The processes of producing smoked and non-smoky Lapsang Souchong are quite similar. However, the smoked Lapsang Souchong is unique in that leaves are dried by smoking, that’s the reason cause them to different from each other.
The strong taste cannot represent the good quality of tea and the weak flavor also doesn’t mean worthless. Therefore a real good tea relies on its fullness and mellowness along with sweet, mouth-watering true aftertaste.
While you drink your cup of tea, have you ever thought who pick the tea for you? Are you curious about the tea pluckers life? Now TeaVivre will introduce to you.
There is a common saying “drink Spring tea for liquor texture and drink Autumn tea for fragrance”. This means that spring tea gives a very delicate and tender taste while autumn tea gives a better flavor.
As we all know, tea is bitter in nature, but we still can taste its sweet aftertaste. This is not only due to the contrast of taste between the entrance and the aftertaste, and a series of complex transformations in our mouth, but also thanks to some specific substances in tea.
How is tea harvested? There are two main methods of plucking tea: plucking tea by hand and plucking tea by machine
Butter tea, know as Po Cha, is a traditionally made with yak butter, brick tea and salt, which plays an indispensable part of Tibetan life.
Pekoe is the fuzz on the tea bud, also named as tea hair and often present on the young shoots of tea tree, which is rich in nutrients such as theanine and tea polyphenols. In general, it plays as an important indicator of tea tenderness in many cases.
We are often been asked by tea lovers about the caffeine content of tea. Some says that they can’t drink tea with high caffeine content or ask what tea has no caffeine. Teas from Camellia sinensis are all contain caffeine. However, there are also some advanced technologies to remove some caffeine from tea, thus making a kind of Decaffeinated Tea. There is also a type of tea that is completely free of caffeine, such as Herbal Tea and Fruit Tea.
In China, Kombucha has also been called “Sea Treasure (海宝: hǎi bǎo )” and “Stomach Treasure (胃宝: wèi bǎo)”, which is a fermented drink made with sugar, tea, water and scoby (culture of bacteria and yeast).
How do you treat your black tea leaves? Just like most of us usually think – just for drinking? If so, that’s too bad! Here are some interesting and creative suggestions collected by Teavivre for you to re-recognize black tea and its uses beyond tea cup.
Tea, “茶”, has been a preference for health regimen since Chinese ancient times. People drink teas to seek different health benefits in different seasons. So, what are the benefits of tea drinking in winter?