A major part of my research consists of learning from my family from an early age onward. This way I have learnt the basic varieties of tea, techniques of brewing and most importantly - its appreciation.
Conversations
With a friend:
- Why do you like to drink tea? - It's healthy and I drink it without milk or sugar. I'm usually always cold and it hydrates me as well as warming me up. I drink about 6 cups a day. |
With Relative:
- What is good tea like? - I make a strong brew, which can be diluted with boiling water afterwards. It can serve several people so I prefer to make tea this way. If the tea has no aroma, I don't consider it a good tea. |
With a friend:
- Do you ever drink tea without milk? - No, I like my tea with milk and sugar. - Do you ever drink green tea? - No, I only drink black tea. |
Not only people prefer different types of tea, flavours and ways of consumption, culture and habit plays a great role as well.
Literature Research
Legends and brief history
- There are various legends surrounding the origins of tea. The most famous is the Chinese story of Shen Nung, the emperor, who was boiling his drinking water when leaves from a nearby tea shrub blew into the cauldron - the beverage of tea was born.
- An alternative story claims that the Indian prince Bodhidharma, who converted to Buddhism, wished to stay awake for meditation and took to chewing leaves from the tea shrub, which acted as stimulant, helping him stay awake.
- Tea likely originated in Yunnan, China during the Shang Dynasty (1500 BC–1046 BC) as a medicinal drink.
- The earliest credible record of tea drinking dates to the 3rd century AD, in a medical text written by Hua T'o.
- Tea was first introduced to Portuguese priests and merchants in China during the 16th century.
- Drinking tea became popular in Britain during the 17th century.
- The British introduced tea production, as well as consumption to India, in order to compete with the Chinese monopoly on tea.
The Teapot
The teapot was invented during the Yuan Dynasty, tea preparation in previous dynasties did not utilize a teapot. These were small, individual pots which came to Europe with teas and served as models for the first European teapots. Other scholars have discounted this history and say that the Chinese, though they provided Europe with her first tea, did not historically use teapots. Instead they brewed tea directly in the cup, letting the leaves sink to the bottom before drinking.
In the Tang Dynasty, a cauldron was used to boil ground tea, which was served in bowls. Song Dynasty tea was made by pouring water boiled using a kettle into a bowl with finely ground tea leaves. A brush was then used to stir the tea. The innovation of the teapot, a vessel that steeps tea leaves in boiling water, occurs during the late Yuan dynasty. Written evidence of a teapot appears in the Yuan Dynasty text, Jiyuan Conghua, which describes a teapot that the author, Cai Shizhan, bought from the scholar Sun Daoming. By the Ming Dynasty, teapots were widespread in China.
Some believe the design source for teapots may have come from one of two influences reaching Europe in the mid-1600's. The first was the Islamic coffee pots, which were first seen in the popular coffee houses of Europe and England during this period. The second design source might have been the Chinese wine vessels then being imported as a curiosity piece. Unsure what its purpose was, it may have been assumed it was used with the imported tea in which it was packed (literally, to prevent breakage during the long trip from China.) The Earl Cadogan, whose estates were located in Staffordshire, the future center of English porcelain production, was the first Englishman recorded to have owned such a Chinese "wine pourer". It was globular in shape, foreshadowing the future design of the majority of teapots produced in Europe.
In the Tang Dynasty, a cauldron was used to boil ground tea, which was served in bowls. Song Dynasty tea was made by pouring water boiled using a kettle into a bowl with finely ground tea leaves. A brush was then used to stir the tea. The innovation of the teapot, a vessel that steeps tea leaves in boiling water, occurs during the late Yuan dynasty. Written evidence of a teapot appears in the Yuan Dynasty text, Jiyuan Conghua, which describes a teapot that the author, Cai Shizhan, bought from the scholar Sun Daoming. By the Ming Dynasty, teapots were widespread in China.
Some believe the design source for teapots may have come from one of two influences reaching Europe in the mid-1600's. The first was the Islamic coffee pots, which were first seen in the popular coffee houses of Europe and England during this period. The second design source might have been the Chinese wine vessels then being imported as a curiosity piece. Unsure what its purpose was, it may have been assumed it was used with the imported tea in which it was packed (literally, to prevent breakage during the long trip from China.) The Earl Cadogan, whose estates were located in Staffordshire, the future center of English porcelain production, was the first Englishman recorded to have owned such a Chinese "wine pourer". It was globular in shape, foreshadowing the future design of the majority of teapots produced in Europe.
From the European perspective
It can then be said, that though tea was originally Chinese, the teapot design of today is basically European. The first teapots created in Europe were of a heavy cast with short, straight, replaceable spouts.
Other variations that occurred during this early period were octagonal and melon shaped teapots as well as "fantasy" teapots designed as plants or animals. Europe, though she had "designed" the teapot, lacked the porcelain technology to produce a quality teapot. At the beginning of the eighteenth century, the East India Company, recognized the growing demand for such items as teapots and began importation in larger numbers. The company commissioned china directly from Chinese artists and craftsmen, using patterns sent from England and geared to European tastes, stereotypes, and market values. Designs fell into the main areas of mock-ups of Oriental designs (such as "Blue Willow" and "The Tree of Life"), designs adapted from European prints (such as the famous Georgian "house" teapots) and the innovative teapots (such as those with the now standard spout drain on the interior of the teapot).
Porcelain
In 1710 a major commercial porcelain breakthrough occurred in Europe. After many trial-and-error efforts, imperial craftsmen found the clay near Meissen, Germany, coupled with new technology, produced a porcelain equal to the finest such items available from distant China. Nearby Dresden quickly became the center for fine European china. But by the mid-1700's the technique was being copied in England and France. As Baroque and Rococo designs began to appear, they were adapted into porcelain production. Though teapots largely remained globular in shape, some pear shaped ones were popular. Spouts were often shaped as dragons or other animals. Handles were elaborately embellished with scrolls and similar designs.
New market and Silver Tea Service
As Europe industrialized, a growing middle class developed. With cash increasingly available, this new group sought to copy the visual elements of the life style of the upper classes. This included the developing ritual of Afternoon Tea. As such, teapots in unheard of numbers were suddenly needed. Artist-merchants such as Josiah Wedgwood and Josiah Spode responded to that new market.
It is at this time (1730's) that the first silver service pots for tea were designed. Simple globular shaped designs soon gave way to straight-sided silver teapots. These in turn were replaced by the oval shaped teapots of the 1770's. The American patriot Paul Revere was the most famed silversmith of the young nation. By the 1780's footed teapots appeared, designed to protect tabletops from heat scarring. Although pewter teapots appeared throughout the Georgian (Colonial Period) for those unable to afford silver teapots, they were seldom produced in any number after the 1790's. Reflecting the "classic" designs favored by the new French Republic, teapots were, for a short, but beautiful period, shaped as a drum.
Other variations that occurred during this early period were octagonal and melon shaped teapots as well as "fantasy" teapots designed as plants or animals. Europe, though she had "designed" the teapot, lacked the porcelain technology to produce a quality teapot. At the beginning of the eighteenth century, the East India Company, recognized the growing demand for such items as teapots and began importation in larger numbers. The company commissioned china directly from Chinese artists and craftsmen, using patterns sent from England and geared to European tastes, stereotypes, and market values. Designs fell into the main areas of mock-ups of Oriental designs (such as "Blue Willow" and "The Tree of Life"), designs adapted from European prints (such as the famous Georgian "house" teapots) and the innovative teapots (such as those with the now standard spout drain on the interior of the teapot).
Porcelain
In 1710 a major commercial porcelain breakthrough occurred in Europe. After many trial-and-error efforts, imperial craftsmen found the clay near Meissen, Germany, coupled with new technology, produced a porcelain equal to the finest such items available from distant China. Nearby Dresden quickly became the center for fine European china. But by the mid-1700's the technique was being copied in England and France. As Baroque and Rococo designs began to appear, they were adapted into porcelain production. Though teapots largely remained globular in shape, some pear shaped ones were popular. Spouts were often shaped as dragons or other animals. Handles were elaborately embellished with scrolls and similar designs.
New market and Silver Tea Service
As Europe industrialized, a growing middle class developed. With cash increasingly available, this new group sought to copy the visual elements of the life style of the upper classes. This included the developing ritual of Afternoon Tea. As such, teapots in unheard of numbers were suddenly needed. Artist-merchants such as Josiah Wedgwood and Josiah Spode responded to that new market.
It is at this time (1730's) that the first silver service pots for tea were designed. Simple globular shaped designs soon gave way to straight-sided silver teapots. These in turn were replaced by the oval shaped teapots of the 1770's. The American patriot Paul Revere was the most famed silversmith of the young nation. By the 1780's footed teapots appeared, designed to protect tabletops from heat scarring. Although pewter teapots appeared throughout the Georgian (Colonial Period) for those unable to afford silver teapots, they were seldom produced in any number after the 1790's. Reflecting the "classic" designs favored by the new French Republic, teapots were, for a short, but beautiful period, shaped as a drum.
Modern Teapots
In a chart of 10 teapots - published by The Independent-, this Bodum piece is listed to be the best existing teapot of today.
"The wide stainless-steel filter in the borosilicate glass bowl allows the tea leaves to swirl freely,
giving them all the space they need to live up to their full potential.
Making a generous 1.5 litres, you’ll be able to invite plenty of neighbours round for a cuppa".
"The wide stainless-steel filter in the borosilicate glass bowl allows the tea leaves to swirl freely,
giving them all the space they need to live up to their full potential.
Making a generous 1.5 litres, you’ll be able to invite plenty of neighbours round for a cuppa".
Second comes this teapot, the British Museum Darcy.
"The Darcy collection was inspired by an era when Earl Grey was prime minister and taking tea was at the centre of refined social life (think Jane Austen).
Created for stovetop use, it’s made from black clay with a wooden handle and hand-painted porcelain lid. A filter is also included".
"The Darcy collection was inspired by an era when Earl Grey was prime minister and taking tea was at the centre of refined social life (think Jane Austen).
Created for stovetop use, it’s made from black clay with a wooden handle and hand-painted porcelain lid. A filter is also included".
The teapot that takes the 6th place is Portmeirion Arthur Goodfellow and Friends One Cup.
Tea connoisseurs wouldn’t dream of making their brew in a cup, even if it’s just for one. Nor would they drink it out of a mug, favouring a good old-fashioned cup and saucer. No wonder this one-cup-and-saucer porcelain teapot, decorated with a charming cat-themed design, is such a winner.
Active URL:
http://www.independent.co.uk/life-style/food-and-drink/features/the-10-best-teapots-8718035.html?action=gallery&ino=1
Tea connoisseurs wouldn’t dream of making their brew in a cup, even if it’s just for one. Nor would they drink it out of a mug, favouring a good old-fashioned cup and saucer. No wonder this one-cup-and-saucer porcelain teapot, decorated with a charming cat-themed design, is such a winner.
Active URL:
http://www.independent.co.uk/life-style/food-and-drink/features/the-10-best-teapots-8718035.html?action=gallery&ino=1
The Production of tea
Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. Some varieties can also tolerate marine climates. Tea plants are propagated from seed and cutting; it takes about 4 to 12 years for a tea plant to bear seed and about three years before a new plant is ready for harvesting. Tea plants require at least 127 cm of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m above sea level. While at these heights the plants grow more slowly, they acquire a better flavour.
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and Camellia sinensis var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, there are many strains and modern clonal varieties. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being, Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; Cambodian type, characterised by leaves of intermediate size.
A tea plant will grow into a tree of up to 16 m if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea. Only the top 1–2 inches of the mature plant are picked. These buds and leaves are called flushes. A plant will grow a new flush every seven to fifteen days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas.
Teas can generally be divided into categories based on how they are processed. There are at least six different types of tea: white, yellow, green, oolong, black (called red tea in China), and post-fermented tea (or black tea for the Chinese) of which the most commonly found on the market are white, green, oolong, and black. Some varieties, such as traditional oolong teaand Pu-erh tea, a post-fermented tea, can be used medicinally.
After picking, the leaves of C. sinensis soon begin to wilt and oxidize, unless they are immediately dried. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This enzymatic oxidation process is caused by the plant's intracellular enzymes and causes the tea to darken. In tea processing, the darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, the halting of oxidation by heating is carried out simultaneously with drying. Without careful moisture and temperature control during manufacture and packaging, the tea may become unfit for consumption, due to the growth of undesired molds and bacteria.
Although single-estate teas are available, almost all teas in bags and most other teas sold in the West are now blends. Tea may be blended with other teas from the same area of cultivation or with teas from several different areas. The aim of blending is to obtain a better taste, a higher price, or both, as a more expensive, better-tasting tea is sometimes used to cover the inferior taste of cheaper varieties.
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and Camellia sinensis var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, there are many strains and modern clonal varieties. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being, Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; Cambodian type, characterised by leaves of intermediate size.
A tea plant will grow into a tree of up to 16 m if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea. Only the top 1–2 inches of the mature plant are picked. These buds and leaves are called flushes. A plant will grow a new flush every seven to fifteen days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas.
Teas can generally be divided into categories based on how they are processed. There are at least six different types of tea: white, yellow, green, oolong, black (called red tea in China), and post-fermented tea (or black tea for the Chinese) of which the most commonly found on the market are white, green, oolong, and black. Some varieties, such as traditional oolong teaand Pu-erh tea, a post-fermented tea, can be used medicinally.
After picking, the leaves of C. sinensis soon begin to wilt and oxidize, unless they are immediately dried. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This enzymatic oxidation process is caused by the plant's intracellular enzymes and causes the tea to darken. In tea processing, the darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, the halting of oxidation by heating is carried out simultaneously with drying. Without careful moisture and temperature control during manufacture and packaging, the tea may become unfit for consumption, due to the growth of undesired molds and bacteria.
Although single-estate teas are available, almost all teas in bags and most other teas sold in the West are now blends. Tea may be blended with other teas from the same area of cultivation or with teas from several different areas. The aim of blending is to obtain a better taste, a higher price, or both, as a more expensive, better-tasting tea is sometimes used to cover the inferior taste of cheaper varieties.
The Preparation of Tea
The traditional method of making or brewing a cup of tea is to place loose tea leaves, either directly or in a tea infuser, into a tea pot or teacup and pour freshly boiled water over the leaves. After a few minutes, the leaves are usually removed, either by removing the infuser or by straining the tea while serving.
Most green teas should be allowed to steep for about two or three minutes, although some types of tea require as much as ten minutes, and others as little as 30 seconds. The strength of the tea should be varied by changing the amount of tea leaves used, not by changing the steeping time. The amount of tea to be used per amount of water differs from tea to tea, but one basic recipe may be one slightly heaped teaspoon of tea (about 5 ml) for each teacup of water (200–240 ml) prepared as above. Stronger teas, such as Assam, to be drunk with milk, are often prepared with more leaves, and more delicate high-grown teas such as a Darjeeling are prepared with somewhat fewer.
The best temperature for brewing tea depends on its type. Teas that have little or no oxidation period, such as a green or white tea, are best brewed at lower temperatures, between 65 and 85 °C, while teas with longer oxidation periods should be brewed at higher temperatures around 100 °C . The higher temperatures are required to extract the large, complex, flavourful phenolic molecules found in fermented tea. In addition, boiling reduces the dissolved oxygen content of water. Dissolved oxygen would otherwise react with phenolic molecules to turn them brown and reduce their potency as antioxidants. To preserve the antioxidant potency, especially for green and white teas brewed at a lower temperature, water should be boiled vigorously to boil off any dissolved oxygen and then allowed to cool to the appropriate temperature before adding to the tea.
Some tea sorts are often brewed several times using the same leaves. Historically in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to produce the best flavour.
One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste it. As the tea leaves unfold (known as "The Agony of the Leaves"), they expose various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavours to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length.
Most green teas should be allowed to steep for about two or three minutes, although some types of tea require as much as ten minutes, and others as little as 30 seconds. The strength of the tea should be varied by changing the amount of tea leaves used, not by changing the steeping time. The amount of tea to be used per amount of water differs from tea to tea, but one basic recipe may be one slightly heaped teaspoon of tea (about 5 ml) for each teacup of water (200–240 ml) prepared as above. Stronger teas, such as Assam, to be drunk with milk, are often prepared with more leaves, and more delicate high-grown teas such as a Darjeeling are prepared with somewhat fewer.
The best temperature for brewing tea depends on its type. Teas that have little or no oxidation period, such as a green or white tea, are best brewed at lower temperatures, between 65 and 85 °C, while teas with longer oxidation periods should be brewed at higher temperatures around 100 °C . The higher temperatures are required to extract the large, complex, flavourful phenolic molecules found in fermented tea. In addition, boiling reduces the dissolved oxygen content of water. Dissolved oxygen would otherwise react with phenolic molecules to turn them brown and reduce their potency as antioxidants. To preserve the antioxidant potency, especially for green and white teas brewed at a lower temperature, water should be boiled vigorously to boil off any dissolved oxygen and then allowed to cool to the appropriate temperature before adding to the tea.
Some tea sorts are often brewed several times using the same leaves. Historically in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to produce the best flavour.
One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste it. As the tea leaves unfold (known as "The Agony of the Leaves"), they expose various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavours to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length.
"The Death of the Teapot Effect" Article
Teapot technology is largely ignored by mainstream media (some say unfairly). But today, scientists in France unveil a technique that should breath hi-tech life into a new generation of bespouted objects.
The problem with teapots is their annoying habit of dribbling, particularly at low rates of flow. The phenomenon has achieved such notoriety that it has been imaginatively dubbed the “teapot effect”.
Previous studies have shown that dribbling is the result of flow separation where the layer of fluid closest to the boundary becomes detached from it. When that happens, the fluid flows smoothly over the lip. But as the flow rate decreases, the boundary layer re-attaches to the surface causing dribbling.
Previous studies have shown that a number of factors effect this process such as the radius of curvature of the teapot lip, the speed of the flow and the “wettability” of the teapot material. But a full understanding of what’s going on has so far eluded scientists.
Now Cyril Duez at the University of Lyon in France and a few amis, have identified the single factor at the heart of the problem and shown how to tackle it. They say that the culprit is a “hydro-capillary” effect that keeps the liquid in contact with the material as it leaves the lip. The previously identified factors all determine the strength of this hydro-cappillary effect.
So how to overcome it? There are two ways say Duez and co. The first is to make the lip as thin as possible. That’s why teapots with spouts made from thin metal are less likely to dribble.
The second is to coat the lip with the latest generation of superhydrophobic materials which strongly repel water. Duez and co show how this stops dribbling at a stroke. “Superhydrophobic surfaces fully avoid dripping, and thus beat the “teapot effect”,” they say.
(Of course, there are one or two other potential applications in shaping the fluid flow in microfluidic machines but these pale into insignificance compared with the teapot revolution in hand.)
The really exciting news, however, is that in certain materials the hydro-capillary effect can be controlled electronically. That raises the possibility of a teapot design in which dribbling can be turned on and off with the flick of a switch–an object of desire on a par with the iPhone, USB catapaults and personal hovercrafts. (The iPot, perhaps?)
Principles of Fluid Dynamics
Movement of a fluid in a pipe
- the dynamics of fluids are the foundation of the understanding of water movement in streams and in the subsurface
- we need to understand this in order to figure out how to measure river discharge, for example
- the basic principles also apply to the flow of air, lava, glaciers, and the Earth's mantle
- we usually classify matter as either solid, liquid, or gas, based on macroscopic properties
- a gas takes on the shape and volume of a container,
- a liquid takes the shape of the portion of the container that it fills but retains a fixed volume
- a solid has its own defined shape as well as volume
- liquids and gases are called fluids
- shear stress is a tangential force per unit area acting on a surface
- the property of a fluid that describes the resistance to motion under an applied shear stress is termed viscosity
- experiment to determine the viscosity of water
- F/A = μ Uplate/d (dimension/unit of viscosity?)
- viscosity as a function of temperature
- unit of viscosity: Pa s, dimension?
- for some fluids, density changes
- the basic forces that make fluids move are gravity, pressure differences, and surface stresses
- pressure is a normal stress
- hydro-static equation
- p = F/A = m*g/A = V*ρ*g/A = ρ*g*d (d: depth)
Movement of a fluid in a pipe
- the statement of the conservation of energy for a frictionless fluid along a flowline is the following:
- p*V + m*g*z + 1/2*mu2 = constant, means:
- work due to pressure + potential energy + kinetic energy
- by dividing this equation by m = v*ρ*g we get the Bernoulli equation:
- u2/(2*g) + z +p/(ρ*g) = constant, means:
- velocity head + elevation head + pressure head = total head
- this head can be measured by looking at the level to which the water rises in a vertical tube stuck into the pipe
- assumptions we are making:
- no friction (viscosity = 0)
- incompressible fluid
- homogeneous fluid
- flow steady with time
- example: tank with steady flow of water) => u2 = (2*g*d)1/2
- perform the actual experiment
- example: expansion joint in a hose
- apply continuity equation Q = u*A = const, then Bernoulli equation
- decrease of mean velocity results in increase of pressure
- experiment: blow on sheet of paper
- in reality, if we do an experiment, we do see a loss in head along a pipe due to friction
- instead of having a uniform value in the pipe, there is a velocity profile
- u2/(2*g) + z +p/(ρ*g) = constant needs to be modified to: u2/(2*g) + z +p/(ρ*g) +hL= constant
- the head loss can be described as: hL = f*L*u2/(D*2*g), f being the friction factor
- the friction factor has been measured under a range of circumstances
- The key parameter to describe a flow situation is the Reynolds number: R = ρ*U*D/μ
- at R>2000 something happens, the flow becomes turbulent
- Reynolds experiment, laminar ("layered") flow, turbulent ("restless") flow
- is the flow through the NYC water tunnels laminar or turbulent?
- is flow in a straw laminar or turbulent?
- let us calculate R for an example:
- U=2 m/s
- D = 0.03 m
- ρ= 103 kg/m3
- μ =1.139 10-3 Pa s
- how can we make the flow laminar?
- reducing the velocity;
- reducing the diameter;
- reducing the density of the fluid; or
- increasing the viscosity. reduce
Practical Research: Extract/Short Summary
Tastings
A newly discovered interest:
Tasting the Canton Tea Co.'s Matcha, a finely milled or powdered green tea from the traditional Japanese tea ceremony. "In Tang Dynasty China tea leaves were steamed and formed into tea bricks for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea powder in hot water, adding salt. In the Song Dynasty, the method of making powdered tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Buddhists. Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191. […] Matcha is made from shade-grown tea leaves also used to make gyokuro. The preparation of matcha starts several weeks before harvest & can last up to 20 days, when the tea bushes are covered to prevent direct sunlight".
The health benefits include a high concentration of antioxidants, boosting metabolism and reducing cholesterol levels. The taste is unusual, yet very fresh and enjoyable.
Tasting the Canton Tea Co.'s Matcha, a finely milled or powdered green tea from the traditional Japanese tea ceremony. "In Tang Dynasty China tea leaves were steamed and formed into tea bricks for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea powder in hot water, adding salt. In the Song Dynasty, the method of making powdered tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Buddhists. Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191. […] Matcha is made from shade-grown tea leaves also used to make gyokuro. The preparation of matcha starts several weeks before harvest & can last up to 20 days, when the tea bushes are covered to prevent direct sunlight".
The health benefits include a high concentration of antioxidants, boosting metabolism and reducing cholesterol levels. The taste is unusual, yet very fresh and enjoyable.
Another favorite of mine - Jade Tips loose-leaf green tea.
"A high-quality green tea at a very reasonable price. Mao Jian grows high in the cool, misty mountain air of Fujian. It has a clean, refreshing vegetal taste and a long lasting, pleasingly sweet aftertaste. This is a superb everyday, easy-drinking green tea. "
"Shiny, pale greenish-yellow liquor. It has excellent clarity indicating a tea grown on a high mountain plantation.Tasting Notes. The mouth-feel is smooth and lively. It tastes soft, vegetal and refreshing with a long lasting sweet ‘hui gan’ (aftertaste). Quick Brewing Instructions1-2 tsp per cup (200ml); water temperature 70°C (158°F): infuse 2 minutes".
"A high-quality green tea at a very reasonable price. Mao Jian grows high in the cool, misty mountain air of Fujian. It has a clean, refreshing vegetal taste and a long lasting, pleasingly sweet aftertaste. This is a superb everyday, easy-drinking green tea. "
"Shiny, pale greenish-yellow liquor. It has excellent clarity indicating a tea grown on a high mountain plantation.Tasting Notes. The mouth-feel is smooth and lively. It tastes soft, vegetal and refreshing with a long lasting sweet ‘hui gan’ (aftertaste). Quick Brewing Instructions1-2 tsp per cup (200ml); water temperature 70°C (158°F): infuse 2 minutes".
Fresh mint tea
Using fresh mint leaves from the store or from the garden, making this infusion is quite easy.
Simply, place the leaves in boiling water and leave for a couple of minutes. I prefer keeping the leaves in the brew for a stronger taste.
Its health benefits include:
- Soothing the digestive tract and if you are having stomach ache then it can be of great help
- Drinking herbal mint tea reduces irritated bowel syndromes, cleanses the stomach and also clear up skin disorders such as acne.
- Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
- Mint helps in eliminating toxins from the body.
- Mint is a very good cleanser for the blood.
Using fresh mint leaves from the store or from the garden, making this infusion is quite easy.
Simply, place the leaves in boiling water and leave for a couple of minutes. I prefer keeping the leaves in the brew for a stronger taste.
Its health benefits include:
- Soothing the digestive tract and if you are having stomach ache then it can be of great help
- Drinking herbal mint tea reduces irritated bowel syndromes, cleanses the stomach and also clear up skin disorders such as acne.
- Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
- Mint helps in eliminating toxins from the body.
- Mint is a very good cleanser for the blood.
The very ordinary Tesco Earl Grey teabags
"This fragrant black tea is infused with the citrus flavour of bergamot oil for a tangy refreshing taste"- says the description of this tea.
The tea is great, but the quality could be better. The back of the box advises to pour on boiling water and to leave it to brew for 4-5 minutes, which is characteristic of large leaf black tea. The ingredients are specified to be black tea and flavouring.
"Earl Grey tea is a tea blend with a distinctive flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit. Traditionally, the term "Earl Grey" has applied only to black teas that contain oil of bergamot as a flavouring".
"This fragrant black tea is infused with the citrus flavour of bergamot oil for a tangy refreshing taste"- says the description of this tea.
The tea is great, but the quality could be better. The back of the box advises to pour on boiling water and to leave it to brew for 4-5 minutes, which is characteristic of large leaf black tea. The ingredients are specified to be black tea and flavouring.
"Earl Grey tea is a tea blend with a distinctive flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit. Traditionally, the term "Earl Grey" has applied only to black teas that contain oil of bergamot as a flavouring".
Chinese Dà Hóng Páo tea, consumed according to the traditions, making up to 6 infusions.
"Dà Hóng Páo is a prestigious Wuyi oolong tea. It is a premium variety of the Wu Yi Yan Cha group of oolong. According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. Known for its highly expensive value, Da Hong Pao can sell for up to US$1,250,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998)".
"Dà Hóng Páo is a prestigious Wuyi oolong tea. It is a premium variety of the Wu Yi Yan Cha group of oolong. According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. Known for its highly expensive value, Da Hong Pao can sell for up to US$1,250,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998)".
Japanese Green Sencha from Clearspring
This tea is light and refreshing when brewed correctly. "Sencha is a Japanese green tea, specifically one made without grinding the tea leaves. The word "sencha" means "simmered tea," referring to the method that the tea beverage is made from the dried tea leaves. This is as opposed, for example, to matcha, powdered Japanese green tea, in which case the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage".
Brewing for about a minute, using 80°C water, this tea is the perfect day-time drink.
This tea is light and refreshing when brewed correctly. "Sencha is a Japanese green tea, specifically one made without grinding the tea leaves. The word "sencha" means "simmered tea," referring to the method that the tea beverage is made from the dried tea leaves. This is as opposed, for example, to matcha, powdered Japanese green tea, in which case the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage".
Brewing for about a minute, using 80°C water, this tea is the perfect day-time drink.