Tea Brewing Temperatures & Times! 🍵
On some packages of tea, you may have seen some instructions on how to brew your tea. Now you’re probably thinking, “Why do I need instructions on how to brew tea? It’s just water and leaves!” It’s more than just placing a tea bag into a cup and pouring hot water over it! It takes… Continue reading
Oolong Tea – from Wuji to Alishan
Currently, Oolong teas, covering the wide spectrum of part-fermented teas on a scale ranging from ca. 10-85% degree of fermentation, are increasingly gaining popularity in the west. As for the origins of the part- or semi-fermented processing method, as well as the term “Oolong” itself (Chinese, also “Wu-Long”, or “Wu-Liong”), there are plenty of stories,… Continue reading
Oolong Tea – Broadest Segment in Tea, Smallest Segment in the Market?
Oolong tea, or “Wu-long tea” (Chinese: 乌龙 = “Black Dragon”), as opposed to green tea (non-fermented) or black tea (fully-fermented), is tea that is only “semi”, or better, “partly” fermented, whereas the fermentation can have any degree starting from lightly fermented (e.g., Pouchong Oolong teas) and across the whole spectrum to strongly fermented (e.g., Ti… Continue reading
What is High Mountain Oolong?
For many years now I’ve seen the term “high mountain oolong” being bandied about, but I never really gave it much thought. Until recently, when I started to wonder exactly what that meant. Obviously, since I’m not completely dense (that’s my story and I’m sticking with it), I can pretty much deduce, based on the… Continue reading
Iced Tea Roundup — Some Good Teas to Serve Chilled
Not every tea makes an acceptable chilled (iced) tea. When cooled, some teas become bitter or just downright make your teeth hurt with every sip. Other teas cry out loudly for milk and sweetener but don’t taste good chilled, according to my personal experiments. Fear not, though. There are plenty of teas out there that… Continue reading
Green Tea and Liver Disease
According to the American Liver Foundation, a condition called fatty liver occurs when excess fat in liver cells makes up more than ten percent of the liver’s overall weight. This condition can lead to serious complications and is estimated to affect 10-24 percent of people around the world and perhaps as many as 75 percent… Continue reading
Brewing Tea Gongfu Style
By Stephanie Harkins [reposted from our sister blog] The Gongfu tea ceremony, also known as the Kungfu tea ceremony, literally means “Way of tea brewing with great skill”. The ceremony itself a Chinese method of brewing teas. Usually Oolong tea, which is a type of tea between green and black tea, or Pu-erh tea, which… Continue reading
Tea Tasting Sets
Can you imagine how great it would be to drink tea and get paid for it? Well, that is exactly what a professional tea taster does. Employed to determine the quality of tea, a professional taster can tell exactly where a tea was grown and its quality simply by tasting it. To do his job,… Continue reading
Popular throughout the world, black tea has one of the most complex aromas of anything we eat or drink. Black tea is formed by oxidizing the tea leaves and letting their essential oils and enzymes come alive. Black tea may have many aromas including, fruity or flowery. Green tea by comparison has a more delicate… Continue reading
Tea has been a popular beverage in America since the first European settlers landed here in 1492. It cemented its place in our history when colonists tossed it into Boston Harbor in 1773 during the Boston Tea Party. It’s made from the dried leaves of Camellia Sinesis, which is an evergreen shrub. Green tea, oolong… Continue reading
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