away from heat, light, air, and moisture. Tea must be kept at room temperature in an air-tight container. Black tea in a bag within a sealed cloudy canister can keep for two years. Green tea depreciates more quickly, frequently in less than a year. Tightly rolled gunpowder tea leaves preserve longer than the more open-leafed Chun Mee tea. Storage life for all teas can be increased with desiccant or oxygen-absorbing packets, vacuum sealing, or refrigeration in air-tight containers. Excepting green tea, where discrete use of refrigeration or freezing is recommended and temperature variation kept to lowest.


There’s Always Time For Tea

UPDATE 2: Tea Time