Loose leaf tea is all about quality but it is often not as convenient to use as tea bags particularly at the office or when traveling.
For those tea drinkers who enjoy the finest loose leaf teas however, there is now a way to easily prepare their own bagged tea without sacrificing quality and the enjoyment associated with brewing quality tea.
There is no doubt that tea bags are convenient; they were after all invented for the American Tea Market and America is the cornerstone of convenience.
In order to prepare bagged tea however, the CTC (“crush, tear, curl,”)method of processing is used primarily for lower-quality leaves. CTC processing is done by machine; its name is actually fairly descriptive.
The machines rapidly compress withered tea leaves, forcing out most of their sap; they then tear the leaves and curl them tightly into balls that look something like instant coffee crystals. The leaves are then “fired,” or dehydrated.
Most tea connoisseurs are not very interested in CTC tea, since this process does not allow for the careful treatment that high-quality leaves merit. But CTC has an important and legitimate role in the tea industry: since it is a mechanized process, it allows for the rapid processing of a high volume of leaves which otherwise would go to waste.
The orthodox method of processing used for high quality loose leaf tea is a bit more complex, and is usually done mostly by hand. The process differs for black, green, and oolong teas. The basic steps in the production of oolong and black teas are withering, rolling, oxidation, and firing. (Green and White teas are not oxidized.)
First, the leaves are spread out in the open (preferably in the shade) until they wither and become limp. This is so that they can be rolled without breaking.
Rolling is the next step. This is rarely done by hand any more; it is more often done by machine. Rolling helps mix together a variety of chemicals found naturally within the leaves, enhancing oxidation. After rolling, the clumped leaves are broken up and set to oxidize.
Oxidation, which starts during rolling, is allowed to proceed for an amount of time that depends on the variety of leaf. Longer oxidation usually produces a less flavorful but more pungent tea.
Finally, the leaves are heated, or “fired,” to end the oxidation process and dehydrate them so that they can be stored.
Many believe that loose leaf tea provides the most aroma, flavor and body for tea drinkers and results in a quality tea experience.
On the other hand even tea drinkers are frantically busy even at the office.
What is wrong with tea bags?
Many tea connoisseurs express contempt for tea bags, for the following reasons: