The answer to this question should be easy. All tea comes from the Camellia sinensis plant. It is not grain. It contains no gluten.
For those casually following the gluten-free lifestyle, that answer should be enough. But for those with celiac disease, a bit more detail may be required:
A lot of things are called tea that aren’t tea
As the first paragraph said, real tea comes from Camellia sinensis. But many (most?) people refer to anything that involves steeping leaves or flowers in hot water as tea: yerba maté, rooibos, chamomile, honeybush, and so forth. Technically, they are tisanes or infusions, but they are often sold as tea.
So if you’re buying actual black tea, green tea, oolong, pu-erh, or white tea, all is well. If you’re buying “herbal tea,” you’d better take a closer look at that label (Tazo Honeybush from Starbucks, for example, contains gluten).
Flavored teas have all kinds of additives
You may be getting a nice black tea that’s totally 100% gluten-free, but many flavored blends are sweetened. One of the things they may be sweetened with is malted barley, which does contain gluten. There’s not going to be very much of it, but it’s enough to cause problems for celiac patients.
So if you’re buying unflavored straight black tea, green tea, oolong, pu-erh, or white tea, all is well. If you’re buying flavored teas, you’d better take a closer look at that label.
Gluten in teabags? Really?
A number of tea companies use sealants for their teabags that contain gluten. There’s no gluten in the tea itself, but once you dip that bag in boiling water and the glue starts to melt, you’re picking up a tiny bit of gluten. By “tiny bit,” we’re talking a few parts per million in the brewed tea here, which is a tiny fraction of what it takes to cause reactions in someone with celiac disease. But if you’re actually looking for ZERO gluten content, we’re not quite there yet.
So if you’re buying loose-leaf unflavored straight black tea, green tea, oolong, pu-erh, or white tea, all is well. If you’re buying teabags, you’d better take a closer look at that label.
Now we’re getting into incredibly small amounts, but some tea companies (including Mighty Leaf, according to this article) use the same facility for manufacturing tea as they use for manufacturing products that contain gluten. There is a possibility of airborne cross-contamination from those products.
At this point, we might as well be talking about any other food product on the planet. Can we guarantee that there wasn’t a wheat field next to the farm where your tomatoes were grown? A big mug of tea might use 7 grams of tea leaf. Cross-contamination at 1 ppm means 7 micrograms of gluten. That’s about one millionth of the gluten you’d get from a couple of slices of bread or a pint of beer.
According to this article, “research has suggested that a daily gluten intake of less than 10 milligrams (mg) is unlikely to cause significant damage to the intestines in most people with celiac disease.” The gluten you’d pick up from teabag glue or cross-contamination is less than a thousandth of that amount.
That same article says that, “In most parts of the world, regulations say that to be labeled gluten-free, a product can contain up to 20 parts per million (ppm) of gluten.” That means a slice of gluten free bread could still contain 100 times the gluten of a cross-contaminated cup of tea!
I am not a nutritionist, medical practitioner, or scientist, but I think those numbers make it pretty clear that if someone with celiac disease wants to drink a few cups of tea every day, it’s going to be just fine.
As I write this, I’m sipping on a cup of Jinxuan Jade Oolong, a rich buttery semi-oxidized tea that has replaced Iron Goddess of Mercy as my regular morning cup. I steep it 3:00 in boiling water, and then get three more cups out of it, adding a half-minute of steep time to each successive infusion. Although it is of the “milk oolong” style, it contains neither milk nor gluten.
I came across a fascinating article the other day with pictures (and short captions) of tea as they drink it in 22 countries around the world. Obviously, picking one tea — and one style of drinking it — to represent an entire country is difficult, but they did an admirable job of it. What I appreciated, though, is that it got me thinking about the way we experience tea from other countries.
I was rather distressed that the caption they chose for the U.S. was:
Iced tea from the American South is usually prepared from bagged tea. In addition to tea bags and loose tea, powdered “instant iced tea mix” is available in stores.
Eek! As much as I enjoy a cup of iced tea on a hot day, I rarely stoop to tea bags, and never to “instant iced tea mix.” If you are one of my international readers (when I last checked, about half of my blog’s visitors were outside the U.S.), please don’t judge us based on that article!
Despite that, the article made me think about something: When we experiment with the drinks from other countries, we usually prepare them our own way. Yerba mate, for example. The traditional method of making mate in Argentina, Uruguay, or Paraguay is in a gourd, with water that Americans would call “warm.” Americans trying out the drink usually make it just like a cup of tea, using boiling water in a cup or mug.
With tea, many of us would have difficulty drinking a cup of tea like they do in another country. Follow that link above and look at their description of Tibetan tea (#5 on the list). I don’t know about where you live, but here in Montana, I can’t easily lay my hands on yak butter.
Nonetheless, it’s a lot of fun to research how people eat and drink in other countries and try to duplicate the experience. Even if you’re not doing it exactly right at first, it makes you feel connected with other people and their cultures.
When my wife and I were dating, we discovered a Moroccan restaurant that we both loved: Menara in San Jose, California. They had fabulous food, belly dancers, authentic music, and — of course — Moroccan mint tea.
Kathy and I loved enjoyed watching them pour the tea as much as we enjoyed drinking it. We sat cross-legged on pillows around a low table. The server would place the ornate glasses — yes, glasses for hot tea — on the table and hold the metal teapot high in the air to pour the tea.
I am not a big fan of mint teas, generally, and I do not sweeten my tea, but I absolutely loved the tea at Menara (and no matter what my wife tells you, it had nothing to do with being distracted by the belly dancer).
When I made Moroccan mint tea at home, it never came out the same. There was always something off about the taste. I tried different blends, but just couldn’t duplicate the flavor. Then I decided to try duplicating the technique.
Take a look at that picture to the right (a marvelously-staged and shot picture from chelle marie). Look closely at the glass. That, as it turns out, is what I was missing. Pouring the tea from a height does more than just look good; it aerates the tea, which changes the way it tastes and smells.
You’ll find the same thing with a well-whisked bowl of matcha (Japan), a traditionally-made cup of masala chai (India), a frothy-sweet boba tea (Taiwan), or a cold, refreshing Southern sweet tea (USA).
If there’s a tea shop or restaurant in your area that makes the kind of tea you want to try, get it there first. Otherwise, read a few blog posts, watch a few videos, check out a good book, and give it your best try.
Tea is more than just a beverage; it is a window into the cultures that consume it. Embrace the differences. Enjoy the differences. Enjoy the tea!
When a new study comes out, it’s interesting to see who spins it how. YouGov released a survey last month comparing American consumption of tea with coffee. Their headline was “Coffee’s millennial problem: tea increasingly popular among young Americans.” Oh, no! A coffee problem!
World Tea News, on the other hand, reported that same survey with the headline, “America’s Youth Embrace Tea.” Oh, boy! Kids are drinking tea.
Most of the articles I read about the survey included this handy-dandy chart:
It pretty clearly indicates that the younger you are, the more likely you are to prefer tea to coffee. The statistic I liked, on the other hand, I turned into the Venn diagram on my header for this article. Of Americans aged 18-29, 18% drink coffee, 27% drink tea, and 39% drink both (the remaining 17% don’t drink either one). In case you’re interested, 998 people were surveyed and 143 of them were in that “millennial” age range of 18-29.
I’m sure there are some people in the tea business that are saying, “This is marvelous! We just have to sit back and wait and we’re going to own this market!” Others are saying, “We really need to get people over 30 to drink more tea.” The coffee industry, of course, has known about this trend for years. That’s why Starbucks bought Tazo and Teavana.
Being a numbers geek, I decided to pull up the PDF of the full report and do a bit of digging. Here are some interesting points you might enjoy:
- The under-30 crowd is much more likely than the older crowd to drink neither coffee nor tea.
- Blacks are over twice as likely to drink tea only (no coffee) than whites or hispanics.
- 64% of Republicans prefer coffee, vs 55% of Democrats and 52% of independents.
- 33% of independents prefer tea, vs 32% of Democrats and 28% of Republicans.
- Middle-income Americans earning $40K-$80K/year are more likely to prefer tea than higher or lower-income Americans.
- 42% of people surveyed are trying to limit their coffee intake vs only 25% that are trying to limit tea.
- Women are much more likely to prefer tea than men
So let’s see here. A tea shop’s target audience is young women? This comes as a surprise to absolutely nobody in the tea business.
I confess that I didn’t expect some of these results. Since Montana is 89% white and 0.4% black, I don’t really have a statistically significant sampling to judge African-American preferences. I do see, however, quite a few Native Americans in the shop getting tea, although I haven’t tried doing any statistical analysis there.
To what do I attribute the tea-drinking millennial trend? The obvious factor is healthier lifestyles, but I would posit something else as well: younger folks are better informed about tea.
I am much more likely to hear an older person say, “I don’t like tea,” because back in their day, tea meant either a teabag full of basic Lipton black tea or the green tea at a Chinese restaurant. Millennials are more likely to have discovered tea in a tea shop that offers dozens — or hundreds — of options. That person who doesn’t like tea may never have tried masala chai, or oolong, or pu-erh, or white tea, or the huge variety of flavored, spiced, and scented options. They’ve probably never experienced the difference between that teabag full of dust and an FTGFOP-1 golden black whole-leaf tea. They may still be under the mistaken impression that latte means coffee, leaving them blissfully unaware of the wealth of tea lattes awaiting them in a good tea shop.
I’ve said many, many times that if you work in the tea business today, your primary job is education. I think this survey shows that tea education is working. Sure, we still sell your basic Earl Grey tea, but younger folks like the ladies in the picture above are well educated about their options. You’re as likely to see them sipping whole-leaf black Vietnamese tea or Indian oolong as you are a peach-flavored white tea or a sage Earl Grey (popular in our corner of Montana).
So let’s get out there and buy Grandma a great cup of tea!
While writing this post, I was drinking Jasmine King Silver Needle tea. It’s a delicate white tea perfectly scented with jasmine blossoms, so that you get the aroma of the jasmine and the flavor of the tea. Yes, jasmine isn’t just for green tea anymore. Hey, that’s a great tagline. Look for it as a blog post title one of these days!
On our way back from a book conference in Tacoma, Washington, my wife pointed out that we were passing an awful lot of stands selling fresh apples. Since it was the season, we picked a big place and stopped.
What an experience!
I knew there were different varieties of apples (Granny Smith, Red Delicious, Fuji…), but I had no idea how many there were. Different colors, sizes, and flavors. Apples that are great for munching, others great for cider, and still others great for applesauce. There are over 7,500 cultivars of apple, and even though this farm had fewer than 50 of them, I was completely and utterly overwhelmed.
And then the epiphany hit me: The way I felt looking at these apples, that deer-in-the-headlights look on my face, was just what I’ve seen on people’s faces the first time they walk into my tea bar. As an aficionado, I walk into a tea shop and start hunting for things I’ve never tried, strange varieties I’ve heard of but never seen, and old favorites that they may bring in from a different source than I do. To a newcomer, though, those 150 jars behind the tea bar might as well be full of pixie dust as tea.
The way the apple farmer led us through our selection is different from the way we guide people at the tea bar, but the general philosophy is the same. His job, like our job, is to help a customer pick something that will make them happy. if you’re going to be making apple butter, he’s eager to help you find just the right apples and suggest just the right procedure. That way, you’ll be back the next time you need apples. We do the same with tea.
Sometimes, we have the customer who knows exactly what they want. “Do you have a jasmine green tea?” they’ll ask. Or, “Can I get an English Breakfast Tea with a spot of milk?” Those folks are easy.
We also have the people who have a general idea of what they’re looking for, but they’re eager to experiment. “I’m looking for a cup of strong tea. What’s the difference between your Rwandan and your Malawi black teas?”
But the challenge comes when somebody has no idea what they’re after. That’s when we play a kind of twenty-questions game.
Q. Are you looking for a straight tea or something flavored?
A. Oh, just straight tea, I think.
Q. Do you like black tea? Green tea? Oolong?
A. I like green tea.
Q. Do you prefer the grassy Japanese styles or the pan-fired Chinese styles?
A. I had a really good Japanese tea one time that tasted really nutty. They called it green tea but the leaves were brown.
Q. Was it roasted? Does the name Houjicha sound familiar?
A. I’m not sure.
Q. Here. Smell this.
A. That smells great! I’ll have a cup of that!
This kind of conversation is what it takes to guide someone to something new. Hopefully something they’ll like so much that they’ll keep coming back for more. To expedite the process, we’re reorganizing the teas behind the bar.
On one side, we’re putting straight tea — and some straight herbs and related drinks like rooibos, honeybush, yerba mate, guayusa, and so forth. They’re organized first by style, so all of the white teas are together and all of the pu-erh teas are together. Within that grouping, they’re organized by origin: Ceylons, Assams, Kenyans, and so forth.
The other side has the flavored and scented teas, and it’s organized quite differently. Most people looking for a mango tea really couldn’t care less whether the base is white tea or green tea. All they care about is whether it has caffeine (and whether it tastes like mango, of course). To that end, the flavored side is grouped by flavor profiles: minty, fruity, flowery, and so forth. All of the berry teas are together, all of the masala chai is together, all of the Earl Grey is together, etc.
Hopefully, this will be a big help to people who think visually. They will be able to scan the jars and narrow in on something they like. When we’re done, we’ll post some pictures.
In the meantime, if you are a tea retailer, keep on talking to people. If you’re a tea consumer, keep on asking questions!
When you think of tea, Africa probably isn’t the first place to pop into your mind, but Kenya is the largest exporter of tea in the world. Tea has revitalized their economy, and tea lovers everywhere became winners. Red Lodge Books & Tea works with family owned plantations in Kenya, and was the first tea bar in the United States to serve Kenya’s unique purple tea.
Kenya is known for its black tea, but with their expanding tea economy, the country has expanded into other styles. We tasted some green and white tea from Kenya, along with traditional estate-grown Kenyan black teas and with some fun and different tea you just can’t get anywhere else.
The teas we tasted were:
- White Whisper
- Rift Valley Green Tea
- Golden Safari (black)
- Lelsa Estate FBOP (black)
- Royal Tajiri (black)
- Purple Tea
A quick bit of background on Kenyan tea before we go any farther. As I mentioned earlier, Kenya is the largest exporter of tea in the world, and the third largest producer (after China and India). Largely because of the population difference, Kenya doesn’t consume as much of its product as China and India do. Kenya produces about 345,000 tons of tea per year, but consumes only about 32,000 tons of that. About 9.6% of the world’s total tea production comes from Kenya.
Those are fascinating statistics, but let’s put some human faces on them. When I wrote my first blog post about purple tea in 2011, I was contacted shortly afterwards by a Kenyan woman by the name of Joy W’Njuguna. I had the pleasure of meeting her in 2012 at the World Tea Expo, as you can see in the picture below. She’s not actually that short — it’s just that I’m six-foot-five and I’m wearing a cowboy hat, so she does look like a tiny little thing.
CAUTION: Before doing business with Royal Tea of Kenya or Joy W’Njuguna, please read my post from May 2014. There are at least a dozen companies (mine included) that report paying for tea and never receiving it!
I’ve learned a lot from Joy about Kenya and its tea industry. One telling tidbit is that about half of Kenya’s tea is produced by corporate farms, and the other half by independent growers. I have a soft spot in my heart for the independents, since I own a (very) independent bookstore and tea bar. Joy, in addition to representing her own family business, is involved in a collaborative export business that represents a coalition of independent family farms in Kenya. The big producers there are focused on producing very high volumes of CTC (Crush, Tear, and Curl) tea that ends up in grocery store teabags. The independent growers are focused instead on producing high-quality handmade tea that will catch the attention of the rest of the world.
I like being able to put a face to the products I buy. I like being able to show my customers a picture and say, “See these people? These people hand-picked the tea you’re drinking. Not machines. We know where the tea came from and we know what we’re buying.”
Well, that’s probably enough of a soapbox for the day — or maybe even the month. Let’s move on to the teas that we tasted. If you’re like most of my customers, you didn’t even know Kenya produced a white tea. Heck, until about a year and a half ago, I didn’t know either. So let’s start there:
Silver Needle is one of the flagship teas of China. White Whisper is not a clone, but a Kenyan tea made with the same process. The vast differences in terroir make show from the first sniff. It’s richer and earthier than Silver Needle. Even at the 5:00 steep time we used, it’s less delicate. Personally, though, I love the complexity of this tea. Just pay close attention to that water temperature. You pour boiling water over these leaves and you’re going to ruin it.
Rift Valley Green Tea
The first time I tried this green tea, I wasn’t really impressed. Since it’s a pan-fired tea, I followed the general guidelines for Chinese greens and steeped it for three minutes. Next pass, I read the tasting notes from Royal Tea of Kenya, which recommend a thirty-second steep. Really? Thirty seconds? Yep. That’s all this tea needs.
I love the fact that this tea comes from the slopes of Mount Kenya. Some of my best memories of my trip to Kenya when I was in high school center around that area and the day and night we spent at the Mount Kenya Safari Club. What a wonderful place!
Royal Golden Safari
I’ve written about this tea before. It’s one of my favorite black teas. In this session, as in most of my tastings, I got raised eyebrows from people when I poured this and told them it was a black tea. It brews up pale red with just a touch of astringency and appeals to many oolong drinkers. Unlike most black teas, I regularly get four or five infusions out of Golden Safari.
Lelsa Estate FBOP
Next, we moved on to a much more traditional Kenyan black. This FBOP is one of the ingredients I use in Gary’s Kilty Pleasure (my Scottish breakfast blend). The estate in Kericho participates in the Ethical Tea Partnership program, which I appreciate, and the tea has a deep red color and characteristic Kenyan “jammy” notes. The maltiness blends well with Assam tea, and those who take their tea English-style will appreciate how well it takes milk.
“Tajiri” is the Swahili word for “rich,” and this tea lives up to its name. The finely broken leaves mean an intense extraction. If you’re a black tea lover, this one will give you everything you’re looking for — assertive astringency, deep red (almost black) color, and a very complex flavor profile.
Royal Purple Tea
I’ve written so much about purple tea on this blog (here, here, and here) that I’ll skip the background data — although the picture on that slide is new: the tea on the left is a traditional Camellia sinensis, and the one on the right is the purple tea varietal TRFK306/1. The molecular structure in the background of the slide is the anthocyanin. I didn’t have my shipment of handcrafted purple tea yet (and the sample didn’t last long!), so we were unable to compare the orthodox to the handcrafted. I will put up separate tasting notes on that when my main shipment arrives.
I will note that we brewed the orthodox purple tea for this tasting with 170 degree (F) water instead of boiling, as I’ve done in the past. The cooler water brought out more of the complex undertones of the tea and backed the astringency down, making it more to my liking. We tasted this side by side with and without milk. If you haven’t had this tea with milk before, add a bit just to see the fascinating lavender color that the tea turns!
I confess. I was bummed that we didn’t get our handcrafted purple tea in time for this event. I kind of unloaded on Joy about it, and she was good enough to find me something else fascinating and unique for this event: an African chai. The tea (a blend of purple and traditional black) is from Kenya and the spices are all from Ethiopia.
We closed the tasting with this unique chai, and it went over very well. Instead of taking up half of this post talking about it, I’m going to dedicate a whole blog post to Nandi chai in the near future.
This was the fifth stop on our World Tea Tasting Tour, in which we explore the tea of China, India, Japan, Taiwan, England, South Africa, Kenya, and Argentina. Each class costs $5.00, which includes the tea tasting itself and a $5.00 off coupon that can be used that night for any tea, teaware, or tea-related books that we sell.
For a full schedule of the tea tour, see my introductory post from last month.
For some reason, there seems to be a lot going in in the world of Kenyan tea this month!
Kenya is the world’s largest exporter of tea. Not the largest producer, for they consume less than a tenth of the 345,000 tons of tea they produce each year — as opposed to China, which produces about 1.25 million tons, but consumes a staggering 1.06 million tons of it.
The fifth stop on our World Tea Tasting Tour was the Tea of Kenya, which we held last week. I’ll be posting notes from the class and tasting shortly.
One of the things I’m most excited about is a new development in purple tea. The orthodox purple tea that I first wrote about in 2011 has a great story and many benefits. Tastewise, though, it is more astringent than I usually prefer, since I typically don’t take milk in my straight black tea. In other words, it’s just not my cup of tea (I’m allowed to make that pun once a year — it’s in my contract). This year, however, Royal Tea of Kenya has a new handcrafted purple tea that I just got a sample of in February. Ambrosia. Absolutely wonderful stuff. I have a kilo on the way, and I’ll write up some decent tasting notes once it arrives.
CAUTION: Before doing business with Royal Tea of Kenya, please read my post from May 2014. There are at least a dozen companies (mine included) that report paying for tea and never receiving it!
For our tea tasting, they sent us a marvelous new chai (An African chai. Who’d have thunk it?) called Nandi Chai, after the Nandi peoples of Kenya. The tea is a blend of Kenyan black and purple varieties, and all of the spices are Ethiopian. I’ll be writing more on that later.
In other news, the Kenyan tea industry is trying to lower its costs and carbon footprint. An article in Tea News Direct says that four factories managed by the Kenya Tea Development Agency (KTDA) are going green through the “Gura project,” which will build a hydroelectric plant on the nearby Gura river. The factories will receive carbon credits from the Clean Development Mechanism, which is part of the United Nations Framework Convention on Climate Change (UNFCCC).
To end on a lighter note, there’s a post on the English Tea Store blog today that included a picture of what they called the ugliest teapot in the world (picture below). I honestly can’t decide whether it’s the ugliest or the most awesome. Had I spotted one when I visited Kenya decades ago, I would have almost certainly purchased it.
Over the next couple of months, Red Lodge Books & Tea will be taking you on a world tour of tea with a series of tastings and classes focused on teas from all around the world. The events will be at our tea bar on Fridays from 5:00 to 6:30. At each session, we’ll taste five to seven teas from a different country as we explore a bit of the country’s geography and tea culture. I will put a quick summary of each stop on the tour up here on the blog for those who can’t attend or who don’t remember which teas we covered.
The full tour consists of:
Friday, Feb 15 — All the Tea in China
Friday, Mar 1 — Tea. Earl Grey. Hot. (England)
Friday, Mar 8 — It’s Always Tea Time in India
Friday, Mar 15 — Japan: Bancha to Matcha (notes Part 1 and Part 2)
Friday, Mar 22 — Deepest Africa: The Tea of Kenya
Friday, Mar 29 — The Oolongs of Taiwan
Friday, Apr 5 — Rooibos from South Africa
Friday, Apr 12 — Yerba Maté from Argentina
Friday, Apr 26 — China part II: Pu-Erh
Friday, May 3 — India part II: Masala Chai
Each class will cost $5.00, which includes the tea tasting itself and a $5.00 off coupon that can be used that night for any tea, teaware, or tea-related books that we sell.
There will be more information posted on the tea bar’s Facebook page before each event, including a list of the teas that we will taste in each event.
UPDATE MARCH 9: As I blog about each of these experiences, I’m going to create a link from this post to the post containing the outline and tasting notes. I’ve linked the first two.
UPDATE MARCH 23: I changed the dates of the last two events. There will not be a tasting on April 19.
Language evolves. I get that. Sometimes changes make communication easier, clearer, or shorter. Sometimes, however, the evolution of the meaning of a word does exactly the opposite. The subject of this blog is a good example.
The word “tea” refers to the tea plant (Camellia sinensis), the dried leaves of that plant, or the drink that is made by infusing those leaves in water.
The word “tisane” refers to any drink made by infusing leaves in water. Synonyms include “herbal tea” and “herbal infusion.”
Technically speaking, all teas are tisanes, but most tisanes are not teas.
In today’s culture, however, practically anything (except coffee and cocoa) that’s made by putting plant matter in water is called a tea. What’s my problem with that? It makes communication more difficult, less clear, and less terse.
- There is no other single word that means “a drink made with Camellia sinensis.” If we call everything tea, then we have to say “real tea” or “tea from the tea plant” or “Camellia sinensis tea” or something similarly ludicrous every time we want to refer specifically to tea rather than to all tisanes.
- There is a perfectly good word for “leaves infused in water.” There is no need to throw away “tisane” (or “herbal tea” or “infusion”) and replace it with a word that already has another meaning.
“But Gary,” I hear you cry, “people have been calling herbal infusions ‘tea’ for a long time!”
That’s true. I sometimes slip and call rooibos a tea myself. “Herbal infusion” is even an alternate definition of tea in the OED. I still maintain, however, that it makes clear, precise communication more difficult when trying to differentiate between tea (made from the Camellia sinensis plant) and drinks made from chamomile, honeybush, and willow bark.
Other words that go through this process are forced through it. Rooibos, for example, is the name for a specific tisane and the plant it’s made from (Aspalathus linearis). The word is Afrikaans for Red Bush. Despite the longtime use of the term in South Africa (the only place the rooibos plant grows), it was almost unknown in the United States in 1994 when Burke International of Texas registered “rooibos” as a trademark. This meant that in the United States, only Burke and its subsidiaries could use the common name of the plant. Had Burke not surrendered the trademark after starting to lose lawsuits, people would have been forced to come up with a new word.
As more people in the U.S. discover green rooibos, the name “red bush” becomes more confusing anyway. Rooibos, in my humble opinion, should remain the generic term here.
Oxidation vs. fermentation
There are other words in the tea industry that suffer from ambiguity and questionable correctness. You will find quite a bit of tea literature that refers to the oxidation of tea as “fermentation.” I had a bit of a row with Chris Kilham — The Medicine Hunter on Fox News — about this subject (it starts with “Coffee vs. Tea: Do your homework, Fox News” and continues with “Chris Kilham Responds“).
Fermentation and oxidation are closely related processes. That’s certainly true. But oxidation is the aerobic process that is used in the production of black and oolong tea, and fermentation is the anaerobic process that’s used in the production of pu-erh tea. Using the word “fermentation” to describe the processing of black tea may fit with a lot of (non-chemist) tea industry writers, but it makes it difficult to explain what real fermented tea is.
In chatting with friends, imprecise use of words doesn’t matter. If someone asks what kind of tea you want and you respond, “chamomile,” it’s perfectly clear what you want. But you’re an industry reporter, medical writer, or marketing copywriter, your job is to communicate unambiguously to your readers. Using the most correct terminology in the right way is a great way to do that.