Green Vs Black, A Common Misconception
There's a common misconception that green tea contains less caffeine than black with many health conscious consumers selecting a cup of green as part of their efforts to reduce their caffeine intake.
As always with natural products the way is not clear cut. Black tea is generally made from Camelia Sinensis Assamica, whilst green from Camelia Sinensis Sinensis, the different varieties have different properties and Camelia Sinensis Assamica has naturally occurring higher levels of polypenols and caffeine. However in Kenya most green teas are made from the same Camelia Sinensis Assamica as are black, so have in general slightly higher level of caffeine than Asian varieties, but black and green are on par.
These fundamental differences in caffeine levels in the bushes are compounded by human intervention, with the more you pluck and process the leaves the less caffeine is available for absorption, so the coarser the leaf the lower the caffeine. Black involves more processing so offers less caffeine than the green.
But this matter is confused to the consumer as most green teabags in the UK tend to be 2grams rather than the 2.5grams with black. So the caffeine levels are lower but only through a reduced volume rather than true comparison.
Finally there is the variation of brew time, with the longer you brew the more caffeine that diffuses into the liquor, so human intervention again plays a crucial part in the differences in caffeine levels in both green and black tea.
Whilst its important to note that at Williamson Tea we are farmers and neither doctors nor scientists so cannot comment on personal caffeine consumption, Jenna Zoe of "Food's to Love" recently commented that "if you are someone who derives a lot of pleasure out of tea, the benefit could outweigh any slight negatives so tea has a net positive impact on overall wellbeing".
So go on and have a feel good brew!
Wednesday, 9 July 2014
A Question of Caffeine
“Life is short so stay awake for it” is the strap line of Caribou Coffee from America, but in todays fast lifestyle and a rising awareness of the components of food and drink, caffeine has gained a rather mixed and muddled image. But what exactly is Caffeine and what does it do?
Caffeine is a member of the family of chemicals called methylaxanthines and is found naturally in tea, coffee, mate and cocoa. Caffeine is generally higher in tea than coffee, however in coffee you consume the ground bean, whereas tea you brew then remove. Despite being recognised as identical forms of caffeine, the caffeine in tea is distinguished from that in coffee because it forms different bonds with other substances, changing how it affects the body.
When tea leaves are infused, the caffeine combines with tannins, which attenuate and stabilise its effect. Tannins prevent caffeine from being released rapidly, so it is absorbed over a longer period of time, meaning that the effects occur more regularly and for longer.
In tea, caffeine stimulate the central nervous system and the cardiovascular system by enlarging the diameter of the vessels in the cerebral cortex. On the other hand when coffee is ingested it has a direct effect on blood circulation through the coronary system, stimulating an acceleration of the heart rate.In short tea is more of a natural stimulant than an excitant, sharpening the mind, increasing concentration, eliminating fatigue and enhancing intellectual acuity.
Monday, 23 June 2014
Tea not just a commodity...
Tea is an ever present component of British and global culture. According to the UK Tea Association Britons consume an average 2.6 cups of tea each day, making a staggering 165million cups countrywide per day!
As a nation a tea break is an essential part of everyday life but despite our obvious affinity for the beverage some might argue that by viewing the a cup of tea merely as an everyday commodity, with most tea sold pre packed in teabags, prepared quickly in a cup for only around 10 seconds and often with reboiled water, the British consumer is missing out on enjoying the benefits of a well researched, high quality cup.
Williamson Tea, tea farmers since 1869 certainly believe this is the case. Inspired by over 140 years of experience in the art of growing, selecting and blending fine teas, Williamson tea forms part of a growing trend of tea retailers who are seeking to develop the consumers understanding of the product, the story and chemistry behind it and how they can get the most from their cup.
Edward Magor, fifth generation of the Magor family to work in Williamson Tea states that it was when he joined the business and started to learn about blending teas from Master Blender Peter Badurdeen that he began to appreciate the unique characteristics and benefits of different teas. From high and slow grown floral flavours to the briskness of dry weather teas. “I underwent a pretty intensive learning period” says Edward, "tasting around 100 or more teas a day to develop my palate and understand the nuances of different blends.”
Sipping a cup of and unusual blend of Pure Green Tea Earl Grey, Edward goes on, "We like to be thorough, I studied agriculture at university to better understand the science and theory behind tea growing. I feel that it's the intrinsic knowledge we have of our farms, build up over generations, that allows us to produce such high quality teas.
Our approach to producing tea is simple, we care for the soil and the tea bushes ensuring that the fertility is not just preserved but actively improved. Good soil structure is essential to the health of a plant, tea bushes can live for decades and the ‘terroir’ they grow on directly influences the liquors their teas produce. Our Mini Cru range for example features teas not just from single farms, but from specific areas on each farm, where the specific micro climates the bushes are exposed create unique teas and flavours."
Kenyan teas are characterised by their brisk bright liquors and rich, red colour and are the mainstay of the British tea market’s blends. "Our farms specialise in producing bright liquoring teas, essential for punching flavour and colour through a teabag. Some producers make a much blacker leaf than ours, great to look at and favoured in some markets around the world but for us it's all about the liquor, after all you drink a cup of tea rather than look at it!”
Hard or soft water can also have a huge effect on a cup of tea, with some brands retailing specific blends for different water types. "Our office in Newbury has terribly hard water” says Edward, “but we know that if a tea tastes good here, it will taste good throughout the country. It's a great base line test!”
The future of teas, as with all products is buying direct from the source sustainably grown products. Removing excess ‘food miles’ and insuring that the consumer knows exactly what’s in their cup, where it’s from and how it’s grown.
#whatsinyourcup #sustainabletea #tea #futureoftea
A brisk bright cup infused with milk, next to a cup of Pure Green
Wednesday, 4 June 2014
Tea fields before the solar park.
Site being cleared ready for the solar park.
The root from the solar park to the factory being cleared to allow safe transfer of power.
Some serious kit used to clear and level the site!
But no machine beats a good bit of manpower!
However manpower does require fuel even if not diesel!
Surveying the site from the mobile camp office.
Arrival of the solar panels from Solar Century.
Moving the panels into position.
A getting a good view, the finished solar park is unveiled.
The view from above!
The official commissioning of the solar park.
Local dignitaries viewing the solar park.
Farm Manager Ishmael Sang explaining about the future of solar and Williamson Tea
Tuesday, 27 May 2014
Farming is never easy and a recent hail storm caused severe damage to Kaimosi.
An eye witness described the storm;
"The sky appeared as if we were experiencing a solar eclipse for about 5 minutes, followed by a strong wind which lasted for over 7 minutes blowing off weighing shed pillars and roofs, demolishing a few of them and leaving several trees/branches down in various indigenous tree forests, fuel/timber plantations and even in some bungalows, factory compound and camps. Tea windbreaks were not spared either.
What followed thereafter were heavy hailstones consisting of large to medium size crystalline opaque pebbles which lasted about 7 minutes. These crystals took several minutes to fully melt while those which fell on depressions and valleys remained until the following day. There was an extensive damage of tea shoots/bushes in the entire farm. The seedlings in the nursery, especially the young gum ready for planting were badly damaged as witnessed the following day.
As the hailstorm subsided, a heavy down pour accompanied by lightening and thunderstorm followed which appeared to clean up the whole mess. This was then followed by an electrical power failure and blockage of several estate roads by the fallen trees."
Friday, 16 May 2014
Wednesday, 14 May 2014
Direct Sourcing; From Bush to Cup & Why Its Important
The market place, social media and online websites are full of information on importance of sourcing meat and vegetables direct from the farmer, but very little is said about this in the tea world. Why is this? Largely because all of the major brands are simply blenders and not farmers, sourcing teas from around the world, never actually getting their hands dirty and growing it themselves. Something that is little publicised and precisely what makes Williamson Tea so unique! From bush to cup its all us, straight from our farms, all of our teas are grown on our own farms, there's no blending, no middle men, in one step, from bush to cup.
So why is this important?
The 'Horsegate scandal' last year demonstrated clearly how long supply chains lack traceability and that the old adage of "you don't get ought for nought" is still true. By buying direct from a trusted farmer the consumer can be confident that the product they are consuming has been produced sustainably with integrity, offers complete traceability and is fresher, coming direct from the source. In our teas case we can take you to the bushes that your blend is grown on, show you the people that pluck the tea and the factory that processes it, thats traceability, far more than a simple mention about being 'sustainably sourced' on the packet. We grow our tea, we know what happens to it every step of the way. We believe passionately that this in depth knowledge of our farms built up over 140 years of experience in the growing, blending and selecting fine teas, allows us to create blends of unrivalled quality. We understand the specific requirements of each of our blends and how the micro-climates of a particular farm lend themselves to producing certain teas, all as part of a balance of the rhythm of the seasons. Thats the difference about going direct to the source.