Organic teas have been sold since the 1980s when the organic craze began. In spite of this, the take up has not been as big as was expected. Many suppliers use the Organic claim in the hope that it will generate more sales of their product, not realising that it is a narrow and specific
Learning to evaluate tea (or examine and taste it as the experts do), is not difficult. However, it will require the use of all your senses, except hearing! The 7 step process: Visual appearance of the dry tea leaf. It must generally be uniform in colour and size. The touch and feel of the dry
Although all tea is derived from species of the Camellia plant (mainly Camellia Sinensis), as distinct from fruit and herbal infusions, the method of processing the leaves gives rise to six types, colours or classes of tea. Black Tea: produced by the orthodox (drying, rolling, withering, firing) or CTC (crush, tear, curl) method. These teas
There is a myth being circulated by some marketers of tea that large leaf teas are always better than small leaf tea. This is not so. The truth is that there are some teas, particularly those which are strong and aromatic, that are enjoyed better as a small leaf size (or to use the terminology
Storage of tea in clear glass jars, especially if they are kept outside of pantry cupboards, results in the tea leaves ‘breaking down’ and losing their quality. Proper storage of tea is important if you want the tea to retain quality, aroma and character. The natural enemies of good tea are moisture, air and light.
While the ideal water temperature for different types of tea varies, the practical reality is that in everyday situations such a level of perfection may be hard to achieve. However, as general rule, whatever the tea being infused, the temperature should never be more than the immediate point of boiling (approx. 95C). Water temperature that
Water quality is a major contributor to an enjoyable cup of tea. The water should be clear and free of any sediment and minerals. It also should be freshly drawn because the oxygen content of fresh and running water is high and contributes to the enhancement of tea quality. Unfortunately a lot of tap water
Any tea supplier who packs teas in pyramid shaped teabags and calls them silk or silken is stating an untruth, in short they are lying! In reality the material used is nylon, most of it not biodegradable. If a tea supplier can deliberately lie about the material they use for their teabags then what does
While tea grew wild in parts of China and India before organised cultivation of the crop took place, it was drunk in the monasteries by monks as an aid to meditation. Tea was introduced to the British Royal family by a Portuguese Princess ‘Catherine of Braganza’ who married into the royal family in the sixteenth
Tea is hygroscopic, which simply means it readily absorbs any flavours and aromas introduced to it or placed close to it. If you store opened tea or teabags close to strong flavoured items such as coffee or onions, you will have coffee or onion flavoured tea within a day or two. This is why storage
Tea is usually classified as Black e.g. English Breakfast, Green e.g. Sencha, Oolong e.g. Ti Kwan Yin (Iron Goddess of Mercy) and White e.g. Silver Needles. However Chinese teas have two additional classes which are Yellow tea e.g. Huo Shan Huang Ya from the Anhui Province and Red tea e.g. some Keemun teas. While all
Tea which is derived from the Chinese word t’e, pronounced tay, only refers to beverages made from the leaves and buds of the Camellia Sinensis or Camellia Assamica plant. Drinks made from herbs or fruit such as peppermint, camomile, mixed herbs, mixed fruit, rosehip and lemongrass are referred to as infusions or tisanes, never as tea.