Introduction to Tea

The most widely accepted non-alcoholic beverage in the world is tea, with over three million tonnes are grown annually. In the UK alone 165,000,000 cups of tea are drunk every day, accounting for 40% of our daily fluid intake. Tetley alone buys 1,000 kg of tea every week, and sells 60 different tea blends, where…

Caffeine in tea and other stimulants

Recently I have found numerous articles and been asked about the levels of caffeine in tea. This is most likely due to the general consensus that caffeine is bad for you. In this blog I am going to debunk some of the myths of caffeine levels in tea. Owing to an ancient misconception that the…

Taylors of Harrogate

In February I was given the opportunity to spend a week on work experience with the Taylors of Harrogate tea buying team. This blog post will discuss everything I learned, including the time I spent trying the numerous teas. History A former agent at a tea company in London, Charles Taylor, established C.E. Taylor &…

Yunomi: Spring Sencha Blend

Today, I received a package I had been waiting for, for about a week. It is, of course, my mystery sample from Yunomi Tea. Yunomi (pronounced “you-know-me”) is a global launchpad for small-scale tea farms, factories and other producers in Japan. We are focused on providing you with all that you need to live a…

Raw Vs. Ripe Pu’er Tea

Pu’er tea consists of two completely different categories. One is called ‘Raw Pu’er Tea’ and the other is ‘Ripe Pu’er Tea’. Raw Pu’er tea has a very long history and it was the tea traded through The Ancient Tea Route. Raw Pu’er tea is also a tea for which many collectors search enthusiastically. In freshly…

Camellia sinensis

“Camellia sinensis originated in South East Asia, specifically around the intersection of latitude 29°N and longitude 98°E, the point of confluence of the lands of North East India, North Burma, South West China and Tibet. The plant was introduced to more than 52 countries, from this ‘centre of origin’.” (Mary Lou Heiss; Robert J. Heiss. The Story of Tea: A…

Why temperature matters?

The reason black tea traditionally requires a higher temperature than green teas is that black teas are more oxidised and are therefore more stable. In order to bring out the tannins, water of a higher temperature is needed; however, if the brewing occurs for a long period of time then a high concentration of tannins…

The effect of flavourings on black tea

Sugar – this additive has the unusual effect not only of masking the bitter taste of both tea and coffee but also of actually changing the chemistry of the caffeine within these drinks. A research paper, led by Dr. Seishi Shimizu, published in Food and Function shows the original theory that the suppression of the bitter…

How to brew Camomile Tea?

When brewing first warm the container, with hot tap water. Before, filling your infusion device with 1 tsp of the dried camomile flowers. Then heat 250ml or 8oz of water in the kettle to bring to a boil. When properly heated remove from the heat. Remove the hot tap water heating your mug, before adding…

How to Store Tea

It has recently become more and more obvious that people just don’t know how to store tea correctly. It’s kept in its box or bag and that’s it – job done. However, there are so many factors that affect whether the tea you will have today is different from the one tomorrow. Below I have…

Fukamushi-Cha Tea Tasting Review

The secret to different teas lies in the cultivation and further processing. Sencha is made from green tea leaves that are cultivated in direct sunlight and are harvested in the first or second flush. The leaves of the upper shoots (which are younger) are used because they are of higher quality than those of the…