Water quality is a major contributor to an enjoyable cup of tea. The water should be clear and free of any sediment and minerals. It also should be freshly drawn because the oxygen content of fresh and running water is high and contributes to the... Continue reading
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Any tea supplier who packs teas in pyramid shaped teabags and calls them silk or silken is stating an untruth, in short they are lying! In reality the material used is nylon, most of it not bio degradable. If a tea supplier can deliberately lie... Continue reading
While tea grew wild in parts of China and India before organised cultivation of the crop took place, it was drunk in the monasteries by monks as an aid to meditation. Tea was introduced to the British Royal family by a Portugese Princess ‘Catherine of... Continue reading
Tea is hygroscopic, which simply means it readily absorbs any flavours and aromas introduced to it or placed close to it. If you store opened tea or teabags close to strong flavoured items such as coffee or onions, you will have coffee or onion flavoured tea... Continue reading
Tea is usually classified as Black e.g. English Breakfast, Green e.g. Sencha, Oolong e.g. Ti Kwan Yin (Goddess of Mercy) and White e.g. Silver Needles. However Chinese teas have two additional classes which are Yellow tea e.g. Huo Shan Huang Ya from the Anhui Province and Red tea e.g. some... Continue reading