Tea 101

Tea steeping is the process of soaking tea leaves in water to extract flavors and nutrients. Different teas require specific steeping times and temperatures to achieve the best taste. Key Factors Temperature: Black tea typically needs boiling water around 200-212°F (93-100°C). Time: Steep black tea for 3-5 minutes. Less time results in a lighter taste, while more time can make it bitter. Steps to Steep Tea Boil Water: Use fresh, cold water. Measure Tea: Use about 1 teaspoon of loose tea per cup. Steep: Pour water over tea and let it steep for the recommended time. Strain: Remove leaves or...

Matcha leaves are finely ground powder made from specially grown and processed green tea leaves. These leaves are typically cultivated in Japan, though they can also be produced in other regions with suitable climate and soil conditions. Key Characteristics of Matcha Leaves: Shade-Grown: Matcha leaves are grown in the shade for about three weeks before harvesting. This process increases chlorophyll levels, giving the leaves a vibrant green color. Harvest Time: Only the youngest, most tender leaves are picked, ensuring a smooth, non-bitter flavor. Stone-Ground: After harvesting, the leaves are steamed, dried, and finally ground into a fine powder using traditional...

Tea bombs are a unique and exciting way to enjoy tea. They are made from a combination of tea leaves, herbs, and sometimes dried fruits or edible flowers, all encased in a dissolvable shell made of sugar or gelatin. When you drop a tea bomb into hot water, it slowly dissolves, releasing the ingredients inside and creating a flavorful and aromatic beverage. Ingredients commonly found in tea bombs include: Tea Leaves: Green, black, white, or herbal teas. Herbs: Mint, chamomile, lavender, etc. Dried Fruits: Apples, oranges, berries. Edible Flowers: Rose petals, hibiscus. Types of tea bombs you might find: Classic...

 Orange pekoe tea has a rich history deeply intertwined with significant tea-growing regions and precise cultivation practices. Geographical Roots Orange pekoe tea primarily originates from the lush, hilly regions of Sri Lanka, India, and China. Sri Lanka's central highlands, renowned for producing high-quality tea, are a major contributor. Indian regions like Assam and Darjeeling also play a crucial role in its production. The tea's unique characteristics are influenced by the specific climatic conditions and altitudes of these areas, making each region's tea distinct. Cultivation Timeline The cultivation of orange pekoe tea began in the 19th century, following the British colonization...