Tea 101

Pu Erh tea extract, derived from the leaves of the Camellia sinensis plant, is a concentrated form of Pu Erh tea, a traditional Chinese fermented beverage. Fermentation and aging are key to its unique profile, which differs markedly from other teas. Key Components: Catechins: Antioxidant compounds prevalent in fresh tea leaves that transform into theaflavins and thearubigins during fermentation. Microorganisms: Essential in the fermentation process, they lead to the production of statins and small amounts of lovastatin, which are not found in other teas. Processing: Harvesting of leaves. Sun-Drying: To halt oxidation and retain enzymes vital for fermentation. Piling: For...

Pu Erh tea is a type of fermented tea that originates from the Yunnan province of China. You might recognize this tea for its unique processing method which involves both fermentation and post-fermentation, giving it a distinctive flavor and potential health benefits. Typically, Pu Erh tea is divided into two categories based on its processing: Raw Pu Erh (Sheng): This type is processed without the additional step of piling, which means the tea is naturally aged over time. It starts off green and becomes earthier and more complex as it ages. Ripe Pu Erh (Shou): This form undergoes a controlled...

When steeping green tea, the temperature and time are crucial to extracting the best flavor while avoiding bitterness. Typically, green tea should be steeped in water that's around 175°F (79°C), significantly cooler than boiling point. Steeping Time: 1-3 minutes for a lighter flavor 3-5 minutes for a stronger flavor Water Temperature and Quality: Use filtered or spring water for a cleaner taste. Heat water to just before boiling and then let it cool to the desired temperature. Tea Leaf Quantity: 1 teaspoon of loose leaf tea per 8 ounces of water Remember to preheat your cup or teapot before adding...

Tea bags are crafted from various materials, each chosen for its properties to contain tea leaves and release flavor and aroma during steeping. Paper Tea Bags Traditionally, paper tea bags are made from a blend of wood and vegetable fibers, including abaca leaves and cellulose. The paper is lightweight and porous, allowing water to flow through and steep the tea leaves. The seams of these bags are often heat-sealed or crimped closed. Materials Used in Paper Tea Bags: Wood pulp Abaca plant fibers Cellulose Silk and Nylon Tea Bags Silk and nylon tea bags are synonymous with premium quality. Silk...