As the temperatures rise, many people are looking for a refreshing and hydrating drink to beat the heat. Enter cold brew tea, a delicious and easy-to-make beverage that has taken the tea world by storm. In this article, we'll explore what cold brew tea is, its benefits, and how to make the perfect cup in a snap with Qi Aerista Smart Tea Brewer.
What is Cold Brew Tea?
Cold brew tea is exactly what it sounds like: tea that is brewed using cold water instead of hot water. Unlike traditional hot tea, which is brewed quickly and steeped for a short period of time, cold brew tea is typically steeped for several hours (or even overnight) in a mixture of cold water and tea leaves. The result is a smooth and flavorful tea that is perfect for hot summer days. With Qi Aerista, we can shorten the whole brewing process from hours to just a matter of minutes.
What Types of Tea Are Best for Cold Brew?
Some teas that work particularly well for cold brewing include black tea, green tea, and herbal tea blends. Here are some tips on how to select the right tea for your taste preferences and the occasion:
Benefits of Cold Brew Tea
There are several benefits to drinking cold brew tea, including:
How to Brew Perfect Cold Brew Tea with Qi Aerista
Making cold brew tea in the traditional way is relatively easy but takes a really long time. Often we need to steep the tea leaves in a pitcher of water inside the refrigerator for at least 8 hours or overnight. Qi Aerista's patented brewing system greatly quickens the cold brew process and get it done in as little as just 10 minutes. Simply follow these steps:
In conclusion, cold brew tea is the perfect refreshment for summer. With its smooth flavor, lower caffeine content, and cool refreshing taste, it’s no wonder why cold brew tea has become increasingly popular. Plus, with Qi Aerista, you can enjoy a perfectly brewed cup of cold brew tea in just a matter of minutes, making it a convenient and delicious way to stay cool and hydrated all summer long. So why not give it a try and see for yourself what all the buzz is about?
However, strong tea can be bitter and astringent due to its high tannin content. Adding milk can magically neutralize the taste, leading to the many types of rich and creamy milk tea enjoyed worldwide.
Brewing strong tea is not as simple as steeping tea leaves for a longer time. To achieve the perfect cup, keep the following tips in mind:
How to Brew Perfect Strong Tea with Qi Aerista
Brew Strong Tea with Qi Aerista Smart Tea Brewer
While immersing a tea bag is not enough to make great-tasting strong tea, Qi Aerista Smart Tea Brewer's patented brewing system makes the process easy. Follow these simple steps:
In conclusion, strong tea is a great option for tea lovers who enjoy a bold flavor and high caffeine content. By following these tips for brewing strong tea with Qi Aerista, you can enjoy a perfect cup of strong tea every time. So next time you’re in the mood for a strong cup of tea, give these tips a try and see the difference for yourself. Happy brewing!
]]>Chrysanthemum Floral Tea
Floral tea is a unique and enjoyable experience for tea lovers who want to explore different flower-based tastes and aromas in their tea. Floral teas can be made by infusing dried or fresh flowers in hot water, and they come in a variety of fragrant and delicate flavors, each with its own set of health benefits.
In this blog article, we'll explore what floral tea is, its benefits, and some of the most popular floral tea blends. We will also describe how to brew the perfect cup of floral tea with Qi Aerista Smart Tea Brewer.
What is Floral Tea
Floral tea, also categorized as herbal tea or tisane, is a type of tea that is made from the flowers, leaves, and sometimes other parts of plants such as fruits, roots, or herbs. In its pure form, it does not contain any actual tea leaves from the Camellia sinensis plant.
Floral tea can be made from a variety of flowers, such as chamomile, hibiscus, rose, lavender, jasmine, and many others. These flowers are often dried and steeped in hot water, which releases their natural flavors and aromas. Some floral teas may also include additional actual teas, herbs or spices to enhance their flavor or provide additional health benefits.
Floral teas are often consumed for their soothing and calming properties and are sometimes used as a natural remedy for various health conditions, such as insomnia, anxiety, or digestive issues. They can be enjoyed hot or cold, and are often served plain or sweetened with honey or other natural sweeteners.
History of Floral Tea
The use of flowers in tea has been around for centuries, and it's believed to have originated in China, where they have long used flowers like chrysanthemum, jasmine, and rose in their tea. The practice of using flowers in tea has spread throughout the world, and today, there are many different types of floral teas available to choose from.
Types of Floral Tea
There are many types of floral tea, each with its own unique flavor and aroma. Some of the most common types of floral tea include:
Processing of Floral Tea
The processing of floral tea can vary depending on the specific type of flower used. However, in general, the processing of floral tea involves the following steps:
Overall, the processing of floral tea is generally simpler and less complex than the processing of traditional tea made from the Camellia sinensis plant, as floral tea does not undergo the same withering, oxidation, and rolling processes. However, some flowers, such as jasmine, may undergo scenting processes to enhance their aroma and flavor.
Health Benefits of Floral Tea
Floral teas, like many herbal teas, can have various health benefits depending on the specific flower used. Here are some common health benefits associated with different types of floral teas:
It's important to note that while floral teas can have health benefits, they should not be used as a substitute for medical treatment or advice. It's always best to consult with a healthcare provider before using herbal remedies, especially if you have a medical condition or are taking medication.
How to Brew Perfect Floral Tea with Qi Aerista
Brew Floral Tea with Qi Aerista Smart Tea Brewer
Brewing the perfect cup of herbal tea with Qi Aerista Smart Tea Brewer is easy and straightforward. Here are some simple steps to follow:
Floral tea is a wonderful and unique way to enjoy the flavors and aromas of flowers in your tea. Whether you're looking for a natural remedy for stress or anxiety, or simply want to explore new tastes and experiences, floral tea is a great choice. With so many different varieties to choose from, there's sure to be a floral tea that's perfect for your taste and needs.
]]>Rooibos Herbal Tea
Are you looking for a healthy and delicious alternative to traditional tea? Look no further than herbal tea! Herbal tea is a type of tea made from a variety of plants and herbs, and it offers a wide range of health benefits and delicious flavors.
In this blog article, we'll explore what herbal tea is, its benefits, and some of the most popular herbal tea blends. We will also describe how to brew the perfect cup of herbal tea with Qi Aerista Smart Tea Brewer.
What is Herbal Tea?
Herbal tea, also known as tisane, is a type of tea that is made from the leaves, flowers, seeds, or roots of various plants and herbs. Unlike traditional tea, which is made from the Camellia sinensis plant, herbal tea generally does not contain caffeine. This makes it a great option for those who are sensitive to caffeine or looking to cut back on their caffeine intake.
Types of Herbal Tea
There are many different types of herbal tea blends, each with its own unique flavor and health benefits. Some of the most popular herbal tea blends include:
Processing of Herbal Tea
The processing of herbal tea depends on the type of herbs used, but generally, it involves the following steps:
It's worth noting that herbal teas are not fermented or oxidized like traditional teas (such as black tea or green tea), which undergo different processing steps. Instead, herbal teas are generally made using a combination of the above steps, with a focus on preserving the natural flavor and health properties of the herbs.
Benefits of Herbal Tea
Herbal tea offers a wide range of health benefits, including:
How to Brew Perfect Herbal Tea with Qi Aerista
Brew Herbal Tea with Qi Aerista Smart Tea Brewer
Brewing the perfect cup of herbal tea with Qi Aerista Smart Tea Brewer is easy and straightforward. Here are some simple steps to follow:
In conclusion, herbal tea is a healthy and delicious alternative to traditional tea. With its wide range of health benefits and delicious flavors, it's no wonder why herbal tea has become so popular. So why not give it a try and see for yourself what all the buzz is about? Whether you're looking to relax after a long day, support your digestive health, or boost your immune system, there's a herbal tea blend out there for you.
]]>Tie Guan Yin (Iron Goddess) Oolong Tea
Oolong tea is a traditional Chinese tea that has been enjoyed for centuries. Known for its rich and complex flavor profile, oolong tea is often described as a combination of the lightness of green tea and the richness of black tea. Unlike green and black teas, oolong tea is partially oxidized, giving it a flavor profile that is somewhere in between the two.
In this blog, we will explore oolong tea’s history, characteristics, types, and health benefits. We will also describe how to brew the perfect cup of oolong tea with Qi Aerista Smart Tea Brewer.
What is Oolong Tea?
Oolong tea is a partially fermented tea that falls somewhere between green tea and black tea on the spectrum. It is made from the leaves of the Camellia Sinensis plant and is known for its unique flavor profile, which can range from light and floral to rich and smoky. The level of oxidation in oolong tea can vary greatly, depending on the specific type of oolong tea.
History of Oolong Tea
Oolong tea has a long and rich history that dates back to the Tang dynasty (618-907). It was first produced in the Fujian province of China. It was during the Ming dynasty (1368-1644) that oolong tea gained popularity, and its production spread to other regions of China.
The name "oolong" is derived from the Chinese name "wu long," which means "black dragon." The tea is named after the dark, twisted leaves that resemble the shape of a dragon.
Types of Oolong Tea
There are many types of oolong tea, which can vary greatly in flavor, aroma, and appearance. Here are some of the most common types of oolong tea:
These are just a few examples of the many types of oolong tea available, each with their own unique characteristics and qualities.
Processing of Oolong Tea
The processing of oolong tea involves several steps that are designed to partially oxidize the tea leaves, resulting in a unique and complex flavor profile. Here are the basic steps in oolong tea processing:
Depending on the specific type of oolong tea being produced, additional steps may be added or modified to achieve the desired flavor and aroma. The overall goal of oolong tea processing is to create a tea with a unique balance of sweetness, floral notes, and astringency that sets it apart from other types of tea.
Why is Oolong Tea So Special?
Oolong tea is special for several reasons. One of the main reasons is its unique flavor profile, which is somewhere in between green tea and black tea. This makes oolong tea perfect for those who prefer a more nuanced tea. Oolong tea is also incredibly versatile and can be enjoyed plain or with a variety of flavors, such as lemon, mint, or ginger. Additionally, oolong tea is known for its numerous health benefits, which we will discuss in more detail later in this article.
Health Benefits of Oolong Tea
Oolong tea is not just delicious, it also has numerous health benefits. Research has shown that drinking oolong tea can help improve mental alertness, boost your immune system, and reduce your risk of heart disease. Oolong tea is also a great source of antioxidants, which can help protect your cells from damage. Additionally, oolong tea has been shown to aid in weight loss and may even help lower your risk of certain types of cancer.
How to Brew Perfect White Tea with Qi Aerista
Brew Oolong Tea with Qi Aerista Smart Tea Brewer
Brewing the perfect cup of oolong tea with Qi Aerista Smart Tea Brewer is easy and straightforward. Here are some simple steps to follow:
Oolong tea is a delicious and healthy beverage that has been enjoyed for centuries. With its complex flavor profile and many potential health benefits, it is no wonder that oolong tea has become a popular choice among tea drinkers worldwide. Whether you enjoy it hot or cold, oolong tea is the perfect choice for a refreshing and healthful beverage.
]]>Shu Pu'er Tea
Pu'er tea, also known as Pu-erh tea, is a type of fermented tea that originated in the Yunnan province of China. This tea has been around for centuries, and its unique fermentation process gives it a distinct earthy flavor that sets it apart from other types of tea.
In this blog article, we will explore what Pu'er tea is, its history, its varieties, its health benefits, and how to brew and enjoy it with the Qi Aerista Smart Tea Brewer.
What is Pu'er Tea?
Pu'er tea is made from the Camellia Sinensis plant and is produced in the Yunnan province of China. The leaves are harvested, dried, and then undergo a natural fermentation process, during which they are exposed to humidity and bacteria. This process takes place over a period of several months to several years and is what gives Pu'er tea its unique flavor profile.
The aging process of Pu'er tea is what sets it apart from other teas. Unlike other teas that are meant to be consumed fresh, Pu'er tea improves with age. Over time, the tea's flavor becomes smoother, more complex, and more pronounced. Some Pu'er teas can age for over 50 years, and the flavor profile can change dramatically as the tea ages.
The result of this aging and fermentation process is a tea that has a deep, rich flavor that is often described as earthy or woody. It has a distinct aroma that is reminiscent of damp soil, which many people find appealing. Pu'er tea is also known for its health benefits, which include aiding in digestion and reducing cholesterol levels.
One of the most interesting things about Pu'er tea is that it can be enjoyed in several different ways. Some people prefer to drink it straight, while others like to mix it with other teas or spices. Some even enjoy it as a tea ceremony, where the tea is slowly brewed over several hours.
History of Pu'er Tea
Pu'er tea has a long and storied history, dating back over 1,000 years. It was first produced in the Yunnan province of China, which is known for its rich biodiversity and favorable climate for tea production. In the early days, Pu'er tea was often consumed by travelers and traders as a way to refresh themselves on long journeys.
Over time, Pu'er tea became increasingly popular among the Chinese people, and its production and consumption spread throughout the country. Today, Pu'er tea is enjoyed by tea enthusiasts all over the world, and it is widely recognized as one of the finest types of tea available.
Types of Pu'er Tea
There are two main types of Pu'er tea:
Pu'er tea is available in two main forms: loose-leaf and compressed. Loose-leaf Pu'er tea is the most traditional form, and it is made by simply aging the leaves. Compressed Pu'er tea, on the other hand, is made by pressing the aged tea leaves into cakes or bricks. This process makes the tea more convenient to transport and store.
Processing of Pu’er Tea
The processing for Pu'er tea can vary depending on the specific variety and style of tea. For Raw (Sheng) Pu'er, it generally involves the following steps:
For Ripe (Shu) Pu'er, it generally involves the following steps:
Health Benefits of Pu'er Tea
Pu'er tea is also known for its health benefits. It has been shown to improve digestion, lower cholesterol levels, and boost the immune system. It is also believed to help with weight loss, as it has a natural ability to increase metabolism. In addition, Ripe (Shu) Pu'er tea is said to help with stress relief, and its calming properties are said to help with sleep.
How to Brew Perfect Pu’er Tea with Qi Aerista
Brew Pu'er Tea with Qi Aerista Smart Tea Brewer
It is commonly recommended that you rinse the Pu’er tea leaves with hot water before brewing, as this will help expand the compressed tea leaves and improve the flavor of the tea.
Therefore we will adapt a slightly different procedure to brew the perfect cup of Pu’er tea with Qi Aerista Smart Tea Brewer. Here are some simple steps to follow:
Pu'er tea is a unique and flavorful type of tea that has been enjoyed for centuries. Its fermentation process gives it a distinct earthy flavor that is unlike any other type of tea. Whether you prefer raw or ripe Pu'er tea, this tea is sure to delight your senses and provide you with a range of health benefits. So the next time you're looking for a new tea to try, consider giving Pu'er tea a try – you won't be disappointed!
]]>Bai Mudan (White Peony) White Tea
White tea is a type of tea that has been consumed for centuries in China and other parts of Asia. It is made from the leaves and buds of the Camellia Sinensis plant, which are picked and then processed in a unique way to create a delicate and flavorful tea.
In this blog article, we will explore what white tea is, its history, the health benefits of white tea, the different types of white tea available, and how to brew and enjoy it with the Qi Aerista Smart Tea Brewer.
What is White Tea?
White tea is a type of tea mainly made from tea leaves and buds of the Camellia Sinensis plant. The pickings are then withered and dried before being packaged and sold.
It is characterized by its delicate flavor, pale color, and high levels of antioxidants. It is often enjoyed for its subtle, floral taste and is sometimes blended with other herbs or fruit flavors to create unique tea blends. White tea is one of the five main types of tea, along with green, black, oolong and dark (Pu’er) tea.
History of White Tea
White tea has a long history that dates back to the Song Dynasty in China about 1000 years ago. It was originally enjoyed by royalty and was considered a luxury item. Today, white tea is enjoyed all over the world and is becoming increasingly popular due to its numerous health benefits.
Types of White Tea
There are 3 main types of white tea, each with its own unique flavor and characteristics. Here is the rundown:
Processing of White Tea
The processing of white tea is relatively simple and involves minimal processing, which helps to preserve the delicate and subtle flavors and aromas of the tea. Here are the basic steps in white tea processing:
Unlike other types of tea, white tea is not rolled or shaped, which gives it its distinctive appearance and flavor. White tea is not intentionally oxidized, but some minimal oxidation may occur naturally during the withering and drying stages of processing.
The minimal processing involved in white tea production means that it retains many of the natural antioxidants and other beneficial compounds found in the tea leaves. The result is a light, delicate tea with subtle floral notes and a sweet, refreshing taste that is prized by tea enthusiasts around the world.
Why is White Tea So Special?
White tea is special for a number of reasons. One of the main reasons is its delicate flavor, which is light and subtle. This makes it perfect for those who prefer a more nuanced tea. White tea is also known for its numerous health benefits, which we will explore in more detail later in this article. Additionally, white tea is incredibly versatile and can be enjoyed plain or with a variety of flavors such as lemon, mint, or ginger.
Health Benefits of White Tea
White tea is not just a delicious beverage, it also has numerous health benefits. Research has shown that drinking white tea can help boost your immune system, lower your risk of heart disease, and reduce your risk of certain types of cancer. White tea is also a great source of antioxidants, which can help protect your cells from damage. Additionally, white tea has been shown to improve mental alertness and may even help with weight loss.
How to Brew Perfect White Tea with Qi Aerista
Brew White Tea with Qi Aerista Smart Tea Brewer
Brewing the perfect cup of white tea with Qi Aerista Smart Tea Brewer is easy and straightforward. Here are some simple steps to follow:
White tea is a delicate and refreshing beverage that offers a range of potential health benefits. It is a great choice for those who enjoy the taste of tea but prefer a milder flavor. If you haven't tried white tea yet, it's worth giving it a try and seeing if it's the right tea for you.
]]>Longjing (Dragonwell) Green Tea
Green tea has been enjoyed for thousands of years and is a staple in China and other cultures around the world. Known for its refreshing flavor and numerous health benefits, green tea is a must-try for anyone who loves tea.
In this blog article, we will explore what green tea is, its history, and why it is so popular. We will also delve into the many health benefits that green tea has to offer and how you can brew the perfect cup of green tea with the Qi Aerista Smart Tea Brewer.
What is Green Tea?
Green tea is a type of tea that is made from the leaves of the Camellia Sinensis plant. Unlike black tea, the leaves are not oxidized, which gives green tea its unique flavor and lighter color. Green tea is one of the five main types of tea, along with black, white, oolong and dark (Pu’er) tea.
History of Green Tea
Green tea has a long and rich history that dates back thousands of years. It is believed to have originated in China and was used for both medicinal and ceremonial purposes. The earliest written references to green tea date back to the 8th century AD, during the Tang Dynasty. Today, green tea is enjoyed all over the world and is a staple in many cultures, particularly in Asia.
Types of Green Tea
Some of the most popular types of green tea include:
These are just a few of the many popular types of green tea. Whether you prefer a light, delicate flavor or a bold, toasty taste, there is a green tea out there for everyone.
Processing of Green Tea
The processing of green tea typically involves the following steps:
The processing of green tea is designed to preserve the natural flavor and aroma of the tea leaves while preventing oxidation, which results in a delicate, grassy flavor and a pale green or yellowish green color in the finished tea.
Why is Green Tea so Popular?
Green tea is popular for a number of reasons. One of the main reasons is its refreshing flavor, which is perfect for those who love a light and crisp tea. Green tea is also known for its numerous health benefits, which we will explore in more detail later in this article. Additionally, green tea is incredibly versatile and can be enjoyed plain or with a variety of flavors such as lemon, mint, or ginger.
Health Benefits of Green Tea
Green tea is not just a delicious beverage, it also has numerous health benefits. Research has shown that drinking green tea can help boost your metabolism, lower your risk of heart disease, and reduce your risk of certain types of cancer. Green tea is also a great source of antioxidants, which can help protect your cells from damage. Additionally, green tea has been shown to improve mental alertness and may even help with weight loss.
How to Brew Perfect Green Tea with Qi Aerista
Brew Green Tea with Qi Aerista Smart Tea Brewer
Brewing the perfect cup of green tea with the Qi Aerista Smart Tea Brewer is easy and straightforward. Here are some simple steps to follow:
Green tea is a refreshing and healthy beverage that has been enjoyed for thousands of years. With its crisp flavor and numerous health benefits, it's no wonder why it's so popular. Whether you prefer it plain or with a twist, green tea is a must-try for tea lovers everywhere. So why not give it a try and see for yourself why green tea is so beloved?
]]>Assam Black Tea
Black tea is a staple beverage for millions of people around the world. It's known for its robust and rich flavor, making it a popular choice for tea lovers everywhere.
In this blog article, we will explore what black tea is, its history, and why it is so popular. We will also delve into the many health benefits that black tea has to offer and how you can brew the perfect cup of black tea with the Qi Aerista Smart Tea Brewer.
What is Black Tea?
Black tea is a type of tea that is made from the leaves of the Camellia Sinensis plant. The leaves are allowed to fully oxidize, which gives them their dark color and bold flavor. Black tea is one of the 5 main types of tea, along with green, white, oolong, and dark (Pu'er) tea.
History of Black Tea
Black tea has been enjoyed for centuries and is believed to have originated in China. From there, it spread to other parts of Asia and eventually to Europe and the rest of the world. Today, black tea is the most popular type of tea in the world, with countries such as India, Sri Lanka, and Kenya being some of the largest producers.
Types of Black Tea
Some of the most popular types of black tea include:
These are just a few of the many types of black tea available. Each type of black tea offers a unique flavor profile and is enjoyed for its individual qualities.
Processing of Black Tea
The processing of black tea involves several steps, including withering, rolling, oxidation, and drying. Here is a brief overview of the black tea processing steps:
The exact processing methods used for black tea can vary depending on the region and the tea variety. However, the general process of withering, rolling, oxidizing, and drying is consistent across most black tea production. The end result is a tea with a strong, robust flavor and a rich, reddish-brown color that is popular around the world.
Why is Black Tea so Popular?
One of the reasons black tea is so popular is its bold and rich flavor. Unlike green tea, which has a light and grassy taste, black tea has a full-bodied flavor that is perfect for those who love a strong cup of tea. Black tea is also known for its versatility and can be enjoyed plain, with milk and sugar, or with a variety of flavors such as spices and fruits.
Health Benefits of Black Tea
Black tea is not just a delicious beverage, it also has numerous health benefits. Research has shown that drinking black tea can help lower your risk of heart disease, stroke, and certain types of cancer. Also, black tea has been shown to improve mental alertness and may even help with weight loss.
How to Brew Perfect Black Tea with Qi Aerista
Brew Black Tea with Qi Aerista Smart Tea Brewer
Brewing the perfect cup of black tea with Qi Aerista Smart Tea Brewer is easy and straightforward. Here are some simple steps to follow:
1. Start by adding 1 to 3 cups of water to the brewer's pot.
2. Place your black tea leaves in the infuser basket. One teaspoon of tea leaves per cup of water added is a good starting point, but feel free to adjust to your liking.
3. Place the infuser basket onto the pot and close the lid.
4. Place the pot onto the base. Turn on the brewer.
5. Select the Black tea type and press BREW. The preset brewing temperature is 95°C/203°F. The preset brewing time is 3 minutes. You can adjust the settings on your Qi Aerista app.
6. Qi Aerista completes the brewing process automatically. It first heats the water to the target brewing temperature. Then the patented infusion system kicks in and brews the tea within the preset brewing time.
7. Once the brewing is done, tea leaves and finished tea will separate automatically. The tea will enter the keep warm mode for up to 60 minutes.
8. When ready, just pour out the tea and serve. Add milk and sugar if desired, and enjoy your perfect cup of black tea with Qi Aerista.
Black tea is a rich and robust beverage that has been enjoyed for centuries. With its bold flavor and numerous health benefits, it's no wonder why it's the world's most popular tea. Whether you prefer it plain or with a twist, black tea is a must-try for tea lovers everywhere. So why not give it a try and see for yourself why black tea is so beloved?
When it comes to storing tea there are some important questions to both ask and answer with regards to this one. These questions include, is the tea loose leaf or is it rolled tea (pearls)? Also, is it black, green, oolong or something else? These factors play a role in proper storage of tea.
For example, the lighter green teas lose their flavor and quality faster than the robust black teas. And fermented tea like pu-er is intended to be kept and stored for years. It is helpful to consider tea the same way many people consider wine. Just like wine, tea has its own unique styles, lexicon, attention to terroir, climate, growing techniques, harvesting methods and regions. Giving proper respect and care to how tea and wine are stored makes the difference between a superb beverage and a mediocre cup of something other than just water.
To start, properly stored tea will not “spoil”, meaning it does not necessarily have a shelf life like other food. But, the flavor and quality of your tea will begin to fade over time depending on the type of leaf. Teas that are produced from larger leaves and are tightly packed and rolled like many of the pearl style tea leaves will last much longer than broken or smaller leaves. The more leaves are exposed to air, light, moisture, heat and other aromas the more they will lose their flavor and quality.
Given the prior warnings about excessive light, air, moisture, heat and other flavors and aromas that can leech into the tea to make for a reduced quality tea, lots of care should be taken to find a good spot for your tea. An excellent way to store tea is in an opaque spot, box or tin. One that is air tight or as air tight as possible and is also stored in a cool place free of excess moisture.
Storing your tea with an item or material that can absorb excess moisture such as charcoal is ideal, especially if you live in a climate with high humidity or a heavy rainy season. Vacuum sealed packages or even the classic tin box can be great places for tea storage. Also make sure to store tea in a place that is not surrounded by strong or powerful aromas. Storing tea and coffee alongside one another makes sense due to their shared role as caffeinated pick me ups, but coffee’s powerful aroma can reduce the quality of your tea. The same goes with other foods and spices.
Storing your tea in a cool place should not result in it going in the refrigerator or freezer. However, there are a few reasons as to why. To start, the fridge is home to lots and lots of different food aromas and scents. Think kimchi or another food rich in spice and flavor. Tea exposed to these scents can have its quality and flavor greatly reduced.
The level of cold air may also be too strong for your leaves, especially in the case of tea in the freezer. And another reason tea should not go in the fridge or freezer is because when the tea is removed and the package is opened, the warmer and colder air meet and cause moisture to accumulate on the leaves’ surface. The excess moisture can also degrade your leaves, and the excessive switch from warm to cold will not be good for your leaves quality or shelf life. It is possible to put tea in the fridge if it is an unopened container or bag that you plan on storing for some time, but this is in a rare case.
So to recap, tea has a virtually unlimited shelf life if stored properly. In the case tea is stored properly there is essentially “no expiration date”. But the following criteria should be met and the following factors should be considered when it comes to storing tea and considering how long tea can last.
Hopefully our handy guide has cleared up some questions, misconceptions and concerns posed by the earnest tea enthusiast. Here’s to hoping your tea lasts a lifetime!
Sources:
“Common Tea Questions.” TeaClass, www.teaclass.com/lesson_0304.html.
“How to Store Black Tea Properly.” TeaVivre, www.teavivre.com/info/how-to-store-black-tea-properly-2.html.
“The Ideal Places and Methods for Storing Pu-Erh Tea.” TeaVivre, www.teavivre.com/info/store-pu-erh-and-other-teas.html.
]]>As a major cause of constipation for some individuals is stress and anxiety, the relaxing effects of L-theanine can potentially help ease these mental distractions that plague those suffering from constipation.
So, for this question, the answer is also largely determined by how an individual’s body reacts to caffeine. If caffeine causes a person to be more constipated, then perhaps opt for an un-caffeinated herbal tea instead.
When it comes to tea, just like any other beverage reputed to have health benefits, fact and fiction abounds. Tea is certainly an amazing and wonderful drink, and one that can bestow a plethora of physical and mental boons.
If you are ever concerned about tea and its effects on your mind, body or general health, always consult a physician or trained medical professional. The world of tea is vast and mysterious, and the more we question, the more we can definitely know. So keep on questioning and maybe we can discover more and more amazing facts about the wonderful drink that is tea!
Check out our other blogs on Tea FAQs by clicking on the link below:
Which Tea Is Good for Digestion?
Which Tea Is Good for Cold Remedy?
Sources:
“Does Tea Affect Constipation?” COM, Leaf Group, www.livestrong.com/article/540185-does-tea-affect-constipation/.
“Which Teas Can Be Used for Constipation Relief?” Healthline, Healthline Media, www.healthline.com/health/digestive-health/tea-for-constipation.
]]>These tannins are a double edged sword because while they stain teeth they are also beneficial to the rest of the body. Tannins contain lots of antioxidants that can help protect our bodies from cell damage. It is such a shame they leave a bad impression on our teeth, however!
In order to enjoy tea to your heart’s content, while also keeping your pearly whites nice and pearly, make sure to brush, floss and visit your dentist regularly. Though, that’s good advice whether you drink lots of tea or not!
For those who want to keep tea as a part of their daily diet, but are concerned about tannins causing staining, perhaps try white tea. White teas have an excellent taste and usually possess less tannin than darker teas like black or pu’erh tea.
Check out our other blogs on Tea FAQs by clicking on the link below:
Which Tea Is Good for Digestion?
Which Tea Is Good for Cold Remedy?
Sources:
Barr, Sabrina. “Tea Stains Teeth More than Coffee, Expert Claims.” The Independent, Independent Digital News and Media, 18 Apr. 2018, www.independent.co.uk/life-style/food-and-drink/tea-teeth-worse-coffee-discolouring-enamel-stain-dentist-a8309951.html.
]]>Dr. Daniel Vigil of the David Geffen School of Medicine at the University of California Los Angeles explains, “When you drink a cup of coffee or you drink a glass of iced tea, you are necessarily taking in a volume of fluid along with that dose of [caffeine]”.
So, let’s say you drink a whole liter (it’s possible, I’ve seen it done!) of green tea, (okay, maybe it was me!), our bodies can then absorb the water equivalent to the amount of water in that drink. Thus, while it is always wise to hydrate throughout the day, there is no fear of your tea dehydrating you! In fact, the more tea you drink, the more you may become hydrated.
If you are worried about your tea not bestowing enough fluids, try opting for an iced variation! As the ice melts, you can be sure that you are getting an extra dose of water with your tea, too. Or, another alternative option would be to use more water compared to your tea leaves when brewing your next cuppa.
Check out our other blogs on Tea FAQs by clicking on the link below:
Which Tea Is Good for Digestion?
Which Tea Is Good for Cold Remedy?
Sources:
Ducharme, Jamie. “Are Coffee and Tea Dehydrating?” Time, Time, 16 Mar. 2018, time.com/5192272/coffee-tea-dehydrating/.
“Is Tea a Diuretic?” Matcha, 26 Nov. 2018, matcha-tea.com/matcha/is-tea-a-diuretic.
]]>Cold brew is much more than just cold or iced tea. The method of brewing is different than the standard brewing methods. No hot water is used at all. Instead, cold or room temperature water is used to soak the leaves for a half a day to a whole day’s time.
The brewing technique allows the leaves to slowly unfurl and release their full flavor and essence into the water itself. The boiling water method can sometimes end up scorching the leaves too much and sapping them of some of their health benefits. This can also cause the flavors to become bitter. In addition, some studies have suggested that the cold brewing method can preserve more of the tea leaves’ natural health benefits, vitamins, nutrients, antioxidants and polyphenols.
The technique of cold brewing is believed to have developed in Kyoto, Japan. This is interesting as the development of cold brewing coffee was also developed there. Both cold brew beverages have been said to hold a bit more benefits over their hot-brewed relatives of old. But how do they compare to one another?
When it comes to cold brew versus hot brew, the colds make less of an environmental impact as they don’t require the energy to heat up water for preparation. They also don’t burn or scorch the tea leaves or coffee grounds, which allows for a unique taste and a good deal of nutrients and health boosting benefits to be infused into the final product a bit more effectively.
Making cold brew coffee
To start, what is cold brew coffee? This variation on java was actually invented by the Dutch in the 17th century. It was a method for preparing coffee that could last longer on the high seas. This beverage was brought to Japan by the Dutch, one of the few outsiders allowed to trade on the islands for many years. In Japan, the method of cold brew was developed and perfected, most notably in Kyoto.
The way cold brew coffee is made is similar to cold brew tea. The coffee grounds are prepared by being steeped in room temperature or cold water for a long period of time, ranging from a few hours to a whole day. There is a variation on cold brew coffee known as “Dutch brew” named in honor of the inventors of this style of coffee preparation. This method includes dripping cold, room temperature, or even ice water through the grounds, often through an elaborate glass tube apparatus. The slow dripping of the cold water yields a different type of coffee than standard cold brew, with a richer and even chocolaty flavor.
Cold brew tea stands out from cold brew coffee for similar reasons as to why hot tea often scores more points than hot coffee. While both tea and coffee have their health benefits, tea has a bit more in total. When it comes to caffeine, coffee often leaves drinkers feeling anxious and jittery, tea does not because the L-theanine in tea helps curb the more volatile effects of caffeine. This makes tea a great drink for any time of day.
While tea boosts energy, it also helps one to relax and feel calm. So tea, especially cold brew, can be enjoyed before work OR before bed! In fact, I usually enjoy a cup of cold brew tea after dinner, when I start winding my day down. And while coffee does provide some antioxidants, the polyphenols in tea are powerhouses for antioxidants. And because cold brew does not burn away these healthy nutrients in the tea leaves, you are not only getting a refreshing beverage, but one that’s refreshing your health, too.
While all tea can make a superb infusion of cold brew, there are some tea leaves in particular that really shine when they are cold brewed. White tea in particular gets an honorable mention. Research has recently found that cold brew white tea produces more antioxidants compared to when it is brewed hot. In addition to white tea, green and oolong are also great choices for cold brewing. If one is a fan of floral or herbal teas, these make for a great and refreshing cold brew experience. Feel free to give black tea a try, but pu’er and other stronger fermented teas maybe just enjoy in the hot style!
Wild white peony (Baimudan) tea
Both the legendary founding myths for tea include hot water. Emperor Shennong discovering tea while enjoying a piping hot cup of water. Bodhidharma tearing his eyelids off in a righteous fit, hurling them on the ground to spring forth into the first tea plant. But despite the hot origins of tea, cold brew is, in my opinion a wonderful innovation.
In fact in my refrigerator now I have two bottles, one of hot brewed cold tea, and a cold brew with the same leaves. The hot brew I made by brewing standard tea, waiting until the liquid cooled to room temperature, then poured it into a bottle, and placed it in the refrigerator.
For the cold brew, I filled a bottle with the same tea leaves and then the rest with water and left it to infuse. Both these drinks are amazing and carry a unique and refreshing taste, with the cold brew being slightly more enjoyable in the hot weather due to its less astringent flavor.
When I enjoy the deep, alpine green color of the cold brew, I imagine if Emperor Shennong had instead been enjoying ice from the top of a mountain like the Himalayas, and left the leaves to soak for a while before trying them to expand his masterpiece on medicinal herbs. Or Bodhidharma, meditating in a cave surrounded by snow. And, having hurled his eyelids into the mounds piled outside, been refreshed by an icy infusion rather than a boiled one. Fanciful stories, but fun ones nonetheless.
Perhaps think of them when you give our Cold Brew Orange Tea recipe a try today, a chilled way to chill!
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Around 303.8 million kilogram of tea has been produced in 2018, out of which, 91% is Orthodox Black tea, 7.8% is CTC Black tea and the balance is produced as Green tea. Among all the other tea producers in the world, the specialty of Sri Lankan tea is heavily resulted by the diverse agro-climatic inheritance of the country.
Bulk tea boxes in factory, Sri Lanka
There are a few facts you must first understand about the Sri Lankan tea industry. Teas are grown and produced in plantations, covering six planting regions in the country. The finished teas are sent to Colombo to sell at the Colombo public tea auction. The buyers and the exporters buy the required amount of tea at the auction and do their own packaging and value additions before shipping the products from Colombo to overseas buyers.
As you arrive in Colombo, you can take a visit to Kandy city, the ancient hill capital of Sri Lanka. The Ceylon Tea Museum is located in Hanthana area, around 3 km away from Kandy. The museum contains a number of exhibits that demonstrate the evolution of tea Industry in Sri Lanka with a dedicated section for Sir James Taylor – the father of Ceylon tea. Don’t forget to visit the ever popular Elephant orphanage at Pinnawala, on your way from Colombo to Kandy.
Ceylon Tea Museum
- Tea hillsFrom Kandy, you could take a trip to the mystic tea country, Nuwara Eliya. The city consists of many decent hotels and apartments for a comfortable stay. When it comes to tea travel, it is a must do to visit “Pedro tea estate”, located 3.5 km away from the Nuwara Eliya Town. You can directly visit the place and book a guided tour (around 20 minutes) of the factory as well as the scenic tea fields. The estate also consists of a lovely tea house so that you can enjoy a freshly brewed cup of tea right at the site.
Tea plantation near Nuwara Eliya, Sri Lanka
- Lipton's SeatThis is one of the most impressive viewpoints in Sri Lanka located around 18 km away from Haputhale Town. In order to visit the Lipton’s Seat, you must first buy a ticket to enter the Dambathenne Estate, and from there either a three-wheeler or jeep ride can be taken to the Lipton’s Seat. This is one of the most iconic sceneries in Sri Lanka, and it is a magical experience to be so close to the clouds. (the factory can be contacted via 0094575 670 595)
Tea plantation view from Lipton's Seat, Haputale, Sri Lanka
- Tea export factoryWhen you come back to Colombo, it will be ideal if you can visit a tea export factory to understand better about the tea supply chain. There are few companies who open their doors to the visitors for a tea factory tour. Check out the Colombo Tea and Herb Tour if you are interested in a local tea tour.
When planning your visit, it is best to avoid the rainy season in the country, as you are going to visit tea plantations, hills, and sceneries. From December to March, one can experience the ideal weather conditions in the hills as well as in the southern coastal areas.
Before traveling to Sri Lanka, you must carefully plan your modes of transportation as the public transportation modes might be hectic to visitors from overseas. We recommend you to book your own transportation either through a travel agent or the hotel that you are staying.
Secondly, you must be careful not to try different foods from unknown street vendors. The foods in Sri Lanka are really delicious. Just make sure you get your food from a reliable vendor.
The above guide is just a nutshell of the tea travels that you can do within this amazing country. If you had been travelling to Sri Lanka for tea, please share your experience with us!
Source:
Statistics (2018), Tea Exporters Association of Sri Lanka, (2018) retrieved online via http://teasrilanka.org/statistics
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Tea has caffeine just like coffee. So tea must keep me awake the same way the caffeine in coffee does, right? Well not quite. And this all has to do with the way the caffeine in tea functions.
The caffeine in tea is affected by many different factors such as the climate and terroir where it has been grown and the water you use to brew it with, among scores of other variables. But aside from this, the caffeine in tea is also curbed by the effects of L-theanine. L-theanine is the amino acid that gives tea the calming, relaxation effect it is renowned for. So while you may be receiving a good amount of caffeine from your tea, it won’t give you that same explosive, jitter inducing feeling that coffee might.
In addition to this, the caffeine in tea takes a bit longer to kick in compared to coffee. One shot of espresso and you can feel it in an instant, but tea can take much longer to begin to diffuse its caffeine into our bodies. Coffee can also give one that nasty crash, whereas tea will allow one to coast on their caffeine for much longer, and the L-theanine can cushion any jitters.
When it comes to tea and sleep, of course an individual’s reaction to caffeine comes into play. But for the most part the relaxation and stress relieving effects of L-theanine should be able to put many at ease as they begin to wind down their day. If an individual’s body reacts strongly to caffeine, then perhaps choose an un-caffeinated herbal or floral tea instead.
Check out our other blogs on Tea FAQs by clicking on the link below:
Which Tea Is Good for Cold Remedy?
Sources:
“Mythbusting: Green Tea and the Effect of Caffeine.” Two Rivers Green Tea, Admin Https://Www.tworiversgreentea.com.au/Wp-Content/Uploads/footerlogo_07-1.Png, 15 June 2018, www.tworiversgreentea.com.au/mythbusting-green-tea-and-the-effect-of-caffeine/.
Ayurveda for better health
Just as the custom of drinking tea in China is quite antiquated, so too is tea consumption in India. The Assam region of India is even one of the birthplaces of tea. While tea was enjoyed in ancient China both for medicinal and recreational purposes, tea in India mainly continued to be consumed for medicinal properties the drink was believed to have. One legend about masala chai’s origins claims that a royal court, some 5000-9000 years ago in what is now India, or perhaps in Thailand (the stories vary) a great king invented the drink as a health tonic. The beverage’s purpose was to be a purifying elixir following Ayurvedic medicinal practices.
Tea plantations in Munnar, Kerala, India
Ayurveda is an ancient Indic form of holistic medicine. The practices of Ayurveda are believed to have originated in ancient times and developed more robustly from around 1500 to 500 B.C. Some of the beliefs of Ayurveda include balancing the elements and makeup of the body, mind and spirit through proper diet and regulation of bodily functions. Ayurveda often utilizes various herbs and spices in a diet to help balance the elements of the body and help cleanse it of any impurities.
But the masala chai we recognize today was still much different than its ancient predecessor. For starters, the original masala contained no tea leaves! But in the 1830’s during the colonial period in India, the British East India Company began cultivating commercial plantations to rival the Chinese monopoly on tea. The plantations in the Assam region began producing black tea, which was then added to the masala chai recipe.
Tea was still an expensive commodity, and mostly used for sales abroad and back to Britain. And so tea consumption among the general populace in India was not widespread. But this all changed when the British-owned Indian Tea Association began popularizing tea in India. The company began encouraging the industrial and production sector to provide English style tea breaks to their workers. This English style tea time saw tea prepared in the English way, with milk and sugar added into the drink. With independent tea vendors jazzing up the drinks by adding in additional spices, herbs and ingredients, allowing them to still provide tasty drinks, while not having to use or buy as much expensive tea. This was frowned upon by the Indian Tea Association, who of course wanted people to spend more money on their tea! But whether they liked it or not, the drink caught on, and in the 60’s reached even newer heights of popularity.
CTC leaves
The production of tea had become mechanized and allowed tea to be affordable to the larger Indian consumer market. The method of tea production, Crush, Tear, Curl or CTC, which includes the leaves being crushed and torn with a series of rollers, produces a flavor that is more bitter than standard dried tea leaves. The flavor of the CTC leaves gave masala chai, when mixed with the various spices, sugar and herbs a unique flavor that is still beloved to this day!
Street vendors of masala chai are called chai wallahs, who often both brew and serve tea. They can be found all over India today, and even deliver tea to offices and business establishments. Masala chai is often consumed at breakfast with many people drinking a daily average of 4 or so cups every day. When guests pay a visit to a home, the host will often serve chai.
Indian tea stall
Spread beyond India
As masala chai spread around the world and gained popularity outside of India, other countries began creating chai in their own ways. Especially during the 60’s with many Western visitors travelling to India (think the hippie trail, the Beatles, etc.) returned to their home countries with amazing spiritual insight from their travels to the ancient and spiritual country, and also with the idea of masala chai. While many countries in the West mostly began consuming masala chai in the form of tea bags, in America masala chai has become a hero of sorts in the café and coffeehouse world. The ingredients and methods of preparation vary greatly from the original masterpiece of masala chai, but masala chai, or simply just “chai” (which is just the Hindustani word for “tea”) are mainstays of many cafes today which prepare high quality masala chai variations.
Indian handmade chai cup or Kulad
And what are some of these variations? In America, there are many, as the takes on masala chai can be as diverse to each café as there are cafes in the country! For starters, the CTC style tea of authentic Indian chai is swapped out for loose leaf tea, or even rooibos, or even teabags. American variations also use honey or cane sugar to sweeten the chai, and may use milk as a base or ice cream for a frozen style of the beverage. As for the Ayurveda inspired spices and flavors, many American cafes will instead use a premade tea blend or a concentrate to substitute the homemade spices and herbs found in Indian masala chai. Some cafes will even serve masala chai with espresso to create a whole new type of maslaa chai. The traditional flavors and spices of Indian masala chai tend to be hot, spicy and vivacious, while American and other styles of masala chai tend to be sweeter and much milder by comparison.
Traditional ingredients and preparation
Masala chai does not have a single formalized or set recipe or preparation method. It is said each family has their own recipe and Way of Tea for the beverage, but masala chai does have a few key ingredients and methods that are mostly universal to all styles of brewing of this Ayurvedic elixir.
Generally black tea is used (some regions within and outside of India may use green tea), where it is steeped to attain a strong flavor. Then four core ingredients are usually used, milk (soy milk or non-dairy milk is sometimes used), sugar (white, brown or even honey as a sweetener instead), cardamom and ginger. The drink is considered to be spicy and herbal in its notes and flavors. The core of the spice base is a magnificent mixture called karha which is made by grinding ginger and cardamom pods together. Some other common spices found in the karha spice mix include cinnamon and cloves and even black pepper serving as a supplement.
Masala chai spice
As for preparation, masala chai is brewed by simmering or boiling milk, water, the tea, whichever sugars or sweetening ingredients chosen, and whole spices. The boiling of the liquid and all the solid ingredients together is a process known as “decoction”. The purpose of decoction is to allow the chemicals and nutrients from the solid ingredients to mix into the liquid by boiling them all together. When it comes to masala chai, the solid ingredients are skimmed or removed from the final tea before serving. Different styles and techniques of decoction exist, with some preferring to leave the ingredients to simmer and steep for a bit longer before separating the solid residue and ingredients from the tea.
The spice of life
From Ayurvediuc medicine, to a mid-day pick-me-up, masala chai has had a long and marvelous history. The legacy of masala chai and all its subsequent offshoots and resulting lineages continues to bring joy and refreshment to eager drinkers around the world. So, for a spicier and more dynamic tea experience, I highly recommend this unique and one of a kind tea beverage. You will not be disappointed when you bring this spicy and herbal panacea into your tea repertoire. As for me, I’d like to take mine with some extra cinnamon, and on a hot summer day like this, enjoy it under some shade!
Try this simple yet delicious recipe and make that spice chai right where you want it with Qi Aerista Smart Tea!
Sources:
Hong Kong is known for many amazing things. There are Hong Kong martial arts films, lavish skyscrapers and exquisite Taoist and Buddhist temples, veiled in plumes and curtains of incense and burning joss sticks. And let us not forget the amazing milk tea. But this is not just any milk tea. We are talking about Hong Kong-style milk tea!
Hong Kong cityscape
The History
The origins of this beverage go back to Hong Kong’s time under British Imperial rule as a colony and trading port. As more British officials moved to Hong Kong, they brought with them many of their customs. One in particular was afternoon tea. Still a practice today in not just Britain, but other countries as well, the practice took root in Hong Kong, also. Generally, afternoon tea would consist of black tea with milk and sugar.
Traditional English afternoon tea
In the 50’s and 60’s the drink became popular among laborers and working class people, who nicknamed it “pantyhose tea” or “silk stocking tea” due to the filter for the leaves resembling a silk stocking. Today, Hong Kong-style milk tea is served at Hong Kong style restaurants and establishments all over the world as well as the tea restaurants and open air markets in Hong Kong. It is so popular and beloved on the island that it is listed as a piece of Intangible Cultural Heritage of Hong Kong.
Milk Tea Today and Why It Shines
Over time, the practice of British afternoon tea was adopted by people all over the island. But with the variation of using not regular run of the mill milk, but condensed milk or evaporated milk instead. What are condensed and evaporated milk? Condensed milk is the result of removing the water from milk. The end product is a thick, white, syrupy and sweet substance that one can buy in cans. It doesn’t need to be refrigerated unless you open that can up, and it can be stored for years at a time. Those who have tried the Vietnamese cà phê đá may have noticed the thick, amazingly sweet milk-like liquid at the bottom. Yup, that is condensed milk!
Evaporated milk, however, is the more authentic way to prepare Hong Kong-style milk tea. Evaporated milk is similar to condensed milk, in that it is also milk with the water removed. But it differs from condensed milk because it does not have any of the added sugar that condensed milk possesses. Evaporated milk is creamier than condensed milk, while condensed milk is sweetened. They are also part of the many reasons that Hong Kong-style milk tea shines!
Hong Kong-style milk tea is served with evaporated milk. Photo: Dickson Lee
What also makes Hong Kong tea stand out from the crowd of other types of tea, milk or otherwise, is the way it is prepared, and the ingredients used to prepare it. Usually 1-3 teaspoons Assam, Ceylon or another type of quality leaf of black tea is used, alongside evaporated or condensed milk. The evaporated and condensed milk give the tea a special level of richness, sweetness and smoothness that are hard to achieve with milk and sugar. As for presentation, a ceramic coffee style cup, or tall cylindrical glass are usually the modes of choice for serving milk tea.
While any type of strainer or filter is permissible, the sackcloth bag, which helped the drink earn it’s nickname of “pantyhose tea”, is a real distinctive feature of this beverage. The sackcloth bag is believed to make the tea smoother. The bag also begins to take on a deep brown complexion after being used to strain so much tea. The same color as stockings!
A worker prepares pantyhose milk tea at the famed Lan Fong Yuen tea diner in Hong Kong. Photo: Reuters
The drink has a great deal of charisma in Hong Kong, where people drink 900 million glasses, cups or mugs of milk tea yearly. Milk tea has a lot of the same status and clout as coffee does in most Western countries. And, while milk tea is traditionally a lunch or afternoon drink, people in Hong Kong enjoy it for breakfast or even dinner, too.
The reputation is well earned for this gem of innovation and cultural exchange. But the synergy that’s created between the powerful black tea and the condensed or evaporated milk is what gives this drink such an ethereal taste and feel. When it is hot, it gives the lift, aroma and flavors of black, but without the overpowering taste that can accompany it. When the condensed milk is added, the milk is of course sweet, but the staunch black tea tempers it to not be so sweet you think you are drinking a soda. Hong Kong-style milk tea itself observes the powerful Yin and Yang balance of harmonious opposites. The dynamic and powerful Yin of the black tea. The otherworldly and buoyant Yang of the milk. It is truly extraordinary.
The Different Styles
What is great about Hong Kong-style milk tea, are the different styles and variations on this old favorite. Such as iced or cold Hong Kong-style milk tea. The two styles of this chillier type of Hong Kong-style milk tea differ in how they are chilled. Iced is straight forward, the tea has ice added to the liquid! But for the chilled without ice variety, the tea is chilled in a cup or bottle in the refrigerator, that way no dilution of the taste!
Iced Hong Kong-style milk tea
Another very cool technique is the Yuenyeung, or the milk tea and coffee variation. This fantastic invention is made from about 3 parts coffee and 7 parts Hong Kong-style milk tea. This version too, can also be a piping hot beverage or served iced and chilly, perfect for any season or weather!
Hong Kong-style milk tea, like Hong Kong itself, is a vibrant, unique and dynamic drink. It differs from regular black teas by its distinct sackcloth brewing method. This technique gives the leaves a smoother taste and flow than standard brewing techniques often yield. It stands out from regular milk teas due to the usage of condensed or evaporated milk when it served, too. The use of the condensed and evaporated milk makes the consistency creamier. This drink is truly an extraordinary example of Hong Kong tea mastery. So, if you are ever in Hong Kong, make sure to go pay your respects to the statue of Bruce Lee, wish for luck at a Buddhist or Taoist temple or shrine, and certainly, order up a cup of Hong Kong-style milk tea!
Hong Kong-style milk tea served hot
Try this recipe and make that rich and creamy Hong Kong-style milk tea right at your home with Qi Aerista IoTea Brewer!
Sources:
The first records of tea consumption go back to China more than 2000 years ago. According to Chinese legend, the god of agriculture, Shennong, was drinking boiled water under a tree. An auspicious wind blew leaves from a nearby tree into his cup. After tasting the new drink made from the boiled leaves, the god-emperor decided that this new drink must be shared with the whole country. Other myths portray tea serving as the antidote for the potentially poisonous herbs Shennong was tasting for his research into medicinal plants.
Guo Xu, Shennong Chewing a Branch, 1503, China during the Ming Dynasty
Another myth features the patriarch of Zen Buddhism, Bodhidharma creating tea. Bodhidharma kept falling asleep while meditating, and in a furious rage, ripped his eyelids off. The falling eyelids hit the ground and began to grow into the first green tea plant. As fanciful and miraculous as these tales are, Camellia sinensis is most likely originated in the area of northern Burma and the Yunnan and Sichuan provinces of China.
There are 3 main strains of tea plant. First is Camellia sinensis sinensis or China tea, which possesses the smallest leaves. Second is Camellis sinensis assamica, or Assam tea, named after the region where it was originally grown. The Assam variety has the largest leaves. Third is the Camellia assamica subspecies lasiocaly. This type is known as Cambodian tea and has leaves that fall in between the size range of the other two varieties. All three types of tea plants are believed to have originated from one wild source plant.
Camellia sinensis sinensis (China tea), Anhui, China
The tea plant is actually a type of evergreen tree, and can reach heights of 16 meters (52 feet). But, most tea trees are pruned to remain around waist-high to ensure for easier plucking of the leaves. Some of the major factors that contribute to optimum tea cultivation are temperature, rainfall, soil quality, elevation and light. Like its origins along the Burmese and the southwestern Chinese border, tea generally thrives in tropical and subtropical conditions. The ideal temperature for tea plants is between 13 Celsius (55 degrees Fahrenheit) to 32 Celsius (89 degrees Fahrenheit). But there are types of tea that have been adapted to more northern, oceanic climates.
As for rainfall, tea plants thrive in areas where the annual rainfall is at least 127 centimeters (50 inches) yearly. However, more abundant rainfall is more conducive to maximum growing conditions. The soil quality for tea affects the plant’s ability to absorb nutrients and contribute to healthy growth. Tea plants prefer acidic soil that ranges from 4.5 to 5 on the ph scale. The soil for tea plants must be highly conducive to drainage. Drainage is the permeability the soil has in relation to water.
Wild white peony (Baimudan) grown to more than 2 meters tall in Fujian, China
For elevation, most tea is produced at higher altitudes. This does not necessarily mean tea cannot be produced at lower elevation, but higher quality teas are produced at elevations of 1,500 meters (4,900 feet) above sea level to a maximum of 2400 Meters (8000 Feet). The higher altitudes lead to moisture developing as rain, clouds and fog as the vapors cool in the rising air. The development of clouds over the tea plants leads us to the next factor of growing tea plants, light.
According to a study, “Because the tea plant originated as an understory plant in tropical rainforests, its photosynthetic apparatus is adapted to function with maximum capacity under shade.” (Hajiboland, “Environmental and nutritional requirements for tea cultivation”) As one ascends higher up a mountain, the density of clouds and fog increases, thus allowing the tea plants to grow to their maximum potential. In terms of market performance this also leads to tea produced at higher altitudes fetching a higher price. This is due to its higher quality in regards to taste, which is regarded as being sweeter and more delicate compared to lowland grown teas.
Tea gardens are dispersed in the Wuyi Mountain area in Fujian, China
So there is tea, but now where to find it? The UN Food and Agriculture Organization has reported the top ten tea producing nations listing from highest to lowest: China, India, Kenya, Sri Lanka, Vietnam, Turkey, Indonesia, Myanmar, Iran and Bangladesh. A few of these countries may sound surprising given that tea thrives in tropical to subtropical climates with plenty of rainfall. For example, Kenya, the only African and also the only non-Asian producer, the proper tea growing variables are all met in the Limuru region. The Limuru region is a highland and agricultural zone in Kenya. It is tropical and experiences plenty of rainfall to meet the ideal growing conditions.
Tea Harvest in Kenya
As for Iran, a country known for having a dryer, more arid climate especially in comparison to many of the other countries on this list, happens to grow tea in special regions. Iran’s northern Gilan and Mazandaran provinces are along the coast of the Caspian Sea. The more moist and humid weather of these regions, along with its plentiful highlands and mountains mixed with the climate produced from the Caspian, has created a special region for tea production in an otherwise agriculturally unviable place for tea production.
Turkey, likewise, generally has a dry, arid climate with not enough rainfall to contribute to tea-friendly growing areas. But also like Iran, Turkey produces tea in the specialized Rize region, which lies in Turkey’s northeast. Just like the Gilan and Mazandaran regions in Iran, this area lies on the coast of the Black sea and experiences far more rainfall than the rest of the country. The presence of the Kaçkar Mountains buffers the region from the harsher climates of the surrounding area. The Rize region lies on the windward side of the mountains and reaps the benefits of the high levels of precipitation and rains that blow inward from the Black Sea.
Tea plantation in Turkey
Camellia sinensis is truly a remarkable and marvelous plant, and produces a just as equally remarkable drink! It takes very specialized conditions and very specific variables for tea plants to grow. Even in countries that generally do not fit this climate profile, tea is still able to thrive in at least one or two regions or special growing areas that suit the conditions for tea cultivation. So whether the mythic accounts of tea’s discovery by Shennong, or the harrowing story of its creation by Bodhidharma are true or not, it can be agreed that tea in all its forms is an incredible plant, rightfully beloved around the globe!
Save 25% today on your purchase of Qi Aerista's Wild White Peony.
Sources:
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Pariona, Amber. “Top 10 Tea Loving Countries In The World.” WorldAtlas, 6 July 2016, www.worldatlas.com/articles/top-10-tea-loving-countries-in-the-world.html.
Szenthe, Adrianna. “The World's Top 10 Tea Producing Nations.” WorldAtlas, 20 Apr. 2015, www.worldatlas.com/articles/the-worlds-top-10-tea-producing-nations.html.
“Tea Cultivation.” Tea Research Association, www.tocklai.org/activities/tea-cultivation/.
“Tea.” Wikipedia, Wikimedia Foundation, 18 May 2019, en.wikipedia.org/wiki/Tea#cite_note-Macfarlane-4.
“The Origins and History of Tea.” Mark T. Wendell, marktwendell.com/historyoftea/.
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January is the National Hot Tea Month and January 12 is the National Hot Tea Day. Here are some of the unique hot tea recipes to try and share the warmth of drinking a cup of hot tea with your beloved family and friends.
Click below to access the health reports from the Tea Association of the USA:
An Overview of Research on the Potential Health Benefits of Tea
The Legendary Health Benefits of Tea
As its name implies, the appearance of the white peony (also known as Bai Mudan) should resemble a flower shape, with plucking standard of a bud and two leaves. White peony is a class of white tea that falls between silver needle and shoumei. Therefore, its aroma and flavor profile spells out characteristic flavor that is bolder than silver needle and yet more refreshing and sweeter than shoumei.
Let's take a closer look at the making of white peony.
These slim shrubs belong to the Fuding Dahao cultivar of White Peony. Unlike the plantation shrubs that are usually trimmed to about a meter (3ft) in height, these wild ones can reach over 3 meters (10ft) in height.
These shrubs are about 50 years old.
After plucking, the fresh tea leaves will undergo outdoor and indoor withering. This step is critical for white teas to develop the taste and aroma compounds for that smooth and refreshing cup.
The final step is drying under the sun. The entire tea making process takes about a week. But the process can be much shorter if machine withering and drying are used. However, what you get in your cup of tea would be much different than the manually processed ones, which tend to carry better aroma and aftertaste.
Only a limited quantity of 2016 Wild White Peony is available at the Qi Aerista Shop. Don't miss it and order yours today!
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While coffee and tea are ubiquitous beverages, they are far from the only caffeinated plants. In North and South America, three species of holly are naturally caffeinated, and have been cultivated for their stimulating effect for centuries. Here’s a brief overview of three American caffeinated plants, their history, and their culture.
If you’ve ever been to South America, you’ve probably seen Yerba Mate. The tea is brewed from the dried leaves of a holly plant native to South America. While indigenous peoples drank the beverage by picking wild plants before the colonization of South America, it wasn’t until after the Spanish settled that widespread cultivation began.
Yerba Mate and gourd (Courtesy of www.co2brew.com)
Today, across Argentina, Brazil, and other countries, Yerba Mate is as popular as tea or coffee in the US. In fact, Argentina produces more Yerba Mate by pound than Japan does tea. These South American countries are just as addicted as the rest of the world.
Traditionally, Yerba Mate is drunk out of a hollowed out gourd through a metal straw. However, the drink can be brewed using strainers or other traditional tea equipment. The brew has a mildly astringent, grassy flavor with a lot of depth and nuance. It’s a great tea for green tea lovers, who will find many similarities and interesting differences.
Another species of holly, Guayusa was originally picked in the wild in Ecuador by indigenous peoples. Like Yerba Mate, cultivation began after the Spanish arrived and began colonization of the region. Guayusa has a broader, flat leaf, and today it is primarily grown in Ecuador. While it doesn’t have the same following as Yerba Mate in South America, it makes an excellent base for blended teas.
Guayusa dry leaves (Courtesy of www.nmteaco.com)
Guayusa has a strong citrus flavor, and can be brewed just like Yerba Mate. The leaves are small dried green leaves. It goes well with lemon.
Yaupon, which is native to North America, grows along the border between Texas and Mexico. The tea was not commercially available until very recently. While holly had been cultivated by native people in Texas and Mexico for centuries, it was first drank by Westerners in the 18th century. For a few years in that century, Yaupon was even exported to Europe. But soon after this period, black and green tea from China can to its current prominence, and Yaupon was forgotten. However, the plant continued to thrive in the hot Texas desert, and is a common backyard bush throughout the region.
Yaupon leaf (Courtesy of www.catspringtea.com)
A few years ago, farmers in Texas began growing Yaupon commercially. Texans loved that they could turn a backyard bush into a caffeinated beverage. Now the drink is making a comeback through vendors like CatSpring Yaupon. CatSpring has worked to develop darker and lighter roasts of Yaupon, giving a rich variety of flavor.
While these three hollys are unusual due to their caffeine content, other herbs have been traditionally used to brew tea for thousands of years. Tea, herbal and caffeinated, has been drunk in every corner of the Earth, for almost all of human history. It is truly a drink that all people have in common.
Sources:
http://www.yerba-mate.com/yerba_mate_history.htm
https://www.teatulia.com/tea-varieties/what-is-yerba-mate.htm
http://blog.artoftea.com/2011/09/29/origins-of-guayusa-the-watchman-plant/
Making tea may seem easy, but making that perfect cup consistently requires some work. Let Qi Aerista help you! Qi Aerista is an app-connected smart tea brewer that lets you hot brew, strong brew and even cold brew your favorite tea to perfection every time. Want more info? Check out our Facebook page now!
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Today, the tea coming into USA doesn’t go through any sort of quality control, besides being examined by US customs. But for almost 100 years, from 1897 to 1996, all of the tea in the United States was a lot better tasting. For that period, the Tea Importation Act was in place, prohibiting tea that did not meet a certain level of quality.
And, someone had to verify that the tea met the standards of the law. So the government formed a Board of Tea Experts. This group of tea tasters had the job of tasting the tea shipped into the country, and deciding if it was worthy of American’s palates.
Tea actually may have been one of the first food items to be regulated by the US government. In the late 19th century, regulating food that was produced domestically would have required Congress to take broad reaches over interstate commerce. While we might take this kind of regulation for granted today, it took decades for states to allow such oversight. But tea was an import, so it was not subject to the same laws.
Congress’s efforts to control the importation of tea began in 1883. That year, they passed the first Tea Regulation Act. Importers were to submit samples of tea for inspection, and tea was held at warehouses after arriving in the US until it was approved. An importer could appeal a decision if their tea was rejected, but if the appeal failed the tea had to be re-exported within six months, or it would be destroyed. However, this first act seemed to have failed to keep adulterated tea or low quality tea out of the market as there were too many places where inspection was lax or non-existent.
The Tea Importation Act of 1897 repealed previous controls on tea importation, and built them again from the ground up. The Secretary of the Treasury was to create a standard for what tea could be brought into the US. The Secretary oversaw a board of seven expert tea tasters, the Board of Tea Experts. These tea experts would recommend guidelines to the Secretary of the Treasury concerning the quality of tea brought into the US. If an importer’s tea was rejected, and they decided to appeal the decision, a Board of Tea Appeals was created, consisting of an expert chosen by the importer, an expert chosen by the government, and an expert chosen by the two selected experts. Often, choosing the third expert could take up to a month, as this expert would usually break tied votes between the other two, and thus usually decide if the tea could be imported or not.
Further changes in the 1897 bill improved tea quality in the US. Now, inspectors, instead of importers, would draw samples for inspection. Importers, of course, were not satisfied with this stricter regulation. In 1904, attempts to repeal the bill went to the Supreme Court three times. In 1908, the act was amended to allow tea dust in specific circumstances. The idea was that dust would be cheaper than tea to extract caffeine and theanine for industrial and medical purposes. The Board of Tea Experts voted against this amendment, but H.A. Taylor, Acting Secretary of the Treasury at the time, allowed it anyway.
Board of Tea Experts (Photo courtesy of US FDA)
Eventually, the Tea Importation Act would fall. Presidents Nixon, Carter, and Reagan were all in favor of repealing the act. But their attempts to dismantle it were largely ignored, as the act had little effect on budgets (it was a very cheap program). In the 1990s, Senator Harry Reid became the Act’s most vocal opponent. He reportedly said, “These tea-tasting people are just like lizards. You grab them and jerk something off and they are right back.”
It wasn’t until 1996 that the Act was fully repealed under the Federal Tea Tasters Repeal Act. This was the final death of the Tea Importation Act. Now, there are very few regulations on tea imports into the US, and the government is no longer tasting your tea.
Sources:
https://en.wikipedia.org/wiki/Tea_Importation_Act_of_1897
https://www.federalregister.gov/documents/1996/02/07/96-2595/tea-importation-act-tea-standards
http://www.teaformeplease.com/2016/03/all-about-tea-importation-act-of-1897.html
https://dash.harvard.edu/handle/1/8852211?show=full
Making tea may seem easy, but making that perfect cup consistently requires some work. Let Qi Aerista help you! Qi Aerista is an app-connected smart tea brewer that lets you hot brew, strong brew and even cold brew your favorite tea to perfection every time.
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Tea plantation under the limestone hills in Guilin, China
For a tea plantation farmer, the cultivating process is a way of life that involves arduous work, laborious days, and an unmatched commitment to tea. Harvesting and processing must both be done in timely manners to yield quality tea.
Farms stay in families for generations — a tea plant can only be picked once it is about 3 years old and develops new buds after being picked. After the harvest season, pruning enables the tea plant to remain in the early stage of growth. Farmers can keep plants at this stage for generations with careful pruning.
The day begins early at the Guilin Organic Tea Plantation in Guangxi Province, China for Minzhe (pronounced mean-jer) — a seasoned tea farmer. He hand selects the young shoots at the tip of the tea plants at dawn, when the morning dew is still settled and has not yet dried off the plants.
Picking tea leaves (China Photos/Getty Images)
Minzhe carefully presses the leaf between his thumb and index finger and gently plucks the leaf from the plant. Some leaves have a serrated texture, others feel bullate, some smooth. The leaves may also be stiff or flabby; pendulous or upright. Another variability is the density of small hairs on the leaf’s epidermis, which is used as a marker for the quality of tea.
Despite the varying biochemical characteristics of the leaf, all varieties of tea originate from the Camellia sinensis plant. Considering that only a few of the top, young leaves are picked from an individual plant at each picking, we can begin to see the attentiveness, patience, and time requirements of tea harvesting.
Minzhe knows that classification of tea is not according to the tea plant, but rather the picking and processing of the tea leaves. Centered in a subtropical climate with a misty atmosphere and elevation of several thousand feet, the farm he works on is an ideal location for growing the tea plant.
View over the Guilin tea plantation (Guilintea.com)
Minzhe cannot rely on the ease of machines for harvesting; the varying heights of the bushes and specificity involved in tea harvesting requires that all the leaves are hand selected. Thus, as a tea farmer, he is knowledgeable about when to select which leaves, and which leaves are to be selected and used, depending on the type of tea to be processed.
It is early April on the plantation. To make white tea, Minzhe only picks the shoot. White tea production peaks two weeks a year: during the last week in March and first week in April. To make one pound, he says, it requires picking 90,000–100,000 pieces of the tender shoot by hand.
Similarly to white tea, Minzhe picks young and light leaves for green tea processing. The month of April will be the busiest month for him, since it is the best time for harvesting premium green teas. His picking method determines the class of green tea; first class tea is higher in quality than second class tea, and so forth. For the best quality tea, he picks one sprout and one leaf.
Other classes of tea can be made by picking the sprout with additional leaves. White and green tea are the most popular — in the West, these teas have been lauded for their antioxidant properties, and demand for them is rising.
Minzhe walks through the rows of bushes, which sprawl over 86 acres. The lighter leaves to his right, he gestures, are perfect for green and white tea. The darker leaves are ideal for black tea, which require significant oxidation. These darker leaves are larger in size and more mature, leaving them with a more robust and slight bitter flavor, ideal for making oolong and black teas. Once the leaves are selected from these darker bushes, they require oxidation of up to thirty hours, which changes the tea leaf from green to dark red or black.
Tea farmer hard at work (National Geographic)
The farmer further explains that the larger leaves are of lesser quality and thus are generally used for tea bags and fertilizer only. “The larger leaves are too tough with no flavor” he notes, while carefully examining the leaves in his hands. The smaller, young leaves are harvested to produce the most flavorful and delicious teas.
Shortly after plucking the leaves, Minzhe begins processing. The techniques he uses deliver the unique flavor of each tea. Within the tea processing facility, the leaves are withered and dried.
The leaves may then be rolled and shaped. A heavy aroma of the cut leaves fills the air as the tea is sifted and shredded in the highly humid environment. Among the darker teas, enzymatic oxidation activates the antioxidant polyphenols changing the flavor, color, and chemical makeup of the tea.
Rolling and shaping tea leaves (Guilintea.com)
For Minzhe, a full day’s work brings a sense of pride and accomplishment, generating about 46 pounds of leaves to be processed into delicious and high quality tea. A day in the life of Minzhe involves a lot of hard work, but for good tea, it is always worth it.
Making tea may seem easy, but making that perfect cup consistently requires some work. Let Qi Aerista help you! Qi Aerista is an app-connected smart tea brewer that lets you hot brew, strong brew and even cold brew your favorite tea to perfection every time. Want more info? Check out our Facebook page now!
]]>Many tea lovers believe that Dragonwell (aka Longjing) is among the finest and purest of all green teas. Earlier this spring, we visited Longjing village in eastern China to take a close-up look at authentic Dragonwell that has been cultivated and processed on site. Our local host Mr. Wang offered us several packs of the prized pre-Qingming Dragonwell he had personally pan-fried as our parting gifts.
Mr. Wang (left) with Rick (right) at the Dragonwell Village Tea Plantation
A few weeks ago we finally got a chance to set up the first ever Dragonwell encounter for Qi Aerista. The first sniff upon opening the package revealed an unbelievably rich smell of fresh green tea with a slightly toasted flavor, a characteristic stemmed from Longjing’s pan-frying process.
Manually Pan-Fried Pre-Qingming Dragonwell
The tea-to-water ratio we have tried is 2g to 100mL (or 0.07oz to 3.5 fl oz). So in total we have prepared 10g (or 0.35oz) of Dragonwell with 500mL (or 22.5 fl oz) of water. Brew time is set at 80 degC (or 176 degF) for 3 minutes. After pressing start, Qi Aerista heats the water to the preset temperature in less than 3 minutes.
Heating up to 80 degC (176 degF)
Afterwards, the brewing unit kicks in and circulates the water through the tea leaves for the preset brewing time of 3 minutes. Our improved infuser have increased water levels by as much as 50% to ensure full tea leaf immersion to release the true tea flavors. The incredible smell of fresh Longjing naturally permeates out and fills the room, thanks to Qi Aerista’s unique brewing process.
Brewing in process
The first sip of Longjing made by Qi Aerista is memorable, which brings forth a good balance of freshness (umani), fragrance and astringency. The lingering good aftertaste made us finish the first brew in no time. We’ve tried adding more water for a second brew and the taste results are similar. This means the quality of the Longjing from Mr. Wang indeed is excellent because lower grade Longjing seldom can sustain for a good second brew.
Serve and Enjoy!
We can’t wait for next spring to bring Qi Aerista up the hills of Longjing Village for a fresh brew!
Making tea may seem easy, but making that perfect cup consistently requires some work. Let Qi Aerista help you! Qi Aerista is an app-connected smart tea brewer that lets you hot brew, strong brew and even cold brew your favorite tea to perfection every time. Want more info? Check out our Facebook page now!
]]>The appreciative palate for tea, which stretches throughout the globe, is rooted in Asian culture. In fact, among tea-producing nations, countries like China and Japan are generally the first to come to mind. Oolongs, greens, blacks, and herbal teas from these countries are being sold around the world.
While tea’s history is rooted in Asia, in the last 10 years, new American tea plantations have sprung up across the country. These tea plantations allow for companies, such as Celestial Seasonings, to forge a path for American tea enthusiasts to indulge in a variety of locally sourced teas.
Photo courtesy of Designed by Freepik
The allure of tea in many parts of the world is its versatility, which explains the popularity of certain teas in some regions. Within the United States and Great Britain, Earl Grey tea, which is a blend of black tea with citrus oil has notable popularity. And in the US, sales of iced tea, particularly sweetened iced tea, have exploded across the country.
Considering this increased interest in this delicious and versatile drink, where exactly are US tea plantations found? According to the U.S. League of Tea Growers, a collaborative organization committed to increasing the number of domestic tea production, there are 60 farms scattered throughout 15 states — including California, Hawaii, South Carolina, and Washington. Interestingly enough, the tea scene in the Americas has bloomed only in the past twenty years. Prior to the 2000s, US tea farms were few and far in between.
The next question we can ask, then, is why have plantations in America? According to Jason McDonald, a member of Great Mississippi Tea Company who plans to initiate a tea plantation, tea plants need sufficient heat, humidity, adequate rainfall and acidic soil — hence why he chose Mississippi as his plantation site.
Photo courtesy of Designed by Freepik
Along with the Southeast, the Pacific Northwest is particularly suited for growing tea, due to the region’s temperate, humid climate. In addition, Jason also notes that specific varieties of tea plants, along with climate, soil integrity, and elevation factors allow for unique and enhanced flavors in tea varieties.
Finally, Hawaii has seen a massive boom in tea production. The volcanic islands have the perfect conditions for many small leaf varieties of Camellia sinensis — the tea plant, and farmers have brought tea production techniques from China, Japan, and India to the islands.
While America’s place in the world tea market appears to just be taking root, there is steady reason to believe that we will continue to see an increase in tea production within the private and public tea sectors. The demand for tea in the US is growing. In 2016, the US was ranked the third largest importer of tea in the world. Not only is the US growing in imports, but also in consumption — Americans consumed about 84 billion servings of tea in 2016 alone, which means that on a given day, about half of Americans consume tea, with the most popular choice being iced tea.
Since many herbal teas and plants are native to US, there has been an increase in commercially grown and produced herbal teas. Specifically, Northwestern states, such as Washington and Oregon, provide peppermint and spearmint for use in herbal teas.
So what does this all mean for the future of tea production in US? Thus far, there are several programs and initiatives dedicated to increasing tea plantations in the US — such as the Mississippi Tea Project Grant. Combined with the steadily increasing demand for tea, tea plantations have a promising future on US turf.
Photo courtesy of Designed by Freepik
Making tea may seem easy, but making that perfect cup consistently requires some work. Let Qi Aerista help you! Qi Aerista is an app-connected smart tea brewer that lets you hot brew, strong brew and even cold brew your favorite tea to perfection every time. Want more info? Check out our Facebook page now!
On the 21st of April, we have the opportunity to visit Huangshan Wangguangxi Songluo Tea Corp., Ltd. in Anhui province of China. The company is named after its founder Mr. Wang Guangxi, who has been honoured as the provincial intangible cultural heritage inheritor for Songluo Tea.
Founder Mr. Wang sharing the history of Songluo tea with Karen
Songluo tea is a type of green tea whose origin and history can be traced back to 600 years ago in Ming Dynasty. It is considered as the mother of fry-dried green tea, though it is not listed among the Top 10 Famous Chinese Teas due to a variety of reasons from lack of publicity to civil strife.
Inside the tea processing plant at Huangshan Wangguangxi Songluo Tea Corp., Ltd.
A museum dedicated to Songluo tea has been built by Mr. Wang’s company in 2012 to increase the awareness of this historically renowned tea among tea lovers.
Songluo Tea Cultural Museum in Anhui
What caught our eyes inside the Songluo Tea Cultural Museum was a display of two jars. Inside them were Songluo tea recovered from the sunken Swedish sailing ship Gotheborg more than 270 years ago.
Samples of Songluo tea recovered from the Gotheborg on display in the Songluo Tea Cultural Museum
Built in Stockholm, the East Indiaman Gotheborg set sail on her last voyage on March 17th, 1743. She was the largest vessel of the Swedish East India Company at the time. This was her third and last trading mission to China in pursuit of silk, teas and porcelains to fill up her 843 tons cargo capacity.
After 30 months of sailing, on September 12th, 1745, the Gotheborg sank into the sea just before reaching her home port of Gothenburg, Sweden. The cause was that it hit an underwater rock, yet mystery remains why the crash took place given an experienced pilot on board sailing through a familiar route.
The return cargo from this last voyage contained ingots, porcelain, tea, silk, and pearl, with tea taking up the most amount at 366 tons.
A drawing of the sinking East Indiamen Gotheborg
In 1984, an excavation project of the the East Indiaman Gotheborg kicked off and lasted till 1992. Large quantities of teas were found. The boxes holding the teas had been pretty much decomposed, yet surprisingly some teas stored in tin cans remained sealed off from water after being submerged into the sea for 240 years.
Using fresh Songluo Tea samples produced by Mr. Wang’s company, we compared two brews of Songluo tea, 3 minutes each at 80C (176F) and 90C (194F), respectively with Qi Aerista and found that the latter brew was more robust and flavourful.
Left: Songluo dry leaves, Upper Right: brewing metrics; Lower RIght: tea liquor from the 3-minute 90C (194F) brew
The following summarizes the results from the 3-minute 90C (194F) brew of the Songluo tea.
The 5 most predominant aroma noted in the dry leaves of our sample rated in scale from 1 (weak) to 5 (strong).
Top 5 tasting notes we captured from our sample of Songluo tea brewed at 90C(194F) for 3 minutes.
Although we could not say that Songluo tea, at least for our samples used, is the best green tea we have ever had, we were glad that the aromas sensed in the dry leaves were fairly consistent with the tea taste itself.
However, dry leaves with high aroma does not necessarily translate into a good cup of tea. This is because aroma in dry leaves can be improved by increasing the temperature during the last stage of drying or by adding a step to bake or fry the tea at a higher temperature to uplift the aroma before packaging. If the temperature is not controlled properly, it may result in a burning or smokey taste appearing in the final tea taste.
Making tea may seem easy, but making that perfect cup consistently requires some work. Let Qi Aerista help you! Qi Aerista is an app-connected smart tea brewer that lets you hot brew, strong brew and even cold brew your favorite tea to perfection every time. Want more info? Check out our Facebook page now!
]]>Of the hundreds of Chinese green teas out there, Dragonwell is perhaps one of the most celebrated types among tea aficionados. Called Longjing in Chinese (literally meaning “Dragon Well”), Dragonwell consistently ranks among the Top 10 Most Famous Chinese Teas because of its characteristic visual beauty and fine taste.
Pre-Qingming Dragonwell, made by our host Mr. Wang, as complemented by locally produced Loquat (Pipa) Fruit
Dragonwell is renowned for these unique attributes:
The best Dragonwell is made with the first crop of tea buds every spring in late March during the period known as “pre-Qingming”. The really good selections for this prized tea can fetch over 20,000 yuan/kg (US$ 1,320/lb) at retail.
The production of Dragonwell dates back to the Ming Dynasty over 500 years ago. It is harvested around Longjing Village in Hangzhou, a city of 9 million in eastern China’s Zhejiang Province that is home to the scenic West Lake and e-commerce conglomerate Alibaba.
Longjing Village lies in a valley surrounded by hills that rise 200-400m above sea level. The warm and moist micro-climate combined with a thick layer of porous topsoil make the village an ideal place for cultivating the finest green tea.
Snapshots around the tea plantations at Longjing Village
Almost all of the 1000 villagers in Longjing are involved in the tea business, ranging from tending tea plantations to operating tea-themed restaurants and hotels. Our host Mr. Wang is among one of them, who was introduced to us by a good friend of ours. We made the 200 km road trip from Shanghai in mid May to visit Mr. Wang, where he is taking a well-deserved break after a busy spring tea season.
Mr. Wang first learned the art of making Dragonwell at the age of 17. After a career in the military and civil service, he has now returned to the Longjing village to take care of his tea plantation full-time all year round.
Mr. Wang (left) with Rick (right) at the Dragonwell Village Tea Plantation Mr. Wang first learned the art of making Dragonwell at the age of 17. After a career in the military and civil service, he has now returned to the Longjing village to take care of his tea plantation full-time all year round. Mr. Wang showed us around the community, including a walk to the older part of the village where the actual Dragon Well lies. He recounted the folklore where Emperor Qianlong of the Qing Dynasty came across the village in mid 1700’s and asked for tea from the villagers to quench his thirst. He liked the taste so much that he demanded the locally produced tea to serve as annual tribute to the imperial courts.
Old Longjing Village and Real Dragon Well
Back at his residence, Mr. Wang shared with us his tea making and pan-frying tips in producing authentic Dragonwell. Tea picking starts in late March where hundreds of workers would scale the slopes of the tea plantations in search for the fresh tea buds. The pickings are immediately sent downhill for processing through a combination of withering, pan-frying, cooling and screening.
Mr. Wang sharing his pan-frying tips with us using traditional tea wok (L) and automatic pan-fryer (R).
Pan-frying is the most critical step of making Dragonwell, where the strength and length of heating as well as the type of pan-frying motions will determine the ultimate form and taste quality of the tea. Traditionally pan-frying is done by hand on an electric wok for about 30 minutes per batch, where temperatures can reach over 100 degC.
In the old days , Mr. Wang used to keep on pan-frying by hand with the traditional electric wok for 24 hours straight to process all the tea leaves. Otherwise, the unprocessed tea leaves will become oxidized and therefore unusable. Nowadays even with automatic pan-frying equipment available, Mr. Wang still needs to spend 5–6 hours per day at the electric wok during peak season to manually handle the most critical steps.
Pan-frying fresh tea leaves with traditional electric wok at the Longjing community processing center.
When it was time to say goodbye, Mr. Wang invited us back for another visit next spring during the tea harvesting season when the air will be filled with the fresh scent of tea pickings. He also offered us packets of the prized pre-Qingming Dragonwell he personally made as parting gifts.
So how did the tea taste? Let’s find out in Part 2 of our blog on Dragonwell to be published shortly.
Qi Aerista is an app-connected smart tea brewer that lets you hot brew, strong brew and even cold brew any of your favourite tea to perfection every time. Join our Facebook Group and be a part of the growing Qi Aerista tea lover community.
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Fresh budding tea leaves growing in Anhui, photographed by Karen in April 2017
How many famous teas are there in China? The renowned Encyclopedia of Famous Chinese Tea <中国名茶志>, published in 2000, recorded a whopping total of 1017 famous Chinese teas hailing from 19 tea-producing provinces across China.
With so many famous teas and many other undocumented types out there, making it to China’s Top 10 List is no small feat. Various versions of the Top 10 List exist throughout the years. Perhaps the earliest one ever reported stems from year 1915 based on the Chinese premium teas exhibited at the Panama-Pacific International Exposition held in San Francisco.
The table below identifies the 10 teas that have appeared the most on the various Top 10 Lists between 1915 to 2002.
The province of Anhui, located in the eastern part of China, spans an area of 139,600 sq km (54,531 sq mi, about the size of North Carolina) with a population of 60 million. It is undoubtedly the champion of the list with three representatives, which are: Huangshan Maofeng (aka Yellow Mountain Fur Peak), Luan Guapian and Qimen (aka Keemun) Black Tea.
Anhui Province, China
Tea production in Anhui can be traced back to the Qin and Han Dynasties over 2000 years ago (B.C. 221 to A.D. 220). By Jin Dynasty (A.D. 226 to 420), the tea industry in Anhui was so vibrant that it had become a ‘tribute tea’ producing region for the imperial courts. Tea export (e.g. Songluo green tea) from Anhui began as early as between 1661 to 1722 during the Qing Dynasty.
In the Encyclopedia of Famous Chinese Tea <中国名茶志>, 89 teas from Anhui are listed. The map below features some of the more widely known Anhui teas.
Examples of Famous Anhui Teas (G — Green, Y — Yellow, B — Black)
Tea regions
Anhui is situated in a transitional zone between temperate and subtropical climates with Yangtze River (aka Chang Jiang) and Huai River running through it. Anhui can be divided into three regions: (1) Huaibei (North of Huai River), (2) Jianghuai (between Yangtze River and Huai River) and (3) Jiangnan (South of Yangtze River). Tea plantations are in the Jianghuai and Jiangnan regions.
The three regions of Anhui
Jiangnan Region
The mountainous Jiangnan region has a mild and humid climate with an average annual temperature between 15°C (59°F) and 16°C (60.8°F) and average annual rainfall of 1000 to 1600 mm. The region mostly covered by yellow earth with an acidic pH level between 4 to 6.
Jianghuai Region
The Jianghuai region has a slightly lower average annual temperature between 14°C (57.2°F) and 16°C (60.8°F) with extreme low temperature that can drop below 0°C (<32°F). In addition, it receives lower average annual precipitation than the Jiangnan Region at 800 to 1500 mm. Soil types are mainly red earth with an acidic pH level in the range of 4.8 to 5.5. Due to the more extreme weather, cold tolerant tea varieties are planted in this region.
In our next article, we will go up close to some of the famous teas in Anhui as recounted in our recent trip to tour the spring tea harvest in April 2017.
Lixi Village in Anhui, photographed by Karen in April 2017
Making tea may seem easy, but making that perfect cup consistently requires some work. Let Qi Aerista help you! Qi Aerista is an app-connected smart tea brewer that lets you hot brew, strong brew and even cold brew your favorite tea to perfection every time.
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Tea art depicted by the 4 classes of oolong teas
Oolong (aka wulong) is a sophisticated class in the big tea family. Its oxidation level can run anywhere from as low as close to green tea and as high as close to black tea. As its oxidation level can vary quite a bit, the appearance, taste and characteristics of one oolong tea can vary significantly from another.
Oolong teas are largely grown in the following three areas: Fujian, Guangdong and Taiwan. Oolong teas are in general split into four big classes based on their growth regions and they are:
The following map of China shows the geographical locations of the above regions.
Here are some common questions often raised regarding oolong teas:
(1) How many types of oolong teas are there?
Belonging to the North Fujian oolong, Wuyi (aka rock) oolong teas alone have over 800 varieties. For Phoenix Dancong of Guangdong oolong, there are about 80 varieties. Having said that, only a few dozen varieties are available on the market as the majority of them are produced in very small quantities for tea planters’ self-consumption or for further plantation before the possibilities of mass production.
(2) Why oolong teas come in with and without stem types?
This is a processing difference between the two, which will ultimately affect the taste, smell and weight of the finished product. In general, Taiwan oolong teas tend to keep the stem in the finished tea. Look for that in your Taiwan oolong teas next time.
(3) How do you shape Lishan oolong and Tie Guanyin into rounded shapes?
Tea leaves are put in a cloth bag and are tightly wrapped. The bundle is repeatedly rolled and pressed to form the tea leaves into a rounded shape with a little leg or tail. The primary reason for this process is to facilitate storage and transportation.
(4) What are the key differences between North Fujian oolong and South Fujian oolong teas?
There are two main differences: shape and oxidation. Dry leaves of North Fujian oolongs are in general twisted in strips rather than curled into a rounded shape like South Fujian oolongs. North Fujian oolongs undergo further rounds of slow roasting after the drying process, which results in higher oxidation of the finished teas. The difference in oxidation between the two classes result in tremendous difference in the appearance of the dry leaves, the liquor colour and aromatic profile.
Take a further glance at the steeped leaves.
Getting started with oolong teas
If you are looking for a high floral fragrance oolong, you can try Tie Guanyin (aka Iron Goddess). If you opt for a smooth and light to medium-bodied oolong, try Lishan High Mountain or other similar high mountain teas from Taiwan. If you want both fruity and floral with a medium body, go for Phoenix Dancong and explore a few varieties of them. Last but not least, Wuyi oolong, the full bodied, richly roasted tea will satisfy a mature tea drinker or a coffee lover.
The discussion above gives an overview of the oolong family. Where there is a rule, there is always an exception and it is definitely the case for tea. Therefore, you will definitely find exceptions to our discussion above and we look forward to hear your experiences of the sophisticated yet aromatic oolong tea family.
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