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  • Archive from category "Green Tea"

Category: Green Tea

Better Tea: Man or Machine?

Tuesday, 27 June 2017 by Hilary

While it is stating the obvious that careful and selective picking of tea leaves by hand will always give you better quality tea, the case is now being made for mechanical plucking methods.

The best tea is produced by careful picking by hand of two leaves and the bud from the new growth or ‘flush’.

However continued rising costs and the growing of tea in new regions, as against the traditional tea growing countries of China, India and Sri Lanka, have opened up tea plantations to mechanical harvesting of the tea leaf.

The issue with mechanical or ‘lawn mower style’ harvesting is that it also picks up lesser quality leaf and stalk, which adversely affects flavour.

Mechanical harvesting can also be only carried out on tea plantations that have been developed on relatively flat terrain and cannot be used on hilly or undulating plantations – where generally the best teas are cultivated.

The proliferation of tea bag use also hides the sins of lesser quality leaf that may also contain stalk which adds to the weight of the crop but reduces its flavour content.

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  • Published in Black Tea, Green Tea, Infusions, Lessons on Tea, Production, Selection, Tea
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How Do You Brew?

Tuesday, 23 May 2017 by Hilary

Good quality tea and good water are the essentials for a great cuppa.

However to brew the best cup of tea the quantities used, as well as the brewing or steeping times, are crucial.

The table below will give a guide to the amount of tea to be used as well as the optimal brewing time.

Water temperature is also important:

Black Teas – 100 degrees C – water just at the point of boiling.

Green Teas and White Teas – 90 degrees C

Herbal Infusions – 100 degrees C

However in domestic or commercial situations it is not always easy to ensure the exact and correct temperature, though recently available variable temperature equipment will enable this to be done.

The safest option is to use water at the point of boiling. Do not let the water boil for too long as this adversely affects the flavour of the tea or infusion.

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  • Published in Black Tea, Brewing, Green Tea, Infusions, Lessons on Tea, Selection, Tea
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High Grown, Low Grown and Teas in Between

Tuesday, 17 January 2017 by Hilary

Altitude, soil, rainfall and climate collectively referred to as ‘terroir’ in wine growing and tea production also determine the flavour, appearance and quality of the tea.

High grown teas generally have a distinctly lighter, subtle flavour and quality in comparison to the denser and more liquory low grown teas.

There are also mid grown teas which have their own flavour characteristics.

While high grown teas such as Darjeelings from India and Dimbulas from Sri Lanka are much sought after and therefore higher priced, low grown teas are popular in the heavy tea consuming areas of the middle east where tea consumption is an important staple of the diet.

Teas from various regions all play their part in the diversity of appearance, flavour and quality of this interesting beverage which is the second most consumed beverage in the world – next to water.

Three billion (think of it – three thousand million) cups of tea are drunk each day throughout the world.

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  • Published in Black Tea, Green Tea, Lessons on Tea, Production, Tea, Tea Growing Regions
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Other Tea Growing Countries

Tuesday, 09 August 2016 by Hilary

Many countries grow tea, mainly for domestic consumption.

Indonesia is a large producer of quality black tea mainly used in teabags.

Taiwan is famous for its quality semi processed Oolong teas.

Turkey, Russia, Iran, Bangladesh, Papua New Guinea, Nepal, Vietnam, Argentina, Brazil and Malaysia also produce commercial quantities.

Russia was a relatively large producer but its tea crops were destroyed by the Chernobyl nuclear fallout!

Even the USA, New Zealand and Britain have small plantations though these are more of novelty marketing value rather than large commercial export enterprises.

Australia produces a small quantity of tea and contrary to many claims made (Australian Grown), a majority of its tea is blended with imported Ceylon Tea.

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  • Published in Black Tea, Green Tea, Lessons on Tea, Production, Tea, Tea Growing Regions
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Matcha – Magic Green Powder

Tuesday, 29 March 2016 by Hilary

Matcha is a finely powdered green tea used in the traditional Japanese tea ceremony CHANOYU.

Tea bushes which produce Matcha are covered with bamboo mats prior to being picked.

This produces a slightly darker leaf and is said to increase the quality of nutrients, giving rise to many claims relating to its health benefits.

The Japanese Tea Ceremony is slow and formal and performed with deliberate purpose.

However, Matcha can be drunk by adding it to very hot (not boiling) water which is then whisked into a frothy drink.

Matcha is considered a modern super food because of its health benefits, although it has been used by the Japanese people for centuries!

Apart from being a drink which has a cleansing flavour and grassy overtones, it is now added to smoothies, lattes, biscuits, sweets, cakes and ice cream.

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  • Published in Brewing, Ceremony, Green Tea, Lessons on Tea, Production, Tea, Tea Growing Regions
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Japan’s Exotic Teas

Tuesday, 01 March 2016 by Hilary

Japan has a very old and established history of tea. However almost all tea produced in Japan is consumed domestically.

Tea is grown mainly in the Southern prefectures (regions) such as Kagoshima, Shizuku and Kyoto.

Sencha teas where the harvested leaves are steamed to enhance flavour and appearance, make up almost 80 per cent of teas produced in Japan.

Matcha tea, a bright green powdered tea used in the famous Japanese Tea Ceremony (Chanoyu) is also sought after. Bancha is another style of Japanese tea.

The highest quality of Japanese tea is Gyokuru tea, where the plants are shaded for weeks before picking and processing. Gyokuru is a rare tea which produces a pale green infusion.

Genmaicha, a green Sencha tea with the interesting addition of roasted rice (popcorn) has a distinctive and nutty flavour.

Among the flavoured teas, Sakura (Cherry Blossom) is a popular blend due to its refreshing and crisp taste.

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  • Published in Ceremony, Green Tea, Lessons on Tea, Production, Tea, Tea Growing Regions
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All the Tea in China

Friday, 06 November 2015 by Hilary

This and the next few articles will familiarise you with the major tea growing countries and regions which are mostly in the Indian Ocean rim.

It is essentially the same botanical source, but the differing tea products and flavours are created by the terroir, weather, method of processing and the expertise of the manager of the tea garden as well as the tea blender.

Let us start with the biggest producer China, who grows almost 37% of the world’s tea production.

However as most of China’s tea is consumed domestically it is not the world’s largest exporter, which is Kenya.

Tea has been a central part of life and culture in China for thousands of years for social, medical and meditative purposes.

The major provinces in China that produce tea are in the south of the country: Sichuan, Fujian, Yunnan, Hunan, Zhejiang and Anhui are the most famous.

The tea from each province has its own distinctive character, appearance and flavour.

Green tea (all provinces), Black tea (Keemun from Anhui, Yunnan), Oolong (Fujian), and Puerh (Yunnan) are the most well known.

It is essential that China tea is bought from reputable outlets to ensure authenticity, purity and quality.

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  • Published in Black Tea, Green Tea, Lessons on Tea, Production, Tea, Tea Growing Regions
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Tea and Health

Monday, 03 August 2015 by Hilary

Throughout history tea has been accepted as a healthy beverage. It is known to alleviate drowsiness and help and assist concentration – which was certainly an aid to meditating monks in monasteries.

Tea has also been used as a digestive and as a medium to take other herbal medications as well being used in ointments to soothe skin disorders.

At one time tea was said to cure almost every disease, though this might have been the sales pitch of some over zealous tea merchants, some of whom may be still around today!

In a general sense, tea contains polyphenols that act as anti oxidants in the body. These are known to  assist in combating age related diseases.

Scientific studies have also revealed that tea may reduce cholesterol and inhibit the development of some cancer cells.

Tea also contains theanine which reduces mental stress and aids relaxation.

Some teas, particularly green tea, white tea and Puerh tea are more beneficial than others.

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  • Published in Green Tea, Health, History, Lessons on Tea, Tea
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Winter Warmers

Tuesday, 07 July 2015 by Hilary

While honey and lemon added to your favourite tea or herbal infusion is a great way to beat the winter chills and ills, there are some teas and herbal infusions that are better suited to drinking in winter.

A dozen suggestions are:

Moroccan Mint
 (green tea with mint)
Green Tea with Chilli (sweet South American chilli)
Green Tea with Eucalypt (and lemon myrtle)
Genmaicha (Japanese green tea with rice and popped corn)
Smoky Earl Grey Tea (with bergamot)
Dream of Winter Tea (China black tea with orange peel, almonds and mallow flowers)
Chai Masala Tea (black tea with exotic spices and flavour)
Spicy Fruit Tea (black tea flavoured with fruits and berries)
Rooibos Oriental Spice (healthy and caffeine free with fragrant herbs and spices)
Goji Berries and Hibiscus Infusion (with lemongrass, peppermint camomile and ginger)
Lemongrass and Ginger Infusion (with liquorice and peppermint)
Rosehip (high in Vitamin C)

Moroccan Mint (Green Mint)
Genmaicha
Spicy Fruit
Chai Masala
Smoky Earl Grey
Dream of Winter
Lemongrass and Ginger
Rooibos Oriental Spice
Rosehip
Goji Berries and Hibiscus
Green Sweet Chilli
Australian Eucalypt Green
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  • Published in Black Tea, Brewing, Green Tea, Infusions, Lessons on Tea, Tea
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Tea and the Winter Chill

Wednesday, 17 June 2015 by Hilary

When the cold, windy and blustery winter sets in, a steaming cup of delicious hot tea or for those who prefer it, a herbal infusion, is a good way to bring back warmth and good health back into your life.

Make a cup of your favourite tea or infusion, maybe slightly stronger than you usually have it, and sweeten it with a teaspoon or two of good quality natural  honey. Then add to it the juice of half a lemon.

The honey tends to make the healthy drink not only sweet tasting but also slightly thicker.

The lemon will of course give you that much needed Vitamin C boost to keep away colds and the flu as well as adding a delicious tangy twist.

When the cold, windy and blustery winter sets in, a steaming cup of delicious hot tea or for those who prefer it, a herbal infusion, is a good way to bring back warmth and good health back into your life.

Make a cup of your favourite tea or infusion, maybe slightly stronger than you usually have it, and sweeten it with a teaspoon or two of good quality natural  honey. Then add to it the juice of half a lemon.

The honey tends to make the healthy drink not only sweet tasting but also slightly thicker.

The lemon will of course give you that much needed Vitamin C boost to keep away colds and the flu as well as adding a delicious tangy twist.

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  • Published in Black Tea, Green Tea, Health, Infusions, Lessons on Tea, Tea
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Tea, Coffee & Caffeine

Monday, 16 March 2015 by Hilary

As a general rule, a cup of tea contains about a third of the caffeine content of a cup of coffee. Herbal infusions such a Peppermint and Fruit Infusions do not contain caffeine.

A cup of green tea contains approximately half the caffeine content of black tea and white tea has even less.

Caffeine affects different people in varying ways. Moderate tea drinkers (5 to 6 cups of black tea per day) have no reason for any concern. An upper limit of around 8 cups of black tea, 4 for ladies during pregnancy, is recommended.

It must also be remembered that moderate caffeine consumption does have its benefits such as increasing alertness, reducing fatigue and aiding digestion.

Decaffeinated teas which are the usual traditional black and green teas which have been ‘decaffeinated’ using a non-chemical high pressure water process are imported from Germany and are readily available.

An interesting method of reducing caffeine in tea is to brew the tea slightly stronger than usual and then getting rid of the infused liquid tea after one minute. The tea leaves are then re-infused for 3 to 4 minutes. It is said that most of the caffeine in tea emerges in the first minute of brewing so by using this method most of the caffeine is removed. This method can also be used for reducing caffeine in teabags.

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  • Published in Black Tea, Brewing, Green Tea, Infusions, Lessons on Tea, Tea
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Gunpowder – Healthy and Refreshing, Definitely Not Lethal!

Monday, 27 October 2014 by Hilary
Gunpowder Green Tea

Green Gunpowder tea is one of the most popular green teas available and it is often used as the base to blend flavoured teas such as Moroccan Mint.

Although its name sounds threatening, the reason it is called ‘gunpowder’ is because the rolled leaf style resembles the pellets that used to be put into shotguns!

But be assured, there is nothing dangerous or lethal about the mild, astringent and slightly sweet beverage that the tea leaves produce.  Healthy and lower in caffeine than black tea, it is a popular drink sometimes taken with meals.

Green Gunpowder tea produces a straw coloured infusion with a fresh and grassy aroma.

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  • Published in Green Tea, History, Lessons on Tea, Tea
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