Tea

Tea plantation images from around the world, including Japan, India, Africa, Australia, Sri Lanka, Malaysia, and more.

Here's one of the more offbeat tea commercials loosed on the public. For more on the (dubious?) connection between tea and boobs see this brief post I wrote a few years ago. Tea Guy Speaks Amazon Store

It’s easy to see tea as a simple commodity; a utilitarian item you keep on hand for occasional enjoyment and/or health benefits. It’s so easy to forget what went into giving you the perfect cup of tea that you may … Continue reading →

Chai Information: Leaf Type:  Pu-erh Where to Buy:  Rishi Tea Tea Description: Creamy, rich textured and inviting, this pu-erh based chai is unlike any other. Its delicate balance of silky and luscious vanilla bean, bright and soothing peppermint and sweet cinnamon transform this chai into something magical. Learn more about this chai here. Taster’s Review: Wow!  I really like this, although I don’t know that I’d agree with calling it a “chai.”  Yeah, yeah, I know that chai means tea and so therefore all tea is technically chai … but I’ve come to recognize the word “chai” as meaning a masala (or combination) of spices.  And since this Vanilla Mint Chai from Rishi Tea only has cinnamon, licorice root and vanilla that truly qualify as “spices” (I’d categorize peppermint as an herb, wouldn’t you?), I don’t think that’s enough “spices” to call this a chai. Regardless, it is tasty! The Pu-erh base offers an earthy background, although with the strong peppermint notes and the creamy tone of vanilla, the earthy notes do not overwhelm.  It truly is a “background” note in this blend.  And since I tend to shy away from the overly earthy teas, the fact that the earthiness here is subtle is quite alright with me. The combination of peppermint and vanilla offer a taste that’s quite like the creamy center of a peppermint patty candy bar.  YUM!  The licorice root is subtle but adds a nice snappy contrast to the peppermint, and the cinnamon gives a hint of spice to the overall cup.  All these notes are subtle compared to the vanilla and mint … these two dynamic flavors are the stars of the show here. Even so, the mint isn’t TOO minty, it doesn’t taste toothpaste-y, it just has a crisp, cool taste that contrasts with the silky, creamy notes of the vanilla.  The flavors of the spices and herb soften the earthy tones of the Pu-erh … providing a very smooth, satisfying cup for even those of us who tend to suffer from Pu-erh anxiety.  In fact, there isn’t one flavor here that really overpowers the others … this is really a nicely balanced cup and a very interesting combination of flavors! The post Vanilla Mint Chai from Rishi Tea appeared first on SororiTea Sisters.

The annual World Tea Expo in Las Vegas, Nevada, has once again come and gone. Tea vendors and excited attendees mingled and interacted about the latest in tea. Dozens of new tea products were introduced. And a host of tea-related events took place. The most significant part (in my humble opinion) was…Read the rest of the article on The English Tea Store Blog.??The World Tea Expo showcasing the latest in tea. (screen capture from site)© 2013 A.C. Cargill photos and text

The annual World Tea Expo in Las Vegas, Nevada, has once again come and gone. Tea vendors and excited attendees mingled and interacted about the latest in tea. Dozens of new tea products were introduced. And a host of tea-related events took place. The most significant part (in my humble opinion) was the New Business […]

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, […]

Our eyes are like cameras, taking in images of what’s around us. With June being Cataract Awareness Month, Bigelow Tea is getting a clear perspective on how cataracts can impact our lenses and our sight. According to the American Optometric Association, a cataract can impact the eye’s lens, which focuses light onto our retina to transmit what images we see to the brain. A cataract blocks light from properly passing through the lens, which in turn can make our vision blurry or dim. Just like with a camera, a blurry lens affects how our images come out! Cataracts can happen at any age, but they often develop as we become older. Treatment can really make a difference in handling cataracts, so it’s important to visit your eye doctor on a regular basis. Nutrition, too, plays a factor, as lutein and Vitamins C and E appear to help with eye health.  And let’s not forget about tea! Some studies have indicated that drinking green tea and black tea may reduce the progression of cataracts. In this warmer weather—and during Iced Tea Month—perhaps enjoy our Green Tea with Pomegranate Iced Tea. However you like your Bigelow Tea—hot or iced—let’s sip a little while we plan on having a clearer view of taking care of our eyes! Top image by magnoid via Flickr.com

When buying tea, you are faced with a choice: tea packed in tea bags or loose-leaf tea? Let’s start with tea bags. The little paper sachets of tea are undeniably convenient. Storage is very easy. Making a cuppa is very easy – just drop the bag into your cup, add some boiling water, give it a quick stir, take the bag out, add your milk if that is your preference, and away you go! Or if you are the outdoorsy type, they are perfect for camping or a picnic. Flat, light, and easy to pack in a poly bag – what could be better. But in terms of getting any health benefits and flavor, they are not a patch on loose-leaf tea. We Brits are renowned for enjoying a cuppa, but the bulk of tea consumed in the UK is black tea, produced in India and presented in tea bags. This sort of tea is inevitably taken with milk added and often sugar. Fifty years ago as a lad I remember that it was a different story. Virtually every house had a tea caddy with loose-leaf tea. It was still the same old black tea, but not so crushed up and placed into bags. Serving it was a bit of a ritual. The pot was warmed with a little boiling water. This was poured away and one teaspoon of tea added per person with “one for the pot.” Boiling water was then added and the leaves were given a quick stir before being left for 3-5 minutes to “mash.” A final stir and the tea was poured into the cup, usually with the milk already there. Allegedly, this practice arose when cups were of such poor quality that they would crack if the hot tea was poured in. So why do teabags mash so much faster? Simple – the leaves are crushed up very finely so the water can penetrate them to extract the flavor and goodness much quicker. Good idea I hear you say. Not really, as it means that the air can also get to the interior of the leaves much more easily. This oxidizes the components of the tea, reducing the flavor and destroying the antioxidants (once they are oxidized they no longer function as such). I first started drinking green tea because the girl behind the counter had been talking to another customer about how good the stuff was for you. So I went away, read up a bit more, and decided to give it a go. Armed with a box of clipper green tea bags, I made my first few cups. They were so disappointing. The tea had little flavor and tasted just like English Breakfast Tea, even when left for several minutes longer than recommended. So I got hold of some loose-leaf green tea. I can’t remember the brand, but it was from my local health shop. It was slightly better, but nothing much to write home about. So that was that, at least for a few years until I came across some green tea from a company called Adagio. What a huge difference! Their loose-leaf green tea had an incredible flavor, very different from the everyday black tea bag tea and certainly much better than the green tea bag tea. Gourmet-quality tea was the way forward for me. After trying out several brands, I eventually settled on In Nature teas. For me, the flavor is the nicest and I really like their other teas, particularly their oolong teas, which have a sweet and faintly nutty flavor. Although I am no tea connoisseur or tea snob (I still like the traditional British cuppa made with a tea bag and find it refreshing), for anything other than the everyday cup of tea, I prefer loose-leaf tea. Based on my experience of the health food shop loose-leaf green tea, I spend a bit more and go for gourmet quality, as I believe it is worth it. How about you? The post Tea bags or loose-leaf tea? One man’s journey to enlightenment appeared first on T Ching.

In 2011, Cornell University reported that people who craved dirt as a food had a valid, biological reason to do so:  The clay in the earth protects the digestive tract from bacteria and viruses, and it aids in nutrient absorption. I thought of this the minute I tasted this tea.  It tasted like dirt.  And guess what is one of the primary health properties of pu’er tea? It aids in digestion. I happen to like dirt.  I ate it by my tiny fistfuls as a toddler.   These days, I just indulge in the aroma when poking around the garden.  For enhanced digestion, I now have pu’er tea.  And Canton’s 2007 Lincang holds a special place in my heart, because… The aroma, for starters, was just like garden soil.  It had a loamy richness that connected me to Mother Earth.  It lacked the fermented pungency present in many other (equally fine, just different) cooked pu’ers. The flavor was just like the smell.  Mellow, and unassuming, it was like a raw mushroom.  Earthy, yes, but satisfying and anything but bitter. If my sense of delayed gratification were more developed, I would hang on to some of this 2007 Lincang.  It will just get better and mellower with age.  But I love it as-is.  I rate it a 10.