Tea has been consumed as a beverage for over four thousand years and it is only recently that Western scientists have been seriously looking into the very real and very tangible health benefits of tea. Tea drinking, in the East, has for a long time, been for not only for pleasure but also for health and medicinal purposes
Tea speeds up the processes of learning and markedly improves your memory
.
The two main chemical compounds found in tea are caffeine and tannins. A variety of oils attribute to the taste and approximately 400 different aromatic substances contribute to the overall fragrances of the multitude of teas grown worldwide today.
Drinking Tea promotes good health & vitality
Other active ingredients present in tea include B-complex vitamins, flouride, theophylline, theobromine, potassium and manganese. Research performed by scientists has shown that by drinking tea your learning processes are sped up and your memory markedly improves.
The effects of tea on your body are vast...
Recent studies have shown that Green Tea may in fact be cancer inhibiting. Although the tests so far have only been performed on mice, there is evidece that the mice that consumed green tea daily (instead of water) and were then exposed to cancer-inducing agents, developed fewer cancers than the control group of mice that did not drink any green tea.
The tannin found in tea, according to scientists, aids in the prevention and healing of medical conditions from within your intestinal tract. Beneficial enzymes are activated by the minerals present in tea which help to lower your cholesterol. The flouride helps to reduce tooth decay.
Studies have shown that the polyphenols found within tea have antiviral and antibacterial properties.
The B group vitamins enhance your day to day vitality. Theophylline, found in tea acts as a diuretic, expands your arteries and strengthens your heart muscles.
All types of tea (except Herbal Teas) contain Thephylline in small amounts. Theophylline is a close relative of caffeine and has been studied for its effect on our bodies. It has been used as a stimulant to treat asthma. If taken in small doses it is useful in opening up the bronchioles of the lungs.
Tea can help to lower your cholesterol.
Flavonoids in the tea produce a calming effect on you. As well as lowering your cholesterol, tea is also thought to stabilize your blood sugar and to help in lowering your blood pressure.
There is still a lot of research to be completed on the health benefits of drinking tea. Eastern cultures have long used tea for all of the above and a lot, lot more. Tea may well end up being much more diverse and healthy than we ever realised.
Sunday, March 30, 2014
Thursday, March 27, 2014
Tea Linen
The history of Linen dates back many thousands of years. The term Tea Linen is a generalised term used for describing the Linens that are used at teatime. Tea Linens have had a long association with all types of different tea occasions. For example Afternoon Tea, Formal Tea, High Tea and even nowdays, occasions like Bridal Shower Teas.
Traditionally, the tea table would be covered with a white linen cloth, also known as a tea cloth. Cloth napkins were also used after the mid to late 1800's.
Linens were considered family heirlooms and passed down from generation to generation. The life of each piece of Linen was precisely recorded in a Household Journal by servants.
Tea Linen pieces that you might use. . .
Milk Jug Cover - A small covering for milk jugs to keep the flies and insects out of the milk. Usually hand crocheted and has small, decorative glass beads around the edges for weights. Sometimes sea-shells were used as weights instead.
Napkin or Tea Napkin - A small piece of Linen or other cloth, usually square in shape, that is used for wiping your fingers or mouth upon at meal times. A Tea Napkin is smaller in size and usually reserved for teatime.
Tablecloth - A large cloth used for covering and protecting tables at meal times.
Tea Cosies or Tea Cozies - A Tea Cosy (or Tea Cozy) is an artistically created cover that has been designed to fit a teapot. Their purpose is to keep your teapot and tea hot. Their history dates back to the mid to late 1800's and they were often lovingly handcrafted. Traditionally, Tea Cosies were knitted, hand embroidered, crocheted or quilted. Tea Cosies today can be any shape size colour or material.
Tea Table Cloth or Tea Cloth - A small cloth that is used for covering your tea table, often decoratively embroidered. The term Tea Cloth is sometimes also used for a cloth that is used for drying dishes.
Tea Towel - Similar to the Tea Cloth, a Tea Towel is a small towel used for drying dishes.
Tray Cloth - A small cloth especially designed to cover and protect your tea tray when serving tea.
White Linen
The most popular Table Linen, up until the early 20th Century, was white and in particular White Damask. Coloured Damask Linens were used in the early 20th Century but were considered for use only at informal luncheons. Formal occasions called for all-white table linens.
Cloth napkins were used prior to the invention of forks
Cloth napkins were used due to necessity, prior to the invention of forks. The cloth napkin was embraced by many countries worldwide, albeit one in particular.
This observation was recorded in a letter sent home by a Frenchman visiting America in 1782;
"The table is covered with a very generous cloth which overlaps the table and also serves the purpose of being a napkin. Each person seated at the table uses the extra large overhang of tablecloth in front of himself. Laundry day, I'm afraid, also isn't very often."
Traditionally, the tea table would be covered with a white linen cloth, also known as a tea cloth. Cloth napkins were also used after the mid to late 1800's.
Linens were considered family heirlooms and passed down from generation to generation. The life of each piece of Linen was precisely recorded in a Household Journal by servants.
Tea Linen pieces that you might use. . .
Milk Jug Cover - A small covering for milk jugs to keep the flies and insects out of the milk. Usually hand crocheted and has small, decorative glass beads around the edges for weights. Sometimes sea-shells were used as weights instead.
Napkin or Tea Napkin - A small piece of Linen or other cloth, usually square in shape, that is used for wiping your fingers or mouth upon at meal times. A Tea Napkin is smaller in size and usually reserved for teatime.
Tablecloth - A large cloth used for covering and protecting tables at meal times.
Tea Cosies or Tea Cozies - A Tea Cosy (or Tea Cozy) is an artistically created cover that has been designed to fit a teapot. Their purpose is to keep your teapot and tea hot. Their history dates back to the mid to late 1800's and they were often lovingly handcrafted. Traditionally, Tea Cosies were knitted, hand embroidered, crocheted or quilted. Tea Cosies today can be any shape size colour or material.
Tea Table Cloth or Tea Cloth - A small cloth that is used for covering your tea table, often decoratively embroidered. The term Tea Cloth is sometimes also used for a cloth that is used for drying dishes.
Tea Towel - Similar to the Tea Cloth, a Tea Towel is a small towel used for drying dishes.
Tray Cloth - A small cloth especially designed to cover and protect your tea tray when serving tea.
White Linen
The most popular Table Linen, up until the early 20th Century, was white and in particular White Damask. Coloured Damask Linens were used in the early 20th Century but were considered for use only at informal luncheons. Formal occasions called for all-white table linens.
Cloth napkins were used prior to the invention of forks
Cloth napkins were used due to necessity, prior to the invention of forks. The cloth napkin was embraced by many countries worldwide, albeit one in particular.
This observation was recorded in a letter sent home by a Frenchman visiting America in 1782;
"The table is covered with a very generous cloth which overlaps the table and also serves the purpose of being a napkin. Each person seated at the table uses the extra large overhang of tablecloth in front of himself. Laundry day, I'm afraid, also isn't very often."
Wednesday, March 26, 2014
Tea Cosies - a warm history
The history of tea cosies, also known as tea cozies, dates back to the mid to late 1800's. At this time tea cosies were appearing in many households across Britain.
Tea cosies were traditionally knitted, crocheted, hand embroidered and quilted.
Rumours abound as to the actual events that led up to the invention of a tea cosy for your teapot.
our cosy hats off to tea . . .
One such tale recounts the story of an Irish farmer, who upon his woolen hat falling on top of his freshly brewed pot of tea, discovered that his tea was extraordinarily hot when it came time to pour.
His wife set about knitting his teapot a proper woolen cover to keep his tea hot and thus the humble tea cosy was born.
However they came to be, Tea Cosies do actually help to preserve the flavours and aromas of your favourite tea.
By using a Tea Cosy, your tea will stay piping hot for you to enjoy your first, second and even third cup of tea. And they look so sweet and 'olde wordly fashioned' too.
Using a Tea Cosy
Use a Tea Cosy on your teapot whilst steeping your tea. Remove the tea leaves once your tea is ready and place the Tea Cosy back on your teapot. It really is nice to have 2 or more cups of tea as hot as the first one.
A tea cosy will ensure that your tea stays hot. Constructed with an insulated layer, tea cosies help to preserve the exquisite flavours and aromas of your tea. If making 2nd and 3rd cups of tea, using a Tea Cosy is ideal
Tea cosies were traditionally knitted, crocheted, hand embroidered and quilted.
Rumours abound as to the actual events that led up to the invention of a tea cosy for your teapot.
our cosy hats off to tea . . .
One such tale recounts the story of an Irish farmer, who upon his woolen hat falling on top of his freshly brewed pot of tea, discovered that his tea was extraordinarily hot when it came time to pour.
His wife set about knitting his teapot a proper woolen cover to keep his tea hot and thus the humble tea cosy was born.
However they came to be, Tea Cosies do actually help to preserve the flavours and aromas of your favourite tea.
By using a Tea Cosy, your tea will stay piping hot for you to enjoy your first, second and even third cup of tea. And they look so sweet and 'olde wordly fashioned' too.
Using a Tea Cosy
Use a Tea Cosy on your teapot whilst steeping your tea. Remove the tea leaves once your tea is ready and place the Tea Cosy back on your teapot. It really is nice to have 2 or more cups of tea as hot as the first one.
A tea cosy will ensure that your tea stays hot. Constructed with an insulated layer, tea cosies help to preserve the exquisite flavours and aromas of your tea. If making 2nd and 3rd cups of tea, using a Tea Cosy is ideal
Tuesday, March 25, 2014
How to Brew Tea
Often asked how to make or brew a good pot of tea, there are many ways to make your favourite pot or cup of tea. This is a general guide to a great tasting cup. Of course you can vary the suggestions according to your own individual tastes. You'll be surprised at just how easy brewing tea is.
Store your tea in a clean, dry, airtight container, away from light and odours.
Fresh Water
Always use freshly drawn water. Never reheat your your water as it contains less oxygen and will give your tea a stale taste.
Preheat
Preheat your teapot by filling it with hot water and then pouring it out through the spout. This ensures that the boiled water is not cooled when it hits the teapot and encourages the tea leaves to unfurl.
Add Tea
Add your favourite Tea straight into your teapot. Alternatively, use a tea infuser, tea sock or teapot filter. Pour the freshly boiled water into the teapot, fit the lid and steep. Using a Tea Cosy at this stage will ensure that your favourite tea stays hot.
Steep
Brew, don't stew. The technical term for 'Brewing Tea' is actually 'Steeping'. See our Brewing Guide (below) for suggested brewing times.
Serve
Serve all the tea, straining if necessary. Add sugar, milk or lemon as desired.
Refill the teapot with freshly boiled water for more cups of tea. Remove tea bags or loose leaf tea after second brewing as tea may become too strong and bitter tasting.
Alternatively, if you are not serving all of your tea straight away and you are not using a teapot infuser or filter etc; you can always strain your freshly brewed tea into another pre-heated teapot to avoid over brewing.
Did you Know? The Chinese first used tea in healing against tumuors, abscesses, bladder ailments and lethargy. Only later in history was it consumed as a refreshing beverage.
Storing Leaf Tea
These tips will ensure that your tea always stays fresh.
Always buy top quality tea leaves. Keep only small amounts of your favourite tea in a tea caddy or tea tin so that you can replenish the supply more frequently. Ensure your tea caddy or tea tin is airtight, clean and dry. Always remove any leftover tea leaf from your tea tin prior to adding your fresh tea leaf. Make sure you use a dry spoon when measuring out your tea leaves from the tin.
Length of Storage if properly stored;
Black Teas may remain flavourful for up to 2 years after harvesting. Green teas are best used within 6 months of picking.
Tea Brewing Guide
Our suggested tea quantities are
Loose Leaf Tea
Allow 1 heaped teaspoon per person and 1 for the teapot.
Tea Bags
Most tea bags make 2 cups,so add according to the number of cups of tea required. Eg: For 4 cups of tea use 2 tea bags. For very strong add an extra teabag
Brewing Times
As a general rule, the larger the tea leaf, the longer the brewing times. As a guide, steep your teas for the following suggested times. Vary according to your own taste.
Green Teas
Use water that has freshly boiled, then cooled briefly, and steep for 2-3 minutes.
Black Teas
Use freshly boiled water and steep for 3-5 minutes.
Oolong Teas
Use freshly boiled water and steep for 5-7 minutes.
If you prefer a weaker tea, taste after 2 minutes.
Teabags brew quicker.
Store your tea in a clean, dry, airtight container, away from light and odours.
Fresh Water
Always use freshly drawn water. Never reheat your your water as it contains less oxygen and will give your tea a stale taste.
Preheat
Preheat your teapot by filling it with hot water and then pouring it out through the spout. This ensures that the boiled water is not cooled when it hits the teapot and encourages the tea leaves to unfurl.
Add Tea
Add your favourite Tea straight into your teapot. Alternatively, use a tea infuser, tea sock or teapot filter. Pour the freshly boiled water into the teapot, fit the lid and steep. Using a Tea Cosy at this stage will ensure that your favourite tea stays hot.
Steep
Brew, don't stew. The technical term for 'Brewing Tea' is actually 'Steeping'. See our Brewing Guide (below) for suggested brewing times.
Serve
Serve all the tea, straining if necessary. Add sugar, milk or lemon as desired.
Refill the teapot with freshly boiled water for more cups of tea. Remove tea bags or loose leaf tea after second brewing as tea may become too strong and bitter tasting.
Alternatively, if you are not serving all of your tea straight away and you are not using a teapot infuser or filter etc; you can always strain your freshly brewed tea into another pre-heated teapot to avoid over brewing.
Did you Know? The Chinese first used tea in healing against tumuors, abscesses, bladder ailments and lethargy. Only later in history was it consumed as a refreshing beverage.
Storing Leaf Tea
These tips will ensure that your tea always stays fresh.
Always buy top quality tea leaves. Keep only small amounts of your favourite tea in a tea caddy or tea tin so that you can replenish the supply more frequently. Ensure your tea caddy or tea tin is airtight, clean and dry. Always remove any leftover tea leaf from your tea tin prior to adding your fresh tea leaf. Make sure you use a dry spoon when measuring out your tea leaves from the tin.
Length of Storage if properly stored;
Black Teas may remain flavourful for up to 2 years after harvesting. Green teas are best used within 6 months of picking.
Tea Brewing Guide
Our suggested tea quantities are
Loose Leaf Tea
Allow 1 heaped teaspoon per person and 1 for the teapot.
Tea Bags
Most tea bags make 2 cups,so add according to the number of cups of tea required. Eg: For 4 cups of tea use 2 tea bags. For very strong add an extra teabag
Brewing Times
As a general rule, the larger the tea leaf, the longer the brewing times. As a guide, steep your teas for the following suggested times. Vary according to your own taste.
Green Teas
Use water that has freshly boiled, then cooled briefly, and steep for 2-3 minutes.
Black Teas
Use freshly boiled water and steep for 3-5 minutes.
Oolong Teas
Use freshly boiled water and steep for 5-7 minutes.
If you prefer a weaker tea, taste after 2 minutes.
Teabags brew quicker.
The History of Teawares
For as long as man has been drinking tea, the need for teawares has always gone hand in hand with the tea industry. From the first tiny Chinese Porcelain Teapots found in tea shipments, to the gorgeous Silver Teapots that were finely crafted in early England.
Tea drinking originated in China (2737 BC). The Chinese used to brew and sip their tea from cups or bowls. The first tiny teapots were made in the Chinese Province of Yixing and were made from red or brown stoneware. The great respect that the Chinese had for nature was also shown in teapots that were crafted in the shapes of animals, tree branches and bamboo.
The first European teapots were designed in the 17th Century. In the 18th Century, as tea became more popular in Europe, so too did the demands for tea equipage.
In the 17th Century
As tea consumption increased throughout England and Europe, 'cottage industries' of craftspeople began specifically making tea wares. In 1670 English Silversmiths were making finely crafted teapots in an attempt to find that perfect serving piece of tea equipage. It wasn't until the 1700's that they decided tea brewed best in round bodied or pear shaped teapots. Up until this time, the teapots used by Europeans had virtually straight up and down sides, like their counterparts, the coffee pot.
Staffordshire
It was in 1698 that Staffordshire Potters began making Teapots, Teacups and Saucers.They were made from red or brown Earthenware.
Brown Betty Teapots
The Brown Betty Teapot has a history that dates back to the end of the 17th Century. Still in production today, these teapots are made from Red Clay from the Bradell Woods area in Stoke-on-Trent. The English continue to be very fond of this distinct Brown Betty Teapot. It continues to be made in the same shape and from the original clay.
Tea chests containing tea shipments from China started to include beautiful and delicate pottery teapots. They were of course made from porcelain or china. These teapots inspired European Potters to create their own teapots from porcelain.
Teawares continued to be created specifically for the tea industry. Beautifully crafted small pear shaped teapots, tea kettles, cream jugs and sugar bowls became fashionable.
Many collectors from around the world today will tell of the delight of finding a piece of teaware from the past. Museums specifically for teawares and also private Collections are abound with the teawares that have helped us enjoy 'taking tea' for many hundreds of years.
Common Teawares or Tea Wares
Caddy Spoon Used to measure tea from a tea caddy.
Lemon Squeezer An item that you hold to squeeze a small wedge of lemon without using your fingers.
Milk/Cream Pitcher/Jug A vessel with a handle used to storeand serve milk or cream at teatime.
Serving Plates/Dessert Plates Decorated fine bone China used for serving the foods that accompany tea.
Sugar Bowl A small container, usually made of glass or china that is used to hold granulated sugar or sugar cubes. May or may not have a lid.
Sugar Tongs Small, delicate tongs used for serving sugar cubes at tea.
Tea Ball a hollow, perforated metal ball used to hold loose tea leaves whilst steeping tea.
Tea Caddy A small box for keeping tea, also known as a tea cannister.
Tea Infuser Usually made from a mesh, enable you to brew the loose tea and lift it out easily.
Tea Strainer A device for straining or filtering the tea leaves from your tea.
Tea Tray Used for carrying a teapot, teacups and saucers etc; when serving tea.
Teabag Tongs Tongs to lift the used teabag from your teacup or teapot.
Teacup A cup in which tea is served.
Teakettle A kettle with a spout and handle in which water is boiled for making tea and other hot beverages like coffee.
Teapot A vessel used for making tea which has a spout, handle and lid.
Teaspoon A small spoon used for stirring tea and coffee.
Tea drinking originated in China (2737 BC). The Chinese used to brew and sip their tea from cups or bowls. The first tiny teapots were made in the Chinese Province of Yixing and were made from red or brown stoneware. The great respect that the Chinese had for nature was also shown in teapots that were crafted in the shapes of animals, tree branches and bamboo.
The first European teapots were designed in the 17th Century. In the 18th Century, as tea became more popular in Europe, so too did the demands for tea equipage.
In the 17th Century
As tea consumption increased throughout England and Europe, 'cottage industries' of craftspeople began specifically making tea wares. In 1670 English Silversmiths were making finely crafted teapots in an attempt to find that perfect serving piece of tea equipage. It wasn't until the 1700's that they decided tea brewed best in round bodied or pear shaped teapots. Up until this time, the teapots used by Europeans had virtually straight up and down sides, like their counterparts, the coffee pot.
Staffordshire
It was in 1698 that Staffordshire Potters began making Teapots, Teacups and Saucers.They were made from red or brown Earthenware.
Brown Betty Teapots
The Brown Betty Teapot has a history that dates back to the end of the 17th Century. Still in production today, these teapots are made from Red Clay from the Bradell Woods area in Stoke-on-Trent. The English continue to be very fond of this distinct Brown Betty Teapot. It continues to be made in the same shape and from the original clay.
Tea chests containing tea shipments from China started to include beautiful and delicate pottery teapots. They were of course made from porcelain or china. These teapots inspired European Potters to create their own teapots from porcelain.
Teawares continued to be created specifically for the tea industry. Beautifully crafted small pear shaped teapots, tea kettles, cream jugs and sugar bowls became fashionable.
Many collectors from around the world today will tell of the delight of finding a piece of teaware from the past. Museums specifically for teawares and also private Collections are abound with the teawares that have helped us enjoy 'taking tea' for many hundreds of years.
Common Teawares or Tea Wares
Caddy Spoon Used to measure tea from a tea caddy.
Lemon Squeezer An item that you hold to squeeze a small wedge of lemon without using your fingers.
Milk/Cream Pitcher/Jug A vessel with a handle used to storeand serve milk or cream at teatime.
Serving Plates/Dessert Plates Decorated fine bone China used for serving the foods that accompany tea.
Sugar Bowl A small container, usually made of glass or china that is used to hold granulated sugar or sugar cubes. May or may not have a lid.
Sugar Tongs Small, delicate tongs used for serving sugar cubes at tea.
Tea Ball a hollow, perforated metal ball used to hold loose tea leaves whilst steeping tea.
Tea Caddy A small box for keeping tea, also known as a tea cannister.
Tea Infuser Usually made from a mesh, enable you to brew the loose tea and lift it out easily.
Tea Strainer A device for straining or filtering the tea leaves from your tea.
Tea Tray Used for carrying a teapot, teacups and saucers etc; when serving tea.
Teabag Tongs Tongs to lift the used teabag from your teacup or teapot.
Teacup A cup in which tea is served.
Teakettle A kettle with a spout and handle in which water is boiled for making tea and other hot beverages like coffee.
Teapot A vessel used for making tea which has a spout, handle and lid.
Teaspoon A small spoon used for stirring tea and coffee.
Sunday, March 23, 2014
Top 20 Favourite Tea Quotes
"Another novelty is the tea-party, an extraordinary meal in that, being
offered to persons that have already dined well, it supposes neither
appetite nor thirst, and has no object but distraction, no basis but
delicate enjoyment."
~ Jean-Anthelme Brillat-Savarin. The Physiology of Taste
"Tea is drunk to forget the din of the world."
~ T'ien Yiheng
"The perfect temperature for tea is two degrees hotter than just right."
~ Terri Guilements
"If a man has no tea in him, he is incapable of understanding truth and beauty."
~ Japanese Proverb
"Come and share a pot of tea, my home is warm and my friendship's free."
~ Emilie Barnes
"Afternoon tea should be provided, fresh supplies with thin bread-and-butter, fancy pastries, cakes etc; being brought in as other guests arrive."
~ Isabella Beeton. The Household Book of Management.
"Great love affairs begin with Champagne and end with tisane."
~ Honore de Balzac
"There is no trouble so great of grave that cannot be much diminished by a nice cup of tea."
~ Bernard-Paul Heroux
"Tea is wealth itself, because there is nothing that cannot be lost, no problem that will not disappear, no burden that will not float away, between the first sip and the last."
~ The Minister of Leaves
"There is a great deal of poetry and fine sentiment in a chest of tea."
~ Ralph Waldo Emerson. Letters and Social Alms
"You can never get a cup of tea large enough, or a book long enough, to suit me."
~ C.S. Lewis
"Love and scandal are the best sweeteners of tea."
~ Henry Fielding. Love in Several Masques
"The mere chink of cups and saucers turns the mind to happy repose."
~ George Gissing
"There is something in the nature of tea that leads us into a world of quiet contemplation of life."
~ Lin Yutang. The Importance of Living
"If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are excited, it will calm you."
~ William Ewart Gladstone
"The spirit of the tea beverage is one of peace, comfort and refinement."
~ Arthur Gray. Little Tea Book
"Under certain circumstances there are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
~ Henry James. Portrait of a Lady 1880
"A land of sheltered homes and warm firesides - firesides that were waiting - waiting for the bubbling bottle and the fragrant breath of tea."
~ Agnes Repplier
"Perhaps it is while drinking tea that I most of all enjoy the sense of leisure."
~ George Gissing
"Take some more tea." the March Hare said to Alice, very earnestly.
"I've had nothing yet," Alice replied in an offended tone, "so I can't take more."
"You mean you can't take less," said the Hatter, "it's very easy to take more than nothing."
"Nobody asked your opinion." said Alice."
~ Lewis Carroll. Alice in Wonderland
~ Jean-Anthelme Brillat-Savarin. The Physiology of Taste
"Tea is drunk to forget the din of the world."
~ T'ien Yiheng
"The perfect temperature for tea is two degrees hotter than just right."
~ Terri Guilements
"If a man has no tea in him, he is incapable of understanding truth and beauty."
~ Japanese Proverb
"Come and share a pot of tea, my home is warm and my friendship's free."
~ Emilie Barnes
"Afternoon tea should be provided, fresh supplies with thin bread-and-butter, fancy pastries, cakes etc; being brought in as other guests arrive."
~ Isabella Beeton. The Household Book of Management.
"Great love affairs begin with Champagne and end with tisane."
~ Honore de Balzac
"There is no trouble so great of grave that cannot be much diminished by a nice cup of tea."
~ Bernard-Paul Heroux
"Tea is wealth itself, because there is nothing that cannot be lost, no problem that will not disappear, no burden that will not float away, between the first sip and the last."
~ The Minister of Leaves
"There is a great deal of poetry and fine sentiment in a chest of tea."
~ Ralph Waldo Emerson. Letters and Social Alms
"You can never get a cup of tea large enough, or a book long enough, to suit me."
~ C.S. Lewis
"Love and scandal are the best sweeteners of tea."
~ Henry Fielding. Love in Several Masques
"The mere chink of cups and saucers turns the mind to happy repose."
~ George Gissing
"There is something in the nature of tea that leads us into a world of quiet contemplation of life."
~ Lin Yutang. The Importance of Living
"If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are excited, it will calm you."
~ William Ewart Gladstone
"The spirit of the tea beverage is one of peace, comfort and refinement."
~ Arthur Gray. Little Tea Book
"Under certain circumstances there are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
~ Henry James. Portrait of a Lady 1880
"A land of sheltered homes and warm firesides - firesides that were waiting - waiting for the bubbling bottle and the fragrant breath of tea."
~ Agnes Repplier
"Perhaps it is while drinking tea that I most of all enjoy the sense of leisure."
~ George Gissing
"Take some more tea." the March Hare said to Alice, very earnestly.
"I've had nothing yet," Alice replied in an offended tone, "so I can't take more."
"You mean you can't take less," said the Hatter, "it's very easy to take more than nothing."
"Nobody asked your opinion." said Alice."
~ Lewis Carroll. Alice in Wonderland
Saturday, March 15, 2014
The Different Types of Teas
There are more than 3,000 different types of teas produced worldwide.
The Camellia Sinesis is an evergreen tree that produces white flowers and can grow up to 9 metres tall if left in its' natural state. The plants are kept trimmed to a bushy and manageable size.
Teas can be divided into 6 main categories: White tea, Black tea, Oolong tea, Green tea, Compressed tea and Flavoured tea. Herbal teas are made from different plants altogether.
White tea is a rare, delicate type of tea grown in China.
White Tea
A very rare type of tea grown in China. When brewed white tea imparts a delicate flavour into the water with little colour.
Tea plants grown in the mountain areas of the Fujian Province produce little buds that are covered in silvery hairs. These give the baby curled up leaves their white appearance.
Black teas were actually discovered by accident.
Black Tea
There are more than 3,000 different types of teas produced worldwide. Discovered by accident, this is a fully fermented tea, picked from young leaves. Black tea accounts for the largest sales worldwide and are generally full flavoured and aromatic.
In the late 1600's, a shipment of semi-fermented tea was delayed on its' journey to Britain. Becoming fully fermented by the time it arrived, this new taste was actually embraced and became popular.
On a tea plantation, the Camellia Sinesis will take 3-5 years to produce quality tea leaves ready for picking.
Oolong Tea
Made from mature leaves this tea is semi-fermented. Oolong tea grown in Thailand is one of the most popular. Coinnoisseurs believe that oolong teas should be savoured on their own.
Green Tea
This tea is green in colour and is not fermented. Green tea has more taste variables and stimulants than any other tea types.
More of a palate cleansing drink for after dinner, rather than drinking with foods. Generally cool clean and refreshing, green tea is best consumed without milk and sugar.
Compressed Tea
The Chinese once used tea as a currency. The leaves were compressed to form a brick and sealed with the official makers stamp. A sheep might of cost 12 bricks of compressed tea.
Today, compressed tea is made by compressing black green or oolong tea leaves tightly together to form bricks, tiny balls, cakes or beautiful 3D floral shapes.
Flavoured Teas are a delicious alternative.
Flavoured Tea
Flavoured teas are made by using black, green or oolong teas and adding natural oils for flavouring or spices and dried fruit and flowers. Flavours are added in either the form of granules or as a liquid sprayed onto the leaves.
The varieties of flavoured teas is steadily growing as people like to explore with all the new taste sensations. The tea flavours and additions can range from Jasmine flowers, Rose petals, Orchids, Gardenia, Lemon, Orange, Mango, Ginger, Mint, Cinnamon, Cardamom, Caramel, Chocolate, Raisin, Sticky Toffee and Vanilla - just to name a few.
Herbal Teas
Herbal Teas are not made from the tea plant Camellia Sinesis. They are made from various parts of other plants that each have their own tastes, characteristics and benefits.
Some popular Herbal Teas are Aniseed, Bergamot, which is a small Chinese citrus fruit (also found in Earl Grey Tea), Camomile, Cranberry, Ginger, Jasmine, Lavender, Lemon, Mint, Peppermint and Rosehip.
The Camellia Sinesis is an evergreen tree that produces white flowers and can grow up to 9 metres tall if left in its' natural state. The plants are kept trimmed to a bushy and manageable size.
Teas can be divided into 6 main categories: White tea, Black tea, Oolong tea, Green tea, Compressed tea and Flavoured tea. Herbal teas are made from different plants altogether.
White tea is a rare, delicate type of tea grown in China.
White Tea
A very rare type of tea grown in China. When brewed white tea imparts a delicate flavour into the water with little colour.
Tea plants grown in the mountain areas of the Fujian Province produce little buds that are covered in silvery hairs. These give the baby curled up leaves their white appearance.
Black teas were actually discovered by accident.
Black Tea
There are more than 3,000 different types of teas produced worldwide. Discovered by accident, this is a fully fermented tea, picked from young leaves. Black tea accounts for the largest sales worldwide and are generally full flavoured and aromatic.
In the late 1600's, a shipment of semi-fermented tea was delayed on its' journey to Britain. Becoming fully fermented by the time it arrived, this new taste was actually embraced and became popular.
On a tea plantation, the Camellia Sinesis will take 3-5 years to produce quality tea leaves ready for picking.
Oolong Tea
Made from mature leaves this tea is semi-fermented. Oolong tea grown in Thailand is one of the most popular. Coinnoisseurs believe that oolong teas should be savoured on their own.
Green Tea
This tea is green in colour and is not fermented. Green tea has more taste variables and stimulants than any other tea types.
More of a palate cleansing drink for after dinner, rather than drinking with foods. Generally cool clean and refreshing, green tea is best consumed without milk and sugar.
Compressed Tea
The Chinese once used tea as a currency. The leaves were compressed to form a brick and sealed with the official makers stamp. A sheep might of cost 12 bricks of compressed tea.
Today, compressed tea is made by compressing black green or oolong tea leaves tightly together to form bricks, tiny balls, cakes or beautiful 3D floral shapes.
Flavoured Teas are a delicious alternative.
Flavoured Tea
Flavoured teas are made by using black, green or oolong teas and adding natural oils for flavouring or spices and dried fruit and flowers. Flavours are added in either the form of granules or as a liquid sprayed onto the leaves.
The varieties of flavoured teas is steadily growing as people like to explore with all the new taste sensations. The tea flavours and additions can range from Jasmine flowers, Rose petals, Orchids, Gardenia, Lemon, Orange, Mango, Ginger, Mint, Cinnamon, Cardamom, Caramel, Chocolate, Raisin, Sticky Toffee and Vanilla - just to name a few.
Herbal Teas
Herbal Teas are not made from the tea plant Camellia Sinesis. They are made from various parts of other plants that each have their own tastes, characteristics and benefits.
Some popular Herbal Teas are Aniseed, Bergamot, which is a small Chinese citrus fruit (also found in Earl Grey Tea), Camomile, Cranberry, Ginger, Jasmine, Lavender, Lemon, Mint, Peppermint and Rosehip.
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