What is Taiwanese oolong tea?: Oolong tea is the main type of tea that is produced and consumed in Taiwan. There are many kinds of oolong teas and they are classified according to their regional origin, seasonality and processing method. Interestingly, the flavors of oolong teas change dramatically from season...
Do you want to learn about mystical Hakka Lei cha? Not to be confused with Taiwanese Tea, Hakka Lei cha is a light and nutritious blend, gruel, or beverage that can be consumed in a bunch of different ways. This vibrant green liquid is shrouded in mystery and legend, and...
Masala Chai is a tea beverage of Indian origin. It is prepared by boiling black tea in a mixture of milk and water, in addition to herbs and spices. The word Chai, is of Hindi descent, derived from the original Chinese word for tea. Masala Chai has quite an interesting...
The health benefits of matcha are akin to other forms of green tea, but there are some amplified effects due to consuming the entirety of the leaves rather than just the brewed liquor of the leaves. To start, the caffeine of matcha is at a much higher concentration than standard...
Unique teaware is mandatory for the proper preparation of matcha. While other teas can be prepared and enjoyed with little more than a teapot, the drink, a cup, and some hot water, matcha requires a few more accoutrements. Tea bowl or chawan is the traditional receptacle for the tea to...
The traditional preparation of matcha usually refers to the tea ceremony mode of development. First, the matcha is filtered through a sieve to break up the clumps of powder. A wooden utensil serves the purpose of packing the matcha through the sieve or strainer. Next, 2-4 grams of matcha are...
The flavour of Matcha is determined mainly by its amino acids. The highest matcha grades are intensely sweet and have a deep and rich flavour, much more than lower classes that will be harvested later in the tea harvesting season. There are three primary matcha grades. Ceremonial Grade The ceremonial...
The leaves used to make matcha are also used to make another excellent tea, gyokuro. To perfect matcha, shading is essential. Shading the plants slows down their growth, increases chlorophyll levels, and transmutes the leaves into a darker shade of green. More amino acids are produced, including theanine, the amino...
