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.
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?
Many people have heard a saying about aged white tea: “one-year tea, three-year medicine, and seven-year treasure”, but they aren’t clear about the reason. As if we say Pu’erh tea “the aged the better”, which means it will taste more mellow and smooth during the aging process because of the ingredients transformation.
Some people are curious about the making process of this interesting and delicious tea. Therefore, TeaVivre has specifically inquired Mr. Yang, the tea maker, about how to make Xinhui Green Mandarin Orange Ripened Pu-erh Tea.
Processing tea with machine is the making method that most businesses will use on the market, which can not only maintain the standard taste and quality, but also save time and save a lot of labor. But why do many people still pursue full handmade tea? Because it has the factor that machine can not be replaced – people.
Rinse tea is not unfamiliar to many tea lovers. Different people have different opinion about the functions of rinse tea. Some of them think it is necessary, for it can rinse away the pesticides residues; others think it is a waste to discard the first steep of tea, so they prefer not to rinse tea. So, what is the role of rinse tea?
As the traditional form of Pu-erh tea, cake Pu-erh, brick Pu-erh and Tuocha all take a lot of twists and turns before we drink them at the first time. So how can we loosen and pry Pu-erh Tea in a proper way?
Fermentation is an indispensable process for making some types of tea. Many tea lovers may know that fermented tea, like black tea and pu-erh tea contains higher caffeine than unfermented tea like green tea. In this article, we will further verify this conclusion by analyzing some experimental data.