Lapsang Souchong is a smoked black tea which originates from the Wuyi Mountains in Fujian Province, China.
It is believed that Lapsang Souchong was the first black tea produced in China. It was first produced in Tongmu Village using the Camellia Sinensis Bohea tea bush variety at the beginning of the 19th Century.
Lapsang Souchong is distinct from other tea types due to its unique flavour of smoky pine which is comparable to fine cigars and a single malt whiskey.
Meaning
The name itself refers to Lapsang which means “smoky variety” or “smoky sub variety” and Souchong refers to the fourth and fifth tea leaves used to create Lapsang Souchong.
Its tea leaves are a grade below Pekoe and are found at the lower parts of the tea bush.
The leaves are larger, riper and further away from the highly prized new growth tea buds.
(Alternatively, Lapsang Souchong in China is known as “Zheng Shan Xiao Zhong”).
Production
To produce the unique flavour of Lapsang Souchong, the plucked tea leaves are withered over pine fires and then pan fried for a short amount of time.
The tea leaves are then carefully rolled. For the final step, the tea leaves are placed in bamboo baskets which are hung on racks over smouldering smokey pine fires to help dry and absorb the essence of smoke.
Ultimately, this process gives Lapsang Souchong its smoky flavour and unique, smooth taste.
Tea leaves on bamboo baskets being baked by hot pine smoke (photo credit: François-Xavier Delmas)
Origin
Interestingly, the tea leaves for Lapsang Souchong were first dried using pine needles during the Qing Era.
It’s believed that smoked tea was discovered by accident when an army passed through a village and camped out at a tea factory full of unprocessed tea leaves.
The army’s occupation stopped the tea workers from carrying out the drying process.
When the army left, the workers were due to take the tea to market, but there wasn’t enough time for the leaves to dry.
To speed up the process, they placed the tea leaves into bamboo baskets and dried them over pine wood fires.
This accidentally created the smoky taste which Lapsang Souchongis known for today.
How to Make Lapsang Souchong Black Tea
Place one perfect tea spoon of Lapsang Souchong into an infuser and place into a tea cup
Boil the kettle to 100°C and pour the water into the tea cup
Let the tea leaves brew for 3-5 mins and remove the infuser
For the process of this Lapsang Souchong, the youngest buds have not been taken, but the larger, riper leaves from the lower part of the tea bushes.
After the tea leaves were fermented, the leaves were placed on hot iron pans and roasted before being smoked over woods rich in resin.
This has resulted in a Lapsang Souchong which presents a large, black leaf with sharp notes of smoke.
The taste profile is smoky and spicy.
Smoky Lapsang GFOP Organic (No.20)
Smoky Lapsang GFOP Organic has been produced in the North of the Fujian province which is known as the production capital for Chinese smoked teas.
This Lapsang Souchong has been graded GFOP (Golden Flowery Orange Pekoe).
Smoky Lapsang GFOP has been produced using large, ripe organic tea leaves which are ideal for the repeated tea smoking process as they result in a wonderful, spicy taste profile.
The beautifully worked leaf has been infused with anthracite for a smoky profile and the leaf presents golden leaf tips.
The cup is full-bodied with soft and smoky tones.
Russian Caravan Tea Organic (No.21)
An alternative smoky black tea is a Russian Caravan Tea Organic which is a blend of Lapsang Souchong, Keemun tea and Yunnan tea.
Russian Caravan smoked tea tends to be sweeter and maltier than Lapsang Souchong, with less of a pine note.
It is believed that Russian Caravan teas originated during the long journey from Chinese tea producing regions to Europe via Russia.
Camp fires made from dried camel dung were said to have been responsible for the flavor of the tea, giving it a distinct smoky note.
Needless to say, that's not how Russian Caravan teas get their flavor today, but the love of smoky Russian Caravan teas remains strong.
Further Information on Lapsang Souchong
If you would like to view our other black teas, feel free to browse our website for other black teas
Assam comes from the Camellia Sinensis var. Assamica tea plant and is produced in the region of Assam, India.
The tea plantations of Assam were introduced by the British during the colonial period. Assam is cultivated at or near sea level as it lies along the Brahmaputra river which stretches from the Himalayas through to the Bay of Bengal.
The soil in the region of Assam is rich and fertile and benefits from a hot monsoon season which produces a humid environment and conditions comparable to a large outdoor greenhouse.
Taste and Appearance
Assam is more oxidised than green or white teas; which results in Assam’s classic, dark leaf appearance.
Oxidisation is the process which turns the tea leaves darker resulting in a richer taste.
The growing conditions combined with the oxidisation process results in Assam’s full-bodied, malty flavour as well as its strong and brisk taste.
Boil the kettle to 100°C and pour the water into the tea cup
Let the tea leaves brew for 3-5 mins and remove the infuser
Enjoy with our without milk
Types of Assam
Assam is available as a loose leaf tea or in pyramid tea bags and can be enjoyed in the form of a pure single estate tea or as an Assam blend.
A single estate tea comes from one specific tea estate (e.g. Assam Panitola) and produces its own signature profile based on the tea estate’s growing conditions. Whereas an Assam blend consists of tea leaves from various tea estates in Assam (or with other regions - e.g. Ceylon) and is blended respectively to its own taste.
A lovely quality Assam for daily consumption. This Assam leaf blend is blended from various Assam tea plantations. The infusion of these black, well processed leaves with light leaf tips is strong and dark and has an earthy-spicy taste and a malty note. The scent is spicy and heavy.
Assam Panitola Tea Estate
2) Assam Panitola FTGFOP1 Second Flush - Single Estate (No.2)
Panitola Tea Estate is located in the Tinsukia district in Assam, North East India. The Panitola tea plantation is just a walk away from the local train station and is one of the most ethically sound gardens.
The Panitola Tea Estate operates two primary schools, has two stationary creches and four mobile creches for children under six years. Plus they have their own hospital which provides the local population with free healthcare and medical supplies.
Panitola has been a popular export to Europe in part to its brisk, bright cups and distinctive and rich infusions.
Panitola is well known for its high quality Assam gardens; and is home to the world famous tea bush clone P-126A which was produced during British colonial times and is used in many Assam Tea Estates.
To date, Panitola produces CTC and orthodox teas. Panitola Tea Estate practices sustainable organic methods to pest control, but is still not classified as an organic tea garden.
Panitola Tea Estate has successfully attained Ethical Tea Partnership certification.
Taste Profile: Assam Panitola FTGFOP1 Second Flush
A high quality black tea from the Panitola Tea Estate in Assam.
Our Assam Panitola is graded FTGFOP1 (Finest Tippy Golden Flowery Orange Pekoe, Grade 1) and presents an appearance of a medium sized leaf with lots of golden tips.
In terms of taste, expect a full-bodied distinctive and spicy aroma with malty after tones. The strength of our Assam Panitola black tea is on the medium-strong scale.
A great alternative to an everyday breakfast tea. Perfect with or without milk.
Assam Orangajuli Tea Estate - pictured is the woman who won the Best Tea Plucker Award
3) Assam Orangajuli TGFOP First Flush - Single Estate (No.3)
The Orangajuli Tea Estate is located in the Bhergaon Block of Udalguri, Assam, India.
The Orangajuli Tea Estate is about 904 miles east of New Delhi, the country's capital town. The name Orangajuli comes from a translation meaning the “Orang” people who live by the “juri” (which is a small stream).
The Orangajuli Tea Estate is the last British owned tea estate in Assam which was established in 1894. The estate provides free housing, medical care and schooling for children of families who work in the the estate.
The Orangajuli Tea Estate cultivates high quality clones of Panitola-126A and focuses solely on orthodox teas.
The Orangajuli Tea Estate has been awarded with the best tea plucker award which went to a hard working and highly skilled woman who works on the Orangajuli Tea Estate.
The Orangajuli Tea Estate is a part of the Ethical Trade Partnership.
Taste Profile: Assam Orangajuli TGFOP First Flush
Assam Orangajuliis a high quality single estate black tea which presents a dark-red coloured cup and a deliciously malty and smooth taste.
Our Assam Orangajuli is graded TGFOP (Tippy Golden Flowery Orange Pekoe). This Assam Orangajuli is a first flush orthodox large leaf which has been plucked in early spring and has lots of silvery tips.
The superior climate conditions and quality tea bushes provide a unique and complex taste.
The bouquet is sparkling and flowery. Add honey or a slice of lemon for a sweeter tasting cup.
Assam Thowra Tea Estate owned by James Warren Tea Limited
4) Assam Thowra TGFOP Second Flush - Single Estate
Thowra Tea Estate is situated in the Sivasagar District in Upper Assam.
Thowra Tea Estate produces orthodox and CTC teas and is known for being the top CTC Tea Estate in the world. The Thowra Tea Estate consists of quality tea bushes in a deep soil which help produce a fine and rich flavour.
The Thowra Tea Estate is part of the Ethical Trade Partnership and is HACCP certified.
Taste Profile: Assam Thowra TGFOP Second Flush
Assam TGFOP Thowra is single estate black tea from the Thowra Tea Estate in Assam.
Our Assam Thowra is a second flush black tea and graded TGFOP (Tippy Golden Flowery Orange Pekoe).
Assam Thowra presents leaves with lots of golden tips and a deep copper coloured cup.
In terms of taste, expect a strong, richly spicy and distinctive malty flavour.
Assam Thowra is a wonderful black tea for the morning which can also be paired with rock sugar.
5) Assam Mangalam FTGFOP1 Second Flush - Single Estate
Assam Mangalam Tea Estate cultivates densely planted Assamica hybrid tea bushes which were carefully cloned from the Manjushree Plantation in 1973. The close spacing of tea bushes results in high yielding tea bushes and enhances tip production.
A relatively new plantation in comparison to other tea plantations (which can be hundreds of years old) - The Mangalam Tea Estate consists of Assam CTC and Orthodox Teas.
The Mangalam Tea Estate is a part of the Ethical Trade Partnership.
Taste Profile: Assam Mangalam FTGFOP1 Second Flush
Assam Mangalam FTGFOP1 comes from the Mangalam Tea Estate and has large leaves which consists of lots of golden tips.
Our Assam Mangalam has been graded FTGFOP1 (Fine Tippy Golden Flowery Orange Pekoe, Grade 1).
In terms of flavour, you can expect a deliciously malty and a rich, spicy flavour.
Assam Mangalam produces a dark, amber coloured cup.
Strong Breakfast Black Tea by True Tea Co.
Assam Blends
We have three Assam black tea blends available.
These include an English Breakfast Organic BOP, English Leaf Blend OP and a Strong Breakfast.
A well balanced mix of broken Assam and Sumatra leaves.
Expect a robust level of harshness, tanginess and a delicious malty taste.
B) English Leaf Blend OP
English Leaf Blend consists of Assam, Ceylon and Java orange-pekoe graded black teas.
This blend produces a fine and spicy taste which makes a wonderful and comforting breakfast tea.
Perfect with morning breakfast or afternoon tea.
C) Strong Breakfast
Strong Breakfast tea is a blend of some of the most strongest Assam teas creating an infusion of strength with a highly spicy and malty taste. This loose leaf black tea blend will not disappoint. Enjoy with or without milk.
Further Information on Assam
If you would like to view our other black teas, feel free to browse our website for other black teas
Our fruit teas are caffeine free, full of delicious flavour and hold many natural ingredients. With a range of over 20 different, unique and colorful fruit teas available, we're sure to find the right infusion for you. First let us tell you what makes a fantastic fruit tea.
WHAT EXACTLY IS A FRUIT TEA? EVERYTHING YOU NEED TO KNOW
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All true tea comes from the camellia sinensis plant; most notably, Black, Green & White tea. White tea is named after the delicate silver white hairs which can be found on the young, unopened buds of the camellia sinensis plant. In particular, it is grown in Fujian province, China. But white tea is also produced in other Chinese provinces and tea producing countries around the world; such as Taiwan & India. White tea comes from a number of varieties of the tea plant. The most popular are Da Bai (Large White), Xiao Bai (Small White), Narcissus, and Chaicha. White tea is the least processed of teas and harvesting for white tea begins in early spring. However, it is important to note that it is not picked on rainy days or when there’s frost on the ground.
In terms of white tea production, the young, immature buds and select leaves are picked and left to dry in the natural sunlight to prevent further oxidation. The manufacturing is a careful process where only the young tea leaves with an abundance of fine white hairs can produce high quality white tea of a high pekoe grade. Unlike Green or Black tea, white tea is not rolled, and only slightly oxidized, making it the least processed tea. The minimal processing is believed to result in more health benefits as it has a higher level of catechins than green or black tea. Ultimately, it is the delicate production process which results in a pale, yellow fresh-flavored tea with floral and fruity tones.
History of White Tea
Tang Dynasty (618-907)
References of white tea can be dated back as far as the Tang Dynasty (618-907). Around this time, it was compressed into cakes and processed differently than it is today. For instance, white tea was steamed, crushed, put into moulds and baked until dry. When white tea was ready to consume, pieces from the compressed tea cake would be boiled in earthenware kettles. Essentially, white tea leaves were harvested in spring (i.e. first flushes) when the tea bushes were fully blossomed and resembled silver needles. It was these first flush tea leaves that would be turned into compressed tea cakes.
Song Dynasty (960-1279)
White tea rose to prominence during China’s Song Dynasty (960 – 1279). White tea was the tea of choice for the Chinese royal court and it was notably given as a “tribute” to the Emporer. In particular, white tea was served at royal tea ceremonies. For production, tea would be picked and the buds would be steamed and selectively stripped from their outer leaf. The bud interior was kept intact and rinsed before dried. From here, the song style of tea preparation involved the “whipped tea” method. The tea leaves and buds would be ground into silvery white powder and then whisked in bowls of hot water until froth appeared. This method closely resembles how tea would later be made in Japanese Tea Ceremonies.
Huizong (1101-1125) / Ming Dynasty (1368-1644)
Specifically, white tea could only be consumed by royalty and the Emperor Huizong (1101 – 1125). Interestingly, the Emperor was so infatuated with trying to discover the perfect cup of white tea that he almost lost his entire empire. Huizong has been credited for the creation of a number of white teas; most notably “Silver Silk Water Sprout” and ‘Palace Jade Sprout”. The Emperor wrote a book called the “Treatise on Tea” which was seen as one of the most important documents in history for learning about the Chinese tea ceremonies. However, over time, powdered tea and the song tea ceremony was abolished. This was because the Hongwu Emperor of the Ming Dynasty (1368-1644) issued a ruling that tributes were to be replaced by loose leaf tea. From here, the production of loose leaf tea and the “steeping method” became widespread.
Qing Dynasty (1796)
Just like the people of the Ming Dynasty, tea was processed and sold in loose leaf form during the Qing Dynasty (1796). Around this time, white tea was harvested from a mixed varietal tea bush called “Chaicha”. White teas were produced differently to other Chinese teas as it did not involve pan firing or steaming. Special varieties of the tea bush are cared for several years before the first harvest. As soon as the buds are plucked they are allowed to wither and air dry in the sun or in a carefully controlled outdoor or indoor environment. Around this time, white tea leaves would be small with thin leaves and did not have many of the silvery white hairs that are on the white teas that are produced today.
Modern White Tea
In 1885, white tea truly transformed as various types of the camellia sinensis plant were cultivated to produce “Silver Needle” (Bai Hao Yin Zhen) and other prestigious white teas which are well known today. The Dai Bai (Big White) Xiao Bai (Small White) and Shui Xian (Narcissus) variations were specifically selected to make such white teas. By 1891, China was exporting these teas across the globe at an accelerated rate and by 1922 the production of White Peony started. Thus, white tea is now available all around the world and countries outside China are creating their own versions from other tea plant varieties.
This newer form of white tea originates from the town of Shuiji in Fujian, China. White Peony consists of tea buds blended with young tea leaves; whilst the bud is covered in white hairs. This tea is of exceptiona; quality and consists of tall unrolled leafs with many white dots. The color of White Peony is slightly darker than the Silver Needle. Expect a mild and floral taste.
Nepal White Tea
Grown at 1500-2000 m, This rare tea provides a light golden cup. This white tea from the Shangri-La garden is smooth, light and offers a touch of fruitiness in its taste. Expect notes of dried fruit, honey and sweet vanilla. It is soft and delightful on the mouth.
Monkey Picked White Tea (Organic)
The name originates from the concept that Buddhist-trained monkeys use to harvest white tea. However, oday it refers to the very high quality white tea which comes from the highest mountains and tree tops in China. It comprises of young leaves and buds of the Camellia Sinensis. This leaf provides a delicately soft white tea with a light and aromatic taste.
Immortal Warrior White & Green Tea Blend
A blend of green tea, white tea and tea twigs with a delicious fruit flavour. A refreshing tea with a mild grassy touch.
This Cocoa and Roses Green Tea is a romantic infusion for all true tea lovers. Witness the perfect companionship as white and green tea leaves elegantly come together. As the brew settles down, the on-screen chemistry between the roses and cocoa peel starts to truly blossom!
Silver Needle (Bai Hao Yin Zhen)
The most prominent and famous white tea available. Silver Needle comes from the Fujian province of China and is harvested in Spring before the tea buds have turned into leaves. Silver Needle comes from the original white tea bush and should contain no leaves or stems and have long needle-like silvery trips. Expect a sweet and mild flavour.
Tribute Eyebrow (Gong Mei)
The leaves that form this white tea come from the tree known as Xiao Bai (Small White). This tea predominately includes young leaves, but no buds which results in a dark cup which has a full bodied taste.
Longevity Eyebrow (Shoumei)
This tea is grown in the Fujian or Guangxi Province of China. It is produced from the naturally withered tea leafs and tips from the white tea plant. It’s harvested after Silver Needle and White Peony and subsequently has a darker appearance; and is rich in flavour compared to other white teas
Caffeine Content
The caffeine content in white tea can fluctuate depending on a number of factors – the type of white tea, whether it is a blend, processing style, steeping times and how much loose leaf tea is used per cup. Interestingly, some white tea, such as White Peony, has been found to contain more caffeine than most loose teas; whereas others, such as white tea blends, have been found to contain a minimal amount of caffeine. For further information of caffeine content in white tea, Rate Teaprovide a comprehensive article on this subject matter.
How to Make White Tea
It is important to see if there are any specific brewing instructions on the tea packets before using these instructions. We have based our instructions on the white tea which we sell at True Tea Club. Generally, white tea infusions can take anywhere between 20-30 seconds; whereas pure white tea can take up to 5 minutes to steep. Nonetheless, white tea is very simple to brew.
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It is ideal to use freshly filtered water or spring water to produce the most flavorsome cup. Essentially, it is recommended for the water to reach a temperature of 70c. If the water is too hot, the tea leaves will be over cooked which will result in a less pleasant and astringent cup. If you are unable to measure the temperature, it is best to stop the water just before the boil.
When you have reached the appropiate temperature, place the water into a cup. In China, white tea is commonly enjoyed from using a tempered glass tumbler. Take 1 tablespoon of loose tea (i.e. 2-4 grams) and place it into an infuser. Then put the infuser into your tea cup and let it rest for 5 minutes. White tea can be reinfused several times. With each steep providing a new and delicious flavour. For future servings of the same loose leaf, let the tea steep for 45 seconds.
Storing Tea
It is important to make sure your tea stays as fresh as possible. This can be achieved by using an airtight storage container which would also block out light, such as a tea caddy.
For instance, the tea in our subscription boxes comes in air sealed brown bags which prevent air from escaping and the tea being subject to any light. If you receive tea in clear sealed bags, make sure they are stored away from light in a storage cupboard. Other negative factors to bear in mind is condensation, heat, humidity and cold temperatures.
It is generally advised not to keep your tea more than 6 months, primarily so you can enjoy the optimum freshness. But tea can be consumed 2 years after purchase.
Further Information
If you're interested in discovering more about tea, receive a selection of four various teas to your door through our monthly tea club.
We have a huge selection of loose tea available. With new and exciting teas and infusions for all tea lovers.
We have Black, White teas, Oolong, Rooibos selections, fruit Infusions and specialist teas. Whether it be delicate and aromatic, rich and fruity, or light and refreshing, there’s something for everyone.
Chai is a popular Indian beverage and it is estimated that over 900,000 tons of Chai are consumed in the country every year. Specifically, the term “Chai” is Hindi for “tea” which originates from the Chinese word, “cha”.
Cha refers to traditional tea which is produced from the leaves of the camellia sinensis plant; most notably, white, green and black tea. In the west, the term “chai” is commonly associated with masala chai.
Masala means a ‘mix of spices’ and masala chai (i.e. spiced tea) can be produced with a number of ingredients. The variation of ingredients can differ from cultures, towns, generations and families.
In particular, Masala Chai may include: black tea, milk, cardamon pods, nutmeg, cinnamon, ginger, star anise, cloves, saffron and fennel. Nevertheless, other ingredients could consist of chocolate, cocoa and vanilla. Thus, it is no surprise that chai is enjoyed from all corners of life and can be relished in the morning, afternoon and evening.
It has been suggested that masala chai dates back more than 5,000 years, whilst others believe masala chai’s history spans more than 9,000 years. Some stories note that masala chai was invented by a royal king in the ancient courts of India.
Allegedly it was created as a healing spice to consume during Ayurveda - a traditional healing ceremony for Hindus. At this date, chai was simply enjoyed as a beverage with a number of different herbs and natural sources, and most notably, did not contain any spices or tea leaves from the camellia sinensis plant.
Interestingly, this early form of chai, known as Kadha, would contain herbs, leaves and flowers; and could be consumed hot or cold. Whereas the chai we know of today, would include herbs, spices and can be enjoyed warm.
Eventually, this healing beverage made its way into mass Indian culture where the recipe would evolve and alternate, as households would fine tune the spice ingredients to their personal preference.
As the popularity of masala chai grew so did the culture of tea, which spread from Asia to Western Europe in the 1700s. Around the 1830s, the British began cultivating their own tea plants in India due to the primary fear of the Chinese monopolization on tea. Plus, with the growing British demand of tea and previous opium wars with China, Indian tea plantations were an essential asset incase of a potential depletion of future supplies.
For instance, by 1870, tea was heavily in demand to the British public and around 90% of tea imports within Great Britain originated from China. By 1900, this figure reduced to as low as 10% due to the tea being predominately sourced from the British Crown Colonies in Ceylon and India.
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Even though Black tea was popular in Britain, it wasn’t hugely popular in India, especially as it was deemed expensive by the locals. Because Black tea was expensive, street vendors would substitute Black tea for spices with milk and sugar to keep the costs at a minimum.
In order to increase sales of tea, mass campaigns were initiated by the British-owned Indian Tea Association to promote the consumption of tea throughout India. In doing this, The Indian Tea Association advocated the allowance of ‘tea breaks’ for local workers to increase tea sales.
It was boasted that the benefits of a tea break and a cup of tea resulted in improved work efficiency and concentration. The trend eventually began to take heed and the consumption of tea within India grew rapidly.
In the 1960s, tea leaves began to more commonly make their way into what we know as masala chai. This was because Black tea became more affordable and popular in India due to William McKercher’s invention of the crush-tear-curl (i.e., CTC) production method of making tea.
The crush-tear-curl method substitutes the rolling stage of orthodox tea production. This method has been adopted as a way of producing greater quantities of black tea using more mature, larger leaves which, when prepared with milk and sugar could appeal to a broader market (Srivastava, 2011).
It has been noted that CTC blends in India provide a deep and flavorsome aroma which complement the creamy and spicy notes from the masala chai. Thus, the quality of masala chai can fluctuate considerably, depending on the leaves, buds and granules used in the CTC process.
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As the popularity of tea sales increased in India so did the number of “chai wallahs” offering this delicious and spicy, warm, milk brew - Masala Chai. Chai wallahs (i.e., tea persons) commonly operate on street stalls and can be found around key social points in India; whether it’s market places, train stations or a bus station. Typically, chai wallahs brew their masala chai over charcoal fires in large pans. The chai can be traditionally served in clay cups, known as kullarhs.
How to Make Masala Chai
The best method to create a delicious cup of masala chai is to purchase a quality loose leaf tea with your preferred spices from a trusted tea seller. Interestingly, and unsurprisingly, there are a number of variations of masala chai.
For instance, Indian masala chai can be sweetened with cane sugar called Jaggery; whereas in the USA, honey is popularly used to sweeten masala chai. Nevertheless, white sugar, brown sugar, demerara, turbinado or coconut may also be used as a chai sweetener.
Alongside this, black tea from Assam or Darjeeling is the preferred tea of choice whilst making Indian inspired masala chai; whereas in Kashmir, Gunpowder Green Tea is traditionally used instead. If that’s not enough, in the USA, loose leaf black tea is used over Indian’s preferred crush-tear-curl (CTC) black tea. It is also not unusual to prefer a caffeine-free Rooibos to be used as the tea base for a masala chai mix.
The milk used to create masala chai varies from region to region and the recipe can also fluctuate based on the water to milk ratio. For instance, a number of recipes require you to brew chai in water and dilute with milk. And other masala chai recipes may prefer to brew the spices in a milk and water or mixture, or simply use all milk.
Alongside this, buffalo milk is typically used in India. However, in Pushkar, camel milk is typically used to brew masala chai. In more westernised countries, soya milk, hazelnut milk; and low fat, skimmed milk has been used to create masala chai recipes in the past.
In particular, True Tea Club offer a number of masala chai options which taste great with just a regular semi-skimmed milk. But nonetheless, you can simply opt for a traditional cup of masala chai. You should expect to aim to for a creamy texture combined with black tea and a number of essential spices: cinnamon, ginger, cardamom, peppercorns.
In terms of a sweetener, brown sugar is fine enough to bring out the aromatic spice flavour. It is imperative to include a sweetener otherwise the spices can get lost in the mix and you won’t experience the true robustness of the spices in a masala chai.
You can also read the ingredients on our tea packets to try and make your own from scratch. Although, all of our teas come with the freshest ingredients nonetheless.
A rich blend of morning spiced masala chai. To awaken your senses, ginger bits and cinnamon rebound from pepper, cardamom and cloves. This blend of spices and Grassy Sencha leaves is made even more rejuvenating with Jasmine and zesty lemon-grass.
Ingredients:
China Sencha Green Tea, Jasmine, fennel, aniseed whole, lemon grass, cinnamon, nettle leaves, ginger bits, cloves, pepper, cardamom
Serving instructions:
Due to the green tea leaves, we recommend to brew without milk as there will be no tanginess from the black tea leaves to overpower the mix.
2. Masala Chai Black Tea (Organic)
Our Masala Chai Black tea offers a traditional blend of black tea with a concoction of whole and ground spices including: ginger, fennel, aniseed, cloves and cinnamon.
Ingredients:
Black Tea, Cinnamon, Ginger Bits, Fennel, Aniseed Whole, Cloves.
Serving Instructions:
Enjoy the most out of this traditional masala chai black tea by simmering in milk. This masala chai is commonly brewed with boiling water and can be served black, or with the milk and sugar of your preference.
How to Store Masala Chai
It is important to make sure your masala chai stays as fresh as possible. This can be achieved by using an airtight storage container which would also block out light, such as a tea caddy. For instance, the tea in our subscription boxes comes in air sealed brown bags which prevent air from escaping and the tea being subject to any light.
If you receive tea in clear sealed bags, make sure they are stored away from light in a storage cupboard. Other negative factors to bear in mind is condensation, humidity and cold temperatures.
It is generally advised not to keep your tea more than 6 months, primarily so you can enjoy the optimum freshness. But tea can be consumed 2 years after purchase.
Further Information
If you're interested in discovering more about masala chai, then you can receive a selection of four various teas to your door through our monthly tea club.
We have a huge selection of loose tea available. With new and exciting teas and infusions for all tea lovers.
We have Black, White teas, Oolong, Rooibos selections, fruit Infusions and specialist teas. Whether it be delicate and aromatic, rich and fruity, or light and refreshing, there’s something for everyone.
Green tea has been cultivated for centuries in a number of different countries. But even with a history that spans thousands of years, the question still looms, what is Green tea? In order to answer this, we trace back the early beginnings of tea. Whilst covering the history, we specifically focus on the Chinese origins with a brief mention of Japanese green tea production.
Following on from here, we explore the varieties of the camellia sinensis plant and how the tea leaves are eventually harvested for processing. Due to the popularity of both teas, we provide a comprehensive profile of both Chinese and Japanese oxidation methods and the subsequent categories of teas that are produced.
In doing this, we mention some of the most popular Chinese and Japanese teas available on the market today. We finish this article with a detailed guide on how to brew and store green tea.
History of Green Tea
Lu Yu, also known as the Patron Saint of Tea. Original Source: English Tea Store
The beginning of the history of green tea can be traced back to China. Tea was discovered in Chin, situated in the mountains of Sichuan and Yunnan. Yunnan Province is recognized as "the birthplace of tea…the first area where humans figured out that eating tea leaves or brewing a cup could be pleasant." According to ancient legend, the discovery of tea occurred in China in the year 2737 B.C.
The Emporer at the time, Shen Nung, was relaxing under the shade of a camellia tree when a leaf fell into his cup of hot water. The subsequent concoction gave a delicate color and aroma. The Emperor tried the tea and found it to be delicious. However, it wasn’t until the 14th century that green tea became popular in China.
It was during the Tang Dynasty that tea drinking became ingrained in Chinese culture. A further reference to this can be traced back to Lu Yu who produced a book known as “The Classics of Tea” which has been considered to be one of the most important documents in the history of green tea. In particular, Lu Yu described how to properly brew a cup of green tea, how it is to be served, the correct cultivation methods and the subsequent medicinal properties that can be extracted from a cup of tea.
Furthermore, the Tang Dynasty witnessed the beginning of tea ceremonies and it was during this era that the steaming of tea leaves began in China. Steaming the tea leaves halts the oxidation process which can help the young tea leaves stay green and stops them turning dark.
This process resulted in better quality, more refined tea. Originally, tea would have been made with dry leaves and then pressed into a cake after production to help transport the tea without it being damaged. However, you can still purchase teas in a similar form, most notably pu-erh.
It was until the 18th century that Japanese tea producers introduced similar steaming production processes to “fix the green” and halt the oxidation process. At this point, however, the Chinese began to roast and bake tea leaves to fix the green.
In contemporary times, the most common ways to produce green tea still involves either steaming or pan firing the camellia sinensis tea leaves. Each process produces a unique, delicious taste.
You can read more about the history of tea and the role it played in the British Empire.
Just like all true tea, such as Black, White and Oolong tea, Green tea comes from the Camellia Sinensis plant leaves. The camellia sinesis primarily grows in Asia, the Middle East and Africa. Ultimately, there are two types of the camellia sinensis plant: (1) camellia sinensis var. sinensis native to China but also found in Japan; and (2) camellia sinensis var. assamica native to India.
Both camellia plants differ in terms of aroma, taste and colour. In relation to this, sinensis sinesis has smaller leaves, grows in cooler climates and is typically used for white or green tea; whereas assamica has larger leaves, grows in warmer climates and is typically used for Black tea. If that’s not enough, Chinese Green teas are reported to originate from hundreds of sub-variations of the camellia sinensis var. sinensis plant.
Green tea leaves are harvested three to four times per year in cycles known as flushes (growing seasons). Every flush is determined by its location, climate and region of where the camellia sinensis plant is grown. There is the first flush (Shincha, “new tea”) which provides a light, clear and floral tea (March to April), second flush which is dark, strong and fruity (May to June) and third flush which has a dark coppery texture and provides a light flavour (September to November). The first flush is deemed the most desirable as it’s leaves are young and of a higher taste and flavour. Aside from this, in some tropical areas the leaves can be plucked all year round.
Generally, it is the tip (bud) and upper (younger) leaves which are harvested for processing. When it comes to processing, the difference between green and traditional tea lies in the withering and oxidation process used to produce each tea. When the tea leaves destined for green tea are picked, they aren’t left for long to wither and are steamed or pan fired quickly to stop them turning black (oxidize).
This process results in Green tea being one of the least oxidized teas available. From here, the tea is either pressed flat, rolled or twisted into various shapes before being dried and packaged for distribution. However, it is important to note that methods used to oxidise green tea are typically either Chinese or Japanese; with other tea producing countries replicating either of these processes.
Japanese Green Tea
Geinmacha Japanese Green Tea. Source: Getty Images
Japanese Green Tea is typically steamed. In particular, Sencha is a popular style of Green tea with 80% of the green tea produced in Japan being made into Sencha. Sencha tea is grown in direct sunlight; whereas other Japenese tea, such as Matcha and Gyokuru is cultivated in the shade. Sencha is characterized by first or second flush, ungrounded tea leaves which are steamed within hours of being plucked.
By steaming the leaves quickly, it provides a rich green like colour. It has been suggested that the steaming method lasts less than a minute and ensures a sweet, vegetal, grassy taste with a colour which can differ from a pale, delicate green to a bright green yellow. Japanese Tea can be steamed at 3 levels: (1) Asamushi – light steamed; (2) Chumushi – mid steamed; and (3) Fukamushi – deep steamed, two to three times.
After the steaming process, tea leaves are dried, rolled and shaped to extract vital juices which aid in heightening the taste and flavour of Japanese Green Tea.
Some Types of Japanese Green Tea Explained:
Gyokuru: This tea is made from the first flush (i.e. Shincha) of tea leaves which have been shaded in the final month before plucking to ensure a sweet and delicious taste. The leaf is rolled into a needle-like shape and is known to be the highest quality tea available. It has an intense green colour and comes with a sweet flavour.
Matcha: This tea consists of finely grounded green tea powder and is used with tencha (i.e., shaded like Gyokuru) tea leaves. Matcha has a rich, vegetal flavour and has been used for Japanese tea ceremonies. Subsequently, you can buy Matcha with a ceremonial grade, much like our true organic Matcha green tea.
Bancha: This tea is made from the later flush of tea leaves at the end of summer and beginning of autumn. This tea contains more stems and firm, larger leaves which tend to have been discarded from Sencha production. It is known as less astringent and more aromatic than Sencha. Nevertheless, Bancha is appreciated in Japan for its robust flavour.
Geinmaicha: The popcorn of the loose leaf tea world. A blended tea made from second flush Bancha tea leaves and roasted brown rice (genmai). This tea has a nutty taste with a toasted, sweet flavour. Once known as poor people’s tea in Japan, this is now enjoyed by all of society.
Kukicha: This is known as twig or stalk tea. The stems, stalks and twigs come mainly from Sencha or Matcha production. Kukicha is also known as Bōcha. This tea contains nearly no caffeine and provides a light yellow, golden cup with a nutty taste.
Hojicha: This Japanese Green Tea has been pan fired instead of steamed and gives a toasty flavour and aroma. It is usually created from roasting Bancha; but can also be made using Kukicha or Sencha. Even though it’s a Green tea, it provides a reddish-brown coloured cup due it being roasted at high temperatures. The roasted flavour this provides depends on the level the tea has been roasted.
The process of steaming Japanese Green tea leaves
Chinese Green Tea
Chinese Green Tea is pan-fired which is where the tea leaves can be placed into a basket and heated at a high temperature. Instruments used to pan fire Chinese green tea can vary, but most notably used is a large wok-like instrument. Ultimately, this pan firing method is used to halt the oxidation process.
Interestingly, tea leaves can be pan fired more than once during the oxidation process, but this is entirely dependent on the type of tea being produced. For instance, pan-fired green tea, such as China Dragonwell, can be heated a high temperature of 180 degrees for 3-4 minutes. In terms of taste, Chinese green teas are known to be less vegetative and house a nutty, roasted flavour with a dark green colour.
Some Types of Chinese Green Tea Explained:
Chun Mee: This classic organic China Green tea, grown in South Eastern China by the Yangtze river is hand rolled to create its “precious eyebrows” shape which it is famous for. The leaves are twisted and pan fired; leaving it to produce a clean and bright yellow cup with an after taste of sweet plums. If the tea is too strong, you can empty out the first brew and enjoy the second, milder cup afterwards.
Gunpowder: The name Gunpowder comes from the story of a young English clerk who believed the tiny round balls looked like pellets of gunpowder. Gunpowder tea is fired in metal tumblers and rollers which results in the tea becoming tightly rolled into small pellets.
The pellets were originally rolled by hand to preserve quality and keep the freshness and flavour. retained. When softened with water, the gunpowder pellets will unravel and provide a light grassy infusion with a robust harshness. Soften leaves by rinsing with hot water first and re-infuse several times.
Pan frying technique for Chinese Green tea
Green Tea Caffeine Content
Green tea has around 35 – 50mg of caffeine content per 200ml cup. But this is entirely dependent on the type of green tea, length of brewing time and the processing methods used for the green tea itself.
It has been suggested that the amino acid L-thenanine is responsible for the notion that green tea contains more caffeine than coffee, due to the capacity of L-thenanine to increase alertness and focus. Green tea is still relatively low in caffeine content to its counterparts.
Types of Green Tea
True Tea Club stock the highest quality green tea available and we have numerous flavours and infusions available on our online tea shop.
Some of our green tea flavours include:
1. Mint & Green Tea Gunpowder A refreshing combination of high grade gunpowder and mint. This beverage can also be enjoyed as an iced tea on hot, sunny days.
2. Mighty Mango Sencha Green Tea This teas sencha basis is surrounded by bright sunflower blossoms which relax in harmony with a fruity mango flavor.
3. Tropical Sundance China Green Tea An exotic sencha green tea which provides a rich tropical experience. Expect: pineapple pieces, coconut pieces and sunflowers.
4. Ramblin’ Rose Sencha Green Tea This sencha green tea is smothered in rose buds and captures the limelight with its golden-green cup and soothingly soft light flavor.
How to Brew Green Tea
Green Tea, Lemon & Mint
All of our loose-leaf tea comes with brewing instructions; but nevertheless, there is a general consensus on how to brew Green tea.
First of all, scoop one tablespoon of loose Green tea and place it into an infuser or empty tea bag. Make sure that you boil the kettle to reach a temperature of 80°C. But this temperature can differ between certain green teas.
All of the Green tea we supply contains information and brewing instructions. If uncertain about the temperature, remove the kettle before it reaches the boil.
Pour the water into your tea cup first, this will avoid scoldering the tea leaves. Place the infuser inside the tea cup and let it steep for from 20-30 seconds to 3-5 minutes. It is important to note that high quality green tea can typically be infused more than once.
When your Green tea has finished steeping, enjoy it on its own or add lemon, although this will take the natural flavour away. Some of our green tea range also includes added flavors, such as: Chocolate, Roses or Cherries.
In a nut shell:
1) Scoop one tablespoon of Green tea 2) Boil the kettle to 80°C 3) Pour the water into a cup 4) Place the infuser inside from 2-30 secs to 3-5 minutes 5) Remove the infuser and add flavouring if desired
Interestingly, tea and coffee establishments also offer green tea in alternative forms, such as green tea lattes, espressos and cappuccinos. If you would like more information on tea brewing methods, you can read our article on the introduction to loose leaf tea.
How to Store Green Tea
It is important to make sure Green tea stays as fresh as possible. This can be achieved by using an airtight storage container which would also block out light, such as a tea caddy. For instance, the tea in our subscription boxes comes in air sealed brown bags which prevent air from escaping and the tea being subject to any light.
If you receive tea in clear sealed bags, make sure they are stored away from light in a storage cupboard. Other negative factors to bear in mind is condensation, humidity and cold temperatures.
It is generally advised not to keep your tea more than 6 months, primarily so you can enjoy the optimum freshness. But tea can be consumed 2 years after purchase.
Further Information
If you're interested in discovering more green tea, then you can receive a selection of four various green teas to your door every month through our tea subscription service.
We have a huge selection of loose tea available. With new and exciting teas and infusions for all tea lovers.
We also have Black, White teas, Oolong, Rooibos selections, fruit Infusions and specialist teas. Whether it be delicate and aromatic, rich and fruity, or light and refreshing, there’s something for everyone.
Rooibos tea comes from the shrub Aspalathus Linearis and has been gaining popularity through its widely known benefits to be a delicious and healthy beverage. But how exactly did this beverage come about?
To understand this, we trace back its origins through the indigenous Khosian tribesmen of South Africa. From here, we explore how Dutch settlers and an important botanist named Carl Thunberg played an integral part in the history of rooibos tea.
After this, we look at how Benjamin Ginsberg began to market rooibos and why Dr Le Fras Nortier researched cultivation methods to increase agricultural production of the red bush plant. Furthermore, we investigate how World War II resulted in the temporary demise of Rooibos and how a South African mother bolstered the popularity of rooibos.
To let the reader understand the true properties of rooibos, we provide a comprehensive rooibos tea profile. This profile goes on to highlight some of its suggestive health benefits. Finally, we discuss the processing methods and how to correctly brew a rooibos tea.
History of Rooibos Tea
Benjamin Ginsberg - the founding father of Rooibos tea. Original Source: Tick Tock Tea
Rooibos was discovered over 300 years ago. It was relatively unknown until the Aspalathus Linearis leaves were harvested by the Khoisan’s who were a South African tribe of Bushmen. It was regularly used as a herbal medicine to treat a plethora of ailments. Even though Rooibos was known to be delicious and nutritious, the indigenous tribes started to fade away and so did the knowledge of rooibos.
Carl Thunberg
In 1772, botanist Carl Thunberg rediscovered the Aspalathus Linearis leaves which were previously used by the Khosian people. He went on to spread the interest of this delicious drink. Many of the adventurers and settlers were unable to enjoy black tea from Europe due to its high import price. Subsequently, Dutch settlers chose the native grown rooibos as a perfect alternative.
Benjamin Ginsberg
In 1904, a Russian immigrant known as Benjamin Ginsberg, with connections to the European tea industry, began to market rooibos. Ginsberg claimed rooibos was a herbal alternative to tea, with it being labelled “Mountain Tea”.
Ginsberg replicated the process of oxidation used to produce Black Keemun tea. As a result, the Green Aspalathus Linearis needle-like leaves turned into a mahogany red colour, which ultimately was resultant in the name rooibos (“red bush” pronounced “roy-bus”).
From here, Ginsberg began to trade rooibos locally and internationally which resulted in him being the first exporter of Rooibos tea. He later immigrated and left his son to continue working on the farm to produce high quality rooibos tea.
Dr Le Fras Nortier
In the 1930s, Dr Le Fras Nortier began researching the medical benefits and agricultural potential of Rooibos, predominately due to his fondness for the delicious and aromatic tea. His researched involved the task of cultivating rooibos plants on his farm and he paid villagers £5 per match box of rooibos plant seeds.
It proved a near impossible task to source the seeds as they were the size of a grain of sand. Nevertheless, a Khoi women noticed a colony of ants taking the seeds back to a nest which was then discovered to be a granary. From here, farmers were taught how to germinate the seeds and new cultivation methods were born. Thus, the commercial production of Rooibos truly began.
World War II
During World War II, loose tea from Asian countries was almost impossible to source and this resulted in an increased demand for Rooibos tea. Despite this, rooibos was expensive to purchase due to the high economic cost of seeds from the lack of rooibos plants. Thus, the high price still made rooibos difficult to obtain and enjoy.
After WWII, the Rooibos market collapsed and the Clanwilliam Tea Cooperative was formed in 1948. The goal was to regulate marketing, stables prices; improve and standardize quality. A new era began for Rooibos and it finally became stable and prosperous.
Dr Annique Theron
In 1968, Dr Annique Theron (a South African Mother) centred the limelight on rooibos tea when she claimed that rooibos helped alleviate her baby’s colic. In particular, she published a book called “Allergies: An Amazing Discovery” and continued to promote the health benefits.
Following on from here, a plethora of other studies from various professionals were released detailing the antioxidant benefits of rooibos teas and their health advantages.
With this new medical perspective on rooibos, the popularity of rooibos excelled to great heights.
You can learn more about the history of teaby reading one of our previous blog posts.
Rooibos tea isn’t true tea as it comes from the rooibos plant (also known as “redbush”), aspalathua linearis, which is a member of the legume plant family which originates from the Cederberg Mountains, South Africa (north of Cape Town). The redbush plant grows approximately 3 feet tall and has needle-like leaves.
South Africa is the sole producer of Rooibos tea and to date has 450 growers which is estimated to provide 15,000 tons of Rooibos annually. It has been suggested that just under 50% of the production of rooibos in South Africa is globally exported to 30 countries, including: Germany, the Netherlands, Japan, the United Kingdom and the United States.
Traditional rooibos tea is naturally oxidized. Although the rooibos leaves are originally green, once oxidized, the leaves turn a reddish-brown mahogany color - the unique color which rooibos tea is known, loved and consumed. It’s a flavorful alternative to green or black tea.
Rooibos tea is mildly sweet and delicious and is a healthy alternative to a regular cup of tea or coffee. In particular, rooibos is caffeine-free and contains no additives, colourings or calories. Rooibos contains less than 50% of tannins (predominately found in black tea) which are a substance which can leave your tea with a bitter or harsh aftertaste.
Alongside this, rooibos tea contains 50% more antioxidants than those found in green tea. For instance, rooibos is high in minerals which can aid the immune system. In particular, Rooibos contains iron, copper, manganese, zinc, calcium, fluoride, alpha hydroxy acid and magnesium.
Some of the health benefits of Rooibos tea can include:
Improved skin
Reduction of allergies
Strengthened teeth & bones
Stress relief
Rooibos Production
Rooibos tea harvest worker in South Africa. Source: Find Trip Info
Rooibos is sorted and graded based on the colour, length and flavour. Ultimately the rooibos grade is resultant on the leaf to stem content ratio. This is done to achieve the highest quality standard of rooibos tea. Essentially the more oxidized the rooibos plant, the redder in colour, sweeter and richer in flavour the tea becomes.
It is important to note that you can also purchase unorthodox green rooibos tea which is produced in a similar way to traditional Green tea. For instance, a green rooibos tea is steamed and then dried immediately.
As Green rooibos tea is more involved in the production process, it is subsequently of a higher purchase rate than its red counterpart. Furthermore, when it comes to less oxidised unorthodox rooibos green tea, you can expect a grassy and a malty flavor, whereas the traditional redbush has a sweet, nutty flavour.
Types of flavored Rooibos Tea
True Tea Club only purchase the highest quality rooibos tea and we have numerous rooibos flavored infusions available on our online tea shop.
As you taste the Strawberry Daydream, your mind begins to wander through strawberry fields. Expect to find: Rooibos, coconut shreds, flavoring, freeze-dried strawberries.
This Earl Grey contains organic Rooibos leaves with added natural bergamot flavouring.
This is only a short list of some of our rooibos teas which we have available.
We are constantly adding teas to our online shop as there are always new rooibos flavours being developed at True Tea Club.
How to Brew Rooibos Tea
A delicious cup of Rooibos tea. Source: Rooibos Tea
All of our loose-leaf tea comes with brewing instructions; but nevertheless, there is a general consensus on how to brew rooibos tea.
First of all, it’s recommended that you scoop one tablespoon of loose tea and place it into the infuser or empty tea bag. Make sure that you boil the kettle to reach a temperature of 100c. (If in doubt, remove the kettle when it reaches the boil). Pour your water into your tea cup first, this will avoid scoldering the tea leaves.
Place the infuser inside the tea cup and let it steep for 3-5 minutes.
Rooibos tea can be brewed for longer than normal as the lack of tannins prevent the tea from turning bitter.
Taste the tea once its finished brewing and decide whether it needs to be steeped longer. The longer it’s brewed the more flavorsome and rich the flavors become. It is important to note that high quality rooibos tea can typically be infused more than once.
When your Rooibos tea has finished steeping, you can enjoy it on its own or add milk, honey or sweetener. Nevertheless, most of our Rooibos tea range includes added flavors, such as: Vanilla, Chocolate, or Strawberries; so there is no need to include additional flavors.
You can also visit our popular article on the introduction to loose leaf tea for more information on tea brewing methods.
In a nut shell:
1) Scoop one tablespoon of Rooibos tea
2) Boil the kettle to 100°C
3) Pour the water into a cup
4) Place the infuser inside for 3-5 minutes
5) Remove the infuser and add flavouring if desired
Aside from this, tea and coffee establishments in South Africa have recently started to offer Rooibos in alternative forms, such as Rooibos lattes, espressos and cappuccinos.
This emerging trend has begun to spread globally to countries such as the UK, USA and Germany.
Further Information
If you're interested in rooibos tea, then you can receive a selection of four various rooibos teas to your door every month. We have a huge selection of loose tea available. With new and exciting teas and infusions for all tea lovers.
We have Black, Green and White teas, Oolong, Rooibos selections, Fruit Infusions and specialist teas. Whether it be delicate and aromatic, rich and fruity, or light and refreshing, there’s something for everyone.
With a library of over 200 loose teas, expect endless surprise flavours inside your subscription box There are no long standing commitments. You can simply cancel anytime.
The beginning of the history of tea can be traced back to China. This is because tea was discovered in Chin, situated in the mountains of Sichuan and Yunnan. Ultimately Yunnan Province is recognized as "the birthplace of tea…the first area where humans figured out that eating tea leaves or brewing a cup could be pleasant." According to ancient legend, the discovery of tea occurred in China in the year 2737 B.C. The Emporer at the time, Shen Nung, was relaxing under the shade of a camellia tree when a leaf fell into his cup of hot water. The subsequent concoction gave a delicate color and aroma. The Emperor tried the tea and found it to be delicious. Thus, tea was born.
Chinese Periods
It is believed that during the Shang Dynasty (1600 – 1046 B.C), the Pu People of Yunnan paid respect to their emperors through growing and presenting the best cultivated tea
The Han dynasty (206 – 220 A.D) is when tea was noted to be popular in China. For instance, Containers for tea have been found in sacred tombs dating back from the Han dynasty. In 332 A.D the first documented evidence of manufacturing tea was written by Zhang Yi, describing how the tea plants were laid out, pruned and plucked, and how the leaves themselves were processed.
It wasn’t until the Tang dynasty (618-906 A.D), that tea became firmly established as the national drink of China. The Tang Dynasty was the heyday of the Chinese Empire as the drinking of tea moved away from pharmacology and became more of an everyday living essential. During this time, traders journeyed to China from the Middle East to obtain silk, porcelain and tea.
Later, in the Song dynasty (960-1280 A.D), known as the romantic age of tea, poetry and artistic references to tea abounded. A precursor to the Japanese tea ceremony or Cha No Yu to come, the most popular method of preparation involved grinding delicate tea leaves into a green powder in a stone mill and whipping it into hot water with bamboo whisks.
During the Ming dynasty (1368-1644 A.D) it was prohibited to manufacture compressed tea and tea began to be taken in its present form: a brew in a pot. This new modern way of relishing tea influenced the artefacts and tea accessories of today that were used in its preparation. This started the beginning of earthenware and china tea sets. Tea was being democratized and it gradually gained a following in every social class, enjoying even greater economic success with the start of the export trade.
European Expansion
A map of European Trade Routes. Photo Credit: WordPress
From the 10th century, tea was primarily exported from China to various Asian countries. It wasn’t until the 17th century that Portuguese and Dutch traders started to ship loose tea to European shores. Even though it has been recorded that the Portuguese were trading with the Chinese since 1515; it has been found that the Dutch were the first to trade tea with China for commercial purposes. For instance, in 1606, it was recorded that the first tea chests from China arrived in the western port of Java situated in Amsterdam, Holland. Following on from the Dutch, tea was distributed to other countries around western Europe.
England was one of the later countries to trade tea as the monopoly didn’t commence until the mid 18th century. In 1657, Thomas Garraway introduced tea to his London coffee house and placed the first ever tea advert in the whole of the British Aisles.
The advert was specifically placed in the Mercurius Politicus for 30 September 1658 that offered "That Excellent, and by all Physicians approved, China drink, called by the Chinese, Tcha, by other nations Tay alias Tee, ...sold at the Sultaness-head, ye Cophee-house in Sweetings-Rents, by the Royal Exchange, London".
Tea ultimately became popularized within British culture when Charles II wife, Catherine of Braganza, a Portuguese royal and self-confessed tea addict, introduced the concept of tea to the masses in 1662. Interestingly, people associate tea with being an English beverage, despite the fact that the popularity of the beverage was due to the Portuguese princess.
Soon after this, the British East India Company (also known as the John company) started to compete with the Dutch as they began to import tea into Britain. They placed their first order in 1664 for 100lbs of tea to be shipped from Java.
As tea became more popular, Charles II attempted to halt the growth of tea through making it illegal to sell tea in private houses. The primary reason behind this was to halt tea sales on rules of sedition, but this rule was too unpopular to enforce. Nevertheless, the 1676 Act made it obligatory for coffee houses to apply for a license to sell tea.
Tea was predominately enjoyed by middle and Upper classes as it was too expensive to be enjoyed by the working class. The high prices were reflective of the heavy taxation which was imposed by Oliver Cromwell before his death.
The first tea tax of 25p came into effect in 1689 and was so high that it nearly stopped tea sales. For instance, the tax duty on tea had reached 119% which worked out at £160.00 for a cup of tea in today’s money. The subsequent effect of high prices resulted in the formation of tea smugglers who would adulterate the tea with other substances, such as licorice or sloe leaves.
In 1771, William Pitt the Younger introduced the Commutation Act which lifted the heavy tax from tea. This new act enabled tax on tea to be reduced from 119% to 12.5%. The primary reason behind this was because the proceeds from tea smuggling were higher in revenue than that of legal tea sales; thus, the government realized they could make more money by reducing the cost of tea. After this, the working class were finally able to enjoy a cost efficient cup-of-tea.
Boston Tea Party
Sons of Liberty - Boston Tea Party. Photo credit: Vignette
Tea was first introduced to America in the 1650s, by a dutch man called Peter Stuyvesant. It was at this time that New York was a dutch colony and was called New Amsterdam. Tea was also a significant factor in the American Revolution. For instance, the ‘Townshend Revenue Act 1767’ which was aimed at British Colonies taxed tea and other products, including glass, lead, oil, paint and paper.
However, in 1770, there were a number of colonial protests and boycotts which resulted in a repeal of all such commodities, excluding tea. Following on from this, King George III introduced the Tea Act 1773 which allowed the British East India Company a monopoly on tea sales in America.
Alongside this, parliament reduced the duty colonies would have to pay for tax on tea; making tea cheaper than ever before in America. But with a tax system still in place, this would result in the colonists accepting that they had to pay duty tax on British tea. Despite this, the Tea Act was not intended to anger the American colonists, but to help bail out the East India Company as it was failing financially.
Nevertheless, the general consensus of “taxation without representation” angered the American colonists. On December 1773, the Sons of Liberty threw a cargo of tea chests from the East India Company boats into the water at Boston Harbor which became known as the “Boston Tea Party”. The Boston Tea Party rebellion eventually led to the American Revolutionary War and the subsequent Declaration of Independence in 1776.
"There was a time when maps of the world were drawn in the name of plants, when two empires, Britain and China went to war over two flowers: the poppy and the camellia." Sarah Rose
Throughout the 18th century, British imports of tea scaled significantly, and the British economy relied heavily on taxes from tea. The Chinese, although happy to export tea, silk and porcelain had no concern in importing goods from the west. The East India company demanded payment in silver, creating an increasing trade imbalance. To address this, the East India Company began growing and processing opium in Bengal and selling it to merchants to smuggle into China. The silver that paid for tea found its way back to the west. Resulting in an addiction problem for China.
Chinese authorities prohibited the sale of opium in 1799 but couldn’t enforce the ban. In March 1839, the Chinese government made an effort to seize and destroy most of that years imports at Guangzhou (Canton). They did this by destroying more than 20,000 chests of opium which equates to over 1,400 tons of the drug.
The merchant lobby in Britain argued that this was a violation of free trade, and the government took the strongest action, thus kick starting the first opium war. Britain won the opium war and occupied Shanghai and the Chinese emperor was forced to sign the Treaty of Nanking (Nanjing) in 1842. This resulted in the British annexing Hong Kong and opened up ports to western traders for the first time – most notably Fuzhou (Foochow) and Shanhai.
In 1856, a British crew on a Hong Kong registered ship were arrested on suspicion of piracy and smuggling, this became an excuse for the British of a second opium war. The second Opium War was put to and end by the Treaty of Tientsin (Tianjin) which was ratified in 1860. As well as being forced to legalise the opium trade and pay compensation in silver, the Chinese were also required to open up more ports of the changjiang (Yangtze) river. Most important was the tea capital of China, Hankou (Hankow).
India was the predominate place of operations for the East India Company. During the 1800s, China was the primary location to source tea. But the East India Company were looking for ways to cultivate tea in different areas.
The British Committee sent Robert Fortune to China dressed as a Chinese merchant to study farming and tea processing methods. Most importantly, Fortune managed to bring back samples of tea; and also tea experts, who would ultimately help with tea planting in India.
It has been suggested that an Army Major known as Robert Bruce discovered tea bushes in the Northern area of Assam. And with this current discovery, the East India Company attempted to grow tea in Assam and Darjeeling.
An East India worker known as Dr. Campell planted tea seeds in Darjeeling and the results were so successful that they began creating tea estates in the area. Subsequently, the East India Company no longer had to solely rely on China to source tea; and tea plantations started to be developed all over India, resulting in a prominent tea trade for India.
Tea Clippers
Tour of the Cutty Sark in Greenwich, London
Whilst the East India Company held the monopoly of trade on tea, speed was not the main priority at the time. However, once the monopoly of tea was broken around the mid 19th century, speed became of the essence.
This was due to the repeal of the Navigation Acts which required that all tea must be shipped from England directly to colonial ports. Soon after this, the East India Company was using American tea clippers, such as the Cutty Sark, to bring the tea harvest from India and China as fast as possible.
In 1861, a premium of 10 shillings was paid for each ton of tea which would arrive first at British shores. The tea clippers were built for speed and could be as a fast as today’s ocean liners. With full speed capabilities, British and Americans raced along the main maritime routes of the east to bring the most true tea for auction. However, due to advancements and a failure to keep up with contemporary buying methods, the tea auction declined.
Tea Bags
History of Tea Bag Development. Photo credit: Time Magazine
Despite a gradual decline in the tea auctions, a new method of drinking tea had arrived – the tea bag. The tea bag was invented in America by Thomas Sullivan who shipped tea samples around the world in hand-sewn silk bags. Sullivan did this because it was more economical than shipping and packaging whole loose leaf tea in metal tins. However, the tea bag didn’t reach commercial success in Britain until the 1950s.
Modern Tea
True Tea Club's Monthly Tea Subscription Box
Since then, some of the loose leaf teas are barely recognizable from the tea that was first sold in the UK. From a Mighty Mango (a Green tea with Mango), Earl Grey Rebel (Black tea with orange prices) or even a Rainbow Chaser Tea (a peppermint and apple infusion), Britain has a new love affair with tea.
To keep up with this love affair, True Tea Club send out four fresh loose leaf teas directly to your door every month. There is a huge selection of loose tea available. With new and exciting teas and infusions for all tea lovers.
Tea bags are known for being quick, simple and convenient; but loose leaf tea is 100% natural, unprocessed and contains a plethora of health properties and antioxidants. Therefore, we are going to look at the true differences between loose leaf tea and tea bags and determine whether there are any true distinctions.
To do this, we will cover the history of tea bags and the core production methods used to maintain consumer demand. Finally, we will discuss the basic properties of whole loose leafs and the quality of tea you can expect to find inside commercial tea bags.
History of Tea bags
Tea bags first started to appear in 1904, but were successfully marketed around 1908.
This success was achieved by a tea merchant called Thomas Sullivan who shipped tea samples around the world in hand-sewn silk bags. Sullivan did this because it was more economical than shipping and packaging whole loose leaf tea in metal tins.
Around this time, infusers were typically used to make tea and the tea bags were intended to be removed from customers. However, customers gathered it was easier to brew the tea whilst it was still contained in the bag.
The demand wasn’t realized until customers started to specifically request that their tea was shipped in bags. With the emerging popularity of tea bags, the fabric was altered to gauze and commercial production began in the 1920s.
As the demand for tea bags prevailed, tea merchants and manufacturers researched economical methods to increase production at a high volume; with subsequent necessary requirements of a faster oxidation process.
Since it was observed that customers were more concerned with convenience than loose leaf quality, tea manufacturers turned to the crush-tear-curl (CTC) method of production to keep up with consumer demand.
The crush-tear-curl method substitutes the rolling stage of orthodox tea production. At the crush-tear-curl stage, whole loose leaf tea leaves are inserted into the CTC machines which crush, tear and curl them into small brown pellets.
This method has been adopted as a way of producing greater quantities of black tea using more mature, larger leaves which, when prepared with milk and sugar could appeal to a broader market (Srivastava, 2011).
However, there are several drawbacks to the CTC method of production. For instance, when leaves are crushed, teared and curled, stress occurs to the tea leaf and this results in the release of a large quantity of phytins which has the tendency to homogenize flavours.
Alongside this, lower grade tea leaves are typically used for the CTC method of production. This clearly highlights the significant issue of the tea leaf quality contained inside teabags.
Whole Loose Leaf Tea vs. Teabags
Loose Leaf vs. Tea Bag Comparison
When tea leaves are processed, they are sorted into grades which range from high quality (i.e. orange pekoe) to low quality (i.e. dust and fannings). The tea leaves used in tea bags tend be low grade; and are in fact, predominately dust and fannings from broken down tea leaves.
Dust and fannings tend to be the left overs from tea production. They are smaller in size and have a larger surface area, which can result in the quick evaporation of essential oils.
When broken tea leaves are steeped, they can also release a plethora of tannins which create a harsh tasting flavor. Thus leaving the tea - dull, stale and lacking an aroma.
Alternatively, whole loose leafs are packed with antioxidants and claim to provide a number of health benefits; such as, to help decrease blood pressure, reduce the risk of cancer and aid in the reduction of weight loss.
Aesthetically, the natural and fresh loose leaf form provides true beauty as you can see the whole flower buds, perfectly detailed tea leaves and dried pieces of healthy fruit.
Furthermore, whole loose leafs can be sourced from a region or estate which specializes in the production of a certain loose leaf.
The flavor profile, aroma and appearance varies yearly and can subtly change each season. Regions, estates, processing methods and growing seasons are acknowledged for their distinct aromas and flavours.
Ultimately there is a plethora of intense flavours and aromas that can be discovered with loose leaf tea than that of standardized tea blends.
When loose leaf tea leaves are steeped in water, they expand and provide a more aromatic and flavorsome cup. During this process, flavors come to life and the nutritional benefits are extracted.
However, traditional tea bags prevent tea leaves from unfurling to their true potential during infusion; thus, placing further limitations on the taste of the tea. Despite this, teabags can also come in various shapes and sizes which claim to improve the flow of tea leaves.
Unlike traditional tea bags, however, loose tea can be reinfused several times which can result in more quality for less cost. Contrarily, tea bags release all of their flavor in one cup and can only be infused once.
Generally, freshness can be problematic with traditional tea bags as they are mass produced on an industrial scale and can remain on the supermarket shelves for numerous months.
It has been noted that tea bags can be sealed with plastic or glue, and packaged with tags and strings for a more sellable design than loose tea.
A problem with this is not only the quality of freshness; but also, the environmental impact. Furthermore, tea bags are traditionally bleached white to make them more aesthetically appealing to customers to increase sales.
Finally, flavor experts have noted that they can taste the sensation of paper that is used to produce tea bags. Whereas, you can simply use an infuser with whole loose leaf tea and enjoy the natural flavor without interruption.
Conclusion
Despite that the adoption of tea bags helped increase the scalability and economic viability of the tea shipping process, it also gave host to several product quality issues.
For instance, it was found that there are not only environmental and ethical issues with the quality of the tea bags itself, but also with the tea contained inside.
This is because it was found that tea bags contain tea which has either been produced through the CTC method or houses lower grade “dust” and “fannings” from broken down tea leaves.
Even though various forms of tea bags have been introduced to improve the quality and flow of steeping capabilities, there are still issues with the production process. For example, tea bags are exposed to more air during the production process; which can result in a substantial lack of flavor and the tea becoming stale quicker.
[easy-tweet tweet="loose leaf tea blends tend to be of higher quality and stay fresher for longer" user="trueteaclub" template="light"]
Ultimately, loose leaf tea blends tend to be of higher quality and stay fresher for longer as they are stored more robustly than tea bags. Nevertheless, tea bags are ideal for customers looking for a quick and convenient cup of tea.
Especially as the tea bag can be inserted into the tea cup without any mess and be thrown straight into the bin.
Just like the loose-leaf tea which is sent in our monthly tea subscription boxes, loose tea takes longer to make, but you experience the most fresh and delicious tea available. You’ll be taken aback by the rich and complex flavors found inside every cup of loose leaf tea.
Alongside this, all of the ingredients found inside loose-leaf tea are 100% natural which will make you experience a more richer and fuller flavor. Not to mention the health benefits you can reap from the countless antioxidants found inside every cup.
Therefore, it is safe to say that you are better off enjoying a lovely cup of loose leaf tea to revel in a more whole and flavorsome cup; without having to sip on the leftover dust from the tea production process.
If you are eager to learn about loose leaf tea, this is the ultimate blog for you.
Firstly, we provide a general overview of loose leaf tea and it's almighty place within society.
We discuss the process of how loose tea is manufactured and the accompanying six stages: from plucking to the drying of tea.
From here, we highlight the various and most common types of loose leaf tea available on the market today.
Finally, and most importantly, we explain how to make the perfect brew.
Ready? Let's go!
Tea Overview
Tea is the second most consumed beverage in the world alongside water.
People drink tea from all sides of the world every day. In total, there are approximately 2,000 varieties in tea which all originate from the same plant, the camellia sinensis.
The camellia sinensis is grown in Asia, Africa, India, South America and Australia.
It is primarily how the tea leaves are processed after harvest which will produce the different types of tea and their accompanying aromas and flavors.
The most common teas which are all produced from the camellia sinensis plant include:
White
Green
Black
Oolong
Infusions or herbal tisanes such as chamomile, rose hip and lavender are herbs and are not technically tea.
This is because the ingredients of herbal teas do not originate from the camellia sinensis plant. Herbal tisanes are made from a number of plants and contain other aspects other than the leafs - such as: flowers, roots, bark and seeds.
There are 6 different stages in the tea production process:
1. Plucking
Tea workers plucking the tea leaves in Taiwan. Photo Credit: Taiwan Tea Tour
Tea leaves are plucked by hand and can vary between an unopened bud to the top three leaves and a bud.
Even though tea is plucked by hand, this process can also be carried out through mechanical picking but this depends entirely on the type of tea.
Tea harvesting is a delicate and concentrated process as their needs to be minimal damage to the tea leaves. Workers carry a basket or wear linen over their shoulder which helps them store the plucked leaves as they harvest.
In a nutshell: Tea leaves are plucked by hand and this process has to be done carefully.
2. Withering
Tea leaves laid out for the withering process. Photo Credit: Aparna Teas
The goal of the withering process is to reduce the water content by 50 – 70%.
To extract the water from the tea leaves, the leaves can be withered in direct sunlight or inside dark and humid rooms.
The tea leaves are laid out to wilt and wither and are spread across tables which have jute, wire or nylon nets.
The withering process can take around 14-18 hours to complete.
The time it takes to complete depends entirely on the amount of humidity contained within the leaves and the type of flavor desired to be produced.
Withering Times:
White: 12-36 hours
Green: 2-4 Hours
Black: 4-18 Hours
Oolong: 30mins - 2 hours
In a nutshell: tea leaves are withered to reduce the amount of water content inside the tea leaves
3. Rolling
Tea leaves being rolled in a factory in Sri Lanka. Photo Credit: Will Go To
Previously, tea leaves were directly rolled by hand. But in present times, the tea leaves are now more commonly placed on rolling machines which are used to cut open the tea leaves.
This process takes around 30 minutes. The rolling machine "breaks the leaves, creates wrinkled strips, and enhances the taste of the tea".
The general consensus is the more tightly rolled the tea leaves, the greater the freshness.
Ultimately, the rolling process produces enzymes and essential oils – kick starting the oxidation process.
In a nutshell: rolling helps kick start the oxidation process and is key to providing freshness.
4. Oxidation
Rolled tea leaves spread out to undergo oxidation. Photo Credit: Ghograjan
Oxidation is the chemical reaction that involves oxygen. The minute a tea leaf is plucked, it starts to passively oxidize and turn brown – much to the same process as when a banana is picked and eventually starts to turn brown.
However, during production, there is controlled oxidation where the tea leaves are put into rooms with a ‘controlled’ temperature of around 40°C for up to three hours and lightly sprayed with water.
Through heat, you extract the oxygen from the tea leaves which halts the oxidation process.
The amount of time a leaf is put through the oxidation process depends on the type of tea desired to be produced from the leaf.
In a nutshell: oxidation turns the tea leaves darker.
When the oxidation process is prevented, the tea leaves keep their green color.
5. Drying
Leaves being pan fried to halt the oxidation process and finalist the tea for sale. Photo Credit: Unknown
When the loose tea leaves have been oxidized to the correct level, they are put in humid rooms on tiered dryers.
The amount of time it takes to dry the tea leaves depends on the amount of water content still inside them.
To provide an example, oolong teas take around 5-10 minutes to dry whereas black teas can take 20-30 mins. Generally, tea leaves are dried for 20 minutes with air at a heat around 80 – 90°c.
If the tea leaves are dried too quickly they can end up tasting too harsh.
A number of special teas, such as pu’erh, can be aged from months to years which makes the flavor more rich, much like the process of ageing wine.
Typical drying methods include:
Pan Firing
Steaming
Tumblers
Baking
In a nutshell: drying of the tea leaves helps to finalise the tea for sale
Once the tea process has been complete, the leaves are then sorted into different grades.
The different grades range from “orange pekoe” which is the highest quality; and “dust” or “fannings” which are lower quality tea leaves.
In a nut shell: grading is important to determine which tea leaves are of higher quality.
This tea processing documentary by Lakshmi Rebecca explains how the humble tea leaf becomes the golden tea in a cup.
Types of Loose Leaf Tea
The different varieties of the most common teas. Photo Credit: Keyword Hut
White Tea
White tea is light, delicate, rare and undergoes the least amount of processing. The tea buds aren’t rolled or taken through factory methods of oxidation; and are lightly steamed and dried.
Thus, white tea is simply dried and not left to oxidize.
The most common types of white tea include:
Sliver Needle
White Peony
Long Life Eyebrow
Tribute Eyebrow
Green Tea
Green Tea is less oxidized because the leaves are quickly steamed after they have been withered and rolled. The lack of oxidization results in the leaves staying green.
This gentle process of heating the tea leaves first, preserves many of the vitamins and antioxidants of the tea leaves, thus why it’s known as a healthy drink.
The most common types of Green Tea include:
Sencha
Fukamushi Sencha
Gyokuro
Kabusecha
Matcha
Tencha
Genmaicha
Hojicha
Shincha
Ichibancha
Nibancha
Sanbancha
Infusions are often added to green teas and there are numerous types of flavors and colors.
For instance, you can find flavors like jasmine green tea, green tea with lemon or green tea with chocolate and orange.
Black Tea
Black tea leaves have been oxidized to the highest level and subsequently have high caffeine content. They are more oxidized than white, green and oolong teas.
During production, the tea leaves are withered and rolled and oxidized which results in the leaves turning dark.
They provide a strong flavor and are perfect to consume to get that early morning kick.
There are a number of popular black teas, including:
Darjeeling
Ceylon
Assam
Earl Grey
Breakfast Tea
In particular, True Tea Club have their own concoction, known as an Earl Grey Rebel, which provides a rich taste of Assam leaves with bergamot and adroitly joins forces with orange flavoring.
Oolong
Oolong tea is partially oxidized and the tea leaves are withered in direct sunlight. Specifically, the tea leaves are picked, bruised and left to oxidize for a short duration.
The oxidation process is stopped when the leaves are between green and black tea. Oolong tea is smooth and known for its digestive benefits.
It’s been known to help in weight loss and the ability to reduce the risk of cancer, tooth decay and heart disease.
Aged Teas
Puerh
Puerh is a compressed post-oxidized tea which is typically aged for months or years. Much like a fine wine.
Puerh is also known as a tea brick, disc or other similar form which has been molded and pressed into a block.
The tea is processed and grown in the Lacang River of the Yunnang Province.
High quality puerh can be infused up to 60 times and is a dark liquor which provides a vast array of flavors.
It is believed to boost metabolism and help with weight loss.
Non-Camellia Sinensis Teas
Chai
Chai originates from India and is a popular spicy concoction which is served as a caffeinated black tea blend. As well as black tea, chai is made with herbs and spices.
These spices may include cardamom pods, cinnamon sticks, ground ginger and black peppercorn which all combine into a full bodied aromatic flavor.
To top off your cup off chai, try including milk, honey and sugar.
Roobios
Rooibos (also known as Red Bush or red Tea) is a caffeine-free tea which originates from the Cedarberg region near Capetown, South Africa.
In particular, rooibos is made from the red bush plant and comes from a shrub called the Aspalathus Linearis.
Rooibos lacks astringent tannings found in green and black teas. Some people, however, like to consume rooibos similar to Black tea and include milk & sugar.
Herbal
Herbal teas are not made from the leaves of a tea plant, but from dried fruits, flowers and berries of different herbs.
You can find an extensive range of herbal teas, including: chamomile, mint; and ginseng.
As well as having their own unique flavors, each herbal tea comes with individual benefits too.
Mate
Mate (also known as Yerba Mate) is made from the caffeinated tea leaves and twigs of the holly tree plant, Ilex Paraguariensis, based in South America.
It has been said that the leaves provide the “strength of coffee, the health benefits of tea, and the euphoria of chocolate”. The leaves are dried over a fire and then steeped in hot water.
Mate is traditionally consumed through a metal straw and a gourd. Mate has a grassy taste which is similar to green tea.
How To Brew Loose Leaf Tea
Most loose leaf tea leaves do not require a long time to steep (i.e. be placed in boiling water).
It takes around 1 to 3 minutes for most teas to be fully optimized to their true flavor. When you steep tea longer than the recommended time frame, you may end up with a bitter taste.
For instance, some make the mistake of leaving their infuser in the tea pot; or their tea bag within the tea cup.
Tea Steeping Instructions from our February Tea Subscription Box
A number of essentials are needed and can be used when making loose tea:
Infuser
An infuser (also known as a tea ball or tea egg) is an item where you place one teaspoon of dried loose leaf tea inside.
You place the infuser into the cup of hot water and let tea leaves steep. It will help the tea leaves, such as fannings and broken tea leaves, from being left in your cup, which could result in your tea becoming too bitter or harsh.
It is important not to put too much tea inside the infuser as there needs to be enough room for the loose leaf to move freely.
Strainer
You place a strainer over a teapot or mug with the tea leaves inside.
As traditional methods include tea bags which hold the tea inside from escaping, strainers are used in the same manner.
Strainers are typically used for larger quantities of tea and are generally used in teapots.
Alongside this, strainers can be useful for loose leaf tea that takes longer to infuse.
Vessel
As tea originated in Asia, there are vessels which are deemed more suitable than others in different regions.
For instance, the Japanese use tea pots which are produced from cast iron and are known as tetsubin teapots. In china, their vessels are made from unglazed clay known as yixing. And in Korea, they use teapots referred to as cha jujeonja which are glazed.
Not to mention, the British tend to use a glazed brown betty tea pot.
Brewing Instructions
Now you know all about loose leaf tea. It’s now time to make your own perfect brew.
Ingredients
1 tablespoon of loose leaf tea
6 Ounces of hot water (freshest water available)
Method
Put the loose leaf tea into a strainer (or infuser)
Boil the water to the correct temperature
Pour hot water into the vessel
Place the infuser inside
Steep the tea for the recommended time (very important for optimum taste)
Remove the filter/ or tea strainer (note: loose leafs can be reinfused)
Add honey, lemon or milk (if desired)
Interested in trying loose leaf tea?
True Tea Club is a tea subscription company based in York, United Kingdom.
On the 20th of every month, we send out a different selection of four hand picked loose leaf teas. You will receive four individual pouches of fresh tea which can range from white, green, black; rooibos, oolong, puerh and herbal infusions.
A great benefit of subscribing with us is that you can choose the type of tea you prefer. Whether it might be delicate and aromatic, rich and fruity, or light and refreshing there's something for everyone.
The amount of tea we send can vary from 40 to 80 cups of tea per month (dependent on your subscription package)
We offer Free UK delivery and charge £3.50 for worldwide international shipping.
There are no long standing commitments with your subscription at True Tea Club.
You can simply pause or cancel your tea subscription anytime.
